We signed up for a Community Supported Agriculture (CSA) share this year, paying a flat fee at the beginning of the growing season to a local farmer, who then delivers a box of fresh vegetables once a week.
Getting a CSA subscription is more economical than buying an equivalent amount of vegetables at the grocery store, and some CSAs let you save money by volunteering a certain amount of time each week at the farm in exchange for your weekly delivery.
CSAs are also a great way to get variety into your diet. I don’t know about you, but I tend to get into ruts with my vegetable habits, buying the same kind every week because shopping goes quicker that way.
One of my tried and true ways of enjoying the weekly vegetable delivery date is making an egg or tofu scramble. Today’s scramble consisted of green onions and spinach from the farm, as well as some sweet potatoes and cauliflower from my last grocery trip. Toast with cream cheese, and cucumbers and radishes from the farm, made the perfect compliment.
The recipe is below.
SPRING SCRAMBLE (serves 1 or 2)
- 1 green onion, chopped and roots removed
- 1/2 cup peeled and diced sweet potato
- 3 or 4 cauliflower florets, chopped coarsely
- handful of fresh spinach, chopped
- 2 eggs
- 1/4 cup egg whites
- 1 tablespoon shredded mozzarella cheese (optional)
- Olive oil
- Beat the eggs together with the mozzarella and a pinch of salt (optional).
- Warm a small bit of olive oil in a frying pan on low or medium-low heat.
- Saute onions, sweet potatoes, and cauliflower, stirring occasionally, until tender. You should be able to poke the potatoes and cauliflower fairly easily with a fork.
- add the spinach and continued heating until wilted.
- Pour the egg mixture over the vegetables and scramble until cooked to your liking.
- Serve on its own, or with side veggies and/or toast.