Community Supported Agriculture (CSA)

For more than 25 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer. Here are the basics: a farmer offers a certain number of "shares" to the public. Typically, the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a "membership" or a "subscription") and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season.  This arrangement creates several rewards for both the farmer and the consumer. In brief:

Advantages for farmers:

·         Marketing their produce is simplified

·         Guarantees a cash flow

·         Learns directly what consumers are wanting

Advantages for consumers:

·         More fresh food and fresh food = greater nutritional value

·         Exposed to new vegetables and new ways of cooking

·         Develop a relationship with the farmer who grows their food and learn more about how food is grown

Tens of thousands of families have joined CSAs, and in some areas of the country there is more demand than there are CSA farms to fill it. Since the United States Department of Agriculture does not track CSAs, no official count of how many CSAs there are in the U.S. exists.  An organization called Local Harvest has the most comprehensive directory of CSA farms, with over 4,000 listed in their grassroots database. See www.localharvest.org

Locally, Forland Family Market provides a hybridized version of a CSA that is extremely beneficial to consumers as well as farmers.  Each Wednesday, members pick up a box of food containing eggs, lettuce, fruit, and other vegetables that Forland Family Market has selected from local farmers.  They work with numerous farmers throughout Baldwin County to provide a variety of fresh foods.  All you have to do is, each week, let Forland Family Market know you want a basket.  Send an email to Alescia Forland, loxleyfarmmarket@gmail.com

RECIPE OF THE WEEK:  Mulligan Stew

During a recent Saturday morning shopping visit to Coastal Alabama Farmers and Fishermens Market and to Forland Family Market, I realized I was looking at the fresh ingredients for one of my favorite foods – Mulligan Stew.  Mulligan Stew (sometimes called Irish Stew) is usually thought of as winter time stew or a St. Patrick’s Day treat and is usually made with frozen vegetables.  However, as I cruised the vendors, I knew that I could share my adaptation of this Irish classic and feature our own vendors.  While I don’t think I have any Irish ancestors, some of my Northern Scottish ancestors were displaced to Ireland before coming to the United States.  I guess that’s where I got my love of this hearty stew.

Ingredients

Directions

1.  Combine flour and pepper in a bowl and dredge beef cubes.
2. In a Dutch oven, brown beef in oil over medium heat.
3. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours.
4. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes.
5. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender.
6. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes.
7. Remove bay leaves; add parsley. 
8. Let sit for a few minutes before serving.

I serve Mulligan Stew in a flat bowl with soup spoons.  Goes great with some crusty bread and an amber ale or red wine.

Bob Zeanah

Author of No Anchor (published November 2015)

Available online from Amazon or Barnes and Noble or Books a Million

Author of Work to Do (published July 2014)

Available online from Amazon or Barnes & Noble or Books a Million

14410 Oak Street

Magnolia Springs AL  36555

251-752-5174 mobile device

bobzeanah@gmail.com

www.bobzeanah.com 

The Blue Zones

A few years ago, in coordination with National Geographic, author Dan Buettner published a book that he titled The Blue Zones that was based on research he conducted among the peoples throughout the world that exhibited unusual longevity traits.  To do so, he found locations where living past 100 years old was normal and the average lifespan far exceeded the world average. 

I won’t go into all his findings and conclusions but there are some items worth noting that he found in these peoples throughout the world:

• Intergenerational living arrangements (the delightful owners of Forland Family Market must on to something)
• Walking as the main means of transportation (love the construction of sidewalks everywhere)
• Lots of social contacts (something you can get at the Market)
• Learn something new often (I hope that this blog does that for you)
• Being active outdoors (i.e. gardening). 
• Also, the people tend to stay active late in life.  Continuing to work past 100 years old is not unusual.

Of course, the primary recommendations from his book relate to fresh foods.  Keep in mind, most of the places that were studied have little or no access to refrigeration or microwaves or other appliances.  Hmmm, they live longer without modern conveniences, because they eat fresh foods.  Just one more reason to go to Coastal Alabama Farmers and Fishermens Market and Forland Family Market.  Some recommendations from the book that relate to foods:

• Limit meat (including seafood) to one meal per day and eat only fresh meat or seafood. (Available at the Market)
• 4-6 servings of fresh fruit and vegetables daily (Obviously found at the Market)
• Showcase fruit and vegetables -- store fruit and vegetables in bowls and baskets around your kitchen.  (See Alice Noyes of Handwoven by Design for handwoven baskets and thrown pottery.)
• Consume fresh herbs daily.  (Plants sold at the Market)
• Eat dried beans and peas (Okay, not available at the Market)
• Eat a handful of nuts daily. (Forland Family Market has nuts by the pound)
• Drink 1-2 glasses of red wine or dark beer daily. (also, not available)

Recipe of the Week:  Roasted & Grilled Vegetables

This week’s offering is really not a recipe but a listing of vegetables that do well being roasted or grilled.  Along with the list, is how to bake or grill.  All the vegetables listed I have found at Coastal Alabama Farmers and Fishermens Market and Forland Family Market.

Vegetables suited for baking:

Okra:  Cut off the ends.  Cut into ½ inch pieces.

Beans:  Cut off ends.  Cut into 3-4 inch pieces.

Onions:  Quarter

Squash & Zucchini:  Slice into ¼ inch – ½ inches.  Cut across.

With any or all of the above, coat thoroughly with olive oil.  Lay out on a cookie sheet and sprinkle with sea salt.  Bake at 350° Turning the vegetables often.  Remove from oven when brown or to the doneness you prefer.  Let cool.  Goes with anything.

Vegetables suited for grilling:

Zucchini:  Cut the ends off.  Slice lengthwise about ¼ - ½ inch thick.

Onion:  Quarter

Carrots:  Cut in diagonals, ½ inch – 1 inch thick

Squash:  Cut in slices, ½ - 1 inch thick.

With any or all of the above, coat thoroughly with olive oil.  Sprinkle lightly with sea salt and grate pepper on the vegetables.  Cook on a hot grill for no more than two minutes.  Turn.  Cook for no more than two minutes.  Note:  Tends to do better on a gas grill but a charcoal grill work too.

As always, enjoy, and I’ll see you at the Market.

Bob Zeanah

Author of No Anchor (published November 2015)

Available online from Amazon or Barnes and Noble or Books a Million

Author of Work to Do (published July 2014)

Available online from Amazon or Barnes & Noble or Books a Million

14410 Oak Street

Magnolia Springs AL  36555

251-752-5174 mobile device

bobzeanah@gmail.com

www.bobzeanah.com 

Have you met Barbara McDonald?  She is the founder of Prim and Primal that began with a desire to make a healthy deodorant for friends and family. A couple of months later she decided to share it at the local farmer's market.  From her website she writes, "About a year later when repeat customers were regularly making me promise that I will never stop making it, I decided to branch out further."  She continues, "I’ve always been about finding the healthiest products. When I can’t find any I make them myself and I love being able to share my passion with others."  She’s an incredibly nice person and a fascinating person with whom to converse. 

I’ve quoted author, Sophie Patrick, before as I find her writing about healthy lifestyles to be challenging to some of my thinking and to some of my long developed habits that may not be the best for me.  “The idea of … (a healthy) lifestyle overhaul can seem like a gargantuan task … leaving you feeling overwhelmed and defeated before you’ve even begun.”  [Patrick, Sophie (2016-01-04). Organic Housekeeping Made Easy: 50 Simple Tips for Making Your Home a Healthier Place (Kindle Locations 92-93). Sophie Patrick. Kindle Edition.] 

In my opinion, living healthier starts with healthy eating such as fresh, locally grown food such as what I can find at Coastal Alabama Farmers and Fishermens Market.  However, when I start pursuing healthier lifestyle in eating, I started thinking about other ways to be healthier.  Should I be exercising more?  Am I getting the right kind of exercise?  How much is stress taking away from my health?  Are my sleep patterns detrimental to my health?  Is this product safe to put on my skin?  Ah, for the last question, I always ask Barbara. 

Of course, she’s not the only person making healthy products to sell at Coastal Alabama Farmers and Fishermens Market and at Forland’s Family Farms.  If nothing else, these vendors’ wares are interesting to browse and the vendors are fascinating conversationalists about their products.

Recipe of the Week:  This recipe is an oldie, just like me.  Back in the 60’s, Simon & Garfunkel were an incredibly popular duet and exerted profound influence on the music scene of the time.  Later they parted ways (I’m still not over it), but Paul Simon continues today as a phenomenal music writer and Art Garfunkel’s voice continues today as pure as it ever was.  They do, however, reunite occasionally for a concert or benefit.  Their last concert in Central Park drew 500,000 people.  Obviously, I’m not the only one who’s a fan. 

One of their most popular songs, released around 1965, I believe, was their version of a seventeenth century Scottish folk song called Scarborough Fair.  Do yourself a favor and put “Simon and Garfunkel + Scarborough Fair” in YouTube search.  Enjoy!  From one of the lines of this hit song came the recipe for Simon & Garfunkel Chicken (seriously, I’m not making this up), which any good dinner host or hostess at the time knew how to make.  Here’s a version using Coastal Alabama Farmers and Fishermens Market ingredients.  History does not record exactly what Scarborough Fair is though many speculate it was an open market somewhere near the Scottish coast, just like ours and probably selling the same things our beloved vendors sell.

Simon & Garfunkel Chicken

Are you going to Scarborough Fair?

Parsley, sage, rosemary, and thyme;

Remember me to the one who lives there,

For she once was a true love of mine

Ingredients:

Half Chicken, defrosted (available from NatureNine Farms)

1 Tablespoon, loosely packed, of diced Parsley, Sage, Rosemary, and Thyme (from plants purchased at the Market)  [Tell me you didn’t sing it as you read these four herbs]

Olive Oil

Sea Salt

Unsalted Chicken Stock

1 beer

Directions:

1. Preheat oven to 450°
2. Coat chicken with olive oil and place on a wire rack in a roasting pan
3. Salt the chicken slightly.
4. Arrange herbs over the chicken, patting them in place
5. Add Chicken Stock (~1 cup to the bottom of the roasting pan.
6. (Optional) You can add onions, garlic, and/or celery in the bottom of the pan for more steamed flavor.
7. Cook for 10 minutes.
8. Add beer to the bottom of the roasting pan
9. Lower the oven to 350°and cook for an additional 20 minutes/pound.  Yeah, use the decimals, it’s important to get it exactly right. 
10. Remove and let sit for 5 minutes.

Serve with fresh vegetables or salad from the Market, of course.  I had beans and roasted new potatoes with the chicken as well as a glass of white wine.  Of course, I listened to Simon & Garfunkel as I ate supper.

Enjoy!  See you at the Market.

[Lagniappe:  Search YouTube for “Simon & Garfunkel + Central Park” and listen to Bridge Over Troubled Waters.  It doesn’t get any better than that.]