Community Supported Agriculture

We decided this past winter that we wanted to participate in a Community Supported Agriculture (CSA) to support our local community and local farmer's. This was always something that I wanted to do from the very first time I learned about it, but I was afraid we wouldnt be able to take advantage of it to it's fullest each week. We picked Carlea Farms located in Millingport, NC. They are an all-natural (no chemicals) family owned farm. They deliver to the Jewish Community Center each week for pick up. Instead of purchasing a full share we decided it would be better off to try a 1/2 share which we will receive every other week. They give you a green bag (see below) with your crops that you bring back each week to refill with each weeks freshly picked crops. Look at all of these luscious fresh veggies...I can't wait to dig in for my lunch salad!

This is the first week of our Crop Share and this is what it contained:
Black Seeded Simpson Lettuce
Limestone Bibb Lettuce
Carrots
Spinach
Easter Egg Radishes
D’ Avignon Radishes
Hakurei and Scarlett Queen Turnips
Beet Greens
Green Garlic

The turnips are salad turnips and are not your Grandma’s turnips. In addition to eating them raw or on your salad, you can sauté them or roast them in olive oil along with the carrots and the garlic. The carrots were over wintered under floating row covers. The garlic is fresh pulled green garlic (bulbed up, but not cloved up) and can be chopped or diced and used the way you normally use garlic.

The beet greens are full of nutrition and can be used with or without the tiny attached beets. They are great in a smoothie, a salad, or as a topping for your sautéed or oven roasted root veggies. The turnip greens are edible and can be eaten steamed or also as a topping to your roasted or sautéed veggies.

The D’Avignon or French Breakfast radishes are a good snack dipped in butter and sea salt. If you don’t intend to eat your radishes or carrots within the next couple of days, clip the tops off for storage.

Looks like I will need some recipies...because I've never eaten turnips or Beet Greens in my life!!!! I just snagged one off the farms website to try:

Sautéed Turnips

6 turnips, bottoms and stalks trimmed, then quartered
2 tablespoons olive oil
1 shallot minced
2 cloves garlic, minced
½ teaspoon of crushed red pepper
1 ½ tablespoons paprika
2 tablespoons of red wine vinegar

Heat oil over medium heat and cook garlic, shallot and pepper for 2 minutes. Add turnips, stirring occasionally. After 4 minutes, add paprika and cook for another 4-5 minutes. Add red wine vinegar and cook until reduced, about 2-3 minutes.
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Advice will be welcomed each week we receive our crop share...feel free to leave a comment with ideas for recipies or links to recipies your recommend using items from our share.