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

• 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.