I’m quite excited about our first delivery from Capay Organic. Here is some information from their site:
Our family owned and operated organic farm located in the Capay Valley has been providing the highest quality, locally grown certified organic fruits and vegetables since our mother, Kathleen Barsotti, founded our farm Capay Fruits & Vegetables, in 1976. Join over 800 local families participating in our Community Supported Agriculture program, Farm Fresh To You, and enjoy a wide variety of mouth watering, nutrient-rich organic produce—harvested fresh from the farm and delivered directly to your home or place of work. We serve the Bay Area, San Francisco, Oakland, Palo Alto and San Jose metropolitan areas as well as Santa Rosa, Vallejo, Fairfield, Vacaville, Davis and the greater Sacramento area. Learn about our retail store in the historic San Francisco Ferry Building or visit our Snack Pack page for ready-to-eat office and school snack boxes. Finally visit our online store for nationwide delivery of our highest quality farm fresh products.
My first delivery is schedule for this Thursday. I have high hopes for the quality of the produce. I’ll be sure to post back when I’ve had a chance to really evaluate the quality. Ideally, I would be at the farmers markets a couple of times a week picking things out myself, but I’m way too busy. I hope this solution works out for people who are really busy but still love to cook great food.
This is what I’m receiving:
- Red Radish
- Cameo Apples
- Broccoli Raab
- Fava Beans
- Baby Bok Choy
I could use a little help though. Any ideas on how to cook Bok Choy in a non Asian way? I’ve been thinking about it all morning and trying to approach the ingredient as just an ingredient, not an Asian vegetable. Perhaps I’ll do better when I can taste it (it’s been a couple of months) and try to see how it should be treated. Perhaps I’ve been studying Ferran Adrià’s books too much and I’m over thinking things. But I don’t believe that just because it is from China, it should be cooked in a Chinese style. Plus, although I’m half Chinese, I’m currently not interested in Chinese food (I’ll try to explain this in another post, but it’s pretty involved).
If you have any thoughts, please do share.