Columbus Foodie

Hubby and I have been throwing around the idea of buying a share in a CSA for a while now, but aren’t quite sure yet that it’s the right thing for us.

Let me start by saying that I *love* produce. I live for spring because that means that the farmer’s markets will be opening soon, and that the pick your own farms will be opening pretty much right after that. I love the colors, the taste, everything - even more so when it’s fresh off the farm and untouched by chemicals and wax and all the other crap they put on it during the wholesale process to make it look “pretty”.

If my yard weren’t solid clay, I’d try to grow my own veggies. Almost every meal I eat has a veggie component to it. I hate canned veggies, and will only eat frozen in the winter if I’m in a pinch and if it’s most cost-effective (off-season produce usually sucks in quality).

What I worry about is a couple of things. I would love it if those of you who belong to CSAs could answer these questions for me.

- Why did you decide to sign up for a CSA in the first place?

- How much produce do you usually get in a share? It’s just hubby and I, so I don’t want anything to go to waste.

- Have you been satisfied with the quality of the produce that is provided to you? I’m a stickler for being very particular about my strawberries not being overripe, etc.

- Have you found that the cost (which seems to be pretty high) is justified?

- What do you do with the veggies that you don’t like or eat? (I can’t stand beets, for instance)

- Have you found that going out of your way to pick up your share is inconvenient, given the limited hours you’re able to do so?

- If you had it to do all over again, would you?

- And if you’re in the Columbus area, which CSA do you recommend?

Ever since I discovered Wild Oats Market, I’ve fallen in love with their Orzo Salad with Spinach and Feta. Unfortunately, my wallet hasn’t, since it costs $8.99/lb. So I’ve been searching high and low for a recipe that comes close to theirs - and the other day, I stumbled on it. I now have the honest to goodness store recipe, and I made it last night. It’s virtually a clone, the only change I made was to use crumbled feta because I prefer the taste throughout rather than huge chunks like the recipe calls for.

Orzo Salad with Spinach and Feta

Courtesy of Wild Oats Market
–
1/3 c. balsamic vinegar
2 cloves fresh garlic, finely chopped
½ tsp. black pepper
½ c. extra virgin olive oil
1 lb. orzo pasta, cooked until al dente and cooled
15 kalamata olives, pitted and sliced
½ c. red onion, diced
½ c. celery, diced
2 stalks green onions, thinly sliced
8 oz. fresh spinach, roughly chopped
½ c. pine nuts, toasted
6 oz. feta cheese, cubed
–
Whisk the vinegar, garlic, and pepper together. Slowly add olive oil until it begins to thicken and set aside. In a mixing bowl toss pasta, olives, onions, celery, spinach, nuts, and feta cheese until fully combined. Pour vinaigrette over the salad and toss until all the ingredients are covered. Chill at least 1 hour before serving. Tip: toast pine nuts on a baking sheet in a 350 degree oven or in a non stick sauté pan over medium heat until golden brown. Be careful not to burn.