What’s this leafy green thing?

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.


Started out sauteing the vegetables I had on hand in coconut oil.


Added organic vegetable and chicken broth and a can of diced tomatoes. Added some cilantro.


Then added Swiss chard or collard greens…not exactly sure what they were.


And finally, slices of left over knockwurst.
Served over ditalini.

I have to say, it was pretty good.  We’ll eat the rest this winter.

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5 Responses to What’s this leafy green thing?

  1. Care says:

    Yay for local farming, and eating healthy, and CSA and organic food. I am so glad you stumbled on to this CSA. Dan and I were at the Farmers Market yesterday in Glens Falls. We bought all kinds of goodies. Hey maybe you will start juicing some of those veggies, so healthy that way. Miss you guys!

  2. Beverley says:

    Where is Denison? I love the pictures. Made me hungry. I love being able to cook with ‘real’ fresh vegetables. The difference in flavor is really amazing. I like the idea of the CSA. I will have to do some checking around locally to see if we have anything like that here. We do have quite a few farmers markets and many more individuals growing and selling locally. I almost can’t resist the temptation to slam on the breaks and pull in every time I see a ‘Fresh…’ sign. Thanks for sharing those delicious pictures.

    • Diane Fiore says:

      Beverley, Denison Farm is in Schaghicoke, NY…near Albany. When the CSA is over, I can now picture myself going to winter markets and buying vegetables there, instead of the grocery stores. Belonging to this CSA has opened doors and shifted my ideas. Thanks for your comments and for visiting.

  3. maria wulf says:

    yum looks really good!

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