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.