Gingersnap
02-17-2009, 05:08 PM
This sounds like a very good idea in these times of Obama Destroying America .
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Join,set up or lobby for a local CSA (Community Supported Agriculture) program in your bailywich !
"Support your local farmer or become your own local farmer and deliver your products to your negihbors in an local co-op ."
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Both happened to me the year I joined a CSA (Community Supported Agriculture) program, in which farmers provide a weekly box of whatever's been harvested from their fields. The mysterious bundles packed along with my expected tomatoes and peaches included the likes of sorrel, whose piercingly sour, lemony taste immediately become a bracing addiction. A new world of tender young beets also opened up, with golden and candy-striped varieties coloring my plate, and topped by greens so fresh they could be cooked as a vegetable in their own right. The CSA taught me to appreciate fava beans (beyond "The Silence of the Lambs") and to admire the mild flavor of garlic scapes, the curly shoots that grow from hardneck garlic. (Visit a farmers market this week to nab the last of the current crop, and add them to any stir-fry.)
But it doesn't require a CSA to throw yourself into the new ingredients fray. It's as elemental as picking up a strange item at a well-stocked supermarket or farmers market and asking, "What do I do with this?" Most growers have answers.
"We feel like it's part of our job, not just to grow (produce) but also to re-educate folks about vegetables that are new to them, and to help people have fun and experiment in the kitchen," said Kia Kozun of Sequim-based Nash's Organic Produce, which hands out recipe cards along with vegetables as common as cauliflower, and provides weekly tips for using, storing and cooking whatever is new.
Reading through cookbooks -- and gardening -- are other paths to inspiration. I purchased a perennial shiso plant from the Willie Greens market stand after seeing the leafy herb in one too many Donna Hay cookbooks. Lovage, with its deep, leafy, celerylike taste, went into my planting box after Herbfarm veteran Jerry Traunfeld wrote enticing recipes calling its flavor irreplaceable. Planting extra rows of peas yielded tender young vines for tasty sautés. (Many Hmong farmers bring pea vines to the farmers markets throughout July, noted Judy Bennett of Rockridge Farms.)
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Welcome to hard times thanks to the progressives and never forget who put us in this perdicament !
http://seattlepi.nwsource.com/food/3...rmfresh09.html
This Moo's post. It got attached to my sauce thread but it deserves it's own thread.
snip
Join,set up or lobby for a local CSA (Community Supported Agriculture) program in your bailywich !
"Support your local farmer or become your own local farmer and deliver your products to your negihbors in an local co-op ."
snip
Both happened to me the year I joined a CSA (Community Supported Agriculture) program, in which farmers provide a weekly box of whatever's been harvested from their fields. The mysterious bundles packed along with my expected tomatoes and peaches included the likes of sorrel, whose piercingly sour, lemony taste immediately become a bracing addiction. A new world of tender young beets also opened up, with golden and candy-striped varieties coloring my plate, and topped by greens so fresh they could be cooked as a vegetable in their own right. The CSA taught me to appreciate fava beans (beyond "The Silence of the Lambs") and to admire the mild flavor of garlic scapes, the curly shoots that grow from hardneck garlic. (Visit a farmers market this week to nab the last of the current crop, and add them to any stir-fry.)
But it doesn't require a CSA to throw yourself into the new ingredients fray. It's as elemental as picking up a strange item at a well-stocked supermarket or farmers market and asking, "What do I do with this?" Most growers have answers.
"We feel like it's part of our job, not just to grow (produce) but also to re-educate folks about vegetables that are new to them, and to help people have fun and experiment in the kitchen," said Kia Kozun of Sequim-based Nash's Organic Produce, which hands out recipe cards along with vegetables as common as cauliflower, and provides weekly tips for using, storing and cooking whatever is new.
Reading through cookbooks -- and gardening -- are other paths to inspiration. I purchased a perennial shiso plant from the Willie Greens market stand after seeing the leafy herb in one too many Donna Hay cookbooks. Lovage, with its deep, leafy, celerylike taste, went into my planting box after Herbfarm veteran Jerry Traunfeld wrote enticing recipes calling its flavor irreplaceable. Planting extra rows of peas yielded tender young vines for tasty sautés. (Many Hmong farmers bring pea vines to the farmers markets throughout July, noted Judy Bennett of Rockridge Farms.)
snip
Welcome to hard times thanks to the progressives and never forget who put us in this perdicament !
http://seattlepi.nwsource.com/food/3...rmfresh09.html
This Moo's post. It got attached to my sauce thread but it deserves it's own thread.