Is a CSA for me?
Deciding to receive a basket on a weekly or bi-weekly basis is a lifestyle change for the good; the first few baskets are so exciting! Then the realization that there are still veggies in the fridge from last week and now I have another basket on my doorstep….. How can you determine if a CSA is for you?
We track the number of people who sign up for our service. At approximately 1,900 enrolled, we have close to 190 deliveries per week. We always ask for feedback as to why they stop their service so we can look for ways to improve. About 80% tell us they just do not use the produce. (The rest are typically financial, moving, etc.). We talk to many of our Members and have a pretty good idea if they’re going to stay long term or just for a short while based on a few question. We know the decision to eat healthier is a high priority for most people. Unfortunately convenience food (whether it’s a pre-packaged item or a drive-through restaurant) seems to win more often than they should for good health.
If you are considering joining our Membership (or considering any type of CSA subscription) here are a few questions to ask yourself.
How often do you cook?
Be realistic. Look at your lifestyle and consider the amount of time that you are home:
Have a houseful of active kids that you are chasing after (band, drama, sports)?
Work late nights or long hours?
What type of meals do you cook?
If your regular weekly menu consists of burgers, spaghetti, tacos, etc., are you willing to incorporate fresh veggies? You can do this in a variety of ways:
- Add chopped (or pureed) veggies to most sauces.
- Plan on a weekly soup/stew to use remaining veggies. It will be different each week!
- Eat a salad for lunch. It doesn’t have to be just lettuce and tomatoes. Add chopped veggies or use leftover grilled veggies.
- Any vegetable can be steamed, stir-fried, roasted or grilled. This includes wedges of cabbage, root vegetables, lettuce (yes lettuce!), and asparagus. If you usually boil your veggies, you’re missing out! Veggies take on a new flavor when grilled or roasted.
- Use up a bunch of produce at once by juicing them.
- If you don’t have time to cook, consider cutting the vegetables up and freezing them for later use.
Are you adventurous?
We do the best we can to notify our Members in advance of the basket contents. Mother Nature is ultimately in charge of the final decision and forces last minute substitutions. Will it throw off your whole week to get Baby Bok Choy instead of Cabbage?
Will you try unusual items like Rutabagas, Chinese Broccoli, Kohlrabi, Fennel, or Kale?
We do offer the ability to put items on your do-not-send list. However if you only use apples, cucumbers, lettuce, tomatoes, and broccoli in your menu each week, those things are not available year round. Seasonal eating is an adjustment to most families. Anticipation of a new crop is exciting! Local strawberries taste that much better when you know you can only get them for a short time.
Our service gives you the opportunity to experiment with new produce! If you’re not sure how to cook something, we post recipes in our weekly newsletter, on our blog and on Facebook. Or you can call us! We’ve received many calls from Members who don’t know what a particular item is! We’re happy to give you tips about cooking, produce storage, or to answer any questions you may have.
There is no denying that eating fresh, nutritious fruits and vegetables as much as possible is good for you and your family. Start with one of our tips and take it one step at a time. It won’t take long for you to become accustomed to preparing healthier meals.
Happy cooking!
Pam
Picking Oranges at McKellar Farms
Some of McKellar Farms’ oranges go to the packinghouse. Bob took pictures of the picking in progress.
To begin, the picking crew brings the bins. A semi truck with a trailer pulls up stacked with empty bins. The forklift driver unloads the trucks and drops them off at the end of the rows of trees. The picking crew then turns the bins on their sides and “rolls” them down the row. (I remember the first time I heard the thump, thump, thump sound of a bin getting rolled down the lane. I had NO idea what it was and it startled me a bit! Of course I had to go out and investigate! – pam)
The pickers use ladders to reach the tops of the trees. As you can see, the ladders tower some of the younger trees. Soon they’ll be so tall we’ll have to top them. Orange trees get “topped” (looks like a buzz cut) to keep them low enough for the pickers to reach the oranges (for safety reasons you don’t want to go higher than 12 feet on a ladder). It also allows more light through the trees that is good for the health of the trees and oranges.
Once the bins are full, the forklift driver puts the bins back on the trailer and they’re hauled to the packinghouse.
Pam
No-Fuss Potato Soup
from Taste of Home www.bestsimplerecipes.com
- 6 cups cubed peeled potatoes (can mix in cubed peeled turnips as well)
- 5 cups water
- 2 cups chopped onion
- 1/2 cup chopped celery
- 1/2 cup thinly sliced carrots
- 1/4 cup cubed butter
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 can (12 ounces) evaporated milk
- 3 tablespoons chopped fresh parsley
- snipped chives (optional)
In a 5 quart slow cooker, combine the first nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender. Add milk and parsley’ mix well. Cover and cook 30-60 minutes longer or until heated through.
Garnish with chives if desired.
Daikon Radish with Chicken
- 1 daikon radish
- 2 boneless chicken legs w/thigh
- 1/2 teaspoon chili flakes
- 1 tablespoon vegetable oil
- 1 crushed garlic clove
- 1 teaspoon sesame oil
Cooking Sauce:
- 2 cups chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon sugar
- 1/4 teaspoon mirin rice vinegar
- dry white wine
Peel daikon and cut in half then cut into 1/2 inch moons.
Cut chicken into 1/2-1 inch pieces.
Heat oil. Add daikon and chicken and saute over high heat. Stir in crushed garlic and chili flakes.
Add together all of the Cooking Sauce ingredients. Cook over medium heat, constantly stirring. When the sauce has nearly evaporated, sprinkle in some sesame oil.
Remove from heat and serve.
Great with rice!
Broccoli Cheese Soup Review
I usually don’t make soup, I’m more of a stew person. However, I’m trying to venture a bit more with my cooking. This broccoli soup recipe fits my criteria: Easy AND all items are ‘regular items’ (unlike the capers sitting in my cupboard for a recipe I never got around to making and-now-can’t-remember-what-recipe-they-are-for).
Here’s the link for the original recipe, followed by my notes in blue.
Katrina Runs for Food Broccoli Cheese Soup
Here’s a PRINTER FRIENDLY VERSION
My first time cooking Broccoli Cheese Soup
- 4 tablespoons butter, room temperature I didn’t use room temperature butter
- 1 1/2 lbs fresh broccoli Yes! FRESH broccoli. Most recipes call for frozen broccoli. Blech!
- 1 large onion, chopped
- 1 carrot, sliced One carrot was not enough for us. Next time I’ll use two. Sliced thin they cooked very well, ended up tender.
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth Keyword – Low Sodium. I didn’t have broth on hand so I used boullion granules PLUS a sharp cheese. It was almost too salty.
- 1/2 cup cream or 1 cup milk I used milk. It did not make the soup runny.
- 1 cup of shredded cheddar cheese I used Fagundes St. Jorge cheese. It’s a sharp cheese AND we have it available through FFF.
That's about a pound and a half.
Melt butter in medium pot over medium-high heat.
Add onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes.
Add the flour and cook for 1 minute, until the flour reaches a blonde color.
Add stock and bring to boil.
Reduce to simmer and add broccoli. Simmer uncovered until broccoli is tender, about 15 minutes. I used this time to grate the cheese and wash the cutting board, knife, etc.
Pour in cream and cheese. Stir to combine and melt. Serve hot.
I had to be fast with the camera. The steam kept fogging up my lense!
SUMMARY:
I really liked this recipe. The time it took from start to finish was about 35 minutes, easily a weeknight meal.
5 out of 5 stars for me
Happy Cooking
Pam
Tuscan Bean Soup with Shrimp Review
Every day there are recipes in my inbox. I subscribe to many lists. FEW recipes catch my attention enough for me to actually try. I specifically look for easy recipes because I really don’t enjoy cooking during the week. Weekends are a different story. When I have all day I purposely plan meals that can simmer on the stove for hours. During the week I’m tired and hungry when I walk through the door. Husband and three active kids are hungry too. (This time of year we only have one sport going on, usually there’s two or three.) You know what I’m talking about!
I love to read the posts of Pioneer Woman. She’s a bit snarky, a quality I find irresistible. Usually her recipes seem to be a bit ‘involved’ for me, but the Tuscan Bean Soup with Shrimp looked tempting. Click here for the original recipe. I pretty much followed her recipe with the exception of 3 things:
- I didn’t have any basil on hand (one of those “planning” things I tend to NOT get to. Working Mom….)
- I used frozen shrimp (again, Working Mom)
- I had crushed red pepper flakes in my pantry
Tuscan Bean Soup with Shrimp --- Pardon the picture quality. I used the camera on my phone.
The soup got 4 out of 5 stars at my house. I had not cooked with red pepper flakes before and did not realize how spicy this would be. I like spicy foods, but my family does not or it would have been 5 stars.
The Kale stayed crunchy, even when re-heated for left overs. I will definitely make this again (with less pepper flakes). I also plan on using the base for the broth again with other ingredients.
This is a very forgiving recipe. You can use whatever greens you have on hand. Add carrots, celery, etc. Next time I plan on adding potatoes and sausage instead of beans and shrimp.
If you try this recipe, let me know.
–Happy Cooking
–Pam
Azure Standard products
Do you run to Fresno to pick up specialty items? Check with us before your next trip. Many of those items can be delivered to your door along with your produce basket. Once a month, Family Farm Fresh orders from Azure Standard for our Members. Azure specializes in natural, organic, earth-friendly foods and products. They have more products than I can list! Each week I’ll try to highlight specific products. Please email me if there is something in particular you are looking for.
This month’s deadline is December 23rd. Items will be delivered the week of January 2nd. Look on our newsletter page for the deadline each month.
Many people who are sensitive to cow’s milk or soy beverages use goat milk as a substitute. Evaporated Goat Milk can be used for drinking, over cereal, baking confections, and in any recipe calling for milk.
Powdered milk is convenient for travel. No antibiotics or preservatives.
Meyenberg European-style Goat Milk Butter is produced by churnin fresh, pasteurized goat milk cream. Goat milk’s distinctive composition results in a lower melting point than regular butter, making it ideal for all baking applications, and easier spreading. Goat milk butter does not contain carotene, so the product possess a clear, white color.
Since 1934, 70 years of the finest goat milk products. All natural. Smooth texture. Superb quality.
Click here to order these products (Azure MONTHLY Delivery, Dairy-Auzure), or send us an email.
Happy Cooking
Pam
Fruit and Veggie Baskets make a great gift
I struggle with a gift idea for my Grandma. She has everything she “needs” and doesn’t really want to get anymore ‘things’ to take up room in her house. So I buy her food. Fresh, local produce to be exact. She’s 83 years old and doesn’t really eat much. Her hands are misshapen from arthritis so she’s not able to cook a whole lot. She won’t buy a lot of produce in fear that it will go to waste. But a few stalks of fresh broccoli is just too hard for her to resist and she takes the time to pull out the small pan to steam her lunch. (When did the tables turn and I started worrying about HER eating enough veggies instead of the other way around?) A basket of fruits and veggies not only makes her smile, it starts a conversation and stirs up memories.
- The oranges remind her of the days when she would visit cousins and they would pick oranges right off the tree to eat.
- Avocados are a favorite and usually remind her of a recipe or two. Sometimes we’ll flip through old Betty Crocker cookbooks looking for the exact recipe.
- I’ll cut up a pear (or apple) for her while we’re talking and watch as she slowly spits out that little piece that just doesn’t feel right.
- I think of all the times she said, “Just take one bite. If you don’t like it, you don’t have eat it.” How many NEW things did I try because of that promise?
You should see us fuss over each Gift Basket here at Family Farm Fresh! When we pack the gift baskets, we keep in mind this is a Gift to Someone Special. We hand pick each piece of produce and place it in the in the basket. Then move it to a better spot (sometimes a third spot!). That’s before we even get to the bow.
Call us to schedule a gift basket delivery for your Special Someone
Pam
Behind the scenes at Family Farm Fresh – Receiving Produce
Get ready for the day
Each week the ladies in the packing area, Cynthia and Yolanda, have a receiving list that is broken down into quantities by day. Some produce can be brought all at once (such as oranges that last forever), most need to be brought in batches to ensure freshness. Most of the farmers bring the produce directly to Family Farm Fresh. Sometimes we have to pick up the produce. The farmers do the best they can to coordinate trips with restaurant deliveries and farmers’ markets.
The farmers show up in the morning with produce loaded in the back of their trucks.
Rolling Cart loaded with Veggies
We unload the FFF share of the delivery onto rolling carts and dollies.
Most of the time KMK Farms produce is delivered by a helper. Occasionally we’ll see Kyle or Michele. Michele will sometimes bring one of their dogs to visit. That always makes me smile! I love visiting with the farm dogs. Don Knudsen (avocados) always brings his dog Zach. Zach knows he’s going to get his ears massaged when he sees me. I know I’m going to have to wash my hands twice because he’s a stinky farm dog!
Tom, Oak Patch (lettuce), brings his lettuce in crates that have interlocking lids. They’re bigger than the regular crates but lighter. Carrying two at a time makes you look like Hercules.
Becky and her son Josh Terry take turns delivering produce. Since Becky works another full-time job and Josh attends school full time, their schedule is a bit full.
Francis' car is always full of veggies.
Francis used to deliver produce in a truck. It had many years and many miles on it. They had to use a rope to secure the tailgate. Old Blue finally couldn’t be repaired and Francis and her husband Art now deliver produce in their car. That little car is loaded! Boxes in the back seat, boxes in the truck and bags of produce stuffed between them up front. I’ve seen heads of cabbage fall out when she opens the door! She and Art bicker during the entire delivery (Art smiles the whole time).
Once we’ve unloaded the vehicles, everything is carted into our small cold storage. We’re tasting and smelling stuff the whole time.
Next post – Packing
Happy Cooking!
Pam
Behind the scenes at Family Farm Fresh – Planning the Baskets
With most CSAs, you do not know in advance what is going to be in your basket. You find out the day you receive your goodies. One of the benefits of being a Member of FFF is (we try to) give you advance notice.
First: Contact the Farmers to get a list of availability (This is just a few of the farmers.)
With Francis Romero it is easiest to talk to her in person. She is Philippine and has a very thick accent. I can talk to her on the phone, but lots of times she’ll say something and I have to ask her to repeat it a couple times. Sometimes she’ll say something and laugh and I’m not sure if I should laugh too!?
KMK Farms Kyle and Michele can be reached by email, phone or texting. Kyle is a very busy guy! He works full time PLUS farming. It’s always a pleasant surprise when he delivers the produce instead of one of his helpers. When I first started here I got a list from him emailed to me weekly. I don’t get the list weekly anymore as KMK Farms has branched out quite a bit the last few years. I like to harass Kyle. We’re both knot-headed and stubborn. His wife, Michele, is one of the sweetest ladies I know. When she delivers the produce I can almost always count on a recipe too.
Becky Terry can be reached by email phone or texting also. She also works full time PLUS farming. Becky’s job takes her out of the area often. A few times I’ve called her and she’s in a different state! Becky is a no nonsense person. She doesn’t have much time to chit-chat and gets right to the point. It took a bit of time, but once in a while she has time to talk and I now get the pleasure of hearing some of her stories.
Tom of Oak Patch does not have voice mail on his phone and does not text. If he’s on on the tractor and can’t hear the phone you can’t leave a message. Fortunately he checks his phone and will call me back when he sees that I’ve called (most of the time). If I’m in a bind and really need to talk to them, I call his wife Katrin. Tom is very ornery. If he knows I’m in a hurry and am trying to get back to work, he’ll keep talking just because.
When I first started working at FFF I would read their list and have LOTS of questions: What IS that? How do you cook it? How long will you have it? The farmers answered my questions patiently. Nowadays the questions are not as frequent. Sometimes they will have a new item that I haven’t heard of, but that is rare now that I’ve become very produce savvy (thanks to our farmers) .
Planning what goes in the Baskets
Once I have a list of availability I write out the schedule for a few weeks. That way I can see the rotation of items.
Each week I plan the ‘staples’ such as lettuce and tomatoes. Then I try to rotate in some sort of leafy green: baby bok choy, kale, chard, chinese broccoli, etc. The rest of the list is built on what the farmers’ needs are. They let me know what they have ready “Right Now” and we try to have minimal waste. This is why last minute changes occur. If an item is in abundance and they need to harvest it now or lose it, we’ll make a switch.
I try to balance the amount of fruits vs. veggies. When stone fruits are in season the baskets are about half fruit (some weeks more than half). In the fall the baskets are mostly veggies.
I also have to imagine the contents size and fit. Sometimes the packers are a bit unhappy with me. Especially when the lettuce ends up perched precariously on the tops of the baskets.
Next Post – Receiving Produce
Happy Cooking
Pam
