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FALL CSA–WEEK TWO

Cook Field Pick-Up, Thursday, September 5, 3:30-5:30

FYI: We have 4 parking spaces reserved to the right of the pavilion for the CSA pick up. Also, remember your reusable bags.

Produce this week…

  • Chard
  • Corn
  • Onions
  • Summer Squash
  • Tomatoes

Self-Select Items…

  • Beans
  • Cabbage
  • Carrots or Beets
  • Eggplant
  • Potatoes

Tentative produce list for 9/12

  • Beets or Carrots
  • Garlic
  • Okra
  • Peppers
  • Summer squash
  • Tomatoes

Farm updates…

If, for some reason, you miss the pick up, we will pack a box for you and put it in the back of the truck. You will be able to pick up your box from the farm that evening or the next morning. Also, you are welcome to come to the farm and pick your own cherry tomatoes. They are lovely. Charles, Stephanie and Scott are around Monday through Friday. Charles is sometimes there on Saturdays.

What to do with your produce this week….

The corn is spectacular. It is so fresh and sweet, you don’t even have to cook it. Here is a really simple recipe from Joshua McFadden’s cookbook, Six Seasons: A New Way With Vegetables.

Raw Corn with Walnuts, Mint and Chiles

Ingredients

  • 2 ears sweet corn, husked and kernels sliced off into a bowl
  • 1/2 cup of roughly chopped, lightly toasted walnuts
  • 1 or 2 jalapeño, seeded, deribbed, and minced
  • 4 scallions, sliced on a sharp angle
  • Small handful of mint (you can substitute basil)
  • 1/2 lime
  • Salt and pepper
  • Extra virgin olive oil
  • 1/4 cup shredded Pecorino Romano cheese

Directions

Put corn, walnuts, chiles, scallions, mint (basil) in a bowl. Toss to mix. Squeeze lime over the mixture and season to taste with salt and pepper. Add 1/4 cup of olive oil and toss. Serve and top with shredded Pecorino. Note: you can add a few cherry tomatoes. Or you can grill eggplant and serve it on top of that.

Summer CSA–WEEK TWELVE

Cook Field Pick- Up, Thursday, August 8, 3:30-5:30pm

Produce this week…

  • Carrots
  • Cucumbers
  • Potatoes
  • Summer Squash
  • Tomatoes

Self-select items…

  • Beets
  • Eggplant
  • Peppers

Tentative produce list for 8/15 pick-up…

  • Cabbage
  • Cucumbers
  • Potatoes
  • Summer Squash
  • Tomatoes

What to do with your farm produce this week by intern Kelly Adams

The Asian varieties of eggplants are coming to the CSA this week! The skin varies from a light lavender to a dark purple depending on the type of eggplant. The Chinese and Japanese varieties tend to be long and thin, while the Italian eggplants (the ones you find in the grocery stores) are shorter and darker. Eggplants contain vitamin B1, copper, dietary fiber, folate, potassium, and vitamin K. When eaten raw, eggplants can have a bitter taste but when cooked they become very tender and flavorful. They can absorb oils and fats while cooking, and can be used to compliment very rich dishes. Additionally, they can be breaded and fried, sauteed, or grilled to take on an even more complex taste.

Eggplants should be stored on your kitchen counter in a cool, dark space. However, if you don’t plan on consuming it for a couple of days, the eggplant should be stored in the fridge to stay fresh for about 3-5 days. You can also blanch or steam them before freezing to store for up to 6 months.

One of the most common ways to prepare eggplant is by making eggplant parmesan. Here’s a staple and well-known recipe for this week’s produce! https://thestayathomechef.com/baked-eggplant-parmesan/

Need a new way to change up your weekend grill outs? Try this recipe for grilled eggplants topped with fresh tomatoes from this week’s CSA pickup!

https://www.ehow.com/how_2191766_grill-eggplant-gas-grill.html?utm_source=pinterest.com&utm_medium=referral&utm_content=freestyle&utm_campaign=fanpage&crlt.pid=camp.hVcUhlpjoFwP

Looking for a recipe to sneak in some extra veggies in for your picky eaters? Try this recipe for eggplant lasagna!

https://www.allrecipes.com/recipe/220094/eggplant-lasagna/?internalSource=hub%20recipe&referringContentType=Search

Summer CSA–WEEK TEN

Cook Field Pick Up, Thursday, July 25, 3:30-5:30

Produce this week…

  • Carrots
  • Garlic
  • Potatoes
  • Tomatoes

Self-Select Items…

  • Summer squash (8 Ball)
  • Fennel

Tentative Produce for 8/1 pick up

  • Cabbage or Chard
  • Green beans (maybe)
  • Onions
  • Squash
  • Tomatoes

Farm Updates….

The heat this past week has been tough; that’s one of the reasons there are fewer items on the produce list this week. In addition, it has limited our ability to start our fall crops. But, as soon as the heat breaks, fall crops will go in. In addition to the heat, we have had some animal visitors enjoying your produce. A rogue deer has figured out how to negotiate the deer fence and is eating sweet corn and beans. Charles has also been trying to encourage a family of ground hogs to move to another location and get out of the field tomatoes.

What to do with your produce this week by farm intern Maria Scavuzzo

Produce Spotlight: POTATOES

Look to power up your meals with potatoes! Potatoes provide, carbohydrates, potassium, vitamin B6, vitamin C, fiber, magnesium, and antioxidants! Potatoes are naturally fat free, cholesterol free, and low in sodium. Potatoes are perfect for a blank canvas for a variety of flavors! Potatoes can be boiled, mashed, or roasted, making them extremely versatile.

Tip: Store potatoes in the fridge since they are new potatoes (just harvested) and need cooler temps.Don’t over wash potatoes before cooking!

Dill Potato Salad: 4-6 Servings

Ingredients: 6 medium sized red or gold potatoes, quartered, 1/4 cup red onion, chopped, 2 stalks green onion, chopped, 1 stalk celery, chopped, 1 hard boiled egg, peeled and chopped, 1/3–1/2 cup nonfat plain Greek yogurt, 1 tbsp Dijon mustard, 1–2 tsp lemon juice, 2 tbsp fresh dill chopped, 2 garlic cloves minced, Salt and pepper to taste

Directions: In a medium saucepan, boil potatoes until tender. Let cool slightly before handling. Chop potatoes in uniform 1/2-inch cubes. In a large bowl, add potatoes, onions, celery, and egg. In a small bowl, stir together Greek yogurt, mustard, lemon juice, dill and salt and pepper. Pour over potatoes. Gently stir everything to combine, adding more yogurt as needed. Refrigerate at least 1 hour before serving.

Garlic Roasted Potatoes: 8 Servings

Ingredients: 3 pounds small red or white potatoes, ¼ Cup Olive Oil, 1-1/2 tsp. sea salt, 1 tsp. pepper, 6 garlic cloves minced, 2 tbsp. minced fresh parsley

Directions: Preheat oven to 400 degrees F. Cut potatoes in halves or quarters. Place in a bowl and toss with olive oil, salt, pepper, and garlic. Transfer onto a sheet pan and spread out into 1 even layer. Bake for 45 min-1 hour. Flip twice with spatula during cooking for even browning. Remove potatoes from oven and toss with parsley

*Tip: Slice your CSA carrots and roast them with the potatoes for extra veggies*

Tomato-Potato Mozzarella Bake: 4 Servings

Ingredients: 8 cups water, 3 large potatoes sliced into 1/4 inch, 3 tomatoes sliced ¼ thick, 8 ounces fresh mozzarella sliced ¼ thick, 2 cloves garlic minced, 2 tbsp, grated Romano cheese salt and pepper to taste, drizzle with olive oil

Directions: Preheat oven to 350 degrees. Boil water, add potatoes and parboil for 5 minutes. Strain. (you want these to be a little underdone so that they won’t get too mushy when you bake them in the oven). In large casserole dish, layer potato, tomato, mozzarella. While you will only have one layer, you’ll want to overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil. Bake 20-25 minutes.

CSA Week 8

Institute for Food

Pick-Up: Thursday, July 11, 3:30-5:30pm. Cook Field Parking Lot

Produce this week …

  • Beets
  • Carrots
  • Tomatoes
  • Cabbage
  • Broccoli

Self-Select Items:

  • Fennel

Tentative produce for 7/18 pick up…

  • Tomatoes
  • Kale
  • Swiss Chard
  • Hot Peppers
  • Carrots
  • Beets

Recipe ideas…

Cabbage is a cruciferous vegetable that can be green, red/purple, or white. It is closely related to broccoli, cauliflower, and brussel sprouts. Cabbage is high in Vitamin C to help fight free radical damage, and Vitamin K to promote blood clotting and bone metabolism. Cabbage likes to be stored in a cool and humid environment. To store properly, remove loose leaves, wrap the cabbage in a damp paper towel, and place it in a perforated plastic bag in the criper of your refrigerator. This will keep your cabbage for about 3-4 weeks. When you’re ready to eat your cabbage, simply peel any outer leaves that may have wilted before consuming.

***Note: cabbage naturally releases a strong odor, so it is not uncommon to notice a strong cabbage odor in the refrigerator over time.***

Cabbage can be eaten raw, steamed, boiled, roasted, and sauteed. The longer the cabbage is cooked, the stronger the odor becomes. Cabbage pairs well with vegetables like onions, leeks, carrots, potatoes, and also pair well with meat like bacon, sausage, and corned beef.

Here’s a creamy coleslaw recipe perfect for a hot summer day! Chop up some of this week’s broccoli for a fun twist on a classic recipe.

https://www.foodnetwork.com/recipes/bobby-flay/creamy-cole-slaw-recipe-1942541 .

Here’s a recipe for easy slow cooker cabbage rolls to please the whole family:

https://www.allrecipes.com/recipe/20045/cabbage-rolls-ii/

Looking for a challenge with this week’s produce? Try fermenting your cabbage to make your own homemade sauerkraut!

https://www.foodnetwork.com/recipes/alton-brown/sauerkraut-recipe-1942351

Summer CSA–Week Seven

On Farm Pick Up: Tuesday, July 2, 3:30-5:30

Produce this week…

  • Broccoli
  • Chinese cabbage
  • Green onions
  • Tomatoes

Self-select items….

  • Kohlrabi
  • Radish
  • Turnips

Tentative produce for July 11 Pick Up

  • Beets
  • Cabbage
  • Carrots
  • Fennel
  • Greens

Farm Up-dates…

We have had some reports of green worms in the kale. Our apologies for the stow aways. This is a good opportunity to remind everyone that it is a good idea to thoroughly wash produce and prep for storing immediately after you pick up. We do a triple wash on all produce before the CSA pick up, but because the veggies are coming right from the field un-prepped (unlike the packaged produce at super markets), you can get other farm inhabitants with your produce. The best way to clean is to wash and prep your vegetables. Fill your sink with water, remove leaves, submerge, agitate, and thoroughly rinse. Then put in a bag or wrap up and place in your produce drawer in your refrigerator.

In other news, this week past week was Ian’s last week working for us on the Institute for Food Farm. He has decided to move on. Stephanie Beckner will be taking over his position. As many of you might already know, Stephanie is a local farmer. Her family owns Jerricho Run Farms. She sells her heritage meat and sustainably grown produce at the Oxford Farmers Market and at Moon Coop.

What to do with your produce this week by farm intern Kendall Eshmont

We have tomatoes this week. This marks the true beginning of summer. Tomatoes take from 60 to 70 days to reach maturity. We planted our tomato starts back in early spring in the green house to to get you tomatoes before July 4.

Even though tomatoes are technically a fruit, they are predominantly prepared and served as a vegetable. There are about 1,000 varieties of tomatoes; including an array of colors – yellow, red, pink, green, and purple!  There are tiny “cherry” tomatoes , medium sized “roma” tomatoes, and large “beefsteak” tomatoes.  Tomatoes are rich in antioxidants, folate, potassium, vitamin K, and vitamin C.  It’s no wonder these heart healthy fruits are a staple of the Mediterranean diet!

Tomatoes should be left on the vine as long as possible, and picked as they ripen, which is why CSAs are the perfect place to get tomatoes.  They should be stored at room temperature and not in direct sunlight. In order to keep that “straight off the vine” robust taste, fresh tomatoes should be kept out of the fridge.

Tomato Interesting Facts:

  • In the 19th century, tomatoes were known as the “apple of paradise” in Germany and known as the “apple of love” in France
  • Drinking tomato juice can alleviate a headache  

Recipe ideas…

Tomatoes are so diverse – they can be used in a multitude of dishes and can be prepared many different ways.  They are the perfect topping on a salad or addition to a pasta dish; they are the perfect summer food, full of zest!

Summer CSA–Week Six

Cook Field Pick Up: Thursday, June 26, 3:30-5:30pm

Produce this week…

  • Beets
  • Cabbage
  • Carrots
  • Collards
  • Garlic scapes
  • Radishes
  • Swiss chard
  • Turnips

Tentative produce for July 2 On Farm pick up….

  • Carrots
  • Chinese cabbage
  • Kale
  • Kohlrabi
  • Spring onions

Farm Up-dates…

Next week’s CSA pick up will be on the Institute for Food Farm on Tuesday July 2 from 3:30-5:30. The farm is located about a mile north of the central Miami campus. Here is a link to directions and a map showing how to get there. You just follow Main St. north out of Oxford–it will become Morning Sun Rd. once you cross Sycamore. Cross Four Mile Creek–on your left will be Black Covered Bridge. Turn right on Somerville Rd. and the farm is the first drive on your right about 800 feet after the intersection.

What to do with you produce this week by farm intern Kelly Adams

Radishes are root vegetables that can be a multitude of colors, ranging from white to red to yellow and even black! Most radishes are consumed raw, resulting in a spicy, crisp, and zesty flavor. However, cooking radishes brings out the sweetness and lessens the spice. Radish roots are high in vitamin C, folic acid, and fiber, which can help to promote a healthy digestive system and prevent cancer.  If you store your radishes in a plastic bag in the crisper of the refrigerator, they can last you for at least a week.

Hoping to avoid food waste? The radish greens are edible, too! Radish greens should be eaten within a day or two after pick up. The greens have a peppery and bitter taste when consumed raw, but much like radish roots, cooking the greens will decrease the bitterness. They contain high quantities of vitamin C, vitamin A, vitamin K, calcium, and iron. They should be stored in a plastic bag with a dry folded paper towel in it to absorb moisture, and then placed in the crisper drawer of the refrigerator.

Raw radish roots should be washed, sliced, and then added to salads, wraps, or even eaten with some hummus or dressing. They can also be roasted for about 15 minutes at 400° by cutting them into equal-sized pieces, tossing in olive oil, and sprinkling with salt and pepper. You can roast them for more or less time to satisfy your own taste.

Here is a recipe for an easy radish salad with a lemon dressing: https://simply-delicious-food.com/easy-side-salad-with-lemon-dressing/.

Radish greens are typically sauteed over medium heat until they are tender and wilted (about 6-8 minutes)  in olive oil or butter, and tastes great with garlic or thyme. They can also be added raw into salads or wraps.

Here’s a link to many ways to prepare radish greens, including pesto, soup, and salads: https://www.thekitchn.com/dont-toss-those-radish-greens-145724

Looking for a way to include most of your produce in one recipe? Here’s a recipe for a nutritious collard green vegetable wrap. https://honestlyyum.com/18667/collard-green-wraps/ This wrap includes collard greens, carrots, and cabbage, but the addition of raw or roasted radish beets and greens would add extra flavor, color, and nutrients. You can also add protein to your wrap like tofu, chicken, pork, or beef from your local farmer’s market!

Fall CSA–Week Five

New Pick Up Time: 3:30-6:00pm, Thursday, September 17

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:

  • Potatoes
  • Onions
  • Beets
  • Acorn Squash
  • Thyme

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:

  • Leeks
  • Hybrid Leafy Asian Greens
  • Lettuce
  • Carrots

 

 

Here is an over the top suggestion for the acorn squash.  You can also check out this Martha Stewart acorn squash extravaganza

https://www.marthastewart.com/275063/acorn-squash-recipes?slide=3423914

Ingredients

  • 3 Acorn Squash, halved
  • Olive Oil
  • Salt & Pepper
  • 1 lb Ground Sausage
  • 1 Small Onion, finely chopped
  • 2 Large Celery Stalks, finely chopped
  • 2 Apples, diced
  • ½ tsp sage
  • 1 cup Bread Crumbs
  • 1 cup Parmasean Cheese, divide

 

Instructions

  1. Preheat oven to 400 degrees.
  2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
  3. Spoon out seeds.
  4. Brush olive oil inside and on top of Acorn Squash.
  5. Sprinkle Salt and Pepper over Acorn Squash to taste.
  6. Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it’s shape.
  7. While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don’t discard grease in the pan.
  8. Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
  9. Add apples and sauté for another 2 minutes or until softened.
  10. Stir in sage and bread crumbs.
  11. Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
  12. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
  13. Return to the oven and bake an additional 15-20 minutes depending on size of squash.
  14. Remove from oven and top with remaining parmesan cheese.
  15. Enjoy!

CSA–Week Six

Pick-Up:

Thursday June 28, 4:00-6:00pm, Cook Field Parking Lot

What’s in your box this week:

  • Beets
  • Carrots
  • Green onions
  • Cabbage
  • Cucumbers

Self Select Items–Chard, Parsley, Celery leaf

Tentative for next week’s box:

  • Chinese cabbage
  • Carrots
  • Spring onions
  • Sweet peppers

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.

INGREDIENTS

  • 1/2 cup plain yogurt
  • 1/2 cup chopped seeded English hothouse cucumber
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chopped green onions
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin

PREPARATION

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.

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