Photograph from justinhenry on Flickr Has your CSA membership compromised your ridiculously wild social life? Do you find yourself staying indoors to make use of the okra piling up? Cathy Erway of Not Eating Out in New York can relate, but she's come up with some tips: Beets last a really long time. Kohlrabi is not going to turn in a week, either. If you find that you simply have too much stuff to eat in a week (as I do often), go for the most delicate leafy greens first. Save the big heads of cabbage, potatoes, green beans and carrots for another week, and don’t worry about them. She recommends eating the produce raw (pots and pans can...
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Photograph from thebittenword.com on Flickr A Slate reader asks the Green Lantern, "If I can't eat my share, is a CSA still an environmentally sound choice?" This spring I considered joining a local CSA. I like knowing exactly where my food comes from and the direct connection to a farm, and the weekly or biweekly pick-up meant I'd be eating plenty of fruits and veggies, at least in theory. In practice, I find it can be challenging to cook with unfamiliar ingredients or even familiar ones that I'm tired of. I ultimately decided that shopping at the local farmers' market would be a better choice for me—I could support local farms, and buy only what I needed and wanted. If...
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Pigs from Clark Summit Farm. You may know about community-supported agriculture (CSA) dedicated to providing locally grown produce, but how about locally raised meat? San Francisco Chronicle reports on the meat CSAs of the Bay Area that provide households with "monthly boxes of steaks, stew meat, pork loins, lamb chops, whole chickens and sometimes goat, all raised by Northern California farmers and ranchers, mainly on grass." If you're interested in joining a meat CSA, you can sign up through these websites: Bay Area Meat CSA Sonoma County Meat Buying Club Marin Sun Farms Clark Summit Farm...
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