Our first CSA experience

This summer hubs and I decided to sign up for our very first CSA with Round the Bend Farm. This is our third week and I have been thrilled so far.

photoHeading to the farm on Saturday morning (adorable nephew in tow) has become a highlight of our weekends. We walk the grounds, visit the animals, browse the market, often picking up some fresh turkey products as well.

IMG_9035We leave with our basket over-flowing with fresh farm produce – and we have been told there will be more and more to take home as the season progresses!

IMG_9036IMG_9271IMG_9376The quantity and selection of vegetables (plus some fruit) has been even better than I hoped. It is honestly a challenge for hubs and I to get through our haul (which is the half-size share) every week. But I am always up for this kind of challenge! :)

The best part is being “forced” into creativity in the kitchen. For a long time I have been stuck in a rut of buying the same veggies every week from the grocery store. With the CSA, I get all kinds of selection that I probably would not have picked myself. Bonus that I know it’s all fresh and locally grown. I had never purchased some of these foods myself (radish, swiss chard and rhubarb, for example) or even heard of them in some cases (kohlrabi or rapini). It’s opened up my eyes taste buds to a whole new world of nutritious, tasty foods and different ways of eating them.

Side note: am I the only one who didn’t know lettuce will stay crisp and fresh for a week or more when stored in a container with damp towels? Life-changing.

I’ll leave you with a sampling of just how much I have been enjoying the goods…

quinoa with asparagus, lemon and feta

quinoa with asparagus, lemon and feta


giant mixed salad – shredded beets and carrots are a new fave salad accessory

farm turkey burger with raw carrots + cukes and steamed beet greens with garlic

farm turkey burger with raw carrots + cukes and steamed beet greens with garlic


very-veggie pasta salad flavoured simply with olive oil, salt and feta


swiss chard with tomatoes, chickpeas and lemon


ginger-sesame stirfry (sauce from Minimalist Baker) with green beans, carrots and kohlrabi


scrambled eggs with green onions over quinoa & asparagus


strawberry salad with shredded beets & carrots plus grilled chicken topped with greek yogurt ranch sauce from Why Food Works


egg salad lettuce wraps made with greek yogurt ranch in place of mayo + chopped carrots and onions


more strawberries, shredded carrots, shredded beets and goat cheese


chicken with greek yogurt ranch, asparagus, sweet potato and beet greens + beets with tomato and lemon


Summer Quinoa Salad inspired by How Sweet Eats


more strawberry/goat cheese/chicken salad with delish homemade strawberry poppy seed dressing from Creme de la Crumb

(Although I don’t always mention it, there are green onions/scallions lurking in almost every dish. I have yet to use up the entire bunch in a week despite my efforts.)

I’m so glad we decided to try this out and definitely plan to continue our subscription for years to come.

Have you ever tried a CSA? How was your experience?

5 thoughts on “Our first CSA experience

    • Skills? Psshh! This is easy stuff. A little time-consuming with all the chopping but I’ve got nothing but time right now… at least compared to you. 😉

  1. Looks yummy all those dishes. Kohlrabi one of my favourite veggies….cut really thin, steamed with black pepper…yummy…. Can do it on the BBQ to, wrapped in foil.

  2. I would love to try a CSA, but since my hubby and I work odd hours, sometimes it’s hard to get motivated to cook. Plus, we wish we had a bigger kitchen.

    The selection from your CSA looks amazing, and all the meals you’ve prepared with the veggies look so delicious. Yum!

Leave a Reply

Your email address will not be published. Required fields are marked *