My Saturday Mystery: The Wonders of CSA

This year, my husband and I decided we would join a CSA (community supported agriculture) program. For a fee, we pick up local organically grown fruits and vegetables every Saturday. It began in June and it goes until early October. In addition to our produce, some weeks they have 100% whole grain bread and eggs from chickens that, I am pretty sure, are living the good life! Just think: eating lots of veggies and fruits, and supporting local businesses - what could be more exciting? As it turns out, there IS something more exciting – the unknown bounty of which I will receive each and every week.

Posted on | Kristin Kirkpatrick, MS, RD, LD | Comments ()

This year, my husband and I decided we would join a CSA (community supported agriculture) program. For a fee, we pick up local organically grown fruits and vegetables every Saturday. It began in June and it goes until early October. In addition to our produce, some weeks they have 100% whole grain bread and eggs from chickens that, I am pretty sure, are living the good life! Just think: eating lots of veggies and fruits,  and supporting local businesses - what could be more exciting? As it turns out, there IS something more exciting – the unknown bounty of which I will receive each and every week.

You see, what I get each week varies based on what has been harvested and is in season. I never know ahead of time what wonders of nature await me and as I walk into the building that houses my produce with my empty reusable bag at my side my heart skips a beat wondering what will be filling it in the next few minutes. Most of you are probably thinking that I really need to get a life if THIS is what gets me excited, but the truth is, my CSA program has introduced me to vegetables that I have never heard of (I received kohlrabi last week) and challenges me to find new ways to use my produce. 

Best of all, because I hate to waste, it forces me to use every last drop of my produce within a 7-day span. Last night I made kale chips, the evening before I sautéed zucchini, summer squash, green onions and garlic scapes with quinoa in garlic infused olive oil. It was great, and I probably would not have put that combo together on my own – thank you CSA!  I’m almost out of my produce for this week and I’m still stumped on what to do with the cabbage, but in a few days, the mystery of what meals await me next week will finally be revealed. I’m looking forward to that!

Blog written by Kristin Kirkpatrick, MS, RD, LD
Kristin Kirkpatrick is a registered dietitian and Wellness Manager for Cleveland Clinic’s Lifestyle 180 program. Kristin has...