We have belonged to a CSA (Consumer Supported Agriculture) Farm for 13 or so years.
We originally joined Great Country Farms so our son could see what farm life is like. Our son has long left home but we still love the farm, now more than ever. They deliver each week during the growing season and we can go out there whenever to pick our own. Sometimes, we go just to walk around in the country air.
By chance, I also found a winter CSA that I’ll join next fall and a buy-as-you-go farm that delivers each Thursday, if you want what they have on offer each week.
I originally found East Side Produce through a half-off deal on Groupon. We got $40 worth of fruits and veggies for only $20 – including delivery. You can’t beat that!
We’ve only had one of the East Side boxes so far, but the dog was very interested in the pineapple they brought us along with all kinds of wonderful things. She even looks like she’s licking her lips!
With all these fruits and veggies coming into the house, we’ve started eating more healthfully.
This is one of our newer recipes when I have the time to heat up the oven.
Oven roasting concentrates the flavors of the vegetables resulting in a flavorful side dish that’s still low in sodium.
6 cups assorted cut-up vegetables (1 1/2-inch chunks), such as red onion, potatoes, red bell pepper, yellow squash or zucchini (I also add green peppers when I have them)
2 tablespoons olive oil
1/2 teaspoon Thyme Leaves
2 tablespoons Mrs. Dash
Preheat oven to 450°F.
Toss vegetables with oil in large bowl.
Sprinkle seasonings over vegetables; toss to coat.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
Roast 30 minutes.
- 10-layer roasted vegetable salad [Vegetarian] (treehugger.com)
- Roasted Beets, Sweet Potatoes and Carrots (healthyconnectionslondon.wordpress.com)
- Roast Vegetable Couscous with Cashews (peonut.com)