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…


Serves: 4


1 ½ pounds vine-ripened tomatoes, peeled, seeded and chopped

Tomato juice

1 cup cucumber, peeled, seeded and chopped

½ cup chopped red bell pepper

½ cup chopped red onion

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

¼ cup extra-virgin olive oil

1 lime, juiced

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

½ teaspoon toasted, ground cumin

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons shredded fresh basil leaves


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 ½ 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


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


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.