Fun with Farmers
The inside track on CSAs
Wednesday, March 15, 2017
I learned the hard way that binge-watching seasons of Game of Thrones at the tail-end of the coldest time of the year is not conducive to holding out hope that spring will ever come.
Thankfully, the ominous “winter is coming” mantra repeated so often in the popular HBO series is fading from my mind as tangible signs of a new season—three-inch garlic shoots, daffodils on the verge of blooming, delicate lilac bush buds—wrest themselves from the warming earth.
Another welcome harbinger of spring around these parts is the annual “Meet Your Farmer” CSA (Community Supported Agriculture) Fair hosted by Sustainable Connections. Once there, attendees learn more about the roster of farms offering shares of their crops to the public, sign up in advance to get a weekly delivery of fresh produce or other products, and help ensure the canny cultivators have cash flow for the upcoming season.
This year, the event takes place Sat., March 18 at the Depot Market Square during the Bellingham Farmers Market’s Winter Market—the final one before the local food hub opens back up on a weekly basis on Sat., April 1. On Wed., March 29, select farmers will also be on hand at a CSA Happy Hour for Businesses at Diamond Jim’s Grill to discuss the benefit of starting a workplace CSA.
Meeting the farmers face-to-face is an added benefit when it comes to making decisions concerning edible equations. When you’re choosing a CSA, you’ll probably want to know a few things in advance—such as inside information about share sizes, pickup options, the length of the season, what kind of produce is offered, organic and non-GMO details, and more.
“Local farmers are already hard at work starting seeds, tilling and planning for this year’s season, which means it’s time to sign up for your share of the harvest,” Sustainable Connections’ Food & Farming Assistant Diana Meeks says. “Or, in other words, to get your CSA share all squared away. It’s one of the best ways to get the highest-quality, and most-flavorful food delivered to you while directly supporting our local farm families.”
Getting down to bisque-ness
Since late May, I’ve spent an inexplicable amount of time fantasizing about the crab bisque I inhaled with glee at the Old Edison Inn during a birthday lunch date with my significant other at the longtime Skagit Valley eatery.
And although everything we consumed on that sunny spring day…
Spring turnips, all summer long
It’s normal to think of turnips as a winter storage crop, loitering with rutabagas at the bottom of the root cellar.
They may have a reputation as a starvation food, but in recent years, turnips have been showing up at farmers markets in sweeter, earlier and more delicate forms. As growers…
From the farm to your front door
Thanks to his time as director of marketing for Haggen grocery stores, Todd McGiverin has a crystal clear understanding of how important sourcing food locally is to residents of this region.
“I understood that there are a lot of people who have concerns about their food,” he says. “Not…