By Seven Weaver Producer
Beth Bussey, John B. Amos Cancer Center
The Daily Green www.thedailygreen.com Beth Bussey, John B. Amos Cancer Center
Email to a Friend
Stumble It!The “greenest” foods are healthy foods. They are foods that are good for you and good for the planet.
The Daily Green has published a calendar to help consumers achieve a greener, healthier diet in 30 days.
http://www.thedailygreen.com/healthy-eating-plans/?click=pp
One way to eat healthier is to join a CSA or “community supported agriculture” group. Below are two links (days 9 & 11) that encourage consumers to eat a 100% local meal each week and shop a Farmer’s Market or join a CSA.
http://www.thedailygreen.com/print-this/farmers-market-CSA-44013008#
http://www.thedailygreen.com/print-this/green-diet-local-meal-44013008
We have a community supported agriculture or CSA right here in Columbus.
My husband and I joined for the 14 week spring subscription and picked up our first produce last Saturday.
What is a CSA? CSA stands for community supported agriculture. Typically, CSA groups arrange to buy shares of produce grown by one or more local farms. The shares are pre-paid so that each week during the season, each subscriber receives a box of that week’s fresh pick. Our local CSA is called Columbus Natural Food CSA (CNF-CSA) and the contact is Cathy Carter at catcart@aol.com I met the farmers, Nathan and Cynthia Chapman, who operate Harmony Hill Farm in Pine Mountain and grow the certified naturally grown produce for the CNF-CSA.
How can a person get all of the information that circulates about the CNF-CSA? Most of the communicating is done via the group’s e-mail loop.
You can join the loop at http://groups.yahoo.com/group/ColsNaturalFood/
There are approximately 7 subscriptions left for the spring season which runs from April 26 through July 26. The subscription is $30 per week and includes produce for a family of four.
I made Vietnamese Chicken Salad from the cabbage, carrots, and green onions in our box.
Vietnamese Chicken Salad *to view salad click on the photo tab*
This crunchy salad embodies the culinary philosophy of balancing contrasting tastes of sweet, sour, salty, and bitter.
1 pound skinless, boneless chicken breasts
1 1/2 cups chopped green onions, divided
1/4 cup fresh lime juice
3 tablespoons sugar
1 garlic clove, minced
2 tablespoons fish sauce
6 cups thinly sliced green cabbage
1 cup matchstick-cut carrot
3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper
3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
1/2 cup finely chopped dry roasted peanuts
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro
Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 10 minutes. Drain and discard green onions. Place chicken on a work surface or cutting board, and shred chicken with 2 forks.
Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.
Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl. Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.
Yield: 6 servings (serving size: about 1 1/2 cups)
CALORIES 215 (25% from fat); FAT 6g (sat 1g,mono 2.6g,poly 1.9g); PROTEIN 22.4g; CHOLESTEROL 44mg; CALCIUM 90mg; SODIUM 625mg; FIBER 4.6g; IRON 2mg; CARBOHYDRATE 20.4g
Cooking Light, SEPTEMBER 2007