CSA Week 8 Pickup!

Hello one and all, welcome to week 8 of CSA handout with all this glorious rain and possible snow. Who thought autumn could so rapidly switch to winter? Typical Ohio weather I suppose! Come visit us Thursday, October 26th from 3:30-5:30 pm at Cook field for pickup. Then rush home and make a cup of warm apple cider sitting next to a fire.


For this week, we have some delicious veggies for each of you!

Full and Half Share (differs in amount distributed)

  • Radishes
  • Turnips
  • Beets
  • Chinese Cabbage
  • Kale
  • Onions
  • Parsley


Kale and Banana Muffins

This recipe reminds me of Dr. Suess’ Green Eggs and Ham children’s book. But who wouldn’t want to eat green muffins?!? The banana is such a strong taste and remains throughout the cooking process that it can very nicely compliment the taste of kale.

Egg and Kale Bowl with Red Salsa and Feta toppings

Another alternative with this recipe is that you can use marina sauce if you do not have salsa. But go crazy with your cook on the egg. Try a poached egg if you are feeling really risky! But an over easy or simply scrambled would be lovely as well 🙂


Stuffed Chinese Cabbage Rolls

My Croatian grandmother makes these for us in bulk whenever she is feeling particularly loving and although we call them sarma they are one of my favorite foods in the entire world. Especially with this chilly week we have had stuffed cabbage comes steaming out of the pot and is hearty with a side of fresh bread to top it off.

Beet Pesto Pizza with Kale and Goat Cheese

If you are dubious about the cabbage rolls, I would be haha they are kind of funky looking, how can you go wrong with pizza? With the beets the size that they have been, this entire pizza could be filled with just one beet! I also love the different colors that go into this dish. The bright magenta, the dark green, and the crisp white on top the neutral blonde of the pizza crust; worthy of a Picasso painting!


Beet Burger with Sweet Potato Fries & Avocado with Sides of Radish, Cucumber, and Apple Slaw & Turnip Mash

Sweet potato fries on top of a veggie burger?!? Nuff’ said. I know that this is a bit of a summer sounding recipe, but maybe just turn the heat up, put on a tank top, and pretend for a short time that we still had 90 degree weather.


Turnip Chips

I made veggie chips with the beets the other days and the key to getting the salty taste to stick is letting the chips sit in the oil and salt for about 15 minutes so that the veggies can naturally absorb the juices and store them inside.

For those CSA members who were talking about pickled eggs with beet juice, here is the link to the recipe!


Well that is all that I have for this week, I hope that you all have enjoyed the recipes for this week. Tell me how any of the past recipes have turned out if you have given any a shot! Also let me know if there are any favorite recipes that you know of! I love to talk about food!

Happy healthy eating!



CSA Week 7!

 (Ian washing carrots) We cannot wait to see you all at the pavilion on Cook field for pickup (10/19) from 3:30-5:30 pm

This week in the world of CSA food we have

  • Kohlrabi
  • Carrots
  • Swiss Chard
  • Radishes
  • Spaghetti Squash
  • Spinach
  • Cut Greens


The full shares will include all of these items but in larger bundles and will also have the option to take additional items at pickup home with them.

The weather is chilly, the mornings have sharp air, the evenings have smooth breezes, the windows are down but the hoodies are on, something is telling me it is time for the trees to start changing and fall to officially be here! As sweater weather approaches I hope that you find yourself bundling up with family and friends to enjoy these delicious recipes with your CSA items this week! I hope that you enjoy the inspiration and have a glorious weekend!


Spaghetti Squash Egg Cups

For this recipe I would suggest also throwing in some chopped peppers, spinach, and onions. If you sautee them in a skillet with olive oil and sea salt and then put a layer of the mixture in each of the cups before putting the egg in, you basically have yourself a breakfast parfait, but with eggs and veggies 🙂


Phyllo Pot Pie

This is a recipe inspired by one of my favorite foods of all time. It is called pita, and it is a Bosnian favorite. My grandmother makes it with spinach all of the time and her own homemade phyllo dough, but I do not have that loving grandmotherly touch to excel in all cooking areas so I use pre-made dough sheets from the grocery store. I suggest trying this recipe with the swiss chard but if you want to toss in some of the spinach as well that would be lovely!


Kohlrabi Schnitzel with Parmesan Herb Carrot Fries and Autumnal Pecan Granny Smith Crunch Salad


Before I started working on the farm I had never heard of kohlrabi. They are so cool looking! If you are as curious as I am about this funky veggie check out the fun fact after the recipes! Anywho, you can make schnitzel out of it! Another plus of this recipe is that all of the recipe items are commonly found in people’s pantries. I only am making this assumption because as a broke colelge kid I happen to have all of these ingredients and for that reason I consider myself lucky and so excited to make kohlrabi schnitzel! And then my mind was blown even further by making fries out of carrots and a salad with pasta in it! WHAT?!? This would be a funky fun Friday meal. Veggies are cool. That is all.


Spaghetti Squash Pad Thai

I made this a couple of weeks ago, and as I have all of the ingredients for the schnitzel, I had none of the ingredients for the pad thai sauce. But Kroger came in clutch and has pre-made sauce. I do suggest going light with the sauce however because spaghetti squash itself is a little sweeter and the pad thai sauce is also sweet and tangy. Therefore start with a little less than what you would think you need and increase as your taste buds tell you.


Zucchini Kohlrabi Carrot Fritters

Grab a couple of these fun little guys and put them in your kids lunch box or in your big kid lunch box to have something to look forward to in the middle of the week. You can also make them into Mickey Mouse shapes for the kids, or yourself, because Mickey Mouse is cool and adults should deserve his happiness too 🙂

As promised: fun facts about kohlrabi!

Kohlrabi comes from a german word that means “cabbage turnip”, in the book, “The 150 Healthiest Foods on Earth” kohlrabi is described as a cross between an octopus and a space capsule. That one made me chuckle. Kohlrabi is in the same family as kale which is brassica and it happens to be very high in antioxidants! If you are curious as to how to cook kohlrabi, here is a little transcript from the New York Times:

“If you can get kohlrabi with the greens attached, cook them as you would turnip greens or kale. The greens are never quite as copious as the greens on a bunch of turnips, but they make a nice addition to most kohlrabi dishes. It’s important when you cook with kohlrabi to peel it thoroughly. Beneath the thick, hard skin is another fibrous layer, which should also be peeled away. The fibers will not soften when cooked, and they can get stuck in your throat. So peel once, then peel again until you reach the light layer of crisp flesh.”


Well thats all that I have this time friends, enjoy the sun, the weather, and the happiness of family and friends this weekend! Enjoy your Friday and eat good food!

Happy Healthy Eating,


CSA Pickup Week 6!

Come say hello to us and grab your crops this Thursday, October 12th, from 3:30 – 5:30 pm!

Items for this week!

  • Green Beans
  • Turnips
  • Bok choi
  • Radishes
  • Kale
  • Greens mix
  • Garlic

Fall is slowly creeping over the horizon and with it means big fluffy sweaters, busting out the jackets and hoodies from the closet, grabbing a warm blanket and eating the harvest! This week I tried to pick some fall inspired foods and delicious dishes that would fuel you and the family up for the weeks of leaf raking, pumpkin carving, trick or treating, and apple harvesting ahead. I hope you all enjoy and happy autumn!



Radish, Sausage, and Fried Egg Bowl

So this recipe reminds me of one of my favorite foods to eat at home in this little hole in the wall called Jimmy’s. We would go there and order THE BOMB after running marathons and cross country races because this meal is the perfect antidote for sore muscles, starving souls, and voracious appetites. You can also eat it if you are only moderately hungry and keep leftovers haha but I tend to be on the starved side : ) Anyways the radishes with their bitter taste compliment the sausage (especially if it is maple sausage). The radishes act as potatoes in this recipe, but you can also add in potatoes to make it twice as hearty.


Granny Smith, Pecan, Honey Mustard Vinaigrette Salad

As I have mentioned in previous blog posts I am a meat lover so it is to no surprise that I add chicken into even the healthiest foods such as salads, alas here we are… a delicious salad to support your productivity in the day ahead! I made this vinaigrette the other day and the only suggestion that I have is to be start off small with the mustard and add moderately from there.

Kale, Turnip, and Turkey Sausage Soup

If you want to, you can use up any leftover ground sausage that you have from the breakfast meal too to save a couple of dollars at Kroger. But this soup was lovely to carry around in my thermos on the rainy cold days we have had the past week. It definitely beat out eating a PB&J packed in my lunchbox : )


Apple, Bacon, and Brie Burger with Sides of Almond Green Beans and Baked Spicy Oregano Turnip Fries


If anyone decides to make this entire dinner you should invite all of the farm workers to come be taste testers because this meal makes my mouth water! Fruit with brie cheese is a beautiful pair because the brie adopts the taste of whatever it is with. In this case, the tart apples will be amplified by their natural sweetness being kicked into high speed by the brie cheese. Almond green beans are one of my favorites because you can just snack on them after dinner and still feel fancy. I have not had a chance to make the turnip fries but I can only imagine they two will be delicious.


Autumnal Fruit Salad

Take your favorite maple syrup flavor and make the dressing for this wonderful fruit salad that can compliment any of the above recipes or even just be a small snack that you hid in the fridge from everyone else so they can’t see what awesome food you are eating : ) Sharing is caring! Give someone else your fruit salad and enjoy the bliss of happy tummies together. I included this recipe to use up some of the ingredients, granny smiths, from the above recipes but you will have to get the rest of the ingredients from Kroger, the farmers’ market, or Moon Co-op!


Well friends that is all for this week. Remember to enjoy the little things in life and go on a walk in nature this weekend! Hueston woods, there is a gorge in Dayton called Clifton gorge, or Red River Gorge! See the beautiful leaves change color and spread love and joy : )

Happy Healthy Eating!


CSA Week 5 Pickup!

Half Share

  • Carrots
  • Radish
  • Beets
  • Swiss Chard
  • Bok Choi
  • Onions
  • Arugula

Full Share

  • All of the above plus..
  • Kale the SuperFood

*read below to see some fun facts about keeping the nutrients in the produce that makes this a superfood

Alrighty, so this week same format, breakfast, lunch, and dinner. Let’s go! Oh and snack, I forgot about that. For some of the categories I got too excited about all the different options that I added a couple extra just in case there are a food enthusiasts out there! Also a lot of these recipes have overlapping ingredients because I never seem to buy just the right proportions of ingredients at Kroger so to avoid wasteful spending and feel really good about using every single ounce of the stuff you buy, you’re all set with these recipes!

To find any of this weeks recipes and ingredient list, follow this link! You might have to copy and paste the URL into a new tab. https://www.pinterest.com/instituteforfood/boards/



Open Faced Arugula Omelet with Prosciutto and Goat Cheese

My family is Croatian/Bosnian and this is something I love to cook that is the perfect combination of hearty, comforting, and just darn good healthy tasting food. We don’t make it look this fancy though! So Sunday morning brunch here we come! Prosciutto meat is one of my absolute favorites and if you have any extra left over after you finish your masterpiece, take your favorite crackers or bread, grab a class of wine, cut up veggies, sit on the porch, and enjoy life. That little snack time will be better than an hour long yoga routine (even though I love yoga too).

Savory Radish and Goat Cheese Muffin

These look amazing haha I was shocked that you could put radishes in muffins! Who would’ve thought?!? I didn’t get the chance to make these so if you do, let me know if they live up to their ingenuity.

Avocado and Radish Toast

Who can’t love the idea of avocados and bread? Unless you don’t like avocados… or bread, then that makes sense. Anyways! For those of you veggie lovers this is perfect, but for the meat lovers (ME!) throw some of the extra prosciutto or an over-easy fried egg on top of this guy. Also, make sure to season the avocado with salt and pepper, it brings all the flavors together much better if those two are there!


White Wine Beet, Goat Cheese, and Arugula Panini

So I made this little guy and I found out two things. The first is that beets have the most beautiful magenta color ever! The next thing  is that this color gets over your entire outfit and towel when cooking and cutting haha so I advise an apron and napkins when prepping beets but the actual panini was delectable, smooth, and fresh. My housemates told me I should go up against Gordon Ramsy with this recipe!


2 options!!! We should make a poll and see which one wins! You can tell me next Thursday which one you like the best if you would like to chit chat with the new girl 🙂

Roasted Sausage, Chards, and Cannellini Beans with Maple Roasted Carrot Salad

Savory with sweet, I don’t know how you could get any better! Also I think that anything cooked in a cast iron skillet automatically tastes better so I may be partial to this recipe, but I would love to hear back from everyone about which was better!


Bok Choi Stir-fry with Spicy Korean Carrot Salad

I had a discussion with one of my physics TAs on whether tofu could ever substitute chicken in stir fry, and as I mentioned before I am a meat eater so you can guess which point of view I was supporting. But alas I concede and admit that TOFU CAN EQUAL CHICKEN! And it kind of looks the same as chicken so if you are giving it to the kids, just omit that it is tofu. They’ll probably read right through that, but its worth the shot!



Frozen Kale and Berry Smoothie Bowl

These smoothie bowls seem to be the newest trend in hipster eating which I find hysterical because they just took the smoothie out of a cup and put it into a bowl hahahah but who am I to say anything on the subject. Nevertheless, a smoothie and as much fruit as possible sounds hunky dory to me!

Fun Fact

Kale, the superfood! *que Avengers theme song*

So here are some of the neat facts that I learned about kale and its superfood qualities!

  1. It is part of the Brassica family which includes broccoli, kale, cauliflower, and Chinese cabbage
  2. The only way to maintain the health benefits of this food is to ensure proper planting and care taking (guaranteed by our wonderful Charles, Ian, Stephanie, and all other volunteers) and the proper cooking techniques!
  3. When you freeze kale make sure to blanch the kale and then freeze it for the best retention of its nutrients.
  4. Also, steam rather than boil the kale if you are cooking it for a recipe!

Well that’s all that I have got for this week. Get cooking, have fun, kiss your loved ones, feed them good food, and sing a little bit out loud this weekend because I think its good for the soul!

Happy Healthy Eating!



Francisco, M., Tortosa, M., Martínez, Ballesta, M. C., Velasco, P., García, Viguera, C., & Moreno, D. (2017). Nutritional and phytochemical value of Brassica crops from the agrifood perspective. Annals of Applied Biology, 170(2), 273-285. doi:10.1111/AAB.12318