If you're not familiar with CSA's, here's a primer (taken from The Land Stewardship Project website):
At their most fundamental level, CSA farms provide a weekly delivery of sustainably grown produce to consumers during the growing season (approximately June to October). Those consumers, in turn, pay a subscription fee. But CSA consumers don't so much "buy" food from particular farms as become "members" of those farms. CSA operations provide more than just food; they offer ways for eaters to become involved in the ecological and human community that supports the farm.
...being involved with a CSA operation always means sharing the rewards as well as the risks of farming. The rewards include: enjoying the freshest produce available, often harvested the same day you receive it; knowing where, how and by whom your food is being produced; having a direct connection with the people who produce your food; and supporting the kind of stewardship that is good for the land as well as its people.
...being involved with a CSA operation always means sharing the rewards as well as the risks of farming. The rewards include: enjoying the freshest produce available, often harvested the same day you receive it; knowing where, how and by whom your food is being produced; having a direct connection with the people who produce your food; and supporting the kind of stewardship that is good for the land as well as its people.
The risks include weather and pests. Though formidable for small, self-sustaining farmers, these risks are bearable when shared by a group of subscribers. By linking together through CSA operations, farmers and consumers alike can benefit from an agriculture that provides beautiful and bountiful food while preserving the ecological and social basis necessary for coming generations to be so blessed.
Tabbouleh
2 cups bulgur wheat (presoaked for 1 hour)
3 cups parsley, finely minced
1/4 cup mint, finely chopped
3 green onions, finely sliced
2 medium tomatoes, seeded & diced
3 tbsp freshly squeezed lemon juice
3 tbsp olive oil
1/4 tsp pepper
1/4 tsp cumin
1/2 tsp salt
In a large bowl, gently mix together the bulgur, parsley, mint, green onion, tomato, pepper, cumin & salt with a wooden spoon. Add the lemon juice and mix again. Chill the tabbouleh for one hour to let the flavors blend. Just before serving, add the olive oil and mix well. Serves 6.
It was very easy to make and tasted good, but I should have minced the parsley much finer. The pieces were a little too big and the flavor overwhelmed the flavors a little bit. So don't be lazy like me when you make this! Here's what it looked like:

We hope you had a great supper tonight, too. Tomorrow I have to make something with all the beets we have. Any ideas or recipes to share?



This chair was exactly what we were looking for. It's well designed and well priced, attractive, environmentally friendly and baby safe. The chair is made entirely of sustainable wood, except for the tray cover, which is made of phthalate and bisphenol A (BPA)-free plastic. The included chair cushion is made of PBDE-free foam. The tray is removable so it allows us the option of having Eliot sit at the table with us or use a tray of his own. It can be used as a high chair or a booster seat (through 5 years old or 50 lbs). By the time Eliot is 5, he should be able to sit at the table with us on a regular dining room chair. This chair has an ergonomic design with an adjustable seat and footrest which provides good support and it folds for easy storage. The tray cover is dishwasher-safe and the chair cushion is machine-washable which should help with cleaning! It comes in 3 different finishes and there are five cushion colors. It meets both US and international safety standards and is JPMA and ASTM certified. We really love this chair and can't wait to start using it. After we get it set-up and use it for a while, I'll post again to let you know how it's working for us. Also, if you were just dying to know: the strawberry rhubarb pie that I made for the 4th tasted fantastic, including the crust!