IF Summer CSA: First Pick Up

We are looking forward to our first vegetable pick up this Wednesday, May 31, from 3:30pm to 5:30pm in the Cook Field South parking lot near the pavilion from 3:30pm to 5:30pm.

PLEASE BRING A BAG for this first pick up.

If you need to contact us for any reason, please call:

Claire Anderson, our new Farm Operations & Outreach Assistant, at 216-299-9014

or

Charles Griffin, our Director of Farm Production & Operations, at 513-693-0007

The produce looks (and tastes) fantastic. Here is what you will get this week:

  • Green onions
  • Romaine lettuce
  • Bagged Spinach (2 bags per CSA box)
  • Arugula
  • Spicy lettuce mix (moderate spice mustard greens)
  • Radishes

 

Lots of greens… If you are a green smoothie fan, I strongly suggest trying a mix of arugula, banana, and strawberries. The arugula gives the sweet fruit a spicy tang. You could also blend in some spinach as well. I mix up a cup of ice and a cup of water with 2-3- handfuls of greens and then one banana, and a cup of frozen strawberries (or fresh–Larry Johnson might have some at the Oxford Farmer’s Market). I also mix in a tablespoon of flax seeds for the Omega-3. (You can find these at Moon Co-op). Adding frozen peaches adds to the sweetness.

 

The novelty in the box this week is our spicy lettuce mix (Asian greens).   Cut this up and add small amounts in your salad for a picante flavor or lightly braise it and serve with rice.

With lots of spinach on hand you might try this sesame steamed spinach recipe from the Delish Blog.

http://www.delish.com/cooking/recipe-ideas/recipes/a12267/sesame-steamed-spinach-recipe-mslo0610/

I am also including some recipes developed by our nutrition intern, Aisha Fichtner, who is working with Dr. Beth Miller from the Department of Kinesiology on an Institute for Food nutrition education project this summer.  (See below) If you have recipe suggestions, please share in the blog comments.

We are looking forward to seeing you tomorrow!

 

 

Sautéed Radishes

Serving size: 4-6

Ingredients

4 bunches radishes

2 tablespoons butter, unsalted

Salt & Pepper

Directions

Wash and cut radishes into quarters.

Heat butter in pan over medium heat.

Add radishes, salt and pepper to taste.

Sautee until crisp, about 7 minutes.

Serve warm.

Optional

Add juice of ½ lime for a fresh summer taste.

 

Summer Green Salad

Serving size: 4-6

Ingredients

2 cups Spinach

1 cup Romaine

4 green onions

1 can mandarin oranges

Vinaigrette dressing

Directions

Tear romaine into bite size pieces.

De-stem spinach. Wash in cold water and towel dry.

Chop green onions.

Drain mandarin oranges well.

Toss all ingredients together.

Kramer Volunteer Day

On May 1st, 35 Kramer elementary students visited the farm on an Earth Club field trip. 8 volunteers came out to help the interns run the event, each of them playing a huge role in bringing smiles to the kids’ faces. We want to start off the blog by thanking everyone who helped make it happen. You guys are the best.

From the moment the kids ran through a tunnel of cheering students to the time they stepped back onto the bus, they had a fantastic time. The interns and volunteers set up 5 stations around the farm for the kids to get a diverse, hands-on learning experience. On top of being fun and educational for the Kramer students, the Miami students who led each station got a chance to share their knowledge of different farm activities.

At one station, the kids learned about seeds and got a chance to plant sunflower and corn seeds. They tamped their own holes, planted the seeds, and covered them with soil. The bed where they planted their seeds runs along the farm’s entry road—the youngsters can come back and see the fruits of their labor this summer.

At another station, the children learned about compost, dug through a bucket of dirt for worms, and created their own compost bin. They looooved playing with the worms, and many of the kids were excited to talk about the different ways that they compost at home.

              

A bug scavenger hunt had the students running around the garlic looking for pictures of different pollinators and pests. They were so smart during the “is this bug a friend or an enemy” quiz that Farm Manager Lauren Wulker was still raving about their answers 3 days later.

   

Local tradesman Scott Jasper brought in his human-powered machines for the youngins to try their hand at shucking and grinding corn. He also had a saw, wood splitter, and furnace on site so the kids could see the full transformation of corn into cornbread. The kids’ favorite activity at the station was shucking the corn—multiple children said that it was just oddly satisfying.

        

But who could forget the chicken station?! The youngsters were given the chance to hold 3 beautiful live chickens and learn about caring for the birds. Each group came up with names for the chickens, with the interns’ favorites being Oreo, KFC, and Goldieflaps.

The kids had an amazing time, but you don’t need to take my word for it. 5th Grade teacher and Earth Club coordinator said “the kids are having so much fun! Most of these kids have never held a live chicken or handled worms before. This has been amazing.” It was nice having some youthful energy on the farm–for everyone involved.