Spicy Mango Coconut Chicken

Actual Thursday Menu – Spicy Mango Coconut Chicken

This was another winner. YUM! I’ve had this dried mango I got from Trader Joe’s in the pantry for a while now. I bought them and then wasn’t sure how to use them. For Christmas I got this really great book – The Flavor Bible by Karen Page and Andrew Dornenburg. It is not a cook book, but an index of ingredients with a list for each of what goes really well with it. So I looked up mango, and put together this recipe. I want to say I wrote this recipe. I’ve struggled with this for years – What are the guidelines for writing an original recipe? Do you need to create the flavor profile? Can you borrow techniques? Thoughts…please share!

Spicy Mango Coconut Chicken
Inspired greatly by http://www.marthastewart.com/recipe/spicy-coconut-chicken-casserole

1 T olive oil
4-6 pieces of chicken thigh, bone in or boneless, skinless
Salt and pepper
¼ tsp cayenne pepper
1 can 14 oz coconut milk
1 ½ cup chicken broth
½ cup water
2 tsp Thai red curry paste
½ dried mango, cut into bite size pieces
1 cup basmati rice
1 cup frozen green beans
2 T lime juice
1-2 scallions, thinly sliced

Heat oil in Dutch oven over medium-high heat. Season chicken with salt, pepper, and cayenne. Brown chicken, 6-8 minutes total; work in batches if necessary. Transfer chicken to plate.

To Dutch oven add coconut milk, broth, water, curry paste, and mango. Bring to a boil; stir in rice. Return chicken in a single layer and any juices to the pot. Reduce heat to medium low. Cook without stirring 15 minutes.

Scatter green beans on top, cover and cook 8-10 minutes more. Add lime juice, stir, sprinkle with scallions, and serve.

Braised Lamb with Butternut Squash

Actual Wednesday Menu – Braised Lamb with Butternut Squash, Rice

DELICIOUS! This one gets high praise. YUM! I’ve been saving up my last bag of Butternut Squash frozen from CSA season for this one for awhile now, and as you can see it was well worth it. I will provide the link to the recipe I followed, but I’m going to write it below the way I made it and with any changes I’d make for next time. The biggest difference will be that I’m leaving out the gremolata (parsley, lemon zest, garlic). I didn’t think the dish needed it, but I do see the value in a little citrus flavor as garnish. I’m thinking of using a lemony cilantro pesto recipe from my favorite Butternut Squash soup as the garnish for this dish in the future.

What happened to Tuesday you may be asking? Tuesday became a mixed up day and I managed to make grilled cheese sandwiches for the kids for dinner.

Braised Lamb with Butternut Squash
Adapted from http://simplyrecipes.com/recipes/lamb_shanks_with_butternut_squash/

4 T olive oil, divided
2-4 pieces of lamb shoulder
Salt and pepper
Entire head of garlic gloves, peeled
4-6 celery ribs, coarsely chopped (keep them big, I recommend picking them out later)
4 carrots, coarsely chopped
1 large onion, coarsely chopped
1 6oz. can of tomato paste
2 cups red wine
2 cups chicken stock
2 strips of orange zest
3 lb. butternut squash, peeled and cut into 1 inch cubes
1 15oz. can cannellini beans

Heat 2 T olive oil in Dutch oven. Season the lamb with salt and pepper, add them to the pot and brown, 4 minutes per side. Transfer the lamb to a plate.

Arrange the racks in the oven to accommodate the Dutch oven and a baking dish for the squash. Preheat the oven to 350. Add the garlic, celery, carrots, and onion to the Dutch oven. Cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes. Add the tomato past and cook stirring, about 2 minutes. Add the wine; boil over high heat until the liquid is syrupy, from 7-15 minutes.

Return the lamb to the pot; add the stock and zest. Bring to a simmer. Cover the pot and braise in the oven for 2 hours, or until the meat is tender.

In a rimmed baking sheet, toss the squash with 2 T olive oil. Season with salt and pepper and bake in the oven for about an hour, or until tender.

Remove the pot from the oven. Cool slightly. Remove the lamb and celery from the stew; reserve the lamb and discard the celery. Puree the remaining ingredients with an immersion blender, or in batches in a regular blender. If the mixture remains chunky with the immersion blender it will add nicely to the texture of the dish.

Return the lamb to the pot. Add cannellini beans and salt and pepper to taste. Simmer until warmed through. Serve with the squash stirred in or on the side. Make sure to have at least one bite with lamb, and sauce, and squash all together. DELICIOUS!

Amchur Chana

Actual Monday Menu – Amchur Chana, Stir Fried Beets and Turnips, Naan

Amchur Chana is chickpeas with mango powder. This dish would make a great appetizer served with pieces of Naan or pita. It would be great for a potluck, which is where my friend had great success with the dish. They were delicious! The dish just wasn’t right as a meal for us – too many chick peas all at once. I was going to make Chole, a chickpea curry, but my friend with the wonderful spice cabinet brought me some of the amchur powder. The Chole will keep for another day. The beets and turnips were from the farmer’s market and prepared with the method from the stir fry I posted on Feb. 6 minus the lo mein noodles.

Amchur ChanaClosely
adapted from 660 Curries, Raghavan Iyer
From http://thespicedlife.blogspot.com/

2 T vegetable oil
1 t cumin seeds
2 green cardamom pods
3 cinnamon sticks (3 inches long)
1 cup crushed tomatoes
2 T amchur powder (mango powder available at Indian grocery stores)
1 scant T ground coriander
1 t ground cuminsalt to taste
1/2 t paprika or cayenne
1/4 t turmeric
3 cups cooked chickpeas
2 T chopped cilantro, divided in half
1/4 cup finely chopped red onion

Heat the oil in a medium sized saucepan over medium high heat. Add the cinnamon stick and cardamom pods and roast until fragrant. Add the cumin seeds and continue to roast until the seeds are fragrant and browning--but do not burn. This will be a matter of seconds. Add the tomatoes, mango powder, coriander, ground cumin, cayenne/paprika and turmeric. Sprinkle a pinch of salt in to taste as well. Bring the sauce to a simmer and lower the heat to medium or medium low. Continue to simmer, partially covered, stirring occasionally, until the oil starts to separate from the sauce. This will take 5-10 minutes.

Stir in the chickpeas, 1 cup of water and half of the cilantro. Cover the pan and simmer the curry, stirring occasionally, until the flavors blend and the sauce thickens, about 20-25 minutes. Before serving, sprinkle with remaining cilantro and chopped red onion, and taste for salt.

New England Turkey Burgers

Actual Sunday Menu – New England Turkey Burgers, Homemade Fries, Salad

This meal was an all around hit – the turkey burgers have been a family favorite for years. The ground turkey and potatoes were the ingredients used from the freezer and pantry. I heard a chef suggest in one of my many food podcasts recently that if you want to eat junk food make it yourself at home. Of course, moderation is always the key, but you are invested in the process and have more control of fat, salt, etc. I liked that suggestion and put it to use here with our Homemade Fries.

New England Turkey Burgers
From Every Day with Rachael Ray October 2008

2 T unsalted butter
1 McIntosh Apple – peeled, cored, and finely chopped
1 small onion, finely chopped
2 celery ribs, finely chopped
1 tsp poultry seasoning
Salt and Pepper
1 ¼ pounds ground turkey
Flat leaf parsley, generous handful finely chopped
1 T olive oil
1 cup cranberry sauce
1 T finely grated orange zest
2 scallions, finely sliced
4 English muffins, toasted and buttered
Bibb lettuce Leaves

In a skillet melt 2 T butter over medium heat. Add apple, onion, celery, poultry seasoning, and salt and pepper to taste. Cook, stirring occasionally until onion is tender, 5-6 minutes. Transfer to a bowl and let cool 5 minutes. Wipe skillet clean and set aside for burgers.

Add turkey and parsley to apple mixture and combine. Form into 4 patties. In the skillet heat the olive oil over medium-high heat. Cook the patties for 6 minutes on each side, lowering the heat for the last 2 or 3 minutes.

During any downtime mix the cranberry sauce, orange zest, and scallions. Toast the English muffins and butter.

Place the lettuce on the buttered English muffin bottoms, top with burger, cranberry relish, and buttered tops.

NOTES: In the first step I used 1 T olive oil and 1 T butter. I always like that combination and was trying to lessen the amount of butter. I didn’t use parsley last night, and would only add it if I had it on hand. We prefer 1 T of orange juice in the relish and no zest. I usually don’t have an orange on hand and originally put the OJ in as a substitute, once I did have an orange around and wanted to try the zest. My husband and I really prefer it with the OJ. We used salad greens from the farmer’s market on our burgers and for our salads last night.

Homemade Fries

3-5 potatoes depending on size and family needs, cut into sticks
Olive oil
Salt

Place potatoes on baking sheet, drizzle with olive oil and salt. Bake at 400 for 20 minutes, flip, and bake for an additional 20 minutes.
I keep this in my head by remembering 400 for 40 minutes.

NOTES: The fun in making your own fries is you can add seasonings to compliment the rest of the meal. Like last night I could have added poultry seasoning to compliment the burgers. I love adding a splash of lemon juice to the potatoes, but I suspect my husband doesn’t like lemon based on recent reviews of dinner. Last night I sectioned my portion off to the side of the baking pan and added my splash of lemon juice. He later told me they were the best batch of these I’ve ever done. No more lemon juice for him!

CSA on The Splendid Table

The Splendid Table hosted by Lynne Rossetto Kasper is American Public Media's show that shares information on food preparation, appreciation, and culture. We are faithful listeners at our house.

Yesterday's show lended their support to CSAs. Check it out.
http://splendidtable.publicradio.org/listings/100220/
They break up the show into segments - you can listen to only the piece on CSAs or the whole show.

Happy Listening!

Pantry Week II

The Pantry and Freezer aren’t empty yet. Every meal in the menu I put together for this week uses at least one significant item out of the pantry or fridge, maybe two or three. Yes, I do have to head to the grocery store. At the very least I need yogurt and confectioner’s sugar, right? I’d love to head to the farmer’s market, but I still have salad greens, tomatoes, turnips and beets in the fridge. I’ll try to use those up too!

The menu…

Sunday – New England Turkey Burgers, Homemade Fries, Salad
Monday – Chole (Garbanzo Curry), Naan, Turnips and Beets
Tuesday – Sorrel Fish Cakes, Broccoli, Sweet Potatoes
Wednesday- Spicy Mango Chicken with Rice, Green Beans
Thursday – Lamb with Butternut Squash, Rice
Friday – Chicken Satay, Broccoli
Saturday – Ravioli, Salad

Pantry Week Wrap UP

Actual Thursday Menu – Leftovers
And yes, it helped empty out the pantry and freezer by finishing up all that had been cooked this week AND getting rid of all those small little plastic containers in my fridge!

Actual Friday Menu – Date Night!
The kids had Spaghetti and Meatballs and peas & corn.
And yes, it also helped empty out the pantry, freezer, and fridge!

Tonight we’ll wind up getting a pizza. The chaotic fun of date night is that my friend and I are swapping babysitting duties this weekend– tonight I get to go play with her kids. It turns out it will be easy and fun because they are going to an early movie so our whole family is headed over there for playtime and pizza. In addition to the pizza I’ll bring some treats - which leads me to the debacle of Pantry Week…

Early in the week the kids and I made ice cream cone cupcakes. They have been begging to make these since they showed up at school for a birthday and then they found a recipe on the side of an ice cream cone box. It was a perfect compliment to Pantry Week. We’d use up that box ice cream cones, the box cake mix they got for Christmas, and I had tons of confectioner’s sugar in the pantry to make our icing (or so I thought). I had the butter etc. creamed and ready to add the sugar only to find the big bag I thought I had was almost empty. I was sure it would turn out fine and added all the sugar I could find. It was not fine! It was a disgusting looking blob of yuckiness. I had to throw it away. So the cupcakes went in the freezer – much to the dismay of some very disappointed children. BUT I wasn’t going to the grocery store! Today I will return to the grocery store, we’ll get some confectioners sugar, make some icing and take the cupcakes with us as a fun treat to share with our friends.

I had a great time doing this and there are still lots of good stuff stored in the pantry and the freezer, so stay tuned.

Fajita Steak Chili

Actual Wednesday Menu – Fajita Steak and Pork Chili, Guacamole and Chips, Cheese Quesadillas (for the kids)

Did the dinner help empty the pantry or freezer? YES! I had one steak and a small amount of pork chops in the freezer – this chili was a perfect way to use those. The chili also used up cans of diced tomatoes and black beans. I have several avocados in the fridge and guacamole was a perfect compliment to the chili. The Quesadillas helped use up some of that cheese mentioned earlier in the week and I had some whole wheat tortillas in the freezer.

Steak Chili with Fajita Seasoning
From Cuisine at Home October 2009

We really enjoyed the chili and would make it again. I would like it to be a bit thicker. I think I would make a roux after deglazing and saving that sauce from the Dutch oven. After making the roux I would add all the vegetables, meat, stock, etc.

FAJITA SEASONING
2 tsp ground cumin
1 tsp each paprika, onion powder, dried oregano, kosher salt
½ tsp each ground coriander, garlic powder, black pepper
¼ tsp each red pepper flakes, ground ginger, cayenne pepper

CHILI
2 T extra-virgin olive oil, divided
2 lb. flat-iron steak, trimmed and cubed, seasoned with kosher salt and black pepper (I used a combination of steak and pork, cubed)
¼ cup tequila or water (I used water)
6 cups diced tomatoes or 2 28 oz cans of diced tomatoes (I used 3 15oz cans drained)
2 cups bell pepper, seeded and diced
2 cups white onion, diced
2 T minced garlic
1 ½ cups beef stock
2 T all-purpose flour
1 15oz can black beans, drained and rinsed
2 T lime juice
Sour cream
Cilantro leaves
Diced avocado
Sliced jalapeno

Stir together ingredients for Fajita Seasoning and set aside

Heat 1 T oil in Dutch oven over medium-high. Brown meat in batches and set aside. Deglaze with tequila or water.

Slow Cooker version – Add meat, deglazing juices, tomatoes, bell peppers, onion, garlic, Fajita Seasoning to slow cooker. Stir in Beef Stock and flour. Cover and cook on high for 4 hours.

Stove Top version – Transfer browned meat back into Dutch oven. Add tomatoes, bell peppers, onion, garlic, Fajita Seasoning to slow cooker. Stir in Beef Stock and flour; bring to a boil. Partially cover chili; simmer over medium-low heat for 1 hour. (Oops! I covered the pot completely, I bet this would have allowed it to thicken better) Stir in beans and lime juice just before serving.

Garnish either version with sour cream, cilantro, avocado and jalapenos.

Crisp Roasted Potatoes with Celeriac

Actual Tuesday Menu - BBQ Chicken, Crisp Roasted Potatoes with Celeriac, Broccoli

Did the dinner help empty the pantry or freezer? YES! The BBQ chicken was simple. I just marinated chicken breast I had frozen in a bottle of BBQ sauce we had in the pantry and grilled them on the George Foreman Grill. The Broccoli was also in the freezer. My favorite way to prepare frozen broccoli is to heat 1 – 2 T of olive oil in a skillet and then add the broccoli. Stir to coat with oil and sprinkle with kosher salt. Cover and let steam to warm through. Remove the lid and when the broccoli starts to get golden brown sprinkle with sesame oil. Once I remove the kids broccoli I generously add crushed red pepper. The Crisp Roasted Potatoes with Celeriac used up some potatoes I had in storage and I still had some Celeriac from my CSA. This is a favorite of mine, the recipe follows.

Crisp Roasted Potatoes with Celeriac
Here is the original recipe, my adaption adding Celeriac follows.
http://www.marthastewart.com/recipe/crispy-potato-roast

3 T unsalted butter, melted
3 T olive oil
4-6 russet potatoes, peeled
15 – 20 slices of celeriac, about the same size as the potato slices
1-2 shallots, thinly sliced
Coarse salt
1 tsp red-pepper flakes (optional)
4-5 sprigs thyme

Preheat oven to 375. In a small bowl, combine butter and oil. Brush some of the mixture on the bottom of a baking dish. Slice potatoes (slice crosswise) and celeriac very thinly.

Arrange potato slices in dish. Wedge celeriac and shallots throughout. Sprinkle with salt and red pepper flakes. Brush with remaining butter/oil mixture. Bake 1 ¼ hrs. Add thyme and bake 35 minutes more.

Chicken Meatball Soup

Actual Monday Menu – Chicken Meatball Soup, Leftover Roasted Vegetables (Sweet Potatoes, Broccoli, Red Onions and Button Mushrooms), Dinner Rolls

Here is the Chicken Meatball Recipe
http://www.marthastewart.com/recipe/chicken-meatballs-in-tomato-sauce
I would not make them again, especially with chicken thighs. There was simply too much raw chicken. It was all through the food processor, I had to have bowls to move the mixture to, a place to hold the meatballs before cooking, and so on. Maybe with already ground chicken, but my family didn’t really seem to like them.

Did the dinner help empty the pantry and freezer? YES! I had turkey stock in the freezer. I just warmed the stock on the stove, cooked the meatballs (also from the freezer) in that and added the pasta. A Simple Soup! The carrots from the original menu got cancelled because we brought home the roasted vegetables from our family dinner Sunday night. The Gratin also got cancelled because of the sweet potatoes in the vegetable mix. The dinner rolls were also in the freezer and now we have four less.

Mac 'n' Cheese

I found this recipe years ago in Rosie O’Donnell’s magazine Rosie. The recipe was written by Emeril Lagasse.

This recipe long ago became a family favorite and is especially loved by our family we had dinner with last night. I love how an old recipe can teach you new things every time you make it. Yesterday I ground nutmeg for the first time. My husband does not generally enjoy food seasoned with nutmeg, but my aunt assured him that he would if I ground it fresh. I got no complaints about a weird flavor last night. I also noticed upon reading this recipe closely the direction to sprinkle paprika on top before baking. I don’t think I’ve ever done that. I wish I would have noticed before I made yesterday’s batch – I have a wonderfully smelling new jar of smoked paprika.

Did the recipe help empty the pantry or freezer? Yes and No. Yes, I used a box of pasta shells I had in the pantry. No, because as I alluded to earlier I forgot to defrost the cheddar cheese and we had to do a store run. And the blocks of cheese we prefer were buy one, get one. So now I have three blocks of cheese in the freezer instead of just one.

Mac ‘n’ Cheese

Unsalted butter, for greasing
1 lb elbow macaroni (I use shells because they hold the sauce better)
¼ cup each unsalted butter, flour
2 cups milk
1 cup heavy cream
½ cup chopped scallions
1 tsp each salt, black pepper, dry mustard (I prefer mustard seeds) and hot red pepper sauce
1/8 tsp ground nutmeg
1 ½ cups each shredded sharp white and mild cheddar cheese
¼ tsp paprika
¼ cup grated Parmesan cheese

Preheat oven to 375. Butter 13x9x2 in baking dish or 2 ½ qt casserole

Cook pasta according to directions, drain and rinse with cold water.

In saucepan, melt butter. Whisk in flour over medium heat, 2 minutes. Whisk in milk and cream and bring to a boil whisking. Stir in scallions, salt, pepper, mustard, pepper sauce, and nutmeg; simmer 2 minutes. Remove from heat and stir in almost all the cheese until smooth. Pour sauce over pasta in the baking dish and toss. Sprinkle with remaining cheddar and paprika.

Bake 25-30 minutes, until golden. Sprinkle with parmesan and let stand 10 minutes before serving.
NOTES: We love this recipe because of the surprise from the mustard seeds and the ever so slight kick from the pepper sauce. We usually use it as a main course and love it with a Caesar Salad and a nice crusty loaf of bread.

Pantry Week - The Shopping Experience

So the goal was to not go to the grocery store and only stock up at the local farmer’s market. So close…but we didn’t make it.

We did have a scheduled trip to our wholesale club this weekend and I thought that was a perfect way to cheat my at my self made game, stock up on a couple of essentials and avoid the grocery store. At the wholesale club we got eggs, half ‘n’ half, parmesan cheese, scallions, and the cutest little sweet peppers (a ton so I’ll have to come up with some creative uses).

BUT I needed heavy cream and only one cup for the requested Mac ‘N’ Cheese. I couldn’t justify buying the amounts at the wholesale club, so I ran in and out of the grocery store on the way home. Then Sunday afternoon came and we realized we had no OJ, minimal amounts of milk, and only frozen cubes of cheese to make the Mac ‘N’ Cheese. So my husband ran to the grocery store for those items, oh and some bread because we only had like 5 slices left. I am determined not to return to the grocery store before next Sunday!

I did have a great trip to the farmer’s market. I was able to get salad greens and tomatoes to make several great salads this week. I stocked up on onions. My favorite purchase was this fabulous muesli. I’m into a bowl of fruit with yogurt and granola on top for breakfast. I can’t wait to have some muesli for breakfast. But oh, the last of the yogurt was used up this morning – maybe I’ll have to run to the grocery store…

The Pantry Week

I started this blog well before CSA time so that I could work out all the kinks. The plan I’m working on for CSA season is to share late in the week the farmer’s guesstimate for what we’ll get and ask what people like to make with those items. Then over the weekend share the menu for the week. Finally, during the week I’ll let you know what we actually got from the farm, try out the recipes and let you know how it goes.

I thought I’d practice by blogging my way through a week’s menu. But it needs some sort of catch, right? Okay…I’m going to try and not go to the grocery store, only stock up at the farmer’s market, and use the ingredients we already have on hand. Basically I need to use those things I’ve collected in my freezer and on my pantry shelves.

The menu…

Sunday - Mac and Cheese was requested for our invite to my aunt and uncle’s
Monday – Chicken Meatball and Ditalini Soup, Carrots (sticks for the kids and cooked with sage for us), Sweet Potato Chipotle Gratin
Tuesday – Fajita Steak Chili, Cheese Quesadillas, Sweet Potato Fries
Wednesday – BBQ Chicken, Crisp Roasted Potatoes with Celeriac, Broccoli
Thursday – Fish with Sorrel Pesto, Saffron Rice, Scalloped Turnips
Friday – Pizza and Salad
Saturday – Spaghetti with Meat Sauce and Salad

Beet, Radish, and Turnip Stir Fry

I used the Beets, Radishes, and Turnips I got from the market to make a version of the Stir Fry I mentioned earlier this week. It was colorful and enjoyable. I have found I like to steam the vegetables a little bit before letting them fry and get a little bit of color. I added them all at the same time. Next time I would put the beets in to steam for a few minutes, then the turnips, and finally the radishes. The beets were still a little hard, but the radishes just melted in your mouth. I would have liked all the veggies to have the same texture. As with all stir fries this is a great recipe to add any vegetables you have on hand, like last night I also added grated carrots. Here is the recipe for last night’s stir fry.

Beet, Radish, and Turnip Stir Fry
(revised from Stir-Fried Noodles with Eggplant and Basil – from Everyday Food Jan./Feb. 2010)


8 oz. lo mein noodles
2 T soy sauce
1 T toasted sesame oil
1 tsp light-brown sugar
4 tsp vegetable oil
2 small beets cut into 1 inch pieces
1 cup turnips cut into 1 inch pieces
1 bunch of radishes, quartered
2 small carrots, grated
5 scallions, white and green parts separated and thinly sliced
3 garlic cloves, minced
1/3 cup fresh basil, torn for serving

Cook noodles according to package instruction; drain noodles and rinse with cold water. In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.

Heat a large skillet or wok over high until hot. Add 3 tsp vegetable oil and swirl to coat skillet. Add beets, cover and steam for 3 minutes. Add turnips, cover and steam for 3 minutes. Add radishes, cover and steam for 5 minutes. Uncover and let vegetables brown, stirring occasionally for about 8 minutes.

Add additional oil carrots, scallion whites, and garlic. Cook 1 or 2 minutes.

Serve topped with scallion greens and basil.

NOTE: you could also chop up the radish greens, or any other greens you have on hand, and add them at the same step you add the carrots.

Roasted Brussels Sprouts

We had the Brussels Sprouts along with pork chops for dinner last night.

I tossed them in olive oil, salt, and a little bit of rosemary and put them in a 400 oven. The rosemary was a compliment to the rosemary in the marinade for the pork chops. I was worried about the rosemary, that it would burn. I watched them closely. I turned the Brussels Sprouts over after 10 minutes and only roasted them for about 20 minutes.

The outsides of the sprouts were dark and carmelized and the insides were tender. The rosemary didn't add much. Overall they were yummy!

It's time for CSA sign up

This is the time of year to sign up for a CSA. Basically you buy a share in a farm and weekly during the growing season you will get a variety of in season vegetables. Some also include fruit, meat, eggs, and cheese. There are farms that follow organic practices and those that do not. Some farms have you pick up at a local farmer's market, some have a pick up site, and sometimes you pick up at the farm. There is lots of variety!

You can find one close to you using the Local Harvest website. The website also throughly defines a CSA, has FAQ and tips for choosing a CSA that's right for you. Good Luck!

www.localharvest.com