An introduction to local CSAs and information on securing truly local produce this spring.
In the age of the internet, it’s easy to become a little disconnected—from people, from activities, even from food. After all, when there’s an app for everything from your daily horoscope and local newspaper to online classes and virtual friend meet-ups, it’s easy to see how we can become at least a little bit removed from what’s happening around us.
As we complete food orders via Amazon Prime or Shoprite from Home—no doubt modern conveniences that this writer couldn’t live without—we also lose touch with our food. Not the eating of it (there’s still no app that can chew and digest a burger for you), but with the origins, growing and seasonality of the things we call breakfast, lunch and dinner.
As spring approaches, it’s a good time to take notice of not just the green leaves, yellow forsythia and vibrant flowers that dot our landscape, but the lettuces and herbs that are the some of the first edible harbingers of the season…