CSA Pickup Fourteen

IF CSA Pickup Fourteen for Wednesday August 30

Cook Field 3:30-5:30

This week’s box will include:

  • Tomatoes (Slicers)
  • Tomatoes (Cherry)
  • Hot & Sweet Peppers
  • Summer Squash
  • Watermelon
  • Beets
  • Garlic
  • Chard
  • Parsley
  • Green beans hopefully

Remember to bring your forms and checks to subscribe for the Fall CSA.  Subscriptions are beginning to come in and our maximum number of subscribers is 60 this semester.  Also, invite any friends who might be interested to stop by during pick up time.  We will have extra watermelon.

Recipe:  Watermelon Smoothie

  • 1 1/2 cup fresh watermelon cut in cubes (remove seeds)
  • 1 cup frozen strawberries
  • 1 banana
  • 1 cup ice
  • 1 cup water  (you can substitute unsweetened almond milk for a smoother texture and flavor)
  • 1 lime juiced
  • 1 tbsp chia seeds (optional)

Add all ingredients to a blender and blend until creamy and smooth, add more water to thin or more ice to thicken. Adjust seasonings as needed, adding more lime for tartness, more banana for sweetness, or more watermelon to intensify the watermelon flavor.



CSA Pickup Thirteen

IF CSA Pickup 13 for Wednesday August 23

per usual we’ll see you from 3:30-5:30 at Cook Field

This week’s box will include:

  • Tomatoes (Slicers)
  • Tomatoes (Cherry)
  • Carrots
  • Onions
  • Chard
  • Green Beans
  • Peppers (mixed sweet)
  • Watermelon (Orange Crisp)

Don’t forget, if you are interested in signing up for the fall CSA, please remember to fill out the form we sent out and bring your check to Ian at the pickup this week.

Aisha has provided us with the following recipes:

Watermelon, Tomato, and Feta Cheese Salad

 Serves: 4 to 6


  • 4 heaping cups 1-inch watermelon chunks, seeds removed
  • 1 ½ cups tomatoes, chopped or grape tomatoes, halved
  • ½ cup red onion, quartered and thinly sliced
  • ¼ cup fresh basil, chopped
  • 1 ½ tablespoons extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • ¼ teaspoon freshly ground salt
  • ¹⁄₈ teaspoon freshly ground black pepper
  • ½ cup crumbled feta cheese


Combine watermelon cubes, tomatoes, red onion and basil in a large bowl.

Whisk olive oil, lime juice, salt and pepper together in a small bowl. Pour over watermelon mixture. Toss lightly.

Sprinkle feta cheese over salad and serve immediately. Refrigerate leftovers.

Swiss Chard Rolls

 Serves: 6


  • 12 large Swiss chard leaves
  • 1 cup cooked bulgur
  • 1 ½ cups lentils, cooked or canned
  • 4 cherry tomatoes, diced
  • ¼ cup parsley, diced
  • 2 tablespoons vinegar
  • 1 teaspoon black pepper
  • 2 tablespoons fresh mint, diced
  • 1 small red onion, diced
  • Zest from 1 lemon


In a large bowl, gently mix all ingredients except Swiss chard leaves being careful to not crush tomatoes. Cover and put in the fridge to chill for 10 minutes.

While the filling chills, boil a pot of water. One at a time, dip Swiss chard leaves into boiling water while carefully holding onto the stem. Count to 15 and remove. Carefully lay leaves flat on a clean dish towel to soak up extra water. Be careful not to tear leaves as you flatten them out on the towel.

Then, one at a time, place leaves flat on a cutting board with the flat side down. Place 2-3 tablespoons of the filling in the center of the largest end of the leaf. Fold the side over the filling and roll the largest end forward – rolling up the filling and tucking in corners or edges

CSA Pickup Twelve

IF Farm CSA Box 12

 We Look Forward to Seeing you from 3:30-5:30 at Cook Fields

This week’s box will include:

  • Tomatoes (cherry)
  • Tomatoes (slicers)
  • Cabbage
  • Hot Peppers (Jalapeno and Anaheim)
  • Sweet Peppers (mixed Bell and  Horn Peppers)
  • Beets
  • Kale
  • Cucumber
  • Green Beans

We would like to introduce you to our new farm staff member, Stephanie Beckner. Stephanie has lived in the Oxford area for the past 17years.  She is married and has three children.  She and her family own and run Jerricho Run Farms located between Oxford and Somerville, just up the road from Miami’s farm.  Stephanie is a seasoned organic farmer who is committed to supporting sustainable food systems and sharing her knowledge about farming.  We are thrilled to have her join our farm team.

For those of you looking to use our vegetables for fermentation here is an excellent recipe for homemade sauerkraut. https://www.rodalesorganiclife.com/food/how-to-make-sauerkraut-in-a-jar

Peggy has also provided us with her personal recipe for pickled beets.


  • 7 lbs of 2-t0 2- 1/2 inch diameter beets
  • 4 Cups vinegar (5 percent)
  • 1-1/2 teaspoon canning or pickling salt
  • 2 cups sugar
  • 2 cups water
  • 2 cinnamon sticks
  • 12 whole cloves
  • 3 to 4 (2 to 2-1/2 inch diameter) if desired. I use one white onion and the rest red

This will yield 7 pints


  1. Clean and put beets in boiling water for around 15 minutes (just enough to remove skins). Place in very cold water and the skin is easily removed.
  2. Slice or cut in quarter inches. Cut up onions into quarter inches as well.
  3. Put vinegar, salt, water, sugar in a non-reactive pan and bring to a boil. Put the cinnamon sticks and cloves in cheese cloth and tie. Also add this to vinegar mixture.
  4. Add the rest of the ingredients and simmer 5 to 10 minuets.
  5. Remove cheesecloth bag
  6. Add the hot beets to hot sterilized canning jars. Be sure to strain the beets with a slotted spoon as to get the jars full and then add the liquid from the beet mixture leaving 1/4 inch of head room. Try to make sure all air bubbles are out.
  7. Be sure to wipe the top of the jars with a clean cloth or paper towel so the lids will seal correctly.
  8. Filled jars should be put in a boiling water (canner) and water should be no more than one to one and a half inches over the jars. Process pints for 30 minuets.
  9. Keep any jars that did not seal in the refrigerator after they have sealed

Aisha has given us the following recipes for fresh salsa and roasted peppers to take advantage of this week’s produce.

Jalapeno Salsa

 Makes about 2 cups


  • 5 fresh jalapeno peppers
  • 1 tomato
  • ½ white onion
  • 2 tablespoons cilantro
  • 1 clove garlic, smashed
  • ½ lime, juiced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes.

Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender.

Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.

Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Roasted sweet bell peppers

Serves: 4 to 6


  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • ½ teaspoon dried Italian seasoning
  • Salt and pepper to taste


Prepare the peppers and set aside.

In a large skillet, heat the olive oil over medium heat. Add all of the peppers all at once.

Sauté the peppers, stirring and turning frequently, until the pepper skins start to blister and turn brown in spots. Add the water, Italian seasoning, salt, and pepper. Cover the pan and cook for 1 minute so the peppers steam.

Uncover the pan, stir the peppers for 1 minute longer, then serve immediately.



CSA Pickup Eleven

IF Farm CSA Pickup 11 for Wednesday August 9th

3:30-5:30 @ Cook Field

This week’s box will include:

  • Tomatoes (slicers)
  • Tomatoes (cherry)
  • Bell Peppers (perfect purple)
  • Fingerling Potatoes
  • Carrots
  • Chard (bright light)
  • Cabbage or Green beans (depending on the quality of harvest)

Recent storms and flooding have been taking their toll on the farm, which is why there are only 6-7 items in the box this week. Our apologies, we are doing our best to stay one step ahead of what the weather might bring.

Reminder—Farm Volunteer Day Saturday, August 12 starting at 10am

We are hosting a farm harvest volunteer day Saturday, August 12 starting at 10am.

Here is the link with directions to the farm (just in case) http://miamioh.edu/cas/academics/centers/iff/our-farm/directions/index.html
Please feel free to bring family members or friends. If you have questions contact Ian Privitera at mr.privitera@hotmail.com. Thanks in advance for your help.

Recipes for the Week

Roasted Fingerling Potatoes


  • 2 pounds fingerling potatoes, halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 3 teaspoons chopped garlic
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh oregano
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper


Preheat oven to 375°F. Line a rimmed baking sheet with foil and lightly grease with oil. Toss together all the ingredients. Spread in a single layer on the prepared baking sheet. Bake until tender, 25 to 30 minutes.


Grilled Veggie Skewers (6 skewers)




  • 16 cherry tomatoes
  • 1 purple bell pepper, cored and cut into 1-inch squares
  • 1 large red onion, peeled and quartered then cut into bite-sized pieces
  • 1 carrot, cut into 1-inch disks
  • 8 finglerling potatoes, halved


  • 1/4 cup olive oil
  • 2 tablespoons white balsamic vinegar (or white wine vinegar)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper

 6 wooden skewers


After cleaning and cutting the veggies, boil a pot of water. While the water is coming to a bowl, mix all the vinaigrette ingredients together in a bowl until blended. When water is boiling add the halved potatoes and carrots and cook until just tender (approximately 10 minutes). Drain.

Add the cooked potatoes, carrots, and other veggies to the vinaigrette mix well. Cover and refrigerate for 10 minutes or more (up to 8 hours). Soak the wooden skewers in water in preparation for grilling. Heat the grill to medium heat. Thread the veggies onto the skewers. Sprinkle with salt and pepper. Place the skewers on the grill and cook 5-7 minutes per side, or until tender.


CSA Pickup Ten

IF Farm CSA Pickup 10 for Wednesday August 2nd

This will be Ian’s first week meeting you from 3:30-5:30 @ Cook field

This week’s box will include:  

  • Cherry tomatoes
  • Red and orange slicing tomatoes
  • Garlic
  • Carrots
  • Chioggia beets
  • Parsley
  • Cucumber
  • Kale
  • Summer squash
  • Eggplant (a new item) and green beans will be available to take at pick up.

We would like to invite CSA members to help with the harvest of canning tomatoes, beets, and beans.  There will be a volunteer sign up sheet available at this Wednesday’s pick up.

Please be aware that your CSA boxes might include fewer varieties of vegetables for the next couple of weeks as the harvests are shifting.  Pests are competing with you for access to our fresh veggies; however, we are doing our best to maintain variety as the seasons shift.

Also, please keep an eye out for an email requesting feedback on the IF CSA from the Institute for Food.  The IF team would very much appreciate your comments to help us prepare for the fall CSA.
The IF Farm team celebrated the end of Clair and Abby’s time with us last week with a breakfast on the farm! I thought I would share some pictures of our home grown celebration.

 Aisha has shared the following recipes for this week’s produce:

Grilled Beets

Serves: 6


  • 2 pounds fresh beets
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1⁄4 teaspoon fresh ground black pepper

Trim stems from beets and wash the beets well.
Peel beets and cut into quarters. Rub beets with olive oil and season with salt and pepper. Place the beets on low heat grill. Cook until tender and lightly browned. Serve warm or cold.

Roasted Chioggia Beets

Serves: 4


  • 12-14 beets, depending on size 2 tablespoons olive oil
  • 1-2 tablespoons dried thyme OR 3 sprigs thyme, leaves roughly pulled off and torn
  • Salt to taste
  • Freshly ground pepper to taste


Preheat oven to 4000F.

Slice and chop beets into equal sizes and place on a rimmed cookie sheet. Toss with the olive oil, thyme and salt and pepper to taste.

Bake for 30 min. until golden and cooked through. Serve immediately.

Simple Grilled Eggplant

Serves: 6


  • 2 large eggplant, cut into 1/2 –inch slices
  • 3 tablespoons coarse salt, plus more for serving 1/3 cup extra-virgin olive oil
  • Freshly ground pepper


Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.

Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.