How to Pick a CSA

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Image via Open Arms Market

Image via Open Arms Market

If you aren’t familiar with the term, CSA stands for Community Supported Agriculture. The idea is that you buy into the risk of a local farm’s harvest to support them, and then you receive a portion of that harvest. Typically, you can subscribe for a bushel a week or a half bushel a week. Different farms have different set ups and pricing structures.

The best time to sign up, at least in Minnesota, is late January through March. The earlier the better because many of them sell out. We haven’t done a CSA in a few years now, but we had done it for three years and really enjoyed it. It’s a really nice way to eat more vegetables as well as try vegetables you might not otherwise pick up on a regular basis.

Here’s what I look for when picking a CSA subscription—

Variety of Produce Offered—The first year we did a CSA, we received a lot of kale. I mean a lot. I never wanted to see kale again after that first summer. That taught me a valuable lesson—make sure to check what the farm will be growing. Most farms list what they grow, and I like to pick one that includes veggies, herbs, and some fruits to get the best variety.

Add-ons—Some farms offer other things you can add-on to your subscription. Farm fresh eggs are something we like to look for but not all farms offer that as an option. Some farms also offer other add-ons like bread, honey, or meat.

Pick-up Date and Location—I don’t want to have to drive way out of my way to pick up my bushel each week, so I always look for a farm that has a drop site close to our house. There are usually plenty of options, but I use this as a factor to help narrow down my choice between different farms.

Cost and Length of the Program—Most farms have a similar season length running from mid-June to late September. It is helpful to check, though, and compare the length of the program and the costs for the base share, as well as any add-ons you may want.

In terms of keeping track of all this information and comparing the different farms, I like to create a spreadsheet and add in the name of the farm, pick-up location, produce offered, add-ons offered, length of the program, and cost of the program. That helps me compare the farms and ultimately decide on which farm we want to go with that year.

If you are interested in signing up for a CSA in Minnesota, I would recommend the Land Stewardship Project as a great starting place for your research. It lists farms that offer CSA options with a description of what they offer. This is helpful to get started, and then from there, you can review the options in more detail on the various farms’ websites.

How to grow, store, and use Sweet Basil

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Basil is a common herb used for cooking. It comes in many varieties, but there are two types that are most commonly used. The first type is Sweet Basil, which like its name describes, tends to have a sweet, slightly aromatic flavor. It is perhaps most notably used in Italian cooking. The second type is Thai Basil, which is native to Southeast Asia. It tends to be slightly spicy and is more stable under high or extended cooking temperatures. For today's post, I will be focusing on Sweet Basil.

Basil can be used dried, although the flavor is more intense in the fresh leaves. If using fresh leaves, add them near the end of the cooking process otherwise they will lose flavor and possibly turn bitter.

Growing Basil

Basil can be grown in a pot in your sunniest spot with barely moist soil. I've found it grows pretty well and has been hard to kill, even for me. I guess it can be sensitive to cold, though, so keep it away from strong drafts. Picking the leaves off the plant helps promote growth. If your plant goes to flower, pinch off any flower stems before they mature. If they are allowed to mature, that stem will stop producing and the stem becomes woody.

Storing Basil

If you have a little bouquet of fresh basil stems that you will use in the next few days, you can put them into a vase with a little bit of water. It will keep them fresh, and the smell is heavenly. Otherwise, store fresh leaves in a plastic bag in the refrigerator. They will last for a few days. I've also read that you can blanch the leaves and store them in the freezer for longer periods, although I've never tried this method.

Using Basil

I absolutely love Italian food and part of the reason is because of the flavor that basil adds to the mix. The flavor is very distinct and fresh. It has a subtle peppery flavor at first that becomes slightly sweet and aromatic.

Here are a few ways to use basil to really enjoy its flavor.

Tips for Throwing a Party

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Image via Hipster Mum

Throwing a party does involve a fair amount of work, but there are a few things you can do to make things easier on yourself. This post feels especially fitting with Thanksgiving in a couple of weeks and Christmas/New Years right around the corner.

Pick a tried and true recipe for your main course—Not only will you be sure that it will turn out, you'll just generally feel more confident going into the dinner. I think it can be fun to experiment with a new recipe for some of the sides or even dessert, but save yourself the worry with the main dish that it won't be good by ensuring that it will be.

Set the table the night before—I cannot stress this one enough. I've done this the last few times we've hosted something, even smaller gatherings, because it makes me feel so much better on the day of the event. It may feel silly to set everything out ahead of time, but it gives you the opportunity to play around if your idea doesn't come to fruition the way you hoped...or if you realize you need to pick up an item you forgot, like napkins or something. This also allows you to focus on the cooking and any last minute clean-up you may need to do.

Know your drink audience—Are they beer people? Wine people? Cocktail people? All booze is not created equal, and you will feel like a million bucks when your guests arrive, and you can offer them a drink you know they'll enjoy.

Let people help if they offer—They offer because they genuinely want to help, so let them. I always used to turn people down if they offered to help or bring something. I realized, though, that I really could use their help, and it would bring them joy to be able to provide something. So now I almost always say, "Yes!" Let them know what they can do to help—bring a loaf of bread, a salad, a dessert, come a little early to help you with dishes, whatever.

Ask for an RSVP—This tip may not work for your particular get together, but if it makes sense, ask for an RSVP. It will make your life easier when deciding how much to cook, how to set the table, etc.

Pick a simple dessert—Most people, in my experience, only want a little bit for dessert because they have filled up on appetizers, drinks, and the main course. Going simple with the dessert will allow them to have a little without feeling stuffed and save you disappointment if they don't eat much. Store-bought desserts can be a great option here. Something you make the day before is also good. This could also be a great time to enlist a friend who loves to bake for help. Otherwise, my personal favorite idea is to get a few different kinds of chocolates, break them pieces into bowls, and put a little flag or sign out identifying the type of chocolate. Or instead of a cheese plate, have a chocolate plate. People can get a little something to satisfy their sweet tooth with little effort on your part. Plus, it's a fun excuse to buy unique flavors to try out. Oh, and if you plan to offer coffee, set up the coffee maker before guests arrive. That way you can just press the button and get a pot going.

I'm sure there are a ton of great tips out there. These are my personal lifesavers. Do you have any tips you've learned to make hosting easier? I'd love to hear.

How to Pick a Watermelon

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As watermelons come into season, I wanted to know how to pick a good one, rather than just hoping it is good when I cut into it when I get home. So, here's what I found in my research.

  1. Look it over—The watermelon should be symmetrical, not narrower on one end or misshapen. If it is, it means it grew in fits and starts. Also, dark skin suggests a sweeter melon whereas a shiny watermelon is typically overripe.

  2. Pick it up—The watermelon should feel heavy for its size, which means it is nice and juicy.

  3. Find the yellow spot—The watermelon should have a creamy yellow spot if it is ripe. The spot is from where it rests on the ground. If it is white or greenish, it was probably picked too soon.

There are mixed reviews about the sound test because it is too subjective. Some people want a firm sound. Others want a hollow sound. From what I can tell, though, those that use the sound test are looking for a hollow sound. So, if you want to try it, you should hold the watermelon 2 inches from your ear and tap the underbelly. A ripe one will have a deep, hollow sound.

See also...

How to pick a cantaloupe

How to pick a pineapple

{Images via MyOceanDrowns & Laura Hughes}

So, Let's Talk Rosé

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While my husband's family are all committed red wine drinkers, I personally have been enjoying experimenting with wines of the more pink variety. Plus, according to Food & Wine magazine, sparkling wines go better with a greater variety of dishes than any other wine, which is great for me because I never know what goes with what.

Rosés come in both sparkling and non-sparkling varieties, and they get their pinkish hue from contact with the skins of red grapes during part of the fermentation process. They are also not let to ferment for very long, and as result, they are meant to be consumed soon after bottling. Because they are "young" wines, you can find a good bottle of rosé for around $15.

Rosé combines the light, lively freshness of white wines with the fruit and depth of reds, making them "pair well with a remarkable range of foods, from delicate fish like sole to meats like pork and veal. Rosé also works very well with Chinese, Thai, Mexican, and Greek foods."(1)

What allows for the versatility of rosé? "Some are crisp, light, and bright, making them perfect companions for raw-bar fare, while others muddle around with those skins longer, giving them bold fruit, a more tannic grip, and the muscle to go with meatier main dishes, like spicy chicken or pork." (2)

So, what should you and I look for to find the perfect blushing flute to complement our meal? Here are some tips I found in my research.

  • Higher-alcohol wines tend to be bigger in body and should thus be paired with foods that are also heavier or more complex in flavor. (3)

  • Rosé, unlike red wine, does not age well. It is meant to be consumed soon after bottling. (4)

  • Dry = not sweet (5)

  • The lighter the hue, the lighter the taste. (6) Interestingly, "many studies have shown that the color of wine influences consumers' perceptions about wine. While these studies have shown that consumers tend to prefer, on visual inspection, the darker rosés, in a blind taste test where color could not be visually discerned, often consumers preferred the lighter-colored rosés." (7) That being said, a lighter taste or "body" is better paired with lighter foods, like a salad or white fish.

  • French rosés tend to be lighter and gently fruity. Spanish varieties are often darker and fruitier. (8)

  • "Blush" wines are rosés, typically from California, that tend to be relatively sweet, pink wines. The term blush wine became popular in the U.S. in the 1970s. As far as I can tell, they started using "blush" primarily because the term rosé was unpopular at the time, although the wines under this name also tend to be on the sweeter side. (9)

  • "Pair sweet with sweet if looking for a good dessert wine. Don't contrast dry wine with sweet desserts", says Martha Stewart Weddings. (10)

  • When in doubt, consider a French Provençal Rosé. Apparently, rosés account for the vast majority of Provence's wine production, so they are familiar with the style and known for exceptional pairings with the local Mediterranean fare. (11)

Would you try a rosé, or are you committed to white or red primarily?

{Top image via Martha Stewart Weddings, middle image via Luksemburk, bottom image via Good Housekeeping, quote by Sheri Sauter Morano, Master of Wine}