Flagler Organics

By the third week, I'd already fallen behind. A huge head of orange cauliflower crowded my refrigerator's crisper drawer. A head of green cabbage lay languishing on the shelf. I had no idea how to cook the pound of fresh peas and the bunch of green chard. I knew that in just a few days I would receive another bushel of fresh organic vegetables and fruits and I had to either start cooking or give some away. I gave it away.

I've been dreaming of a CSA membership (community supported agriculture) since the late 1990s, but my small, tourist community had nothing like this. I found one once in DeLand, Florida, but as soon as I did, the little farm cancelled its subscriptions. More than a decade later, I'd heard about EatWild.org and LocalHarvest.org, two Websites devoted to connecting consumers with farmers. A few farmers selling mostly poultry and a few veggies that I already grew in my own garden were close to my home, but my email went unanswered and I was too lazy or embarrassed to drive to their farms and knock on the door. I gave up for a little while and drove my sorry self 90 minutes away to the closest Whole Foods. This was exciting, but my food wasn't exactly local.

I visited Eat Wild and Local Harvest often, but it was Meetup.com that finally brought me to Flagler Organics. Flagler Organics is really a buying club not a CSA, but it does supply some local produce and eggs when available. The club is managed by Mirit and Alton. Mirit is a short woman with long salt and pepper hair pulled back into a low and loose ponytail. She's fit and energetic, which isn't surprising since she used to own a yoga studio in Flagler Beach. She directs the local pick up from a small yoga studio in the Trails Shopping Center in Ormond Beach. One large folding table buckles under the baskets bulging with fresh food. Mirit types into a small laptop computer pushed onto an already crowded little desk in the corner of the room. This isn't a glamorous operation, but the door swings open and closed as members visit for their week's harvest.

On my first visit, I was cold--it was March--and nauseous and my pants were too tight. The baskets of fruit were the only thing that looked delicious to me. I was 3 months pregnant and generally queasy. Nothing tasted good except fruit. I gushed over the baskets of strawberries, blueberries, bananas, kiwis, and apples. I cried when Mirit handed me a small box of blueberries. And they were the most satisfying blueberries piled on top of yogurt and Grape Nuts.

The next week I enjoyed the most delicious mango I've ever eaten. This was a honey mango, not local, but organic. The basket included green beans, beets with their greens, carrots, celery, leafy red lettuce, bananas, oranges, strawberries, more blueberries, watercress, kale, and other green things I've already forgotten. And this is only a half share.

Organic black kale, Roasted Beets, and Barbecue Tofu

I feel both full and virtuous after eating this meal. Who knew roasted beets were so delicious? This reheats deliciously the next day for lunch too.

Ingredients

One bunch kale, washed and chopped

2 cloves garlic, chopped

1 small shallot chopped

1 tbsp. olive oil (I always use extra virgin, but you do as you like)

3 or 4 beets

1 block firm tofu, sliced lengthwise into pieces and pressed for at least 20 minutes

1 c. The Barefoot Contessa's barbecue sauce (recipe to follow)

Directions

Preheat the oven to 400 degrees. Place a large pot of water on the stove to boil. Cut the greens from the beets. Wash and chop to cook with the kale. Wrap the beets in aluminum foil and cook in the preheated oven for at least 60 minutes or until tender when pierced with a fork. Meanwhile, parboil the kale and beet greens in boiling water for no more than 8 to 10 minutes until just tender. Drain. Arrange the sliced tofu on an aluminum foil lined baking sheet sprayed lightly or coated with olive oil.

During the last 45 minutes of the beets' cooking time, bake the tofu. After 15 minutes, flip the tofu. Bake another 15 minutes. Then coat the tofu with the barbecue sauce for the final 15 minutes. Bake until the sauce is caramelized and gooey and the edges of the tofu are just beginning to brown.

When the tofu is almost ready, heat a large saute pan on medium high heat with 1 tbsp. oil. Add the shallots and cook until tender, just a few minutes. Add the garlic and cook for no more than 2 minutes. Don't let the garlic burn or it will be bitter. If you use a stainless steel pan and/or a glass cooktop (a hell I wouldn't wish on anyone), turn the heat down to medium. Add the greens and whatever cooking water still cling to them. Cook the greens, stirring often until wilted. Take off the heat. By this time, the tofu and the beets should be done. You may wish to peel the beets before you serve them. They are hot so be careful and just resign yourself to purple stained hands and fingernails for a day or two. It's worth it.

Barbecue Sauce Copyright, 1999, The Barefoot Contessa Cookbook

Ingredients

1 1/2 cups chopped yellow onion (1 large onion)

1 tablespoon minced garlic (3 cloves)

1/2 cup vegetable oil

1 cup tomato paste (10 ounces)

1 cup cider vinegar

1 cup honey

1/2 cup Worcestershire sauce

1 cup Dijon mustard

1/2 cup soy sauce

1 cup hoisin sauce

2 tablespoons chili powder

1 tablespoon ground cumin

1/2 tablespoon crushed red pepper flakes

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.