Boy do I miss my CSA delivery of fresh organic vegetables. I truly enjoyed that experience and am looking forward to another wonderful season of locally grown fruits and vegetables.
What is a CSA, you may be asking?
"Community Supported Agriculture or CSA is a unique model of local agriculture whose roots reach back 30 years to Japan, where a group of women were concerned with the use of pesticides. Originally called "teikei" in Japanese, which translates to "putting the farmers' face on food," the concept later moved to Europe. Eventually, in the mid-1980s CSA made its way to the U.S.
CSA is a relationship of mutual support and commitment between local farmers and community members who pay the farmer an annual membership fee to cover the production costs of the farm. In turn, members receive a weekly share of the harvest during the local growing season. This arrangement gives the farmer a direct connection to and relationship with the consumer.
Ultimately, CSA creates"COMMUNITY-SUPPORTED-AGRICULTURE" where members receive a wide variety of local in-season foods harvested at their peak of ripeness, flavor, vitamin and mineral content."
Excerpt taken from the Spiral Path website. http://www.sprialpathfarm.com/
If you are interested in participating in a CSA, visit this website to located a farm near your home. http://www.localharvest.org/
So while you are waiting for those fresh peas, spinach and delicate leaf lettuce to sprout why not eat some delicious root vegetables, which are so plentiful this time of year.
Butternut and Ginger Soup
Makes 6 servings
Ingredients:
• 1 tsp mild olive oil
• 1 1/2 cups chopped onion
• 3 cloves garlic, crushed
• 2 tsp chopped fresh ginger
• 1 1/2 lbs (6 cups) peeled raw butternut or other winter squash
• 1/2 lb (1 cup) new potatoes, peeled and chopped
• 1 cup unsweetened 100% apple juice
• 3 cups water
• 1/2 cup skim milk
• 1/2 tsp salt
• 1/2 cup chopped Granny Smith apple
• 2 Tbsp chopped parsley
Instructions:
1. Heat the oil in a high-sided skillet or large saucepan on medium high
2. Sauté the onions 3 minutes or until tender
3. Add the garlic and ginger and cook 1 minute longer
4. Add the squash, potatoes, 100% apple juice, and water or broth
5. Bring to a boil. Reduce the heat and simmer 35-40 minutes or until very soft
6. Puree in a blender or processor, in batched, until smooth
7. Pour back into the pan and stir in the milk and salt
8. Reheat and serve topped with apple and parsley
Nutrition Information: 190 calories, 1 grams total fat, 45 grams carbohydrate, 5 grams protein, 6 grams fiber, 220 mg sodium, 0 mg cholesterol
Courtesy of the Centers for Disease Control and Prevention website. For more recipes and access to the recipes full nutritional profile, visit www.fruitandveggiesmorematters.gov
