Tantré Farms - Local CSA

Tantré Farm's stand at the Ann Arbor Farmers' Market. In the background a couple picks up their boxed up CSA share.

I haven't talked about it much here, but I feel strongly about using "organic" foods where possible and in supporting local businesses, especially food producers and sellers. I shop at a variety of locally owned grocery stores ranging from the upscale Kerrytown Market to the local People's Food Co-op to a variety of small ethnic grocery stores.

This year, in an attempt to both reduce our food costs and increase our vegetable consumption I joined a CSA -- Tantré Farm.

"Community Supported Agriculture" (aka CSA) is a member supported farm. You pay a membership (or shareholder) fee, and in return the farm supplies you with seasonal vegetables. In some cases, members also help work the farm. Shares usually supply enough vegetables to feed at least a four person family, though many Americans discover that they can't eat all the vegetables they receive. (A humbling reminder of how few vegetables most Americans actually eat.) Even if Joe and I did eat enough vegetables, we wouldn't be able to eat a full share, so we're splitting our share with friends. I'm looking forward to the challenge of both eating more vegetables and using more seasonal foods.

We received our first share this past weekend. This early in the season, we're a bit heavy on the greens and the winter roots. I now have a fridge stuffed with spicy mixed greens, asparagus, carrots (and carrot greens), buttercrunch lettuce, parsnips, radishes and radish greens, scallions, spinach, and baby turnips and greens. I have never eaten a parsnip before in my life. Or turnips, either! This is going to be an educational summer.

To help me with all these "new" vegetables I picked up From Asparagus to Zucchini. It's a definite departure from the kinds of cookbooks I normally search out. The contents are literally organized alphabetically from Asparagus to Zucchini, making it easy to find recipes that feature specific vegetables. Each vegetable or herb gets a page with a short culinary history, plus storage and usage tips, and then a page or two (or more) or simple recipes featuring that vegetable. As I discover recipes that I really like, I will share them here.

Local Harvest can help you find a CSA in your area.

Comments

[Kate]

Mmmm--roast the parsnips. They caramelize really well. My favorite way to eat turnips is lightly pickled (think of those hot pink pickles served with your hummus at most Mid-east restaurants, also I've had some tasty Japanese style turnip pickles). If I didn't already have a vegetable garden, I'd do a CSA--I love the idea of getting a surprise every week!

[Tricia]

I belong to Tantre, too! (with a Wednesday pickup) It has been very educational experience, and horizon-expanding. With last week's share, I roasted the baby turnips, and 'glazed' the parsnips using James Peterson's method (and blogged about them!) Both were fabulous, and very simple.

Asparagus to Zucchini has a recipe for a red onions marmalade (p 107) - I made that last summer and it was really great.

[Murph]

Hooray for fellow Tantre bloggers!

Parsnips were always one of my dad's favorite veggies that I disliked 'til I was old enough. His favorite method was to slice them thinly (lengthwise) into flat strips, then saute them with a little butter and salt until they start to caramelize.

They also work well cubed and roasted with other mixed roots, or as an ingredient in pot pies or the like, with kind of a sweet potato quality to them in that case.

[Lisa]

Hey! It's great to see someone else talking about CSAs!!! My husband and I joined one this year and are blogging about our experience at www.butterwhat.blogspot.com

Keep up the good work!

Lisa