Community Supported Agriculture: Growing communities and relationships along with fresh produce

By Tina Gallagher

Are you interested in putting fresh, seasonal produce on your table but don’t have time to tend a garden? Why not look into Community Supported Agriculture (CSA)? Over the past twenty years, CSA has become a popular way for consumers to buy local, seasonal food directly from the farm.

How does CSA work?

A farmer determines an annual budget for his farm’s production costs. He then offers a number of “shares” to the public. The budget is divided by the number sold, determining the cost for each share. In exchange, members receive a weekly share of fresh produce. One share usually provides the weekly vegetable needs for a family of four, but often half shares are available. The price varies depending on the costs of operation, months of distribution, and variety of produce offered. Flowers, fruit, meat, honey, eggs, and dairy products are also available through some CSAs.

This relationship is mutually beneficial, offering several advantages to both the farmer and consumer.

Advantages for Farmers:
•    They can market their products earlier in the year, before their long days in the field begin
•    They receive payment early in the season, helping with cash flow
•    They are guaranteed a buyer for their crops, allowing them to concentrate more on farming than on marketing

Advantages for Consumers:
•    They’re assured fresh produce at wholesale prices
•    They enjoy fresh food, with more flavor and vitamin benefits
•    They are exposed to new varieties of vegetables
•    You’ll get to know the people who put food on your table
•    Often the farms allow them to visit at least once per season
•    Since the vegetables are fresher and taste better, kids are more likely to eat them
•    Kids will also be more interested in trying vegetables that came from “their farm”

CSAs also strengthens local economies by keeping food dollars in the community.

Does fresh really matter?

The benefits to the farmer may be more obvious than those to consumers. But purchasing local, fresh, seasonal food is most definitely beneficial to the consumer. Why? Because the food not only tastes better, it also contains more vitamins and minerals than out of season food. So your efforts to eat “5-a-day” are worth much more.

“Food has almost magical properties if it is right out of the ground or fresh from the farm,” says Chef Kate Gabriele, host of Cooking with Kate and chef at the Rustic Kitchen & Bar at the Mohegan Sun at Pocono Downs. “It is as close to perfect as you can get. It hasn’t been processed or frozen and is 100% natural, better for your health, and much, much better tasting. Imagine fresh basil, tomatoes, and garlic fresh from the farm…truly a gift from heaven.”

Indisputably, food left to ripen on the plant contains more nutrients and vitamins than food harvested early and ripened artificially. Most fruit and vegetables start to lose their flavor and nutritional value as soon as they’re picked.

According to Chef Kate, “When you start out with the best and freshest ingredients you can find, your meals almost cook themselves. Fresh and in season ingredients not only enhance the beauty and taste of the meal you are cooking, they also get your creative side going. And that’s a lot of fun when you’re cooking.”

Why buy local?

Taste and nutrition
Food grown locally tastes better. Most likely, it reaches your table within a day or two after picking, a great improvement over the week-long (or more) delay, which is the average for a lot of store bought produce. During that delay, produce not only loses taste, it also loses vitamins and minerals.

Support local farm families
With the average farmer in the United States receiving only 10 cents of every retail food dollar, it’s no wonder farmers are a vanishing breed. Local farmers who sell directly to consumers get full retail price for their food, which means more farmers can afford to keep their farms and do the work they love.

Builds local community
Buying from the local farmer re-establishes the connection between grower and consumer. In many cases, it opens access to a farm to learn about nature and agriculture. Relationships are built and the community is strengthened.

Supports a clean environment
A well-managed farm values the resources of fertile soil and clean water. Good farmers grow cover crops to prevent erosion and replace nutrients used by their crops. Cover crops also capture carbon emissions and help combat global warming.

Is CSA for you?

Deciding whether a CSA is for you requires self-reflection about your habits and needs. Here are a few questions to help you decide:
•    Do I like to cook?
•    Does my schedule allow me to make homemade meals most evenings?
•    Do I like vegetables?
•    Will it be fun to work with vegetables that are new to me?
•    What will I do with produce I don’t use?

You’ll also want to research seasonal eating. It may take a while to get used to working with what’s in season as opposed to the vast selection at the grocery store. Many farms provide a list of what to expect and when. If they don’t, just ask.

Research new recipes so you’re not boring your family making the same things repeatedly. If you need some help, check out Chef Kate’s ideas at 105theriver.net and click on River Recipes.

“I have a lot of great recipes to choose from,” she says. “In fact, one of my favorites fresh ingredients is Green Goddess Gazpacho. It includes fresh parsley, apples, grapes, avocados, mint…all very healthy and tasty. You can also go to kteas.biz and look under my recipe section for more.”

You must also decide how you feel about the concept of “shared risk.” You have to be willing to accept whatever the farm can produce.  For instance, if weather, insect, or other conditions produce a bad broccoli crop, yet allows the zucchini to thrive, you have to accept and accommodate uncontrollable natural forces.

How to choose a CSA

Prices, distribution styles, and products offered vary from one CSA to another, so once you make a decision to buy a share, it’s time to do some research. Here are a few questions to ask your potential CSA:

•    How long have you been farming?
•    How long have you been doing CSA?
•    Are there any items in your box grown by other farms? If so, which farms?
•    How was your last season?
•    How do you distribute?
•    You can also ask for names of members so you can ask them about their experience.

For more information on CSA, and a list of participating farms visit:
Local Harvest – localharvest.com
National Sustainable Agriculture Information Service – attra.org
Green People – greenpeople.org

Recipes courtesy of Chef Kate Gabriele, Host, Cooking with Kate and Chef, Rustic Kitchen & Bar

Green Goddess Soup

1 cup seedless grapes
2 avocados, chopped
1 bunch parsley, rinsed and stemmed
1 green pepper, seeded and chopped
1 lime, juiced and zested
2 cucumbers, peeled, seeded, and diced
3 green onions
2 cloves of garlic
Mint leaves (optional)
2-3 cups of white grape juice or vegetable stock
Salt and pepper to taste

Puree all ingredients in a food processor or with a hand blender. Chill and serve immediately.
If you like it spicy, add the following: cayenne pepper, curry powder or paste, or a jalapeño pepper.
Toppings: Crab meat, baked tortilla strips, chopped cucumbers, roasted chicken or just about anything that you like. This makes an elegant first course or you may serve this as a refreshing side to a salad for lunch. Either way it’s a winner!

Pea Mint Soup

3 Tbsp olive oil or canola oil
4 green onions, chopped
½ cup onions, diced
3 garlic cloves, minced
3 cups fresh baby peas or English peas
4 cups vegetable stock
Salt and Pepper to taste
Mint leaves, fresh – add more or less to taste

Sauté onions and garlic together in oil. Add green onions, peas and stock. Cook until you reach a boil. Reduce to a simmer for 5 more minutes. Remove from heat. Add mint leaves and puree with hand blender or food processor. Add salt and pepper to taste. This soup will keep in your refrigerator for about 4-5 days. It also freezes very well.