Eating "out of the box"—literally from a CSA (Community Supported Agriculture) box—is a refreshing change for many people.

We're so accustomed to finding any fruit or vegetable year-round at local grocery stores, even when they're out of season. Food is flown in from far and wide to satisfy our cravings for summer stone fruit in the middle of winter. While I could discuss the drawbacks of this system for hours, I'd rather share why a CSA is a better option.

‍From Roots in Japan to Modern-Day Farms

If you're unfamiliar with CSAs, the concept started in the early 70s in Japan when a group of village women proposed to their local farmer that they pay upfront for their food for the season. This way, everyone in the "community" would share in the harvests.

Today, while things are a bit different, especially in tech-savvy California, the basic principle remains the same. Members of our farm pay upfront for a minimum of four deliveries. They receive their shares either weekly or bi-weekly, filled with what is ready and available to harvest. When necessary, we supplement with produce from neighboring farms, ensuring everything remains local and within the greater community of CSA farms.

‍Bored of Beets? CSA Hacks to Keep Things Fresh

Two main concerns often come up when considering a CSA lifestyle: repetition and unfamiliar vegetables. It's true—you might grow tired of cabbages and greens in the winter, and by late October, even I am ready to take a break from tomatoes until next year. However, pushing through the "end-of-season weariness" leads to the excitement of the first vine-ripened tomato or freshly dug new potatoes.

Believe me when I say, there is nothing like the first potatoes, a bit muddy, smelling of earth, barely any skin on them. They taste like no store-bought potato ever could. The anticipation of new crops makes enduring a long season worthwhile.

‍Veggie Virgins: Tips for Tackling Unknown Greens

Unfamiliar vegetables can be daunting, but a quick search for recipes will show you countless ways to prepare them. Most CSAs (like mine) provide newsletters with recipes to help you make the most of your weekly share. Over the years, I've learned to find veggie substitutes by looking for similarities.

For instance, if I don't have carrots, I often use cubed butternut squash or sweet potatoes to add sweetness and color to soups or stews. When out of celery, bok choy stems provide a delightful crunch and are delicious raw with dips. I love using turnips as a potato substitute when our potato supply runs out.

‍Roast and Blanch: CSA Box Hacks

Two kitchen hacks I swear by are roasting and blanching. Many vegetables can be roasted and enjoyed as a side dish or added to hearty salads or grain bowls. Depending on the season, I roast fennel, turnips, cauliflower, leeks, romanesco, radishes, sweet potatoes, squash, eggplant, peppers, and tomatoes. A bit of oil, salt, and pepper is all you need.

For greens, I turn to blanching. I keep the bunches intact, rinse them under running water, and swirl the leafy ends in simmering water until cooked. Once cool, I squeeze out excess water and chop them up for sautéing or storing for later use. Pre-cooking veggies not only speeds up meal prep but also prevents them from going soft in the fridge.

‍The Secret Ingredient: Community

Cooking and eating are fundamental daily activities, yet many of us have lost the connection to the food that nourishes us. We've been convinced that cooking healthy, delicious meals is too much work, time, or money. Being part of a CSA restores this connection.

At our farm, we offer numerous events for our members to connect with the land—from strawberry picking and olive harvesting to tomato canning and cooking classes. These activities help build a strong community and a deep appreciation for the food we eat.

More than anything, I want our members to walk the land where their food comes from, to spend time with me, and to get to know their food and each other. This sense of community is the foundation of our farm. The best piece of health advice I can offer is to eat locally as much as possible. Get to know your farmers, eat seasonally, and enjoy the freshest, most flavorful produce available.

If you're curious about what we're up to at Eatwell Farm, check out our newsletters available on our website. For a list of CSA farms across the country, visit Local Harvest. Whether you join a CSA or frequent your local farmers' market, these simple acts make a huge difference in your life and ours.

Keep on cooking!

Lorraine