One. It is a lot of work. Each Saturday, the CSA has to be picked up and the vegetables prepared within a day or two so that they don't go bad. For the most part we did a great job of using or preserving most everything. We lost a few things, mainly leafy vegetables and a few of the herbs.
The Earliest Field Tomatoes
Spring radishes
Beginning of the Tomatoes in June
Tomatoes From the Middle of the Summer
Gorgeous Peppers
Three. You really do get to know the farmers as you go to the stands week after week. Surely that doesn't affect nutrition or diminish the value of a good grocer on the West Side of the city. But it does help you develop a sense of your food's connection to the earth and the families that produce the food. In particular, the guy I bought pork from always had his kids helping with the sales. They may or may not have enjoyed being there, but you could really tell that the farm was a family affair.
Four. I will definitely do it again next year.
Finally, a recipe...
Salsa
Finely dice 3 or 4 medium tomatoes
Finely dice 1 medium fresh onion
Finely dice 1 jalepeno pepper
Chop 5 or 6 sprigs of fresh Cilantro
Juice of one lime
Salt and pepper to taste.
Glorious, glorious vegetables! I too love the time of year when local produce is at its prime. My family had a large garden when I was young and I rember my mother doing a lot of canning. She used to make a type of tomato preserves that were sweet. I don't have the recipe for them anymore. Have you ever tried to make something like that?
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