I believe in buying locally. I believe in small farms feeding America. I try to eat as many vegetables as possible at every meal because it’s virtually impossible to get in the number of servings recommended for your daily diet, the number needed for fighting off cancer cells not to mention helping regulate various bodily processes more efficiently and keeping you as young as possible. Vegetables = the new fountain of youth.
Eating vegetables in season is just smart, because that’s what you’ll find at your local farmers markets. So when I got an email from my newly-sprouted local neighborhood farm with an offer to join their new Community Supported Agriculutre (CSA) program, I promptly signed up for 10 weeks of fresh, locally-grown winter LA vegetables.
The first Friday pick-up got me a bunch of carrots, celery, arugula, dandelion, spinach, romaine lettuce, fresh garlic, radishes, mizuna (lovely mild mustard eaten raw), red onion and cilantro. The next week I got carrots, red onion, cauliflower, radishes, turnips, broccoli, tat soi, fresh shallots, romaine, arugula, izuna. After that it was celery, broccoli, carrots, radishes, fresh garlic, mizuna, red romaine lettuce, green romaine lettuce, italian parsley, baby bok choy, arugula, green curly mustard… You get the picture. It was a LOT of vegetables.
This CSA share was the best value in Los Angeles, but it was really going to challenge my recipe repertoire.
Read the yummy results of this eating-more-vegetables-in-season experiment:
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