[local eating] Farm share, week 18

[magid]

• one and a quarter pounds of turnips (Hakurei or red; I chose all red)
  
• two and a half pounds of bell peppers, mostly green
  
• a bunch of kale (I got lacinato)
  
• a bunch of herbs (I chose dill over cilantro or parsley)
  
• a small bunch of edamame on the stalk (all yellow this late in the season, looking like they should be illustrating an autumnal haiku, bending gracefully)
  
• a pound of onions (yellow or red; I got yellow)
  
• a quarter pound of mesclun mix
  
• a delicata squash
  
• a butternut squash

I'm not sure why, but I'm thinking of delicata gnocci. Perhaps it will even happen.

Also, today's high winds have wreaked havoc with my sukkah. I hope it dies down soon.

Comments

[megmuck.livejournal.com]

Hey there local/kosher food enthusiast -- an old acquaintance e-mailed me recently saying that if the Lexington Community Farm does come into existence, he has folks interested in starting a kosher CSA. I'm not sure (in produce terms) how a kosher CSA would differ from any other CSA. Do you have any wisdom to share?


m.

[magid.livejournal.com]

For fruits and vegetables (and eggs!), there's no difference, except that one doesn't use fruit from trees until they're at least 4 years old. If meat or other cooked/processed foods are involved (jam, bread, cheese, whatever), it gets a whole lot trickier, requiring kosher supervision. But for a regular farm share, it's pretty automagically kosher.

That's from the technical side. However, I know that Hazon (a Jewish group based in NYC) has organized some CSAs through synagogues, not only using them as a drop-off point but using the CSA as a way to enhance food awareness and foster community. Not sure whether that's what his folks are thinking of.

[farwing.livejournal.com]

Happy birthday! (Also...I have not seen you in a very long time. Want to do dinner at the tea house sometime? I'm getting out of work earlier these days...)

[magid.livejournal.com]

Thank you!
And sure, that would be cool.