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Fall CSA Pick Up Three

Fall CSA Pick Up:  Week Three

We look forward to seeing you at the Cook Field Pavilion

Thursday, September 21 from 3:30-5:30pm

This week’s box will include:

Half Share Box:

  • Roma/Cherry/Heirloom tomatoes
  • Green onions
  • Cut lettuce/spinach
  • Head lettuce
  • Beets
  • Bok Choy

Full Share Box:

  • All of the above plus…
  • Green beans
  • Peppers
  • Summer Squash

We are in transition from summer to fall harvest.  You will begin to see more lettuce and salad items, and for the next few weeks you might see  a smaller variety of veggies in the box with larger amounts of each item.  In 3 to 4 weeks, our fall harvest will be in full swing and there will be an abundance of new veggies.

The new item for this week is Bok Choy, also known as Chinese Celery.  You can use this in a stir fry or eat it raw like celery with peanut butter or cream cheese.

Also, you will continue to see unripened heirloom tomatoes.  It might take a week or so for these to fully ripen, but it’s worth the weight in terms of taste.

Recipe for the week: Roasted Beets

  1. Preheat oven to 375 degrees F.
  2. Coat beets lightly with oil.
  3. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
  4. Remove from the oven, let cool for 10 minutes
  5. Drizzle with balsamic vinegar

Fall CSA Pick Up Two

We hope your enjoyed your first week of the Fall CSA.  We are preparing for pick up number two this Thursday September 14 at the Cook Field Pavilion, 3:30-5:30pm.  Please don’t forget to return your boxes from last week so that we can get them back into circulation.

Here is the list of Veggies for the week:

Half Share Box will include:

  • Roma & heirloom tomatoes
  • Braising Mix (Swiss Chard, Spinach, Kale)
  • Onions
  • Swish Chard
  • Carrots

Full Share Box will include:

  • All of the above plus…
  • Head lettuce
  • Beets
  • Peppers
  • Items for selection–cucumbers & summer squash

We will be including some unripe heirloom tomatoes for you to ripen at home.  It will take a week or two for these tomatoes to fully ripen, but the flavor will be excellent if you have the patience. This saves them from cracking  on the vine.  If you can’t wait, try fried green tomatoes!

Recipe for the week: Braised Greens

Stephanie suggests serving over rice with roasted or sautéed chicken breasts.  If you have any cherry tomatoes left over, she suggested quartering and adding as a final garnish.


  • 12 ounces assorted greens, like kale, collard, Swiss chard
  • 1 teaspoon olive oil
  • 1 large clove garlic, chopped
  • 1 cup no-salt-added chicken stock
  • 1 tablespoon white wine (or dry sherry)
  • ¼ teaspoon hot red pepper flakes


  1. Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
  2. Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
  3. Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.

Institute for Food Fall CSA: Welcome

This has been an exciting week on the farm with the arrival of new students and planning for the fall CSA.  We made our goal of 60 subscribers for the fall and are looking forward to seeing both our new and continuing subscribers at the first pick up between 3:30-5:30 at the  Cook Field Pavilion.

Ian and Stephanie will be there to help with pick up and answer any questions you might have.






If you need to contact us for any reason, please call or text Ian Privitera at 513-600-6178.

Here is the list of veggies for the week:

  • Tomatoes (slicers)
  • Tomatoes (cherry)
  • Mixed bell peppers
  • Mixed sweet and hot peppers
  • Summer Squash
  • Carrots
  • Cucumbers
  • Kale
  • Mesclun mixed greens
  • Watermelon (Full Share Only)

Labor Day traditionally marks the end of summer vegetable growth, which means the end is in sight for our tomatoes, green beans, peppers, and summer squash.  Depending on the weather, the summer harvest could go for another 2-3 weeks.  We will keep you posted.

Also, please be patient with us as we make the transition into the fall CSA.  We are dramatically expanding the number of subscribers and also working with a whole new batch of student helpers.  We will do our best to make the pick up go as smoothly as possible.

One of our summer interns, Aisha Fichtner, has provided her last two recipes for the season: Gazpacho and Zucchini Pasta.   Enjoy…


Serves: 4


1 ½ pounds vine-ripened tomatoes, peeled, seeded and chopped

Tomato juice

1 cup cucumber, peeled, seeded and chopped

½ cup chopped red bell pepper

½ cup chopped red onion

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

¼ cup extra-virgin olive oil

1 lime, juiced

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

½ teaspoon toasted, ground cumin

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons shredded fresh basil leaves


Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 ½ cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with shredded basil.


Parmesan Zucchini & Garlic Pasta

Serves: 4


3 tablespoons olive oil

4 zucchinis or 1 very large zucchini, sliced

4 garlic cloves, minced

8 ounces spaghetti

Salt and pepper, to taste

1 cup freshly shredded Parmesan cheese


Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and sauté for about 5-7 minutes, occasionally stirring, until zucchini softens and browns a bit, uncovered. Midway through cooking, season with salt.

*Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.

Cook pasta according to pasta instructions. Drain and rinse with cold water. Add cooked pasta into the skillet with zucchini and garlic, on low heat. Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese. Add salt and pepper, to taste.

CSA Pickup Fourteen

IF CSA Pickup Fourteen for Wednesday August 30

Cook Field 3:30-5:30

This week’s box will include:

  • Tomatoes (Slicers)
  • Tomatoes (Cherry)
  • Hot & Sweet Peppers
  • Summer Squash
  • Watermelon
  • Beets
  • Garlic
  • Chard
  • Parsley
  • Green beans hopefully

Remember to bring your forms and checks to subscribe for the Fall CSA.  Subscriptions are beginning to come in and our maximum number of subscribers is 60 this semester.  Also, invite any friends who might be interested to stop by during pick up time.  We will have extra watermelon.

Recipe:  Watermelon Smoothie

  • 1 1/2 cup fresh watermelon cut in cubes (remove seeds)
  • 1 cup frozen strawberries
  • 1 banana
  • 1 cup ice
  • 1 cup water  (you can substitute unsweetened almond milk for a smoother texture and flavor)
  • 1 lime juiced
  • 1 tbsp chia seeds (optional)

Add all ingredients to a blender and blend until creamy and smooth, add more water to thin or more ice to thicken. Adjust seasonings as needed, adding more lime for tartness, more banana for sweetness, or more watermelon to intensify the watermelon flavor.



CSA Pickup Eleven

IF Farm CSA Pickup 11 for Wednesday August 9th

3:30-5:30 @ Cook Field

This week’s box will include:

  • Tomatoes (slicers)
  • Tomatoes (cherry)
  • Bell Peppers (perfect purple)
  • Fingerling Potatoes
  • Carrots
  • Chard (bright light)
  • Cabbage or Green beans (depending on the quality of harvest)

Recent storms and flooding have been taking their toll on the farm, which is why there are only 6-7 items in the box this week. Our apologies, we are doing our best to stay one step ahead of what the weather might bring.

Reminder—Farm Volunteer Day Saturday, August 12 starting at 10am

We are hosting a farm harvest volunteer day Saturday, August 12 starting at 10am.

Here is the link with directions to the farm (just in case)
Please feel free to bring family members or friends. If you have questions contact Ian Privitera at Thanks in advance for your help.

Recipes for the Week

Roasted Fingerling Potatoes


  • 2 pounds fingerling potatoes, halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 3 teaspoons chopped garlic
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh oregano
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper


Preheat oven to 375°F. Line a rimmed baking sheet with foil and lightly grease with oil. Toss together all the ingredients. Spread in a single layer on the prepared baking sheet. Bake until tender, 25 to 30 minutes.


Grilled Veggie Skewers (6 skewers)




  • 16 cherry tomatoes
  • 1 purple bell pepper, cored and cut into 1-inch squares
  • 1 large red onion, peeled and quartered then cut into bite-sized pieces
  • 1 carrot, cut into 1-inch disks
  • 8 finglerling potatoes, halved


  • 1/4 cup olive oil
  • 2 tablespoons white balsamic vinegar (or white wine vinegar)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper

 6 wooden skewers


After cleaning and cutting the veggies, boil a pot of water. While the water is coming to a bowl, mix all the vinaigrette ingredients together in a bowl until blended. When water is boiling add the halved potatoes and carrots and cook until just tender (approximately 10 minutes). Drain.

Add the cooked potatoes, carrots, and other veggies to the vinaigrette mix well. Cover and refrigerate for 10 minutes or more (up to 8 hours). Soak the wooden skewers in water in preparation for grilling. Heat the grill to medium heat. Thread the veggies onto the skewers. Sprinkle with salt and pepper. Place the skewers on the grill and cook 5-7 minutes per side, or until tender.


IF Summer CSA: First Pick Up

We are looking forward to our first vegetable pick up this Wednesday, May 31, from 3:30pm to 5:30pm in the Cook Field South parking lot near the pavilion from 3:30pm to 5:30pm.

PLEASE BRING A BAG for this first pick up.

If you need to contact us for any reason, please call:

Claire Anderson, our new Farm Operations & Outreach Assistant, at 216-299-9014


Charles Griffin, our Director of Farm Production & Operations, at 513-693-0007

The produce looks (and tastes) fantastic. Here is what you will get this week:

  • Green onions
  • Romaine lettuce
  • Bagged Spinach (2 bags per CSA box)
  • Arugula
  • Spicy lettuce mix (moderate spice mustard greens)
  • Radishes


Lots of greens… If you are a green smoothie fan, I strongly suggest trying a mix of arugula, banana, and strawberries. The arugula gives the sweet fruit a spicy tang. You could also blend in some spinach as well. I mix up a cup of ice and a cup of water with 2-3- handfuls of greens and then one banana, and a cup of frozen strawberries (or fresh–Larry Johnson might have some at the Oxford Farmer’s Market). I also mix in a tablespoon of flax seeds for the Omega-3. (You can find these at Moon Co-op). Adding frozen peaches adds to the sweetness.


The novelty in the box this week is our spicy lettuce mix (Asian greens).   Cut this up and add small amounts in your salad for a picante flavor or lightly braise it and serve with rice.

With lots of spinach on hand you might try this sesame steamed spinach recipe from the Delish Blog.

I am also including some recipes developed by our nutrition intern, Aisha Fichtner, who is working with Dr. Beth Miller from the Department of Kinesiology on an Institute for Food nutrition education project this summer.  (See below) If you have recipe suggestions, please share in the blog comments.

We are looking forward to seeing you tomorrow!



Sautéed Radishes

Serving size: 4-6


4 bunches radishes

2 tablespoons butter, unsalted

Salt & Pepper


Wash and cut radishes into quarters.

Heat butter in pan over medium heat.

Add radishes, salt and pepper to taste.

Sautee until crisp, about 7 minutes.

Serve warm.


Add juice of ½ lime for a fresh summer taste.


Summer Green Salad

Serving size: 4-6


2 cups Spinach

1 cup Romaine

4 green onions

1 can mandarin oranges

Vinaigrette dressing


Tear romaine into bite size pieces.

De-stem spinach. Wash in cold water and towel dry.

Chop green onions.

Drain mandarin oranges well.

Toss all ingredients together.