Article written by Richard Yoder of Bubbling Brook Farm, Centreville
Did you ever have to wonder where the foods come from that we eat daily? Do you ever pause to look at the morsel about to enter your mouth, and wonder who raised or grew it, what it was fed, or fertilized with, how many chemicals, preservatives or hormones it has, how it was processed, or how far it has traveled to get to your mouth?
They say the average bite in America travels 1,500 miles before it's eaten. Whether that's true, I don't know, but I think that number is on the decline since the general public is leaning more towards supporting the local grower to get a more nutritious, tastier, and healthier product. That thought pattern should be important to each individual because our bodies are no better than what we eat. At the same time we realize we can't grow all kinds of foods in southern Michigan, so we get our oranges, bananas, etc. from many miles away.
Here in St. Joseph County, there are several opportunities for residents to subscribe in community supported agriculture and several CSA farms are listed in the new, 2009, River Country Local Food Guide. A CSA such as ours at Bubbling Brook Farm tries to fill a portion of the need for local, fresh food. This year, we will supply vegetables, turkeys, chicken and eggs. All of our products are naturally grown and fed. Our vegetables are offered as a CSA project (Community Supported Agriculture). It could be referred to as a "veggie insurance plan". Customers pay at the beginning of the year and receive a weekly supply in the amount of a bushel or ½ bushel of fresh, naturally grown vegetables with minimal fruits and flowers. The season generally lasts about twenty weeks, from mid May to mid October, depending on how soon Jack Frost arrives.
We try to maximize quality and taste by using natural and organic fertilizers, pesticides and minerals to improve the soil.
CSAs are relatively new to Michiana, but it's happening more every year throughout Michigan and the United States. Shoppers that are inclined to eat naturally, or any veggie eaters for that matter, are elated with our plan for the following reasons: They pay a great deal less for a naturally grown product; they have the assurance of a weekly supply of fresh food; they don't have to go shop or walk the market aisles, but come on farm to get a basket already filled with variety; they get to know the farmer who raises the food they eat and see how it's raised or grown; they don't have to be concerned about how many chemicals, hormones, or preservatives are in the food they eat; they get the satisfaction of supporting the local economy and small, sustainable farms; and enjoy the healthy lifestyle of eating more naturally.
An important aspect of Community Supported Agriculture is sharing some of the risk with the grower. For example, a good year for tomatoes may not be a good year for peas, or vice versa. Although hailstorms or unforeseen acts of nature can do extensive damage, it is highly unlikely with over twenty vegetables that there would be a complete loss.
Like many CSAs, Bubbling Brook Farm will offer full shares and half shares this season. Other options are available, including adding eggs or homemade bread to the weekly share. CSA subscribers get a 5% discount on our free-range chicken, turkeys, and eggs for the whole year! You also get a 5% discount if you're laid off at your job, and payment options are available. Cow shares are available as well. Contact me for more information.
Be sure to try our recipe for Sausage Stuffed Acorn Squash! I will close in wishing each and every one a happy, healthy 2009 amid the economic downslide, and the good Lord's rich blessings to all.
For a free brochure, call 269-467-4601. Bubbling Brook Farm, Richard and Ellen Yoder, 25374 Wasepi Road, Centreville, MI 49032.
Sausage Stuffed Acorn Squash
Ingredients:
2 acorn squash
1 pound bulk sausage
1 Cup finely chopped onion
1 Cup finely chopped celery
¾ (three quarter) Cup bread crumbs
1 Cup grated cheese
Cut squash in half lengthwise and remove seeds. Place squash cut side down in a baking pan. And ¼ (one quarter) to ½ (one half) inch water and bake at 375 degrees for 35 minutes. Meanwhile brown the sausage and remove from pan. Drain off all but 2 tablespoons drippings. Sauté onion and celery in the drippings for 5 minutes. Remove from heat. Stir in bread cubes. Quickly stir in sausage and cheese. Put into lightly salted squash cavities and bake at 350 degrees for 20-30 minutes.