a bowl of coleslaw

Unlocking CSA Success: Insights from Grow Food, Feed People, Earn a Living

Farms, Farming and Farmers, Recipes by Karen Anderson
Print Recipe
a woman holding 2 books

My friend Andrea Kristin has a new book, “Grow Food, Feed People, Earn A Living.” Andrea and her husband Denis Forstbauer own Grey Arrow Farm in Camrose County, Alberta. I’ve known them since 2017. It has been amazing watching them grow a successful business while also raising five children. Andrea is an artist and brilliant photographer. When not working sun-up to sun-down on the farm, Denis is a school teacher.

Andrea’s award-winning first book, Fresh Grown, showed us how to grow vegetables, prepare and store them. Now, she is sharing a resource for passionate gardeners, aspiring farmers, and experienced growers. It’s really for anyone curious about starting a CSA (Community Supported Agriculture) venture of any size. And bonus! Andrea has also shares her yummy Asian Carrot Slaw recipe here. She’s a great farmer, writer and COOK!

In Grow Food, Feed People, Earn A Living, Andrea provides the guidance needed to build your own thriving farm-to-table program. Andrea and Denis built and run a 175-member vegetable CSA. They’ve been doing this for nearly a decade. The book draws from their wealth of firsthand experience and knowledge. Andrea graciously shares everything they have learned along the way. She walks the reader through each step needed to start and run a local food subscription program. You’ll gain know-how, confidence, and competence. 

This will save you time, money, and energy in building your own local food business. You’ll get a running head start to CSA success.

Like great fertile soil, the book will help you grow. It is packed to the brim with:

• Beautiful images

• Helpful guidance

• Essential tools

• Loads of inspiration

• Time-tested knowledge, mentorship, and insight.

The world needs more farmers. And, this book is a valuable step towards making family farming sustainable for generations to come. In the true spirit of abundance Andrea has shared everything you need to succeed. You can order it here. Now check out that Asian Carrot Slaw recipe below.

broccoli growing in a garden
a book open to a page with a man holding produce
kohlrabi plants growing in a garden
Print

Asian Carrot Slaw

a bowl of coleslaw

 

This is a great make ahead coleslaw. Preparing it ahead allows the flavours to meld. And bonus! It lasts in the refrigerator up to 4 days. Note: Andrea uses a Y-peeler to get the long Julienne pieces for the salad.

  • Author: Karen Anderson
  • Total Time: 20 minutes
  • Yield: 4 to 6 servings
  • Category: salads
  • Method: chopping
  • Cuisine: Canadian

Ingredients

For the salad:

3 large carrots, shredded

1 kohlrabi, shredded (or you can substitute finely shredded cabbage)

1 bunch green onions, chopped

⅓ cup fresh basil or cilantro, chopped

⅓ cup fresh parsley, chopped (or substitute feathery carrot tops)

For the dressing:

3 Tablespoons rice wine vinegar

2 Tablespoons sesame oil

1 teaspoon honey

Instructions

  1. Place the carrots, kohlrabi, green onions, basil, and parsley in a medium bowl.
  2. Whisk the vinegar, sesame oil and honey in another small bowl until well combined.
  3. Drizzle over the dressing over the salad ingredients and toss until coated.
  4. Cover and store in the refrigerator until ready to serve.

 

Keywords: Asian Carrot Slaw

Leave a Reply