Not a good sign that I'm already two weeks behind on my CSA posts but here is the first! If you look at my CSA link on the top of my blog you can see that in 2010 I really enjoyed produce from local farms. Community Supported Agriculture (CSA) has become a great way for people like me (and you!) to buy local, seasonal food directly from a farmer. Last year, my farm was Silverbrook Farms and I picked up Mondays at City Hall Plaza. I loved Silverbrook Farms and I will definitely continue to buy produce from them this year. But, I decided to switch my share to Stillmans Farm in large part because they had a pick-up in City Hall Plaza that worked for me (last year they didn't). AND because they have Kale in every pick up. In case you didn't know this, I love Kale : )
I paid $350 for a Half Share from Stillman's Farm. Which translates to just under $20 a week for 18 weeks. Under 20 bucks for all this produce! I say that's a steal. Especially to know EXACTLY where your produce comes from : )
So what did I get in my Week 1 CSA from Stillmans Farm?
Basil and Kale to plant, three kinds of Kale, Beets, Romaine Lettuce and Strawberries.
Right Away, I got planting : ) I'm excited for the future with Kale, Basil and Chives in my planter : )
Three kinds of Kale definitely made me happy- Curly Kale, Dino Kale and Purple Kale (is that what it's called?)Besides Kale Chips, I also made Tuscan Kale and White Bean Pasta.
Pretty simple recipe and dinner was done in a flash.
Kale and White Bean Pasta
1 cup diced onion
1 tablespoon of minced garlic
pinch or two of red pepper flakes
1 bunch of kale, chopped into small pieces (without the stem)
1 can of diced tomatoes
1 cup of vegetable stock
salt and pepper to taste
1 can of white cannellini beans
1 package of pasta of your choice
1/2 cup of mozzarella cheese
1/4 cup of grated parm cheese
In a large skillet over medium high heat, heat the oil and saute the onion about 5 minutes, until softened. Add garlic, pepper flakes, and half of the kale and cook about 2 minutes, stirring occasionally, until the greens are wilted and the garlic is fragrant. Add remaining kale, tomatoes, and salt to taste, then cover and bring to a boil. Reduce heat to medium and cook until soupy, about 15 minutes, stirring occasionally. Add beans, stirring to combine.
Cook pasta in a pot of boiling salted water according to package directions. When al dente, drain pasta and add it to the kale mixture. Cook about 2 minutes over medium heat, then sprinkle with Parmesan, if using, season to taste with salt and pepper. Then put in mini casserole dishes, add some mozzarella cheese and bake until cheese is melty. Serve with Kale Chips.
Then the beets. I wish I could say I like beets, but sadly they just aren't for me. I did have fun cooking with these guys though!
I took all the beets, trimmed the ends and put them in a glass baking dish, added a little water and covered the dish with foil. Then I baked them in a 400 degree oven for 30-45 minutes.
(I added some turnips in there....) When they came out, they looked like this!
Then you wash them under the sink and peel the skin off. Then you can get chopping. Pretty soon I had a pretty pile of beets.
I turned the beets into a salad of goat cheese, sliced green apples and Arugula. I made a dressing combining honey mustard and olive oil. I wish I could say I loved this salad, but I just don't like beets. Luckily the husband enjoyed it : )
Do you belong to a CSA? Do you buy from local farms?