CSA Pickup Nine

 Institute for Food CSA Pickup Nine

We look forward to seeing you Wednesday July 26th from 3:30-5:30

This week’s box will include: 

  •  Cherry tomatoes
  • Red round tomatoes
  •  Onions
  •  Carrots
  •  Beets
  •  Cabbage
  •  Kohlrabi
  •  Chard
  •  Green beans

We are excited to be adding chard and tomatoes to this week’s boxes. There will be both “ripe and ready” and “soon to rip” tomatoes in the boxes, so fear not if they’re a bit varied in color.

Sadly, this is our farm manager Clair’s last week with us. However, we are proud to say she has joined Food Corps and will be continuing to share and grow her farming know how. When you see her at this week’s pickup be sure to wish her good luck in her future endeavors.

Aisha has provided us with the following recipes for this week’s produce:

Lemon-Garlic Rainbow Chard

Serves: 4


  • 3 bunches rainbow chard, trimmed and rinsed
  • 6 tablespoons olive oil
  • 6 cloves garlic, slices or to taste
  • 1 pinch crushed red pepper flakes
  • 1 tablespoon lemon juice


Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.

Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften.

Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.

Fresh Salsa

Serves: 4


  • 4 medium tomatoes, chopped
  • Fresh raw corn sliced off 1-2 ears
  • 1⁄2 red onion, diced
  • 1⁄4 cup chopped cilantro
  • 3-4 medium garlic cloves, minced
  • 2 limes, juiced
  • Coarse sea salt to taste


Mix all the ingredients in a medium bowl. Taste and adjust the ingredients to your liking. Let the salsa “rest” for about 30 minutes, then drain the liquid if quite a bit has accumulated in the bottom of the bowl.

Serve immediately, and/or store for 1-2 days in the refrigerator.


The Institute for Food Farm is now accepting compost!

Unfortunately, we won’t be able to pickup food scraps at this time do to fears of contaminating our truck with potentially spoiled food. However, members are welcome to bring their own food scraps to the farm at any time!! For anyone who doesn’t know we are located on the corner of Morning Sun and Somerville Rd. The compost bins are just past the driveway.

Compostable items include conventional or organic raw fruit and veggie scraps, cooked food scraps, coffee grounds, and egg shells.

These items need to be “pre-digested” in our rotating compost bin before being added to our larger worm bin. Anyone who is interested can simply add their food scraps to the door labeled “feed me”. We will do the rest of the work to insure that this food waste makes it’s way back into the earth.   



CSA Pickup Eight

Institute for Food CSA Pickup Eight

Per usual we look forward to seeing you from 3:30-5:30 pm July 19th

This week’s box is to include:

  • Green beans  
  • Red potatoes
  • Chioggia beets
  • Spring cabbage
  • Bib lettuce green
  • Lacinato kale
  • Carrots
  • Cherry tomatoes
  • Summer Squash
  • Parsley

Please remember to continue returning your boxes at each pickup. It would also be greatly appreciated if you could return the pint boxes that were used for cherry tomatoes last week!

Plans are still underway to begin accepting compost for the farm, expect to see a blog post detailing what we can accept next week! We are still in need of volunteers for the impending potato and tomato harvests and would greatly appreciate everyone’s help. Please reach out to the institute for food email if you would be available.

New addition’s to this weeks box only add to the increasingly vibrant produce being grown on the farm. Our Chioggia beets are an heirloom variety from the Italian costal town of Chioggia and their bullseye patterned flesh makes them irresistible, even to the picky eater’s in my house.

I wanted to share an easy succotash recipe that has become a summer staple in my home; because, the farm is now producing nearly every ingredient it requires. I firmly believe these veggies pair well with practically everything.


  • 1 Half Stick Butter
  • 1 medium onion, chopped
  • 2 teaspoons finely chopped fresh garlic
  • 4 medium ears (2 cups) fresh corn (kernels cut off cobs)
  • 1 small zucchini, cut into 1/4-inch pieces
  • 1 small yellow summer squash, cut into 1/4-inch pieces
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped fresh herbs (basil, cilantro, oregano, thyme, etc.)
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground or coarse ground pepper


  1. Melt butter in 12-inch skillet until sizzling; add onion and garlic. Cook over medium-high heat 3-4 minutes or until tender.
  2. Add corn, zucchini and squash; continue cooking, stirring frequently, 8-10 minutes or until vegetables are tender.
  3. Add tomatoes; continue cooking 2 minutes. Add herbs, salt and pepper; stir.

Aisha has also provided us with the following recipes for this week’s box:

Potato Salad
Serves: 8
5 to 6 potatoes, peeled and cut into 3/4-inch chunks
1 cup Mayonnaise
2 Tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
Combine Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

Green Bean Salad
Serves: 6
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt to taste
1/2 cup finely chopped red onion (or shallots)
2 Tablespoons balsamic vinegar
4 Tablespoons olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper to taste
Place the chopped onions in a small bowl of water. Let sit while you prepare the rest of the salad.
Blanch the green beans: Bring a large pot of salted water to a boil (2 Tablespoons salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking.
Drain the green beans and the red onions.
Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.



CSA Pickup Seven

The Institute for Food Farm’s 7th CSA Box

Per usual we’ll see you from 3:30-5:30pm July 12th at Cook Field

This week’s box will include:

  • Carrots
  • Onions
  • Green bib lettuce
  • Summer squash
  • Beets
  • Kohlrabi
  • Spring cabbage
  • Basil

Please be sure to bring your empty boxes back at this week’s pickup!

This variety of cabbage was bread for extra crunch making it ideal for coleslaw. However, this means it will not cook down well and is best served raw.


In just a few short weeks the farm will have an over abundance of tomatoes, potatoes, and onions. A few of our member’s expressed interest in joining us on the farm to harvest these vegetables, and we look forward to having you. Please email the Institute for Food if you are interested in helping out! We should also be adding a blog post where you can sign up for shifts at the farm shortly.

We are also making plans to begin accepting compost from our CSA subscribers. As things take shape, you can expect an additional blog post detailing exactly what we will accept and how it will be recycled into the farm.

Here are a few recipes from our friend Aisha to use this week’s produce:

Cole Slaw

Serves: 6


  • 1 small head cabbage
  • 1⁄4 cup mayonnaise
  • 1 tablespoon sugar
  • 1⁄2 tablespoon black pepper 1 teaspoon salt


Chop cabbage coarsely with a sharp knife. Wash thoroughly with cold water and pat with paper towel to remove excess moisture.

Combine cider vinegar, mayonnaise, sugar, black pepper, salt in a large bowl plastic or glass bowl.

Add cabbage to the mixture and gently combine. Place into refrigerator for at least 1 hour before serving.


Perfect served on top of Pulled Pork. Store in an airtight container for up to three days after initial preparation.

Southern Fried Cabbage

Serves: 6


  • 1 head cabbage, cored and slices 3 slices bacon, cut into thirds
  • 1 white onion, chopped
  • 1/3 cup vegetable oil
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 1 pinch sugar


Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp.

Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.




CSA Pickup Six

We look forward to seeing everyone at Cook Field from 3:30-5:30 pm Wednesday July 5th

This week’s box will include:

  • Beets
  • Turnips
  • Carrots
  • Spring onion
  • Curly kale
  • Broccoli
  • Cauliflower
  • Romain hearts
  • Basil

Again, we ask that you please return last week’s crop box at the following pick up.

We are excited to be harvesting Cauliflower this week; however, the crop was not what we had hoped for. Our manager of all things on the Institute for Food Farm, Charles, said “Broccoli and cauliflower had a stressful life due to unseasonable heat and drowning floods. They have more character than most store bought bourgeois brassicas. Please accept this offering from the farm and the earth and utilize the flavor not as a bitter harvest but as a reward for the strength accomplishment of the cabbage family.”


Cauliflower rice

Serving size: 4


  • 1 large head cauliflower, separated into 1-inch florets
  • 3 tablespoons olive oil
  • 1 medium onion, finely diced
  • Kosher salt, to taste
  • 2 tablespoons fresh parsley leaves, finely chopped
  • Juice of 1⁄2 lemon


Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous, OR shred it with a hand-held grater.

Heat the oil in a large skillet over medium-high heat. Add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes.

Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.

Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

Sesame Cauliflower

Serving: 4


  • 1 small head cauliflower, chopped
  • 1/3 cup low-sodium soy sauce
  • 1⁄4 cup pure maple syrup, honey, or agave
  • 1⁄4 cup rice vinegar
  • 1 tablespoon minced garlic
  • 1 1⁄2 teaspoon toasted sesame oil
  • 1⁄2 teaspoon powdered ginger
  • 1 1⁄2 tablespoon cornstarch or arrow root
  • 1⁄4 cup water
  • Sesame seeds and scallions, for garnish


Preheat your oven to 450 F. Grease a baking pan or line with parchment.

Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan.

Bake 10 minutes on the center rack.

Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.

While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick.

You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.

Flip cauliflower florets and bake 10 additional minutes.
Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.