Farm-fresh food for busy families at In The Kitchen

COMMUNITY-SUPPORTED AGRICULTURE (or CSA) is booming. It refers to individuals who pledge to support one or more local farms at the onset of the growing season, paying for a share of the anticipated harvest. In return, they receive a weekly vegetable box during the growing season.

In The Kitchen of Nevada City is making local food available this fall and winter by using the CSA model, calling it CSK (for community supported kitchen). The plan has been successful in San Francisco and Portland, and is now being offered in the foothills.

“The CSK will provide go-to items to stock your refrigerator throughout the week, so you will always have something to pull a meal together with,” says Wendy Van Wagner, owner of In The Kitchen. “It’s an easy way to enhance your busy life with prepared foods from local farms.”

Wendy is teaming up with Jessica Flanigan of Lemon Star Larder to offer the service. Each week, five or six freshly prepared items will be included in the share, available for pickup at In The Kitchen. Included are items such as soup, salad, a vegetable dish, a baked good, cereal, sweet treat and drink.

Examples of each might include roasted corn and potato chowder; wild rice salad with roasted squash and fresh herb; Riverhill Farm carmelized onions; sweet peppers stuffed with olives and onions with a tomatillo paprika sauce; gluten-free orange almond granola; and lemon zucchini bread.

Everything is packaged ready for you to take home and eat. Each pickup is packaged in reusable (and returnable) glass and environmentally responsible packaging. Subscriptions are three weeks per month.

CATERING & COOKING

IN THE KITCHEN EPITOMIZES THE REAL FOOD revolution in the foothills, providing quality catering and innovative cooking classes. The hands-on learning emphasizes local and organic produce. Menus range from season-based fare, special vegetarian classes to basic skills classes.

It’s immensely enjoyable too. “At the end class, we sit down in the dining salon and toast each other and our culinary efforts and enjoy a home-cooked meal,” says Owner Wendy Van Wagner.

Wendy and other experienced chefs, including Joanne Neft and Laura Kenny, authors of The Art of Real Food, teach the classes. Examples include: “Nourish and flourish through the holidays,” (planning delicious and satisfying Thanksgiving and Christmas feasts without feeling overly full afterward); “Kids in the kitchen with holiday pies;” “A Trip to India” (vegetarian); and “Soup Focus Group” (the basics of soup making).

In The Kitchen’s catering specializes in preparing delicious food with local and seasonal produce and meats from Living Lands Agrarian Network and other local suppliers.

“Be it a wedding for 250, or an intimate dinner gathering, In The Kitchen would love to be a part of your joyous occasion,” says Wendy.

(Wendy Van Wagner and Jessica Flanigan in the kitchen; photo credit: Gilian Glorfield)