I second full circle. http://www.fullcirclefarm.com/
I live alone and receive a box every other week by sending a brief message with my preferred delivery dates. You have the option to sub out items you don't want. You can double up on "default" items featured that week, or choose from a pretty decent selection of other seasonal fruits and vegs. I love it.
Some weeks, I have just enough - and others I have way too much and end up freezing a few items. They also have a grocery section to add additional produce, as well as pastured beef and pork. Plus, you can pay weekly. I wanted to join Tiny's, a true CSA, but I couldn't afford to front $900 for the start of the season. Full Circle has their own farm as well as providing produce from other local farms, including Tiny's! I'm not missing a thing.

http://www.helpforkp.com/

regular exfoliation helps

does this help? (from http://www.apinchof.com/garlicqanda.htm)

I have read about garlic turning green. Mostly, the green is stated to be coming from acid. Over the many years, I have made garlic butter for our crab, and it hasn't turned green. Now, my garlic is turning green, and I don't use any acid. I have not changed my pot or utensil. I agree that it doesn't change the taste, but it's not appealing. I used the same garlic in a tomato base dish, and it didn't change color. Why all of a sudden is the garlic turning green in my butter? TH
This landed in my mailbox recently and may answer your question: "From the Food Safety.com site. Practices -- Cooking. Why does garlic turn blue-green when cooking with butter and lemon? Rating: 97.
Garlic contains sulfur compounds that might react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. The other sources of copper might be the butter or lemon juice. The garlic is safe to eat. To prevent this in the future, do not refrigerate garlic and store the bulbs in dry air for 32 days at above 70 F to 80 F before use to prevent formation of the green or blue-green pigments. PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University in July 2004"

i smile and say hi to passing strangers all the time. even the ugly ones. it's the polite thing to do, i'm told.