Member Perspectives | Alissa talks with Anne

Alissa How long have you been a member with Three Sisters CSA Community Farm? 


Anne This is my second year. I sold them some of my old farm equipment. 


Does that mean you used to be a farmer? 


Yes, I grew organic vegetables for ten years. I ran a small farm business in Northeast Iowa, out of Decorah. I ran a CSA and did farmers’ market.

Is it strange for you to be a csa member instead of farmer? 


It’s not - I love it, getting a csa box from a local farm feels like a really natural thing to do. I’ve been cooking in a way that fits with the csa model for a long time now.  I can’t imagine doing it differently. I just love it - planning my meals around what is in season and what I am getting from the farmers. 
 I realize it’s not a very natural way for people to cook. However, I’ve found that once people do start cooking that way, they love it.


What brought you to Milwaukee? 


Family - I grew up in Milwaukee, but left when I was 18 after highschool. I got a lot of traveling out of my system, and lived in other places for a while. I moved back to be closer to family and friends - Milwaukee definitely feels like home. 
 
In three words, how would you describe the experience of seasonal eating you have through your CSA share, framed in lense of your intimate connection to growing food? 


I tie the whole seasonal progression from early spring to late fall to food and what I’m eating. For example the flavors of spring are radishes and fresh greens.  And I love that. I know that if I am getting those vegetables from a local farmer they are going to taste so much better than from a store. It isn’t the same as buying a bunch of radishes from a pick and save -not at all. 

As the season progresses into summer you start seeing first tomatoes and peppers in the box. Right now we are getting winter squash and fall things. I have these particular recipes I make from those particular ingredients this time of year. It’s my favorite way to eat. 

As a farmer, are there things Jeff and Kelly grow that you like? 

I’ve been a little obsessed with the fall crops. The winter squash is super exciting to me...I love the kabocha squash we got last week. That was so exciting. Also their greens, I think they do a really good job with lettuce mix and heads, and the fresh greens like spinach and arugula. Those are all things you can’t compare to anything you buy in the stores. Carrots too - I got a really nice carrots this last week that I know will keep for a long time - so I didn’t have to rush to use them. You could see the dirt on them - and that’s what I want. 

Are there things that stand out to you about how they run the csa or farm? 


I’ve lived in two neighborhoods now in Milwaukee and both have had really convenient pick up locations..  Also, being able to actually pick from an assortment of crops is something I know is not the most convenient thing for them. I think it’s a really nice bonus for the csa program. I know there are things I’m not going to eat fast enough, like escarole, but it’s cool that they offer it because some people love it. 


When other people ask you what it’s like to be a CSA member or why you do it, what do you usually say? 


I say it’s a really good financial decision - you are supporting a local business and one that is incredibly environmentally friendly. And then, just selfishly you’re getting the best quality most nutrient dense produce all summer long. 

But also - for people who have a hard time deciding what to make for dinner, I think it’s so helpful because you have somewhere to start. I know I have this head of cauliflower, so let me find a recipe. It gives you a framework for the week. I know it can be more work, but I also think it’s easier than just starting from a blank slate. I think it’s easier than just going to the farmers market and picking things out. 

What is your favorite CSA food item? 


Kale. I get kale every time I can. I have no problem eating two bunches of kale a week. I just love it. Also, tomatoes - that’s one that I’ve found a little harder to grow in tiny spaces, and during tomato season you just want as many fresh local tomatoes as possible. 

Is there a CSA food item that most confounds or stumps you when it comes to cooking or eating, or used to before you knew what to do with it? 

Not really…

What about kohlrabi? 


At my farm in Iowa I couldn’t grow enough of it to satisfy my customers. I didn’t even know what it was before I started farming there. 


What about being a CSA member is most important to you? 

I’m obviously biased, but supporting local farmers it the most important thing to me. I really value what they do. I think it’s important. 

What made you choose Three Sisters after you stopped farming? 

I heard about them from my friend Joe. Jeff and Kelly rented land from his family. I checked out their website and I read what they had to say about why they were doing it and their growing practices. A lot of what they are doing just really resonated with me. Then I met them and it was a no-brainer. And I think having been their member now for two years, they just do a fantastic job. 

What’s the most delicious meal you have had recently? 


Recently my partner and I made an Indian dinner - a chicken curry. For the side dish we roasted a whole head of cauliflower with all these indian spices and ginger and garlic. It was the best cauliflower I’ve ever had. I don’t remember if we got it in the box or from the farmers’ market but it was definitely local and it was so good. 

Cauliflower always impresses me - when I find good cauliflower. 


Because it’s tricky to grow, right? 


Yes, and it takes forever. 

What’s the strangest thing you have ever eaten? 

Mine’s not that weird - but at Seed Savers exchange is in Decorah they have an heirloom apple orchard. They have some really crazy apples that don’t look like apples, like big crazy things you wouldn’t want to eat and don’t taste like apples. I ate one that was pretty ancient and it tasted good but it looked really weird. 

What is your favorite place to have a meal? 


I think I would choose a potluck. Especially with people who are really into food. Like a really good potluck. 

What is one thing that is bringing joy into your life these days? {side note--Anne was interviewed before the recent snow storms}

I think the weather - I love fall. Today it’s crisp and cool and sunny, I love it. And all the food that comes along with fall. 

What is one thing that is giving you pause, or reason for concern? 


I think it’s also weather. Like the rain that we had recently - extreme rain events. It’s concerning. 

Leeks or Cauliflower? 


Cauliflower. That is a hard one though. I just have this respect for cauliflower. I just think it’s tricky to grow and it’s so delicious baked. Roasted cauliflower...so good. 

Anne's RecipesMy first recipe is this amazing carrot soup from Smitten Kitchen:  https://smittenkitchen.com/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas/
 
And my second is an oldie but a goodie, that most people probably have some variation.of  It's the Glazed Delicata Squash Rings from Serving Up the Harvest:
 
1 1/2-2 pounds delicata squash (or sweet dumpling) (about 2 medium)
3 tablespoons butter, melted
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 tablespoon honey
Directions:  Preheat oven to 350 degrees.
Slice off the ends of the squash, scoop out the seeds. Cut the squash into 3/4-inch rings.  Stir together the butter, garlic and ginger in a small bowl. Brush on both sides of the squash, reserving 1 tablespoon of the butter mixture, and place the rings on a rimmed baking sheet. roast for 15 minutes, turning once halfway through. Add the honey to the remaining butter. Brush the honey-butter mixture over the squash and return to the oven to roast for another 5 minutes, or until completely tender and lightly browned.