Here in the Northeast the snow has finally thawed and the crocuses and daffodils are poking their heads through the ground, signaling the beginning of spring. The bulbs coming up in the garden are also a reminder that soon it will be fresh fruit and vegetable season. I am particularly excited this year, because for the first time my family has joined a community supported agriculture (CSA) project.
There was a time when it never occurred to me to farm my own vegetables – the veggies at the grocery store seemed just fine. As my son’s food allergies prompted me to learn more about food, my interest in healthy eating grew. I became more interested in eating whole foods, and organic foods, and we added new foods like millet and hemp to our diet. We don’t have the space in our own yard to grow much more than spices and maybe some zucchini, so I started looking for other options. Two years ago I put my name on the waiting list for the local farm project, and was thrilled when we were offered a share this year.
The farm project’s motto is “connecting farm, food, and community,” and describes their vision as providing “a just and sustainable food system that serves and nourishes all people while providing healthy food, strengthening communities and stewarding the environment”. The idea of eating locally grown foods, in season, and grown without any chemicals, is particularly appealing. It’s a win-win all around. We’ll be eating great healthy food, without contributing to chemical agriculture or pollution from shipping.
I am looking forward to the fresh vegetables and fruits we’ll be picking up each week, but I’m also excited because we’ll be able to get our hands dirty. Our working shares mean that we will be helping with harvesting and distribution for a few hours over the course of the summer. This will be a family affair for us, spending some time working together while soaking up some vitamin D from the sun.
I expect to learn a lot, including a better understanding of what vegetables are in season and local to our area. I’m also looking forward to the pick-your-own crops, and can’t wait to pick some fresh berries to make fresh fruit cobblers and jams. To get you in the mood, here’s a super-simple recipe for raspberry jam:
Red Raspberry Jam
1 cup fresh red raspberries
½ cup orange juice
¼ cup sugar
Bring raspberries and orange juice to a boil over medium high heat. Continue boiling and stirring about 15 minutes, allowing raspberries to break down. Add sugar. Reduce heat and simmer on low until sauce is thickened. Remove from heat and let cool.