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Culinate Newsletter Jan 9 08

(mailing, James Berry)

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 h1. Dear Readers,

 My family's first experience with organic-produce delivery happened 10 years ago. A farmer came to our neighborhood at the crack of dawn on Wednesdays, bearing bushel baskets full of good things: beets, garlic scapes, red lettuce as tender as a whisper -- and, when we were very lucky, a carton of many-hued eggs. He'd leave them at the front door so that when we went to retrieve the newspaper, a basket of amazing food would greet us, too. We didn't call it "community-supported agriculture" back then, but that's what it was. 

 CSAs have grown dramatically in recent years -- just ask Farmer John Peterson. But there are also commercial services that deliver organic produce to your neighborhood. In our Dinner Guest blog this week, Cindy Burke, who once worked for such a firm, spells out the pluses and minuses of such an arrangement. Is one of these services right for you? 

 Kim Carlson
 Editorial Director

story1id: 34092
story1text: How does Dorie Greenspan organize her recipes? How do you organize yours?
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story2text: A pasta-lover argues in favor of durum-wheat noodles.

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recipe1text: A showstopper breakfast.
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recipe2text: Bison is the original American beef; we think it makes a mean fajita.

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