Coastal Alabama Farmers & Fishermens Market


Located in Foley, Alabama

CSA Community Supported Agriculture

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


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,





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.


·         ¼ cup all-purpose flour (I use King Arthur)

·         1 teaspoon pepper

·         1 pound beef stew meat, cut into 1-inch cubes (available from George Family Farms)

·         1 tablespoon olive oil

·         2½ cups beef broth (I made broth from scratch with beef bones from George Family Farms, but that’s another blog recipe.)

·         1 cup water

·         2 bay leaves

·         Minced garlic clove

·         ½  teaspoon fresh oregano (from a plant purchased at the Market)

·         ½  teaspoon fresh basil (from a plant purchased at the Market)

·         ½  teaspoon dill weed (only herb listened I did not purchase at the Market but from another local source)

·         3 medium carrots, cut diagonally into 1-inch slices (Forland)

·         2-3 medium potatoes, peeled and quartered (red potatoes and available from various vendors)

·         2 celery ribs, cut diagonally into 1-inch slices (Forland)

·         1 onion, cut into eight wedges (various vendors)

·         1 cup each fresh corn, green beans, lima beans and peas

·         1 tablespoon cornstarch

·         2 tablespoons cold water

·         1 tablespoon diced fresh parsley (from a plant purchased at the Market)


  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 








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