The joys of CSA membership

“Thank You” sign at the Peachtree Farmer’s Market in Atlanta View at Picasa “Thank You” sign at the Peachtree Farmer’s Market in Atlanta12-Sep-2008 21:05, CASIO COMPUTER CO.,L EX-Z600, 2.7, 6.2mm, 0.008 sec

Lynn writing this evening. For many years I have listened to friends detail the joys of participating in a CSA (Community-supported agriculture). They like supporting local farmers, the freshness of the fruit and vegetables, and the adventure of cooking with the seasonal mix delivered each week.

This socio-economic model reflects a partnership between farmers and a community of supporters. By making a financial commitment to a farmer, CSA group members help the farm cover operating costs by purchasing a share of the season’s harvest. Most subscriptions run from the spring through the fall; some CSA’s require members to volunteer on the farm during the growing season.

My neighbor Sherri and I decided to split a share from TaylOrganic Farm in Ellenwood, GA, which supplies Whole Foods and several restaurants in metro Atlanta. This spring we began taking turns going to the Saturday morning pick-up at the Peachtree Farmers Market and dividing the weekly bounty for each household. We love the adventure and send quick emails during the week comparing recipes and ideas. As I place various dishes on the table, family members and dinner guests ask if Farmer Neil grew this item.

I look forward to my pick-up mornings at the Farmers Market. First, I gather our CSA share – peeking into the box to see what the farm produced this week – then I decide if any additional produce is needed to augment the harvest. Next, I visit H&F Bakery for ciabotta bread or a morning treat, then the Via Elisa stand for fresh pasta (their for the lemon Ricotta Lemon Zest Ravioli is sublime). Before heading home I grab a cup of Batdorf & Bronson coffee.

View at Picasa Mid-September selection at the market12-Sep-2008 21:07, CASIO COMPUTER CO.,L EX-Z600, 2.7, 6.2mm, 0.004 sec

Today our CSA bounty included: basil, peppers, okra, green bean, muscatine grapes, potatoes, pittypat squash eggplant and tomatoes. After mulling various options and weekly menu needs, I made minestrone soup by combining recipes from “No More Frozen Pizza!” and the Moosewood Cookbook.

Have a wonderful weekend. Our thoughts are with those impacted by Ike.