Stone Soup Farm CSA
Tuesday is our CSA pickup night. If you haven’t heard of it before, CSA stands for community supported agriculture. It’s when people buy shares in a farmer’s crop. Local is the new organic, and CSAs are the most local you can get (other than having your own garden, of course).
We tried it for the first time last year, and while we liked the fruit and vegetables, we didn’t much like our particular farmer. (It was his first year selling shares, and he was crazy disorganized. And grumpy.) But we’re lucky to have a lot of CSA options in our area, and this year we switched to Stone Soup Farm. We pick up from the Democracy Center in Harvard Square. They’ve obviously been doing this for a while, and pickup is quick and efficient, thanks to the super nice volunteers.
I find that with the CSA it’s a lot easier to eat seasonally without a lot of research. Even at Whole Foods, that can still be a pain. And I actually enjoy trying to figure out what to do with our mix of produce each week. I’ve always been a by-the-recipe cook, and this is making me a little more flexible. Last week we made refrigerator pickles for the first time, and this week we’re making Mark Bittman’s Spicy No-Mayo Coleslaw.
It’s definitely a little inconvenient to have to pick up our veggies at the same time every week, but less so than I originally worried. And there are more bugs and dirt and misshapen vegetables than at the store, but it really does taste better. That seems a fine tradeoff to me.