Have you signed up for a CSA? Not sure what that is?
I’ll start with that: Community Supported Agriculture or a CSA means signing up to support to a farm throughout a growing season. Typically, members or “share-holders” of the farm agree to pay a certain amount each week or month to the farm. In return, they receive the first and the best of the produce, usually a box each week freshly picked before the farmer will sell to other buyers such as farmers markets or restaurants. Sometimes people pick up their box at a specified meeting point, and sometimes they deliver to your house or workplace each week.
Why buy a CSA? Well, in my cooking adventures I’ve spent a lot of time with farmers, and one good reason is that you really do get the most wonderful produce, really. The difference in great vegetables, eggs, meat, etc. makes in your cooking is phenomenal, basically you instantly look like a rock star and its usually very cost effective. For the farmer, well, they’re busy farming… it’s a lot of work and if they can forgo some of the business side of things (marketing for instance) by having ready customers well that’s just a big “to do” crossed right off the list! Check out this directory of CSAs in Kansas City to find one that fits your family’s needs.
As for cooking what’s in your CSA, that’s the most fun part because for the most part, it’s all a surprise! Every week since you get what’s freshest that may be lettuce, asparagus, beans, tomatoes, peppers, whatever is doing well. That means every week you get the chance to learn about great tasty new foods!!
This really works best for those who are a little flexible with their menus and recipes but farmers usually very accommodating, if you find that you don’t know what something is or don’t like it right away ask them how THEY that particular item. Many will even give you their secret family recipes!
Keep some great seasonal references on hand. I love the cookbooks Plenty and Plenty More for seasonal vegetable recipes. Epicurious.com is a fantastic online resource and handy iPhone app of very well tested recipes for all kinds of ingredients.
Keep a few recipes on hand that can change with the season! A great vinaigrette can turn many thinly sliced vegetables into a salad, fruits of all kinds taste great in a crisp, omelets are wonderful vehicles for all kinds of herbs and vegetables, and fried rice is a great way to go. One of my favorites is to stir shredded or sliced vegetables into a risotto (a creamy italian rice dish) It’s much easier than it has a reputation to be and makes a great weeknight dinner. I’ve included a recipe for a version with zucchini below, but you could substitute asparagus, mushrooms, carrots, herbs, or whatever you’re getting in your CSA box instead! Happy cooking.
Risotto with Lemon and Zucchini
Serves 4 as an entree
- 2 Tbsp butter
- 1 onion, diced
- 1 garlic clove, minced
- ½ tsp red pepper flakes
- 1 large zucchini, grated
- 1 lemon, zested and juiced
- 1 C short grain italian rice (usually you see Arborio)
- 1/2 C white wine (or more stock)
- 1 quart of chicken or vegetable stock
- 1/2 C Parmigiano cheese grated
- 1 Tbsp fresh parsley, minced (optional)
- salt and pepper to taste
Melt 1 tablespoon of butter in a heavy pot over medium low heat. Add garlic, pepper flakes and onion and sauté until soft and translucent, about 5 minutes. Add zucchini, lemon zest, a few grinds of fresh pepper and 1/2t salt. Turn the heat up to medium and cook until the water comes out of the zucchini and evaporates again, stirring regularly.
Add another tablespoon of butter, allow it to melt. Add the rice and stir it all together allowing the rice to absorb the moisture of the butter and vegetables. Cook, stirring constantly for about a minute. Add the wine and continue stirring until absorbed, about 2 minutes. Add just enough stock to cover the rice until it is absorbed while stirring. After your first addition of stock has been absorbed add more stock also just to cover the rice stirring constantly until it is absorbed. Continue adding stock gradually in this way until you’ve added the entire amount.
When the rice is almost done (has absorbed the liquid) take the heat off the bottom of the pot and stir in the lemon juice, cheese, and parsley. Taste for seasoning and serve!
