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Community Supported Agriculture, or CSAs are popping up all over. Members pay in advance for a weekly share from a local farm. But what do you do with a bag of surprise vegetables?
Rebecca gets a CSA produce delivery, but has trouble using all her veggies. She'd like to stop wasting her share of the harvest. Rebecca will learn to get the most bang for her vegetable buck with an Oven Roasted Eggplant Caponata and a soup to use her greens, Caldo Verde. Great for parties, an Oven Roasted Vegetable Terrine and for everyday dinner, an Oven Roasted Tomato Sauce.
Emeril's Kitchen Tips:
- Why Join a CSA?
- Spend the same dollars and receive excellent high quality, locally grown food
- Allow a local farming family to make a living while farming local land in a restorative fashion.
- Help to create educational opportunities for future generations of natural farmers AND eaters
- Encourage a healthy local economy and environment
Instead of paying for transporting chemically contaminated vegetables an average of 1300 miles, you can:
- Biodynamic Farming
- The idea of the farm as a self-contained, mixed farm providing its own seeds, fertility and feed from ponds and hedges to orchards, woods and pasture.
- The benefit of this approach is that biodynamic foods frequently taste better than foods grown through other systems
Recipes featured in this episode:
Emeril's Oven Roasted Eggplant Caponata
Emeril's New Style Caldo Verde
Emeril's Oven Roasted Vegetable and Goat Cheese Terrine
Emeril's Oven Roasted Tomato Sauce For Pasta
Emeril Green Recipe Archive.
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
Read more about cooking green:
Get Recession Ready: More Biscuits
Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto
