Fall CSA–Week One

Fall CSA–First Pick Up

Thursday, August 30, 4:00-6:00pm, Cook Field Parking Lot

WELCOME….

 

 

 

 

 

 

Note:  We are switching to reusable bags for pick up.  Please bring a reusable bag to collect your produce for the week.  (We will have backup bags).

Produce this week:

  • Potatoes
  • Carrots
  • Kale/Swish Chard
  • Garlic
  • Tomatoes
  • Cutting celery

Self-Select Items:  tomatoes (multiple varieties), sweet peppers, eggplant

Tentative produce list for next week:

  • Watermelon
  • Beets
  • Peppers
  • Basil

A note from Ian….

My name is Ian Privitera, and I have been working on the IF Farm for a little over a year now. My background is in Sustainable Agriculture Management, and I actually studied under Charles (the farm manager) at Cincinnati State before getting my job here at Miami. I am a big fan of all things food, I grew up with a family of avid cooks, I love cooking myself, and I like to eat everything! Or at least try it! My philosophy around food is that we should all eat as locally and seasonally as possible, as much as possible! The further away your food comes from, the more resources it takes to get to you, and local growers need your support! You can get a great variety of fruits, vegetables, meat, milk, eggs, cheese, etc. almost all year round from local producers nearby, and you will end up trying many things you’ve never had before! Some of the best quality foods you can get will come from smaller producers who put time and care into everything they make (unlike large scale food producers) and I think its quite fun and enjoyable to search around for the best! On the IF farm, Charles, Stephanie, and I will do our best to make sure all of you have an excellent experience with the CSA, and if there is anything you need, questions you have, or anything you want to tell us please let us know! Also you are all welcome to come to the farm any time we are there (mostly Mon thru Thurs 10 AM to 3 PM)- you can volunteer and help us out, bring your compost, or just come to say hi and have a look around! Feel free to contact me on my cell phone, I don’t mind! I look forward to seeing you all at the drop off this Fall, and remember- every single bite of food you eat has to be grown, raised, or produced by someone somewhere!

Recipe Suggestion (one of my favorites)…

Provençal Potato Pizza (Fields of Greens by Annie Somerville)

Ingredients:

  • Pizza dough
  • 1/2 pound potatoes
  • 2 cloves minced garlic soaked in 1/4 cup olive oil
  • 1/2 medium red onion, thinly sliced
  • 4 sun-dried tomatoes packed in oil, drained and sliced
  • 1 ounce Parmsesan cheese, grated, about  1/3 cup
  • 6 ounces smoked mozzarella cheese, grated about 2 1/4 cup
  • 1 tbsp chopped fresh sage
  • Salt and pepper

Directions:

Prepare pizza dough.

Preheat oven to 350 degrees. Thinly slice the potatoes, toss them with garlic oil and sprinkle liberally with salt and pepper. Roast them on a baking sheet for 5 to 6 minutes, until tender and a little crisp.

Preheat oven to 500 degrees. Roll out the dough and place it on a lightly oiled pizza pan; brush with garlic oil. Spread the onion  on the dough and follow with potatoes, then sun-dried tomatoes. Set aside a little parmesan cheese to sprinkle over the baked pizza and toss the rest with the mozzarella cheese. Sprinkle cheese on pizza/

Bake pizza for 8 to 12 minutes until the crust is golden and crisp.  remove from oven and sprinkle with set aside parmesan and fresh sage.

CSA–Week Fourteen

Summer CSA Final Pick-Up:

Thursday, August  23, Cook Field Parking Lot, 4:00-6:00pm

Produce for the final week:

  • Cabbage
  • Carrots
  • Beets
  • Onions
  • Basil

Self select Items:  Eggplant, Peppers, Tomatoes

Since this is the final week of the Summer CSA, please remember to return your CSA boxes and bring a reusable bag to pick-up.  We will be starting the Fall CSA next week, same time, same place. So, if you forget to return your box, you can bring it back on any Thursday afternoon.

Tentative items for the First Pick-Up of the Fall 2018 CSA:

  • Beets
  • Carrots
  • Watermelon
  • Tomatoes
  • Peppers
  • Eggplant

I want to thank all of you for a great summer season and extend a very heartfelt thank you to farm staff for all their hard work, care, and enthusiasm for our farm.   Over these past two growing seasons, they have accomplished extraordinary things.

This is what the farm looked like when we first began to imagine the Institute for Food…

 

These images provide a hint of the transformation farm staff have accomplished with the help of students, faculty members, volunteers, and CSA subscribers.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

THANK YOU…

CSA–Week Thirteen

Pick-Up:

Thursday August 16, Cook Field Parking Lot, 4:00-6:00pm

In your box this week…

  • Broccoli
  • Garlic
  • Summer squash
  • Beets
  • Carrots

Self select items: parsley, cherry tomatoes, eggplant, and Ian says you will be obliged to take additional summer squash.

Tentative items for next week (the final week of the summer CSA):

  • Onions
  • Beets
  • Cabbage
  • Sweet peppers

In preparation for the final week of the summer CSA next week,  you might want to begin to collect any CSA boxes you have so you can turn them in at the last pick up.

For those of you who only signed up for the Summer CSA, if you are interested in subscribing for the fall CSA, Ian will have sign up sheets at the pick up this week. All you need to do is fill them out and return to Denise Withrow in IES (information is on the sheet).   For those of you who have friends who might want to sign up for the Fall CSA, please feel free to take a sign up sheet for them.  Note that the Fall CSA starts on August 30.  Pick up is same place, same time.

A note about broccoli….

Broccoli, brassica oleracea, evolved from wild cabbage and was first cultivated in ancient Rome.  It is a nutritional superhero loaded with vitamin A, C, calcium, potassium, and iron.  It also includes an enzyme called sulforaphane, which is believe to be a cancer preventative.   Best of all it is easy to prepare.  You can eat it raw, roast it in olive oil, or you can lightly steam it with a little olive oil, lemon, and salt and pepper.  Cook it briefly, so that it retains it crispness–this preserves the taste as well as the nutrients.

Broccoli Calabrian Style

 

 

 

 

 

Ingredients

  • 1 head of broccoli (cut off florets; peel and quarter stems and cut into  2 inch pieces)
  • 1 large tomato diced into large chunks
  • 1-2 cloves garlic minced (to taste)
  • 2 teaspoons olive oil
  • salt & pepper to taste
  • 1/4 cup yellow raisons (you can also use regular raisons)
  • 1/4 cup parmesan cheese grated
  • 1/4 cup parsley
  • pasta (I prefer rigatoni)

Directions

Put pasta water on to boil.  Cut the broccoli into florets; peel and quarter the stems, and cut into 2 inch pieces.  Dice the tomato into large chunks. Heat olive oil in skillet and add minced garlic.  Once the garlic just begins to brown add the tomatoes, salt and pepper. Cook for 2-minutes until the tomatoes begin to release their juices and add broccoli.  Once pasta water boils add a 1/4 cup of water to raisons to plump them.  Cook pasta.  Let the broccoli cook in the tomatoes until just tender.  Add plumped raisons. Salt and pepper to taste.  Drain pasta and mix with broccoli and tomatoes and raisons.  Sprinkle with parmesan cheese and chopped parsley and serve.

CSA–Week Eleven

Pick-Up:

Thursday August 2, Cook Field Parking Lot, 4:00-6:00pm

In your box this week:

  • Carrots
  • Beets
  • Onions
  • Kale
  • Summer squash
  • Cutting celery

Self-select: tomatoes, parsley and possibly eggplant

Tentatively up for next week ~ Swiss chard, carrots, summer squash.

Help Promoting FALL CSA

For those of you signed up for the fall CSA, could you help up spread the word that we are accepting new subscribers.  If each of you could reach out to  one or two friends and tell them about the CSA, that would be a great help.

Here is the Fall CSA info:  

Dates:  Fall 2018 CSA (14 weeks) August 30 through November 29

Cost:

  • A small box for the 14-week CSA is $220
  • A large box for the 14-week CSA is $385

Anyone interested can access the sign up sheet from the Institute for Food blog site. https://blogs.miamioh.edu/if-farm/csa/

The link can be found in the upper right hand side of the Institute for Food Blog under CSA.

THANK YOU.