Loving our CSA

For those of you who aren't familiar, CSA means "Community Supported Agriculture."  Basically, you buy a share of food from your local farmer before the season starts.  You're supporting your local farmer and hoping for the best return.  Once the season starts, you get a share (usually a large bag or two) of fresh vegetables, fruits, herbs and sometimes even flowers.  This Summer (from what I hear) has been the perfect one to grow fresh and yummy vegetables.  We've enjoyed getting a little something different every week and the girls have experimented with new tastes and textures, some hits and some misses.

We're hoping next Summer is as good as this one and during the darkest days of Winter, we'll remember these fresh goodies fondly!  Check out your options at Local Harvest!

We've loved this so much that we're all set for our Winter CSA, scheduled to start in November.  Yum!

Our farmer even sends out weekly recipes using the weekly produce.  Here's one we found particularly yummy around here:

Angel-Hair Pasta with Fresh Tomato Sauce Gourmet | July 2006

by Ian Knauer

This dish focuses on the goodness of ripe tomatoes, letting them be just what they're meant to be � wonderful. Yield: Makes 6 first-course servings Active Time: 20 min Total Time: 25 min 1 small garlic clove 3 lb tomatoes 2 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon sugar (optional) 1/2 teaspoon black pepper 1 lb dried capellini (angel-hair pasta) 1/2 cup chopped fresh basil Accompaniments: finely grated Parmigiano-Reggiano extra-virgin olive oil for drizzling (optional) Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes. While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil. Cooks' Note: Tomato mixture can stand at room temperature up to 2 hours.