CSA Pickup Five

We’re excited to see you June 27th

At Cook Field from 3:30-5:30 pm

This week’s box will include:

  • Carrots                                             
  • Beets
  • Turnips
  • Kholrabi
  • Spring onion
  • Curly kale
  • Bib lettuce
  • Basil
  • Cilantro
 Please remember to return the previous week’s box when you pick up this week’s produce!
This week we have harvested our first carrot crop! They will be appearing a few more times throughout the summer so we hope everyone is looking forward to them as much as we are.
I would like to introduce another intern on the IF farm, Grace McClary. Grace is a second year student from Chicago and is majoring in Urban Regional Planning, Geography, and Sustainability. She is also double minoring in Spanish and Anthropology. She choose to become an intern this year to better understand the benefits of local food and the labor involved in food production.
Just to keep all of our subscribers up to date on some fun happenings around the farm we are expecting baby birds! We have also discovered that some of our beets are growing much larger than expected.  As you can see, our newest farm manager Ian is pleasantly surprised.
This week Aisha has provided us recipes for cooked and raw carrots as well as a new method for preparing Kale. Please let us know if there are any specific vegetables you would like to see recipes for in the following weeks!

 Carrot Ribbons with Sesame 

Serving size: 4   


3 carrots, preferably assorted colors

1 teaspoon toasted sesame oil

1/2 teaspoon fresh lemon juice

Sesame seeds, for sprinkling

Dash of sea salt


Using a vegetable peeler, peel carrots lengthwise into ribbons.

In a bowl, toss together with sesame oil and lemon juice.

Sprinkle with sesame seeds; season with sea salt.

Honey Glazed Carrots

Serving size: 4 


Salt and Freshly ground black pepper, to taste

1 pound baby carrots

2 tablespoons butter

2 tablespoons honey

1 tablespoon lemon juice

¼ cup chopped flat-leaf parsley


Wash carrots and peel outer layer with a vegetable peeler.

In a medium saucepan, bring water to a boil.

Add salt and then carrots and cook until tender, 5 to 6 minutes.

Drain the carrots and add back to pan with butter, honey and lemon juice.

Cook until a glaze coats the carrots, 5 minutes.

Season with salt and pepper and garnish with parsley.

Massaged Kale Salad

Serving size: 6    


2 bunches kale

½ cup freshly grated parmesan cheese

1/3 cup extra-virgin olive oil

¼ cup lemon juice

3 large cloves garlic, minced

1 tablespoon soy-sauce

½ teaspoon freshly ground pepper

¼ teaspoon salt


Strip leaves from the stems (discard stems).

Wash and dry the leaves.

Tear the leaves into small pieces and place in a large bowl.

Add Parmesan, oil, lemon juice, garlic, soy sauce, pepper and salt.

With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny.

Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

CSA Pickup 4

CSA Pickup for June 21st

Per usual we look forward to seeing you from 3:30-5:30 pm at the Cook field parking lot.

In this week’s box you will be receiving:

  •  Beets
  • Turnips
  • Spring onion (Vidalia onion)
  •  Red Russian kale
  •  Curly kale
  • Bib lettuce
  • Nappa Cabbage
  • Basil
  • Garlic Scapes
  • Brocoli

Basil is best kept as you would fresh flowers. A little bit of water and a space on your counter top will keep the leaves fresh for about a week if you change the water often.

Our green onions have finally developed into spring onions! This means they have developed a stronger flavor and are delicious when served roasted whole if you like strong onion flavors.


Please let us know what you think of our broccoli crop! We had a brush with some nasty pests this week and decided to harvest a bit early but hope you won’t mind.









Again, here are some recipes shared with us by our friend Aisha to utilize the produce in this week’s box.


Simple Roasted Beets

Serving size: 4


-4 beets, peeled and cut into 3⁄4-inch cubes 2 tablespoons olive oil
-1 pinch sea salt, or to taste
-1 teaspoon dried thyme leaves (optional)


Preheat oven to 425. Line a baking sheet with parchment paper.

Toss beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on the baking sheet so that they don’t touch.

Sprinkle beets with sea salt.

Roast in the preheated oven until beets are tender, about 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

Serve alone or pair with a simple green salad.

Red Russian Kale with Garlic and Lemon

Serving size: 4


-1 large bunch of red Russian kale, washed, stems removed and roughly chopped 2 tablespoons olive oil
-5 cloves garlic, finely chopped
-Sea salt and freshly ground pepper, to taste

-1⁄2 cup water
-Juice of half a lemonDirections

Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for about a minute or until it turns just golden.

Add kale and stir until kale is fully coated with oil. Add salt, pepper and water. Cover and cook for about 10 minutes or until kale is soft and tender. Adjust seasonings and drizzle with lemon juice.


Serve with your favorite meat

Beet Smoothie

Serving size: 4


-2 cups plant milk (almond, soy, etc.) or water
-2 frozen bananas
-2 small beets, washed, peeled and cut into sixths
-2 cups fresh or frozen strawberries
-2 cups fresh or frozen blueberries


Add all ingredients to a blender, and blend for 2-3 minutes or until smooth.

Use the “pulse mode” on your blender if using all frozen fruit and blend consistently until smooth.


IF Third CSA Pickup

We Look Forward to Seeing You

Wednesday June 14th 3:3o-5:30 pm

This week’s box will include:

– Red Russian kale
– Broccoli
– Bunched bib lettuce
– Loose leaf lettuce
– Cilantro
– Easter Egg Radish
– Turnips
– Garlic scapes
– Green garlic



Garlic scapes can be used raw in salads and can also be used to cook as you would with normal garlic. If you like garlic flavor, scapes are an excellent addition to omelets or any cooked greens. The green garlic cloves have a much more mild flavor than their more developed counterparts; however, they are equally delicious. I have also included a breakfast casserole recipe that my family loves. It is a great way to work kale into your breakfast if you don’t drink smoothies.



As the summer gets underway, I would like to introduce myself and my fellow interns to you in the following weeks! My name is Olivia Herron and I am a second year Strategic Communication and Food Studies major. The food studies major is a new program being designed by the Institute for Food and is directly connected to the work being done on the farm.  I was raised in Greenville, Ohio which is a very agricultural area and my grandparents are farmers. Seeing the impact of conventional agriculture on the health of my friends and family has sparked my interest in food policy. I hope working on the farm this summer will provide me with first hand experience, regarding how food policies impact small scale agriculture, which I can apply to my future endeavors.

I also wanted to take the time to apologize for the overabundance of cut loose lettuce in everyone’s boxes last week. We are working to understand how much of each produce is appropriate per member so please bare with us as we work out some kinks.

Here are some great recipes for your green garlic and scapes from our friend Aisha.

Green Garlic Salad Dressing


2 green garlic stalks

1⁄2 cups olive oil

1⁄4 cup white wine vinegar or champagne vinegar

1⁄2 teaspoon fine sea salt

1⁄4 teaspoon ground mustard

1⁄4 teaspoon ground black pepper


Trim and mince the green garlic stalks and include as much of the green stalk as possible.

Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or

glass jar. Whisk together or cover jar and shake vigorously to combine.

Use the dressing within an hour or two.

Keep the dressing covered and chilled up to three days; be sure to bring it up to room

temperature before using it (the olive oil should be fully fluid).


This dressing will pair nicely with a mixed salad including the bib lettuce and loose leaf lettuce.

Feel free to add some slices of the raw radish as well.

White bean and garlic scapes dip

Yields: 1.5 cups


1 (15.5 oz) can Cannellini beans, rinsed and drained

1/3 cup sliced garlic scapes (from about 3-4 scapes)

1 tablespoon freshly squeezed lemon juice

1⁄2 teaspoon salt

1/8 teaspoon freshly ground pepper

1⁄4 cup extra virgin olive oil

Additional lemon juice, salt and freshly ground pepper, to taste (optional)

Additional sliced garlic scapes for serving (optional)

Flatbread triangles (optional)


Add white beans, garlic scapes, lemon juice, salt and pepper to the bowl of a food processor.

Process to combine.

With motor running, slowly add in olive oil. Continue to process until combined and mixture has

the texture of a rough puree (similar to hummus).

Season with additional lemon juice, salt and freshly ground pepper to taste, blending to


Spoon dip into a serving bowl or plate, top with a drizzle of extra virgin olive oil and additional

sliced garlic scapes, if desired.

Serves well with flatbread.

IF CSA Second Pickup

I hope everyone enjoyed all of the produce from their first CSA box of the summer!

This week’s box will include: 

  • Kohlrabi
  • Salad turnips aka butter turnips
  • Red Russian kale
  • Romaine lettuce
  • Green onions
  • Cut lettuce
  • and the option of cilantro

Again, your boxes will be available from 3:30-5:30 pm this Wednesday June 7th in the Cook Field parking lot.  This week we have your official CSA boxes!


For those of you who aren’t familiar with kohlrabi, the raw leaves can be added to salads or cooked and eaten similarly to collard greens. The bulb can be cooked or eaten raw; it is tender and tastes like a more mild broccoli stem. A great kid friendly option would be to shred several bulbs, combine them with eggs and bread crumbs, and fry them in butter or cooking oil to form fritters.

Our Red Russian Kale is a gorgeous heirloom variety who’s stems will not cook down so be sure you are only using the leaf portion! The leaves are tender enough to use in salads.  Kale is an excellent source of vitamin C, iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates and dietary fiber. Enjoy knowing you are getting many of you necessary daily vitamins.

If you are looking to learn a bit more about eating locally and what it takes to produce your own food I would highly recommend “Animal, Vegetable, Miracle” by Barbra Kingslover. The book includes some great seasonal recipes, one of which utilizes several of the vegetables included in this weeks box! If you would like to put your Romaine lettuce, cilantro, and green onions to good use these Asian Vegetable Rolls do just that.


Here Are a few recipes to try with this weeks vegetables courtesy of Aisha Fichtner and Dr. Beth Miller.

Roasted Kohlrabi

Serving size: 4


4 kohlrabi bulbs, peeled

1 tablespoon olive oil

1 clove garlic, minced

Salt and pepper to taste

1/3 cup grated parmesan cheese


Preheat oven to 450⁰F

Cut peeled kohlrabi into ¼ inch thick slices. Cut each of the slices in half.

Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in olive oil mixture to coat.

Spread kohlrabi in a single layer on a baking sheet.

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Cinnamon kale crisps

Serving size: 8


12 large whole kale leaves

3 tablespoons olive oil

½ tablespoon sugar

½ tablespoon cinnamon


Preheat the oven to 390⁰F.

Rinse and dry the kale leaves before removing most of the stalk, leaving long, thin pieces of kale.

Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt.

Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.

Transfer the kale to a rack to cool, then serve.

Can’t resist adding some of our weekly photos…