I have always loved my birthday; it’s my favorite holiday of the year. And no matter how old I get, I don’t think that is ever going to change. Usually I like to spend it throwing an all-day celebratory drink fest cookout. But this one day just never seems to be long enough. So this year I am extending the celebration just a little longer. 25 weeks longer! That’s because the one item on my birthday wish list this year was a CSA share. So, for the next 25 weeks the Big Flavors will be receiving a vegetable share from a local farm, Promised Land CSA. (Thanks Mom & Dad!)
What is a CSA? Well, it stands for Community Supported Agriculture, and it brings together the community with local farmers. Each week, the CSA member receives his/her share from the participating farm, and each share contains a variety of different vegetables (depending on the growing conditions and what is in season). It’s the best way to really know the food you eat, where it comes from, and at the same time support local farmers! I love knowing that I will be cooking with local, fresh, and seasonal ingredients throughout the next several months. The weekly CSA box will be a source of ideas for the meals we make, so get ready for tons of fresh ingredients and new recipes!
I picked up my first share yesterday, so let the first of the CSA Chronicles begin! This first box contained a bunch of green garlic, a head of butter lettuce, baby bok-choy, a big helping of asparagus, and some rhubarb. Since it was finally a warm and sunny afternoon we wanted to keep it light for dinner. I made my favorite kind of summer salad using the lettuce and asparagus. This salad also has plenty of sweet, fresh fruit and tangy blue cheese crumbles. I like to keep the dressing light, using just some olive oil and balsamic vinegar as the salad already has plenty fresh flavor, and that’s what you want to stand out. Grill up some shrimp or chicken and call this a meal!
And stay tuned, because you’ll notice I still have a bunch of unused CSA items left. I see some Asian-inspired dishes and rhubarb deserts in the very near future.