This summer Kristina and I, the newest interns at Worcester Food and Active Living Policy council decided to sign up for a local CSA: Nuestro Huerto. This is a new experience for both of us. We decided to pick the half share and split the costs over a five month period June-October, which is extremely reasonable for about $135 each. We were both excited to find out the types of produce we would get, I was particularly nervous because I have not been adventurous in regards to green foods but I was ready to try new things!
In the last few weeks we have received kale, mustard greens, chamomile, purslane, purple orach, chives, mint, cabbage, radishes, sage, arugula and many other choices. Some of this I had never heard of let alone knew how to cook (purple orach? purslane?) but I was not daunted by these new, at least to me, and exotic veggies. The workers at the CSA are always helpful to tell us what everything is and how best to eat it; raw or cooked, at the very least. The first thing I made was the arugula pesto (the recipe from a previous blog post). It was delicious! I made a sandwich where I spread it on toasted bread with a fried egg, goat cheese, and bacon. (It is important to note that I was never a bacon fan until I was introduced to Trader Joe’s “healthy” no nitrites, no antibiotics, etc., now I’m obsessed and tell everyone about it.)
It is hard to find vegetables that interest me and I will say some of the produce I am wary about; purple orach, lamb’s quarters, purslane, however, taking part of this CSA at Nuestro Huerto, is helping me experiment and enjoy locally grown produce. Not everything is unfamiliar though; like chives, mint, sage, arugula, basil, kale, and etc. I have never before made dumplings but we both (Kristina and I) decided to try out having a dumpling feast, using the cabbage and other ingredients we acquired through the Nuestro Huerto. I decided to used kale and collards as a main ingredient, that went really well as a filing and had ourselves a dumpling party (she even used the outer leaves of the cabbage to help steam them!).
It seems like urban farms have the same issues as rural ones with animals eating up the veggies, the CSA employees explained to us why the reason the pickings were slim and limited in the beginning. One week we were introduced in person who was getting free meals, in one of those trap door cages we saw a (cute) little groundhog.
Kristina and I were surprised to find this animal such a problem in an urban farm. As we walked back from our pick up we passed empty lots filled with over grown grass and nature and you realize we intrude on the animals living space and push them to smaller areas where they can survive and a great bid cabbage probably seems really yummy sitting there for the taking.
It has only been about three weeks since we have started and there are many more to go, experimenting with familiar and new foods, trying out different recipes on locally grown seasonal produce. I am excited for our time with Nuestro Huerto and both Kristina and I will be updating on our summer with the CSA and our cooking adventures.
