Leigh Beisch

Veggies from farms near you are just about the greenest foods you can eat. Get recipes and cooking tips

Molly Watson,  – January 28, 2008

Braised Spring Vegetables
Slowly cooking young vegetables with olive oil brings out their natural sweetness.

Asparagus and Butterhead Lettuce Salad
The texture of butterhead lettuce keeps this salad light and delicate.

Fresh Peas with Mint and Green Onions
Peas with mint is a classic combination that’s more than the sum of its parts.

Braised Whole-pod Fava Beans with Dill
Fava beans are a culinary highlight of spring, but double-shelling them takes time. Very young favas, though, can be eaten pod and all.

Roasted Asparagus
Roasting intensifies the woodsy flavor of asparagus. A thin crust of earthy parmesan cheese adds a bit of crunch.


Asparagus: thin or thick?

Thin asparagus looks dainty and cooks more quickly; thick ones are meaty and sweet but tend to cook unevenly because they’re often tapered. Streamline fatties by shaving off some girth with a vegetable peeler.


Getting close to the source of your food is a green way to eat, but it can also be fun. Make it more personal by “adopting” a farm through a community-supported agriculture (CSA) program.

Q: What’s a CSA?

A: You buy a membership with a farm and receive weekly deliveries of fruits and vegetables at their best.

Q: How long is the commitment?

A: Most often it’s a quarterly or monthly membership.

Q: What does it cost?

A: $25 to $40 per week.

Q: What do you get?

A: Some farms offer different sizes of boxes; others have flower, egg, or meat options. And some even allow you to choose items from a list of what’s likely to be available.

Q: How do I find one near me?

A: Go to localharvest.org/csa or call 831/475-8150.

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