Community Supported Agriculture

 

Photo credit Provider Farm

 

Earlier this year I submitted my name to the wait list of an local CSA. I was excited when last month I received an email informing me that I had the option to buy into the winter and upcoming summer shares.

So what exactly is community supported agriculture?

A CSA is a partnership between the farmer and the shareholder. The purchase of a share is an investment in the upcoming farming season.

What’s in a share?

The CSA I have joined provides organically grown vegetables and herbs. The shareholder can purchase the size share that is most suitable for their family size. Weekly distribution will vary depending on crops in season.

So why join a CSA?

The cost and convenience of purchasing a share from a locally established organic farm makes sense to me. I get the freshest possible produce, grown locally. All of this decreases the cost of transportation reducing pollution. Plus the farm employees local people. It is WIN-WIN-WIN.

What did my first winter share contain?

On Friday I picked up my first winter share of produce. Unlike some programs I can actually pick and choose what I like. I went home with three full grocery bags, recyclable of course. My bags were filled with carrots, watermelon radishes, parsnips, onions, garlic, winter squash, brussel sprouts, cabbage, plus greens—kale, spinach, lettuce, leeks, and bok choy, all being grown in unheated green houses.

Photo credit Provider Farm

On Saturday we made fresh eggs with leeks and spinach for a late breakfast and corned beef with carrots and cabbage for dinner. Completely fabulous food with farm fresh produce in December. Plus it gives me an excuse to try out some new Pinterest recipes.

Below you will find the recipe of the week. I look forward to making this to accompany a farm fresh chicken.

Recipe of the Week:

Maple roasted carrots

Ingredients:

  • 1 lb. carrots
  • 1 tbs. oil
  • 1 tbs. butter
  • 2 tbs. maple syrup

Directions:

Preheat oven to 425 F.
Chop carrots into long matchsticks. Drizzle with oil and toss to coat. Arrange in single layer on baking sheet.
Roast carrots for 15 minutes, then remove from oven and toss with butter and maple syrup.
Roast for another 5 to 10 minutes until carrots are browned but not burned.
Stir with spatula to coat with glaze and serve.

Credit:

Serving Up the Harvest by Andrea Chesman

Simple Woman’s Daybook September

Because I feel it is in keeping with my search for my authentic self and the enjoyment of simple abundance I will be joining the Simple Women’s Daybook blog. You can discover and explore this blog for yourself by following http://thesimplewomansdaybook.blogspot.com.  I hope that you will consider joining us. 

FOR TODAY
Outside my window…the sky is blue with some fluffy white clouds. The air is cooler than it has been, fall is moving into New England.

 
I am thinking…my dog is so cute as she wrestles with her blanket on the living room floor. Oh the simple things…

I am thankful…oh so many things. Good friends, good books and good beer to start.

In the kitchen…that cake I baked smells very yummy

I am wearing…jeans and a long sleeve tee.

I am creating…the person I want to be!

I am going…to spend the weekend enjoying whatever life brings my way.

I am wondering…what my college aged son is up to this weekend.

I am reading…the Light and the Glory by Peter Marshall and David Manuel.
 
I am hearing…David Sanborn on the CD player

Around the house…things are orderly and clean, ahh!

I am pondering…how to maintain childlike faith

One of my favorite things…a good meal in great surroundings with my favorite people.

A few plans for the rest of the week: an afternoon with our granddaughter, maybe a massage, fundraising event- Pink Flamingo’s

Here is picture for thought I am sharing…