regular readers know that bwe & i have purchased half a share in a local farm and receive a quarter bushel (sometimes more depending on availability) of vegetables each monday. in case you don’t know, this is commonly referred to as community supported agriculture, or csa. we chose to use long hungry creek farm, run by the barefoot farmer, for a few reasons, one of which being that we’d met him at a screening of the future of food (a great, but really scary documentary).
we’ve chosen to participate in a csa for a number of reasons. first, we’re reducing our footprint by reducing the amount of miles that our vegetables travel before their final destination (our mouths). most of the vegetables in your grocery travel anywhere from 1000 miles to 2400 miles. how’s that for fresh? second, due to the time to harvest, pack, ship and merchandise grocery veggies, they lose a lot of their nutritional value. our veggies? they travel 75 miles from the farm to our front door and are usually picked they day of or the day before they’re delivered. that means they have more taste AND they have more nutritional value.
we also want to support small farming, thank you willie, neil and coug, and it doesn’t hurt to have a little more of a macrobiotic diet.
i decided that it’d be a neat way to learn to use my camera to start taking pictures of the veggies we get each week, and maybe to talk about how we’ve used them. here’s my first crack at it:

some of this is actually from last week, but i couldn’t resist taking a picture of this beeee-you-tee-ful squash. we’re getting boatloads of squash right now.

these are also from last week, but we did pick up a new bunch of beans this week. a little onion, a little olive oil, and a little bit o’ salt and, voila!, tasty green beans.

we started getting carrots 3 weeks ago, and they’re getting larger with each week’s harvest.

leeks. we still haven’t figured out how to cook these. they usually wind up in our compost bin.

swiss chard

this is our 3rd week of getting potatoes, and they’re pretty much letting us take all we can eat each week. good thing i LOVE potatoes!

clockwise from left: basil, parsley, dill. we’ll use the dill to make pickles from last week’s cucumbers.
we also got a TON of pan patty squash and i think some other odds & ends, but bwe had them in the fridge before i could take shots of them, damn her.
anyone else using a csa? anyone have a good recipe using leeks???