My Food in a Box

For days I think about it, plan my days around it, study it, check my inbox for updates on it, and anxiously await its arrival. I've done this for years, but each time it's special. Like a little dose of Christmas every week or two. Probably only a nerd like me could love it like I do, but I do. It's my food in a box.

The experts would say that healthy food doesn't come in a box, but I beg to differ. My some of my favorite foods come in a box. And straight from my favorite little farm right outside of town. This is my weekly (or bi-weekly in the Winter) CSA box from Rocky Glade Farm.

(one from this Summer, don't you want a big bite of one of those tomatoes right now?!)

Here is a brief description of a CSA:

"Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer. Here are the basics: a farmer offers a certain number of "shares" to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a "membership" or a "subscription") and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season."

courtesy of Local Harvest

Buying "shares" of our produce straight from the farm has made a huge difference in our lives over the last three years.

Here's how:

1. We started buying this CSA for convenience. I wanted a one-stop bi-weekly shop for good Wintertime greens. However, after meeting the Vaughn family and getting to know their heart it quickly became much more. Taking care of God's earth and providing food in a responsible, sustainable way using organic farming practices is a calling for them, and a ministry to those they serve. These are the people I want growing my food. People who share my faith and values, and provide an outstanding product.

courtesy of Even Fall Restaurant

2. It has opened up new and exciting foods to us. Hello, kohlrabi? God created thousands of beautiful and tasty veggies for us to eat, and we limit ourselves to the year-round bagged baby spinach and Mexican asparagus at the supermarket? Boring. I have learned that eating can be an excellent adventure, you've just gotta dive in!

3. It helps me plan. A couple of days before my pick-up I receive an email letting me know what's going to be in my box for the week. I usually look it over, then start thumbing through my favorite cookbooks and bookmarked blog recipes to (loosely) plan my meals for the week. On my way to the farm, I can swing by the grocery to grab any needed items and know that when dinner time comes it can be healthy and stress-free!

courtesy of Rocky Glade Farm

4. It made me conscious. When you get to look at your lettuce and squash in the dirt every week, it makes you think more about everything else you put in your body. This is a HUGE topic for another day, but if your interested in finding out more about what exactly goes into food production in this country some great resources (and fun reads) are: Animal, Vegetable, Miracle by Barbara Kingsolver and The Omnivore's Dilemma by Michael Pollan.

5. It gives me a voice. We vote with our money and I am casting my vote for local, sustainably grown food from farmers who care about what they grow. Whether it's vegetables, meat, dairy, whatever - spending your money consciously makes a difference. Instead of being divvied up around the country (and the world) between the supplier, advertiser, pesticide company, seed engineer, petroleum conglomerate, packager, distributer, and finally, farmer (but there likely is no "farmer" at all). My money stays right here, where I live and goes to people I believe in. That makes me feel great!

If you aren't already buying locally or participating in a CSA, I encourage you to investigate a bit. Start small by a trip to the farmer's market (or the farm!) and getting to know some local farmers. They are a wealth of knowledge! Buy a vegetable or fruit that's new to you and find a fun recipe. Who knows, a whole new "food world" could await you!

Here is a great farm guide for Middle Tennessee: Local Table

And one for the rest of the country: Local Harvest

Do you have any good relationships/experiences with local food/farmers? Leave a comment! I would love to share resources! :)

Cleaning Out

A couple of days ago Stacy and I had a lightening round with the stomach flu. Thankfully, the worst part only lasted 12 hours, but as you know, it takes DAYS to feel anything close to normal. For the past 2 days I've been surviving on bread and butter, organic apple juice, and coconut water. Exciting.

So, tonight I was ready to ease back in to the realm of normalness and real food. After being inspired by some new foodie blogs (and Michael Pollan, my fave, today on Oprah!) I started pulling veggies out of my fridge and ended up with this lovely bowl of goodness. This is the perfect base for using up what you have, so substitute any stir-fry worthy vegetables you please!

Simple, quick, healthy, easy. Plus, a one-skillet meal makes for easy cleanup. The perfect medicine for my still ailing tummy. It was adapted from this recipe on Kitchenist.

Leftover Quinoa Bowl

(serves 3-4)

1 tbsp grapeseed oil (or other neutral oil)

2 carrots, chopped

8 kohlrabi, chopped (from our CSA box, could sub parsnips, broccoli, or more greens)

1 large onion, chopped

4 garlic cloves, minced

1 tsp fresh ginger, grated

1/2 head savoy cabbage, chopped

large handful spinach, chopped

1/2 cup quinoa, rinsed and drained

1 cup chicken broth

2 tbsp bragg's liquid aminos (or tamari, or soy sauce)

1 green onion, finely chopped

1. Heat the oil in a large skillet over medium-high heat. Add the carrots, kohlrabi and onion. Cook for about 3 minutes, until soft and beginning to brown.

2. Add the garlic, ginger, and liquid aminos. Cook about 30 seconds until fragrant.

3. Add the quinoa to the skillet and toast for 5 minutes or so (until the skillet starts to brown) then add the chicken broth and stir.

4. Add cabbage and spinach to the top of the quinoa mix, cover, reduce heat to low and simmer/steam for 20 minutes.

5. Remove from heat, stir and serve immediately. Garnish with green onions. (Sesame oil would be good too, but we were out!)