Tuesday, March 22, 2011

CSA - More than an Acronym.

Cabbage
I love to cook, and I love to try new recipes. For me personally I have a philosophy for eating - I will always try something at least once. But once, that is kind of a cheap shot - a cop out. Let's give kale for example. You may remember me making kale chips, which didn't turn out all that great that time. It would be easy for me to wash my hands of kale. But staking my opinion after trying something just once is really not fair, because when you really think about it, how many different ways can kale be used? There is no answer because the possibilities are endless. I enjoy being open minded to food I am unfamiliar with, even sort of humbly pride myself in it. Perhaps I feel a twinge of sorrow or regret for those who snap their mouths shut so tight at the sight of unfamiliarity.

As I mentioned in this space before, my husband and I run a CSA called "Farm Fresh San Diego." We grow our own vegetables and we also source excellent fruits and veggies from local farms who we have struck up a relationship with, package them into tidy little boxes and deliver the goods to those who sign up to receive them. The term CSA is almost unheard of around our area. People give blank stares when we utter the acronym "CSA" and so we explain by saying: "You sign up with us to receive farm fresh fruits and vegetables and then we deliver them right to you!" Relief! They get it! And what's more, many can't believe such young people have such a passion for this sort of thing. I mean, who in San Diego county grows up with aspirations of farming? Yeah, that's right. We are young farmers in San Diego, and we love it.

But back to the food. My eyes are being continually opened to the wonders of fruits and vegetables. And not just that. Honey, and bread, and pasta - so many things that so many wonderful people around us make. A trip through a "super market" leaves me saddened at the lack of special local items - elephant garlic, kohlrabi, even local honey - you won't find it. All the stuff that sits there slapped with it's overpriced stickers - most of it is not from our home region, or even our home country at that.

When did we start swapping out the local for the foreign? When was it where people started to get so inconvenienced by only eating what is grown seasonally that they had to import it all? I don't know about you, but I like seeing my own area's farms flourish because of the local support they receive. When local people actually get to taste your harvest. Now that is community. Community Supported Agriculture, or simply put, that little acronym: CSA.

If you are local, and you would like to know more about what we do or even join us, hop to our website, and read about it.

Cheers to caring about your food! Hurrah for Farm Fresh San Diego!

xo

FFSDstamp

7 comments:

hannah singer said...

this is super cool! here in north dakota, we have a limited "farm fresh" season for most things. i am certainly looking forward to NICE WEATHER and delicious produce:)

love your blog! xo

Chelsea said...

This is awesome! I didn't realize you guys were doing this. I love it! :)

leya said...

wow. had no idea. very cool indeed.
if I lived in San Diego, I'd definitely sign up. :)

Chelsea said...

So exciting and makes me so happy that you guys love it so much!! And you know how much I can relate about loving all the food!

Chelsea said...

Two more things...one, my friend Brooke grows her own garden and it is huge so she is great at using them all. She has a recipe for Kale chips...I haven't tried them but they look good! http://veggieandlove.blogspot.com/search/label/kale

Also, my mom used to make garlic mashed potatoes and mix in collard greens. Even as kids we LOVED them! You could email her and ask how she makes it. I think collard greens are sort of similar to kale? Not sure though xo

bink and boo said...

You must try kale chips one more time. I have been making them like crazy for the past few weeks. When done right they are crispy like lays potato chips. Here is the recipe

pre-heat oven to 300
Toss kale (make sure it's clean and DRY)1-2 tbs of olive oil. Sprinkle with a heavy hand of garlic salt and grade parmesan cheese over top. Cook for 18-20 mins. If it's not crisp enough cook a little long. Make sure there is only a single layer of kale per cooking sheet. Please try again, they are sooo yummy.

Hey Lady! said...

That's so weird. We have local honey, But we're all about the local stuff here (apparently that is what "Keep Austin Weird" means). EVERYTHING grows in California, why would they not be selling it in your grocery stores? Seems like a waste to me. I've always missed the produce section at grocery stores there, weird to think it's not local anymore!