Click on the CSA drop down in the menu bar for more details about the 2019 Institute for Food CSA.
Click on the CSA drop down in the menu bar for more details about the 2019 Institute for Food CSA.
To make the Fall CSA pick up more user-friendly, we have decided to expand the pick up time. We will start pick up tomorrow at 3:30 and go until our regular ending time at 6:00pm.
Produce this Week:
Self select items: We still have a few tomatoes, so these will be available for self select in limited amounts. In addition, we will also have peppers and kale.
Tentative for the next week:
Here is an over the top suggestion for the acorn squash. You can also check out this Martha Stewart acorn squash extravaganza
Thursday June 28, 4:00-6:00pm, Cook Field Parking Lot
What’s in your box this week:
Self Select Items–Chard, Parsley, Celery leaf
Tentative for next week’s box:
A Message From Charles Griffin: The Farmer’s Perspective
I want to start by thanking everyone in the Community Supported Agriculture program for your support of the Institute for Food Farm. The Institute for Food depends on your support to keep the farm and the program going.
One aspect of many CSA programs around the world is that by joining such a program you are making a social commitment to support farmers and the work they perform on the land. Part of this agreement includes the sharing of the risk and bounty involved in food production.
In this third year of developing the farm’s production capacity, we have run into several formidable issues. The weather events are easy to convey, with three flooding rains most of the early plantings were affected. Eighthly degree temperatures in April certainly stimulated several crops to go to flower prematurely. This has limited our offerings so far this Spring.
Other events also indirectly related to the weather have limited crop yields. On a new organically managed farm, usually by the third or fourth year, insect populations have made the farm their new home. In the transition from conventional to organic, the weeds, too, have been liberated by the lack of herbicides. With continued rains, managing weeds and insect pests is quite difficult. All of this will change as the farm establishes a balance between beneficial and pest organisms. However, it takes multiple seasons to achieve some balance.
The positive news is that we have nearly three acres of crops planted, and we will begin harvesting some of our favorite crops in the next few weeks. This year’s crops will still require the extra work of weeding and applications of pest management materials (all of which are approved for organic production).
So, again, thank you for your support of the Institute for Food farm’s CSA program. Your support is truly transforming a piece of local farm land into an oasis of healthy soil, healthy plants, and healthy food for everyone’s benefit!
Notes on cucumbers…
Cucumbers mark the coming of summer, thus the expression “cool as a cucumber.” Crisp and light, they are comprised of 95% water. Unlike some of the spring greens, they offer fewer vitamins and minerals, but they are rich in vitamin E (you can rub the inside of the peel on your face to refresh the skin).
I am a big fan of Raita, an Indian condiment, paired with spicy curries to cool the palate. Mark Bitman, in his cookbook Minimalist Cooks at Home, has a Chicken Curry in a Hurry recipe that is a staple in our house because it is easy, fast, and tasty. Raita would be a great pairing.
The recipe is easy.
Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.
And if you have a little time on your hands, take care of your gut biome by making some sauerkraut with the cabbage in your box. A tablespoon of sauerkraut each morning is the equivalent of taking a probiotic.
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:
And as always, here are some delicious recipes that you can concoct for your eating pleasure.
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!
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!
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 🙂
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,
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…
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.
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!
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!
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 🙂
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
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!
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.
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.
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,
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:
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/
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 🙂
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.
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!
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.
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!
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!
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,
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)
Onto the recipes! For any that may peak your interest, follow this link!
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 🙂
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!
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/
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,
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!
For any of the following recipes here is the link where they can be found!
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!
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!
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.
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,
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.
For this week, we have some delicious veggies for each of you!
Full and Half Share (differs in amount distributed)
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 🙂
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!
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.
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!
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!
(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
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!
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 🙂
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!
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.
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.
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.”
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,