Q: The term CSA comes up a lot on Wisconsin Foodie and frequently we are asked, “What is a CSA”?
A: To start, “CSA” stands for Community Supported Agriculture. The concept is simple. A farmer will offer a certain number of “shares” to the public. Typically, a share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a “membership” or a “subscription”) and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season (from www.localharvest.org/csa).
We have featured quite a few CSA farmers here on Wisconsin Foodie. Most recently featured was Tim Huth from the LOTFOTL Farm (www.lotfotl.com). He also happens to be my own personal food grower. In other Wisconsin Foodie episodes, we have also featured David Kozlowski and Sandra Raduenz of Pinehold Gardens (www.wisconsinfoodie.com/2008/12/13/pig-roast).
To find a CSA farmer in your area you can visit www.localharvest.org/store/local-csa.jsp and type in your zip code. Buying into one of these programs not only supports your local farmers but also supports our local economy and not to mention you get a box of fresh and delicious produce each week.
Now if you’d like to go one step further, there is also an “RSA”, which stands for Restaurant Supported Agriculture. It is basically the same concept but for restaurants instead of consumers. David Swanson of Braise On The Go (www.braiseculinaryschool.com) began this program in Milwaukee within the last couple of years. Some of the restaurants that support RSA’s include La Merenda, Comet, Honey Pie Café, Le Reve, Meritage, and Café Manna, just to name a few. For more information on the RSA program check out www.braiseculinaryschool.com.
Eat Fresh and Enjoy!
Executive Producer, Wisconsin Foodie
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.