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.