Last January we decided to participate in Community Supported Agriculture (CSA) for half of a growing season. A CSA is a group of people who buy a “share” in a local farm. We pay the farmer upfront and he grows his crops. In return, we get a weekly share of the produce (or eggs and meat). I’ve loved the concept since I first heard about it. I love knowing I’m supporting a local farmer and that my food is fresh and hasn’t traveled half the country (or internationally) to arrive on my dinner plate. I love the fact that when the girls are older we can go visit our farm and see our food growing.
However, I was totally unprepared for the cooking inspiration that comes with having all my vegetables picked out for me! Planning meals around my full bag of veggies was so much fun last week. I can’t wait to see what Derek brings home tonight 🙂
Here’s what was in my bag from Greenbrier Farms:
- 1 homemade ball of pizza dough
- 3 eggplant (one huge, 2 skinny)
- 6 Zephyr summer Squash
- 1 pint assorted heirloom cherry tomatoes
- 5 giant heirloom tomatoes
- 6 potatoes
- 2 green bell peppers
- about 2 pints of okra
And here’s what we ate for dinner (I’m no food photographer… and I missed an entire meal):
(who complained when the tomatoes were all gone!)
|From the Top: Eggplant Dip with Crostini, Tomatoes and Fresh Mozarella,
Spinach Dip Bread Bowls (with the Pizza Crust), Bacon
|Eggplant Dip- Soo Good!|
|My Dad always makes tomatoes this way with homemade dressing every Labor Day 🙂|
|Awesome Fork Technique: This stuff disappeared!
I’m hoping for more eggplant in this week’s share.