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


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.


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


4 bunches radishes

2 tablespoons butter, unsalted

Salt & Pepper


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.


Add juice of ½ lime for a fresh summer taste.


Summer Green Salad

Serving size: 4-6


2 cups Spinach

1 cup Romaine

4 green onions

1 can mandarin oranges

Vinaigrette dressing


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.