Farm to My Table

Several months ago, we decided to join the Lexington Avenue CSA – Community Supported Agriculture. We had always thought about doing it since we liked the concept, but we were weary of being overloaded with radishes and ramps. Our neighbors offered to split a share with us, which means that weekly, we would divide up the crops we received so both families would have a manageable amount of produce. This was exactly the motivation we needed to get started.

For those that do not know what a CSA is, it is is simply a way to have direct access to locally grown and incredibly fresh fruits and vegetables, among other products. The customer essentially purchases a “share” of a farm’s produce, which is either delivered, or, in our case, picked up from a local drop off point every week. It is also a way to ensure that you are eating seasonally appropriate foods, which are typically the freshest and best quality.

Plus, you are supporting a local farmer, assisting them with the purchase and production of crops. It feels a lot more intimate and meaningful than sifting through the typical mediocre produce selection at many of the Manhattan supermarkets.

While I dreamt of a box filled cucumbers, tomatoes, peaches and plums, this week I received a lot of lettuce, turnips, radishes, kale and rhubarb.

This is both the blessing and the curse of eating what is currently grown nearby. But, it has also encouraged me to think a bit more creatively about what I prepare for dinner. And, as a mom, I am hoping to expose my kids to more unlikely ingredients as I myself, become more acclimated with them.

Last night, I turned our garden of lettuce into a salad for dinner, and I added some fridge and pantry items like crumbled Feta cheese, toasted pistachio nuts, and dried cranberries. Although not as sexy as receiving a basket of strawberries and cherries, these bushels of lettuce were firm and crisp, and deliciously refreshing for a summer dinner.

Tonight, we will roast turnips with mushrooms and rosemary. I have been rapidly hunting through recipe sites.

As the heat continues, I am looking forward to the addition summer favorites like corn, zucchini and tons of stone fruit and berries, but for now we will also be eating a pretty delicious rhubarb crisp for breakfast.