Remember the term CSA. If Florida goes the way of green energy and sustainable agriculture, instead of offshore drilling and corporate pig farms, the sort of Community Supported Agriculture practiced at Green Cay Produce promises a future of better health, a cleaner environment, and most important, less-tortured children. Farmers Charlie and Nancy Roe are developing "sustainable vegetable production appropriate for small, diversified growers in South Florida." The lucky families and local chefs who've managed to get on Green Cay's list of subscribers (they take applications for their waiting list beginning August 1) have learned that if you want your picky kids to eat spinach, chard, beets, turnips, and other normally disgusting things, the best place to get vegetables that don't taste yucky is from Green Cay. The sweetest peppers, the greenest onions, striped tomatoes and purple cauliflower, the smoothest eggplants, the sassiest French breakfast radishes, and the biggest squash blossoms are grown on their Boynton Beach farm, along with corn, lettuce, broccoli, cutting celery, fennel, green beans, and black-eyed peas then boxed up once a week and delivered to subscribers' doors within a day of being harvested. Much of the produce is experimental: Green Cay partners in research projects with the University of Florida and seed-and-produce companies testing veggies for the Florida climate. What you get each week depends on season, rainfall, temperature, and bugs but the mystery box that appears on your front porch Monday afternoons is part of the appeal.