Wait, What's a CSA? (Awesome Fresh Food!) And Do I Need One? (Um, yes)

Growing up, my family ALWAYS had a garden full of veggies - beans, corn, lettuce, onions, potatoes, and random seeds they let Little Amanda choose. We ate fresh all summer and were busy canning, too. As I've gotten older, those gardens have become too cumbersome or we just haven't made time; and our canning is more infrequent. But we still love our fresh veggies. 

In the warmer months, the Hubs, the Baby and I head to our area Farmer's Market which takes over a downtown parking lot on Saturday mornings (and now Wednesday evenings, too!). Usually we wander around, linger at a couple of booths but only buy a few things; and generally only in peak produce time. Not out of lack of interest or particularly unreasonable prices, but we just can't decide. 

So this year, we're trying something new: a CSA. 

CSA stands for Community Supported Agriculture, which is one of the tastiest and economical win-win situations you can find! With a CSA you're buying "stock" in a farm. Your purchase gets you regular packages throughout the growing season and provides the farmer security that product will be sold. There are a variety of types of CSAs, most frequently of the fruit and veggie variety; but some include meats; and I've been particularly interested in a local grower's flower program. 

Let's talk about the finer points of why a CSA might be great for you and your family. 

1. Fresh, locally sourced items.

^^ Anxiety-free lettuce!
Courtesy of Deal Farms

Obviously, this is a win. Recently, the news has been awash with stories of food production workers who didn't wash and have spread infectious food-borne illnesses across the country. There was whatever the heck happened with Chipotle, a scary egg recall, and most recently an E. coli epidemic related to romaine lettuce. During LettuceGate, CDC officials recommended that people avoid commercial romaine, at restaurants and purchased in stores, and only consume lettuce when you knew EXACTLY where it was grown and who harvested/packaged it. I haven't worried about lettuce, because once a week, I drive down to the next town over and pick up a box containing veggies still covered in dirt and fuzz from the frost blankets. Oftentimes, the actual employee who picked it is there while I collect my goodies. 


2. Value - Price, Time and Experience 

I would say that you can't put a price on freshness and flavor. But...you totally can. And sometimes convenience and low-low cost means sacrificing quality. However, with a CSA the prices are generally lower than you'd find at their farm stand or at the market but with great quality. I recently saw a CSA offering Farmer's Market credit instead of pre-packaged weekly boxes and for a $300 season enrollment, you received over $350 in credit; so you're certainly saving. 

I mentioned before how I aimlessly wander through the Farmer's Market. I stop and stare at the pretty carrots that still have their tops, the vibrant radishes or the bushels of peaches (actually, no, I can't pass up peaches); yet I can rarely decide what I want. Many CSAs do the work for you; they're the original subscription box. Most groups offer you a limited variety of items from which you can pick (up to a weekly cost limit, or have it deducted from your total estimated value) but it's really Mother Nature's roulette - you're going to get what's in season and ready to pick. This saves me so much time and effort instead of pacing the market on Saturday mornings (but we still go to the farmer's market because...peaches and fresh bread and homemade soap). 

And like a new Blue Apron box, it's exciting. We're already getting items that I'm not sure what to do with, so we have to research, explore and try new things. This week, we got the biggest (but most beautiful) green onions and some Swiss chard (along with lettuce and strawberries). Both of which required some googling to find appropriate recipes (I think we're going to try a Swiss chard and green apple fritatta and some cheesy green onion breads) and we're excited to try new vegetables! 



3. Meaningful support of area agriculture 

Farming is hard and it's risky. And if you want proof of that, look only at the landscape of American farms - small, family farms are struggling to be as productive as commercial agriculture. 

My Papaw was a cabbage and cattle farmer and I loved being in the cabbage patch with our family setting the little plants and watching them turn in to heavy, leafy masses. But as beautiful as that was, I know my grandparents were nervous wrecks every year. You spend so much money up front for a product that may or may not turn out, and sometimes through no fault of your own. Too much or too little rain, sun, heat, wind etc. etc. can ruin a crop. And one bad year can set you back so much you can't buy the supplies the following year to literally dig out of debt. 

Hands down the best, juiciest berries I've had in ages.
#NoFilterNeeded

A CSA subscription lightens that farmer's load a little; it provides a pinch of security they wouldn't normally get. By purchasing a share you are guaranteeing that farm a sale. They don't have to open a stand or weather the market to sell their product; they know x amount will be moving. And the money can be an investment in making the best crops they can, which in turn, encourages you and others to buy additional items or be loyal subscribers. 

For example, we've had wild weather this year in our area and it stayed cold later than normal, so some planting was staggered. This meant that the only thing available in early- to mid-May was strawberries. Fortunately, we are a berry-loving household to begin with, and we were excited to try making freezer jam and Surry County sonker. Imagine if you were trying to sustain your farm on strawberries alone. It'd be terrifying. But having a known quantity of support (and people to take strawberries off your hands before they go to waste) could be crucial. 

Here's my shameless (unpaid, unsolicited) plug for our CSA provider: Deal Farms.  Millennial that I am, I learned about their CSA program via Facebook, but had purchased canning tomatoes (at a steal) from them last year. We opted to get a quarter share, which is supposed to be an allotment for a family of two every week for around five months. So far, it's been a fair amount of food, but we are still buying other produce. Now this may change as we get into peak harvest time but if we stay at this quantity the whole season we'll probably opt for a half-share next year. We have had three helpings of strawberries (at least two gallons worth!) plus the goodies pictured above, and everything has been DELICIOUS. Those strawberries are the best berries I've had in ages. Seriously, y'all, it's amazing the difference in flavor you have from berries that were picked early and shipped for hours or hundreds of miles (btw strawberries don't continue to ripen after picking). I can't do their fruit enough justice! If you're ever in Macon County, take a minute to pop by their stand! 

We're only a couple weeks into this adventure but we're already feeling like this was a good investment for our family. I encourage you to consider this as an option for yours. Visit your local farmer's market or seek out an area agricultural group; in WNC, Appalachian Sustainable Agriculture Project (ASAP) keeps lists of area CSAs and can refer you. 

A couple critical questions to ask when talking to providers: 

1. What is your estimated season?
2. How much food should we expect per box? 
3. What foods could we anticipate? 
4. Are the boxes standard or do we get to choose/"shop"? 
5. Is all payment required up front? 
6. How does pickup day work? Hours? Deliveries? 

Spring Forward with Fresh Eats!

Spring is upon us already in Western North Carolina. Despite a recent dip back into cool temperatures, the trees are budding, daffodils are blooming, and my baby boy is knee-deep in puddles at the park. 

I'm much more fond of the moderate seasons - Spring and Fall - and they both energize me. Fall pushes me to do all the #basic activities like apple picking, pumpkin carving (pumpkin everything, really), baking all the cinnamon-y things, and breaking out my infinity scarves and duck boots. However, Spring makes me want sweeping changes in my life. 

Saturday was a gorgeous, warm day and I took baby for a stroll downtown. As we walked, I daydreamed of all the Spring Cleaning - literal and metaphorical - that I want to do. Update the curb appeal of our house with plants, patio furniture and string lights; buy a whole new classy/cute mom wardrobe; schedule more (any?) dinner parties; commit to buying a bouquet of cut flowers every week...the list goes on and on, just like the bill. 

CSA = Community Supported Agriculture
You buy "stock" in a farm & get regular shares
 of produce throughout the growing season.
You support local farms & get the freshest produce,
often at much cheaper than supermarkets.
Area farming organizations, like ASAP,
can help you find a CSA in your area. 

Spring also changes the way I want to eat. Maybe Lenten scarcity (man, I miss deep-fried food!) is part of it; but I think the upcoming abundance of fresh produce makes me most eager to lighten things up. I want to eat brighter, more vibrant flavors, with less of an emphasis on warm, gooey comfort foods and more on flavors, textures, and ingredients that invigorate me. 

J has already jumped into this Spring eating, using Lent as an opportunity to do a Whole 30 (40+), which is already veggie-heavy, but is a smorgasbord of freshness in spring and summer. And we're signing up for our first CSA, too! 

To celebrate spring this weekend, we made one of my go-to warm weather recipes: a surf and turf salad. I know what you're thinking, "Salad. How original. Yippee for roughage." But really, this is a delicious, filling, and easy meal. And despite its fancy appearance - perfect to wow a crowd or a date - it's surprisingly affordable. 

I shared a link to this Food Network Magazine (FNM) recipe in 2016 when I was just beginning to cook with a newborn baby on my hip/screaming in my ear/precariously lolling his (giant) head around. The point of the post was sharing tips on how to manage the steep learning curve of parenthood: how on Earth do you cook healthy, quality meals AND keep the small humans alive? This salad was a lifesaver during that transition. 

The body of the salad rests on a bed of assorted greens. FNM recommends mixing baby spinach, watercress, torn frisee, and fresh chives. But you could use practically any greens you prefer (except iceberg because I refuse to consider that a real vegetable) and I swap in green onions, too. That quick swap to bagged spring mix and scallions saves several bucks and minutes. 

Next, you prepare a homemade vinaigrette. The mustard (we used whole grain/brown for Whole 30 compliance) make the dressing burst with bright flavor and pairs so beautifully with the meat. 

#TruthHurts

Now, before you snarl your nose, let me tell you to get over yourselves about the anchovies. Yes, they're bizarre little bony canned fish. And they are the butt of any pizza commentary (second only to you pineapple pizza people). But they impart SO MUCH unctuous, briny flavor. You should always have a can in your pantry to use in pastas, sauces, and dressings; just don't share your secret with your guests. 

Marinate the steak in half of the dressing for at least an hour; I find this recipe makes too much dressing for us, so I only make half. FNM calls for flank steak. Now let me be honest with you dear readers: I know diddly squat about cuts of beef. J, who just became a certified Kansas City Barbecue Society judge this weekend, knows a fair amount about pork cuts; but we're both fairly clueless about beef, especially steak. We pick out steaks by appearance and yes, price, at the deli counter. With that said, I think you can "upgrade" or simplify this recipe to fit any budget. Steaks go through a well-defined sale cycle at supermarkets (think: Valentine's Day and "grilling holidays" like 4th of July or Memorial Day) so keep an eye out for sales on fancy cuts (and freeze) or grab whatever you prefer. This week, we bought small steaks and they set us back about $4. They were thin, but not papery like breakfast steaks, so it was harder to get that medium temp because they cooked so quickly; but they brought plenty of flavor. 

Refer to this; I have a serious beef-cut-knowledge deficit. 

Then, parboil some small potatoes. We've used fingerlings, new potatoes, and red potatoes. Again, choose to fit your budget and your presentation. Fingerlings - or even mini colored potatoes - look a bit fancier, but they all have a very similar taste in this preparation. 

Finally, finish off with a quick grill session. I've found putting the shrimp and potatoes directly on the grill to be a total pain because they're just small enough to slip through the grate, so I highly recommend using foil packs (you won't get the pretty char), kabob-ing (which is time-consuming), or using a grilling basket. 

This makes for a delicious spread - tender steak, fresh shrimp, soft potatoes - it really is everything you'd hope for in a surf 'n' turf platter, plus vibrant greens and tangy dressing. Pair this with a slice of grilled crusty bread and a good beer or cider and you're set for Spring or Summer! 

And it's visually stunning. Spread out on a big platter or arranged in individual shallow bowls, it looks like an elevated dish, even though it only cost a few bucks and less than 30 minutes of cook time. This is what I would will serve at the Spring dinner parties I'm imagining planning. I also think it will have a place at our Easter table where I crave clean, Spring freshness fit for our Sunday best (plus peanut butter cake). 

Fat Kid Friday: No-Bake Cheesecake

It's the Fourth of July and about 900 degrees outside, so I had an urge to make something festive (without gallons of food coloring) and wonderfully refreshing.

I scoured Pinterest for 4th desserts and I was pretty disappointed. Everything was either overly cheesy - like red,white and blue Jell-o parfaits, or overwhelmingly unimpressive - there's nothing "symbolic" or patriotic about kabobs of blueberries, strawberries and marshmallows.

Whenever Pinterest is uninspired and lets me down, I turn to our massive collection of recipes ripped out of magazines. And it worked! I found an old Taste of Home recipe for an easy, no-bake cheesecake - for which I had almost all of the ingredients and would only take up 45 minutes of my precious paid-time-off.

This recipe was a great dessert for a hot summer night. It was creamy and cool, the berries were sweet counterpart to the tart cream cheese and the crust was impeccable. Most graham crusts are just a little bit of white sugar and butter mixed with the graham crackers but two additions in this recipe made a world of difference. Using brown sugar instead of plain granulated sugar added a deeper, molasses sweetness and the ground cinnamon made for a great spicy flavor - like the most delicious warm cookie.

As is, this is cheesecake at it's purest; with so much room to mix and match flavors.You could add a dash (1 t.) of almost any flavor extract or citrus zest, in addition to the lemon juice, to brighten the filling. I think fresh vanilla bean seeds or almond extract would be delicious. And the berries can go in any direction; I used a carton of strawberries and our flavorful vanilla sugar. But you could take it in the 4th of July direction with blue and red berries atop the creamy white cake.

But there is one caveat I'd like to address - because I always forget it. Cheesecake's flavor is pretty universal. There is nothing that is quite as signature as the taste of cream cheese. On an episode of Cake Boss, when the Valastro family goes to Italy, they visit a bakery and bake a cheesecake together. The Italian bakers are talking about each of the ingredients in Italian and then ask for the "philadelphia" - because there is no word for cream cheese, other than that timeless white logo on the silvery-blue boxes of Kraft's Philadelphia cream cheese.

However, baked and no-bake cheesecake are completely different animals. Traditional, baked cheesecake is dense, yet fluffy, and it has a heartiness to it. It's so beautiful with the lightly browned top and thick slices. No-bake cheesecake is creamy, smooth and silky; you barely need to chew it, it just glides around your mouth. Both of these are delicious in their own way, but you have to remember which is which! I forgot until my knife glided through the tender filling and made loosely shaped slices.This no-bake cake is deliciously smooth and soft and almost melts in your mouth.

If you're looking for a quick-and-easy treat that tastes more decadent and time-consuming, and is cool and refreshing, this is the perfect dish.

No-Bake Cheesecake

Ingredients:

1 1/2 c graham cracker crumbs
1/2 c packed brown sugar
1/2 t. ground cinnamon
1/3 c butter, melted
2, 8-oz. packages cream cheese, softened
1/3 c. sugar
2 t. lemon juice
2 c. heavy whipping cream
Prepared berries (optional)

Method:

In a small bowl, mix crumbs,cinnamon and brown sugar. Pour in butter and stir until all ingredients are wet. Press crumb mixture into an ungreased 9" springform pan covering the bottom and 1" up the sides. Refrigerate for 30 minutes.

Using a mixer, beat cream cheese, sugar and lemon juice until smooth; scraping the sides often. Gradually add cream; beat until stiff peaks form. Pour into prepared crust and smooth top with an offset spatula. Refrigerate, covered for at least 4 hours.

If you are using berries, toss them with 2 T. sugar and allow them to set for at least 15 minutes to make a sweet juice. The longer they rest, the softer and juicier they get.

Summer Slaw

It's summer time which means we have more time to spend outside - playing bocce or just sitting on the deck - ergo, I want to spend less time inside cooking when I could be soaking up the sun! So this recipe is a quick one that's perfect for nights when you're in a rush to get to rec league softball or vacation Bible school, want to savor the sunlight or your kitchen is just too damned hot.

I say my dad "invented" this broccoli slaw, only because he's the only person I've ever seen make it; personally, I didn't know pre-packaged broccoli slaw mix even existed. But since he first made this, I've been hooked!

It's a great side dish, but my favorite way to serve it is on top of tacos - especially fish tacos.

For anyone who hasn't tried fish tacos: get with it! They are delicious. Admittedly, I was skeptical at first, too. My first drinking (and alcohol poisoning) experience was after eating a whole mess o' catfish and I never looked at fish (or the store whose sidewalk I besmirched) the same. However, fish tacos can be made from almost any fish, or even shrimp, and are a much more light, delicate and to me, summery take on a Mexican favorite. Sometimes tacos can really weigh you down; just the toppings alone - refried beans, sour cream, cheese (cheddar or cotija), salsa and more - can fill you up. And personally I hate to feel super full in the sweltering heat. Fish, white fish varieties especially, are lighter proteins to begin with and they don't need as much dressing up. Lemon juice, a dash of hot sauce (we're a devout Cholula family) and broccoli slaw do the trick!

The broccoli slaw is incredibly easy and only five ingredients. First, you need a bag of broccoli slaw mix; which may be the most ingenious food product in years. I love broccoli, but usually only find florets raw at salad bars or cocktail parties with ranch dip; so what happens to all of the raw " broccoli trees"? They are sliced into tiny shreds for broccoli slaw! And they have the most amazing texture - it's airy and weightless. When you bite through a broccoli tendril it's like no food texture I've ever felt! A little slaw goes a long way, especially when you're cooking for two, so start with half of the bag - it's easy to whip up more, if when seconds are needed.

Next, add a glob of mayonnaise, or  for a healthy sub stirred, plain Greek yogurt. This is all about consistency and texture. I like my slaw more on the veggie side - not the sauce-heavy-side. So I start with about a tablespoon of mayo, stir it in and see how well it coats. You really only want a light (almost non-existent) coating on the slaw to help all the components stick to each other - and to add that trademark bitter zing of mayo.

Add a squeeze of lemon juice (I start with a tsp.) and a handful of chopped dried cranberries and a handful of (shelled) sunflower seeds. This step lends itself well to pantry-panic. If you're out of cranberries, add raisins (PRO TIP: if they're particularly crusty and hard, soak them for about 3 minutes in warm water and dry on paper towels, they'll plump right up!); for the sunflower seeds - which we almost NEVER have - you can sub any nut. I used chopped pecans last night, but we've used walnuts before, too. The crunch is necessary!

It's that easy!

The flavors merry so well together. The broccoli itself has a very subtle flavor since it's cut into such small, airy pieces, so the other ingredients can really shine. Lemon juice brings an acidic brightness that pairs well with the mayonnaise and the cranberries pop the whole dish. Their signature tart sweetness livens your tastebuds; while the buttery, earthy nuttiness of the sunflower seeds grounds you again. All of these flavors are perfectly in sync and play well to the subtlety and butteriness of white fish.

Our fish tacos - rolled up; and a buffalo chicken tostada (more on that later in my Buffalo'd special)

For the other taco components last night, we used a whole wheat tortilla (flour and corn work too - but be advised, corn tortilla sizes are limited) and a Gorton's fish filet. I know we'd make Betty Draper proud with our use of breaded "fish sticks" - but you really could use any fresh or frozen fish. Grilled pollock, flounder and of course, catfish are great in these.

Quick Picnic Hack

Here's a quick and easy way to make your picnics and parties easier!

To corral all your utensils or condiments, use a cardboard drink caddy. Make sure the bottom isn't fully open or add a piece of tape to the edge and fill the compartments with your items of choice. This makes setting a table super easy and keeps your utensils from sitting on the ground or dirty picnic table. It's also easy to carry and transport. Win!

Easy Broccoli Side Dish

Being Southern, I'm a firm believer that all dinners that aren't pasta or soup need to have at least two veggie sides - thankfully, I've weaned the requisite bread component. With that, I'm always looking for unique, healthy sides that are quick, easy and inexpensive. Often, we use frozen vegetable steam packs which are relatively low calorie and have more nutritional value (and flavor) than canned veggies but I love to incorporate fresh vegetable options.

The side I made today is incredibly easy - as easy as the two-step butternut squash puree, off the beaten path and pretty tasty. 

The flavor you get is nutty and rich, without the calories of a thick cheese sauce and is so customizable to your flavor of hummus. I used "original" and added a little extra minced garlic, so I know a garlic flavor would be great, red pepper would add a little extra pop and pesto flavored could also be good. Lemon should be a required ingredient for any broccoli (or steamed) dish because it brings a remarkable brightness that pairs nicely with the creaminess of the hummus. 

And of course, it's good for you! Steamed broccoli has minimal calories and most hummus are pretty low-calorie as well. You can even take this up a level to super-homemade by making your own hummus - check out this link for a great hummus infographic - super clean eats! 

I served this warm with breaded chicken breast tenderloins and rosemary carrots but it could also be refrigerated and served cold like potato salad, which would make a for a very refreshing summer side dish. 

Pay close attention, because this recipe will be over before you know it. 

Creamy Broccoli 

Ingredients:

3- 3 1/2 c broccoli florets

1/2 c hummus (any flavor, I used Sabra's original) - add more to make thicker, creamier 

salt, pepper, lemon juice to taste

Method:

Prepare broccoli - you can boil it, roast it, grill or steam it. ( I steamed ours until it was bright green and just fork tender). Toss the broccoli with hummus, a pinch of salt and pepper and a quick spritz of lemon juice. Enjoy warm or cold.