Community Supported Agriculture

This post is not really about sewing, so you can skip this if that's really all you're here for.  However, if you've been around before you know I go on tangents, so there's that.

Chickens let loose on fallow field, those are onions. Mmmm.

This post is about Community Supported Agriculture or CSA's, and I am a member of one. Its a family run farm named "Spreading Oaks" about 20 miles from my house, even further out of the city (Atlanta) than myself. I first met them at one of the local farmers' markets and they won my loyalty with their personable demeanor. The wife is also a science teacher, so she had my heart there too. They sell produce, free range eggs, and grass fed beef, all of which I have photographic evidence of here.

Beef

  They had their first annual "meet and greet" on the farm this past Saturday. They talked about what will be grown this year, which is exciting, because they are adding more herbs and fruits.  I wish I had brought my DSLR with me because the property is just beautiful.  I did get permission to come back in the spring when things are starting to grow and bloom, and I'm looking forward to bringing you photos of that venture. One of the things our meet and greet  did remind me of is that farming is hard work. It takes a special sort of dedication to coax things to grow out of the ground, to keep back pests, and hope the weather cooperates.  Part of being a member is sharing in that risk, too. Of course there's the ethical and environmental benefits of being a member too, which I admit is part of the appeal.

The horse and miniature donkey. They were a hit with the kids. The horse wasn't so happy with Simon after he tried to feed him onions. *giggle*

Much like those of us that sew, its another way of being subversive. I think it takes a while for ideas to sink into a society, ideas of fairness, equality, and environmentalism. I've gone the activist knocking-on-doors route and while it was OK for a short period of time its exhausting, and often annoying to other people. Perhaps this is why I've never liked the idea of prosthelytizing. Instead, I find I'd rather take the way of being an ordinary person living by example. We don't have to change everything at once, but take small steps toward the path of balance. By doing something beneficial as if its completely ordinary the idea spreads. I'm sure this applies to many things.

Next post will be about my current project, honest.  If you made it this far thanks for reading my stream of thought.

Its Recipe Time!

What my fridge looks like on Fridays (please ignore the cola cans...)

So, I know I've mentioned this before but I'm a member of a CSA.  The folks over at Spreading Oaks Farm are wonderful people. Not only do they grow vegetables but they raise chicken and cattle too, for free range eggs and beef.  And by the photo above you can see there's no shortage of fresh, local veggies in my house right now. The trick is cooking it in ways that everyone will eat, and preserving the rest for later. I've decided to share more of my culinary adventures with you lovely people!

First is my breakfast casserole, or Frittata.  I'm doing this all in "standard" measurements but there are lots of conversion websites out there. Eventually I'll get around to converting it but right now I'm feeling lazy.  I just cleaned BOTH kids' rooms.  More on that adventure later.


Potato and Kale Frittata

Ingredients:

1 medium potato
2 cups chopped kale*
8 eggs
1 tablespoon of half/half or milk
1/3 cup shaved parmesan or reggiono cheese (more or less to taste)
oil (any will do, but olive is best)

8x8 baking pan, sprayed with Pam (deep dish pie pan will do in a pinch)

Halve the potato and the slice as thinly as possible, leaving the skin on.  Remove stems and chop kale. Heat up a heavy skillet and add oil to the pan, enough to keep the potatoes from sticking.  Fry potatoes until just starting to brown around the edges, then add the kale.  You may need to add a bit more oil at this point, but saute until just wilted and then remove pan from heat and transfer to the baking pan to cool a bit while preparing the eggs.

Crack eggs into a bowl and add the cream.  Beat until nice and frothy, much like you would with an omelet. Add salt/pepper/garlic powder to taste.  Pour the eggs over the veggies in the pan, stirring a bit to mix.  Sprinkle cheese on top and then bake in the oven at 350F for 25-30 minutes, or until firm in the center.  When this is done I usually set it under the broiler for about 3-5 minutes to make the cheese crisp and flavorful, but this is optional.  This will feed four people or two ravenous growing children. It will keep covered in the fridge for about two days, reheats just fine.

*The great thing about this dish is you can use just about any vegetable, even add sausage.  Spinach and green peppers I would not bother to cook ahead, but just add to the eggs. This is also easy to add more eggs to cover more veggies and feed more people, or vice-verse.