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	<title>Comments on: A Guide to Fairfield County 2010 CSAs</title>
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	<link>http://fairfieldgreenfoodguide.com/2010/02/25/guide-to-fairfield-county-2010-csas/</link>
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		<title>By: sarah</title>
		<link>http://fairfieldgreenfoodguide.com/2010/02/25/guide-to-fairfield-county-2010-csas/comment-page-1/#comment-3319</link>
		<dc:creator>sarah</dc:creator>
		<pubDate>Wed, 24 Mar 2010 18:13:59 +0000</pubDate>
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		<description>Love that local produce!</description>
		<content:encoded><![CDATA[<p>Love that local produce!</p>
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		<title>By: admin</title>
		<link>http://fairfieldgreenfoodguide.com/2010/02/25/guide-to-fairfield-county-2010-csas/comment-page-1/#comment-2809</link>
		<dc:creator>admin</dc:creator>
		<pubDate>Fri, 26 Feb 2010 12:17:29 +0000</pubDate>
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		<description>Thanks Laura. CSAs are growing at such a strong rate and vary enough that different types of consumers will be able to find a good match for them. For example, the Southport Organic CSA has a volunteer requirement of closing and opening once per season whereas one that&#039;s delivered to your home or that you pick up at a farmers&#039; market would not. I also recommend consumers get creative and start swapping with friends and neighbors if they get overloaded with a certain type of produce. The other option is to wash, blanch and freeze your surplus. I did that last year before we left on summer vacation and it was so convenient to find kale and collards prepped for cooking in my freezer upon returning home!</description>
		<content:encoded><![CDATA[<p>Thanks Laura. CSAs are growing at such a strong rate and vary enough that different types of consumers will be able to find a good match for them. For example, the Southport Organic CSA has a volunteer requirement of closing and opening once per season whereas one that&#8217;s delivered to your home or that you pick up at a farmers&#8217; market would not. I also recommend consumers get creative and start swapping with friends and neighbors if they get overloaded with a certain type of produce. The other option is to wash, blanch and freeze your surplus. I did that last year before we left on summer vacation and it was so convenient to find kale and collards prepped for cooking in my freezer upon returning home!</p>
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		<title>By: Laura Modlin</title>
		<link>http://fairfieldgreenfoodguide.com/2010/02/25/guide-to-fairfield-county-2010-csas/comment-page-1/#comment-2797</link>
		<dc:creator>Laura Modlin</dc:creator>
		<pubDate>Fri, 26 Feb 2010 05:46:23 +0000</pubDate>
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		<description>What a great story and resource!</description>
		<content:encoded><![CDATA[<p>What a great story and resource!</p>
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