Cook Field Pick-Up, Thursday, May 21, 3:30-6:00pm

Produce this week…

Tentative produce list for 5/28…

Farm Updates…

Welcome to the start of the CSA season. Although the rest of the university has been working remotely, farm staff have been busy in the field for the past two months. The farm is bustling, however the heavy frost last week has slowed the growth of some of our early crops. As you can see from the produce list for this week and the tentative list for next week, we will be distributing spring greens and early season vegetables. Once it starts to warm up you can expect some new produce in your shares.

We also want to welcome our dietetics interns. The Institute for Food serves as an internship field site for the Master’s program in nutrition and dietetics. Over the course of the summer students in program will work on the farm and provide recipes and information about the produce you will receive each week. This is a wonderful opportunity for students to get hands-on experience learning about sustainable agriculture while sharing their knowledge about nutrition and healthy eating with our CSA subscribers.

What to do with your farm produce this week by intern Lauren Murray; photos courtesy of intern Logan Wimsatt

Napa cabbage is a new addition to the double share CSA this week! Napa cabbage is also referred to as Chinese cabbage, and it is derived from the Japanese word “nappa” meaning “leafy green.” Traditionally used in Asian cuisine, this crispy cabbage is tender when cooked, and it has a mild flavor that pairs well with the strength of onions and garlic. This hardy cabbage can withstand the cold, is easy to grow, and has been successfully grown and harvested on the International Space Station! To store cabbage safely, keep your cabbage in the fridge in the vegetable crisper drawer. Be aware that cabbage produces a pungent odor overtime, but they can last in the fridge for up to 3-4 weeks. Ensure that you thoroughly rinse your cabbage and remove the bottom stem prior to cooking. Enjoy this nutritious vegetable in stir fries, noodle dishes, or as a wrap for spring rolls.

For a quick and easy dish, try this stir fried cabbage salad recipe with spicy peppers and soy sauce: https://omnivorescookbook.com/fried-cabbage/

Did you know that turnips can be used as a low-carb and low-calorie alternative to mashed potatoes? Here is an easy to make sweet mashed turnips:

https://www.thespruceeats.com/mashed-turnips-recipe-101858

And lastly, here is a fresh salad recipe to use up your lettuce and spinach! https://www.recipetips.com/recipe-cards/t–161252/spinach-and-fruit-lettuce-salad.asp