LAUREL COUNTY, Ky. —
But the possibilities for other ingredients are nearly endless. Tomatoes fall into this category. So does corn. My favorite recipe I discovered this year was a Southwestern corn quiche that knocked my socks off. The secret to this little gem is a whole cup of cottage cheese right there in the filling. That, along with 2 cups of corn, cumin, chili powder, a jalapeno or two, milk, eggs, a little grated cheese, and you’ve got a beautiful meal.
It was my great friend Julie, who also got a CSA this year, who gave me the recipe. And it’s thanks to her that I recognized another big bonus of getting a CSA. It creates a mini community in which you have a group of people who have the exact same thing as you do in their fridges. As a result, they know intimately just how many peppers you need to go through, how many cobs of corn, how many pounds of tomatoes. This prompts not only conversations about food, but really stellar recipes that, a), have actually been tested (as opposed to randomly plucked off of Pinterest), and, b), use the ingredients you really need to use too.
The result is a satisfying feeling in which you really feel like you’re advancing your meals together. You have another person who is busy in their kitchen doing experiments on what could actually benefit your family dinners too. How neat is that?
Not only that, you can pool your resources. When Julie and I admitted to each other we didn’t know what we would do with all of our jalapenos a few weeks ago, we made a plan to make salsa, with each of us getting part of the yield.
Now that I’ve had two summers with Wilson’s Cedar Point Farm’s CSA — which has been a fantastic experience — I’m looking forward to trying something new next summer: Ford and Amanda Waterstrat’s CSA in London. Another one of my girlfriends has been part of this one, and I’ve been hearing about the beautiful specimens she gets in her basket, everything from fennel to sweet corn to perfect squash.