salad days are here
Speaking of annual events that have been affected by the pandemic, today was the first veggie pick-up of 63rd St. Farm's 2020 CSA season. I was both excited about it and dreading it. Excited because, obviously, yay! farm-fresh produce! Also extra variety in greens for the bunnies. But I was kinda dreading submitting myself to yet another errand that had been made more arduous by contagion-suppression processes.
There were three processes each member could choose from, but only one gave me the option to be picky about my veggies and therefore probably not take home an unwanted bunch of cilantro. There are very few things I will not eat, and cilantro isn't precisely one of them--it's omnipresent in Colorado and in many of the cultural cuisines I enjoy, so I've worked up a tolerance more or less out of self-defense--but it's certainly something I will choose not to eat it if I get that choice without causing others too much inconvenience. Although, John points out, if I did wind up with a bunch of cilantro, the bunnies would most certainly eat it for us. But I'd still have to handle it, get the smell all over my hands, and, well, if at all possible, no thanks. (No, it's not that I think cilantro tastes like soap. I think marjoram tastes like soap. I think cilantro tastes like cilantro. And I don't like the taste of cilantro. It is a preference that reasonable people can have, as it happens.) So although I was wistfully tempted by the convenience of the two options involving prepackaged shares, I opted to come on out and select my veggies myself under the farm's strict sanitation and separation rules.
Pick-up hours were from 3:00 to 7:00. I arrived right at 3. And the line of cars was already well out the entrance driveway and damn near sticking out into 63rd street. There was just room for me to squeeze in at the end of the line without blocking traffic. And that was with every driver conscientiously inching up to compress the line just as much as they possibly could. Then the line moved slowly, slowly, slowly along the driveway (I'd brought a book to read, it was cool) toward the check-in station, where the farmers would check off that you'd arrived, give you your instructions, and, if you wanted to buy something extra, like honey or eggs or herbal products, sell you something extra. (I bought a dozen eggs).
After the check-in station, everything smoothed out. I hung a right into their Brand! New! Parking lot! (it wasn't technically much bigger than the old one, but it had a better traffic flow, and that made it feel HUGE) and got myself parked. My next stop was the hand-washing station, which was equipped with liquid soap and running water and paper towels and also a sign reminding you to wash your hands for at least 20 seconds. Then I took a plastic bag from the box of Brand! New! Plastic bags! (we were asked not to bring any from home, and also to save these for use in future, less complicated times) and headed over to the veggie cart.
"Cart" feels like an understatement; the word makes me think of shopping carts and bike trailers and, at most, small horse-drawn conveyances. This was more like a large horse-drawn conveyance, maybe 20 feet long by 6 feet wide, with vegetables arranged along its circumference on a shelf like a grocery store's produce display. Four people were allowed to be at the cart at once; more than that and you waited in line with 10-foot separation. Vegetables were pre-bagged in amounts labeled according to share size (I have a half-share, which is less than a full but more than a small). All you had to do was grab the bags that corresponded with your share size, make that tough choice between chard or kale or collard greens (I've got okra and mirliton at home, of course I chose collards), and maybe sometimes ask for supplies of this or that to be replenished. Which they would be from the prepackaging station where a number of farm staff were very busy not only keeping the cart supplied but also putting together the drive-up shares for those who chose Option #2.
So it all went very smoothly. Everyone, members and farm staff alike, was cheerful and polite and wore their face masks like responsible and caring community members do. The whole experience was much more pleasant than I'd anticipated. And as I left, I saw that the line of cars had now entirely outgrown the driveway and extended for several hundred feet along the shoulder of north-bound 63rd Street, so clearly I'd done well to get there right at 3. In fact, I might try for 2:45 next week. Maybe also budget time to order some pizza to take home. The smells coming from the brick oven were hugely tempting.
Anyway, I got home with fresh veg, made up a plate for the bunnies, and then made up a salad for myself. All in all, it was a successful outing.