With the messy demise of Grant Family Farms (they were the largest CSA in the nation, with around 4500 members) at the end of 2012, DH and I were on the hunt for a new CSA. In a fit of optimism, we bought into not one, not two, but three CSA shares! Our main CSA for the summer is Native Hill Farm, our fruit (mainly berries) are going to be from Garden Sweet, and our year-long bread share is from Fiddletown Bakery (I would do a link, but the website seems to have been hijacked by a Japanese site).
Our local farmers’ markets have started, and even though it’s early in the season, we have already gotten some wonderful veggies from Native Hill. Last week we were at the market too late for a good selection, but we did bring home some beautiful rainbow chard. This week, we made a point of getting there as soon as the market opened, and got some arugula, baby bok choy, broccoli rabe, and a new one for us, pea greens. Nic Koontz and Katie Slota grow absolutely beautiful vegetables, of the sort that can turn anyone into willing vegetarians.
CSA Week 1: rainbow chard
Recipes, week 1: Chard and onion tart, the recipe courtesy of Vegetarian Suppers from Deborah Madison’s Kitchen. Did I mention I love Deborah Madison?
CSA Week 2: arugula, baby bok choy, broccoli rabe, pea greens
Recipes, week 2: Baby bok choy sauteed with shiitake mushrooms from Hazel Dell Mushrooms; savory broccoli rabe bread pudding; pea shoots sauteed with garlic; baby bok choy sauteed in sesame oil; sugar snap peas sauteed with tempeh; whole wheat spaghetti with arugula and walnuts (from Deborah Madison’s Vegetarian Cooking for Everyone)