Moving Right Along

My belongings are really starting to pile up in my new garage. I’m keeping them there until Wednesday, the day before by closing when I can actually move them in, and the day the movers are moving my large items.




I’ve been taking about three carloads a day, but thanks to help from my sister, brother and brother-in-law, yesterday I was able to double that.

In between, I’ve been eating up as much of the CSA bounty as I can, and I have to say I’m doing a pretty good job. After the chard, the lettuce, radishes, cucumber and one of the kohlrabi disappeared in a salad. For breakfast, I used the broccoli and some of the spinach in a breakfast bake, which helped me use up my eggs and some of the milk and cheese I had on hand.

Yesterday, I used up the green onions and garlic scapes in a pan of butter dips. They were a savory treat alongside the broccoli spinach bake, even if I ate them off a paper plate.

Today, after taking my last carload to the condo, I decided to stop for a swim at the pool. While there, I was reading an issue of Real Simple and saw a recipe for Feta and Sun-dried Tomato dip inside. They recommended you serve it with pretzel crisps, which I didn’t have, but I knew I could easily substitute that for something I did have on hand – soft pretzels. I bought a bag at the Bavaria Sausage store in Madison before I knew I was selling my house, and still have a few in my freezer.

In my mind I knew had the jar of sun-dried tomatoes, feta, and Greek yogurt the recipe called for on hand. When I returned home, I found I didn’t have as much feta as I imagined, but used the rest of the blue cheese I didn’t know I had. In addition, I added two handfuls of torn CSA spinach to my batch.

It tasted wonderful with a hot pretzel out of the oven and later made a tangy dressing for a cold pasta salad. Although the presentation wasn’t beautiful because I mixed the last quarter of a box of penne and half a box of spaghetti I had on hand together, it did taste pretty great.

Moving is actually turning out to be pretty healthy for me. I think I’ve done more cooking in the past week than I’ve done in the month leading up to my move, thanks to my Two Onion vegetable delivery. I am basically down to a pan and a pot and I’m only using the ingredients I have on hand, so I’ve also been more creative than I’ve been in a long time. I may be getting to be an old hat at this CSA farm share stuff, but in the midst of a move, it’s still teaching me new lessons.