Posts tagged ‘lettuce’

May 8, 2009

Finding the Community in CSA

On Thursday evenings, sometime between 4 and 7pm, Rosie and I take a short walk to our CSA pickup location. It’s only six blocks away. When we arrive at our neighbor’s house, we head straight back to their open garage, where 8 white bins filled with the week’s produce are stacked on top of each other. With a pencil, I scratch “Mahollitz” off the list of family names, and transfer the greens from the reusable bin into my cloth grocery bag.

In this Photo: tatsoi, radishes, spinach, scallions, sorrel, Claremont lettuce, watercress, salad mix

In this Photo: tatsoi, radishes, spinach, scallions, sorrel, Claremont lettuce, watercress, salad mix

Inevitably, during this time Rosie and I meet someone new. Last week we met the young family who lives at our pickup location. A girl in her early teens was carrying a violin case. Her school-aged brother was clearly intrigued by my little Boston Terrier, but too wary to pet her. The littlest was a thumb-sucking, waddling girl. Dad was shuffling his family into the house, mumbling something about getting dinner started.

Yesterday, we met Betty. Betty thought Rosie was awfully cute, and wanted to know all about Boston Terriers. We chatted a little bit about radish greens, which I confessed to being unfamiliar with. She told me her daughter, with whom she shares her CSA, likes to saute them in stir fries. We said we would see each other next time.

These short experiences of connection with neighbors are just as life-giving as the food itself. Our friendships are small, nascent at best – but like all things in Spring, there is time to grow.

When I joined our CSA (community supported agriculture) through Vermont Valley Community Farm I was not only looking for great tasting food that supports a local economy and reduces gas consumption – I was looking for connection. Here is a quote from the Slow Movement website that resonates with me:

We are searching for connection. We want connection to people – ourselves, our family, our community, our friends, – to food, to place (where we live), and to life. We want connection to all that it means to live – we want to live a connected life.

Thankfully, eating locally provides several opportunities for connection. Eating locally, for me, is an act of cultivating community. I talk with the folks at my CSA drop off point. I return to the vendors at the Farmer’s Market and let them know how last weeks purchase went. My friends and I share stories of how to prepare ramps, or we rejoice in the appearance of asparagus at the Market. Food easily becomes the center around which we come together, and when it’s local – you don’t have to sit at the same table to share in the same sense of abundance.

May 1, 2009

May Day and Fresh Greens

Spring is officially here, and with the arrival of our first CSA box(community supported agriculture) we are excited to return to a more locavore way of life. Thank you Vermont Valley Community Farm!!

I’m not one to drool over a salad, but when I saw these fresh greens I about cried.

In the Photo Above (from left to right, top to bottom):

Red Oakleaf Lettuce (Oscarde variety),
Saute Mix (spicy Red Giant Mustard, Southern Giant Mustard, Green Wave & Mizuna),
Salad Mix (green lettuce, endive, red beet greens),
Spinach,
Dandelion (Catalogna and Red Rib varieties),
Bok Choy,
Watercress,
Radishes,
Arugula, and
Chives

It is a bit daunting to see our fridge full of greens (and a few radishes) that I have little idea of what to do with. What does one do with radish greens? What the heck is watercress? Vermont Valley has, however, posted some recipes to help us newly converted locavores eat all the food we receive.

This morning, we started off with something simple: a Chive Omelet stuffed with mushrooms, carrots and dandelion greens served with oven roasted potatoes.

Recipe

Cut potatoes into small cubes and place in a bowl. Add oil, salt and pepper and fresh rosemary (if you’ve got some). Spread on a cookie sheet and cook in the oven at 400 degrees until brown on the outside and soft in the middle.

Sautee minced carrot(s) for 2-3 minutes in some oil or butter over medium heat. Add sliced mushrooms and cook for additional 2-3 minutes. Turn off heat and mix dandelion greens in just so they warm up just a tad.


When potatoes are almost done, mix 3 eggs with diced chives and minced garlic. Add salt and pepper and whisk briefly with a fork. Heat frying pan on medium-high heat and add the egg mixture. DO NOT futz with the eggs. Let them sit and cook for a moment, occasionally tipping the pan to let the runny mixture to slide to the edge of the pan. Lift up the edge of the omelet and let the runny bits drip beneath so they can cook.

When omelet starts to look brown underneath, add the stuffing in the middle. Gently fold over the egg on top of the goodies and let if cook a bit longer.

And Voila – you have got a yummy, partially locavore meal.