community supported agriculture

In my last article, I wrote about Brassica vegetables, which aren't the most popular items in the CSA (Community Supported Agriculture) box. This week, I've spent time with more widely loved summer vegetables, red potatoes and yellow squash.

I was talking with someone at a party last week about how to manage the weekly load of vegetables from the CSA (Community Supported Agriculture) box. His approach is to identify the vegetables he likes the least, and eat them first.

"Otherwise," he intoned, “there's no hope for them."

On Jamie Oliver's Food Revolution, a common complaint about eating healthfully was that people didn't want to eat “rabbit food” all the time. But, as Oliver demonstrated on the series, there's more to eating well than munching on lettuce and carrots. So with the ingredients from this week's CSA (community supported agriculture) box, I will showcase salads made without lettuce.

Two summers ago, my good friend Becky made me a CSA (Community Supported Agriculture) alternate — when families who picked up CSA shares at her house were out of town, I was the beneficiary. Several weeks that summer, I had a bin full of fresh, local veggies, and the pleasant challenge of figuring out what to do with them. It was a gateway experience.

So last summer I bought my own half share in a CSA for Foxtail Farm. The downsides soon became apparent. Interestingly, they weren't ones I could have predicted, like, I never had a zillion zucchini to use up in a hurry.

Although I spend a lot of my time thinking and writing about good food, I'm pretty inconsistent when it comes to what I actually do. When my (then) three-year-old boy went on a calcium strike, for example, I caved in after about four minutes and made him chocolate milk. When my daughter pouted instead of getting dressed for school, I offered a piece of candy as motivation to speed things up. When I picked the kids up from school, I'd bring lollipops and crackers. When I had a rough day at work, I'd reward myself with a piece of ice cream pie.

I'm writing about these things in the past tense because I'm committed to change. Summer's coming, and my strategy of doling out treats in order to keep people happy needs to change. It will change.

Daniel Klein is on a mission. His goal is to teach people about "socially responsible and adventurous eating" through The Perennial Plate, his weekly video series focused on how food is raised and prepared in Minnesota. Here's a three-minute clip from the most recent episode, featuring growers in Milan, MN (population 326):

For years, I would see a vegetable like okra or mustard greens in a grocery store and imagine what it would be like to make a delicious meal with such exotic ingredients. I was constantly promising myself that next week I would find recipes to fulfill my culinary fantasies. But as the weeks passed, it became obvious that I needed something else to get my creativity going. Fortunately, my fiancé knows me incredibly well, and he gave me a CSA subscription as a gift.

There’s nothing typical about Featherstone Fruits and Vegetables, located in Rushford Vilage, Minnesota.

This is Harmony Valley's last weekly farmshare for 2009 - after this week, deliveries will come only every other week through the end of the year. I can't help but feel a little bit sad about it, although I know it'll give me a good opportunity to try new foods at my local co-op - and maybe even to get out to the St. Paul Farmers Market a few times in January.

"Take these," Greg Reynolds says, handing me a handful of rubber bands and a clipper. 

"Ah, uh, mmm…," I stammer.

"They’re for the arugula," he offers. Pull 'em out and clip 'em just below the crown. Then rubber band 'em two times around." Maybe Greg doesn’t realize who he’s talking to, or maybe, more likely, he's having fun at my expense.