Fall CSA Pickup 4

We look forward to seeing all of you at Cook Field Pavilion

Thursday, September 28th from 3:30-5:30 pm

Half Share

  • Tomatoes
  • Braising mix
  • Radishes
  • Garlic
  • Parsley
  • Winter squash
  • Head lettuce
  • Italian flat green beans

Full Share

  • All of the above +
  • Cut lettuce
  • Summer squash
  • Peppers

Hello Everyone!

My name is Kristine and I am the newest intern on the farm. As I am learning about greenhouse construction, the proper way to plant onions, and all the crazy attachments that can go onto a tractor, I am also cooking some recipes at home with the items that you all receive in your cropbox each week! I have always had a fascination with nutrition and healthy eating. I think healthy eating and cooking with your family, and seeing the final product, create amazing memories, and happy tummies ūüôā As a biology, anthropology, and premedical student at Miami, the farm is the perfect place for me to see how crops can tie a community together through good food, health, and happiness!

So enough mumbling from me, this week I have a couple of recipe ideas that you can easily Google or look up on Pinterest if you find inspiration from the following descriptions and images. Please enjoy!

Breakfast

Butternut Squash Pancakes

*I made these this weekend and it was a hit throughout my entire house, each person customized their pancakes as well so this would be a great recipe to do with the kids on a Sunday morning! Some ideas for personalization: rosehip jam, brown sugar, M&Ms, mini choco chips, or simply some Coolwhip and fresh berries!

Eggs with Zucchini, garlic, peppers, tomato, onion, and Fresh ciabatta

*For this recipe, I like to do scrambled eggs, but you can make a casserole too, and then just throw in any extra produce that I have in my fridge. It makes the eggs more filling and helps get over the texture that can sometimes be off-putting for non-egg eaters. For the veggies, cut them any way you wish and then sauté in a pan with olive oil and garlic. To make the veggies taste even better, throw in a little of your favorite spice. I tend to use Mrs. Dash spice combos. Serve it with a fresh ciabatta that is lightly toasted, and then light butter.

Lunch

Radish, Corn, & Jalape√Īo Salad

*As we come towards the end of summer, any last remnants of those hot sunny days that are reflected in food help me get through the long days of classes and work. This salad is really refreshing and can easily be eaten with some fresh bread or even your favorite type of crackers to make it more filling. Also homemade hummus with homemade baked pita chips is a lovely compliment to this salad.

Snack

Honey Roasted Cayenne Pepper and Paprika Butternut Squash Seeds

*For those of you who hate throwing anything away, I feel the same way. Which is why I experimented with the seeds inside my butternut squash! Take the seeds and rinse them off, let them dry, and cook them in the oven with your favorite spice combination. I did mine with honey, cayenne pepper, and paprika, and then threw them in my lunchbox with some dried fruits for a nice little trailmix to snack on when I started feeling sleepy during the day. The spice really kicks you awake! Some other options are cinnamon sugar butter for those of you with a sweet tooth, or even simply sea salt and cracked black pepper for the classic lover!

Dinner

Butternut Squash Mash with Goat Cheese and Rosemary

*Need I say any more? It is such a simple yet eloquent side dish that I think every kid eating microwave macaroni and cheese was running to our doorstep to see what smelled so good. My parents in Cleveland were asking me to package them some and send it!

Green Beans with Lemon Pepper Oil 

*Take those Italian green beans, steam them, toss them with the garlic, oregano, chili powder, and lemon juice, all in olive oil, to make a delightful and savory side dish. Finish it off by finely chopping some of the peppers, or fire roast some of the tomatoes to give it an extra kick.

Apple and Sausage Stuffed Butternut Squash

*For the main event! Take the butternut squash cook it until tender, cut it in half, scoop out the meat, and save it! In a skillet combine sausage and apples along with all the delicious spices the recipe calls for, and add it into the rind of the butternut squash for a serving dish that also has the added benefit of being an innovative twist on typical dinner. The kids will love it, guests will think that you are a genius, or you can just have a happy smile for yourself at a job well done. You can use the meat of the squash to add back in to the apple sausage mixture, or use half for that and half for the mash! The options are endless.

Canning

*FYI you can CAN radishes for the long winter ahead. The canning process definitely pays off when it is pouring snow and you want to whip out some produce that reminds you of a wonderful salad you had in the sun. You can also make a roasted pepper relish that can be canned for a very long time if you have a bunch of peppers left over from the past weeks and have no idea what to do with them. I love making relish to put on my turkey sandwiches so that my tastebuds are happy.

That is all for this week, I hope you all enjoy the recipes and find some inspiration! See you all at pickup! Bon appetit!

 

 

 

 

Fall CSA Pick Up Three

Fall CSA Pick Up:  Week Three

We look forward to seeing you at the Cook Field Pavilion

Thursday, September 21 from 3:30-5:30pm

This week’s box will include:

Half Share Box:

  • Roma/Cherry/Heirloom tomatoes
  • Green onions
  • Cut lettuce/spinach
  • Head lettuce
  • Beets
  • Bok Choy

Full Share Box:

  • All of the above plus…
  • Green beans
  • Peppers
  • Summer Squash

We are in transition from summer to fall harvest.  You will begin to see more lettuce and salad items, and for the next few weeks you might see  a smaller variety of veggies in the box with larger amounts of each item.  In 3 to 4 weeks, our fall harvest will be in full swing and there will be an abundance of new veggies.

The new item for this week is Bok Choy, also known as Chinese Celery.  You can use this in a stir fry or eat it raw like celery with peanut butter or cream cheese.

Also, you will continue to see unripened heirloom tomatoes. ¬†It might take a week or so for these to fully ripen, but it’s worth the weight in terms of taste.

Recipe for the week: Roasted Beets

Directions
  1. Preheat oven to 375 degrees F.
  2. Coat beets lightly with oil.
  3. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
  4. Remove from the oven, let cool for 10 minutes
  5. Drizzle with balsamic vinegar

Fall CSA Pick Up Two

We hope your enjoyed your first week of¬†the Fall CSA. ¬†We are preparing for pick up number two this Thursday September 14 at the Cook Field Pavilion, 3:30-5:30pm. ¬†Please don’t forget to return your boxes from last week so that we can get them back into circulation.

Here is the list of Veggies for the week:

Half Share Box will include:

  • Roma & heirloom tomatoes
  • Braising Mix (Swiss Chard, Spinach, Kale)
  • Onions
  • Swish Chard
  • Carrots

Full Share Box will include:

  • All of the above plus…
  • Head lettuce
  • Beets
  • Peppers
  • Items for selection–cucumbers & summer squash

We will be including some unripe heirloom tomatoes for you to ripen at home. ¬†It will take a week or two for these tomatoes to fully ripen, but the flavor will be excellent if you have the patience. This saves them from cracking ¬†on the vine. ¬†If you can’t wait, try fried green tomatoes!

Recipe for the week: Braised Greens

Stephanie suggests serving over rice with roasted or sautéed chicken breasts.  If you have any cherry tomatoes left over, she suggested quartering and adding as a final garnish.

INGREDIENTS

  • 12¬†ounces assorted¬†greens, like kale, collard, Swiss chard
  • 1¬†teaspoon¬†olive oil
  • 1¬†large clove¬†garlic, chopped
  • 1¬†cup no-salt-added¬†chicken stock
  • 1¬†tablespoon white wine (or dry sherry)
  • ¬ľ¬†teaspoon hot¬†red pepper flakes

 PREPARATION

  1. Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
  2. Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
  3. Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.

Institute for Food Fall CSA: Welcome

This has been an exciting week on the farm with the arrival of new students and planning for the fall CSA.  We made our goal of 60 subscribers for the fall and are looking forward to seeing both our new and continuing subscribers at the first pick up between 3:30-5:30 at the  Cook Field Pavilion.

Ian and Stephanie will be there to help with pick up and answer any questions you might have.

 

 

 

 

 

If you need to contact us for any reason, please call or text Ian Privitera at 513-600-6178.

Here is the list of veggies for the week:

  • Tomatoes (slicers)
  • Tomatoes (cherry)
  • Mixed bell peppers
  • Mixed sweet and hot peppers
  • Summer Squash
  • Carrots
  • Cucumbers
  • Kale
  • Mesclun mixed greens
  • Watermelon (Full Share Only)

Labor Day traditionally marks the end of summer vegetable growth, which means the end is in sight for our tomatoes, green beans, peppers, and summer squash.  Depending on the weather, the summer harvest could go for another 2-3 weeks.  We will keep you posted.

Also, please be patient with us as we make the transition into the fall CSA.  We are dramatically expanding the number of subscribers and also working with a whole new batch of student helpers.  We will do our best to make the pick up go as smoothly as possible.

One of our summer interns, Aisha Fichtner, has provided her last two recipes for the season: Gazpacho and Zucchini Pasta. ¬† Enjoy…

Gazpacho

Serves: 4

Ingredients

1 ¬Ĺ pounds vine-ripened tomatoes, peeled, seeded and chopped

Tomato juice

1 cup cucumber, peeled, seeded and chopped

¬Ĺ cup chopped red bell pepper

¬Ĺ cup chopped red onion

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

¬ľ cup extra-virgin olive oil

1 lime, juiced

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

¬Ĺ teaspoon toasted, ground cumin

1 teaspoon kosher salt

¬ľ teaspoon freshly ground black pepper

2 tablespoons shredded fresh basil leaves

Directions

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 ¬Ĺ cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with shredded basil.

 

Parmesan Zucchini & Garlic Pasta

Serves: 4

Ingredients

3 tablespoons olive oil

4 zucchinis or 1 very large zucchini, sliced

4 garlic cloves, minced

8 ounces spaghetti

Salt and pepper, to taste

1 cup freshly shredded Parmesan cheese

Directions

Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and sauté for about 5-7 minutes, occasionally stirring, until zucchini softens and browns a bit, uncovered. Midway through cooking, season with salt.

*Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.

Cook pasta according to pasta instructions. Drain and rinse with cold water. Add cooked pasta into the skillet with zucchini and garlic, on low heat. Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese. Add salt and pepper, to taste.