Posts Tagged ‘csa’

Have You Joined a CSA Yet?

CSAs, or Community Supported Agriculture, have grown in popularity over the years. In a CSA, consumers can buy local, seasonal food directly from the farmer. The farmer offers a certain number of shares, or boxes of vegetables or other farm products to the public. Customers in turn pay in advance for a share and receive a box or bag of seasonal produce each week during the farming season.  There are several different CSA formats – half shares, seasonal shares (with more produce grown in hot houses, you can now get winter shares), biweekly shares, or market shares where you choose your own produce. Fish, local meat and flower CSAs are also available.

There are advantages for both the farmer and the consumer with the CSA model. For farmers, they receive early payment, which helps with their cash flow at a lean time of year, and they have the chance to meet the people who eat the food they grow. For the customer, they eat just picked produce, which is at its most flavorful and nutritious. They are often introduced to different kinds of produce and new preparation ideas. They have the opportunity to get to know the farmers who produce their food, a rare option today with conventional supermarkets where produce is cellophane-wrapped and has traveled 1500 miles from farm to plate.

I’ve been a member of several CSAs over the years, but the spring CSA I am participating in now is clearly the most unique. Fresh produce is limited in spring in New England, but my CSA bag is full of thoughtfully chosen and healthy items.   Run by nutritionist Nicole Cormier, her bags of “locally sourced, fresh picked, handmade, sustainably grown, non-toxic, real food” are designed to be nutritionally complete.  They contain items like sunchokes, pea greens, fresh chevre goat cheese, homemade almond milk, local cornmeal, black beans, herbs, spices, honey, farm fresh eggs and locally grown mushrooms and grains. I have received locally made skin salves, delicious homemade granola and dried fruits, green juice drinks and even a locally made reusable sandwich and snack bag.  Nicole also includes recipes and nutritional information.  Her CSA model is a little different from the typical one in that she uses many farmers who all grow something different.

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I can hardly wait to see what’s in my CSA bag – it’s apparent each bag is packed with love and care. Check out the CSAs in your area. You’ll not only enjoy eating the freshest and most nutritious produce possible, but the convenience of pre-chosen food too. And, you’re helping to support local farmers.

Information compiled from http://www.localharvest.org/csa/ and deliclioiuslivingnutrition.com.

 

For more green living tips, visit greenwithbetsy.com.

AUTUMN AND THE HARVEST

Cranberry Harvest – Image by Tony Libby 

Autumn’s crisp blue sky and the brilliant reds, yellows and oranges of the trees make it a special time of year.  Fall is also harvest time when the growing season ends and mature crops are gathered.  The cranberry harvests on Cape Cod are a sight to behold. CSAs (Community Supported Agriculture) and Farmer’s Markets are winding down and farmers put their fields to bed and get some much-needed rest from the busy season.

This year, think about eating locally as much as possible throughout the fall and winter.  Stock up on fresh fruits and vegetables at the Farmer’s Markets, mostly root vegetables, apples and cranberries in New England,  and store them in your basement or cold storage area.

Canning and freezing are great ways to extend the life of fresh fruits and vegetables. If you have a garden, you probably already know how to make and can fresh tomato sauce, applesauce, jellies and jams with the abundance of summer fruits. Herbs freeze well too, so gather some before the first frost. “Fresh” herbs are a welcome surprise to winter dishes.

Eating locally all yearlong is getting easier with winter CSAs and winter Farmer’s Markets.  Many communities now offer them.

Eating locally grown food is important for many reasons – it’s fresher, grown organically or with fewer pesticides, more nutritious, supports local farmers, and has a much smaller carbon footprint because it is not transported from far.  As Barbara Kingsolver says in Animal, Vegetable, Miracle, (a wonderful book about her family’s experience eating only seasonal and local food for one year – I highly recommend it.),  “If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country’s oil consumption by over 1.1 million barrels of oil every week. …  Becoming a less energy-dependent nation may just need to start with a good breakfast.”

Celebrate autumn and the harvest this year and enjoy great food all year long.

For more green living tips, visit greenwithbetsy.com.