I just got home from picking up at our CSA (Community Supported Agriculture) co-op. We each paid $400 for a half share: weekly pickups of whatever they have, for a 4.5-month growing season. Four friends and I take turns picking up. It has been so much fun! This week, we got baby carrots (put the tops in green smoothies), beet thinnings, bok choy, spring greens, onions, mustard greens, dandelion greens, and fresh mint.
I came home and was putting a green smoothie together. While I did that, I quickly sauteed some of the boy choy, baby carrots, and the garlic from last week (some interesting variety that looks/is like an onion but tastes/smells like garlic). I sprinkled it with sea salt and fresh pepper, tossed in some Bragg’s Liquid Aminos, and a couple teaspoons of agave. Yum, dinner in five minutes! It would have been good with brown rice, if I’d thought ahead to make some. Or tossed with quinoa, which takes only 10 minutes to make.
Last week one of the items were these little baby turnips. My 12-year old daughter said, “This is the best thing that has ever been in my mouth, EVER.”
Bell Organic (bellorganic.com) is in Draper, Utah, and although they sold out for the full season, they’re selling mid-season shares for August-October. They are so adventurous with what they grow, and we’re consequently getting amazing variety in our green smoothies.
I highly recommend getting involved with a local CSA for 12 Steppers and anyone interested in increasing plant-food nutrition in your home. You’ll not only get amazingly flavorful, organic produce at a fraction of the cost, but you’ll make your family’s “footprint” on this earth smaller. Every bite of food you eat grown locally is a bite of food you DIDN’T eat that had to be shipped from somewhere else in the world that consumes packaging and nonrenewable fossil fuels.
how much salt (real or sea) am I supposed to put in water- I’ve been looking through my 12 step stuff where I thought I saw it and can’t find it!
one teaspoon
How did you fix the baby turnips? I am planting some for fall.
I just put them in a salad. But I think they’d be great sauteed in a little coconut or olive oil and garlic, sprinkled with any fresh herb.
Yesterday I had a bunch of fresh basil (you can buy it inexpensively at Asian stores), so I made some whole-wheat fettucini and tossed it with fresh chopped tomatoes, the fresh basil, sea salt and freshly ground pepper, and LOTS of garlic sauteed in a little olive oil. My whole family loves that for dinner, yum!
Robyn