Conscious Eating LOCAL greens
Buy Direct from Farmers Through Community Supported Agriculture
by Robin Mattson
What had to be one of the longest winters in Manhattan is finally over. Green sprouts are popping out of the earth in container gardens, window boxes and herb gardens all over the city. Although I wish I had room for a proper vegetable garden, like the one my father used to grow in California, when I was growing up, I long ago embraced the fact that it wasn’t going to happen in New York.
Then I heard a rumor floating around the Seaport that our neighborhood was forming its own Community Supported Agriculture (CSA) group, one of many such communities of individuals across the country who promise to support a local-based farm operation and, in return, receive a portion of its crops. By participating in a CSA, we are truly supporting the economy on a grassroots level.
Picking up a weekly mystery basket full of fresh organic fruit and vegetables seemed like the perfect solution to not being able to grow corn and tomatoes on my apartment terrace. With great anticipation, I signed up for a share in this new neighborhood co-op venture. I will be receiving a“just picked” weekly portion of farmer Zaid Kurdieh’s crops, from the Norwich Meadows Farm, a certified organic farm in Norwich, New York.
Being part of a direct connection between the food I serve my family and friends and the people who actually grow this wholesome, organic food for a living is a meaningful way to take responsibility for the nourishment I bring into my home. I’m supporting local farmers, eating healthier and relishing food that is days fresher than it would be in any store. Buying local also translates to a smaller carbon footprint, because less fossil fuel is consumed in transporting it.
When the email arrived announcing our first delivery, I rushed over to the local business that agreed to be the drop-off location. Every week, we shareholders bring our own recycled bags and receive six to eight different items of produce, in varying amounts. There is really no way to plan ahead for meals. We wait and see what the farmer delivers, fresh from his farm, and then eagerly head to the kitchen, seeking inspiration.
Each month in Natural Awakenings NYC, I will be sharing recipes I put together from the wonderful seasonal fruits and vegetables we receive from my local CSA outpost.
Salsa Verde
Recipe by Robin Mattson
I always have to think quickly to find the best way to use the fresh, but sometimes fragile, ingredients I get from my Community Support Agriculture (CSA) membership. I usually have small bunches of fresh herbs, left from my CSA pickup, sitting in my refrigerator.
A delicious way to bring these aromatics together is to make this incredibly versatile uncooked green sauce, which may contain any number of fresh green herbs.
The oil in the salsa verde will coat the herbs and help preserve them. It can be used to sauce chicken enchiladas, infuse a minestrone soup or drizzle over poached shrimp. Because fresh aromatics are key to the taste of this sauce, do not attempt to make it with dried herbs.
Garlic scapes (the flower/seed stalk that shoots up from the bulb) came from my CSA, but can sometimes be found in Greenmarkets around the city during the spring months.
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 shallot, finely minced
2 tablespoons chopped fresh, flat-leaf parsley
1 tablespoon minced, tender young garlic scapes
(very optional—1 or 2 garlic cloves can be used
to replace the scapes)
1 tablespoon chopped fresh dill
1 tablespoon chopped basil
2 teaspoons white balsamic vinegar
Salt and pepper to taste
Whisk together all ingredients in a medium size bowl and season with salt and pepper.
The salsa will keep, refrigerated with the surface covered in plastic wrap, for a least a week.
Makes about 1/2 cup.
Norwich Meadows Farm provides organic produce to seven CSAs (five in NYC) and sells at the Union Square and Tompkins Square farmers’ markets. Contact them online at NorwichMeadowsFarm.com.
Robin Mattson is an award-winning actress, author and chef.
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