Transcript

From the Ground to the Table: Community Supported Agriculture

From the Ground to the Table Community Supported Agriculture "Community Supported Agriculture (CSA) consists of a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community's farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production." - United States Dept. of Agriculture CSA Timeline Early 1960s: CSA as we know it began in Germany, Switzerland, and Japan as a response to food safety and the urbanization of agricultural land 1984: Jan Vander Tuin brought the concept of CSA to North America from Europe 1991: The first CSA started in New York City when Roxbury Farm distributed shares out of a stand at the Union Square Greenmarket. Today: The CSA concept has spread across the country, with more than 12,500 community supported farms. How CSA works A farmer offers a certain number of "shares" to the public. The share consists of a box of vegetables or other farm products. Consumers can purchase a share and in return receive a box of seasonal produce each week throughout the season. CSA Benefits IttY Consumer Ultra-fresh vegetables Produce doesn't travel far so it can be harvested close to peak ripeness. Exposure to new vegetables You get a wide assortment of fruits and vegetables as well as variety within a crop. Cost savings Share costs vary based on the local producer. Understand the growing process Visit the farm to see how food is grown. Farm, Community, and Economy Farmers receive payment early in the season Helps the farm's cash flow. Farmers can market food early in the year Before 16-hour days in the field begin. Farmers connect with the community Money stays in the community Supports local business and economy. Farmers can develop a relationship with consumers. Environment Reduced carbon footprint Short shipping distance. Many CSA farms are organic and avoid the use of pesticides and fertilizers. How to pick a CSA Things to consider when choosing a CSA Are the pick-up options convenient? How much are you willing to pay and what are the payment options? What is the share size? How long does the season last? What kind of produce are you looking for? Do you want organic produce? Do you want non-GMO produce? Make the Most of Your CSA Tips Make a weekly plan - Most CSAS send out an email with the week's produce. - Think about how to use each ingredient. - Use tender greens, ripe fruits, and vegetables first. - Roots, bulbs, and squash can be saved for later in the week. Store produce properly Most vegetables can be rinsed and stored in a dark drawer in the fridge. Wash and prep greens before putting them away. Cook lettuce if you have too much - Firm lettuce can be stir-fried, braised, grilled, or puréed. Eat what you Make fridge cooler to extend life of produce can raw Freeze excess Preserve excess produce fruit produce Unusual Produce & What to Do With it Celeriac root Celeriac Gratin Ingredients 1% Ibs. Celeria, thinly sliced 1 Tbsp. Thyme Salt and pepper To taste 1 tsp. Garlic Powder % cup Heavy 2 Tbsp. Parmesan cheese Nutmeg Pinch cream Directions U UUUU Step 2: Set 1 Tbsp. of parmesan cheese aside. Step 1: Preheat oven to 400°F. Step 3: Mix all ingredients and add to 9" baking dish. Step 4: Top with remaining parmesan and bake for 30 minutes. Chard Sautéed Swiss Chard with Garlic and Lemon Ingredients 2 Tbsp. Olive oil 4 cloves Garlic, thinly sliced 1 tsp. Crushed red pepper flakes Salt and black pepper To taste 2 large bunches Swiss chard • Ribs and stems removed and reserved • Leaves torn into 2" pieces 2 Tbsp. Lemon juice Directions Step 1: Heat oil in a skillet over medium heat. Step 2: Cook garlic, stirring occasionally, until golden brown, about 2 minutes. Step 3: Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes. Step 4: Add lemon juice and remaining chard and cook tossing often, until wilted, about 1 minute. Garlic scapes Garlic Scapes Pesto Ingredients 1 cup Garlic 10 leaves Basil % cup Almonds % cup Parmesan cheese scapes, cut into pieces Salt and white pepper To taste % cup Olive oil Directions Step 1: Combine basil, garlic scapes, and almonds in a food processor; pulse until everything is in small chunks. Step 2: Add parmesan cheese, salt, and white pepper; pulse briefly. Step 3: Turn the food processor on and slowly add olive oil until it reaches desired consistency Radishes Cinnamon Sugar Radish Chips Ingredients 10-15 Radishes, sliced " thick 1-2 Tbsp. Cinnamon sugar mixture 1 Tbsp. Olive oil % Tbsp. Honey Directions U UUUU Step 1: Preheat oven to 350°F. Step 2: Microwave sliced radishes for 30 seconds to soften. Drain liquid and add them to a larger bowl. Step 3: Add the olive oil, honey, and cinnamon sugar. Mix to coat all of the radishes. Step 4: Spread on a baking sheet lined with parchment paper. Step 5: Bake for 15 minutes at 350°F. Step 6: Flip radishes over and reduce oven to 225°F. Bake for another 20 minutes. Rutabaga Rutabaga Gravy Ingredients 3 medium Rutabagas, peeled 4 cubes Ice 4 cloves One 540ml can Garlic, peeled Chickpeas, drained and rinsed 2 Tbsp. Tahini % tsp. Salt 2 Tbsp. Extra virgin olive Directions Step 1: Preheat oven to 400°F. Step 2: Place foil on baking tray. Step 3: Place sliced rutabaga and 3 cloves of garlic on tray; drizzle with a teaspoon of olive oil. Step 4: Wrap up the root and garlic in foil and seal. Step 5: Roast for 45 minutes, or until soft. Step 6: Blend chickpeas, roasted rutabaga, and garlic in a food processor until smooth Step 7: With the processor running, drop in the ice cubes and puree until creamy. Step 8: Add remaining ingredients to food processor; puree until smooth. Sunchokes (Jerusalem artichokes) Sunchoke Quick Bread Ingredients 2 cups Spelt or whole wheat flour 1 tsp. Baking soda 1 tsp. Baking powder 2 medium, Sunchokes finely chopped into small pieces 1 Carrot, grated 2 Potatoes, grated 1 stalk Celery, finely sliced % tsp. Salt % cup Milk (dairy or non) %-1 cup Water Herbs: Pick your favorites (chives, basil, coriander, thyme, sage, dillI) 2 Tbsp. Maple syrup Directions Step 2: Place ingredients in a bowl. Step 1: Preheat oven to 350°F. Step 3: Add enough water to moisten the entire mixture. Step 4: Pour onto a greased baking pan or bread pan, and bake for 30 to 35 minutes. Step 5: Remove from oven, and place on rack to cool. By choosing to participate in a CSA you're not only giving your family the freshest, healthiest produce, you're also helping the community, environment, and local farmers. justtood.org dothemovement.com bonappetit.com urbanharveot.ca coacoaliton.org buylocattood org oravingootalunatio.com localharvect.org homegrown.org localtchener ca inhabitat.com pinchotyum.com pimplebites.net igrow.org beriouseats.com greatist.com robbwolf.com nutmegmanny.com urbanecologycenter.org Brought to you by: In Partnership with: PartSelect GHERGICH&Co.

From the Ground to the Table: Community Supported Agriculture

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There are many benefits of Community Supported Agriculture that affect the consumer, farm, economy and environment. Learn how CSA works, it's benefits and the produce, including recipes and instructio...

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