In an age where large scale industrial farming operations dominate our food system, a counterrevolution focused on local and sustainable agriculture is growing. Data collected in 2007 by the U.S. Department of Agriculture indicates that 12,549 farms in the United States reported marketing products through a community supported agriculture (CSA) arrangement. One of the primary ways this counterrevolution is manifesting itself is through Community Supported Agriculture (CSA) programs. CSAs are operations in which consumers pay a fixed fee at the beginning of a growing season in exchange for local, often organic, produce (and sometimes meat and dairy products as well). While reports about global warming and climate change, and the U.S’s astronomical ecological footprint (calculate your own) can make the problems we face today seem overwhelming, CSAs provide an opportunity to be part of the solution, to help make one’s lifestyle more sustainable, more healthy, and frankly, more fun.
As a CSA member, I receive eight local, seasonal, types of produce every week (though some CSAs also sell partial shares at farmers’ markets, where members can pick a given number of items from those available each week). Each week, I am surprised by at least one vegetable I’ve never heard of (e.g. garlic tail). The challenge, as in the Food Network show, Chopped, is to conjure something delicious out of this basket of unknowns. Thanks to some tips from experienced locavores, I’ve enjoyed a decent amount of success (as measured by the approval of my family, as strict a panel of judges as any on the show). Read More >