June 7, 2021
Moles (pronounce MÓ-less) are to Mexico what curry powders are to India. Mole is a generic term attributed to a number of spice mixes which generally use chili peppers as the main ingredient, along with herbs, nuts, fruits and other ingredients. Some moles contain 20 or more ingredients! Ingredients are typically roasted and/or dried and… Read more »
After 14 years, we’ve updated our website to be more modern, mobile friendly, and reflective of the work we do in the community – and we couldn’t be more excited! The URL (TucsonCSA.org) is the same, and you’ll notice that your favorite features, like the weekly harvest list, newsletter articles, and recipes are more visible… Read more »
As summer vacations approach and we reintroduce many of our pre-COVID elements, like the trading table, we figured it might be helpful to have an overview of their intricacies. Many of these perks make being a CSA member easier and more enjoyable, but they need to be used properly in order to work. It’s always… Read more »
June 2, 2021
by Farmer Frank Martin Dennis Hudson was excited to show me his new well. “They just finished it,” he said, grinning. The water was already flowing into the desert when Dennis showed me his new well. The water wasn’t going anywhere in particular, just out to an open desert. The dry ground popped as thewater… Read more »
By Shelby Thompson It’s universally accepted that food tastes better outside, which is one of the many reasons I love camp cooking. Planning each and every meal – from your morning coffee to the non-negotiable campfire s’mores – is rewarding and also a bit daunting. With some foresight, planning, and flexibility, you can incorporate the… Read more »
April 23, 2021
Have you noticed that surplus is back at the CSA? This is usually stocked with produce we have left over from the previous pickup. You’re welcome to take from it and/or leave something behind for the next person!
April 12, 2021
“Come on, girls,” Josh Koehn says tenderly as he coaxes his flock of heritage breed hens across a vast expanse of green pasture at the base of the Chiricahua Mountains. A son of farmers, Josh has been raising hens in Willcox since the age of 10, when he began caring for the family flock. “I’ve… Read more »
Ah, fennel. Some can’t get enough of this licorice-scented vegetable, while others loath it. Fennel is one of the specialty items we get from both Crooked Sky Farms and Sleeping Frog Farms in the spring and it can be truly delightful when it’s prepared well. When you get home with your fennel, tame the unruly… Read more »
One of my favorite things to do on a Sunday is to roast a chicken, and then see how many meals I can get out of it over the week. Using a quality, locally raised bird is pricey, but you’ll make sure not to waste a bit of it, and the taste is markedly better.… Read more »
This is unquestionably the era of the foodie. Surrounded by talk of “cronuts” or molecular gastronomy, it’s easy to get swept away and spend your entire budget on truffle butter and grass-fed rib eyes. But Tamar Adler tells us that we can eat like kings without spending a fortune. As a young editor at Harper’s,… Read more »