The Beginning
Written by: Chef Z
Living in Vermont, studying food culture, and the culinary arts has opened my eyes to some of the ways in which we can improve our general way of life through connecting ourselves directly to our food. We are lucky enough to have a local farm just fifteen minutes away from our apartment and we decided to see if we could live practically from getting all of our food directly and only from the farm. Now, we are by no means super wealthy, we live from paycheck to paycheck like most people; however we did find that this fit comfortably into our budget. We also know that this is not for everyone, but I promise that you will see some interesting things and some great, and not so great, recipes. (I'll be honest with you if I mess up, my ego may not like it but I'm not perfect)
Going to culinary school, being in touch with a lot of great chefs, and seeing the food coming from the Vermont Farms, helped me to see that we really don't get a chance to see where our food comes from. The grocery store is full of frozen vegetables with pictures of pristine and glowing farms, but is that really what their operation looks like? America is in the thralls of its largest obesity epidemic and we are being sold pictures on bags. Frankly I find it disgusting. I have met farmers here who wouldn't use the food coming from some 'organic' grocery stores as compost because the regulations are so loose that we can't be sure just what exactly we are getting. Our food is full of pesticides, growth hormones, odd fertilizers, and a plethora of other nasty bits. Also, our economy is in this thing called the toilet. Why should I support a big box company or grocery store, when I can send my money to a man I have shaken hands with? If we bolster our local economy, is it not logical to think that our national economy will be strengthened as well? So I find my self sitting here, writing this because I want to show people that good food is just a couple of miles away, and Wal-Mart still sucks.
Because I am an aspiring Chef and culinary graduate, I may have some supplies that you do not. This shouldn't be a problem but just in case, here is what I am starting with: a Kitchenaid Mixer ($200-$400), Pressure Cooker ($80), Dehydrator ($50), Food Processor/Blender ($60-$80), Mason Jars (varied), cast iron skillet ($20-$50), an inside grill (you know which one), toaster oven and microwave. I am definitely having fun stocking my kitchen with awesome equipment and this experiment is a great way to justify some of these expenses.We are purchasing the more expensive mixer because I have a nice gift certificate, this is however the dehydrator we will be buying.
The share that we are getting is designed for a family of 4, however we are just 2. I will be talking a lot about how to preserve the food that we get so that it does not go to waste. (plus I REALLY like homemade pickles, yum) Also, it is a great technique to have in your repertoire and I promise, the pressure cooker and mason jars will pay for themselves when the winter comes around and you can pull out your preserved foods instead buying out of season fresh produce.
So here we go, one month from the time this is written we will be receiving our first vegetable share, along with the meat share that we have already been getting, we shall see if I can cut grocery store visits down to toiletries and snacks. (gotta have my Spam and Goldfish.... creature comforts people, can't live without 'em) I will let you know however,I'm not a recipe kind of guy. If I come up with a dish and you would like a more detailed method, just email me and I will try to accommodate. I have to follow recipes all day at work and when I get home I just want to have fun cooking. I will give you a Mise en Place for the dinner and just go from there. The preserving techniques will be much more detailed as we are trying to save you money, not just fart around and sound cool. Plus, pressure cookers can be dangerous if not used properly and I have gotten kind of used to this whole living thing. Pretty soon I am gonna be cannin', soufflein', and cookin' my way through a menagerie of fresh food, pastured meats and more eggs than I have ever before seen. I hope you're ready to eat some great food and have a great time.
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Our CSA
Cookin' our way through a menagerie of fresh veggies, stocks, and more eggs than we ever thought possible.
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About Me
- Chef Z
- Montpelier, Vermont, United States
- I am getting into my first CSA, and I have found that the information on how to manage and make profitable a CSA is non-existent. I am an aspiring chef, who loves to cook (duh), and figured sharing my experience would be a great way to teach people about eating local, preserving food, feeding your family; and, on an odd note, feeding those who might work third shift. My girlfriend works third shift and her colleagues mainly eat out of vending machines, while I get to send her off with gourmet meals. It is my goal to experiment, preserve, teach, and learn my way through a CSA. We are currently living in Vermont and we are taking full advantage of the Vermont Fresh Network, a series of local organic farms that cater to restaurants and single family homes. I hope you enjoy following us through this culinary experiment. [Any posts by M.B. are done by my partner and she wishes to remain anonymous]
Screamin' Ridge Farm
Our CSA