One look at my potato gleanings made me realize how much of a farmer’s harvest they can’t sell — a splotch, an unsightly wrinkle, non-uniform sizes —because the American shopper is too fickle. Not shown are the very smallest potatoes, no larger than a pea. Imagine how wonderful they’d be whole in a soup.
But it’s just that irregularity of home grown or farmers market produce that is especially delightful. Fellow admirers of odd-shaped vegetables are nodding their heads in agreement.
You’d never find heart-shaped tomatoes or Dr. Seuss eggplants or twisted yellow bell peppers a grocery store. I’m convinced these vegetables taste better, too.
One thing about a regular, and more importantly, self-directed, non-client-based project, is that life sometimes gets in the way of getting it done. Life, in this case, was cross-country travel, getting walloped by a flu while on travel and attempting to steal moments to get this month’s produce log designed and posted. A laptop with a mouse pad next to it (I have trouble with a track pad for detailed work) does not fit on cramped airplane tray table.
Download September Fresh Eat log in high-resolution. Below are links to previous month’s logs.
Why Eating Healthily Can Be a Challenge
Life gets in the way of a lot of things while we’re living it. Eating is one of them. Or eating well, as in healthily, not fancily. In a recent New York Times article “Even Benefits Don’t Tempt Us to Vegetables,” the author reminds us what a serving is: half a cup of cut-up or cooked vegetables, one cup of fresh greens, half a cup of cooked dried beans, or, if you must, six ounces of vegetable juice.