GOAT LADY

Well, one lifetime dream is finally fulfilled: I am a member of a CSA.

If you’re not familiar with the concept, CSA stands for “Community Supported Agriculture.” Essentially, you buy “shares” during the planting season of a farm, and then starting in the spring you receive a box of fresh crops every week! It can be a little pricey, and it does require a commitment (you have to know you’re going to live in the same place for at least 26 weeks) so this is the first year I’ve ever been able to participate.

I decided to go with the Goat Lady CSA, because I’ve kind of fallen in love with the place (even though my first visit wasn’t until this past Sunday—see goat photo, post below). I have been buying their cheeses at the farmer’s market for years, even when I lived in NYC! I would come home for a visit and make sure to grab some while I was down here.

Part of joining the CSA was also in hopes of finding inspiration. I feel it’s been much too long since I’ve styled and shot food, and even longer since I’ve really cooked and experimented in the kitchen. Getting a “mystery box” of veggies every week could possibly be the kick-start I’ve been needing!

This week’s haul: fava beans (in the shell), chives, radishes, sweet potatoes, spinach, and a special treat: a free sample of Massey Creek cage-free eggs! (These are an add-on and do not come standard in the box.)

I had the gradiose plans of getting greek takeout last night, but once I picked up my box, my plans immediately changed. It was like a game, or a riddle: what can you make with sweet potatoes, radishes, fava beans, spinach, eggs, and chives?

Since it was a cold rainy day, I went with soup. I didn’t want to rush out and buy anything, so I used what I had on hand.

The fava beans were a little tricky, but relatively easy to shell after the first one. Knowing how deep to cut was the key!

Dana’s CSA Week One Soup (aka Curried Sweet Potato Soup)

2 tbs olive oil
4 c chicken stock (or veg. stock for vegetarians)
3 medium sweet potatoes, peeled and chopped into smallish cubes
3 carrots, peeled and chopped
shelled fava beans, about 1 c
1/2 med onion, chopped
1 small shallot, chopped
2 garlic cloves, chopped
chives, chopped (for garnish)
handful of spinach, why not?
1 tsp turmeric
2 tbs (or more!) of curry, any kind
s&p to taste
1 c greek yogurt + more for topping

This is one of those easy recipes where the measurements don’t really matter. It’s very healthy, too! The greek yogurt makes the soup very creamy, without adding a lot of fat or heaviness, so it’s a nice late-spring dinner.

First off, sharpen those knives! Fresh sweet potatoes + dull knives = trip to the ER. Be careful with the sharp ones too of course!

Heat olive oil over medium heat in a dutch oven (or large soup-size pot if you don’t have one). Add onion, shallot, and garlic, stirring until transluscent. Add the stock. When the stock is steaming, add the carrots, sweet potatoes and fava beans. Add the spinach and spices. Let these guys simmer for about 12 mins (though the longer you go, the better it tastes!)

When you’re satisfied with the amount of time everyone’s had to get to know eachother in the pot, add the greek yogurt (you can add a little butter if you HAVE to), and blend it all together with an immersion blender. What’s that? You don’t have the “It” Appliance of 2011? Well, that’s ok. You can go back to 1978 and use your regular blender. Or a food processor. It really doesn’t matter, as long as you blend.

Or don’t blend! It’s probably still good.

Garnish with a dollop of greek yogurt, a spash of really good olive oil, and your chives. Enjoy your first CSA box!

Dana Dillehunt is a writer and photographer living in Greensboro, NC. You can find her at danadillehunt.com.