My Full Circle Order – Week of May 29th “Sunday Funday”
Every week on Wednesday and Friday I’ll be posting about my Full Circle Farm-to-Table order and the glories inside the box. Friday is when I, as a Full Circle member, receive my Fresh This Week email telling me about weekly specials and letting me know that I can log into my account and begin modifying my order.
So my Friday post is planning my meals, based on my order contents, for the coming week. Wednesday I receive my order and post about one meal or recipe or tip that I find delicious in my order for that week. Eating with Full Circle is different, and takes a little planning, but once you master the ability to modify your order and add Green Grocery items to it, you will begin to appreciate the ease and freshness of your Farm-to-Table box.
Sunday’s are my day to relax. Sometimes, due to planned events or general lack of time they become cleaning days, but generally I like Sundays for the slow times. Cooking large, lengthy, intense dishes that require a full day, inviting friends and family over for pot lucks or barbecues, hammock times, reading cookbooks and magazines, playing chess. These are perfectly acceptable Sunday activities.
As you know, the official start of barbecue season begins this Monday with the observance of Memorial Day, which means—I get two Sundays! I know, I can’t begin to tell you how excited I am. Especially since I’m going to Safeco Field Sunday (the first one) to see the Mariners play. If you’re jealous, don’t be. Full Circle is sponsoring this year’s Farmer Appreciation Day, which means discounted tickets for our members!
To find out more information and the promo code visit our Facebook events page. Some people may disagree and think that instead of two Sundays you actually get two Saturdays. But in my mind that’s just not as exciting. It just means two days to do chores. No thanks.
Whichever way you see it, be sure to save some time in there for relaxing, for cooking and for the long enjoyment of slow meals. Long, languid meals, with many small dishes, many tiny little bits of deliciousness. That to me is not just a weekend, but a vacation.
My box is a bit of both these days. Some staple, some seasonal, some grillable. Since I recently received a few great new cookbooks, including Alice Waters’ Chez Panisse: Vegetables and Skye Gyngell’s A Year in My Kitchen, I’m really going for the accompaniments more than the main course.
There are two toolbox essentials that Gyngell talk about in her book that I have nearly forgotten and that really needs to be revisited. One is roasted red onions in a balsamic reduction, the other is simple roasted tomatoes. Both of these I’m going to have in my order for next week and can’t wait to work with. This makes my order look like this:
White Sweet Corn
Green Bell Peppers
The other things I’m excited about is grilled asparagus and white sweet corn. Both of which could use a simple lemon zest aioli. Even the Romaine lettuce can be lightly oiled and briefly grilled to bring out its delicate rich notes. And if you’ve never had grilled peaches, now’s the time.
Though the grill seems the easiest method, with the littlest amount of clean-up, the weather may just dampen our spirits slightly. In that case we’ll have some alternatives ready. When I get my box Wednesday I’ll share two recipes, one for roasted red onions and one for slow-roasted tomatoes.
Until then, enjoy your Sundays, or your Saturdays. Eat slow, and well.