This year, our family decided to join a community farm. We did a little research and decided to buy a share in The Dover Farm, a small-scale CSA (community supported agriculture) operation, just 5 miles from our home. The produce is pesticide free, polyculture, and the farm is ecologically sound and sustainable. Our single share entitles us for a weekly pick up, starting the first week of June and running through early October. A way for us to buy local, seasonal, ultra fresh, and directly from the farmer.
In addition to the greenhouses (where they sprout the seeds in March, this being New England and all), they have some lovely acreage and a population of chickens (which I’m guessing help with fertilization, as well as providing fresh eggs).
Each week, new bounty awaits us when we arrive for our scheduled Tuesday afternoon pick-up. Today we came home with a bulging (recyclable) bag of lettuce, spinach, curly kale, rainbow chard, bok choi, red komatsuna (a type of bok choy, I learned), kohlrabi (stay tuned), spring onions, and sugar snap peas. Yum. One of the (many) things I like about being a member of this Farm is that you are exposed to veggies and fruit that you might not normally buy or eat. Take kohlrabi, for instance. I honestly have no idea what to do with it and, in fact, they remind me a bit of little green alien guys in the movie, Toy Story, who are stuck in the vending machine (“The Claw!”). But never fear, The Dover Farm blog to the rescue!! There’s a really sweet recipe there for Asian Kohlrabi Slaw – along with a great stir fry idea for all of that bok choy. Each week, a new adventure!