Until last year I had no idea what the CSA program is = (Community Supported Agricultural program). I'm sure there are CSA programs all over the country but I only know about ours with Miller Farms from Loveland, CO.
Here is how it works - There are 2 different subscription levels - Full family plan = $600.00 and the Small family plan = $400. Since there are only 2 of us we went in with another couple so it cost each of us $300.00.
Each week both of us can fill a 1/2 bushel basket with all the veggies they offer at several Farmers Markets they anchor in Colorado Springs. It has been interesting to see how the season progresses as to what is offered.The plan lasts from the middle of June to Oct which is 20 weeks.
Here is our haul each week so far.
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| This is only part of it, Yellow and Red Beets; Cucumbers; Peppers, Green beans, English Peas, Tomatoes, Zucchini. |
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| All Eggplant, Corn, Onions, Cabbage, Kohlrabi |
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| Then Patty Pan Squash and Red Potatoes |
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| Colorado Purple Potatoes; Cauliflower, Cilantro, Lettuce |
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| White Eggplant, Summer Squash, Broccoli We have eaten several all veggie dinners and have frozen alot but the best is that I have learned to pressure can and did 4 pints of grilled / roasted corn yesterday. We can't wait for tomatoes to get to peak season we can can them and make tomato jam and green tomato relish. YUMMY. |
2 comments:
wow pretty colors. i'm jealous i don't have a vegetable garden this year and i missed cooking veggies straight from my garden..
Louise, I've enjoyed your posts -- here and on FB -- about your CSA experiences and the things you are cooking. You already know that Ray and I are huge foodies, organic gardeners, amateur chefs, and huge devotees of our local Farmer's Market, where we get fresh tamales for breakfast every Saturday (we call it TFB ... Tamales For Breakfast ;-)
We have one more night in Nova Scotia, and are still doing close to 99% of our own cooking here. The farmer's markets, farm stands, and direct-from-farm items have been amazingly fresh and delicious, and we've had no problems with being gluten free, including our few restaurant meals. Tonight we had locally-raised-and-smoked bacon, eggs we bought from a farmer 2 or 3 days ago, and boiled potatoes with dill, garlic, and butter (and, yes, we dug the potatoes ourselves on a farm near Harbourville, 8 days ago). Few things are as delicious and nutritious as ultra-fresh organic veggies and meats, which is why I'm eating bacon in Nova Scotia.
We've enjoyed the rainy days, coastal fog, and the cool temps for the past 2 weeks, and are looking forward to being home with our own garden and Bakersfield's 100+ degree temps 72 hours from now. Please keep posting about the meals you're creating from your CSA, and don't hesitate to ask for recipes if I can be of any help.
Victoria
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