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Tag Archives: value of CSA

Underachievers

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That would be us. In the energy world. At least according to our latest and not so greatest report from our “Smart” meter. I have a hate-hate relationship with that meter. It only gives us bad news. Like this.

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Basically telling me to stop making home cooked meals for us.

My peak load on electricity. Dinner time. I suppose to become an overachiever we need to hop in the car nightly and head out 20-30 miles round trip to buy a dinner at a chain restaurant that would feed a family of six in a developing country.

In other words, we don’t do as well in energy consumption as 70 of our closest “neighbors”. We ranked 71st in the latest mailing, out of 100 people around us. It does NOT include any of the local McMansions. Since they heat with natural gas, they aren’t compared to us. Only the older homes that are cursed with heat pumps.

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We have two of the beasts. They work well, since we can tailor the output for bedrooms versus first floor, but still they consume beaucoup energy. Particularly when you are retired and home all day. Yes, we could crank that temp high and swelter in the house, since we no longer head off to government jobs in ice boxes that are set low to keep the computers cool.

All of those energy saving suggestions are tailored to those who leave their homes every day to go to work. Not to those of us who are here when the temps hit the high nineties.

But really. How is it more energy “efficient” to not use our stove or oven. Or to get rid of the chest freezer with all our home processed fruit and vegetables in it. Should we be buying all those quick fix meals that can be nuked or heated quickly? What about all the energy waste in the packaging and the transport?

None of that is counted for those of us who cook from scratch nightly. Who don’t do the carry out or fast food or restaurant hopping that keeps our kitchens clean and spotless. That minimizes those loads in the dishwasher. That lowers that “bump” from 5-7 pm in our energy curve.

Really. I want to believe that buying local food and making it myself is better for us. But is it? How much do we really save? Honestly, I think we are doing a better job in many ways, but it certainly isn’t reflected in the reports we get monthly.

How do we measure what our real carbon footprint is? I can’t easily answer that, but it is a good question.

Something to ponder on a Monday night.

Coop Benefits

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Strawberries. Many, many strawberries.

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I think almost everyone got strawberries today at our Cooperative CSA pick up. The benefits of a good season. When we get much more than expected due to a good yield.

We got an email last week. It said “Surprise!” Fruit shares were starting a week early. Without any cost. Two pints of organic strawberries for all our fruit share members. That’s a lot of us in Columbia. I think we have 40 fruit shares at our pick up site.

Plus, the small, medium and large vegetable shares had strawberries tucked in our boxes, too. All told, I went home with 48 ounces of berries. Sweet. Juicy. Ready for desserts or baking or maybe margaritas.

The large share had ten more items this week. Huge amounts.

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There were white kohlrabi. Red and white scallions. Green garlic. Another POUND of spring mix. Red leaf lettuce. Green butterhead lettuce. Rhubarb. Galantina chicory. Baby crinkled cress.

Still that heavy greens season. Can’t wait for the transition to summer vegetables but we are enjoying the salad mixes.

I also picked up my weekly meat share.

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I should have done a happy dance for that bone in ham steak. We got one last winter. The best ham steak we have ever eaten. We also got my favorite chicken, the boneless thighs. And, bacon. The bacon is different. I bake it, and use it for greens and frittatas. Flavorful, but definitely fatty.

Biweekly cheese share this week too. A full basket to bring home.

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My fave. The Millich Kivvel.

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So creamy. Yet pretty assertive, if you eat the rind, like my other half does.

Lancaster Farm Fresh keeps getting better and better. A really good value. Very fresh food, that lasts for weeks in the fridge. And surprises. Like those strawberries.

Fifty Shades of Greens

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Springtime. The drowning in the greens. Not a bad thing. One of those pleasures that we anticipate in the dead of winter.

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Today’s CSA pickup yielded lots of greens. Lettuces. Spinach. Kale and more.

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A large share. Formerly known as a full share. I forgot how large they can be. Still, as people who put many vegetables on our lunch and dinner plates, this is a good haul.

I have to comment about those squash.

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Zucchini and yellow squash are NOT in season in Lancaster County. It seems our CSA has decided that the consumer who wants more produce earlier than normal in the midAtlantic will be driving their selections.

We seem to have expanded into a few more Southern states. The purists may not be happy, but we are getting incredibly fresh organic food at less than retail cost, so I can forgive them for using other farms. Last year, we had a delayed opening because the crops were far behind here. The extreme cold winter hurt them.

This year, they opted to bring in vegetables from further south. That allowed them to open on time. We know this was another brutal winter. When it comes to decisions. Do they branch out and keep customers, or remain pure to the “local” tag and lose customers due to decreased yields and subpar product. I can understand them.

I have to admit. Those squash? Awesome.

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Two ended up in tonight’s dinner. A simple gratin. Squash. Hummingbird Farm tomatoes. Mozzarella from last week’s basket. Olive oil. Herbs de Provence. Baked at 350 degrees until browned.

Tonight’s dinner.

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Not bad for a Tuesday.

As for those other greens. They will be enjoyed.

And that rhubarb. Begging to become a crisp tomorrow.

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One Size Does Not Fit All

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When it comes to food choices, we have so many options in this area that it is sometimes overwhelming. Literally. CSAs. Farmer’s Markets. Organic food stores. Specialty stores. Fresh from the farm at farm stands.

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What is the best value? It has taken me years to figure out what works for me. It may not work for you. I do find it a great deal that we have moved the CSA market into one with maximum flexibility.

Community Supported Agriculture used to be “one farm” for the most part. If the farm did well, you ate well. If the season was awful, you didn’t get much. Then, they started banding together to make cooperative ventures. Buying fruit from orchards, or bread from local bakers, or cheeses and dairy.

Enter the flexibility of sizes. Small, medium, large. Half or whole shares.

Since our entrance to buying from CSAs, we have watched them adapt. Now, it is simpler to choose, but harder to manage (trust me, I think our site host is a saint to put up with all the headaches associated with dozens of options).

Enter also really innovative ideas like Friends and Farms. Where you can miss a week. Or change options at a moment’s notice.

Add our multiple farmer’s markets, like the return of Glenwood for us in west county. Where we can round out our shopping and avoid those long lines at the local Giant Food.

After four years of experimenting, I think I found my perfect match. Rotating the choices from Friends and Farms year round. Hitting farm stands like Breezy Willow in the winter. Jenny’s in the summer.

And my anchor. Lancaster Farm Fresh Cooperative. We held our breath to see if we met our minimum to keep our site going. We did that and more. Forty one shares. Mini custom. Small. Medium. Large. Fruit. Meat. Chicken. Cheese. Flowers. Herbs. They have made it a smorgasbord of options.

Our first pick up was last Tuesday.

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A large share. Most of which has already been consumed, or is planned for the next two days. Asparagus. Grilled. Spinach and chard. Frittata. Beets. Roasted. Onions. Grilled. The Jerusalem artichokes will be roasted tomorrow.

This year I tried a meat share. The heritage pork chops were awesome.

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As for cheese. They continue to make me happy. We like to have a smaller dinner, with some wine. I cut off a few slices of complimenting cheese to savor. Instead of dessert.

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That mozzarella. Perfect shaved over my Friends and Farms tomatoes from Hummingbird Farms.

This local source for tomatoes that taste like tomatoes, before the garden kicks in, is a welcome treat from Friends and Farms. This was my last “small” basket. We are moving to Protein and Dairy. Between the CSA and the garden, I will have enough produce.

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I will miss that great bread but the local farmer’s markets will fill that void.

All in all. I found my combination that works. If you live here, with seven farmer’s markets, a dozen farm stands, almost a dozen CSAs, and Friends and Farms, you certainly can eat well on fresher than store bought food.

Parsnip-ity

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As in parsnip overload. By my choosing.

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Today was my last week of the winter CSA. Three weeks until the spring/summer season begins. I decided to load up on parsnips from the swap box. Good thing our site host is a friend and lets me swap more than one item if I give her some stuff she likes. I swapped kale and cabbage today to get a triple share of parsnips. They keep well. I like them. I even have made colcannon with them.

These are destined to become roasted veggies. Colcannon. And, I am thinking parsnip and sweet potato fries. I have quite a bit of both left.

Enough to take samples to Greenfest this Saturday. Our site host and I are staffing a table to promote our CSA. We need to guarantee our pick up site by recruiting a few more members.

Our Lancaster Farm Fresh Cooperative CSA is one that provides us with so many great vegetables. Fruit. Meat. Cheese. Eggs. Bread. Herbs. Milk. Tofu. The list seems to be endless. They have grown by leaps and bounds. Now delivering to six states and the District.

The rest of this week’s final basket.

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Spinach. Chard. Mushrooms. Aeroponic butterhead lettuce.

Add ons.

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The pantry item was mint tea. The cheese was a raw milk farmer’s cheese. The meat share was 1 1/2 pounds of boneless skinless chicken breast.

In three weeks, we will begin the next season. Six months of food. I ordered a full vegetable share. Bread. Cheese. Fruit. Meat.

All I need with the exception of staples to keep us supplied with fresh organic non-GMO food.

Now, off to find new recipes for those sweet parsnips.

See you Saturday at Howard County Community College. Look for the Lancaster Farm Fresh table and stop to say HI to us.

‘Tis The Season

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It must be spring. The Woodstock Snowball Stand is open.

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They opened yesterday. Today, I almost stopped just to see if they had hot cider as the weather isn’t cooperating for a need to have an icy cup of goodness. I saw later on the Facebook feed that they were offering 40% off since it was snowing at the snowball stand. OK, so there were flurries.

They always seem to open when we are doing spring grounds clean up. Today, our two day massive clean up and mulch fest happens in our yard. Today clean up. Tomorrow mulch. If only the guys weren’t out there in three or four layers dealing with the wind and the cold.

Today I finally got motivated, after our community garden kick off meeting, to do some indoor seed starting. With the cold this winter, the garage wasn’t warm enough to sustain growth so I am starting now.

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Recycling egg cartons to start leeks, romas and Thelma Sanders squash. Putting some cilantro in the pots to transfer to the deck planters in a few weeks. If we can ever have a week that stays warm enough. I will cross my fingers and get the arugula under row cover out at my community plot right after Easter weekend.

Arugula is one of my absolute favorite greens. Spicy, peppery, full of flavor. Last week, three of my local sources provided me with a vision of warmer times to come.

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The baby arugula came in my weekly Lancaster Farm Fresh basket this week. It took the place of basil in my close-to-Caprese salad. The Hummingbird Farms hydroponic tomatoes were in my Friends and Farms basket. The mozzarella. Picked up at my last visit to Breezy Willow farm store on a Saturday morning when they are open.

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These tomatoes actually have taste. Not like my summer tomatoes, but much better than those weird cardboard tasting things in the stores. I used a drizzle of Secolari Olive Oil and some Wegmans balsamic. Salt and pepper to finish.

Makes me want to go out and plant something.

Catching Up

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One of the things I put together ever since I started my blog was my weekly catalogue of What is in the CSA basket. Somehow I have been shirking my “duty” the past two weeks. Maybe it’s that time of year when we get so tired of winter, and those boring stretches of root vegetables, stews, soups and crock pot meals.

We yearn for the weather to stay nice enough to grill, for a change. For many winters we did manage to grill a few times, but the brutal cold, and the snow covering our grill for weeks, made that impossible. Until, hopefully, this week, when we want to do something, ANYTHING, out there. I have a couple of petit filets I would love to make one evening, or my favorite, kofta.

Yesterday we cleaned the grill, since the snow has finally melted all around it. Thankfully, no little critters took up residence in it this winter. Last winter a chipmunk decided the side burner was a perfect spot to store everything they could carry up there.

As for what has been coming from the CSA for two weeks, here it is.

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The highlights from Lancaster Farm Fresh were the pantry item, maple sugar and the new goat cheese. We also got some kielbasa sausages in our omnivore add on. The vegetables. Standard except for the green beans. They were a treat. I swapped radishes to get double the carrots. There has been cole slaw made more than once the past two weeks. I made root vegetables again, to take to a Slow Food dinner this week. They must have gone over well, as there was almost nothing left. I still have a bag with the collards in it. They have to get cooked soon.

A few days ago, the latest basket.

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I am calling this the year of the celery root. Never had it before a CSA share delivered it. Now, we get it two or three times a month, it seems. Yes, there are two of them. I swapped the rutabagas for the second one. I like the celery root in that roasted honey glazed medley. This week we got honey. We got chicken. We got a new cheese. Pecora. Smoky and tangy. Good with a glass of red wine.

As for the rest. Beets in a salad. Chard as a side dish last night. The shiitake mushrooms, with the other ones from Friends and Farms a week ago, became a very lovely mushroom soup for dinner.

Speaking of Friends and Farms, they were invited to present to the Slow Food Dinner group. They brought their latest basket and they talked about how they operate, and what made them the company they are today.

The basket from the 4th of March looked like this.

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The best part of this basket. The rainbow trout.

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Simply cooked. We enjoyed that dinner, for sure. The Individual Quick Frozen corn is also very good. Makes us yearn for summer.

The rib eyes would have been great to grill, but not to be, due to the weather.

As for Wednesday, the basket that I picked up hours before the slow food dinner.

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Yes, there’s chard in there. Yes, there’s a chicken. And kielbasa. And sauerkraut. And carrots. Notice those similarities.

YES, I am officially tired of winter vegetables. I want to plant that garden, and go to farmer’s markets for fresh greens.

We still are eating well, even if it is getting a bit boring these days.

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