Share in the bounty of local produce

Eating local in the summer is easy. Just turn your lawn in to a garden, plant the seeds and go out and pick those vine-ripened tomatoes.

Photo for the CDT/Anne Quinn Corr

The view of the farm from the verdant fields of Plowshare Produce shows the farmhouse, barn and greenhouse. Many local farmers are offering shares of their bounty, known as community supported agriculture, for a set price to consumers.

View larger

Of course, you may have to hunker down on the edge with a slingshot to fend off the groundhogs that watch you planting while they chuckle and whistle the word out to their friends.

Farming can be the world’s most challenging profession. It’s easy to plant a seed, but another matter entirely to coax that seed into a vegetable ready for the table.

The soil must be right and the amount of sun and rain must be in perfect balance. Ravenous rabbits, hungry deer and a host of insects want to feast on succulent green leaves.

There’s an awful lot of bending involved, and either muddy hands and feet in wet weather or rivulets of sweat when the sun beams down full force.

Harvesting is tricky, and one day can make the difference in a slender, crisp green bean and one that is woody and tough.

The appeal of a continuous supply of vegetables in season is strong — but who has time to deal with making it all happen?

Fortunately for those of us here in central Pennsylvania, a lot of dedicated people are doing just that. Farmers markets are booming these days and folks who want to take their support of local farmers up to the next level are signing up for CSAs, or Community Supported Agriculture.

A CSA is an upfront cash advance to the farmer that guarantees a share of the fruits of his labor throughout the growing season.

This investment allows the farmer to have cash at the beginning of the growing season for equipment, plants and personnel to produce a marketable crop. The investors are guaranteed a weekly share of whatever the farmer grows.

According to an article on the Rodale Institute’s Web site by CSA authority Steven McFadden, the CSA movement grew from Austrian philosopher Rudolf Steiner’s musings on biodynamic agriculture in the 1920s that were brought to life in Europe after World War II from the 1950s to the 1970s.

Similar initiatives evolved in Japan and Chile in the 1970s and the CSA movement spontaneously combusted in New England in 1985 at Indian Line Farm in Massachusetts and in 1986 at Temple-Wilton Community Farm in New Hampshire. Both originating CSA farms are still thriving.

Today, there are many CSA options in the area, though most are no longer accepting new subscribers (another term for CSA is “subscription farming”) for this growing season. Some, however, are offering other options.

Plowshare Produce is a new vegetable and flower farm that offers a “Market Share” option that allow investors to pay a fixed amount ahead of time to receive discounts throughout the season. Fallywalker Farm in Spring Mills offers a “Twisted ’Stache” program that allows you to pay as you go on a weekly, monthly or per order basis.

Edenview Organics in Warriors Mark offers a year-round Harvest Share program through weekly e-mail notices.

Prices for CSAs vary greatly and many options are available. Full shares to feed a family of four run from $400 to $675 for roughly half the year, from May to November. Many CSAs offer half-share or work share options that can defray the cost. Check with individual farms to find a plan that best suits your needs.

PLOWSHARE PRODUCE’S PASTA WITH PEAS AND GREENS

This recipe from Bethany Spicher Schonberg is likely to turn up at one of their CSA potluck dinners.

4 tablespoons olive oil 3 cloves garlic

1 small onion or bunch of scallions

1 cup snap or snow peas, cut in 1-inch lengths

1 bunch of chard or 3/4 pound of spinach

1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup chopped, toasted walnuts or pine nuts

1/3 cup raisins (optional) Feta, parmesan or other salty cheese to taste

1 pound hot cooked pasta of choice

Start water boiling for pasta, and soak raisins in some hot water to plump them up. Heat the oil in a skillet.

Chop the onion and garlic and saute for a minute or two in the hot oil.

Add the peas and chopped chard or spinach and saute until tender, adding water if necessary.

Add salt and pepper, drained raisins and nuts. Toss the greens mixture, pasta and cheese and serve immediately.