The Wonderful Husband and I have been settling into our new house. With more projects than time, we decided to hold off on major landscaping and garden plans until next year. Excepting the Roma tomato plant (a gift from our neighbor) and motley patches of mint and basil, I’m leaving the veggie production to the professionals this season. Of course, to get my business they should use organic, and preferably biodynamic, farming methods.
My early-season cravings for regional, hand-raised produce were satisfied by the supply of Amish-grown vegetables sold by our favorite local nursery. (They sell baked goods, too– the fried pies are divine.) The warm, wet spring brought early offerings of lettuces, greens, and radishes. Before long, asparagus were available (and before long, they were gone). Strawberries are making their appearance, having sweetened since their entrance four weeks ago.
Monday marked the first pick-up day of our CSA, Long Hungry Creek Farm. Buying the share was a process that actually began last November, when I added my name to the waiting list. Such is the local enthusiasm for the Barefoot Farmer, Jeff Poppen, who farms biodynamically.
I bought a single share, which entitles us to a quarter-bushel of fresh produce each week, for six months. Because interest in CSA’s is growing, and because I want to support the viability of small farms in our country, I will post about our CSA share through the season. In addition to describing the produce we receive, I’ll also report on how it was eaten. This may involve some recipes, but no promises; head over to Epicurious to supplement, if you wish!
The first basket, shown above, contains the following:
- Romaine lettuce (1 head) and loose-leaf lettuce (1 handful). Used for salads and sandwiches for several days.
- Swiss chard, 1/4 pound. Immediately sautéed in EVOO with local kale and seasoned with garlic, red pepper flakes, and pine nuts.
- Green onions, 3. Chopped for using in salads and in shrimp and sausage gumbo later this week.
- Rhubarb, 3 stalks. Chopped and stewed with water, sugar, and honey to make a compote. Also tossed in dried apricots, prunes, and pears from the cupboard. Will use to make a crumble on Friday (and on yogurt in the meantime).
- French breakfast radishes, 5 (10 were offered). To be consumed with salted butter (duh).
- Garlic scapes, 6 oz. Will attempt to make pesto with EVOO, walnuts, and Parmigiano without a food processor. Planned implements: blender, mortar and pestle, and a sharp chef’s knife.
- Pecans, thyme, and sage. Use as needed.
I think that happy CSA participants are the ones who realize that bringing home local produce is not like buying it the grocery store. At this time of year, I can’t just open my Mediterranean cookbook and expect to make a random recipe using local ingredients. I never claimed to be a locavore. Instead, my cooking will be influenced by the land that surrounds us, all summer and into the fall. The weekly pick-up schedule will make this kind of sourcing and preparation into a routine, and hopefully, a long-term habit. Focusing on the gifts in the CSA basket will also help me simplify my cooking and utilize more whole ingredients.
To those participating in Melinda’s growing and seed-saving challenges: enjoy the fruits of your labor… and save some heirloom seeds for me!
Green Thumb Nursery
4010 Hillsboro Pk
Nashville, TN 37215
615.269.6374
Long Hungry Creek Farm
Red Boiling Springs, TN
http://www.barefootfarmer.com
We’ll be putting in the finishing touches over the next week or so, but I’m already enjoying the open expanses of countertop and efficient workspace in my cooking. Even doing the dishes is more pleasant– check out that sink (or is it a bathtub?)!
