Category Archives: 2020 CSA

FALL CSA 2020 – WEEK 13

Cook Field Pick-Up, Thursday November 19, 3:30-6pm

Produce this week…

  • Asian greens
  • beets
  • butternut squash
  • carrots
  • kale
  • leeks
  • marinara sause (2 jars)
  • salsa (2 jars)
  • swiss chard

Tuesday, November 24, Institute for Food Farm, 2:00-5:00pm

Institute for Food Farm, November 2020

Farm updates…

The Fall CSA 2020 season of the Institute for Food is coming to an end, and, as you might have noticed by the lower temperatures, winter is officially arrived. The farm is cleaning the field from the last summer and fall vegetables, allowing the soil to rest while preparing new beds for the spring. The high tunnel (see above right photo) has been already prepared for more vegetables that will be ready for early spring, like cabbage, and some greens. Farm staff is also working on the final harvest for Thanksgiving week. You are all invited to come to the Institute for Food Farm for the last pickup on Tuesday, November 24, from 2pm to 5pm. We hope our farm products will inspire you once more to cook some nutritious and healthy dishes for Thanksgiving.

What to do with your produce this week…

Our intern Annie Klein shares an inviting risotto recipe with butternut squash:

butternut squash risotto

Following her lead, here are some more ideas on how to cook butternut squash:

https://www.epicurious.com/recipes/food/views/butternut-squash-sandwich-with-cheddar-cheese-and-pickled-red-onion

butternut squash sandwich

https://www.epicurious.com/recipes/food/views/butternut-squash-steaks-with-brown-buttersage-sauce

butternut squash steaks

If, on the other hand, you have been accumulating vegetables in your fridge, or you would like to have some vegetables available in the next months, you can consider freezing or preserving them. Here are some ideas on how to store leeks and pickle your beets:

https://bellyfull.net/refrigerator-pickled-beets/

pickled beets

We hope you are enjoying the farm vegetables! We value your feedback so if you didn’t submit the CSA survey, please consider doing it! In 2021 we will try to implement your suggestions, starting with more recipes in the blog!

Enjoy!

FALL CSA 2020 – WEEK 12

Cook Field Pick-Up, Thursday November 12, 3:30-6pm

Produce this week…

  • carlton
  • carrots
  • kale mix
  • leeks
  • spaghetti squash
  • turnips
  • head lettuce (double share)
  • bonus squash (double share)

Tentative produce list for November 19…

  • asian greens
  • beets
  • butternut squash
  • carrots
  • leeks
  • swiss chard

Farm updates…

The work at the farm never stops, regardless of the season. All strawberries for next year have been planted, and in the next days farm-staff will also plant garlic. The field has been fertilized and beds have been raised to be ready for 2021 spring and early summer crops. In the following days farm-staff will do the final harvesting. You are welcome to stop by the farm and help with harvesting from Friday November 14 to Friday November 20. Come any time between 10am to 4pm to help for a while and you can take home whatever you can carry!

Tuesday, November 24, 2pm-5pm @ Institute for Food Farm

While next Thursday, November 19, it will be the last official fall CSA pick-up day at Cook Field, there will be one last CSA pick-up during the week of Thanksgiving at the Institute for Food Farm, on Tuesday November 24, from 2pm to 5pm. We hope to see you there for your last pick-up, and also because this could be an opportunity for you to visit the farm and explore the space that has been providing fresh, local and seasonal products during this fall CSA season.

Finally, we are hoping to see you again in 2021, and we would like to have some feedback about your CSA experience with the Institute for Food. It will help farm-staff to evaluate what to focus on next year, and maybe to explore new products or new ideas. We would really appreciate it if you would take 5 minutes or so to fill out the CSA survey that we shared in the email pick-up reminder you received this week.

What to do with your produce this week…

With such a variety of produce for this week, we thought to celebrate several of them by proposing recipes from different vegetables instead of focusing on a single one.

Let’s begin by honoring Annie Klein’s proposal for the week, an easy yet very tasteful creamy leek vegan soup.

https://veganhuggs.com/creamy-vegan-potato-leek-soup/

potato leek soup

This is a simple breakfast or lunch recipe using carlton, also known as komatsuna or Japanese mustard spinach.

The last recipe for this week is a roasted turnip recipe to try as an alternative to potatoes.

https://www.healthyseasonalrecipes.com/roasted-turnips/

roasted turnips

Enjoy!

FALL CSA 2020 – WEEK 11

Cook Field Pick-Up, Thursday November 5, 3:30-6pm

Produce this week…

  • asian greens
  • beets
  • butternut squash
  • carrots
  • kale
  • radish

Tentative produce list for November 12

  • carlton
  • leeks
  • lettuce
  • spaghetti squash

Farm updates…

The night frost this past weekend did not damage any of the greens planted at the farm, and the farm staff is glad to share with CSA subscribers that the sunny and warm days forecasted for the next days will allow them to provide you with fresh and healthy greens without having to store them in advance. These clear days also give the opportunity to plant strawberries and garlic for next year and start cleaning up the farm from summer plants. Next step for the winter months will be also to plant cover crop plants such as clover, wheat and vetch. Cover crop plants are a natural nitrogen fixer, they will help soil fertility and quality and will promote biodiversity, While the semester is coming to an end, farm staff is grateful for the continuing presence of student volunteers in the field. Their work has been proven to be of great support during this fall CSA season.

What to do with your produce this week…

This week you CSA share will include two highly nutritious root vegetables: carrots and beets. While we have focused in the past on the benefits of beets and shared some recipes, under the suggested recipe of our intern Annie Klein, this week we will give more space to carrots. This root vegetable was originally grown in Afghanistan in 900 AD. Its flavor can vary depending on the color, size and where it is grown. Orange carrots, the ones you will receive this week, are earthy, sweet, and good to eat either raw or cooked. Rich in minerals and vitamins, including beta-carotene, a compound that our body transforms into Vitamin A, carrots keep our eyes healthy and are rich of Vitamin B6 and fiber.

Let’s begin with Annie Klein’s suggested recipe:

https://cookieandkate.com/roasted-carrot-soup-recipe/#tasty-recipes-35404

Creamy roasted carrot soup

Below is an easy and tasty roasted carrots recipe with dill

https://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe-1940444

Roasted carrots with dill

This is a great recipe that can be adapted by adding or taking out some of their ingredients

carrot and kale sauté

Finally, let’s end with a dessert based on carrots. Here is a healthy carrot cake we hope you will be inspired to try.

https://www.asweetpeachef.com/healthy-carrot-cake-recipe/

Enjoy!

FALL CSA 2020 – WEEK 10

Cook Field Pick-Up, Thursday October 29, 3:30-6pm

Produce this week…

  • head lettuce
  • lunch box peppers
  • onions
  • salad turnips
  • spaghetti squash
  • spinach

Tentative produce list for November 5…

  • Asian greens
  • beets
  • butternut squash
  • carlton
  • carrots
  • radish

Farm updates…

Farm staff this week focused on more planting in the green house for the last weeks of the CSA, and to experiment with what can grow during winter time. CSA subscribers, expect to receive more lettuce , Chinese cabbage and kohlrabi for Thanksgiving. There has also been extra time to take care of farm tasks that were put on hold during the intense pace of the summer. Charles was finally able to inspect the perimeter fence around the cultivated field and found several holes made by deers. Although CSA produce is always washed several times when prepared for the pickup, with the rain of this and last week greens may still have residues of dirt. Please wash your spinach and lettuce thoroughly before cooking it.

What to do with your produce this week…

Time to celebrate spinach! This amazing superfood is notorious to be Popeye’s number one food eaten to increase his strength. It was because of him that during the first half of the 19th century Americans increased consumption of spinach by one third . Today we all know (and probably children too) it is a myth… yet, spinach is still a superfood and helps to increase health in bone, hair and skin. Spinach is rich in Vitamin K, A and C, and is a great source of iron, magnesium, Vitamin B2, calcium and manganese. At the end, Popeye was pretty wise by eating one of the most detoxing vegetables.

Annie Klein this week suggests a very inviting pasta dish based on spinach:

Spinach can be eaten also as nice side dish, here is a quick, simple Italian recipe to use with your fresh spinach.

https://www.finetastesofmodena.com/buttered-spinach-with-parmigiano-reggiano

spinach with butter and parmigiano

Finally, a nice spinach frittata can be a great and healthy breakfast option or a fine lunch or dinner. Here is a promising recipe:

https://www.onceuponachef.com/recipes/spinach-frittata.html

spinach frittata

Enjoy!

FALL CSA 2020 – WEEK 9

Cook Field Pick-Up, Thursday October 22, 3:30-6pm

Produce this week…

  • beets
  • butternut squash
  • mustard greens
  • garlic
  • radish

Tentative produce list for October 29…

  • carrots
  • head lettuce
  • kale
  • turnips

Farm updates…

October is abounding in all its beautiful fall colors, the rain has finally been visiting the fields, giving the farm staff a rest in the constant use of the irrigation system. With the soil wet, the roots of the recently planted vegetables are deepening and getting stronger . Carrots are growing fast and so are the varieties of greens recently planted.

You will see some pumpkins at the pick-up site on Thursday! If you want your decorations richer, this is the opportunity to bring home the last yellow and white pumpkins, as well as the funny and multi shaped gourds the farm grew this year!

What to do with your produce this week…

This week we’ll focus on beets. Your share will include young, tender beets with very nutritious leaves to include in one of your meals. Beets provide impressive health benefits, including Vitamin C, B9, manganese, potassium, magnesium, phosphorus and iron. In addition, beets help to keep our blood pressure in check, and its fiber helps to improve digestion. Try to use the green leaves if you want, as they are packed with great nutritious properties too. Beets’ leaves contain Vitamin A. One cup of beet leaves can offer 100% or more of the daily required value of Vitamin A (excellent source for eye health)

Annie Klein this week offers a very tempting beets’ hummus recipe

https://minimalistbaker.com/roasted-beet-hummus/#wprm-recipe-container-36271

roasted beet hummus

If you still have in your fridge still some beets from the previous weeks, you could try this pickled beets recipe:

https://www.allrecipes.com/recipe/38109/pickled-beets/

pickled beets

One of the simplest and tastiest ways to cook beets is roasting them. Here is one of our favorite recipes:

https://joyfoodsunshine.com/roasted-beets/

balsamic roasted beets

Finally, beets can be enjoyed also as a dessert!

https://stressbaking.com/chocolate-beet-cake-15/

chocolate beet cake

Enjoy!

FALL CSA 2020 – WEEK 8

Cook-Field Pick-Up, Thursday October 15, 3:30-6pm

Produce this week…

  • cut lettuce
  • kale
  • onions
  • radishes
  • spaghetti squash
  • swill chard

Tentative produce list for October 22…

  • bunched beets
  • butternut squash
  • carrots
  • head lettuce

Farm updates…

This week, students helped planting Chinese cabbage, which you will see it coming in your share toward the end of the CSA season together with turnips, radish, and Asian greens. Volunteers have been busy also preparing a lot of bags filled with the basic produce for your CSA share.

MARK YOUR CALENDAR! Tuesday, November 24, there will be the CSA Thanksgiving distribution at the farm, and it will also be the last day for this season. More instructions will be given in the following weeks.

What to do with your produce this week…

The fall brings a rich variety of produce, including greens. This week your share will include kale and Swiss chard, so it’s time to pay more attention to the benefits of these vegetables and how to use them creatively in our kitchen. KALE is one of the most nutritious foods on the planet… it is loaded with powerful antioxidants, is an excellent source of Vitamin C, and one of the best sources of Vitamin K. This amazing vegetable is above all, rich in calcium and it helps in increasing bone density. Also SWISS CHARD is a nutritional powerhouse, and an incredible source of Vitamin K, A, and C. Why is it called Swiss chard? The leafy green was actually identified by a Swiss botanist, while the name “chard” comes from the Latin “cardus”, meaning thistle. Let’s explore now some recipes.

https://www.thekitchn.com/how-to-cook-kale-261979

easy kale with lemon and garlic

https://www.food.com/recipe/kale-and-ginger-stir-fry-58853

kale and ginger stir fry

Here is a link for 13 creative recipes with Swiss chard, including a very promising green curry brown rice noodles with Swiss chard…

https://www.bonappetit.com/recipes/slideshow/swiss-chard-recipes

green curry and brown rice noodles with Swiss chard

Our intern Annie Klein this week is suggesting roasted radishes:

https://therealfoodrds.com/garlic-roasted-radishes/

garlic roasted radishes

Finally, CSA subscriber Chanelle White shared with us one of her favorite recipes with delicata squash. Feel free to try it if you have any left from last week, or keep it in mind as you will probably receive more delicata squash in the following weeks.

We are looking forward to receiving more recipes from you to share with the CSA subscribers’ community!

Enjoy!

fall csa 2020 – week 7

Cook-Field Pick-Up, Thursday October 8, 3:30-6pm

Produce this week…

  • acorn squash (double share)
  • beets
  • cut lettuce
  • delicata squash
  • gourds
  • kale
  • peppers
  • tomatoes (self-select)

Tentative produce list for October 15…

  • beets (young w/tops)
  • garlic
  • mixed Asian greens
  • radish
  • spaghetti squash

Farm updates…

Although there are still warm and sunny days to enjoy, the farm is fully transitioning to fall and winter. The outdoor growing of vegetables such as carrots and turnips will end around October 31, while there will be more indoor growing for products like spinach, lettuce and radish until Thanksgiving. Farm staff never stops planning for the next season and they are anticipating to grow strawberry and asparagus in 2021. The number of students volunteering in the field has constantly increased in the last couple of weeks, and their help has been a great support to the daily tasks at the farm. Stay tuned for more updates on students’ stories in the following weeks!

What to do with your produce this week…

Annie Klein this week invites us to try a vegetarian stuffed acorn recipe:

quinoa stuffed acorn squash

https://veganhuggs.com/stuffed-acorn-squash/

Here are more suggestions on how to use the squash from this week: delicata squash. Well known for its striped exterior, delicata squash is rich in Vitamins A and C. The delicata squash goes under a variety of names like peanut squash, sweet potato squash, bohemian squash or sweet dumpling squash. Delicata are smaller than other winter squashes, so they are a perfect dinner for two.

delicata squash, pomegranate and arugula salad

https://cookieandkate.com/roasted-delicata-squash-pomegranate-arugula-salad/

As always, if you have any particular recipes you love and would like to share, we’d be happy to post it for you in the future blogs!

Enjoy!

FALL CSA 2020 – WEEK 6

Cook Field Pick-Up, Thursday October 1st, 3:30pm-6pm

Produce this week…

  • carlton
  • cherry tomatoes
  • cut salad
  • onions
  • peppers (sweet and hot)
  • pumpkins
  • spaghetti squash
  • tomatoes (self-select)

Tentative produce list for October 8…

  • beets
  • kale
  • gourds
  • peppers
  • potatoes
  • swiss chard

Farm updates…

Be ready for squash! Fall has arrived, and October is a synonym for squash, in all its shapes, colors, flavors and variety! This is the time when children have fun picking their own pumpkin and gourds. The farm has plenty of both and we invite you to come and choose your own.

Friday, October 2nd, from 10am to 5pm, the farm welcomes you to come and pick-up your gourds and pumpkin.

Pumpkins: $2 for small, $5 for medium, and $10 for big size.

Gourds: $1.50 each or 3 for $4.

Last weekend, September 26 and 27, three groups of freshmen totaling 35 students came to visit the farm and volunteered. They had a great time! Students were excited and enthusiastic to spend some time outdoors while learning about the farm, the food we grow, the ecology of the farm, and simply connecting with each other. Several of them contacted the farm a few days later and signed up for our volunteering program. Here are some moments from this beautiful and fun weekend.

Saturday, September 26, incoming students guided by Eco-Reps volunteers

Sunday, September 27, incoming students guided by Eco-Reps volunteers

What to do with your produce this week…

This week our intern Annie Klein is sharing a crispy snack from onions.

https://frommybowl.com/healthy-vegan-onion-rings/
https://frommybowl.com/healthy-vegan-onion-rings/

Last week we focused on spaghetti squash, and then CSA subscribers did not receive any… for that we apologize. You will see spaghetti squash in your share this week, so feel free to explore some of the recipes we posted in last week’s blog. There will be more varieties of squash until the end of the season to provide you with Vitamins A, C and the healthy fiber you need for this coming season.

Let’s celebrate pumpkin this week with some salty and sweet recipes:

https://yupitsvegan.com/one-pot-pumpkin-curry/

Pumpkin curry with chickpeas

https://cookieandkate.com/creamy-vegan-pumpkin-soup/

Pumpkin soup

Enjoy!

FALL CSA 2020 – WEEK 5

Cook Field Pick-Up, Thursday September 24, 3:30pm-6pm

Produce this week…

  • beets
  • curly kale
  • peppers (sweet and hot)
  • salad greens (variety of Asian greens)
  • spaghetti squash
  • tomatoes
  • watermelons (or cantaloupe)

Tentative produce list for October 1st…

  • butternut squash
  • cherry tomatoes
  • lacinato kale
  • salad greens
  • onions

Farm updates…

As the season is officially shifted from summer to fall, so are your CSA products following this cycle. You will see in your share the last tomatoes, and the red color of cherry tomatoes, peppers and watermelon will gradually be replaced by the yellow and orange colors of the fall in products like spaghetti or butternut squash. You may have noticed in the list of this week’s produce watermelon (or cantaloupe). This means that you will receive one or the other, but not both. We are also harvesting the last flowers of the season and will bring some bouquets at the pick-up. Bouquets are for $10 each and there might be more available next week. Since the number of bouquets are limited, if you want your own bouquet for next week consider sending us an email to reserve it.

Some of you pre-ordered sauerkraut and have started wondering when it will be ready. We are happy to announce that the farm’s cabbage has been processed and it will take around 5 weeks for the cabbage to ferment and be packaged. You will receive your jar(s) by the end of October. This is the first time we are doing sauerkraut so we decided to do a limited batch, and limited recipes. Half of our batch will be plain sauerkraut, the other half will be dill sauerkraut, and sauerkraut with onions and peppers. There will be still some sauerkraut available for sale in case you did not submit a pre-order and are interested in purchasing a jar in November.

What to do with your produce this week…

Our intern student Annie Klein and her student organization “People, Animals and Welfare” this week chose to share a watermelon sorbet recipe. A refreshing dessert to honor one of the most favorite summer fruits.

watermelon sorbet

https://www.food.com/recipe/watermelon-sorbet-64721

The Asian greens this week should be tender enough to eat them in a salad. One of the main Asian greens you’ll see is called Mizuna. The following link gives you some information about the benefits of this vegetables, and includes also some yummy recipes:

Finally, it’s time to pay attention to winter squash. Let’s begin with spaghetti squash, an amazing gluten free alternative to real spaghetti. Here are basic instructions on how to cook spaghetti squash and a fun recipe idea on how to cook spaghetti squash Italian-style…

Spaghetti squash Italian-style…

https://healthyfitnessmeals.com/italian-spaghetti-squash-boats/

Enjoy!

FALL CSA 2020 – WEEK 4

Cook Field Pick-Up, Thursday September 17, 3:30pm-6pm

Produce this week…

  • basil
  • cucumber
  • green beans
  • mixed greens, bunched
  • summer squash
  • peppers (sweet and hot)
  • tomatoes

Tentative produce list for September 24…

  • garlic
  • mixed greens
  • parsley
  • peppers (hot and sweet)
  • spaghetti squash
  • tomatoes

Farm updates…

As you may have noticed by this week’s main blog picture, we are always glad to have students at the farm, especially when they help our team harvesting for the CSA. The students in the photo are in professor Jacqueline Daugherty’s class WST 341: “Synthesis and Action: DOING The Commons: Care and Sustainability”. As you can see they are all having fun, following good practices and using masks, while spending healthy time outdoors. The farm, and all the surrounding agricultural area, has been dealing with a very dry season. It’s been an unusual summer with very little rain. Luckily, farm’s solar panels are proving to be particularly useful in this period and farm staff can use the energy stored to provide the water from the pump to irrigate and keep vegetables happily growing as expected.

What to do with your produce this week…

Our intern Annie Klein is offering this week a recipe on veggie snacks with kale. Check out below how to make kale chips:

You may all have already tried several recipes based on zucchini. One of the past Summer CSA blogs focused on the history and health benefits of zucchini, so we won’t go over this aspect again (please check blog CSA Summer 2020-Week 10 if you want to read more about zucchini). Nevertheless you can never share enough recipes based on this extraordinary vegetable. Or we should say fruit, because technically zucchini is a fruit. Here is a promising recipe of baked stuffed zucchini. Let us know if you tried it or if you made any successful modifications!

Lastly, this very unique and traditional recipe comes from Italy, and more precisely from the northern region of Piedmont. Since, as we mentioned previously, green zucchini originated from Italy, sharing with you an Italian recipe seemed to be the appropriate thing to do.

Zucchine al carpione

https://www.italymagazine.com/recipe/zucchine-carpione

If you have recipes from our CSA produce you would like to share with other subscribers in the following weeks, feel free to email them to us. We’ll be happy to share them in the weekly blog!

Enjoy!