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Capay Valley FarmShares Member Jay Edwards on Why He Loves His FarmShare

I love my Farmshare because it’s turned me from being mostly carnivorous to a solid omnivore, even dabbling in vegetarianism. Unlike most people, my parents never told me I had to finish my vegetables. French fries and mac-and-cheese were common side items growing up. I can’t remember even trying a non-canned, green vegetable until I was 17 years old, and that was a basket of bacon broccoli bites dipped in ranch dressing.

Needless to say, incorporating unprocessed, plant-based foods into my diet has always been a challenge. In my 20s, I learned to appreciate a few vegetables such as broccoli, asparagus and green beans. I even developed a taste for fresh fruits beyond using them as a topping on an ice cream sundae. Still, most of my meals were handed to me from someone on the other side of a drive-through window. By the time my metabolism and I reached our 30s, it became clear that my eating habits were taking a toll on my health. I began incorporating more plants into my diet, but I wasn’t very adventurous in the types of fruits and vegetables I’d buy. I had my four or five favorites and pretty much stuck to them.

Everything changed once I began receiving my Farmshares. Each week is a new adventure because there’s always an item or two I’ve never tried before. Previously, I’d only heard of leeks. Last week, I cooked a pot of potato leek soup that would rival Europe’s greatest chefs. A year ago, I’d never heard of a persimmon. Last night, I cooked an amazing persimmon and granny smith apple tart. My appetite for plant-based foods has expanded so much, I now boast 2-3 vegetarian days a week. My taste buds and my waistline are both very thankful.

 

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About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.