Want to tap into the trend Bon Appetít magazine has labeled its favorite "fad diet?" Join a CSA (Community Supported Agriculture) and join our Garden Party.
The Farm Box Diet recently heralded by Bon Appetít as a hot ticket isn’t news to forager of land and sea, Tamar Haspel. Follow along with her CSA adventures.
At the beginning of the season, my local CSA (community supported agriculture) farm gave me a choice: full share or half share. Faced with this decision, I felt a peculiar emotion. I pride myself on feeding myself and my husband vegetables aplenty, and although a full share is enough for a family of four, I checked the “full” option because I felt the overwhelming need to prove that two real vegetable eaters like us would have no problem with it. I call that healthier-than-thou feeling “vegismo” (on the machismo model).
Turns out vegismo, like so many emotions, can steer you wrong. Soon enough, the vegetables were coming thick and fast. One of my winning strategies to use all that fresh produce is couscous. Combine it (I use the whole wheat kind) with large quantities of almost any vegetable, and dress it up with a couple of flavors reminiscent of the part of the world whence it came—olives, pine nuts, feta cheese, raisins or chopped dates, mint, cardamom, cumin, and lemon—and you can have a wonderfully different dish for dinner practically every night of the week. Use a boxed couscous mix and you’ll get it to the table in double time.
—By Tamar Haspel
This light and fresh couscous salad is the perfect blend of a green salad and a pasta salad, since couscous is technically a pasta. Israeli couscous, also known as pearl couscous, is large and plump, which adds a nice bite to the salad.
Take advantage of this season's spring greens with these mouthwatering recipes.