CSA Disappointment

This year we participated in our first CSA. It was a vegetable CSA, though we also got eggs. Overall, it was a whopping disappointment. Before it began I would spend roughly $30/week at our produce store. After it began I spent around $25/week. Our CSA cost 460, and lasted for 20 weeks. I’ll do the math for you, that’s $23/week. While I was happy to get organic produce, and thrilled to support our local agriculture, this just really didn’t work for me. I got too many ingredients which I had no use for and a lot of the produce was bland. The real eye-opener was when my own green bean plants were producing dozens of delicious beans and i got a small handful of mediocre beans as part of my haul from the farm. If I could grow tastier produce, with my minimal gardening experience, what was I paying for? Also, being on a rather strict budget, I was very disappointed that I wasn’t able to save much money on my weekly grocery trips after having made what I felt to be a sizable investment.

We picked the least expensive CSA around. It was close to home and $300 less

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Asian Slaw

I’ve been getting things from my CSA that I have never dealt with before. That’s actually why I joined the CSA, to push myself out of my culinary comfort zone. Of course I also enjoy the fresh, local, organic produce, and I love being able to support a farmer that lives only a few miles from my home.

This week my share of the harvest included heads of cabbage, napa cabbage, and kohlrabi. Strange as it sounds, I’ve never worked with cabbage in my kitchen. And I’d never even tasted kohlrabi. So after some discussion with my bff, I decided that an Asian slaw would be my best bet. Let’s ignore the fact that I don’t care for cole slaw, and I’d never had an Asian slaw before. She told me how she makes hers, I read over a dozen different recipes, and then I dove in. What I ended up with was beautiful and delicious.

The salad:
2 heads of green cabbage
1 head purple cabbage
2-3 bulbs kohlrabi
2 carrots
a few handfuls of snap peas
1/2 cup fresh parsley leaves

The dressing:
2 limes and 2 oranges, juiced
1/3 cup rice vinegar
1/4 cup hot chili oil

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