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The Local Food Report

As we re-imagine our relationships to what we eat, Local Food Report creator Elspeth Hay takes us to the heart of the local food movement to talk with growers, harvesters, processors, cooks, policy makers and visionaries

Know Your Farmer, Know Your CSA

CAI | By Ali Berlow

Published October 25, 2018 at 7:55 AM EDT

In Massachusetts there are close to 300 Community Supported Agriculture farms (or CSAs). That's a 95% increase since 2007, ranking Massachusetts sixth overall in the country (Massachusetts Department of Agriculture Resources,). Rusty Gordon of Ghost Island Farm in West Tisbury is one of those CSA farmers- but he's doing things a little differently.

Spigarello in the field at Ghost Island Farm

Recipe suggestions for Spigarello by Ali Berlow:

Spigarello is a hearty green. I like to add it to soups or stews, or cook it with garlic, oil and a little water or stock, to steam or even braise.

There are basically two parts the spigarello leaf; the tough central rib or stem and the leafy part. Cut away that tough rib and chop it up into sizes you prefer. Then chop the leaves, also into sizes you prefer. The rib will take longer to cook than the leaf so add it first to whatever you are cooking and then add the chopped leaves.

Spigarello has a almost velvety texture and holds up well. It doesn't wilt like spinach - makes a nice addition to fall menus.

This piece first aired in November, 2017.