This summer I joined a CSA. With Autumn upon us it is nearing its end and I will miss it. The acronym stands for Community-Supported Agriculture and it is a system in which farmers sell directly to local consumers.   Every week participants pick up their produce from a designated pick-up point. In addition to fruits and vegetables, the CSA I joined provides house-made goods from the restaurant that is the point of retrieval.  These items have included giardiniera, jams, and mustard.

I have no say in the kinds of produce offered each week. Every Tuesday has been a grab bag of treasures. As a result I have had to learn a thing or two in the kitchen. Eggplant and butternut squash have become less foreboding.  I have blanched and frozen vegetables for winter soups and hit the internet for recipes--a lot.  Monk beans were a mystery to me, but no more.  Overall it has been an enlightening and tasty experience.  I recommend checking to see if a CSA is available in your area.

TIP: Did you know there are male and female eggplants?  A female eggplant has more seeds (that tend to be bitter) so if you would prefer to choose a male the illustration above shows how to tell the difference. Once you have your eggplant, a simple way to prepare it is to punch holes into it with a fork then bake for a little over an hour in the oven until tender.  When it cools, slice it open and scoop out the soft flesh.  It can be used in pasta sauces or even to top a pizza. Buon appetito!


  1. Anne, actually I did know the male/female thing with eggplants, but forget! I appreciate you further explaining the difference between the two and mentioning how you bake them. I've never baked them, only cubed or sliced, then grilled, fried (for parmigiana) or added to a recipe that way. Thanks :)

  2. I go for fast and easy when the refrigerator is full of produce. This week I have turnips, beets, beans, cabbage, and braising greens (among other things). Burp!