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Eating From Your Own Farm
 You may not think you have your own farm, but if you join a Community Supported Agriculture (CSA) program, you will (well, sort of).
Here's how CSAs work: A farmer sells "shares" in his harvest before the growing season starts. Customers pay for their share upfront, then receive a box of fresh, seasonal produce each week as long as the harvest lasts. In addition to a wide variety of vegetables, the harvest may also include fruit, flowers, eggs, or dairy products.
Why bother?
Local, seasonal produce is often more nutritious than supermarket food that's been shipped across country or half-way around the world. The longer fruits and vegetables sit around after harvest, the more vitamins and nutrients they lose. Fresh is usually best.
CSAs help build a sense of community. You'll get to know your farmer and often can volunteer on the farm to help pick and sort produce.
CSAs bolster your local economy. Rather than send your food dollars out-of-state or out of the country, you spend them on businesses that can enrich your community.
Are all CSAs organic?
While many CSAs are USDA certified organic, not all farmers can afford the complicated and expensive certification process. Make sure you ask what chemicals, if any, are used on the CSA before you join.
Check out more tips for local eating here, and visit localharvest.org to find the CSA program nearest you. |
Can It!
How to get started: The government-funded National Center for Home Food Preservation offers thorough information on canning, freezing, drying, and preserving food at home.Canningacrossamerica.com features links to many canning-related blogs and books.
Don't forget about safety! Improperly canned food can become contaminated with botulism (Clostridium botulinum), a potentially fatal microorganism. Follow canning directions closely, discard any jars with bulging lids or seeping around the seal, and consume within one year of canning. Be sure to use glass jars, not plastic, which can leach harmful chemicals into your food. |
Recipe: Warm Sweet Potato-Cranberry Salad adapted from Caroline Yoder of thebroccolihut.com
 This comforting, seasonal dish features two crops that are at their peak in winter: sweet potatoes and cranberries. Make it as a quick but delicious side serving, or embellish it slightly to turn it into a meal all on its own.
Ingredients:
1 small shallot, thinly sliced
2 medium sweet potatoes, cut into bite-sized pieces
4 tsp wine vinegar (I used red, but white would work, too)
2 tbsp whole grain mustard (this adds surprisingly tangy flavor)
salt and pepper, to taste
1 cup fresh cranberries
2-4 tsp agave nectar
1/4 cup walnuts
Directions:
1. Over medium heat, saute shallot in a medium pan (If using cast-iron, coat the bottom with 1 tbsp olive oil) until translucent. Add sweet potato and cover to steam. (You may need to add a half-cup of water to keep the potato from sticking to the bottom of the pan.)
2. Meanwhile, place cranberries in small bowl and mix with agave nectar. Let site for a couple of minutes until soft.
3. Once the sweet potato is fork-tender (about 5 minutes), add wine vinegar, whole grain mustard, salt and pepper. Stir to combine, and cook another 1-2 minutes.
4. Turn off the heat, remove to serving platter and sprinkle with cranberries. Top with walnuts and serve.
Serves 2.
Note: Sweetened dried cranberries can be substituted for the fresh cranberries softened in the agave nectar. To make a full meal out of this dish, Caroline Yoder adds green beans and white navy beans along with 2 tsp of poultry seasoning. Serve with a salad of leafy organic greens simply dressed with oil and vinegar, and whole grain bread.You can find more terrific seasonal vegetarian recipes here. | |
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Canning food is making a comeback. Also called "putting food by," it's a budget-friendly, eco-conscious way to make the bounty of harvest season last all year. 
