I've been wanting to join a CSA for a long time. If you haven't heard of a CSA, it's an organized effort to provide locally grown food to a small group of subscribers. Typically, you pay a flat fee to join, and every week, you get a portion of whatever is being harvested that week. At our last property, I had room for a sizable veggie and flower garden, so didn't bother - we were able to grow a lot of our own food through the summer. At our new location, there isn't a lot of gardening space. Also, a career transition has taken me away from teaching, which lent itself to being a much more attentive gardener, with lots of summer hours to keep things weeded and flowering. This year it finally felt like the right time to get set up with a subscription to our local CSA at Charmingfare Farm. This particular CSA offers 20 weeks of whatever is growing and available each week, starting at the end of May. After a long New Hampshire winter, I anticipated the first day like a little kid waiting for Christmas. Every week feels like that - though I imagine the fun will wear off after a few more weeks. May in New Hampshire doesn't typically present with bumper crops of anything, except rain, so my expectations were low. I was pleasantly surprised to leave with a plethora of green things, freshly harvested. Fiddleheads, asparagus, a variety of fresh herbs, and chives were all available this first week. I used every bit of it. Read below for recipes. Sauteed Fiddleheads with Chives
To prepare fiddleheads, soak briefly in a bowl of cold water to remove dirt. Drop into boiling water for 3 minutes. Strain. Now they are ready to cook. I heated up a few tablespoons of olive oil and butter in a skillet, along with fresh garlic and chives. I added the fiddleheads and sauteed for about 5 minutes. Ready to serve! Oven-Roasted Asparagus Preheat over to 450 degrees. Cut the ends (about 1/2 inch) off of the stalks. For thin spears, leave whole. For thicker spears, slice in half the long way. Lay on a cookie sheet, drizzle with olive oil, and add a sprinkle of salt. Roast in the oven for 10-15 minutes, or until fork tender. Balsamic and Fresh Herb Marinade Mix 1/2 cup olive oil, 1 cup balsamic vinegar, 1 Tbsp sugar, 1 tsp salt, fresh ground pepper, and several tablespoons of fresh chopped herbs. I had oregano, marjoram, and basil on hand this week. This marinade works great with chicken or beef. Allow meat to sit in marinade for at least one hour, preferably overnight.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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