First documented CSA box!

A while ago I debated getting a CSA, community-supported agriculture, box. You pay for a "share" in the local farm and in return you get a box full of the farm's freshed organic produce once a week. I decided to go with the Full Belly Farm CSA, which is located in Guinda, CA. It's $17 per week and you pay for a month at a time. I opted to go for a delivery every two weeks to see how it would be before I jumped into a box every week. I didn't document my first box because I got it the day before I left for Colorado and it was quite hectic. This past week I got my second official delivery and I was super excited.

Here is what was in my box this week:


Asparagus
Salad mix
Spinach
Dill
Artichokes
Radishes
Strawberries

I decided to make a roasted vegetable medley to go with a market-prepared rotisserie chicken (organic and free-range) and supplemented my box with some produce from Nugget market. It ended up being baby red potatoes, carrots, broccoli, asparagus, brussel sprouts, onion, and zucchini.

I searched the internet and decided on a recipe by Michael Chiarello that was adapted by the What Did You Eat blog. According to him, the secret to restaurant-quality roasted vegetables is that you have to parboil them first, brown them in skillet, and then roast them for 20 minutes in a 400 degree oven. Easy entertaining my ass!

I went for it anyway.

Some of the selection assembled

Ready to brown after parboiling

End result after roasting

I think it went pretty well, but the brussel sprouts were not cooked. I think I will stick to 101 cookbook's method of cooking brussel sprouts from now on...