CSA–Week Ten


Thursday, July 26, 4:00-6:00PM, Cook Field Parking Lot

Your box this week:

  • Summer squash
  • Green beans
  • Chard
  • Garlic
  • Tomatoes
  • Basil

Self select: head lettuce, eggplant, peppers

Tentative for next week…

  • Beets
  • Carrots
  • Kale
  • Tomatoes
  • Peppers
  • Eggplant
  • Onions

Thanks to those of you who brought reusable bags.  Sorry for the confusion.  We will continue to offer boxes, but if you want to pack out your weekly share in a reusable bag–that works for us too.

Notes on Summer Squash….

Summer squash has arrived.  Although  summer and winter squash are in the same family, they are complete opposites.  Winter squash has a tough skin and stores over a long period; summer squash is delicate and perishable and needs to be savored during its summer heyday.  Interestingly, summer squash is 94% water, low in calories and a great source of vitamins A and C , potassium and calcium.  It’s easily digested  and it replaces lost fluids–the perfect summer food.

Summer squash is wonderful grilled with olive oil, salt, and peppers.  I also like it sautéd with garlic and served with pasta.  Cut the summer squash into match sticks, lightly cook minced garlic in olive oil, add squash and salt and pepper.  Cook briefly over high heat to brown the squash, but don’t let it turn mushy.  Mix with pasta and sprinkle with parmesan.

CSA–Week Nine


Thursday, July 19, 4:00-6:00pm, Cook Field Parking Lot

Your Box This Week:

  • Beets
  • Cabbage
  • Carrots
  • Green onions
  • Head lettuce
  • Parsley
  • Green beans (possibly)

Self-select: peppers, tomatoes, and eggplant


Tentative for next week:

  • Kale
  • Chard
  • Garlic or Onions
  • Cutting Celery or Basil
  • Peppers
  • Tomatoes

Our CSA boxes, like everyone and everything else, is succumbing to the summer heat.  If you are so inclined, please bring reusable bags to the pick up.  That will help us conserve our boxes.

Carrot Notes:

Did you know that carrots are from the same family–umbeliferae family–as Queen Anne’s Lace.  Early domesticated carrots were predominantly purple and yellow. The first orange carrots emerged in the Netherlands during the 1600s.  Think of all the colorful Dutch food still lifes.  If you really want to learn about carrots, check out the World Carrot Museum!

Sweet, crisp carrots are not easy to grow.  They need good soil conditions, proper pH balance, and what farmers call tilth, which refers to a special combination of good drainage, soil aeration, moisture, microbes, and a particular formation of soil particles.  It is immensely satisfying to pull a long, straight, bright orange carrot from the bed, rinse it off and take a bite.  In addition to being satisfying to eat, they are high in fiber, calcium, potassium, vitamin A, and beta carotene (the source of the orange color).

Recipe Ideas:

Ian says it is a good week to make cole slaw.  Here’s a spicy version by Alice Waters.  You can add shredded carrots; and if you like it creamy add 1/2 cup of Greek yogurt or mayo.

Spicy Cole Slaw by Alice Waters


  • medium cabbage (about 3 pounds), outer leaves removed
  • large jalapeño pepper
  • ½ small red onion, cut in half through the stem, peeled and thinly sliced
  • cup loosely packed cilantro leaves, coarsely chopped
  • 3 to 4 tablespoons fresh lime juice
  • 3 to 4 teaspoons red wine vinegar
  • ¼ to ⅓cup olive oil
  • 1 ½ teaspoons Maldon or other sea salt or more to taste
  • ½ teaspoon freshly ground pepper or more to taste
  • Large pinch of sugar or more to taste


  1. Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
  2. Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.


CSA-Week Eight


Thursday, July12, 4:00-6:00pm, Cook Field Parking Lot

This Week’s Box:

  • Head lettuce
  • Green onions
  • Carrots
  • Kale
  • Peppers (green)

Self-select: eggplant, tomatoes, and basil

Tentative for next week

  • Cabbage
  • Tomatoes
  • Carrots
  • Beets

Want to volunteer on the farm?

We’ve had some queries about volunteering.  We would love your help.  You can volunteer Monday-Thursday between 10am and 4pm.  We ask that you commit to 2 hours.  If you are interested, please call or text Ian at 513-600-6178.

Thoughts on peppers…

Peppers, like eggplant, are another signal that summer is here.  Part of the Solanaceae family, they are native to South and Central America.  Pepper seeds have been found in Incan tombs; a cache of seeds found in Mexico dated to before 5000 B.C.

Sweet peppers can  be found  in array of colors.  The sweet red pepper is simply a green pepper that has matured and ripened on the plant.  Sweet peppers are low in calories and  rich in vitamins A, C, and E along with iron and potassium.  They make an easy and nutritious snack.

The go-to recipe for making a meal out of green peppers is to stuff them.  If you look on the internet, you will see that people stuff them with everything from ground beef to poached eggs.  I like them Mexican style.

Here’s a great recipe from Delish.com;

Peppers stuffed with Black Beans, Corn & Pepper Jack

bell peppers, tops sliced off
2 cans black beans, rinsed
ears corn, kernels stripped
3/4 c. grated pepper Jack
scallions, thinly sliced
2 tsp. chili powder
Couple dashes of hot sauce
kosher salt
  1. Preheat oven to 350 degrees F. In a large pot of simmering water, steam peppers until tender, 5 to 7 minutes, then drain and let cool. Once cool, halve and arrange in a large glass baking dish.
  2. Meanwhile, in a large bowl, combine black beans, corn, 1/2 cup pepper jack, 2 scallions, chili powder, and hot sauce and season with salt.
  3. Spoon black bean mixture into bell peppers and sprinkle with more cheese. Bake until cheese is melted and mixture is warmed through, 7 to 10 minutes.
  4. Garnish with scallions and serve.


CSA–Week Seven


Thursday July 5, 4:00-6:00pm, Cook Field Parking Lot

Happy Fourth of July

This week marks the shift into summer harvest.  You will begin to see fewer leafy greens and more summer veggies–tomatoes, peppers, squash.

Your box for this week:

  • Chard
  • Eggplant
  • Carrots
  • Spring onions
  • Celery leaf

Self select—possibly cucumbers and tomatoes if they are ready

Tentative for next week

  • Cabbage
  • Tomatoes
  • Beets
  • Carrots

Farm staff sends an enthusiastic THANK YOU for the great job you are all doing cleaning and returning your boxes.

Eggplant this week marks the real beginning of summer.  Like tomatoes and peppers, it is sensitive to cold and will only thrive when there is adequate heat during the day and warm temperatures at night.

Eggplant is believed to have originated in India, so you might consider making some Baba Ganoush–a wonderful dip served with toasted pita or sliced veggies.

The Best Baba Ganoush Recipe



Rich, smoky, and creamy, our recipe for baba ganoush uses the salad spinner to concentrate flavor and a slow emulsion method for the ultimate in dippable texture.


  • 3 medium Italian eggplants (about 2 pounds total)
  • 3 medium cloves of garlic, minced
  • 2 tablespoons juice from 1 lemon, plus more as desired
  • 3 tablespoons tahini
  • 1/3 cup extra-virgin olive oil, plus more for serving
  • 1/4 cup chopped fresh parsley leaves
  • Kosher salt


  1. If using a gas burner or grill (recommended): Preheat a gas or coal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.
  2. If using the broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplant on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends. If a toothpick or skewer meets any resistance, continue cooking. (See note.) Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Continue to step 3.
  3. Open foil package. Working one eggplant at a time, use a sharp paring knife to slit it open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
  4. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out bowl. and return eggplant to bowl.
  5. Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add the tahini followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt and more lemon juice if desired.
  6. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to four days. Let baba ganoush warm to room temperature before serving.

Or you can slice the eggplant, drizzle with olive oil, salt and pepper and grill.