FoodRevival started when I was laid off from my publishing job. I had a 3-month severance and started volunteering with what was then known as Jones Valley Urban Farm. In exchange for my work each week working on their paypal accounts, newsletters, and coordinating events, I got a box of food. That was the very first time I was introduced to the idea of a CSA (Community Supported Agriculture) box. I started FoodRevival as a way to keep my publishing world alive (the layoff was a bit of a shock and I wasn’t sure what this magazine major would do with her life). I decided to start documenting what I did each week with my CSA box. I called it the “CSA Challenge.” From there, I started my own food revival of sorts…which also put me on a path to where I am today. This was me in 2010 with my CSA bag.

Little did I know I’d end up being the Executive Director of what is now Jones Valley Teaching Farm all these years later. I also had no idea I’d still be writing on FoodRevival. And now, I’m excited to say that I’m bringing back the “CSA Challenge,” which has its own interesting roots. You see, our Downtown Farm Manager, Katie, was a high school student interning on the downtown farm and that’s when I first met her waaaaaaaaaay back in 2009 or 2010(?) when I started volunteering at the farm and although we both left for a period of time, we get to work with each other again. And because Katie is Katie, she is launching a staff-wide CSA so that we can all be part of the food system we are creating no matter what job we do at Jones Valley Teaching Farm.

It’s all so strange and serendipitous and meaningful and interesting, isn’t it? I’m proud of how the foundation of what first drew me to this work remains. I’m so very glad that I had the opportunity to evolve with and without the organization. I’m grateful for the many ways Jones Valley Teaching Farm has been a place for growth, change, challenge, and hopefully healing. I’m grateful to keep learning about the way these vegetables continue to inspire me. I am so very grateful to the farmers that make this work happen every day in rain, heat, humidity, cold, and everything in between — it is important, vital, and meaningful work that isn’t often recognized for the kind of community-building, nourishment, and healing farming provides. I’m here for the roads ahead – filled with more bumps, bruises, continued growth, joy, wonder, and yes, CSA Challenges.

Here’s what was in my bag:

Frisee

Scallions

Turnips

Dill

Parsley

Cutting Celery

Carrots

I decided to cut up the carrots and turnips, toss them in olive oil, salt, and pepper, and grilled them! Throughout the week I added them to a bowl of jasmine rice and topped with some chili crunch. So good. (Forgot to take a photo, so you have to use your imagination. We still have imagination, right? Checking because I’m not sure…)

I also grilled some small potatoes on the Blackstone with olive oil, salt, and pepper and then once they were cooled, made a potato salad using the scallions, dill, cutting celery, and parsley. (I did take a photo of this dish, but it’s not great — so let’s use our imagination again.)

I gave the frisee to my Mom for her salads this week. (A reminder to share, share, share with others.)

Bonus: I got some peaches from my Mom’s tree in her backyard. I boiled them for like a minute, then threw them in an ice bath, and then rejoiced as the fuzzy peeling just came right off. I cut them up, added some lemon juice, and put them in the freezer so I could have peach smoothies this week.

In addition to all of that, we also made some Smash Burgers, charred broccoli, more potatoes, and some chicken bites for salads, etc.

Oh, and I made some protein pancakes for the week. I just put 1 ½ cups of rolled oats, 1 scoop of vanilla protein powder, 3 teaspoons of baking powder, 3 eggs, a splash of almond milk, and ½ cup of cottage cheese (for extra protein) in a blender. Then I pan-fried them in some coconut oil. I’m excited to spread some PB2 on them for breakfasts next week.

Grateful for all of it,

A