A good day to think about CSA's

Wow, what a beautiful day! It was winter here on Monday,our café was serving hot caramel lattes and by today, Friday, they are serving iced vanilla lattes. Yes, iced! It was 70 degrees here on the coast of Maine. With the bright sun shining, the snow quickly melting, and the realization that I needed to get rid of the itchy wool sweater, I could not help but think of the bounty of local fruits and vegetables soon to grace our tables once again. And with that, it is time to sign up for your local CSA.

What’s a CSA you ask?

It’s Community Supported Agriculture, meaning you join a farm, buy a share (membership), and over the course of the growing season receive a weekly ration of vegetables, fruits, meats, dairy, even fish, depending on what farm you sign up with. We are truly fortunate with all the opportunities available on the seacoast, which you can find in this guide from the group, Seacoast Eat Local and Slow Food Seacoast: Seacoast Harvest Guide. 

However, CSA’s are available throughout the entire country, do a search in your area, you’ll be happily surprised with all the opportunities to eat well.

poster by J. Wirtheim- Victory Garden of Tomorrow

 

So, what are the benefits of joining a CSA, you ask?

• You get the freshest food available weekly and directly from the source, which means incredible flavor

• You get exposed to new flavors and varieties of foods

• Kids are known to become more enthusiastic about produce from “the farm,” they may actually eat their greens!

• You help support your local growers and provide them with cash flow at the start of the growing season

• You enable the farmer to better plan their crops, which results in having the right amount of food at the right time

• You get great tasting food, did I already say that?

 Another great resource on CSA’s: localharvest.org

 

These fabulous modern posters by graphic designer, J. Wirtheim out of Portland, Ore are inspired by World War II propaganda posters depicting American’s ambition for a better future and highlight ideals relevant to today, such as the local food movement. victorygardenoftomorrow.com

Look No Further for Delicious Corned Beef & Cabbage

Isn't everyone Irish tomorrow? How will you celebrate? Luckily even if you don't have an Irish grandmother to give you her recipe we can help you make delicious corned beef & cabbage.



It's actually easier to make than it sounds. While regular boiled dinners can be tough and chewy our glazed version is sure to please everyone.

Ingredients
* 4 to 4 ½ pounds corned beef or brisket
* Freshly ground pepper to taste
* 1 teaspoon mustard seeds
* 1 bay leaf
* 4 whole cloves
* 2 tablespoons dark brown sugar
* 1 green cabbage, cut into 6-8 wedges
* 3 medium-size onions, cut in quarters
* 6 carrots, cut into 2-inch lengths
* 6 parsnips, cut into 2 inch lengths
* 6 medium-size red potatoes, cut in half

For the glaze-
* 2 tablespoons dark brown sugar
* 2 tablespoons Stonewall Kitchen Maine Maple Syrup
* 2 tablespoons Stonewall Kitchen Caramelized Onion Mustard

Directions
1. Place meat, pepper, mustard seeds, bay leaf, whole cloves, and 2 tablespoons dark brown sugar in a large stockpot. Fill with enough cold water so the meat is covered by 4 inches. Bring to a boil. Reduce heat, cover, and simmer until the meat is fork tender, about 3 hours. Skim off any surface scum while cooking. Remove the meat to a greased roasting pan.
2. Preheat oven to 450 degrees F.
3. Add the cabbage, onions, carrots, parsnips and potatoes to the broth. Bring to a boil, reduce heat, cover and simmer until the vegetables are tender, about 20-25 minutes.
4. Combine 2 tablespoons dark brown sugar, maple syrup and mustard. Brush over the meat, coating all exposed surfaces generously.
5. Roast for 20 minutes, until browned. Slice and serve at once surrounded by boiled vegetables. Serve with additional mustard.

View this recipe and more on our website. Do you have your own Irish recipes? Please comment and share them with us!