CSA stands for Community Supported Agriculture. Essentially, one purchases a ‘share’ in a local farm – much like the stock market, one then has a vested interest in seeing the farm succeed. Dividends/pay outs come in the form of produce – vegetables and sometimes fruit. Different farms do things differently; my farm happens to be also organic, and I pick up my box each week – Tuesdays for me – from a local location. Join me on this journey – my inaugural season with a CSA – as I explore the various vegetables I receive and what I can do with them to turn them into delicious happiness…
For more information on CSAs, click here. To find a CSA local to you, you can click here or for one in NYC, visit JustFood.org. I found mine by typing “Forest Hills CSA” into Google – my neighborhood name + the word CSA, and I’m sure that would work for you as well. Good luck and enjoy the fruits of your labors… har, har.
Strangely, I took only two pictures for CSA Week #17.
I can tell you this: the beets were roasted simply, and the greens used for more soup along with the kale. Green beans were blanched quickly and eaten with a bit of butter and salt, very simple; zucchini, sauteed simply, the cherry tomatoes eaten like candy while watching a DVD – again, simply. Notice a pattern here? I was into the simple.
I did, however, use up a bunch of peppers by adding a ton of them into my regular chili recipe. Someone mentioned last time rolling up a bit of chili in tortillas and eating it like that, so I tried that.
I topped it with a bit of sour cream, some local/organic tomato slices (also from my CSA), and local/organic cilantro (ditto). And it was gooooood, though I think I didn’t make a “dry” enough chili this time for that. Ah well. Love it!