I realized the other day that I haven’t been all that vocal about my new source of fresh produce. Amy at Simply Sugar and Gluten Free, a food blogger friend of mine, turned me on to a local farm that was looking for CSA (Community Supported Agriculture) members. So this spring, I signed up with Squeezepenny Sustainable Farm in McKinney, Texas. This share, shown in the picture, is the fourth out of 6 shares I’ll receive from the farm. (I’m about to sign up to continue my next 6 shares!) This week, I happily carried home the following locally, sustainably raised items:
Yellow Summer Squash
Red and Yellow Onions
(In past shares, I’ve also received a variety of lettuces, kale, mizuna, celery, carrots, peaches, and a variety of herbs.) I love receiving our shares – it’s an adventure of sorts, really. I pick it up while visiting the farmers market on Saturday mornings, and then work to incorporate those vegetables and fruits into our weekly meals. I’ve already prepared the swiss chard – I simply sauteed chopped leaves and stems in a bit of olive oil, and tossed in some dried cranberries (soaked in hot water) and a handful of toasted, slivered almonds. I plan to make ratatouille later in the week to use some of the zucchini and eggplant. The blueberries will likely be snacked on for breakfast by yours truly. I never usually make “plans” for garlic and onions – they’re used so much in our everyday cooking that they’re always welcome. I will likely cook the okra along with some jalapenos in a similar manner to this recipe, and who knows, the yellow squash might become a dairy-free version of a recipe I’ve tried at Pinch My Salt, along with the dill. As for the rest, I’m sure it will be incorporated into salads and other recipes. What always remains the same? The produce from this CSA couldn’t be fresher or more delicious.
Interested in finding out whether there is an opportunity near you to join a CSA? Check out Local Harvest and search!