It’s CSA season! In a world where convenience often outweighs all else, Community Supported Agriculture (CSA) programs are a way to celebrate community spirit and sustainable living. CSA programs are more than just a means of procuring fresh produce; they are a commitment to local farmers, a celebration of seasonal abundance, and a gateway to creativity.
What is a CSA?
CSA is a partnership between farmers and consumers, where individuals subscribe to a farm’s harvest in advance, usually for a set amount of time (season). Members receive “shares” of fresh produce directly from the farm on a weekly or bi-weekly basis. One of the most exciting things about a CSA is the diversity of the produce that’s offered.
This year, I have the privilege of supporting the farmers of Growing Together, The Nashville Food Project’s market garden program. This program expands access to land, resources, training, and market support to people from agrarian backgrounds. In 2023, seven Burmese and Bhutanese farm families stewarded an urban farm of just under an acre that produced almost 36,000 pounds of fresh produce! This produce was sold to restaurants, food access partner organizations, and CSA customers.
For the next twenty weeks (!), I will be receiving a CSA box from Lal Subba (pictured below) who is a respected elder in the local Bhutanese/Nepali community in Nashville. Despite being in his 70s, he maintains one of the programs largest and most productive plots all by himself. I am already learning so much about Lal and his culture through the fresh produce he’s growing. I’m looking forward to trying new recipes from his community and using his produce to enhance my own family’s recipes this season to make them even more special!
My first CSA box contained green onions, red mustard greens, lettuce mix, cilantro, collard greens, French breakfast radishes, and swiss chard which is one of my faves! I decided to take inspiration from one of my Grandma’s staple recipes (and a Midwest favorite) – cabbage rolls – and put my own summery fresh twist on it.
Swiss Chard Rolls
Serves 4-6
Olive oil
1 lb lean ground beef*
1 cup long grain rice, cooked
1 small yellow onion, diced
2 cloves garlic, minced
¼ cup golden raisins
Soft herbs like mint, thai basil, parsley
Splash of sherry vinegar (or cider vinegar)
12 large chard leaves, stems trimmed and diced
Sauce:
1 (28 oz) can tomato puree or crushed tomatoes
1 cup chicken stock
¼ cup brown sugar
1 Tbl sherry vinegar (or cider vinegar)
1 tsp salt
Cracked black pepper
2-3 sprigs fresh thyme
Remove chard stems by carefully cutting along both sides of the stem to the point where it narrows and becomes tender. Dice the stems and set aside for filling. Set aside leaves for the time being.
In a large, deep sided pan, heat olive oil over medium-high heat. Add reserved chard stems and onions to the pan. Cook for 2-3 minutes or until the onions start to turn translucent. Add garlic to the pan and cook 30 seconds or until fragrant, being careful not to let it burn. Add ground beef to pan and cook until brown and cooked through, about 7-8 minutes. Add raisins, whatever herbs you’re using, rice, and sherry vinegar to pan. Stir to combine and remove to a bowl to cool.
In the same pan you cooked your filling, deglaze pan with chicken stock, scraping up any remaining bits on the bottom of the pan. Add tomato puree, brown sugar, sherry vinegar, salt & pepper. Bring to a simmer and add thyme sprigs.
While sauce is simmering, assemble the rolls. Place two chard leaves on your cutting board or counter, overlapping the cuts where you removed the stems. The idea is to create a seal so we can fill and roll. Add a large spoonful of filling to the center of the chard leaves. Fold the end closest to you over the filling, tuck each side in, and roll away from you creating a “packet.” Continue doing this until all your leaves and filling are used. You should end up with 8-12 rolls depending on the size of your leaves and the amount of filling in each one.
Place the rolls, seam side down, in the pan with your simmering sauce. Reduce the heat to medium-low, cover and cook for about 5 minutes or until the chard is tender but still vibrant green. Serve two rolls with a spoonful of sauce and enjoy!
*You can sub cooked lentils for the ground beef for a healthy vegetarian option!
Source: Ruth’s Table, 2024.
Whether you are committed to a CSA program or supporting your local farm community through farmer’s markets, you are embodying a shared commitment to sustainability, community, and healthy living. And let’s be honest, it’s a really delicious journey!
Ruth's Table 
Looks great. I’m receiving Lai’s veggies, too. I look forward to seeing more of your ideas. Thanks
I’ve got some more tasty things coming! Keep a look out!