Test-plot-grown broccoli near Salinas, Califor...Image via Wikipedia

We’ve just finished our first vegetable csa here in cape town. A csa (community sponsored agriculture) is the ultimate in food box dorkiness; you pay upfront for the farmer to buy their raw materials, which they dispatch to you (if their crops are successful) and you get whatever they’re growing. There are tours to visit the farmers during the season (we were busy, so didn’t go), which adds an extra element to the experience. You pick your crops up from a central area, and that’s about it.
The joys of the system are that you are getting farm-to-table food; something can be in the ground that morning and you can eat it that evening (so its not irradiated and sitting in some warehouse for ages before it gets to you). I’m a big broccoli fan, and I haven’t ever had such green tasty broccoli before, similarly to the sweet potatoes (unfortunately we only had one week of them though). Its exciting receiving the week’s produce and wondering what’s going to be in there. Also important is the dinner party conversations which allow you to take your food douchery to another level.
Its not all about eating fresh vegetables and marveling at the provenance of nature. You do tend to get a lot of repeats (we ate a lot of carrots), there is the shlep of picking them up, and it costs a bit more.
After doing the winter one I would be interested in looking at a summer version, and perhaps one that also focused on fruit. I’d also be very keen to get a share of a pig or a cow. I don’t know how well I would relate to my bacon if I had to meet it first, but I like the idea of being a bit more responsible in terms of understanding where my food comes from and how its treated along that path. I think it was fairly successful, so I’m intrigued on how it will progress.
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whisky spiced pumpkin bread & butter pudding

This was voted as the best user recipe from the guardian.
For me it ticks a lot of boxes; cinammon spicy, sweet pumpkin and baked desserts

I’m not going to go into a lot of detail about the recipe, suffice to say that it isn’t as difficult as it looks. And its even more tasty than it looks.

I didn’t have some of the ingredients, so I substituted them; I used milk instead of cream (it was a weeknight) and normal sugar instead of dark sugar.

Make this, people will love you

2 quick snacks

Weeknights are tough to be an amateur gourmet, there are babies to feed and put to sleep, and life in general to be dealt with. However, its no excuse for not treating yourself right.(or at least that’s what I feel). The secret is to do good shopping, and then you’re prepared.

The other night we needed a quick starter snack, because dinner was taking a while. I had some persimmons and some jamon and thought of the classic parma ham and melon. This is the same kinda thing; the salty with the sweet and real easy to prepare. Chop up the persimmon and top it with some jamon (this one is pata negra, I’m salivating again looking at the picture)

Tuesdays are fresh fish days at our house (there is a market near my work), and we normally have it fairly unadulterated, as the fresh fish flavour is great by itself. The other night we had salmon steaks and I wanted a quick marinade to zing them up. I squeezed the juice of a blood orange and a tablespoon of harissa together to make a red paste and marinated them for half an hour in them. They were great; a little spice, a little citrus and a nice colour