Spring is here, and in the field of farming, it’s planting time. Soon there will be greens abound, summer squash, and juicy tomatoes. Farmer’s Markets may come to mind, but my thoughts are focused on my farm share. At this point in the year, I’m waiting patiently for it to start the first week of May.
Farm Shares, also called Community Supported Agriculture (CSAs), are growing programs community members can organize with local farms. The way it usually works is that a farmer grows a certain amount of crops, a mixture of fruits and/or vegetables, and each week or twice a month members pick up a box of produce. In some instance, members go to the farm to pick up their produce. These programs can go past produce to meats, cheeses, breads, flowers, and even pizza shares, and the programs usually span from the beginning of summer through the fall; although, some are year-round. Options include full shares, which usually feed 3-4 people, or half-shares, which feed 1-2 people.
Now I’m a huge advocate of supporting local farmers and communities, but as a future dietitian, I love this idea, because of the exposure to vegetables and fruits. 
I started my membership in a farm share back in 2008, and I was under the assumption that I would see a fair amount of lettuce, tomatoes, and herbs. Well, I was right, and then I was introduced to celeriac root, edamame, fairy tale eggplants, fennel, and mountains of new produce I didn’t even know existed. I had so much food on my hands I didn’t know where to turn- it was great!
As someone who refuses to waste food or money, I instantly had to find ways to use all of this wonderful, new food. I was lucky at the time that my farm share also provided recipe ideas for meals, but it also gave me the option to go out and explore new ways to use these foods. I also make use of the extra food by cooking and freezing for the winter time when it’s more expensive to buy produce.
Seven years later I still look forward to my farm share. With just a couple more weeks until I have more greens than I know what to do with, I’m eagerly browsing the internet for Spring salad recipes, then it’s on to stuffed peppers in the summer time, and winter squash soups in the fall. You may have even seen my apple and beet recipe in September, which came about from my farm share. Also, check out Lori’s previous post, Scrumptious Summer Produce.
For more information on farm shares in the Philadelphia area, click here.
For those outside the area, you can find a farm share near you. 
Happy Spring Planting,
Megan
Megan Carrier
Eat Fit Health Intern
Graduate Student, Drexel University
MS in Human Nutrition