By Dana Zia
“Perhaps more than any other, the food industry is very sensitive to consumer demand.” -Michael Pollan
It arrived a few days ago. It was wrapped in a plain brown wrapper and burgeoning with possibilities. “It” was my CSA package. CSA stands for Community Supported Agricultural, which is a subscription service that a farm will present a glorious array of their best veggies, once a week, to subscribers, during the gardening season. In return, the farmers get a lump of money up front to help with spring start up costs like seeds and fertilizers. In the last 25 years, CSAs have been spreading their roots deep and wide in the United States.
This concept was actually started by those witty Europeans. The concept is easy. We the consumers, who vote with our dollar, subscribe to a CSA so that we can support a small local farm. Now that farm grows their produce and meats in a manner that makes everyone happy, the veggies, the fruit, the bugs, the animals, the people and the earth; all happy. In return, we get not only beautiful organic food but a clean and vibrant environment to live in.
Twenty years ago, small family owned farms were on the critically endangered species list. Large corporate farms picked one food to grow, such as potatoes, and did it in HUGMOUGOUS amounts, with lots of pesticides and cheap petroleum fertilizers. This monoculture farming practice produces cheap food by at a great price. We almost lost our small farms, our environment and an enormous amount of different types of vegetables, fruits, and meat animals. The CSA/ Farmers Market trend is a grass roots, supported by you and me, movement to bring back small farms. Now doesn’t that feel good? We are part of a revolution!
I personally love being part of that revolution. When my CSA arrives, I am rubbing my hands together, wondering what is in that brown paper wrapped present. Then, I am thrilled with the challenge to use all of the gifts in the present before the next one arrives. One of the biggest challenges for me has been the beet greens. Now, why would that be a problem? I guess I was so dazzled by those sparkling beets in their bright red and gold hues, that the beet greens just wilted, sadly ignored, in the fridge.
I have vowed to use every one of my beet greens this year. Now beet greens are right up there on the charts in nutritional content and deliciousness. They are sweet, unlike some deep leafy greens, so you can use them in everything. Scrambled eggs, soups, salads, stir fries, quiche, you name it, beet greens can go there. Beet greens excel as much in nutrition as they do in taste.
This dish is open for interpretation. You can add whatever you find in your CSA or garden. We cook this almost every day in the spring for breakfast and add a few eggs for a full meal.
CELEBRATE LOCAL FOODS MONTH – Here’s a great way to enjoy our loccal foods – challenge yourself (and your family) to try one new vegetable a week. Farmers markets are now open throughout Tillamook County. You can also shop for fresh, local vegetables and foods at Food Roots Marketplace – for pickup or delivery – https://foodrootsmarketplace.localfoodmarketplace.com/
Spring Garden Hash
This is an excellent dish for cleaning out the produce in the fridge. It is open to interpretation.
Chopped all the following roots into bite sized pieces:
1 bunch of baby carrots
1 bunch of baby beets and their greens
A few potatoes (New potatoes if your can)
Maybe a sweet potato
Salt and pepper to taste
Smoked paprika if you have it
1 bunch of kale, chopped up
3 to 4 cloves of garlic, minced
1 spring onion, sliced
olive oil
1 -2 tablespoons of your favorite vinegar (I’m into white balsamic right now)
¼ cup of feta cheese
Salt and Pepper to taste
2 tablespoons of fresh garden herbs of your choice (rosemary and thyme are nice)
Eggs cooked to your liking (I like eggs over medium)
Preheat the oven to 425 degrees.
Prepare the roots;
Cut tops off the carrots and beets then scrub them and the potatoes till nice and shiny. Save your beet greens and put them in a jar of water like a beautiful bouquet, while they wait. (This will get them all perky.) Put your roots in a medium to large baking dish and toss them in 1-2 tablespoons of olive oil and some salt and pepper. Bake till you can poke a knife through them, about 25-30 minutes or so depending on how big the chunks are.
Meanwhile, wash the greens and chop them up into bite size pieces. Now, put a glug of olive oil in a large skillet that has a tight fitting lid and heat up to medium high. Throw in the garlic and onion and sauté for a minute or two till they become translucent and aromatic. Then add the greens and herbs and sauté with the onions and garlic for a few minutes. Add a tablespoon of vinegar and put the lid on and simmer, stirring here and there for about 5 to 10 minutes till they are wilted to your personal taste. Add a bit more vinegar if needed. When the greens are done, add a bit of salt and pepper, place them in a pretty bowl and add the roasted roots to the party. (Sometimes I just add the roots to the pan with the greens and mix it all together) Sprinkle the snow white feta cheese and add an egg (Cooked to your liking) on top and serve with pride. This dish is saving America’s farms.