By Erin Johnson, Sandy Spring CSA It’s June, and we are still getting greens, spring onions, garlic scapes, and now some potatoes and even zucchini in the farm box. The challenge remains. How do I make it interesting, easy, and not waste anything? Learn to make a few things you like and repeat them each [...]
by Erin Johnson Tip #1 The predominant veggie you get in the spring is greens, both cooking and salad. I won’t address making salads – don’t think you need my help with that. However, many people are challenged by cooking greens and I hope this primer helps you. Leafy greens: collards, kale, mustards, chard, spinach, escarole, [...]
By Erin Johnson, Sandy Spring CSA I met Flavor magazine editor, Pam Hess, at the 2011 Slow Food DC awards. I was there to receive a Snail of Approval award for Sandy Spring CSA (Community Supported Agriculture), which I cofounded in 2002. Pam invited me to blog about CSAs to introduce more people to the [...]
By Erin Johnson, Sandy Spring CSA Cooking and eating at home have many advantages. Kitchen and table time with the kids. Less rushed and more relaxing. You save money and eat healthier. Participating in CSA causes you to get into a new rhythm. Some would say that this is also a way to prepare for the day [...]
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