A Post Dedicated to Community Supported Agriculture

Over the summer, I took the time to read Barbara Kingsolver’s Animal, Vegetable, Miracle.  It was the height of gardening season, we’d just acquired our first round of chickens, and I was completely enamored of her stories of sustainability and year-round local eating.

Of course I was – our garden was overflowing with tomatoes and beans and peppers, and there was local produce to be had at farmers markets and roadside stands everywhere I turned.  Even the chain grocers carried local and regional fruits and vegetables, and proclaimed it proudly with prominent signage.

When fall rolled around, I even planted a “winter garden” full of a variety of cruciferous vegetables – cabbages and brussels sprouts and broccoli and greens – along with tender lettuces and spinach.  Unfortunately, the brassicae were more fodder for a host of Mamestra brassicae (cabbage moths and their larvae) than they were for our family.  We managed to eke out a few small heads of broccoli and some collard greens, but for the most part the chickens enjoyed the leafy treats crawling with juicy caterpillars.  Our lettuces did well, though.

About four weeks ago, the Marketing Team Leader at Harry’s Farmer’s Market (with whom I’m partnering on the pantry stock-up giveaway – if you haven’t already entered, there’s still time!) announced on their facebook page that they were working with Rockin’ S Farms to put together a Community Supported Agriculture subscription program.  I was so excited to hear this – I’d read about Rockin’ S on Jenn Carter’s A Hundred Miles of Food blog, and was intrigued by this little farm located about 14 miles northeast of my house.  They grow their own corn for meal and grits, and grind it on their property.  They also make jams and jellies, and are known for their chow-chow.  I immediately decided that I would give their CSA program a chance.  I even had a chance to meet Nichelle Stewart, one of the owners, and her family at Harry’s one day when I went in to pick up my produce.

The thing about eating locally year round is that winter can be a tough time for produce.  Luckily, here in Georgia we’ve had a very mild winter so far, which means our winter growing season has been extended.  However, winter vegetables are very different from what we’re used to in the spring and summer.  Instead of brightly colored summer squashes, peppers and tomatoes, we’re talking about root vegetables, leafy greens and densely packed heads of cabbage.  As far as fruits go, you might still be able to get some varieties of apples, persimmons, pears and pomegranates.  And since we’re close to Florida, citrus is always an option.

One of my favorite ways to use kale

Our bags from Rockin S’ are always chock full of picked-fresh (usually the morning of the day they are delivered) greens and root vegetables. We’re also privy to bags of corn meal and grits, as well as shiny jars of preserves.  One week we even got honey from a local bee keeper.  I’ve had a great time coming up with new and interesting ways to incorporate these vegetables into our meal routine.  Yesterday, I had a comment on my facebook page from a fellow CSA subsriber.  I had mentioned using rutabagas from our bags one week to make dinner for our family.  She said she was a little inexperienced with some of these veggies, and asked for more info on how we used the rutabagas.  It occurred to me that there might be more people out there with similar questions (Nichelle Stewart from Rockin’ S does a great job of including recipes and information in the bags each week, by the way), so I decided to do a post recapping some of the ways we’ve put this bounty to good use, including the Kale Carbonara pictured above.

This salad with greens, pomegranate arals, pumpkin seeds and goat cheese is based on one that Tami of Running with Tweezers featured a couple of weeks ago. I shredded up some napa cabbage and colorful rainbow chard from one of our bag one week, and subbed chevre and pumpkins seeds for Tami’s pine nuts and aged goat cheese.  It was a huge hit at a dinner party we went to, and I’ve been making variations on it ever since.

This Asian-style beef stew is loosely based on this recipe for pot roast from Whole Foods.  I used carrots, beets and rutabagas as the vegetables in the pot and added some orange zest to brighten things up a bit.  It was delicious.

And for breakfast this morning, I made rutabaga and mixed-greens hash with a poached egg.  I love hash, and typically make it with potatoes.  Nichelle had mentioned that they use turnips and rutabagas in place of potatoes in lots of different applications so I thought I’d try them here.  I have to admit, I’ve always had a slight aversion to turnips.  They have a slightly bitter earthy flavor that can be a little offputting.  However, I really enjoy them in this hash.Rutabaga Hash
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 2


  • 2 teaspoons coconut oil
  • 1 large rutabaga, diced
  • 1 small onion, diced
  • 3 small carrots, finely diced
  • 1 cup mixed greens (I used rainbow chard and mustard greens), cut into thin ribbons
  • salt and pepper to taste

Begin by melting the coconut oil in an iron skillet over medium-high heat.  Add the diced onion and saute until translucent.

Add the rutabaga and carrot and spread out into a single layer.  Allow to cook, undisturbed, for 5 minutes (you want them to get good and brown on one side before stirring).  After the first five minutes, check to see if they have browned sufficiently.  At this point, stir periodically to make sure that rutabaga pieces get brown on all sides.

Toward the end of the cooking time, add the greens.  If necessary, cover for a couple of minutes to make sure the rutabagas are cooked through.  Taste for seasoning and add salt and pepper to taste.

Serve topped with a poached or fried egg and a sprinkling of hot sauce.

I have really enjoyed the challenge of finding creative ways to use the vegetables I’ve received from Rockin’ S Farms.  I love knowing where the food comes from, who grew it and harvested it, and that I’m doing my part, however small, to support our local economy and agriculture industry.  Nichelle and her family are providing a wonderful service, and we’re lucky to have access to that.

Don’t forget to click over to this post and let me know your New Years Resolutions (maybe you resolved to eat more locally this year!), or tweet the following: I want to win a $50 Whole Foods Gift card from @HFM_Alpharetta and @lifeinrecipes: http://bit.ly/AsEio7.  You could win a $50 gift card to Whole Foods, courtesy of Harry’s Farmers Market.


A Celebration, a Goal, and a Gift For You

As I sat down to write this post, I realized that it has been exactly two years since I first started this blog.  Two years.  I can’t really believe I’ve stuck with it for that long.  I’m notorious for starting things and then giving them up before I’ve gotten very far.

Speaking of sticking with things (or not), I have a confession to make.  I started 2011 with a goal to eat healthier and to exercise more.  In January of 2011, I was about 10 lbs. heavier than I wanted to be. I blamed it on “baby weight” that I’d never lost (the “baby” was a year old at that time).  I thought if I introduced more whole foods, cut back on the meat and dairy, and introduced some moderate exercise I would easily drop that 10 lbs. in no time.

Now we’re in January of 2012


and instead of having lost that extra 10 lbs. I’ve put on 20 more.  There, I said it.  I’m 30 lbs. overweight, and I hate it.  I guess those 2011 goals didn’t really work out so well.

This year, I’m bound and determined to stick with it.  I know – everyone is setting goals and making resolutions right now.  It’s the thing to do. My most popular posts over the last few days have had to do with kale and greens and whole grains.  People are looking to eat better and get healthy in the new year.

I’m doing a couple of things to help me along on my goals.  First, I joined the Couch to 5k training program.  I’ve never been a runner.  In fact, I’ve kind of always hated running.  In high school I would do whatever was necessary to avoid running in PE.  I’m now almost done with week two of the nine week training program, and I can honestly say that I still hate running.  BUT, I’m sticking with it.  I suck at it, but I’m doing it.  And I can tell I’m getting better at it, in teeny-tiny minute increments.  So that’s something.

The second thing I’m doing is partnering with my local Harry’s Farmers Market to give my pantry a healthy makeover.  Whole Foods, in their Whole Story blog, issued a $50 pantry makeover challenge.  Their claim is that you can buy a list of pantry staples at Whole Foods (which I realize some people refer to as “whole paycheck”) for about $50.  The items on the list are:

  • 1 lb black beans
  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almondmilk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

Whole Foods is running a contest through the end of January to give away five grand-prize packages of a year’s worth of pantry staples and a pantry makeover.  They’re also giving away 31 pantry stock-ups valued at $50 each.  All you have to do is leave a comment on the post on the blog.

Harry’s contacted me to see if I wanted to participate in the challenge.  They offered to either provide me with a $50 gift card that I could personally use for the challenge, or that I could give away to one of my readers.  I decided to take the challenge on my own, just to see if I could really buy everything on the list for around $50, and to save the gift card for one of you.

Today I went to Harry’s armed with my list and a few coupons that I’d printed off of their website.  My shopping trip took a little over an hour (mostly because I had a hard time finding canned-tuna and sundried tomatoes), but in the end I wound up spending less than $45 for the items on the list.

I had four coupons for $1 off various items, and I got two $.10 bag credits.  Even if I hadn’t had the coupons and the bags, my total would have been right around $50.  I did make a couple of substitutions: I got two cartons of almond milk instead of one almond and one soy (I don’t do soy milk), and I purchased two 28-oz. cans of tomatoes instead of three 15-oz. cans. I also accidentally got an extra bag of rice that added $1.99 to my total.

That’s a lot of food.  I’m not sure it will last us the whole month, but we’ll certainly try.  I plan to keep you all updated on our progress here on the blog, and to include recipes for things that we make with these ingredients.  I figure that all of these pantry staples paired with the produce I get from the Rockin’ S Farms CSA I recently joined and the meat I get from Riverview Farms should get us pretty far.

For lunch today, I made this recipe for Tuscan Tuna Salad from the Whole Foods website.  I served mine on a bed of mixed greens that I got in this week’s CSA bag (spicy mustard greens were a very nice addition) with some whole-grain crackers on the side.  I highly recommend it.

For dinner, I chose this recipe for Orecchiette with Broccoli Rabe, Sundried Tomatoes and White Beans.  I subbed broccoli from our garden for the broccoli rabe, but otherwise I followed the recipe to the letter.  Even my kids liked it.  My husband and I ate ours with a mixed-green salad on the side and there was plenty left over for lunch tomorrow. The key (in my opinion) is adding the water from the reconstituted tomatoes along with the pasta water at the end.  So good.

Okay, here’s the part you’ve all been waiting for.  Because the blog is two, because I’m determined to stick with my goals this year, and mostly just because I appreciate you all so much, I’m teaming up with Harry’s Farmers Market to give one of you a $50 Whole Foods Gift card that you can use to make over your own pantry (the gift card can be used at any Whole Foods store).  Here’s how you can enter to win:

Tell me in the comments what your New Years resolution was this year.  Are you going to stick to a budget for the first time ever? Are you going to get a pedicure every two weeks? Is your goal to read the Harry Potter series from start to finish before 2013?  Whatever the goal, let me know and you’ll be entered to win.

You can also tweet the following: I want to win a $50 Whole Foods Gift card from @HFM_Alpharetta and @lifeinrecipes: http://bit.ly/AsEio7.

Do either of those things between now and 12:00 PM Eastern time on January 30, 2012 and you’ll be entered to win.  Do both to be entered twice.  Limited to two entries (one here, one on twitter) per person, please.  I’ll announce a winner on January 31.

Subscribing to a CSA Is Like Being on Chopped

For about four years now, I’ve been looking for a meat CSA in my area.  I’ve also looked into (but have never committed to) buying whole and half cows, purchasing pastured pigs and goats, heritage chickens and turkeys, all of which require a fairly large financial commitment and can result in a substantial amount of meat to store.  What I really wanted was a subscription service where I could pay monthly, quarterly or bi-annually and be assured a certain quantity of meat without having to commit to any one type or cut.

Finally, after much research and years of buying from a variety of local and regional farms either at the farmers market or at Harry’s, I decided to bite the bullet and test the waters with a local meat CSA.  Riverview Farms is a farm in northwest Georgia, about 50 miles north of where I live.  They offer both produce and meat subscriptions, but right now I’m only taking advantage of the meat (our garden is still producing, so we’re going to utilize that as long as we can).  They are a certified organic farm and they specialize in Berkshire pork and grass-fed beef. And they have a drop-off point that’s about four miles from my house.

We received our first box last week.  We pay $68 a month for 10 lbs. of meat.  This month we got a chuck roast (about 2.5 lbs.), two pounds of ground beef, two pounds of breakfast sausage, four bone-in pork chops (totaling a little over 2 pounds) and a pound of chorizo.  I love that we don’t know what we’re getting ahead of time, because it forces me to be creative with my dinner menus.  You can also place orders for certain items to be added to your box if you know there’s something you want.

lettuce, spinach and an egg from our own backyard

Tonight, I was struggling to think of something to make for dinner.  I knew I wanted to use some of the chorizo, and I’d pulled some spinach from our garden earlier in the day.  I also had some quinoa in the pantry.  I was drawing a blank, though, when it came to putting all of those things together into a cohesive meal – it was like a Chopped chef’s worst nightmare (although, on Chopped they probably would have thrown in peanut-butter or some kind of terrible fruit candy just to screw with me).  I decided to google those three ingredients, on a whim, and was delighted to find a recipe that fit the bill perfectly.  It even utilized those eggs I’d gathered.

I changed things up slightly by using fresh chorizo rather than dried (since that’s what I had), and I baked everything in the same pan I used to saute the chorizo, onion and spinach which resulted in a nice crisp brown crust on the bottom and edges.

Baked Quinoa with Chorizo, Spinach and Cheese
adapted from A Foodie’s Footnotes: Baked Quinoa with Spinach, Cheese and Chorizo
prep time: 20 minutes
bake time: 25 minutes
yields: 4-6 servings


  • 1 cup quinoa, rinsed
  • 1/2 pound fresh chorizo
  • 1 medium onion, diced
  • 3 cups fresh spinach, chopped
  • 2 large eggs
  • 4 oz. shredded sharp cheddar cheese (about 1 cup)
  • 2 1/2 teaspoons chopped fresh sage
  1. Preheat the oven to 400F
  2. Cook quinoa according to package instructions
  3. Remove chorizo from casing and saute in a large heavy skillet or saute pan until browned. Break up the sausage as it cooks.
  4. Using a slotted spoon, remove chorizo from the pan and set aside.
  5. Add chopped onion to the fat rendered from cooking the chorizo and saute until browned and translucent.
  6. Add chopped spinach and stir around until wilted.
  7. Add the sausage back to the pan and remove from the heat.
  8. Drain the quinoa and place it back to the pan you cooked it in.
  9. Scramble the eggs and add them to the cooked quinoa along with 3/4 of the cheese and 2 teaspoons of the sage.  Stir to combine.
  10. Add the quinoa mixture to the sausage mixture and mix to evenly distribute the ingredients.  Spread it evenly in the pan.
  11. Sprinkle the remaining cheese and sage over the top
  12. Bake at 400F for 25 minutes, or until top is browned
  13. Enjoy!

Y’all, it was delicious.  I went back for seconds and my husband went back for thirds and fourths.  The kids were kind of indifferent, since the chorizo was spicier than what they’re used to, but I don’t think that will keep me from making this again.  I might try it with a milder sausage next time, but I’ll definitely be revisiting this recipe.  And I hope you’ll try it, too.  You could even do this as a vegetarian meal, eliminating the chorizo and spicing things up with some chipotles or chile de arbol.

If you try it, let me know.  I’ll be knocking on your door right around dinnertime.