5th CSA Share

Here is Kaitie with our 5th farm share!

A basket full of fresh organic produce!

This share included

Peas

Beans

Kale

Swiss Chard

Cucumber

Herb bouquet

Why does blogger turn my pics sometime?

The 100 Mile Diet: How to Get Local (or At Least Come Close!) -Guest Post

Buying locally benefits the local economy while improving the environment by enriching soil, protecting water quality as well as air quality, and minimizing energy consumption. Local farms are also inherently preserving land while using less packaging that cannot be reused or recycled. The reasons to eat local in your meal planning never end!

So why do people still emphasize buying organic? Buying organic assures that your food has been produced without using most pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation. Some people feel hesitant to buy local food because most local farmers cannot afford the time-consuming and costly organic certification. However, you can still ask famers whether or not your food is organic by the certification standards by inquiring what types of pesticides or fertilizers they use. You can eat organic and local simultaneously.

Additionally, eating local is time consuming and sometimes difficult. Some people just don’t feel up the the challenge. However, there are some ways that you can eat local, even if you can’t become a full-fledged “locavore.”

For example, you can make sure you can purchase by the season to minimize your food’s travel time. There are tons of websites, such as Smart Living, that provide charts and lists of foods that are in season in your area. Print these out, put them on the fridge, and shop by the season.

You can also try buying from a local food producer, like a butcher or bakery. Instead of buying that loaf of bread in the aisles of the grocery store, pick it up from your local bakery.

Don’t hesitate to go local from home, either. Planting some herbs like basil and rosemary is a little effort that can go a long way. If you have a green thumb, you could try your hand at planting some berries or vegetables too.

But let’s face it -- not everyone has the time or resources to go all local. If you can’t go local, think regionally or for items produced in the United States. Get as close to home as you can. When shopping for ingredients that you can’t get in the United States, look for Fair Trade or Rainforest Alliance certification. Fair trade guarantees that farmers receive a fair price for their product, work directly with buyers, and prioritize sustainable farming methods without harmful pesticides or child labor. Rainforest Alliance guarantees that products are grown with environmentally responsible management practices including integrated pest and disease management, soil and water conservation. Workers are fairly compensated for their work through this certification.

Going local means become more aware of the environment and paying close attention where your food comes from. By doing so, you get fresher food to your table and help the environment. It’s a win-win.

James Kim is a writer for foodonthetable.com.  Food on the Table is a company that provides online budget meal planning services.  Their goal is to help families eat better and save money.

4th CSA Share

Kale, cabbage, rainbow swiss chard, herb bouquet, parsley, strawberries, radishes, and green onions.

3rd CSA Share!

This weeks share is a bigger one!  

• butter lettuce
• romaine lettuce
• rainbow chard
• kale
• broccoli
• cabbage
• strawberries
• thyme
• green onion
• lemon basil

10 Items!  
Now what to make with it all!  The strawberries were a big surprise!  I just bought some strawberries this morning.  So I have so many to use.  I am thinking a nice strawberry salad tonight.  
Does anyone have any fresh cabbage, chard, or kale recipes to share?  


We are having so much fun with our CSA! 

2nd CSA Produce Box

This weeks produce box contains Kale, Rainbow Swiss Chard, Green Onions, Radishes, Basil, and Lettuce!
(The pic is sideways because of blogger...does anyone else have this problem?)

I used the Basil to make pesto.
The Kale into chips!
Swiss Chard I sautéed with garlic and onions.
Green Onions and Radishes are being thrown into all my salads!

I had a question about what to do with so many green onions last week.  I don't get enough to do any bigger recipes.  But if I did...I would make yummy onion rolls!   What do you do with all you green onions?

Fresh from the garden to my front door! My 1st CSA Share!

Yesterday my first produce box arrived at my door!  It is a bit small, but my farmer assures me that it will get bigger as produce grows.  So I have lettuce, Kale, cilantro, rhubarb, and some green onions!  Yummy!  

How my CSA works
I give my farmer a set fee prior to the start of the season.  This cover the costs of the farm operation. 
There are risks due to weather and other factors out of the control of my farmer, which are are shared by everyone in the CSA community.

Why I like my CSA

I love that I support my local farmer and the personal contact with that our farmer provides us with the opportunity to ask questions about the practices the farmer uses and to visit the farm to see how it all works!
I get fresh organic produce every week delivered to my door!  
The quality of locally organically grown fresh produce.  Yummy!
The cost(if it is a good year) is way cheaper then buying from the grocery store! 


Local Food Makes Sense!
Exceptional taste and freshness - Local food is fresher and tastes better than food picked before ripening that has been shipped thousands of miles.

It strengthens your local economy - Buying local food keeps your dollars circulating in your community.

Health benefits for the entire family - No lost nutrients compared to grocery store bought foods. 

Protects the environment - Local food doesn't travel far, reducing carbon dioxide emissions from transportation lines and packing crates.Organic methods benefit the soil, air, water, wildlife and people in the farm ecosystem

Now, what to make?  Does anyone have any good rhubarb recipes?

Warning! Do not lick your Food Processor Blade! Raw Ice Cream

Now I was always the one who scooped out the ice cream...You know with the metal scoop...and when finished the first thing I would is give the scoop a lick.  Ouch not to smart right.  So then I tried short licks...and well I always got that ice cream off!  Now please when you make your raw ice cream I beg you not to lick the food processor blade....Even though it looks so tasty...and I know you hate to waste that little bit....But really it is not worth cutting your tongue for.  I tell you it was so hard for me not to lick the blade  :)


I have seen recipes for raw ice cream before, and I have been wanting to make my own...so I have been looking for an affordable ice cream maker.  Yesterday I saw this Happy Herbivore recipe here.  And I was like..."hey I can do that!"  And I had everything I needed!  So today I made raw ice cream!  This what I did!


Raw Ice Cream for one!

1 frozen Banana
1/4 cup Almond Milk 
1 Dried Fig (that I soaked the day before)
1/4 tsp Organic Cocoa


Throw all in your food processor(blender may work as well) And whirl until it looks like soft serve ice cream!
Enjoy your ice cream right away!  (this bowl started melting on me cause I was running all over the house trying to find the card for the camera!!!)


I think this recipe would do amazing with home made coconut milk...and I am going to have fun making different flavours this summer!