Many long time members will remember seeing me from as far back as 2010, when I began working at Farmer Dave's. What you may not know is that I am also a CSA member!

When I started working at Farmer Dave's, I was recently married and had no children. Though I worked at the farm full time, my time after work and on weekends was my own to do what I pleased. I loved spending a lot of that time reading cookbooks, trying new recipes, and sourcing local ingredients. I had no trouble making use of my CSA share. Every week I would make a list of all the items in our  share. Then I would look through my extensive cookbook collection, choosing exciting new recipes that would make use of all the produce.

Now, six years later, I am in a different place in my life. I have a son, who will be turning 4 this summer. Even though I only work at the farm three days a week, very little   of my time and my brain bandwidth feels like my own. Cooking while my kid is awake is no longer fun and relaxing. My days are filled with three year old fun and trials, taking care of things in my household, and some downtime for my own self-care.

So, even though I have over a decade of cooking with farm fresh produce under my belt, as a CSA member, I had to learn a new set of skills once I had a child. How could I fit my CSA share into my family's lifestyle, without having to think too hard? Now that cooking is no longer a hobby, but a necessity, how do I make time for other responsibilities and hobbies while still cooking all the veggies in our weekly share?

The answer was to simplify. Instead of trying to choose new recipes to try every week, I cook almost exclusively the same flexible menu items. Once per week (when my son is asleep or occupied with my husband), I try to cook the following: two vegetable side dishes, a protein food such as baked chicken, and maybe a soup with lots of veggies, or a prepared salad. The vegetable side dishes are usually the same basic recipes each week. I cook braised vegetables or roasted vegetables a lot. Then, throughout the week, we pack our lunches from these items. When I don't have the brainpower to cook dinner, we have something in the fridge ready to go.  I use raw veggies in smoothies, salads and for dipping. I throw veggies into scrambled eggs and pasta dishes and stir fries - no recipes and minimal time commitment required.

And that's pretty much it. I am glad to know that my family eats well - even though cooking my share is no longer a hobby, but a necessity.

Bethany B. Dracut CSA Member

Although we LOVE hearing what Dave has to say every week, we thought it would be more fun to hear from YOU!  That's right, we want you to tell us a little bit about why you like Farmer Dave's or how it has positively impacted your life.  We are not asking for a long essay, but a few short paragraphs (1/4 - 1/2 page max) as why you have chosen to support your local farm.  

If you are interested, please send an email with your thoughts to jane@farmerdaves.net

We will choose one short essay a month and include it in the newsletter.
 

If we choose you.....you will receive a $50 credit to any add-ons for the CSA.

Can't wait to hear your thoughts!!!

Ingredients:

• 1 large onion, diced
• 2 cloves garlic, finely chopped
• 1-2 tablespoons coconut oil
• 1 can coconut milk
• 4 cups broth (veggie or chicken), plus water if needed
• 1-3 tablespoons mild Jamaican curry powder (or your favorite Indian curry powder or Thai curry paste)
• Up to 5 bunches/heads of greens, washed and chopped. Bethany used spinach and kale, plus spicy baby mix from the CSA share
• Washed and chopped root vegetables, such as hakurei turnips, radishes, or carrots.
• Salt, pepper, and cayenne pepper to taste.

Directions:

1. In a large stockpot, heat the oil over medium heat. Sautee the onions until translucent, then add the garlic and root vegetables and saute for about 5 minutes. Add coconut milk, curry powder, and broth. Add the washed, chopped greens, a little at a time. As the greens in the pot wilt, add more greens, and water to cover as needed. Simmer for 20 minutes. Add salt, pepper, cayenne pepper, and any other seasonings, to taste.

Have a great recipe to share? Email it to us to be featured in the newsletter and on our recipe blog!