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FALL 2017 CSA FINAL WEEK

Hello everyone! Welcome to the last week of the CSA for Fall of 2017! This week please bring back your boxes so that we can clean, prep, and store them for usage in 2018. Other than that, bring a reusable bag to the pickup on Thursday at Cook Field from 3:30-5:30 pm to grab your final stock of vegetables and say your farewells until next year! Oh and salsa jars will be sold at pickup as well for $6 a jar! Great for stocking stuffers 🙂

Also please join us if you can on Wednesday, December 6th for this symposium on sustainable farming and the learning associated with it!

For this week:

cut lettuce 

arugula

leeks

butternut squash

beets

rutabaga

cabbage

kale

onions

radish 

turnip

And as always, here are some delicious recipes that you can concoct for your eating pleasure.

https://www.pinterest.com/instituteforfood/csa-week-13/

Breakfast

Beet Pancakes 

This one is blowing my mind. I would love to see how these turned out and I know there are some true beet lovers out there so if you have a bit of time on your hands, run wild with me and let’s try this recipe!

http://www.delscookingtwist.com/2016/10/08/vegan-pink-beet-pancakes-for-pink-october/

Lunch

Spicy Shrimp and Kale atop Mashed Rutabaga

This one will take a bit of prep time for a lunch meal, but I think that it will be well worth it. I know that a lot of people have plenty of kale hidden somewhere so save it before it goes bad by sauteeing it with some shrimp and putting it on top of some rutabagas. I am very excited for this recipe!

http://acalculatedwhisk.com/spicy-shrimp-and-kale-with-creamy/

Dinner

Butternut and Sage Linguine

This is my dinner tonight!!! I am so pumped for this recipe because I think that it will taste amazing! This recipe is vegan, but I’m a cheese lover so I might toss some mild cheddar into the sauce and call it creamy 🙂

https://cookieandkate.com/2014/creamy-vegan-butternut-squash-linguine-with-fried-sage/?utm_medium=viraltag-content-network&utm_source=viraltag-post&utm_campaign=Viraltag

Well for the last month of 2017 I wish you all the best with the upcoming holidays, and in the midst of the hectic shopping, cooking, and gift giving, make sure that you take a moment to remember the holidays are for family and friends and that we often get swept up in the rush. Take a moment to have beet pancakes and a cup of hot cocoa with the kids after sledding and building a snowman. Make some memories this Christmas! Happy Holidays!

Happy and Healthy Eating,

Kristine

CSA Week 12

It is the second to last week that we will get to see each of you until the next CSA! But the weather is beautiful outside, the birds think it is Spring, and we can take joy in that before the snow/rain begins to fall 🙂 We can’t wait to see all of you on Thursday from 3:30 pm – 5:30 pm at the pickup location at Cook Field. Next week, December 7th, we will be having a pickup as well of any crops that we have left in storage or in the ground. Please bring your boxes back that day so that we can get all of them into storage! See you all Thursday!

In this week’s cropbox…

  • Potatoes
  • Leeks
  • Cabbage
  • Carrots
  • Radishes
  • Turnips
  • Squash
  • Kale
  • Onions
  • Lettuce
  • Spinach

The full shares will have larger portions of these foods as well as the opportunity to pick any other available crops up at pickup.

Also, we will be selling our Institute for Food salsa at the CSA pick up:  $6.00 per jar/$50.00 per case of 12 jars.  It’s made from farm tomatoes, peppers and onions with a recipe from our own CSA member Lora McCargish–great stocking stuffer.  All proceeds go to support the Institute for Food Farm.

 

 

https://www.pinterest.com/instituteforfood/csa-week-12/

Breakfast

Pineapple, Banana, and Kale Smoothie

If you don’t know what to do with all of the kale that we are giving you, put it into a smoothie! This recipe, in the link below, calls for peanut butter, but for some people that may be overwhelming compared to the pineapple and could turn out kinda weird. I would skip the peanut butter, but for you daredevils out there give it a try and let me know what you think!

https://www.wellplated.com/kale-pineapple-smoothie/

Mashed Potato Pancakes

To fill up your tummy at the breakfast table, however, have some of these hearty mashed potato pancakes. You can make these pancakes without mashed potatoes as well, but this way you can get rid of any leftover Thanksgiving taters and use any extra that you need that you find in your CSA box this week 🙂 If you have ever gone to Patterson’s they have potato pancakes there, so bring Patterson’s into your home this Sunday morning so that you don’t have to wait in that beautiful line that we all love!

https://theseamanmom.com/mashed-potato-pancakes-recipe/

Lunch

Winter Shredded Cabbage Salad

I love shredded cabbage summer salads so why not try a winter one?!? I have never heard of baking a salad, but with most of the recipes I pick, I am encouraging you all to test the known-limits of the cookery world 🙂

https://eatwithinyourmeans.com/roasted-winter-slaw/

Potato, Leek, and Bacon Chowder

On the side of warm things for lunch, give this potato and soup chowder a shot! It has bacon so it can’t not be amazing. Because bacon is amazing. Unless you are a vegetarian, or you just don’t like bacon. Then it is neutral hahaha

https://www.creative-culinary.com/bacon-potato-leek-soup-roasted-garlic/

Dinner

Leek and Spinach Chicken with Pan Roasted Roots and Veggies

I love pan sheet roasted vegetables and with this recipe, you can make a really easy recipe that will last your family the entire week! And it is a lovely addition of color to the table. This recipe calls for a sweet potato, but if you do not want to go out and have another thing on your list to buy, then substitute it with your squash. Anything other than spaghetti squash will work really well! Also if you want to throw the potatoes and radishes onto the pan, do that! They will compliment the array of roots and veggies really well. And finally, if you have any beets hiding somewhere throw those on the sheet too. Roasted beets with balsamic are AMAZING!

Orange Ginger Turmeric Roasted Root Vegetables

I had to google what a leek was hahaha and I was shocked to see how big those suckers are! I thought they were like green onions until I saw them in person! They blew my mind. Anywho… leeks, spinach, chicken, all in a wine sauce. ‘Nuff said. Cook it. Eat it. Love it.

https://www.nerdswithknives.com/chicken-leeks-spinach-creamy-wine-sauce/

Fun Thanksgiving Leftover Idea

Wrapped Shredded Turkey with a Side of Cranberry and Dijon Puree

This recipe does not call for anything in your CSA box, but I know that we always have bowls of leftover cranberry sauce since my dad is the only one who eats them, but with this recipe, even I would eat cranberries! Use this recipe as an appetizer when you have friends and family over this weekend since the weather will be so beautiful.

https://reciperunner.com/turkey-cranberry-brie-egg-rolls-recipe/

That’s all that I have for you all this week! Take advantage of the beautiful weather this week! Go on a run, do some yard work, play with the kids in a leaf pile, build a fort to watch a late night movie, or make a picnic and take it to Hueston Woods! Whatever it is, do it with the ones you love 🙂

Happy and Healthy Eating,

Kristine

CSA Week 11

T-minus 1 week to Turkey Day! Since we will not be seeing all of your lovely faces next week due to Thanksgiving, we put in extra yummies for this week’s CSA. Enjoy the holiday, give your family a lot of hugs, and eat tons of food! See you all at pickup, Thursday, Nov. 16th, from 3:30-5:30 at Cook Field!

This week’s shares include:

  • Spinach
  • Carrots
  • Beets
  • Green Onions
  • Arugula
  • Garlic
  • Winter Squash
  • Kale
  • Rutabaga
  • Lettuce

Full shares will have larger portions and will also be able to take any additional goodies at the pickup sight

For any of the below recipes, the list can be found here or follow the links underneath each description for that particular recipehttps://www.pinterest.com/instituteforfood/csa-week-11/

 

Breakfast

Sausage and Kale Spaghetti Squash Frittata

The only suggestion that I have for this recipe is to let the spaghetti squash dry before you make the recipe. The squash has a lot of stored up juices and that can dilute the recipe or make the fritatta lose its shape. Try taking a paper towel and patting the squash dry. Also fun fact, to make the spaghetti squash you can microwave the squash face down resting on the ridge of a bowl with water in it. Let it microwave for 12 minutes and then the spaghetti will strand into the noodles you are hoping for 🙂

https://www.fitmittenkitchen.com/sausage-kale-spaghetti-squash-frittata-whole30/

Pineapple Kale Smoothie

If you want to be really fancy, put the smoothie in a bowl and take some cut bananas, kiwi, and pomegranate seeds on top with a couple walnuts and chia seeds! Smoothie bowls are my new favorite foods.

http://bellastwist.com/5-weight-loss-smoothies/

Lunch

Autumn Arugula Salad

I just had this today for lunch! I skipped out on the avocado because I was too lazy to cut on up haha but you can use all of the greens that you are getting this week in your box for this salad. It is really pretty looking and either your coworkers or the kids at the lunch table will be so jealous!

https://www.howsweeteats.com/2013/10/autumn-arugula-salad/

Dinner

Stuffed Acorn Squash with Maple Roasted Beets and Carrots and Mashed Rutabaga 

                   

This was my extravagant dinner last week and I am still enjoying every morsel of the leftovers! FYI rutabaga take FOREVER to boil so if you want to even make these for Thanksgiving dinner, make sure you give at least an hour for them to soften. And hold off on putting the potatoes in to boil with them otherwise they will just disintegrate. If you run out of acorn squash, any winter squash will work. I used acorn, butternut, and delicato.

https://cherishedbliss.com/

https://www.tasteofhome.com/recipes/garlic-mashed-rutabagas—potatoes?Login=JoinLogIn

Maple Roasted Beets and Carrots

Snack/Dessert

Brown Sugar Delicato Squash

If you tried the turnip puff and it was successful for you as a dessert I need to talk to you and get pointers because that recipe bewildered me haha but these two recipes should be much more straightforward as desserts. These delicato squash rings are perfect to throw in a ziploc bag and eat in the middle of the day when you are craving something sweet and the vending machine is too daunting to approach. Once again, use any winter squash that you can find. Any will work with this recipe!

https://www.thespruce.com/maple-glazed-delicata-squash-rings-3062194

Oatmeal Butternut Squash Cookies

I am so pumped for these! They look delicious! Let me know what you think of them if you get hte chance to try cooking them!

https://ourlifetastesgood.blogspot.com/2014/09/oatmeal-butternut-squash-cookies.html?m=1#_a5y_p=2499624

That’s all that we have for you all this week but happy start of the holiday season. Now go stuff your faces with food and play lots of backyard football. be with family, build a fire, enjoy the day, and be happy!

Happy and Healthy Eating,

Kristine

CSA Week 10!

Happy week 10 of the CSA! I am getting really excited for Turkey Day which seems right around the corner so I was a little inspired in some of the recipes for this week *cough cough* check out the dessert this week. We hope to see you all Thursday from 3:30-5:30 at Cook Field for the pickup and dropping off of last week’s boxes. Now grab a cup of hot chocolate as you read this wonderful blog about creative and cool things to do with vegetables!

Half Share and Full Share Crops (Full shares have larger portions and also free-for-all at the pickup site)

  • Broccoli
  • Turnips
  • Radishes
  • Swiss Chard
  • Kale
  • Lettuce

Onto the recipes! For any that may peak your interest, follow this link!

https://www.pinterest.com/instituteforfood/csa-week-10/

Breakfast 

Broccoli, Sausage, and Egg Radish Hash or Broccoli Cheddar Breakfast Quesadilla

I feel like I truly broke the status quo of what foods should be eaten when this week. Who the heck eats broccoli for breakfast?!? I do is the answer. As of a couple of days ago when I was told that we were harvesting broccoli and I could not think of any lunch or dinner ideas that made me happy. Too bad I could not find a dessert haha that would’ve been weird. But whether it is a late start to the morning and you decide to go all out for brunch or you are rushing to catch the bus, these two recipes have your back. The ingredients for the hash can be reused in the quesadilla so prep a little extra to freeze and use in a quesadilla. Also these recipes call for potatoes, but I encourage you to use radishes! Lower carbs 🙂

Lunch 

Salmon Street Tacos topped with Radishes and Avocado Crema; side of Salata od Rotkvica (radish salad)

or the classic Broccoli Cheddar Soup (But add Radishes)

                     

I LOVE STREET TACOS! Ever since going to the PNW (Pacific Northwest) I can not get enough of artisan street tacos. The fish there is unbelievable, it is on the level of freshness that the vegetables you all receive from our farms are on. That fresh. Its great. Buy a plane ticket. Go to Seattle. Just for some fish. Anywho, this street taco is actually incredibly easy to make and delicious! The crema you can use greek yogurt too if you want to avoid calories. And if you have read any of the previous blog posts you have probably seen that I have a preference for anything Balkan so when I stumbled upon the radish salad recipe I had to throw it up here. And its a little language lesson!

Dinner

Mason Jar Cornbread Bean Burger with Kale

Broccoli for breakfast, Croatian for lunch, and mason jar burgers for dinner? Maybe I’m just sleep deprived, but I find this layout to be hilarious hahaha I hope you can bask in the same chuckles I am currently displaying as I write this. But this mason jar recipe looks awesome! And some sautéed kale underneath a yummy bean burger… and with cornbread buns?!? How could a Friday night get any better. Toss in some turnip fries too on the side! Here is a link 🙂 http://allrecipes.com/recipe/163062/crispy-turnip-fries/

Dessert

Turnip Puff

I told you that I was traversing new territory this week, and maybe some of you have seen this before, but I would never in my existence thought to make a dessert puff out of turnips!!! The creativity in the world nowadays continues to astound me. I am hoping to make this in the near future, but if you get to it first, let me know if you truly can make a root into a dessert. That would be so cool!

Alas we come to the end of our journey together this week, but until next time!

Happy and Healthy Eating,
Kristine

CSA Week 9 Pickup!

Hello CSA members! Gosh, I hope that you are all enjoying this weather as much as we are! Ian, Stephanie, and Charles really appreciate the nice cool breeze on the farm 🙂

Anywho, here is the list of crops for this week! Half share and full share have the same items. Full shares will include larger portions and the opportunity to pick up extras at the collection site.

We hope to see you all Thursday from 3:30-5:30 pm at Cook Field!

  • Potatoes
  • Carrots
  • Bunch of Lettuce
  • Bok Choy
  • Kale
  • Braising Mix
  • Thyme

For any of the following recipes here is the link where they can be found!

https://www.pinterest.com/instituteforfood/csa-week-9/

Breakfast

Kale and Mushroom Egg Bowls

These muffin puffs are perfect to make one night where you have a little bit of extra time and then you can just pop them into your refrigerator and you will have an easy, quick, and delicious breakfast when you are in a rush through your morning routine. What else is also nice is that you can toss in any extra produce that you may have from previous CSA weeks! Peppers, onions, tomatoes; they would all taste very well in this recipe. Vary the meats too if you do not have sausage, I like to fry some hard salami and then chop that up and toss it in. Your options are limitless!

Lunch

Kalamata Tuna Salad or Pear Balsamic Salad

                  

With the hype of salad wraps I wondered if somehow there could be a bok choi wrap… turns out that there is and it is amazing! Throw some tuna salad, chicken salad, or even macaroni salad into a leaf of bok choi and feel healthy and happy while munching. For a more classic lunch look at the salad and give it a try!

Dinner

Braised Thyme Chicken with Potatoes and Carrots. Creamed Braising Greens

                      

What a hearty meal for the cold nights we have been having. The creamy braised greens remind me of a green bean casserole on Thanksgiving day. And who doesn’t love the perfect trio: chicken, potatoes, and carrots. Top it off with some fresh thyme that will also be in your CSA box!

Also, if you are like me and always find yourself with extra herbs, whether that be the thyme, parsley, or any other spice that CSA has put into your boxes, there is a solution to just throwing out the extra! Try drying out the fresh herbs and keeping them for future recipes. Below is a quick and easy instruction set for learning how to do this.

https://www.gardeningknowhow.com/edible/herbs/thyme/harvesting-thyme.htm

I hope you all had a wonderful Halloween and spoiled some of this week’s dinners with the fruits of labor in trick-or-treating! Have a great weekend everyone and happy November!

Happy and Healthy Eating,

Kristine

CSA Week 8 Pickup!

Hello one and all, welcome to week 8 of CSA handout with all this glorious rain and possible snow. Who thought autumn could so rapidly switch to winter? Typical Ohio weather I suppose! Come visit us Thursday, October 26th from 3:30-5:30 pm at Cook field for pickup. Then rush home and make a cup of warm apple cider sitting next to a fire.

https://www.pinterest.com/instituteforfood/csa-week-8/

For this week, we have some delicious veggies for each of you!

Full and Half Share (differs in amount distributed)

  • Radishes
  • Turnips
  • Beets
  • Chinese Cabbage
  • Kale
  • Onions
  • Parsley

Breakfast

Kale and Banana Muffins

This recipe reminds me of Dr. Suess’ Green Eggs and Ham children’s book. But who wouldn’t want to eat green muffins?!? The banana is such a strong taste and remains throughout the cooking process that it can very nicely compliment the taste of kale.

Egg and Kale Bowl with Red Salsa and Feta toppings

Another alternative with this recipe is that you can use marina sauce if you do not have salsa. But go crazy with your cook on the egg. Try a poached egg if you are feeling really risky! But an over easy or simply scrambled would be lovely as well 🙂

Lunch 

Stuffed Chinese Cabbage Rolls

My Croatian grandmother makes these for us in bulk whenever she is feeling particularly loving and although we call them sarma they are one of my favorite foods in the entire world. Especially with this chilly week we have had stuffed cabbage comes steaming out of the pot and is hearty with a side of fresh bread to top it off.

Beet Pesto Pizza with Kale and Goat Cheese

If you are dubious about the cabbage rolls, I would be haha they are kind of funky looking, how can you go wrong with pizza? With the beets the size that they have been, this entire pizza could be filled with just one beet! I also love the different colors that go into this dish. The bright magenta, the dark green, and the crisp white on top the neutral blonde of the pizza crust; worthy of a Picasso painting!

Dinner

Beet Burger with Sweet Potato Fries & Avocado with Sides of Radish, Cucumber, and Apple Slaw & Turnip Mash

Sweet potato fries on top of a veggie burger?!? Nuff’ said. I know that this is a bit of a summer sounding recipe, but maybe just turn the heat up, put on a tank top, and pretend for a short time that we still had 90 degree weather.

Snack

Turnip Chips

I made veggie chips with the beets the other days and the key to getting the salty taste to stick is letting the chips sit in the oil and salt for about 15 minutes so that the veggies can naturally absorb the juices and store them inside.

For those CSA members who were talking about pickled eggs with beet juice, here is the link to the recipe!

http://theediblejourney.blogspot.com/2010/06/pickled-purple-eggs.html

Well that is all that I have for this week, I hope that you all have enjoyed the recipes for this week. Tell me how any of the past recipes have turned out if you have given any a shot! Also let me know if there are any favorite recipes that you know of! I love to talk about food!

Happy healthy eating!

Kristine

 

CSA Week 7!

 (Ian washing carrots) We cannot wait to see you all at the pavilion on Cook field for pickup (10/19) from 3:30-5:30 pm

This week in the world of CSA food we have

  • Kohlrabi
  • Carrots
  • Swiss Chard
  • Radishes
  • Spaghetti Squash
  • Spinach
  • Cut Greens

https://www.pinterest.com/instituteforfood/csa-week-7/

The full shares will include all of these items but in larger bundles and will also have the option to take additional items at pickup home with them.

The weather is chilly, the mornings have sharp air, the evenings have smooth breezes, the windows are down but the hoodies are on, something is telling me it is time for the trees to start changing and fall to officially be here! As sweater weather approaches I hope that you find yourself bundling up with family and friends to enjoy these delicious recipes with your CSA items this week! I hope that you enjoy the inspiration and have a glorious weekend!

Breakfast

Spaghetti Squash Egg Cups

For this recipe I would suggest also throwing in some chopped peppers, spinach, and onions. If you sautee them in a skillet with olive oil and sea salt and then put a layer of the mixture in each of the cups before putting the egg in, you basically have yourself a breakfast parfait, but with eggs and veggies 🙂

Lunch 

Phyllo Pot Pie

This is a recipe inspired by one of my favorite foods of all time. It is called pita, and it is a Bosnian favorite. My grandmother makes it with spinach all of the time and her own homemade phyllo dough, but I do not have that loving grandmotherly touch to excel in all cooking areas so I use pre-made dough sheets from the grocery store. I suggest trying this recipe with the swiss chard but if you want to toss in some of the spinach as well that would be lovely!

Dinner

Kohlrabi Schnitzel with Parmesan Herb Carrot Fries and Autumnal Pecan Granny Smith Crunch Salad

                                                                                                          

Before I started working on the farm I had never heard of kohlrabi. They are so cool looking! If you are as curious as I am about this funky veggie check out the fun fact after the recipes! Anywho, you can make schnitzel out of it! Another plus of this recipe is that all of the recipe items are commonly found in people’s pantries. I only am making this assumption because as a broke colelge kid I happen to have all of these ingredients and for that reason I consider myself lucky and so excited to make kohlrabi schnitzel! And then my mind was blown even further by making fries out of carrots and a salad with pasta in it! WHAT?!? This would be a funky fun Friday meal. Veggies are cool. That is all.

OR

Spaghetti Squash Pad Thai

I made this a couple of weeks ago, and as I have all of the ingredients for the schnitzel, I had none of the ingredients for the pad thai sauce. But Kroger came in clutch and has pre-made sauce. I do suggest going light with the sauce however because spaghetti squash itself is a little sweeter and the pad thai sauce is also sweet and tangy. Therefore start with a little less than what you would think you need and increase as your taste buds tell you.

Snack

Zucchini Kohlrabi Carrot Fritters

Grab a couple of these fun little guys and put them in your kids lunch box or in your big kid lunch box to have something to look forward to in the middle of the week. You can also make them into Mickey Mouse shapes for the kids, or yourself, because Mickey Mouse is cool and adults should deserve his happiness too 🙂

As promised: fun facts about kohlrabi!

Kohlrabi comes from a german word that means “cabbage turnip”, in the book, “The 150 Healthiest Foods on Earth” kohlrabi is described as a cross between an octopus and a space capsule. That one made me chuckle. Kohlrabi is in the same family as kale which is brassica and it happens to be very high in antioxidants! If you are curious as to how to cook kohlrabi, here is a little transcript from the New York Times:

“If you can get kohlrabi with the greens attached, cook them as you would turnip greens or kale. The greens are never quite as copious as the greens on a bunch of turnips, but they make a nice addition to most kohlrabi dishes. It’s important when you cook with kohlrabi to peel it thoroughly. Beneath the thick, hard skin is another fibrous layer, which should also be peeled away. The fibers will not soften when cooked, and they can get stuck in your throat. So peel once, then peel again until you reach the light layer of crisp flesh.”

https://well.blogs.nytimes.com/2012/03/09/discovering-kohlrabi-its-a-vegetable/

Well thats all that I have this time friends, enjoy the sun, the weather, and the happiness of family and friends this weekend! Enjoy your Friday and eat good food!

Happy Healthy Eating,

Kristine

CSA Pickup Week 6!

Come say hello to us and grab your crops this Thursday, October 12th, from 3:30 – 5:30 pm!

Items for this week!

  • Green Beans
  • Turnips
  • Bok choi
  • Radishes
  • Kale
  • Greens mix
  • Garlic

Fall is slowly creeping over the horizon and with it means big fluffy sweaters, busting out the jackets and hoodies from the closet, grabbing a warm blanket and eating the harvest! This week I tried to pick some fall inspired foods and delicious dishes that would fuel you and the family up for the weeks of leaf raking, pumpkin carving, trick or treating, and apple harvesting ahead. I hope you all enjoy and happy autumn!

https://www.pinterest.com/instituteforfood/csa-week-6/

Breakfast

Radish, Sausage, and Fried Egg Bowl

So this recipe reminds me of one of my favorite foods to eat at home in this little hole in the wall called Jimmy’s. We would go there and order THE BOMB after running marathons and cross country races because this meal is the perfect antidote for sore muscles, starving souls, and voracious appetites. You can also eat it if you are only moderately hungry and keep leftovers haha but I tend to be on the starved side : ) Anyways the radishes with their bitter taste compliment the sausage (especially if it is maple sausage). The radishes act as potatoes in this recipe, but you can also add in potatoes to make it twice as hearty.

Lunch

Granny Smith, Pecan, Honey Mustard Vinaigrette Salad

As I have mentioned in previous blog posts I am a meat lover so it is to no surprise that I add chicken into even the healthiest foods such as salads, alas here we are… a delicious salad to support your productivity in the day ahead! I made this vinaigrette the other day and the only suggestion that I have is to be start off small with the mustard and add moderately from there.

Kale, Turnip, and Turkey Sausage Soup

If you want to, you can use up any leftover ground sausage that you have from the breakfast meal too to save a couple of dollars at Kroger. But this soup was lovely to carry around in my thermos on the rainy cold days we have had the past week. It definitely beat out eating a PB&J packed in my lunchbox : )

Dinner

Apple, Bacon, and Brie Burger with Sides of Almond Green Beans and Baked Spicy Oregano Turnip Fries

                                                 

If anyone decides to make this entire dinner you should invite all of the farm workers to come be taste testers because this meal makes my mouth water! Fruit with brie cheese is a beautiful pair because the brie adopts the taste of whatever it is with. In this case, the tart apples will be amplified by their natural sweetness being kicked into high speed by the brie cheese. Almond green beans are one of my favorites because you can just snack on them after dinner and still feel fancy. I have not had a chance to make the turnip fries but I can only imagine they two will be delicious.

Snacks

Autumnal Fruit Salad

Take your favorite maple syrup flavor and make the dressing for this wonderful fruit salad that can compliment any of the above recipes or even just be a small snack that you hid in the fridge from everyone else so they can’t see what awesome food you are eating : ) Sharing is caring! Give someone else your fruit salad and enjoy the bliss of happy tummies together. I included this recipe to use up some of the ingredients, granny smiths, from the above recipes but you will have to get the rest of the ingredients from Kroger, the farmers’ market, or Moon Co-op!

 

Well friends that is all for this week. Remember to enjoy the little things in life and go on a walk in nature this weekend! Hueston woods, there is a gorge in Dayton called Clifton gorge, or Red River Gorge! See the beautiful leaves change color and spread love and joy : )

Happy Healthy Eating!

Kristine

CSA Week 5 Pickup!

Half Share

  • Carrots
  • Radish
  • Beets
  • Swiss Chard
  • Bok Choi
  • Onions
  • Arugula

Full Share

  • All of the above plus..
  • Kale the SuperFood

*read below to see some fun facts about keeping the nutrients in the produce that makes this a superfood

Alrighty, so this week same format, breakfast, lunch, and dinner. Let’s go! Oh and snack, I forgot about that. For some of the categories I got too excited about all the different options that I added a couple extra just in case there are a food enthusiasts out there! Also a lot of these recipes have overlapping ingredients because I never seem to buy just the right proportions of ingredients at Kroger so to avoid wasteful spending and feel really good about using every single ounce of the stuff you buy, you’re all set with these recipes!

To find any of this weeks recipes and ingredient list, follow this link! You might have to copy and paste the URL into a new tab. https://www.pinterest.com/instituteforfood/boards/

 

Breakfast 

Open Faced Arugula Omelet with Prosciutto and Goat Cheese

My family is Croatian/Bosnian and this is something I love to cook that is the perfect combination of hearty, comforting, and just darn good healthy tasting food. We don’t make it look this fancy though! So Sunday morning brunch here we come! Prosciutto meat is one of my absolute favorites and if you have any extra left over after you finish your masterpiece, take your favorite crackers or bread, grab a class of wine, cut up veggies, sit on the porch, and enjoy life. That little snack time will be better than an hour long yoga routine (even though I love yoga too).

Savory Radish and Goat Cheese Muffin

These look amazing haha I was shocked that you could put radishes in muffins! Who would’ve thought?!? I didn’t get the chance to make these so if you do, let me know if they live up to their ingenuity.

Avocado and Radish Toast

Who can’t love the idea of avocados and bread? Unless you don’t like avocados… or bread, then that makes sense. Anyways! For those of you veggie lovers this is perfect, but for the meat lovers (ME!) throw some of the extra prosciutto or an over-easy fried egg on top of this guy. Also, make sure to season the avocado with salt and pepper, it brings all the flavors together much better if those two are there!

Lunch

White Wine Beet, Goat Cheese, and Arugula Panini

So I made this little guy and I found out two things. The first is that beets have the most beautiful magenta color ever! The next thing  is that this color gets over your entire outfit and towel when cooking and cutting haha so I advise an apron and napkins when prepping beets but the actual panini was delectable, smooth, and fresh. My housemates told me I should go up against Gordon Ramsy with this recipe!

Dinner

2 options!!! We should make a poll and see which one wins! You can tell me next Thursday which one you like the best if you would like to chit chat with the new girl 🙂

Roasted Sausage, Chards, and Cannellini Beans with Maple Roasted Carrot Salad

Savory with sweet, I don’t know how you could get any better! Also I think that anything cooked in a cast iron skillet automatically tastes better so I may be partial to this recipe, but I would love to hear back from everyone about which was better!

OR

Bok Choi Stir-fry with Spicy Korean Carrot Salad

I had a discussion with one of my physics TAs on whether tofu could ever substitute chicken in stir fry, and as I mentioned before I am a meat eater so you can guess which point of view I was supporting. But alas I concede and admit that TOFU CAN EQUAL CHICKEN! And it kind of looks the same as chicken so if you are giving it to the kids, just omit that it is tofu. They’ll probably read right through that, but its worth the shot!

 

Snack

Frozen Kale and Berry Smoothie Bowl

These smoothie bowls seem to be the newest trend in hipster eating which I find hysterical because they just took the smoothie out of a cup and put it into a bowl hahahah but who am I to say anything on the subject. Nevertheless, a smoothie and as much fruit as possible sounds hunky dory to me!

Fun Fact

Kale, the superfood! *que Avengers theme song*

So here are some of the neat facts that I learned about kale and its superfood qualities!

  1. It is part of the Brassica family which includes broccoli, kale, cauliflower, and Chinese cabbage
  2. The only way to maintain the health benefits of this food is to ensure proper planting and care taking (guaranteed by our wonderful Charles, Ian, Stephanie, and all other volunteers) and the proper cooking techniques!
  3. When you freeze kale make sure to blanch the kale and then freeze it for the best retention of its nutrients.
  4. Also, steam rather than boil the kale if you are cooking it for a recipe!

Well that’s all that I have got for this week. Get cooking, have fun, kiss your loved ones, feed them good food, and sing a little bit out loud this weekend because I think its good for the soul!

Happy Healthy Eating!

Kristine

 

Francisco, M., Tortosa, M., Martínez, Ballesta, M. C., Velasco, P., García, Viguera, C., & Moreno, D. (2017). Nutritional and phytochemical value of Brassica crops from the agrifood perspective. Annals of Applied Biology, 170(2), 273-285. doi:10.1111/AAB.12318

Fall CSA Pickup 4

We look forward to seeing all of you at Cook Field Pavilion

Thursday, September 28th from 3:30-5:30 pm

Half Share

  • Tomatoes
  • Braising mix
  • Radishes
  • Garlic
  • Parsley
  • Winter squash
  • Head lettuce
  • Italian flat green beans

Full Share

  • All of the above +
  • Cut lettuce
  • Summer squash
  • Peppers

Hello Everyone!

My name is Kristine and I am the newest intern on the farm. As I am learning about greenhouse construction, the proper way to plant onions, and all the crazy attachments that can go onto a tractor, I am also cooking some recipes at home with the items that you all receive in your cropbox each week! I have always had a fascination with nutrition and healthy eating. I think healthy eating and cooking with your family, and seeing the final product, create amazing memories, and happy tummies 🙂 As a biology, anthropology, and premedical student at Miami, the farm is the perfect place for me to see how crops can tie a community together through good food, health, and happiness!

So enough mumbling from me, this week I have a couple of recipe ideas that you can easily Google or look up on Pinterest if you find inspiration from the following descriptions and images. Please enjoy!

Breakfast

Butternut Squash Pancakes

*I made these this weekend and it was a hit throughout my entire house, each person customized their pancakes as well so this would be a great recipe to do with the kids on a Sunday morning! Some ideas for personalization: rosehip jam, brown sugar, M&Ms, mini choco chips, or simply some Coolwhip and fresh berries!

Eggs with Zucchini, garlic, peppers, tomato, onion, and Fresh ciabatta

*For this recipe, I like to do scrambled eggs, but you can make a casserole too, and then just throw in any extra produce that I have in my fridge. It makes the eggs more filling and helps get over the texture that can sometimes be off-putting for non-egg eaters. For the veggies, cut them any way you wish and then sauté in a pan with olive oil and garlic. To make the veggies taste even better, throw in a little of your favorite spice. I tend to use Mrs. Dash spice combos. Serve it with a fresh ciabatta that is lightly toasted, and then light butter.

Lunch

Radish, Corn, & Jalapeño Salad

*As we come towards the end of summer, any last remnants of those hot sunny days that are reflected in food help me get through the long days of classes and work. This salad is really refreshing and can easily be eaten with some fresh bread or even your favorite type of crackers to make it more filling. Also homemade hummus with homemade baked pita chips is a lovely compliment to this salad.

Snack

Honey Roasted Cayenne Pepper and Paprika Butternut Squash Seeds

*For those of you who hate throwing anything away, I feel the same way. Which is why I experimented with the seeds inside my butternut squash! Take the seeds and rinse them off, let them dry, and cook them in the oven with your favorite spice combination. I did mine with honey, cayenne pepper, and paprika, and then threw them in my lunchbox with some dried fruits for a nice little trailmix to snack on when I started feeling sleepy during the day. The spice really kicks you awake! Some other options are cinnamon sugar butter for those of you with a sweet tooth, or even simply sea salt and cracked black pepper for the classic lover!

Dinner

Butternut Squash Mash with Goat Cheese and Rosemary

*Need I say any more? It is such a simple yet eloquent side dish that I think every kid eating microwave macaroni and cheese was running to our doorstep to see what smelled so good. My parents in Cleveland were asking me to package them some and send it!

Green Beans with Lemon Pepper Oil 

*Take those Italian green beans, steam them, toss them with the garlic, oregano, chili powder, and lemon juice, all in olive oil, to make a delightful and savory side dish. Finish it off by finely chopping some of the peppers, or fire roast some of the tomatoes to give it an extra kick.

Apple and Sausage Stuffed Butternut Squash

*For the main event! Take the butternut squash cook it until tender, cut it in half, scoop out the meat, and save it! In a skillet combine sausage and apples along with all the delicious spices the recipe calls for, and add it into the rind of the butternut squash for a serving dish that also has the added benefit of being an innovative twist on typical dinner. The kids will love it, guests will think that you are a genius, or you can just have a happy smile for yourself at a job well done. You can use the meat of the squash to add back in to the apple sausage mixture, or use half for that and half for the mash! The options are endless.

Canning

*FYI you can CAN radishes for the long winter ahead. The canning process definitely pays off when it is pouring snow and you want to whip out some produce that reminds you of a wonderful salad you had in the sun. You can also make a roasted pepper relish that can be canned for a very long time if you have a bunch of peppers left over from the past weeks and have no idea what to do with them. I love making relish to put on my turkey sandwiches so that my tastebuds are happy.

That is all for this week, I hope you all enjoy the recipes and find some inspiration! See you all at pickup! Bon appetit!