I’m slightly startled when I open my fridge. That’s because, sadly, it’s never looked so green before! Not to worry. Nothing is taking on a life of it’s own in there or anything. Rather, thanks to Irv and Shelly’s Fresh Picked, fresh mushrooms, beets, collared greens, bok choy, apples and pears now sit along side my 12-pack of diet Sunkist and Dean’s skim milk has been replaced with its organic counterpart. Fresh salsa and organic tomato soup have also edged out Pace and Campbell’s in my cabinets.
Irv and Shelly’s is the organic version of Peapod, delivering food from the farm to your door. Simply plug your zip code into their Web site to see if and when they’ll deliver in your area, set up a weekly or biweekly delivery, or order whenever you want to. They offer produce and fruit boxes for singles and families, as well as an assortment of prepackaged goods, dairy products, breads, and grass-fed meats.
It’s no secret that I love good food. The more I dine out, (and yes, cook) the more I realize how much better food tastes when it’s fresh, and when I know where it comes from. I see the value in eating well, and I’d much rather support local farmers than national grocery conglomerates, but when it comes to eating organic, I’ve never known where to begin. For one thing, I’ve wondered if I could afford it. A trip to Whole Foods for a few incidentals devours my pay check much quicker than I’d like. And if I did buy a lot of fresh produce, what would I DO with it all? I barely finish off what I pick up at the Farmer’s Market during the summer months, and I obviously eat out regularly.
Still, I’ve wanted to give eating organic a shot, and Irv and Shelly’s gave me the perfect opportunity by making it convenient and fairly affordable — it’s $18 for a single box of produce and $25 for a mini box of fruit. Eating from the farm is quite an adventure for this master of the microwave. Just unpacking my delivery bins was great fun because I wasn’t sure exactly what produce I was getting, and some of what was in there I didn’t recognize until I tasted it.
“Have you ever cooked beets before? Or collared greens?” my friend Chris asked when I told him about the newly acquired contents of my kitchen.
“Nope. Never. But they came with recipes!”
As a result, I’ve ended up cooking much more than I usually do — meaning that I’ve used my kitchen to actually prepare food in the last week, not just to podcast. I even hosted a party! I made a pork roast I got from Irv and Shelly, and it was spectacular. And I’ve seen a lot more of my neighbors since I shared my stash of apples and pears with them. I’ve also eaten a ton of salad.
Is there food left over? Yes — too much of it. In fact, one of my friends ordered what I did, and she and her family of four barely made it through it all. But I’ll certainly be placing another order all the same. I got my money’s worth, and thoroughly enjoyed it! Besides, a little more food planning on my part couldn’t hurt.