New York City cooks, and increasingly cooks across the country, are falling back in love with green markets after a long snowy winter.  Locovorism, to varying degrees, has increasingly shifted from a trend to an established philosophy among chefs and foodies.  Red Hook Community Farm, for me, presents an interesting new challenge.  As the CSA begins distributing weekly shares, the question becomes not “will I eat local and seasonal food this summer and fall” but “how will I use the variety of fresh seasonal produce that I pick up every week.”

For some people, shopping at a farmer’s market is an option.  For those of us who are committed to a local farm through a CSA, eating what’s fresh and what’s in season suddenly becomes the standard way of eating. It is a very new experience for me.  And I know that it might be a very new and challenging experience for some of you as well.  That’s why, every week, I’d like to share with you some of the ideas and recipes that I’ve put together for my CSA share every week. This week I’m making Sweet and Sour Greens. – Adam Gregory

Recipe after the jump.

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