Leslie Cerier, The Organic Gourmet picking up her autumn weekly organic share of veggies at her CSA. Here’s what’s in my basket this week: lots of salad greens: arugula, red Russian kale, tat soi, and to eat at the rainbow: daikon radish, watermelon radish, also known as rainbow radish, & red bell pepper. Eat your greens and the rainbow. As the week’s change, we can mix and match the local, organic, seasonal harvest to eat the rainbow all year round for our health and happiness.
Of all my reasons for eating as much organic food as I can find, by far the most important are my vivid impressions of the beautiful scenery on organic farms and gardens. Every year, I spend as much time as I can in my own organic garden and on a sixteen-acre organic farm, the CSA (Community Supported Agriculture) that feeds me as well as 500 other households (from surrounding Western Massachusetts hill towns and the Boston area). Here, among the long rows of vegetables, beans, herbs, flowers and fruits, I can be found snacking. Basket in hand, I stroll and munch on juicy strawberries in June, sugar snap peas in July, cherry tomatoes in August, and sweet raspberries and green beans until autumn’s first frost. With each weekly visit, I discover and taste something new: sweet corn; green, yellow and red peppers (hot peppers too!); cooling cucumbers, succulent watermelons, star-like borage flowers, bright orange nasturtiums, garlic chives, sugar-sweet baby carrots – the list goes on and on. But the thing that I remember most is the feeling of endless bounty and wholesomeness. Continue reading