A cornerstone of my current locavore passion was joining my farm CSA with Cure Organic Farm about 5 years ago. I’ve shared my winding arrival to discover them before; spotting their Martha Stewart worthy eggs perched on the bar of The Kitchen restaurant and kindly being given a CSA pamphlet from the server when expressing my unbridled thrill at the beauty of the multi-colored eggs.
I have a weekly pick up at Cure Organic Farm from mid June to mid October. Of course visiting the farm directly, seeing the crops in progress, meeting the animals who lay the eggs or become meat, gets me as close to the source of my food possible. The other fabulous aspect to the CSA share is I have tried produce I would probably not have known what to do with and would have passed by in other circumstances.
Two such current favorites available now are braising greens and garlic scapes. Braising greens are a mix of greens with a spicier flavor, generally from the cole crop family (kale, broccoli, collards, mustard greens, turnips and more) and other greens. The blend is visually beautiful with a mix of colors and textures. Often it would include beet greens, turnip greens, kale, mustard greens lending to a flavor profile that has a bite and chock full of nutrients.
I asked farmer Anne Cure if one were not to have a CSA share could they find ‘braising greens’ in a store. Historically she said stores would carry more lettuce blends as the milder flavor appeals to more people. There some stores that now carry braising greens (called as such) as well. It would be very easy to make your own with the greens I’ve mentioned.