Green dots denote CSA locations
The weatherman is predicting up to 12 inches of snow tonight and into tomorrow. To me this is the perfect weather for curling up with a good book while something wonderful is simmering, rising or baking in the kitchen.
It is also the perfect time of year for joining your local CSA (community supported agriculture). That's right. Farmers in your community are lining up shareholders for their crops. Joining a CSA now will allow your local farmer to buy their seed in the coming months - and grow food for you!
I just signed up for mine. Beginning in May and continuing through November I will have 25 pounds of the ripest, freshest local produce delivered to my door. My CSA costs $35.00 per week and will keep me in vegetables, fruits and herbs through the year (I will can and freeze what we cannot eat immediately). This is in addition to my own garden's yields.
Sound wonderful? Find a CSA near you to join in on one of the most healthful things you can do for yourself and your family this year.
To find a local farm and CSA near you, go to this Local Harvest website.
White Beans with Roasted Fennel and Tomatoes: Serves 4
Two 15 ounce cans white beans (cannellini or butter) drained and rinsed
3 cloves of garlic, minced
1/2 cup chicken broth (or vegetable broth or white wine)
1/2 cup water
1/4 cup parmesan cheese, grated
1 tablespoon fresh thyme (or 2 teaspoons dried)
1 big bulb fennel, sliced into 1/4 inch slices
4 plum tomatoes, sliced in half
olive oil
salt and pepper
Preheat oven to 425 degrees.
Place sliced fennel and halved tomatoes (cut side up) on rimmed cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in top third of oven and roast until soft and browned, about 30 minutes, turning after 15 minutes.
While the fennel and tomatoes are roasting, drain and rinse beans.
Add 1 tablespoon olive oil to large saucepan. Heat and add minced garlic. Saute over low heat until soft and fragrant, about 3 minutes. Add beans and chicken broth (wine or veggie broth) and water and bring to simmer. Cook on a high simmer until almost all liquid is absorbed and what is left has thickened (about 15 minutes). Remove from heat and stir in parmesan cheese and thyme.
Serve alongside fennel and tomatoes with a crusty loaf of french bread, preferably while snow if falling! Stay warm this weekend, where ever you are.
