By Erin Trauth
This past week, I bought my very first share in a local CSA. Fifty bucks got me enough organic produce for a small, very hungry vegan army. I got – ready for this?! – three full bags of green leaf lettuce, spinach, zucchini, yellow squash, bunched carrots, potatoes, green onions, collards, tomatoes, sweet peppers, cucumbers, sweet corn, jalapenos, apples, and peaches. And when I say three full bags, I am talking brimming bags full of organic, fresh-from-the-ground goodness.
For a vegan on a budget, you can’t go wrong here; I have since made a week’s worth of full-on lunches and dinners for one-two people each meal, and still have at least a refrigerator bin left for the cooking. While fifty big ones may seem like a lot up front, I easily spend this on vegetables in a week at my local Whole Foods. With the CSA share, I’m supporting small, local business, and I’m on week two of fresh veggies. Everybody wins here!
Here are just a few of the awesome, fresh, and veggie-ful meals I’ve been able to make this week:
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- Fresh corn on the cob, roasted cilantro potatoes, and veggie burger with green beans
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- 10-veggie salad!
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- Veggie and brown rice dijon mustard soup
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- Roasted potatoes with almond milk, olive oil, and tumeric
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- Carrot and zucchini saute
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- Homemade spaghetti sauce with heirloom tomatoes, basil, and spinach
So, what are you waiting for? Most CSAs around the country accept CSA members year-round, and many farms harvest all the way through November or December. You can even freeze your goodies for the cold months ahead!
