For the past few years, my boyfriend and I have signed up for a local CSA. A CSA, or Community Supported Agriculture, is a great way to get local, seasonal food directly from a farmer in your area.
Through a CSA, farmers offer a certain number of “shares” to the public. The share might include a box of vegetables along with other farm products like eggs, honey, mushrooms, or cheese. You purchase a share and in return receive a weekly selection of seasonal offerings throughout the farming season.
I enjoy CSAs, I really do. I feel like I’m supporting local agriculture, eating good healthy food, and doing my part for the environment.
But, truth be told, I feel a little bit of pressure to eat all of the weekly food things in a timely manner. I see the next pick-up day on my calendar, then glance guiltily at the crisper drawer wondering if I’ve finished all of the kale and kohlrabi this week.
If all else fails, there are smoothies to be made. But if you have some extra time on your frequently-washed pandemic hands, do what I do and source out some interesting recipes for those straggler veggies in the crisper. A little Google search’ll do ya!
Take for example this recipe for a Leek, Green Olive and Sultana Pissaladière I found on the Olive Magazine website! According to their notes, a pissaladière (pronounce) is a dish which originated from Nice in Southern France. From Nice, how nice!
The recipe includes homemade dough for the crust, but I cheated and bought some fresh-made pizza dough at my grocery store and followed its directions for preparation.
Then you just heat the olive oil in a frying pan, stir in finely sliced leeks, cover and cook gently for 40-50 minutes. Once the leeks soften, season with salt and pepper, and stir in the sultanas (aka golden raisins for those of you who don’t watch Nigella Lawson or Jamie Oliver).
Heat your oven to 425˚ F, then roll and press the dough out to a large rectangle. Sprinkle fresh grated parmesan (the real kind please) over the surface, spread the leek mixture on top, then add the quartered green olives.
The recipe suggests adding bay leaves, but I think pine nuts would add just a little more decadence. Drizzle with a little olive oil, and bake for 25-30 minutes.
• For the complete recipe, visit OLIVE MAGAZINE
• For more information on a CSA near you, visit LOCAL HARVEST