For three years now, the Harris household has participated in a Community Supported Agriculture (CSA) program. During the summer-ish months, Rock Spring Farm puts together a box of assorted, organically-grown vegetables and delivers it (and a fun newsletter about what is going on at the farm) to a pick-up point nearby. In addition to feeling good about supporting a local family farm, we eat exponentially more fresh vegetables during the summer-ish months. I hear that this is “healthy”.
The difficult part of eating exponentially more vegetables is that I don’t know how to cook much and many of the vegetables are new to me. Here are pictures of the first two weeks of veggies.
This box contained snap peas, green top beets (the green parts are really yummy and the red parts aren’t so bad grilled), peppermint (fabulous in chocolate chip mint cookies), thyme, salad mix, kohlrabi (very yummy stir-fried with the beet greens), fresh onions, and garlicues (the curly green tops of the garlic plant – taste just like garlic, but so much easier to cook). The garlicues are at the bottom, center of the picture; they look like they are attached to the onions, but they aren’t. I’m only a slightly better at photography than I am at cooking.
This one had more snap peas, French Breakfast Radish (really? for breakfast?), Romaine Lettuce, Dill Leaf, Greenhouse Cucumber, Fennel (anyone know what to do with fennel? please share), and Scallions.
Someday I hope to open the box and immediately know what I am going to cook with each and every item in there. I imagine it will be a very long time before that happens.