All posts by shaffems

Fall CSA–Week Fourteen

Final Fall CSA Pick-Up

Thursday, December 6, 3:30-6:00pm, Cook Field Parking Lot

EVERYTHING MUST GO…

So bring extra bags and don’t forget to return your boxes.

Produce This Week

  • Greens mix
  • Lettuce
  • Garlic
  • Kale
  • Cabbage
  • Potato
  • Squash
  • Spinach
  • Turnips
  • Carrots
  • Cilantro
  • Sage
  • Parsley

We will have large amounts of squash and cabbage.

FYI winter squash and potatoes will keep for a long time in a cool dry place.  Do not store in the refrigerator.

Many thanks for a great season. We will be sending out a survey sometime next week to get your feed back.

Fall CSA–Week Thirteen

Pick-Up: Thursday, November 29, 3:30-6:00pm Cook Field Parking Lot

Hope everyone enjoyed their Thanksgiving Harvest! Thanks for braving the cold and wet and coming out to the farm.

 

 

 

 

 

 

PRODUCE THIS WEEK

  • Butternut squash
  • Turnips
  • Potatoes
  • Lettuce
  • Spinach

Self Select

  • Garlic
  • Cabbage
  • Baby fennel
  • Spaghetti squash
  • Sweet potatoes

Last Pick-Up will be Thursday, December 6, same time, same place. Everything must go.   We will have more of the same things on the list for this week.

The farm is now winding down the harvest season.  I know that Charles, Ian and Stephanie are looking forward to moving inside and starting to plan for next season.

 

CSA End of Season Survey…

Keep an eye on your inbox.  We will be sending out an end of semester survey for feedback as we plan for next season.  We would appreciate you sharing this with family and friends who participated in the CSA, but are not on the primary email list.  Your recommendations, requests, comments are critical to the ongoing success of the CSA and the farm.

A brief note about our season…

This fall we had approximately 100 CSA subscribers. This includes 15 students, who participated in a pilot for a student CSA.  We also sold produce all fall through Ohio Valley Food Connection, an online farmers market that caters to restaurants, institutions, and individuals in the Ohio valley food shed; and we donated produce to La Soupe and the Oxford Choice Food Pantry.  In addition to your tables, this is where our produce ended up this season….

 

 

 

 

 

 

 

 

The more I read, the more strongly I have come to believe that locally grown fresh produce can play a pivotal role in creating resilient communities and sustainable food systems.  Paul Hawken’s new project, Drawdownprovides compelling data about the impact of eating a plant rich diet.  Here’s what the summary report says:

If 50 percent of the world’s population restricts their diet to a healthy 2,500 calories per day and reduces meat consumption overall, we estimate at least 26.7 gigatons of emissions could be avoided from dietary change alone. If avoided deforestation from land use change is included, an additional 39.3 gigatons of emissions could be avoided, making healthy, plant-rich diets one of the most impactful solutions at a total of 66 gigatons reduced.

 

Fall CSA–Week Twelve

Pick-Up: Thursday November 15, 3:30-6:00  Cook Field Parking Lot

Come cold, or rain, and even mud, we harvest….

Produce this week…

  • Chinese cabbage
  • Carrots
  • Leeks
  • Potatoes
  • Bunching Mix (kale, bok choy, mustard greens, Asian greens)

 

Self-select items

  • Cilantro
  • Arugula
  • Kohlrabi

 

Extra Thanksgiving Pick-Up

Monday, November 19, 3:00-5:00pm on the farm

Please come by the farm to pick up your Thanksgiving harvest–all the ingredients you need to make your Thanksgiving feast.

  • Potatoes
  • Sweet potatoes
  • Garlic
  • Cabbage

Tentative Produce for November 29 Pick Up

  • Lettuce
  • Cabbage
  • Squash
  • Carrots
  • Turnips
  • Baby fennel

 

 

Note we are adding one last additional pick up during the last week of classes on December 6.   Despite the freezing temperatures and winter weather, we have crops under cover that are thriving.  Our fall carrots and lettuce and bok choy are protected and looking great.  Our goal is to keep distributing as long as we have viable produce.

Fall CSA–Week Eleven

Pick-Up: Thursday 3:30-6:00pm, Cook Field Parking Lot

There will be more self select items this week  as our season begins to wind down.

Produce this Week

  • Spaghetti Squash
  • Kolhrabi
  • Swiss Chard
  • Kale

Self Select Items

  • Stir Fry Mix
  • Beets
  • Radish
  • Cutting Celery
  • Cilantro
  • Garlic

Tentative for next week

  • Potatoes
  • Carrots
  • Chinese Cabbage
  • Lettuce

Reminder we will have an extra share for Thanksgiving, Monday November 19 on the farm from 3:00-5:00pm.

  • Sweet potatoes
  • Butternut
  • Potatoes
  • Garlic

Recipe ideas

Last week I made roasted vegetables.  It was easy and the sweetness of the cooked squash and sweet potatoes paired with the radish and turnips was the perfect antidote to the earlier sunset after turning back the clock.

INGREDIENTS

  • 2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
  •  Oil (olive, coconut or grapeseed)
  •  Salt and pepper
  •  Fried eggs and/or plain yogurt
  •  Fresh herbs, torn or chopped

PREPARATION

  1. Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
  2. Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.

Fall CSA–Week Ten

Pick-Up 3:30-6:00pm, Thursday, November 1, Cook Field Parking Lot

Produce this week:

 

 

 

 

  • Sweet potatoes
  • Asian mixed greens
  • Leeks
  • Radish
  • Carrots

Self-select items:

  • Carnival squash
  • Cutting celery
  • Cilantro

This is a good week for Asian inspired dishes—shred the radishes and carrots and stir fry with sliced leeks and greens.

Here is an easy stir fry sauce recipe:

INGREDIENTS

  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, chopped fine
  • 1 teaspoon sesame oil
  • 2 tablespoons rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup chicken broth, vegetable broth or even water
  • 1 tablespoon ariracha
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch

DIRECTIONS

  1. Combine all ingredients in a small bowl and mix well
  2. Stir fry about 4 cups any combination of diced vegetables and/or seafood, chicken or beef
  3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

Tentative for next week

  • Kale
  • Chinese Cabbage
  • Spaghetti Squash
  • Parsley

Fall CSA–Week Nine

Thanks to Professor Mark Scott (ECE) and his students, pictured above, who came back to help install the solar array last week!

Pick-Up:  Thursday, October 25, 3:30-6:00pm

Invite your friends to the pick up to taste our Oxford Local Salsa and Marinara.  

 

 

 

 

 

Educating From the Ground Up.Org

 

Weekly Produce:

  • Fennel
  • Butternut Squash
  • Swish Chard
  • Arugula
  • Garlic

 

 

 

 

Self select items

  • Beets
  • Radish
  • Peppers—sweet and hot
  • Green tomatoes
  • Potatoes

 

 

 

 

Tentative for next week

  • Sweet potatoes
  • Leeks
  • Asian cut greens
  • Carrots

Thoughts on Fennel

Ian provided an off the cuff recipe for fennel with chicken for this week. Ask him for details at pick up, if you have questions.

INGREDIENTS

  • Fennel bulb sliced in half and cut into one inch pieces
  • Orange slices
  • Fryer chicken (whole chicken cut up into pieces)
  • Chicken or vegetable stock
  • Salt and pepper

DIRECTIONS

  1. Heat the oven to 350 degrees
  2. Place the chicken pieces in a stock dish
  3. Add sliced fennel and orange
  4. Cover with stock
  5. Season with salt and pepper
  6. Cook for 30 minutes covered  and an additional 15-20 minutes uncovered
  7. Serve with rice

Fall CSA–Week Eight

Pick-Up 3:30-6:00pm, Thursday, October 18

Getting ready for our first frost this afternoon.  We are also preparing for a big day tomorrow–the installation of our new solar array and battery system to power the farm with renewable energy!

 

 

 

 

 

 

Produce this week:

  • Potatoes
  • Kohlrabi
  • Carlton leafy Asian greens
  • Carrots
  • Parsley
  • Arugula

Self select

  • Radish
  • Green tomatoes
  • Beets
  • Squash
  • A few remaining peppers, eggplant…the last of the summer produce

Tentative for next week

  • Fennel
  • Winter Squash
  • Kale
  • Beets

 

 

 

Looking forward, Sarah Siegel, who interned on the farm this summer and who has spearheaded our Oxford Local Salsa and Marinara, is planning on having a tasting next week at the CSA pick up. Invite your friends to stop by for a taste.

 

 

Further in  the future, we have decided to host a special produce pick up on the farm on the Monday before Thanksgiving (November 26) between 3:00 and 5:00pm.  This will be an extra CSA share for the season. It will be all self select. We are planning for such things as squash, sweet potatoes, carrots, sage and parsley–all the things you will need to make a Thanksgiving feast.

Kohlrabi–the new vegetable of the week:

Just a reminder…kohlrabi is part of the brassica family, kin to broccoli, brussels sprouts, kale, and cauliflower.  Although it looks like a root vegetable, the edible part is actually just a swollen stem.  Like other brassicas, it is low in calories and high in fiber, minerals like calcium and potassium, and it has a significant amount of vitamins A and C.

In terms of prep, you can peel it and slice it like an apple and eat it raw or slice it thinly and add it to a salad.  You can also just as easily peel it, slice it, and add it to a stir fry.

Easy Recipes from none other than Martha Stewart…

Kohlrabi Slaw
  • 1 kohrabi peeled and cut into match sticks
  • 1 apple cut into match sticks
  • Olive oil
  • Fresh lemon juice
  • Salt and pepper

All you need to do is prep and mix together.

Kohlrabi Chips
  • Thinly sliced kohlrabi
  • Olive oil
  • Course salt

Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they’re done to a paper-towel-lined plate. Season with salt.

Fall CSA–Week Seven

Pick-Up 3:30-6:00pm, Thursday, October 11

Lots of new fall produce on the way!

Produce this week:

  • Beets
  • Lettuce
  • Kale or Swish Chard
  • Cutting Celery
  • Delicata Squash

Self select this week:

  • Radish
  • Turnip
  • Green onions
  • Tomatoes & green peppers–the last few of the season

Tentative for next week:

  • Sweet potatoes or regular potatoes
  • Kohlrabi
  • Carrots
  • Carleton Greens (leafy Asian greens)
  • Romaine lettuce

 Explore our new website  documenting the Institute for Food farm.  A printable copy of a self guided tour of local food in and around Oxford can be found at the bottom of the home page.  Also, lots of great details about the Institute for Food and the history of the farm.  Go to http://www.educatingfromthegroundup.org/#/

Also, salsa and marinara sauce are on the way….

 

 

 

 

Notes on Delicata squash…

Delicata squash tastes like butternut, but it is a little smaller and a little sweeter.  The rind is soft and edible, which makes it easier to prep and cook.  All you need to do is scoop the seeds out, slice, and bake. Slice and mix with some olive oil, brown sugar, and maple syrup and roast until tender.  You can add a little cinnamon for a more nuanced taste.

Fall CSA–Week Six

Pick-Up 3:30-6:00pm Thursday, October 4

Hard to believe it is already October….

Produce this week…

 

  • Leeks
  • Lettuce
  • Asian Leafy Greens
  • Carrots

 

 

 

Self Select: Potatoes for sure…

The self select options will be a little thin this week.  We are making our annual batch of salsa and adding a new product–marinara sauce. Ian is taking our remaining tomatoes, onions, and peppers to be delivered to KHI Foods, Inc. this Friday to be cooked up so you can enjoy them over the winter months.  To whet your appetite we will be handing out the remaining jars of salsa on a first come first serve basis at the pick up.

Tentative for next week…

  • Delicata squash
  • Carnival squash
  • Green Onions
  • Beets

I have been waiting for this week when there will be a combination of leeks and potatoes to make potato leek soup, my idea of fall comfort food.

Ian Garten has a totally decadent potato leek soup recipe that calls for heavy cream, creme fraiche,  arugula, and crispy shallots… Here is the link if you want to indulge.  Ina Garten Roasted Potato Leek Soup

Potato Leek Soup Recipe

by Pierre Franey, 60 Minute Gourmet

INGREDIENTS

  • 2 large leeks
  • 1 pound medium potatoes, like yellow gold, Washington or Idaho
  • 4 tablespoons butter
  • 1 cup finely chopped onions
  • 3 cups fresh or canned chicken stock
  • 2 cups water
  • 1 bay leaf
  •  Salt and freshly ground pepper to taste

PREPARATION

  1. Leeks have a great deal of sand between the leaves and must be carefully cleaned. To do this, trim off the root end and cut off and discard the long green stems. Split the leeks lengthwise from the stem end, then turn and split them one more time. Rinse well. Separate the leaves under cold running water, then chop into 1/4-inch pieces.
  2. Peel the potatoes and cut them into 1/4-inch cubes (about 2 cups).
  3. Melt 2 tablespoons of butter in a saucepan; add the onions and the chopped leeks. Cook over medium heat, stirring, until wilted. Do not brown.
  4. Add the potatoes, chicken broth, water, bay leaf, salt and pepper, and simmer for 30 minutes.
  5. Remove from the heat, remove the bay leaf, add the remaining butter and stir. Adjust the seasonings and serve piping hot with croutons.