CSA–Week Thirteen


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







  • 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)


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.