Category Archives: Summer 2017 CSA

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) http://miamioh.edu/cas/academics/centers/iff/our-farm/directions/index.html
Please feel free to bring family members or friends. If you have questions contact Ian Privitera at mr.privitera@hotmail.com. Thanks in advance for your help.

Recipes for the Week

Roasted Fingerling Potatoes

Ingredients

  • 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

Preparation

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)

 

Ingredients

Veggies

  • 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

 Vinaigrette

  • 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

Preparation

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 CSA Second Pickup

I hope everyone enjoyed all of the produce from their first CSA box of the summer!

This week’s box will include: 

  • Kohlrabi
  • Salad turnips aka butter turnips
  • Red Russian kale
  • Romaine lettuce
  • Green onions
  • Cut lettuce
  • and the option of cilantro

Again, your boxes will be available from 3:30-5:30 pm this Wednesday June 7th in the Cook Field parking lot.  This week we have your official CSA boxes!

 

For those of you who aren’t familiar with kohlrabi, the raw leaves can be added to salads or cooked and eaten similarly to collard greens. The bulb can be cooked or eaten raw; it is tender and tastes like a more mild broccoli stem. A great kid friendly option would be to shred several bulbs, combine them with eggs and bread crumbs, and fry them in butter or cooking oil to form fritters.

Our Red Russian Kale is a gorgeous heirloom variety who’s stems will not cook down so be sure you are only using the leaf portion! The leaves are tender enough to use in salads.  Kale is an excellent source of vitamin C, iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates and dietary fiber. Enjoy knowing you are getting many of you necessary daily vitamins.

If you are looking to learn a bit more about eating locally and what it takes to produce your own food I would highly recommend “Animal, Vegetable, Miracle” by Barbra Kingslover. The book includes some great seasonal recipes, one of which utilizes several of the vegetables included in this weeks box! If you would like to put your Romaine lettuce, cilantro, and green onions to good use these Asian Vegetable Rolls do just that.

http://www.animalvegetablemiracle.com/recipes-spring-asian-vegetable-rolls.htm

Here Are a few recipes to try with this weeks vegetables courtesy of Aisha Fichtner and Dr. Beth Miller.

Roasted Kohlrabi

Serving size: 4

Ingredients

4 kohlrabi bulbs, peeled

1 tablespoon olive oil

1 clove garlic, minced

Salt and pepper to taste

1/3 cup grated parmesan cheese

Directions

Preheat oven to 450⁰F

Cut peeled kohlrabi into ¼ inch thick slices. Cut each of the slices in half.

Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in olive oil mixture to coat.

Spread kohlrabi in a single layer on a baking sheet.

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Cinnamon kale crisps

Serving size: 8

Ingredients

12 large whole kale leaves

3 tablespoons olive oil

½ tablespoon sugar

½ tablespoon cinnamon

Directions

Preheat the oven to 390⁰F.

Rinse and dry the kale leaves before removing most of the stalk, leaving long, thin pieces of kale.

Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt.

Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.

Transfer the kale to a rack to cool, then serve.

Can’t resist adding some of our weekly photos…

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

or

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.

http://www.delish.com/cooking/recipe-ideas/recipes/a12267/sesame-steamed-spinach-recipe-mslo0610/

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

Ingredients

4 bunches radishes

2 tablespoons butter, unsalted

Salt & Pepper

Directions

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.

Optional

Add juice of ½ lime for a fresh summer taste.

 

Summer Green Salad

Serving size: 4-6

Ingredients

2 cups Spinach

1 cup Romaine

4 green onions

1 can mandarin oranges

Vinaigrette dressing

Directions

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.