Showing posts with label csa. Show all posts
Showing posts with label csa. Show all posts

Tuesday, June 19, 2012

Tuesday Takehome + Garlic & Lemon Broccoli Recipe

We're moving into summer veggies- each week I'm receiving more substantial root & "fruit" veggies; carrots, onions, zucchini, and less leafy greens. 
This week our share included:

Swiss Chard
Lacinato Kale
3 Kohlrabi
5 green/early Onions
3 heads of Lettuce
2 Zucchini
2 Cucumbers
a bunch of Carrots
Broccoli
large bag of Snap Peas & Snow Peas


Garlic and Lemon Broccoli

Ingredients:
  • 2 heads broccoli, separated into florets
  • 2 tsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 clove garlic, minced
  • 1/2 teaspoon lemon juice

  • Directions
  • Preheat oven to 400 degrees 
  • Toss broccoli (in a large bowl) with the olive oil, salt, pepper and garlic. 
  • Spread the broccoli out evenly on a baking sheet.
  • Cook in the oven until broccoli is tender when poked with a fork or knife, about 15 to 20 minutes.
  • Squeeze lemon juice over broccoli
Serve and Enjoy!

Tuesday, May 29, 2012

Tuesday Takehome + Tofu Stir-fry recipe

Another beautiful CSA share pick-up at the Farmers' Market! 
This week we got:

Swiss Chard
Beet Greens
Kale
Kohlrabi
Radishes
Lettuce mix 
Spinach
a bunch of Basil
a bunch of Spearmint
a bunch of Sage
Green onions
Snap Peas and Snow Peas

Lots of greatness! I decided to make an awesome tofu stir-fry that could incorporate some of the veggies from my share. Here's the recipe, if you'd like to make it yourself!

Tofu Stir-Fry with Ginger and Peppers
Ingredients:
1 pkg Extra-Firm Tofu
1 cup frozen or fresh peppers
3 shitake mushrooms, diced
1 handful of spinach, chopped
2 cloves of garlic, minced
2 green onions, chopped
4 tbps olive oil

Marinade ingredients:
1/3 cup Soy sauce
2 tsp Ginger, chopped
1 cup water

Directions: 

  • Prepare the tofu by pressing it to rid it of excess water
  • Slice the tofu into thin slab or small pieces
  • Mix together together the marinade and let the tofu soak in it for 20-30 minutes
  • Heat up a frying pan with the olive oil 
  • Once the oil is heated, add the garlic and let it cook for a few minutes. 
  • Add the tofu once its ready, add to the pan. 
  • Fry up the tofu on both sides, and then add the remaining vegetables.

Serve and Enjoy!


Tuesday, May 22, 2012

Tuesday Takehome- My Market Haul + a Recipe

Another beautiful CSA share pick-up at the Farmers' Market! This week I was graced with:

Swiss Chard
Beet Greens
2 type of Kale
Kohlrabi greens
Radishes
a bunch of lemon balm
Lettuce mix & Cress
Spinach
Green garlic

Now that we're into late May, a lot of produce is popping up at the Farmers' Market. There were so many beautiful seedlings for sale, I couldn't resist purchasing 4 tomato plants.

So now comes the fun part- I'm tasked with finding out what to make with these beautiful veggies! My goals for tonight and tomorrow are the kohlrabi greens (right) and the swiss chard. I'm thinking some kind of simple recipe involving olive oil and green garlic. I looked at making this recipe for simple Swiss Chard, but in the end opted for the recipe below.


Roasted Swiss Chard with Feta 

 Ingredients
  • 1 bunch rainbow chard 
  • 1 large onion, chopped
  • salt and black pepper to taste
  • 3 tablespoons olive oil
  • 4 ounces feta cheese, crumbled

Directions

  • Preheat a pan on low heat w/ 2 tbsp olive oil
  • Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. 
  • Season with salt and pepper to taste, and add to frying pan.
  • Cook in the pan until the chard stems have softened and the onion is starting to brown on the corners, about 8 minutes. 
  • Toss in the chard leaves over the stem & onion mixture, then scatter the feta cheese over top.
  • Cook for another 2-3 minutes, until chard leaves are tender.
Serve and Enjoy!


Any favorite swiss chard recipe recommendations?

Tuesday, May 1, 2012

Tuesday Takehome- My Haul from the Market & What I'm Making!

Today was the first day of our Farmers' Market season here in Ypsilanti!! We have two great markets, the Downtown Ypsilanti Farmers' Market and the Depot Town Farmers' Market. My workplace runs the Downtown Mkt, so I was there early today helping to set up, getting things ready, and catching up with vendors after a winter "off".

It's an unbelieveably nice priviledge to live so close to a farmers' market. All kinds of people come down to shop, chat, and support local food. I always see at least 15 different people I know- owners of businesses downtown, work colleagues, fellow alumni from the local college, neighbors, and more. While I am really thankful for our local food co-operative and I am a proud member, there is something to be said for interacting directly with the farmers that grow your food- that just can't be replicated. 

Another reason I was at the Farmers' Market was to pick up my CSA share! As previously mentioned, a CSA is a Community Supported Agriculture membership that you buy into for the season. I chose to go with a nearby farm called Bridgewater Barns, run by Janet and Tony. My co-worker and I are splitting a Half Share- that way we can still go around to each vendor every week and buy a little something: I really feel like that's important.
Our Half Share today included:
1 bag Spinach
1 bunch Radishes
1 large bunch of Kale
6 Rhubarb stalks
1 small bag of Basil
1 small bag of Pea shoots
1 small bunch of Sorrell
1 bunch of wild Green onins
2 stalks green Garlic
2 stalks Lovage

I also picked up:
2 lbs ground beef
mini shallots
more amazing rhubarb

I'll openly admit that I don't even know how to cook or make a dish with half of those things! Luckily, we recevied a generous amount, but since we split a half share, I don't have a TON of anything that's new to me. Sorrel? Lovage? Pea shoots? No clue, folks. But my mission this week is to find a dish to include each of them. As I experiment, I'll share the successes (& the failures) that I have, through a new feature on my blog, Tuesday Takehome- My Haul from the Market & What I'm Making! If I've never had Sorrel I'm assuming there have to be a handful of folks out there who are eager for an idea of how to use it- I know I am!
Tune in on Tuesdays for ideas on all these new veggies I come across and how to prepare them :)

In the mean time, if you have any amazing recipes, out with them!

Friday, April 6, 2012

Friday Favorites

My favorite things this Friday:

Registering for the  BALLE conference (Business Alliance for Local Living Economies), in Grand Rapids this year. I'll get to represent Growing Hope as well as Think Local First of Washtenaw County, where I am the board VP- it's such a great opportunity!

The two CSA (Community Supported Agriculture) shares that I've signed up for this year; I am so excited! May-September I'll be a member of Bridgewater Barns Family Farm CSA, run by Tony and Janet (pictured below with Kimba). I'm splitting with a friend/co-worker- so cool.

September through March I'll be part of Stone Soup Roots & Grains CSA, which I'm splitting with the neighbors down the street. Look at this nice postcard I received in the mail :)

What are your favorites this Friday?

Wednesday, March 14, 2012

Start eating locally- Join a CSA this spring!

If you're new to this whole "Eat Local" movement, and you're not sure where to start or how to get into local eating, it can be overwhelming! Once you start making more informed choices about what you eat, it's easy to feel overwhelmed and get into an all-or-nothing type of mentality. I am here to say a) don't be so hard on yourself! and b) start somewhere simple!
These friendly folks are the Dyers! They just started a garlic CSA!
CSA Shares (Community Supported Agriculture) are an important part of the Eat Local movement as well as a increasingly popular way to support a local farmer and invest in the food you are eating.

The basic model that CSAs usually follow is that you pay for a subscription or a share of the CSA. This fee is either paid up front in a lump sum, or could be paid in a more flexible arrangement. In exchange for your payment, you get a weekly box of vegetables that are packed up for you and that you pick up at one of several location choices.

There are many new exciting CSA options in addition to this traditional model. In this post, we'll cover the basic "steps" of finding and choosing your CSA!

Things to consider in your CSA search 

Type of CSA- In the Ypsilanti/Ann Arbor area alone, we have some really interesting CSA options, including Fresh produce, frozen seasonal produce, prepared locally-sourced meals, garlic, home-brewing grains, staple foods, meat, dairy and more! If you're a reader from outside our little zone here,  there are several good resources for finding CSAs near you:
localharvest.org
realtimefarms.com
Google "Community Supported Agriculture + my city

Growing Practices- Most farms fall under one of several designations: Conventional growers, Certified Organic growers, or organic in practices/chemical & pesticide free growers. Conventional growers use some level of pesticides, fertilizers, etc., although they could be trying to minimize these types of practices. Certified Organic growers have gone through that certification process and obviously use organic practices when growing their produce. Farms that are organic in practice/bio-dynamic/chemical & pesticide free are most likely conscientious of the benefits of growing food organically, but either cannot or have not chosen to pursue the organic certification. It's good to have a conversation with the growers about their practices, no matter which category they fall into, to make sure you're down with their practices.

Location of Farm/pick-up-
Most CSAs offer several pick-up locations, so even if they are not located in your city, they might very well deliver to your local farmers market. Most times, you'll be responsible for picking up your share each week, so make sure you are choosing a CSA with a share pick-up location you can and will get to.

Size of CSA share- There are typically several share options available; Full Share and Half Share being the most standard. Generally, a Full Share will feed 3-4 people, and a Half Share will feed 1-2 people. There might be other options, so again, it's good to ask! If you're single, or a couple, think about going in together and splitting a Full Share with a friend, family member or neighbor. After all, it is Community supported agriculture :)

Length of season- There can be a lot of variety in the length of season your CSA offers- 18-22 weeks is pretty common, and most CSAs I've seen run May or June through September or October. Some CSAs, depending on what the products for sale are, might run through the Fall and Winter as well, so check it out!

Price- Again, lots of variety in pricing too. Since shares run for a variety of weeks through different seasons, the best way to compare is through price per week. You also want to think about what you can afford to pay,  because as mentioned earlier, you might need to pay the season's fee in one lump sum. When you average the cost out though, CSAs are overall a great value! You can get great quality, locally-grown produce for a very affordable price; some farms will take SNAP/Food Stamps/EBT so if you're receiving those benefits, don't count yourself out!

Keep in Mind:

Ask questions!
  • If you haven't noticed yet, a general theme (one that applies to the entire Buy Local concept) is ASK! If you have a question, ask. If you have a special accommodation, ask. If you aren't sure of the specifications, ask. One of the huge benefits of purchasing a CSA subscription is that you get to build a relationship with the Farm and the farmers that grow your food. Use that relationship to really own the knowledge of where your food comes from, how it's grown, etc.
Do your research
  • You're essentially investing in this farm for the season. I would encourage you to take this seriously, like  other investments you might make. As I say frequently, each time you buy something, you are voting. So make sure the CSA you're "voting" for is the one that is the best fit for you, your family, and your food needs!