I love how seasons form the natural backdrop to our eating. Every time I go the farmer's market during the peak of Summer it feels as though the produce rushes towards me, shouting pick me, pick me! Peaches are plump and juicy, the tomatoes are bursting at the seams and I can't turn a corner without blackberries threatening to take over a table. Juice is literally flowing out of every fruit and vegetable I see and every plant is demanding all my attention.
I recently had an amazing opportunity to team up with Agricultural Connections, a local Community Supported Agriculture (CSA) in my town. Agricultural Connections delivers the freshest seasonal fruit and vegetable line up that you've ever seen straight from the farm right to your doorstep.
Having access to seasonal produce in this way ensures that you get the best tasting and most nutrient dense food available. The food is grown closer to you so it doesn't spoil on it's trip (usually across the country- or further) and it's harvested at the peak of it's season and sold during it's season. What a concept! This means you're getting the fruit and vegetables that haven't had time to lose their flavor or their nutrient density by sitting in a shipping container for a trip across the ocean.
Cost benefits to eating locally and buying locally mean that not only will get a better price because you're not paying for the cost of transport but you will also be supporting your local farmers and the business in your community. Shopping at a local farmer's market or signing up for a Community Supported Agriculture (CSA) or fresh food delivery service such as Agricultural Connections is a great way to stay local, eat seasonal and broaden your palate.
This week, I had a blast playing with the ingredients I received and was inspired to create a quick and nourishing salad that left me and the crew feeling pumped for our day.
Check out the amazing quick and nourishing meal I came up with...
BEET SALAD WITH BASIL & RAW GOAT CHEESE
- 5 small beets (combination of ruby reds and golden)
- 3 yellow plums
- 1/4 c blueberries
- 1/4 c raw goat cheese
- 1/8 c extra virgin olive oil
- handful fresh basil leaves
- 1/4 c champagne or apple cider vinegar
- 1/4 tsp celtic salt
- pinch of fresh ground black pepper
Cut beets in half and steam for 20 minutes. Transfer to cooling dish. Slice plums half wise. Tear basil leave pieces. Scoop raw goat cheese on side. Drizzle olive oil and vinegar over the salad. Salt + pepper to taste.
Serving size 2-3