Sparkly & Slimming….a Weight Loss Blog

Samantha's journey to slim down, while remaining sparkly!

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on June 6, 2014

Last summer my BFF Jewels (who lives in NYC) joined a CSA and spent the summer experimenting with awesome veggies. I was jealous – I needed to join the CSA club. So, this year I did my research early and found a farm in Winchester, NH called Picadilly Farm that offered everything I was looking for in a CSA – organic, close by and run by an awesome crew.  I love supporting an organization run “grass roots” by amazing people. So for the next 23 weeks I will be blogging about the fantastic bounty I receive and the crazy recipes I concoct. I’ve decided to dub this series “The CSA Files”. 🙂

  •  What is a CSA exactly? When you become a member of a CSA, you’re purchasing a “share” of vegetables from a regional farmer. Weekly or bi-weekly, from June until October you receive a box filled with the harvest of the week.
  • What’s included? You know the line “He had me at hello?” well Jenny, Bruce and the crew had me at arugula. I am obsessed (as you well know) so looking through this sample menu had me hooked in just a few sentences!
  • How does it work? I go to a house a few towns away every Thursday afternoon and pick up a GIANT box of veggies and a carton of farm fresh eggs (from Wingate Farms) – enjoy then the next week I get to do it all over again! So rad!

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This is the epitome of technology meets old school – I get an email every Thursday from Jenny with the weeks crops then I pick up my good in a garage in a cute little neighborhood – LOL!

Yesterday I picked up spinach, baby bok choy, red radishes, arugula and “Red Russian” kale – plus amazing brown eggs! (Brown eggs are local eggs and local eggs are fresh!)

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I already know the arugula and spinach will be mixed together for a kickass salad base. But, I’ve never eaten bok choy or radishes and I have no clue what to do with “Red Russian” kale!

A quick Google tells me I should stir fry bok choy or use it in a dumpling (mmm), use “Red Russian” kale for sauteing with pecans to bring our their sweetness and serve radishes either sliced raw or braised with shallots. Sweet! I’m psyched to try new recipes – it’s like my own personalized “Chopped” Veggies”. 🙂

Any suggestions for favorite dishes I could make with these? I’d love to hear them!  Stay tuned next week to see what I make!



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