The idea behind Community Supported Agriculture (CSA) is simple: members of a community join together to support a local farmer, and in return get a share of the farmer's harvest. The first CSA's in the United States began in 1986. Current estimates suggest that there are between 1,000 - 2,000 CSA's currently operating in North America, although their informal nature make them difficult to count. However, CSAs are varied and complex, as are members' relationships to the farmers and to their food. Some CSAs require that members work some number of hours on the farm as part of their CSA payment. Other CSAs simply deliver vegetables, either in a pre-arranged pick-up spot or to member's doors. In all cases, members have a heightened awareness of where their food comes from and the risks associated with producing it -- in good years, members receive large shares, while in bad years, shares are meager. CSAs benefit the environment. No matter what kind of arrangement CSA farmers have with their members, I feel the most important effect from an environmental standpoint is the reduction in energy required to get food onto members' tables. Since commercial fertilizers & pesticides are rarely used, there is no wasted production of harmful chemicals. Since farms or pick-up areas tend to be near members' homes, the transportation costs associated with getting food from field to table are minimized. Furthermore, there is good evidence that small organic farms are more efficient than large commercial farms -- organic farms produce more food calories per acre. CSAs benefit the farmer by providing capital at the start of the growing season, when it is most needed, rather than at harvest. Furthermore, the farmer is assured of consumers -- he or she does not have to rely of the varagies of a farmers market, where attendance and sales can be unpredictable. Farmers also get feedback directly from consumers -- about their likes, dislikes and preferances, and can help consumers find ways to prepare unfamiliar vegetables. CSAs benefit members by providing ready access to fresh, varied vegetables, many of which are never seen in commercial markets. The biggest challenge to members is learning to cook with the seasons. I-dabble documents my experience of cooking with CSA vegetables. Instead of planning menus and visiting a store to purchase the ingredients for those menus, members have to start with the produce and then figure out what to do with it. This puts members in closer touch with rural realties and helps them feel more connected to the land that produces their food. CSAs have proven particularly popular with families that home-school their children. These families use the CSA as a way to teach children about a variety of topics, including plant biology, the food chain, soil chemistry and environmental ethics. This is my first year in a CSA, so perhaps I have the enthusiasm of any convert. But I really do think CSAs have tremendous potential to transform the way we think about food in this country. On April 3, 2002, the Washington Post ran an article about CSAs that listed about a dozen CSA farms in the Washington DC area. Most of these were already sold out for the season, and those with empty spots quickly sold out after the article appeared. Most CSAs in the area already have lengthy waiting lists for the 2003 season. There is clearly a demand for CSAs -- it will be unfortunate if supply doesn't rise to meet demand. All contents copyright 2002.
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