Big news! We finally made the leap into signing up for our own CSA box! This is something my bf Rob has wanted to do for awhile, and the rest of the roommates and I quickly got on board.
The natural choice was Johnson’s Backyard Garden, an Austin favorite. If you’re not familiar with CSA (Community Supported Agriculture), here’s an explanation from JBG:
Community Supported Agriculture is much different than going to the local grocery and buying your vegetables. It is a direct partnership between you the consumer, and our farm. CSA members pay in advance for a share of the upcoming harvest and are ensured access to truly nourishing food, food that is grown locally, organically and is delivered when most nutritious and fresh. What’s more, the shareholder cultivates a relationship with their farmer, the land, and with other shareholders. CSA is an opportunity to use your money to support valuable causes: responsible land stewardship, a vibrant local food economy, a healthy community, and the success of local farmers.
Can’t argue with that. Especially considering the amount of vegetables I eat on a weekly basis. We’re getting a medium box every two weeks, plus a half-dozen farm fresh eggs. Our first box, which was delivered last Tuesday, held delights such as sweet potatoes, rainbow carrots (absolutely gorgeous!), kale, spinach, parsley, and even daikon. The fun thing about getting a CSA box is it’s kind of like being on Chopped, except for instead of crazy ingredients it’s a bunch of super fresh, organic produce. You still have to figure out ways to cook it at its peak before it starts going bad, though!
Last Saturday morning I wanted to use up some of our beautiful vegetables and, obviously, try out some of those eggs in our morning meal. I decided to go the hash route. I’ve never put carrots in a hash before, but their crisp sweetness was great with the sweet potatoes. I added some leftover chopped organic chicken breast to bulk up the protein, plus some leftover red and green onion (not from JBG, but duh, gotta have some onion). The result? A gorgeous rainbow of colors, flavors, and texture. Adding a runny-yolked egg was really just gilding the lily.