This summer and fall, I am signed up for a CSA share (Community Supported Agriculture). If you haven't heard of a CSA, the general idea is that you pay up-front (usually in the winter) and get a share of the farm's output throughout the growing season. You are helping the farmers by giving them guaranteed cash early on, and you are also sharing in the unexpected highs and lows of mother nature. Tomato blight? Too bad, no caprese salad for you. A good season for strawberries? You're in luck- your box will overflow with juicy goodness. My previous experiences with CSAs have been exciting (trying vegetables I had never tasted before) and stressful (so many zucchinis, what to do?!). Joining a CSA is a fun experience, forcing you to find new recipes and be creative with what you get. So, I'm inviting you to come along with me for the next few months, while I explore my CSA.
This year, I signed up for World PEAS, a CSA that works with new farmers and immigrant farmers from all over the world. I was drawn to it because of the international aspect, the boxes will be filled with vegetables that I've never heard of. This week, week two, the box contained spey cabbage that was grown by a Cambodian farmer. What's spey cabbage? According to the CSA's newsletter (a fantastic piece filled with recipes and interesting facts), spey cabbage is related to bok choy.
I sauteed it with garlic scapes (from last week's share, but you can use garlic instead), fresh ginger, oil, and salt. It cooked down quickly and I finished it off with a drizzle of sesame oil. Delicious!
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Helping Boston live a greener, more environmentally friendly life.
Christopher Reidy covers business for the Globe.
Doug Struck covers environmental issues from Boston.
Glenn Yoder produces Boston.com's Lifestyle pages.
Eric Bauer is site architect of Boston.com.
Bennie DiNardo is the Boston Globe's deputy managing editor/multimedia.
Dara Olmsted is a local sustainability professional focusing on green living.