CSA

Reusable bags have been declared an unlikely mode of virus transmission, but the widespread use of single-use plastic continues at stores and restaurants nonetheless. Here’s how residents are navigating the sustainability hurdle. Philadelphia achieved a major milestone in December 2019...

The Philadelphia food scene is one of the most underrated in the country. Most visitors come to Philly craving a cheesesteak, but it’s easy to get distracted by the unexpected culinary landscape. From upscale Steven Starr and Vetri restaurants to...

Guys! Everyone! It’s time again! It’s spring! Time to get used to more daylight, swap out the bulky sweaters for summer dresses, trade in those heavy boots for sandals, wipe the dust off of your juicer, and sign up for...

CSA season is coming! CSAs (Community Shared Agriculture) are fantastic. You get weeks of fresh, local veggies and barely have to hit the grocery store if you play your cards right. However, there are some challenges with the CSA season....

We talk about what to do in order to be more sustainable here, but we also try to be honest about our flaws, too. I made the ultimate amateur hour mistake when freezing a jar of soup. It cracked in the freezer,...

Confession here. I've never been much of a soup girl. I mean, not that I was ever opposed. How else can you heal a cold without Chicken Noodle? (Now it's "Chickn" noodle.) Or the occasional Grilled Cheese MUST has Tomato Soup for that gooey, dipping perfection. But beyond that? I didn't want to waste time making soup. But now that I've been getting a CSA for over 3 years and my schedule has NOT slowed down, it's nearly impossible to keep up with all of these damn veggies. But now, I can can saute a few, add water/stock and Voila! I can divide soup into mason jars, stick them in the freezer and pull out a lunch without worrying about BPA or whether it's organic. Because, duh, I made it from farm-fresh, local & organic vegetables. So soup has saved me. Find the recipe for this delicious soup, after the jump:

Gardens and farms are showering us with fresh summer veggies as we hit the middle of summer! Have local, CSA or farmer’s market vegetables that you don’t know what to do with? Here’s an easy vegetarian recipe to try using July’s harvests. A perfect accompaniment for breakfast or brunch, this summer vegetable frittata is a great way to get in your daily servings of veggies.

Part of the excitement, anxiety and fear each week of a CSA is figuring out how to use all the veggies AND waste the least amount of food. Let's face it - I pay for the CSA veggies up front and Bennett Compost to take my scraps. I want to make the most of the fresh, local, organic and DELICIOUS produce that's delivered two blocks from my house on a weekly basis. I'm in my third season of Red Earth Farm's Summer CSA share with my BFF. We've scared off a few of our friends on veggie season explosions, but enjoy the process. And I think we enjoy humblebrag-complaining about how many veggies we have, too! So how did the week break down?

Summer is officially here! Beaches, Fourth of July, Barbecues, Swimming, Tacos… Yes, tacos! Something about tacos puts me in a relaxed mood. (Or maybe it’s the margarita that I sip on while I make a batch…) Tacos are a spicy, flavorful meal; plus they’re super easy to make with a few ingredients from your CSA. I prefer shrimp tacos because of the high protein, low fat, and digestibility. It’s also chalked full of GOOD fats, like monounsaturated or omegas also found in avocados, olive oil and walnuts. It’s also great for those who aren’t ready to be totally meat-free yet.