Meatless Monday: CSA Edition

I am reposting this because I’ve gotten a lot of questions about what CSA means, especially from other people doing the Project: Food Budget with me. I made some minor edits to make it more current.

I’ll just state upfront that joining a CSA is one of the best things I have done for my family. The quality of the produce we receive is incomparable to store-bought produce. We also get coffee and cheese, and I am exploring the possibility of getting beef and chicken (which we would share with my in-laws). I can’t think of enough good things to say.

If you don’t have a CSA in your area, another way to get the freshest produce is to frequent farmers markets. Just an idea if you are trying to go local and/or organic in the produce aisle.

It’s Michael Pollan‘s fault I joined a CSA (Community Supported Agriculture) farm.

I am sure I am not alone in declaring that.

In the summer of 2009, I ended up on the waiting list of Kretschmann Organic Farm. That winter they contacted me, and I started receiving winter boxes, which were chock full of winter veggie and fruit goodness (apples, squash, potatoes, carrots).

I started receiving their summer season boxes in the summer of 2009. And I love them.

As Dan stated one other day at dinner, “This is how salad is supposed to taste.” Flora, likewise, has declared salads made with their greens, “the best salad I’ve ever tasted.” [Kate, too, loves her salads now.]

This pleases me to no end, for obvious reasons. We’ve gotten mesclun greens, bibb lettuce, arugula, and green leaf lettuce, as well as spinach. So, so good.

The trickiest thing about receiving so much tasty, fresh, organic produce and herbs is, simply, using it all. [To solve this problem, I’ve started splitting my boxes with my sister-in-law and her family. Often my MIL will also get some goodies, like basil, blueberries, and soon beef.]

I’ve twice had to ditch the Swiss chard because it wilted before I could saute it with garlic. I wanted to make pesto with the sweet pea greens I got the first week, but they wilted before I got to them too.

Much of this, of course, is not having tons of time to cook throughout the week, or for that matter, the weekend. I’ve started making it more of a priority, though, because it’s too depressing to lose these fresh greens. We chow down on salads pretty steadily Thursday through Monday (Thursday is the day I pick up my box), which means eating more at home, which in itself is a relief.

I was hoping to have some new recipes, too, but really, you all know how to make a salad.

I’ve also been getting beets, and here’s what you can do with beets (to my knowledge): roast ’em or boil ’em. We had boiled beets this past weekend (the kids won’t try them yet), and they were so good and sweet. Neither Dan nor I even put anything on them, no butter, no salt, no pepper. And they are super easy: cut off the greens, leaving about 2 inches of the tops; boil for about 40 minutes; cool and peel. [Update: Kate loves beets. LOVES. Asks if I am making any. Eats about a whole beet when I do. I’ve also made a beet soup with sour cream that is delicious.]


We’ve been getting strawberries, too, and all you need to know about strawberries is they don’t last a day in my house. Between the four of us, we pretty much devour them instantly. I barely get them washed before the kids are eating them — straight, no sugar. [I am betting that Michael will like them too.]

I’d love to get some and have them last long enough to make muffins, but so far, I haven’t managed to hide them fast enough.

I’ll try harder with the blueberries, due to start showing up this week.

I not going to get up on any type of locavore, organic foods soapbox here — there are plenty of activists and authors out there who have intelligent, interesting things to say (Michael Pollan being right up there). I’ll just leave you with the first line from Pollan’s book In Defense of Food, which is pretty much all you need to know:

“Eat food. Not too much. Mostly plants.”

Do you shop at farmers markets or get produce from a CSA? What’s your favorite thing to do with produce?