One of the best ways to incorporate more vegetables into your diet is to sign up for a local CSA, also known as Community Supported Agriculture. Depending on your community, you may choose from a variety of farms in which to invest. Prior to a season–generally spring, summer or fall–you buy a “share” (or half share) of produce from a local farm, and they deliver in-season produce weekly. The upside for the farm is that it receives a steady income regardless of growing conditions and output. For you, it means a steady stream of vegetables every week. You must eat them!
For Berks County, I know of a few farms offering CSA shares this year, though this list is not comprehensive and I cannot guarantee availability at these farms. Visit their websites and see what’s going on for 2015:
If any local readers know of additional CSAs, please let me know. I’ll gladly update my list. In many cases, it’s not too late to sign up for summer shares, although some fill up quickly. Keep an eye out.
I picked up my first spring vegetable share from B&H Organic Produce, LLC yesterday:
This was my order:
Each week I can choose from a list, depending what’s in season.
The challenge is using all those veggies!! Springtime means greens, and tonight I began with the spinach. Here it is, washed and most stems removed.
I decided on carrots too.
With the spinach, I made a vegetable curry, which I adapted from a cookbook recipe by 500 Vegan Dishes.
One and one-quarter cup vegetable broth, divided
One medium onion, chopped
One zucchini, sliced
Two tablespoons minced ginger root
Two garlic cloves, minced
One four-ounce can chopped green chilies
Two tablespoons ground cumin
One-half teaspoon ground turmeric
One-half teaspoon coriander
Two-thirds cup soy sour cream (I use Tofutti brand)
One head broccoli, cut into florets
One cup fresh peas
Seven ounces fresh spinach leaves
One-quarter cup chopped, fresh cilantro
1. Place one-quarter cup vegetable stock into a frying pan with the onion and cook over medium heat for three minutes.
2. Stir in the zucchini and cook for another three minutes.
3. Stir in the ginger, garlic, chilies and spices and cook for one minute.
4. Add the broccoli, peas and the rest of the vegetable stock. Bring to a boil and reduce heat, simmering for about six minutes until the broccoli is cooked.
5. Place the whole pile of spinach on top and cook until wilted. Stir the spinach into the mixture as it wilts.
6. Add the “sour cream” and heat it through.
7. Season to taste with salt and add the cilantro.
You may serve this as is or over rice.
No-Oil Oven Roasted Carrots
I prepared the carrots using a no-oil roasting method that I found from the Vegan Coach. This works very well! I seasoned my carrots with parsley, dill, salt and pepper just to taste.
Pretty simple! Pete and I ate all the carrots!
And that’s the challenge. You’ll receive a lot of vegetables from your local CSA, and it would be a shame to waste ANY. I’ll try and post recipes, depending what I receive each week so you can get an idea what you might do with YOUR veggies.
Now eat up!