Tonight we realized that this is a great time to be eating locally here. Most of our staple foods from last month are still in season (potatoes, sweet potatoes, squash, chiles, tomatoes, okra, etc.), but there are also some tasty new foods coming into season.

For starters, greens are finally in season. During the month of September we managed to find very few greens: we had arugula once and verdolagas (Portulaca) a couple of times. In the last week or two, though, a diversity of greens have become available: we’ve gotten arugula, lettuce, swiss chard, tatsoi, pac choi, mizuna, and mustards. In fact, we’ve gotten more greens from our CSA than we know what to do with! We need to come up with some creative ways to preserve them (maybe some kind of pesto-like sauce that we can freeze?).

Marci got a nice diversity of foods at tonight’s Santa Cruz River Farmer’s Market. She came home with apples, apple cider, a watermelon, a large pumpkin, an onion, potatoes, sweet potatoes, garlic, Anaheim chiles, eggs, okra, wheat flour, and tomatoes. The overlap of watermelons and pumpkins is a good indication of the transition in seasons we’re currently in. We’re trying to appreciate the diversity of local foods available right now, because it may not last for much longer! While our climate allows for year-round growing, we can’t expect to have the same variety of foods from December through February.

At our CSA on Tuesday we bought a pack of beef liver, as an experiment. I’ve never cooked liver in my life, and I don’t have the faintest clue what to do with it. Marci wants to cook it with bacon, but then again she wants to cook everything with bacon.