CSA-style bag

What is a CSA?

CSA stands for Community Supported Agriculture and refers to an arrangement in which individuals purchase a ‘share’ in a farmer’s crop ahead of time and receive a weekly delivery of fresh, local food throughout the predetermined time period. Typically the share consists of a box of vegetables, but other farm products may be included. Usually contents of the share is based on what is available.
In most CSAs, members pay up front for the whole season and the farmers do their best to provide an abundant box of produce each week. If things are slim, members are not typically reimbursed.

Now what about my “CSA-style bag of fresh vegetables, fruit, herbs from my garden”?

This works under the same principal, just without you committing for 10, 12, 20 weeks by paying up front. I would love for you to keep coming back and ordering another bag. You decide week for week if you want to purchase a bag and how big a bag of vegetables you want. I get to decide what exactly goes into the bag.
Does “for those of you, who like a little surprise, a cooking challenge or simply can’t make up their mind a CSA-style bag of fresh vegetables, fruit, herbs from my garden with a little extra added value” make more sense now?
In the CSA-style bag you get more vegetable for your money compared to putting the same vegetables into your cart one by one, but you do not get to choose what goes in. You may become more adventurous in the kitchen, trying new foods that you normally wouldn’t  find at the store, or pick on your own, like dandelion, lambs quarters or tromboncino squash.

for reference: the picture above was this year’s very first $20-veggie-bag

Recipes

Please, share your recipes with me on the website, on the Recipes tab. We’d all love to know how you use your Duluth Cottage Kitchen produce and products, so we can try it too!

My version of this soup is more of a fairly smooth stew, not as liquid as you would expect for a soup, if you like it soupier just add more liquid.

ingredients:
a good handful small brown lentils
a dash of cayenne if you like spicy, use more
1 bay leaf
a couple of dashes of powdered garlic
a good pinch of dried summer savory
a handful chopped mild green peppers
1 onion, diced
1pt chicken stock
2 big handfuls of kale: curly, lacinato, rainbow, darkibor, whatever you have on hand, w/o stalks
a good blob of heavy cream or sour cream
salt
simmer all but kale and cream until lentils are getting soft, but not mushy, fish out and discard the bay leaf,
while the lentils simmer, heat up a big pot of salted water, boil, drain, blitz in food processor, to the consistency you like
combined lentils and kale, added salt only if needed
add cream at the table

We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!