Our CSA has started again! We’ve been getting fabulous produce for just over a month now. This week (above) we got Beefstake Tomatoes, Cherry Tomatoes, Raspberries, Corn, 6 Baby Romaine Heads, Flat Leaf Parsley, Giant New Potatoes, Green Bell Peppers, Salad Cucumbers, Green Beans, and Sweet Onions.

We get ours from from www.groundworkorganics.com/, but there are tons of local farms across the world that do CSA boxes. It’s probably too late to get one this year as most farms fill up fast, but don’t forget to jump on the bandwagon for next year. It is worth it.

The produce is to-die-for. It has been hard to get through it all without wasting any of it. We are doing a much better job this year. Parsley and Cilantro are hard to go through, since we get such an abundance.

My favorite thing about CSA and the Slow Food movement is that the flavors of food come alive. Tomatoes are NOT a year round product. By not eating cardboard tomatoes in the winter, and waiting until they are ripe and real … Tomatoes now taste like freaking TOMATOES and they are absolutely fabulous! And this week we have CORN too! I can’t wait to eat it.

All the great food makes up for the horrible summer heat. Cheers.

CSA from Groundwork Organics Farm
www.groundworkorganics.com/
We got so much food this year!

Community-supported agriculture (CSA) is a relatively new socio-economic model of farming and food distribution. A 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. CSA’s focus is usually on a system of weekly delivery or pick-up of vegetables and fruit, sometimes dairy products and meat. The term CSA is mostly used in the USA, but a variety of similar production and economic sub-systems are in use worldwide. wiki

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Week 3, 20, 23, 25 were either picked up by a family member, or donated to food-for-lane-county. Week 28 was picked up as our final box, but unfortunately I didn’t get a photo before it was unpacked and divided up.

2008 CSA is over! Whatever shall we do! I can’t wait for Spring 2009!

Thank you so much Gabe & Sophie!

Click on the thumbnail for a fullsize photo and list of items received. Or see them all a bit larger here.

                      

Off Season

Spring Pasta! Sometime I just have a craving. I know it’s not Spring, and I really do try and be the best locavore I can be. However – when I have an intense urge for VEGETABLES and not sweets I must give in! As you can tell I’ve done a lot of baking lately. Cookies galore. Green Beans have been on my mind for weeks. I feel so much better now.

Pasta Primavera is pretty versatile – whatever you have on hand, whatever you want. Mix and match. More ideas and options at the bottom.

Red Bell Pepper
Green Beans
Red Onion
Brussels Sprouts
Corn

Bacon (cooked)
*optional

Balsamic Vinegar
Olive Oil
Salt
Black Pepper

Spaghetti (or any other pasta)

If you haven’t already, cook your bacon. You may use any method of cooking bacon that you see fit. I find that baking is the easiest way. Place the bacon in a single layer on an oven safe rack on a baking sheet. Make sure that it has a lip to catch the fat that drips off. Place the bacon in a cold oven, THEN preheat to 425°F. Once preheated check every 5 minutes until done. Depending on style, thickness, and desired texture the time varies. For this recipe you don’t want the bacon too well done or crispy as you will be cooking in further. Burnt bacon is not good bacon.

You can prep your vegetables while the bacon is baking. Clean and trim the beans, core and slice the pepper and onions. They should all be roughly the same size. Half your brussels sprouts. [we used frozen, so we nuked them for a few minutes to defrost] Gather your corn and other ingredients.

Place all your vegetables on another lipped baking sheet. Drizzle with the olive oil. Enough to coat, be careful not to pour an excess. Splash on the balsamic vinegar, a good pinch of salt, and freshly cracked pepper. Toss to distribute. Spread out in an even layer.

Place in a 350°F oven on the middle rack. (The temperature is not critical. You can put these in the oven right after the bacon comes out and reduce the heat.) Stir occasionally. [now would be the perfect time to start your water for the pasta -- remember if you are making a larger amount it might be a good idea to start your water sooner.] Bake your vegetables for about 15-20 minutes until cooked through and tender. Raise the temperature to 400°-425°F. At this point you are not going to want to leave the kitchen. Crumble your cooked bacon and toss with the vegetables. This will add needed fat, salt, and flavor. Bake for another 5-10 minutes. [toss your pasta in the water - cook al dente, strain, and toss with a hint of olive oil to keep from getting sticky]

To impart the most flavor you are looking for caramelized, browned, veggies. The natural sugars concentrate and create bright flavorful food. Just before they look done – switch your oven over to Broil and raise the tray to the top rack. Keeping a VERY CLOSE EYE on it and tossing it often wait for caramelization to complete. Don’t let it blacken or burn. Keep tossing and pull it out when ready. It will probably only be under the broiler for 5 minutes at most. Remember all these times are relative to the size and amount and type of vegetables you have.

Plate your pasta, top with your yummy veggies, and serve. Heaven on a plate.

Most vegetables would work for this recipe. Possible additions –

Broccoli
Carrots
Peas
Tomatoes
Zucchini
Yellow Squash

Or any other crisp spring vegetable.

Experiment with spices and herbs for even more flavor. Such thinks as garlic, Parmesan cheese, herbes de Provence, Cayenne pepper, or anything you can think of. You can also toss in some poached chicken, or shrimp. It’s a versatile dish. Pasta Primavera means “Spring Pasta.” You don’t have to roast the veggies, you could do a cold version, or any number of things.

Let me know what you come up with – I would love to hear what you’ve done! //cheers//