In Blog, Cooking Tips

Leslie Picking Carrots

























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.

To find a CSA (Community Supported Agriculture) in your area

And if you need recipes, cooking classes or coaching with your local harvest, please contact me:

Photo of Leslie picking Carrots by Tracey Eller

Bon Sante´


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