Being a CSA subscriber is a pleasure in many ways, beginning with my Saturday morning drives along Corrales Road to one of the prettiest farm scenes in the area.  The shopping bag waiting for me at the edge of the field is filled with what is in season—vegetables freshly picked, clean, and delicious.  Tucked among items such as lettuce, tomatoes, cucumbers, radishes, onions, green beans, peas, okra, and potatoes might be veggies that had not been a regular part of my menu before.  I’ve learned to love Swiss chard, arugula, collard greens, kale, and mustard greens.  They’ve inspired me to adapt my recipes.  The greens, when young and tender, go in salads.  When lightly steamed, they make great additions to a quiche or a soup.  Along with the high quality of the produce is the satisfying fact that CSA subscribers are helping to support young people as they build sustainable Indigenous food systems.