This was our 7th week as mystified members of the Denison Farm CSA (Community Supported Agriculture). Every week, Mom and I open our box in antsy anticipation, pulling items out like children on Christmas day, marveling at the harvest.
The benefits to belonging to a CSA are many, including the fact that Denison Farm follows national organic standards and are certified by a group called “Certified Naturally Grown.” Other benefits off the top of my head include:
-Being able to avoid expensive produce aisles where the food is likely mass produced in the fastest way possible, and not arriving on my table for several days after picking.
-Cooking and experimenting with new vegetables as well as many of the old standbys.
-Supporting local farmers, shifting the market away from corporate conglomerates whose main focus is their bottom line…not your well-being, no matter what they advertise.
-The tingly fun we have every week when we pick up our share.
In these last seven weeks, I’ve sautéed Bok Choy, made omelets from just about anything (you really can add whipped eggs to an infinite number of veggies), baked zucchini boats, turned our pointy headed cabbage into the best coleslaw I’ve ever had, steamed beets, green beans, turnips, and broccoli, and have made pasta fagioli and what I call a CSA stew from these and other CSA ingredients.
When I first met Justine Denison, she told me that someday, she wanted to write a book called “What’s this leafy green thing?” It’s a question she gets asked quite often. Who cares what it is, I say…just put it in the soup.
The CSA movement is well underway. Many of the CSA farms are also involved in Farmers’ Markets. These functions are an ingenious way of creating sustainable farming. Maybe this is the spark that’s needed to get people back into farming. The momentum has gathered speed, and it looks like a sure bet to me.
I have to say, it was pretty good. We’ll eat the rest this winter.