Eat Fresh

This spring we joined a CSA (Community Supported Agriculture) farm. We paid up front for a share that will provide us with a weekly box of seasonal veggies that are locally grown. The benefits for the farmer are: (1) they get to market their crops early in the season, (2) they receive payments up front rather than at the end, and (3) they have the opportunity to connect with the families who purchase and eat their food. The benefits for the consumers are: (1) getting really fresh food, (2) supporting local farms, (3) reducing their carbon footprint, (4) knowing where their food comes from and how it is grown, and (5) trying new foods.

For thirteen weeks we will receive a big box of produce from Pinckney Farm. They deliver their boxes around the state. We pick ours up each Thursday afternoon from a garden center about three or four miles away from my school. Shares are offered in various sizes- from small to extra-large. Given that we have a family of seven to feed each night we went with the extra-large portion. The box is roughly the size of a recycle bin. We bring it home full of veggies each Thursday and then trade our box in the following week.

The first few weeks had a lot of greens, cabbage, cauliflower, and squash. Actually, loads of squash. I never knew there were so many different types. One Ball squash. Eight Ball squash. Yellow squash. Patty Pan squash (pictured at right with beets). We have never been squash eaters so this has really challenged us to find recipes we like. Tricia steamed the patty pans last week, cut off the tops and scooped out the insides, and filled the remaining "squash bowls" with a mixture of rice, squash, and cheese. It was good and a lot of fun to look at.

These are cool weather crops. As the weather turns warmer the contents of our box will change. I'll be excited to see the sweet corn, potatoes, string beans, carrots, and tomatoes find their way into the box. In the meantime, we're learning how to make pickles, stir-fry cabbage, and freeze surplus squash in hopes of adding it to our fall and winter soups. This is quite a leap for Tricia and I provided there was a day not all that long ago when we only ate two or three different types of vegetables.

Here's a look at some of the meals we've been enjoying...

Salad greens and onions came from the farm. Tomatoes and carrots from the grocery store.

We have MANY jars of strawberry jelly in the freezer. It tastes way better than anything Smuckers makes.

Dressed squash, zucchini, and grape tomatoes before hitting the grill. This has been our favorite so far.

Making our own pickles with cucumber, vinegar, mint, and cilantro.

What do you do with two huge heads of cabbage each week? Make lots of slaw!

I've learned to like cauliflower. When seasoned correctly, it's really very good.