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CSA Pickup Thirteen

IF CSA Pickup 13 for Wednesday August 23

per usual we’ll see you from 3:30-5:30 at Cook Field

This week’s box will include:

  • Tomatoes (Slicers)
  • Tomatoes (Cherry)
  • Carrots
  • Onions
  • Chard
  • Green Beans
  • Peppers (mixed sweet)
  • Watermelon (Orange Crisp)

Don’t forget, if you are interested in signing up for the fall CSA, please remember to fill out the form we sent out and bring your check to Ian at the pickup this week.

Aisha has provided us with the following recipes:

Watermelon, Tomato, and Feta Cheese Salad

 Serves: 4 to 6

Ingredients 

  • 4 heaping cups 1-inch watermelon chunks, seeds removed
  • 1 ½ cups tomatoes, chopped or grape tomatoes, halved
  • ½ cup red onion, quartered and thinly sliced
  • ¼ cup fresh basil, chopped
  • 1 ½ tablespoons extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • ¼ teaspoon freshly ground salt
  • ¹⁄₈ teaspoon freshly ground black pepper
  • ½ cup crumbled feta cheese

Directions

Combine watermelon cubes, tomatoes, red onion and basil in a large bowl.

Whisk olive oil, lime juice, salt and pepper together in a small bowl. Pour over watermelon mixture. Toss lightly.

Sprinkle feta cheese over salad and serve immediately. Refrigerate leftovers.

Swiss Chard Rolls

 Serves: 6

Ingredients 

  • 12 large Swiss chard leaves
  • 1 cup cooked bulgur
  • 1 ½ cups lentils, cooked or canned
  • 4 cherry tomatoes, diced
  • ¼ cup parsley, diced
  • 2 tablespoons vinegar
  • 1 teaspoon black pepper
  • 2 tablespoons fresh mint, diced
  • 1 small red onion, diced
  • Zest from 1 lemon

Directions

In a large bowl, gently mix all ingredients except Swiss chard leaves being careful to not crush tomatoes. Cover and put in the fridge to chill for 10 minutes.

While the filling chills, boil a pot of water. One at a time, dip Swiss chard leaves into boiling water while carefully holding onto the stem. Count to 15 and remove. Carefully lay leaves flat on a clean dish towel to soak up extra water. Be careful not to tear leaves as you flatten them out on the towel.

Then, one at a time, place leaves flat on a cutting board with the flat side down. Place 2-3 tablespoons of the filling in the center of the largest end of the leaf. Fold the side over the filling and roll the largest end forward – rolling up the filling and tucking in corners or edges

CSA Pickup Twelve

IF Farm CSA Box 12

 We Look Forward to Seeing you from 3:30-5:30 at Cook Fields

This week’s box will include:

  • Tomatoes (cherry)
  • Tomatoes (slicers)
  • Cabbage
  • Hot Peppers (Jalapeno and Anaheim)
  • Sweet Peppers (mixed Bell and  Horn Peppers)
  • Beets
  • Kale
  • Cucumber
  • Green Beans

We would like to introduce you to our new farm staff member, Stephanie Beckner. Stephanie has lived in the Oxford area for the past 17years.  She is married and has three children.  She and her family own and run Jerricho Run Farms located between Oxford and Somerville, just up the road from Miami’s farm.  Stephanie is a seasoned organic farmer who is committed to supporting sustainable food systems and sharing her knowledge about farming.  We are thrilled to have her join our farm team.

For those of you looking to use our vegetables for fermentation here is an excellent recipe for homemade sauerkraut. https://www.rodalesorganiclife.com/food/how-to-make-sauerkraut-in-a-jar

Peggy has also provided us with her personal recipe for pickled beets.

Ingredients:

  • 7 lbs of 2-t0 2- 1/2 inch diameter beets
  • 4 Cups vinegar (5 percent)
  • 1-1/2 teaspoon canning or pickling salt
  • 2 cups sugar
  • 2 cups water
  • 2 cinnamon sticks
  • 12 whole cloves
  • 3 to 4 (2 to 2-1/2 inch diameter) if desired. I use one white onion and the rest red

This will yield 7 pints

Directions:

  1. Clean and put beets in boiling water for around 15 minutes (just enough to remove skins). Place in very cold water and the skin is easily removed.
  2. Slice or cut in quarter inches. Cut up onions into quarter inches as well.
  3. Put vinegar, salt, water, sugar in a non-reactive pan and bring to a boil. Put the cinnamon sticks and cloves in cheese cloth and tie. Also add this to vinegar mixture.
  4. Add the rest of the ingredients and simmer 5 to 10 minuets.
  5. Remove cheesecloth bag
  6. Add the hot beets to hot sterilized canning jars. Be sure to strain the beets with a slotted spoon as to get the jars full and then add the liquid from the beet mixture leaving 1/4 inch of head room. Try to make sure all air bubbles are out.
  7. Be sure to wipe the top of the jars with a clean cloth or paper towel so the lids will seal correctly.
  8. Filled jars should be put in a boiling water (canner) and water should be no more than one to one and a half inches over the jars. Process pints for 30 minuets.
  9. Keep any jars that did not seal in the refrigerator after they have sealed

Aisha has given us the following recipes for fresh salsa and roasted peppers to take advantage of this week’s produce.

Jalapeno Salsa

 Makes about 2 cups

Ingredients

  • 5 fresh jalapeno peppers
  • 1 tomato
  • ½ white onion
  • 2 tablespoons cilantro
  • 1 clove garlic, smashed
  • ½ lime, juiced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Directions

Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes.

Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender.

Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.

Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Roasted sweet bell peppers

Serves: 4 to 6

 Ingredients

  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • ½ teaspoon dried Italian seasoning
  • Salt and pepper to taste

Directions

Prepare the peppers and set aside.

In a large skillet, heat the olive oil over medium heat. Add all of the peppers all at once.

Sauté the peppers, stirring and turning frequently, until the pepper skins start to blister and turn brown in spots. Add the water, Italian seasoning, salt, and pepper. Cover the pan and cook for 1 minute so the peppers steam.

Uncover the pan, stir the peppers for 1 minute longer, then serve immediately.

 

 

CSA Pickup Ten

IF Farm CSA Pickup 10 for Wednesday August 2nd

This will be Ian’s first week meeting you from 3:30-5:30 @ Cook field

This week’s box will include:  

  • Cherry tomatoes
  • Red and orange slicing tomatoes
  • Garlic
  • Carrots
  • Chioggia beets
  • Parsley
  • Cucumber
  • Kale
  • Summer squash
  • Eggplant (a new item) and green beans will be available to take at pick up.

We would like to invite CSA members to help with the harvest of canning tomatoes, beets, and beans.  There will be a volunteer sign up sheet available at this Wednesday’s pick up.

Please be aware that your CSA boxes might include fewer varieties of vegetables for the next couple of weeks as the harvests are shifting.  Pests are competing with you for access to our fresh veggies; however, we are doing our best to maintain variety as the seasons shift.

Also, please keep an eye out for an email requesting feedback on the IF CSA from the Institute for Food.  The IF team would very much appreciate your comments to help us prepare for the fall CSA.
The IF Farm team celebrated the end of Clair and Abby’s time with us last week with a breakfast on the farm! I thought I would share some pictures of our home grown celebration.
 

 Aisha has shared the following recipes for this week’s produce:

Grilled Beets

Serves: 6

Ingredients

  • 2 pounds fresh beets
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1⁄4 teaspoon fresh ground black pepper

Directions
Trim stems from beets and wash the beets well.
Peel beets and cut into quarters. Rub beets with olive oil and season with salt and pepper. Place the beets on low heat grill. Cook until tender and lightly browned. Serve warm or cold.

Roasted Chioggia Beets

Serves: 4

Ingredients

  • 12-14 beets, depending on size 2 tablespoons olive oil
  • 1-2 tablespoons dried thyme OR 3 sprigs thyme, leaves roughly pulled off and torn
  • Salt to taste
  • Freshly ground pepper to taste

Directions

Preheat oven to 4000F.

Slice and chop beets into equal sizes and place on a rimmed cookie sheet. Toss with the olive oil, thyme and salt and pepper to taste.

Bake for 30 min. until golden and cooked through. Serve immediately.

Simple Grilled Eggplant

Serves: 6

Ingredients

  • 2 large eggplant, cut into 1/2 –inch slices
  • 3 tablespoons coarse salt, plus more for serving 1/3 cup extra-virgin olive oil
  • Freshly ground pepper

Directions

Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.

Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.

CSA Pickup Nine

 Institute for Food CSA Pickup Nine

We look forward to seeing you Wednesday July 26th from 3:30-5:30

This week’s box will include: 

  •  Cherry tomatoes
  • Red round tomatoes
  •  Onions
  •  Carrots
  •  Beets
  •  Cabbage
  •  Kohlrabi
  •  Chard
  •  Green beans

We are excited to be adding chard and tomatoes to this week’s boxes. There will be both “ripe and ready” and “soon to rip” tomatoes in the boxes, so fear not if they’re a bit varied in color.

Sadly, this is our farm manager Clair’s last week with us. However, we are proud to say she has joined Food Corps and will be continuing to share and grow her farming know how. When you see her at this week’s pickup be sure to wish her good luck in her future endeavors.

Aisha has provided us with the following recipes for this week’s produce:

Lemon-Garlic Rainbow Chard

Serves: 4

Ingredients

  • 3 bunches rainbow chard, trimmed and rinsed
  • 6 tablespoons olive oil
  • 6 cloves garlic, slices or to taste
  • 1 pinch crushed red pepper flakes
  • 1 tablespoon lemon juice

Directions

Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.

Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften.

Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.

Fresh Salsa

Serves: 4

Ingredients

  • 4 medium tomatoes, chopped
  • Fresh raw corn sliced off 1-2 ears
  • 1⁄2 red onion, diced
  • 1⁄4 cup chopped cilantro
  • 3-4 medium garlic cloves, minced
  • 2 limes, juiced
  • Coarse sea salt to taste

Direction

Mix all the ingredients in a medium bowl. Taste and adjust the ingredients to your liking. Let the salsa “rest” for about 30 minutes, then drain the liquid if quite a bit has accumulated in the bottom of the bowl.

Serve immediately, and/or store for 1-2 days in the refrigerator.

Composting

The Institute for Food Farm is now accepting compost!

Unfortunately, we won’t be able to pickup food scraps at this time do to fears of contaminating our truck with potentially spoiled food. However, members are welcome to bring their own food scraps to the farm at any time!! For anyone who doesn’t know we are located on the corner of Morning Sun and Somerville Rd. The compost bins are just past the driveway.

Compostable items include conventional or organic raw fruit and veggie scraps, cooked food scraps, coffee grounds, and egg shells.

These items need to be “pre-digested” in our rotating compost bin before being added to our larger worm bin. Anyone who is interested can simply add their food scraps to the door labeled “feed me”. We will do the rest of the work to insure that this food waste makes it’s way back into the earth.   

 

 

CSA Pickup Eight

Institute for Food CSA Pickup Eight

Per usual we look forward to seeing you from 3:30-5:30 pm July 19th

This week’s box is to include:

  • Green beans  
  • Red potatoes
  • Chioggia beets
  • Spring cabbage
  • Bib lettuce green
  • Lacinato kale
  • Carrots
  • Cherry tomatoes
  • Summer Squash
  • Parsley

Please remember to continue returning your boxes at each pickup. It would also be greatly appreciated if you could return the pint boxes that were used for cherry tomatoes last week!

Plans are still underway to begin accepting compost for the farm, expect to see a blog post detailing what we can accept next week! We are still in need of volunteers for the impending potato and tomato harvests and would greatly appreciate everyone’s help. Please reach out to the institute for food email if you would be available.

New addition’s to this weeks box only add to the increasingly vibrant produce being grown on the farm. Our Chioggia beets are an heirloom variety from the Italian costal town of Chioggia and their bullseye patterned flesh makes them irresistible, even to the picky eater’s in my house.

I wanted to share an easy succotash recipe that has become a summer staple in my home; because, the farm is now producing nearly every ingredient it requires. I firmly believe these veggies pair well with practically everything.

Ingredients:

  • 1 Half Stick Butter
  • 1 medium onion, chopped
  • 2 teaspoons finely chopped fresh garlic
  • 4 medium ears (2 cups) fresh corn (kernels cut off cobs)
  • 1 small zucchini, cut into 1/4-inch pieces
  • 1 small yellow summer squash, cut into 1/4-inch pieces
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped fresh herbs (basil, cilantro, oregano, thyme, etc.)
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground or coarse ground pepper

Direction:

  1. Melt butter in 12-inch skillet until sizzling; add onion and garlic. Cook over medium-high heat 3-4 minutes or until tender.
  2. Add corn, zucchini and squash; continue cooking, stirring frequently, 8-10 minutes or until vegetables are tender.
  3. Add tomatoes; continue cooking 2 minutes. Add herbs, salt and pepper; stir.

Aisha has also provided us with the following recipes for this week’s box:

Potato Salad
Serves: 8
Ingredients
5 to 6 potatoes, peeled and cut into 3/4-inch chunks
1 cup Mayonnaise
2 Tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)
Directions
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
Combine Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

Green Bean Salad
Serves: 6
Ingredients
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt to taste
1/2 cup finely chopped red onion (or shallots)
2 Tablespoons balsamic vinegar
4 Tablespoons olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper to taste
Directions
Place the chopped onions in a small bowl of water. Let sit while you prepare the rest of the salad.
Blanch the green beans: Bring a large pot of salted water to a boil (2 Tablespoons salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking.
Drain the green beans and the red onions.
Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.

 

 

CSA Pickup Seven

The Institute for Food Farm’s 7th CSA Box

Per usual we’ll see you from 3:30-5:30pm July 12th at Cook Field

This week’s box will include:

  • Carrots
  • Onions
  • Green bib lettuce
  • Summer squash
  • Beets
  • Kohlrabi
  • Spring cabbage
  • Basil

Please be sure to bring your empty boxes back at this week’s pickup!

This variety of cabbage was bread for extra crunch making it ideal for coleslaw. However, this means it will not cook down well and is best served raw.

                                                    

In just a few short weeks the farm will have an over abundance of tomatoes, potatoes, and onions. A few of our member’s expressed interest in joining us on the farm to harvest these vegetables, and we look forward to having you. Please email the Institute for Food if you are interested in helping out! We should also be adding a blog post where you can sign up for shifts at the farm shortly.

We are also making plans to begin accepting compost from our CSA subscribers. As things take shape, you can expect an additional blog post detailing exactly what we will accept and how it will be recycled into the farm.

Here are a few recipes from our friend Aisha to use this week’s produce:

Cole Slaw

Serves: 6

Ingredients

  • 1 small head cabbage
  • 1⁄4 cup mayonnaise
  • 1 tablespoon sugar
  • 1⁄2 tablespoon black pepper 1 teaspoon salt

Directions

Chop cabbage coarsely with a sharp knife. Wash thoroughly with cold water and pat with paper towel to remove excess moisture.

Combine cider vinegar, mayonnaise, sugar, black pepper, salt in a large bowl plastic or glass bowl.

Add cabbage to the mixture and gently combine. Place into refrigerator for at least 1 hour before serving.

Optional

Perfect served on top of Pulled Pork. Store in an airtight container for up to three days after initial preparation.

Southern Fried Cabbage

Serves: 6

Ingredients

  • 1 head cabbage, cored and slices 3 slices bacon, cut into thirds
  • 1 white onion, chopped
  • 1/3 cup vegetable oil
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 1 pinch sugar

Directions

Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp.

Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.

 

 

 

CSA Pickup Six

We look forward to seeing everyone at Cook Field from 3:30-5:30 pm Wednesday July 5th

This week’s box will include:

  • Beets
  • Turnips
  • Carrots
  • Spring onion
  • Curly kale
  • Broccoli
  • Cauliflower
  • Romain hearts
  • Basil

Again, we ask that you please return last week’s crop box at the following pick up.

We are excited to be harvesting Cauliflower this week; however, the crop was not what we had hoped for. Our manager of all things on the Institute for Food Farm, Charles, said “Broccoli and cauliflower had a stressful life due to unseasonable heat and drowning floods. They have more character than most store bought bourgeois brassicas. Please accept this offering from the farm and the earth and utilize the flavor not as a bitter harvest but as a reward for the strength accomplishment of the cabbage family.”

     

Cauliflower rice

Serving size: 4

Ingredients

  • 1 large head cauliflower, separated into 1-inch florets
  • 3 tablespoons olive oil
  • 1 medium onion, finely diced
  • Kosher salt, to taste
  • 2 tablespoons fresh parsley leaves, finely chopped
  • Juice of 1⁄2 lemon

Directions

Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous, OR shred it with a hand-held grater.

Heat the oil in a large skillet over medium-high heat. Add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes.

Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.

Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

Sesame Cauliflower

Serving: 4

Ingredients

  • 1 small head cauliflower, chopped
  • 1/3 cup low-sodium soy sauce
  • 1⁄4 cup pure maple syrup, honey, or agave
  • 1⁄4 cup rice vinegar
  • 1 tablespoon minced garlic
  • 1 1⁄2 teaspoon toasted sesame oil
  • 1⁄2 teaspoon powdered ginger
  • 1 1⁄2 tablespoon cornstarch or arrow root
  • 1⁄4 cup water
  • Sesame seeds and scallions, for garnish

Directions

Preheat your oven to 450 F. Grease a baking pan or line with parchment.

Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan.

Bake 10 minutes on the center rack.

Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.

While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick.

You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.

Flip cauliflower florets and bake 10 additional minutes.
Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.

 

CSA Pickup Five

We’re excited to see you June 27th

At Cook Field from 3:30-5:30 pm

This week’s box will include:

  • Carrots                                             
  • Beets
  • Turnips
  • Kholrabi
  • Spring onion
  • Curly kale
  • Bib lettuce
  • Basil
  • Cilantro
 Please remember to return the previous week’s box when you pick up this week’s produce!
This week we have harvested our first carrot crop! They will be appearing a few more times throughout the summer so we hope everyone is looking forward to them as much as we are.
I would like to introduce another intern on the IF farm, Grace McClary. Grace is a second year student from Chicago and is majoring in Urban Regional Planning, Geography, and Sustainability. She is also double minoring in Spanish and Anthropology. She choose to become an intern this year to better understand the benefits of local food and the labor involved in food production.
Just to keep all of our subscribers up to date on some fun happenings around the farm we are expecting baby birds! We have also discovered that some of our beets are growing much larger than expected.  As you can see, our newest farm manager Ian is pleasantly surprised.
 
This week Aisha has provided us recipes for cooked and raw carrots as well as a new method for preparing Kale. Please let us know if there are any specific vegetables you would like to see recipes for in the following weeks!

 Carrot Ribbons with Sesame 

Serving size: 4   

Ingredients

3 carrots, preferably assorted colors

1 teaspoon toasted sesame oil

1/2 teaspoon fresh lemon juice

Sesame seeds, for sprinkling

Dash of sea salt

Directions

Using a vegetable peeler, peel carrots lengthwise into ribbons.

In a bowl, toss together with sesame oil and lemon juice.

Sprinkle with sesame seeds; season with sea salt.

Honey Glazed Carrots

Serving size: 4 

Ingredients

Salt and Freshly ground black pepper, to taste

1 pound baby carrots

2 tablespoons butter

2 tablespoons honey

1 tablespoon lemon juice

¼ cup chopped flat-leaf parsley

Directions

Wash carrots and peel outer layer with a vegetable peeler.

In a medium saucepan, bring water to a boil.

Add salt and then carrots and cook until tender, 5 to 6 minutes.

Drain the carrots and add back to pan with butter, honey and lemon juice.

Cook until a glaze coats the carrots, 5 minutes.

Season with salt and pepper and garnish with parsley.

Massaged Kale Salad

Serving size: 6    

Ingredients

2 bunches kale

½ cup freshly grated parmesan cheese

1/3 cup extra-virgin olive oil

¼ cup lemon juice

3 large cloves garlic, minced

1 tablespoon soy-sauce

½ teaspoon freshly ground pepper

¼ teaspoon salt

Directions

Strip leaves from the stems (discard stems).

Wash and dry the leaves.

Tear the leaves into small pieces and place in a large bowl.

Add Parmesan, oil, lemon juice, garlic, soy sauce, pepper and salt.

With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny.

Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

CSA Pickup 4

CSA Pickup for June 21st

Per usual we look forward to seeing you from 3:30-5:30 pm at the Cook field parking lot.

In this week’s box you will be receiving:

  •  Beets
  • Turnips
  • Spring onion (Vidalia onion)
  •  Red Russian kale
  •  Curly kale
  • Bib lettuce
  • Nappa Cabbage
  • Basil
  • Garlic Scapes
  • Brocoli

Basil is best kept as you would fresh flowers. A little bit of water and a space on your counter top will keep the leaves fresh for about a week if you change the water often.

Our green onions have finally developed into spring onions! This means they have developed a stronger flavor and are delicious when served roasted whole if you like strong onion flavors.

http://www.countryliving.com/food-drinks/recipes/a3599/roasted-spring-onions-recipe-clx0411/

Please let us know what you think of our broccoli crop! We had a brush with some nasty pests this week and decided to harvest a bit early but hope you won’t mind.

            

 

 

 

 

 

 

 

Again, here are some recipes shared with us by our friend Aisha to utilize the produce in this week’s box.

 

Simple Roasted Beets

Serving size: 4

Ingredients

-4 beets, peeled and cut into 3⁄4-inch cubes 2 tablespoons olive oil
-1 pinch sea salt, or to taste
-1 teaspoon dried thyme leaves (optional)

Directions

Preheat oven to 425. Line a baking sheet with parchment paper.

Toss beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on the baking sheet so that they don’t touch.

Sprinkle beets with sea salt.

Roast in the preheated oven until beets are tender, about 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

Serve alone or pair with a simple green salad.

Red Russian Kale with Garlic and Lemon

Serving size: 4

Ingredients

-1 large bunch of red Russian kale, washed, stems removed and roughly chopped 2 tablespoons olive oil
-5 cloves garlic, finely chopped
-Sea salt and freshly ground pepper, to taste

-1⁄2 cup water
-Juice of half a lemonDirections

Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for about a minute or until it turns just golden.

Add kale and stir until kale is fully coated with oil. Add salt, pepper and water. Cover and cook for about 10 minutes or until kale is soft and tender. Adjust seasonings and drizzle with lemon juice.

Optional

Serve with your favorite meat

Beet Smoothie

Serving size: 4

Ingredients

-2 cups plant milk (almond, soy, etc.) or water
-2 frozen bananas
-2 small beets, washed, peeled and cut into sixths
-2 cups fresh or frozen strawberries
-2 cups fresh or frozen blueberries

Directions

Add all ingredients to a blender, and blend for 2-3 minutes or until smooth.

Use the “pulse mode” on your blender if using all frozen fruit and blend consistently until smooth.