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Fresh, local food available all winter through High Country CSA



Article Published: Nov. 15, 2012 | Modified: Nov. 15, 2012
Fresh, local food available all winter through High Country CSA

A bunch of kale can make a bunch of crispy chips.

Photo submitted



High Country foodies are already missing farmers’ markets.

Fortunately, with a little planning, fresh, local food may be accessed all winter long through the High Country Community Supported Agriculture (CSA) program. This CSA supports farmers with greenhouses and local food producers with marketing and distribution for year round income.

The process requires ordering on-line and then marking calendars. No membership or minimum order is required. The online catalog features bread, pasta, goat cheese, fudge, pastured meat and organic produce. Check it out at http://highcountrycsa.org/catalog. There is a specific time period to order and a date when the food must be picked up.

The next online catalog opens Nov. 20 and closes Nov. 27, with the pickup being Saturday, Dec. 1, between 2 and 4 p.m. at the Agriculture Conference Center, located at 252 Poplar Grove Road in Boone. Cash and checks are accepted, but no credit or debit cards.

In an effort to make this incredibly fresh food available to everyone, EBT, formerly known as food stamps, is also accepted. Bringing a bag, basket, box, or cooler to carry the bounty is encouraged.

High Country CSA’s mission is to support and assist in the growth of beginning and small farms. Organic certification is a lengthy and expensive process, so while they do not require certification, they do require that their farmers follow organic standards and practices.

The program requires everything to be pre-ordered, so there is less risk and loss for the farmers during the difficult winter season. The catalog is open twice a month, November through April, with the schedule posted on the website.

This recipe was submitted by a High Country CSA summer program member on their website, taken from Smitten Kitchen. Eat all the chips you want without feeling guilty!


Baked Kale Chips

1 bunch of kale
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F.
Rinse and dry the kale, then remove the stems and tough center ribs.
Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt.
Arrange leaves in a single layer on a large baking sheet.
Bake for 17 minutes, or until crisp (keep a watch on them, because they brown quickly).
Place baking sheet on a rack to cool.



Margie Mansure, M.S., R.D. is a registered dietitian/nutritionist and extension agent with N.C. Cooperative Extension. She offers personalized classes to improve the health of citizens in Watauga County through worksites, schools and community groups. For more information, email margie_mansure@ncsu.edu or call (828) 264-3061.

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