Community-Supported Agriculture: Volunteering for Veggies
/This spring was rough on my eating habits. I went from eating my heart out on my birthday to traveling for spring break and having an empty fridge before and after. There were a few solid weeks where I was getting takeout almost every day. I became lazy and didn’t feel like cooking, and takeout was just so convenient. When you live in a diverse area like Queens, NY, you can get just about any type of food at almost any hour.
All of this really started to catch up with me quickly, though. After my binge on takeout, I realized I had started to gain weight and felt that I had to start taking charge of my body again. I started walking more and going to the gym a bit more than the zero times per month I was already going, but that didn’t seem to make much of a difference. I needed to start eating right again.
I started to think about the 30-day Plant-Based Eating Challenge that I did and how great I felt eating fresh food for every meal. I began adding a few vegan meals each week, but I just wasn’t feeling inspired. I needed something else to motivate me.
In mid-May, I found that inspiration.
My husband at I stopped at our local bagel spot before our long drive out to my younger brother’s graduation from his Ph.D. program. They always have the local magazine called Boro available for while you wait on line, so I decided to grab one to read on the way out. That’s when inspiration struck.
There was a whole section on the Hellgate CSA, which is a community-supported agriculture program. That basically means you volunteer and pay a small fee to receive a bag of fresh organic vegetables every week. I’d heard of CSA programs before, but I never realized that there was one so close to home. I decided to research it a bit further to learn more before investing.
Photo credit: Alyssa DelSoldato
This specific CSA program is 28 weeks long and works out to be about $20 per week. You get 5 different organic vegetables and herbs which vary week-to-week. Every Monday, I receive an email that tells me what they’re harvesting for pickup the next day.
The only “catch” is that you have to volunteer for one session to help set up, distribute, or organize the fruits and vegetables. Considering the closest grocery store to me has terrible and sad-looking produce, I decided I would invest. $20 per week is a great deal for fresh organic vegetables, and one three-hour volunteer session over 28 weeks isn’t a big deal at all.
Since signing up with this program, I have gotten some really interesting ingredients. As you’ve probably noticed, I love playing games in the kitchen like using mystery ingredients to create my own meals. This program is perfect for me, and it has given me the motivation to get back on track and cook from scratch again.
Scallions
Photo credit: Alyssa DelSoldato
I’ve been doing a lot of research for recipes in my cookbooks and on Pinterest. I’ve also made a few of my own recipes, like Jalapeno Corn Fritters (see recipe below) using fresh scallions— which turned out to be delicious— with some sautéed mustard greens or a nice side salad. One week, I even made a killer Chimichurri Sauce (see recipe below) from my fresh oregano that I could easily smother everything in. My husband has also gotten excited about some of the ingredients and has helped me out with the cooking. One morning I woke up to the smell of fresh strawberry rhubarb jam— it came out delicious!
Strawberry Rhubarb Jam
Photo credit: Alyssa DelSoldato
Through the CSA, I’ve been able to try several vegetables I had never had before. I had my first Jerusalem artichokes, which might be better known as “sunchokes.” They were pretty tasty, but they weren’t easy on my stomach. I’ve also received rhubarb, lavender, leeks, sorrel, and curly cress. These are all ingredients I had either never heard of, or had very minimal experience with.
The mystery ingredients each week have really pushed me to experiment in my own kitchen. If you have an adventurous spirit in the kitchen, a CSA might be a good investment for you, too. In the meantime, feel free to test out these amazing and fresh recipes I created below!
Jalapeno Corn Fitters (makes 10-12 fritters)
Jalapeno Corn Fritters
Photo credit: Alyssa DelSoldato
Ingredients
1 jalapeno, seeded and minced
1 lime
2 large eggs
1/4 cup milk of choice
16 oz. frozen corn
1 cup whole wheat flour
2 tsp baking powder
4 stalks of scallions, chopped (green and white parts)
1 cup cheese of choice (I recommend cheddar or pepper jack— I used a vegan pepper jack))
Directions
1. Heat the corn in the microwave for about 2 minutes with the jalapeno and scallions.
2. While the corn is cooking, zest the lime.
3. Mix the milk, cheese, flour, baking powder, and eggs.
4. Add the juice of half the lime and half of the lime zest, mixing well.
5. Heat a griddle or large skillet and spray with a light layer of oil.
6. Drop some of the batter onto the skillet (they should have a 2-3 inch diameter) and cook until the bottom looks golden and firm, then flip. It should take a few minutes for each side.
7. Top finished fritters with lime zest, lime juice, sour cream, scallions, or hot sauce.
Chimichurri Sauce (makes 6-8 servings)
Ingredients
1 cup fresh parsley
3 cloves of garlic
1/4 tsp red pepper flakes
3 tbsp fresh oregano
1/3 cup olive oil
1/4 cup lemon juice
2 tbsp cider vinegar
Salt and pepper
Directions
1. Seed the jalapenos and cut into fourths.
2. Put all of the ingredients in a blender and pulse until smooth.
Serve on seafood, meats, vegetables, eggs…. really, you can’t go wrong!
Here are a few more dishes I’ve made— which ones would you try? Share your comments at the bottom of the page.
Click here to find a Community Supported Agriculture program near you.
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