Pick up will be at the Cook Field parking lot pavilion on Thursday, November 4, between 3:30 – 5:30 pm

Produce this week:

Self-select items available this week:

Peppers
Radishes
Spinach

*Note that the produce list is tentative and may change slightly due to weather and crop ripeness.

Try one of these fun and delicious recipes using this week’s CSA share:

Green Onion Dip

Ingredients:

• 2 cups chopped green onions
• 1 (8 oz.) package of cream cheese
• 3/4 cup sour cream
• 1/2 cup chopped parsley
• 3 cloves minced garlic
• 1 teaspoon lemon juice
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

• Combine all ingredients in a large bowl or in a blender/food processor
• Serve with crackers, store in the refrigerator, and enjoy!

Green Onion Pies (Chinese Scallion Pancakes)

Ingredients:

• 6 tablespoons green onions
• 3 cups flour
• 1 cup boiling water
• 6 tablespoons softened butter
• Salt to taste
• Frying oil

Instructions:

• Combine and knead flour and water
• Cover and rest for 1 hour
• Divide dough into 6 parts
• Roll each part into 10-inch round
• Add 1 tablespoon of butter and green onion to each
• Roll into wheels (cinnamon bun)
• Flatten each wheel into ¼ inch thick pancake
• Fry in 2 tablespoons of oil
• Cut into wedges and enjoy!

Garlic Parmesan Spaghetti Squash

Ingredients:

• 1 spaghetti squash
• 4 tablespoons butter
• 1/4 cup minced red onion
• 4 cloves minced garlic
• 1/2 teaspoon salt
• 1/4 cup chopped parsley
• 1/2 cup grated Parmesan cheese

Instructions:

• Pierce squash
• Bake at 400˚F for 1 hour
• Cut squash in half lengthwise
• Deseed and use a fork to scrape out squash strands
• Melt butter in a pan, add onions and garlic
• Toss in squash, parsley, salt, and parmesan
• Enjoy!

Be sure to check out the Institute for Food Farm’s What We Grow website for information about how to use and prepare different produce and for some great recipes!

Are you interested in opportunities to volunteer at the Farm?

If so, sign up to volunteer using the following link to volunteer: https://volunteersignup.org/9D4M7. There are multiple spots for each date listed. Note that the time indicates 9am-5pm, but you can volunteer for any amount of time during that period. Any volunteer (signed up online or not) also will need to sign a paper copy when they arrive at the Farm.

Thank you for supporting this year’s Fall CSA!

Pick up will be at the Cook Field parking lot pavilion on Thursday, October 28, between 3:30 – 5:30 PM

Produce this week:

Self-select items available this week:

Asian greens
Cherry tomatoes
Lettuce
Tomatoes

*Note that the produce list is tentative and may change slightly due to weather and crop ripeness.

These beautifully colored and nutrient-dense root vegetables are delicious, both raw and cooked! They are fantastic for fighting off the flu and seasonal colds as they are packed with B6, vitamin C, potassium, calcium, magnesium, iodine, and folate! Try one of these immunity-boosting recipes below:

Daikon and Carrot Salad

Ingredients:

• 2-3 purple daikon radishes
• 1-2 carrots 
• 2 green onions
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 juiced lime
• 1 minced garlic clove
• (Optional) sesame seeds

Instructions: 

• Slice radishes and carrots into matchsticks
• Combine all ingredients in a large bowl and toss

Purple Daikon Chips

Ingredients:

• 2-3 purple daikon radishes
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions: 

• Wash and thinly slice radishes 
• Coat with olive oil, salt, and pepper
• Lay slices evenly on a baking sheet
• Bake at 375˚F for 7-10 minutes or until crispy

Daikon and Cucumber Salad

Ingredients:

• 2-3 purple daikon radishes
• 1 cucumber
• 2 tablespoons sesame oil
• 2 teaspoons rice wine vinegar
• 1 teaspoon sugar
• Salt and pepper to taste
• (Optional) sesame seeds and red pepper flakes

Instructions:

• Peel and thinly slice radishes and cucumber
• Combine all ingredients in a large bowl and toss

Be sure to check out the Institute for Food Farm’s What We Grow website for information about how to use and prepare different produce and for some great recipes!

Are you interested in opportunities to volunteer at the Farm?

If so, sign up to volunteer using the following link to volunteer: https://volunteersignup.org/9D4M7. There are multiple spots for each date listed. Note that the time indicates 9am-5pm, but you can volunteer for any amount of time during that period. Any volunteer (signed up online or not) also will need to sign a paper copy when they arrive at the Farm.

Thank you for supporting this year’s Fall CSA!

Pick up will be at the Cook Field parking lot pavilion on Thursday, October 21, between 3:30 – 5:30 pm

Produce this week:

Asian greens
Cherry tomatoes
Delicata squash
Eggplant
Horn peppers
Swish chard

Self-select items available this week:

Bell peppers
Carrots
Kale
Lettuce
Tomatoes
Turnips

*Note that the produce list is tentative and may change slightly due to weather and crop ripeness.

WHY BITTER IS BETTER!

Studies show that the American diet is lacking in a critical taste: bitterness! The abundance of sugar in our culture has become a primary dietary concern as it contributes to increased risk of heart disease and other chronic diseases. Sweets cause blood sugar, insulin levels, and hunger to spike, leading to obesity and diabetes in the long term. On the other hand, bitter foods, which are nutrient-dense, can help moderate hunger and blood sugar! Are you interested in optimizing your gut and digestive health while reducing your risk of developing various chronic health issues? Try the Farm’s Mixed Asian Greens! These bok choy, cabbage, and mustard green varieties are delicious at any stage, from salads to stir-fries. 

Below are some nutritional and other benefits of Asian greens:

● Cancer-fighting and inflammation-reducing phytochemicals: sulforaphane

● Antioxidants protect from cell damage that leads to arthritis, autoimmune disorders, and cognitive decline 

● Vitamin A supports heart, lung, and kidney function 

● Vitamin B6 and folate help reduce the risk of heart problems 

● Vitamin K supports blood, bone, and brain health 

● Boost your immune system with vitamin C 

● Full of fiber, calcium, beta carotene, iron, magnesium, and more!

Be sure to check out the Institute for Food Farm’s What We Grow website for information about how to use and prepare different produce and for some great recipes!

Are you interested in opportunities to volunteer at the Farm?

If so, sign up to volunteer using the following link to volunteer: https://volunteersignup.org/9D4M7. There are multiple spots for each date listed. Note that the time indicates 9am-5pm, but you can volunteer for any amount of time during that period. Any volunteer (signed up online or not) also will need to sign a paper copy when they arrive at the Farm.

Thank you for supporting this year’s Fall CSA!

Pick up will be at the Cook Field parking lot pavilion on Thursday, October 14, between 3:30 – 5:30 pm.

Produce this week:

Self-select items available this week:

*Note that the produce list is tentative and may change slightly due to weather and crop ripeness.

Be sure to check out the Institute for Food Farm’s What We Grow website for information about how to use and prepare different produce and for some great recipes!

Farm Updates

Are you interested in opportunities to volunteer at the Farm?

If so, sign up to volunteer using the following link to volunteer: https://volunteersignup.org/9D4M7. There are multiple spots for each date listed. Note that the time indicates 9am-5pm, but you can volunteer for any amount of time during that period. Any volunteer (signed up online or not) also will need to sign a paper copy when they arrive at the Farm.

Thank you for supporting this year’s Fall CSA!

Pick up will be at the Cook Field parking lot pavilion on Thursday, October 7, between 3:30 – 5:30 pm

Produce this week:

Self-select items available this week:

*Note that the produce list is tentative and may change slightly due to weather and crop ripeness.

This week’s CSA produce includes turnips! Turnips are a delightful root vegetable. Try out this recipe for roasted turnips from Spend with Pennies (link). You can roast the turnips with other root veggies, carrots and beets, in this week’s share for a nutritious and colorful dish! You also can check out the Institute for Food Farm’s What We Grow website for information about how to use and prepare different produce and for some great recipes!

Farm Updates

Are you interested in opportunities to volunteer at the Farm?

If so, sign up to volunteer using the following link to volunteer: https://volunteersignup.org/9D4M7. There are multiple spots for each date listed. Note that the time indicates 9am-5pm, but you can volunteer for any amount of time during that period. Any volunteer (signed up online or not) also will need to sign a paper copy when they arrive at the Farm.

Thank you for supporting this year’s Fall CSA!

Pick up will be at the Cook Field parking lot pavilion on Thursday, September 30, between 3:30 – 5:30 pm

Produce this week:

Baby Beets
Baby mixed Asian greens
Eggplant
Green beans
Head lettuce
Hot peppers
Tomatoes

Self select items available this week:

Cherry tomatoes
Large mixed Asian greens
Okra
Peppers
Summer squash

*Note that the produce list is tentative and may change slightly due to weather and crop ripeness.

This week’s CSA produce includes baby beets! Beets make a great addition to many different dishes. Try them roasted in a salad that includes some of the other CSA items! Here is aRoasted Beet Salad recipe from Cookie and Kate (link). You also can check out the Institute for Food Farm’s What We Grow website for information about how to use and prepare different produce and for some great recipes!

Farm Updates

Are you interested in opportunities to volunteer at the Farm?

If so, sign up to volunteer using the following link to volunteer: https://volunteersignup.org/9D4M7. There are multiple spots for each date listed. Note that the time indicates 9am-5pm, but you can volunteer for any amount of time during that period. Any volunteer (signed up online or not) also will need to sign a paper copy when they arrive at the Farm.

Thank you for supporting this year’s Fall CSA!

Pick up will be a the Cook Field parking pavilion on Thursday, September 23, between 3:30 – 5:30 pm

Produce this week:

Daikon radishes
Lettuce
Lunchbox peppers
Summer squash
Tomatoes

Self-select items available this week:

*Note that the produce list is tentative and may change slightly due to weather and crop ripeness.

This week’s CSA produce includes daikon radishes! This type of radish can be eaten raw or cooked. It has a sweet and spicy flavor that goes well in salads, soups, and stews. The Spruce Eats (link) provides more information about this delightful vegetable including several recipe ideas. You also can check out the Institute for Food Farm’s What We Grow website for information about how to use and prepare different produce and for some great recipes!

Farm Updates

Are you interested in opportunities to volunteer at the Farm?

If so, sign up to volunteer using the following link to volunteer: https://volunteersignup.org/9D4M7. There are multiple spots for each date listed. Note that the time indicates 9am-5pm, but you can volunteer for any amount of time during that period. Any volunteer (signed up online or not) also will need to sign a paper copy when they arrive at the Farm.

Thank you for supporting this year’s Fall CSA!

Pick up will be at the Cook Field parking lot pavilion on Thursday, September 16, between 3:30 – 5:30 pm

Produce this week:

Self-select items available this week:

*Note that the produce list is tentative and may change slightly due to weather and crop ripeness.

This week’s CSA produce includes sweet corn! Here are six sweet corn recipes from The Spruce Eats (https://www.thespruceeats.com/fabulous-sweet-corn-recipes-4047932). If you try one of these recipes or have your own favorite sweet corn recipe you’d like to share, feel free to let us know (ifmiami@miamioh.edu)! You also can check out the Institute for Food Farm’s What We Grow website for information about how to use and prepare different produce and for some great recipes!

Farm Updates

Some of the recently planted crops are doing well! In a few weeks, the number of regular and self-select items will start to increase as more crops ripen.

Are you interested in opportunities to volunteer at the Farm?

If so, sign up to volunteer using the following link to volunteer: https://volunteersignup.org/9D4M7. There are multiple spots for each date listed. Note that the time indicates 9am-5pm, but you can volunteer for any amount of time during that period. Any volunteer (signed up online or not) also will need to sign a paper copy when they arrive at the Farm.

Thank you for supporting this year’s Fall CSA!

Pick up will be at the Cook Field parking lot pavilion on Thursday, September 9, between 3:30 – 5:30 pm

Produce this week:

*Note that the produce list is tentative and may change slightly due to weather and crop ripeness.

With an abundance of tomatoes and peppers from the Farm this week, we suggest making salsa!  Here is a homemade salsa recipe that uses fresh tomatoes that you can try from Love and Lemons: https://www.loveandlemons.com/homemade-salsa-recipe/. You also can check out the Institute for Food Farm’s What We Grow website for information about how to use and prepare different produce and for some great recipes!

Farm Updates

The Farm is in a transition time with fall crops being planted. In a few weeks, the number of regular and self-select items will start to increase as more crops ripen.

Opportunity to volunteer to harvest food for those in need: 

Beginning Friday, July 30 and continuing each Friday through September at the Institute for Food Farm, there will be opportunities to harvest crops with the Society of St. Andrew through the Ohio Gleaning Network (read more about their work here: https://endhunger.org/ohio/). Gleaning involves traveling to the field site of a grower to do work involving gleaning crops, or other crop maintenance work in exchange for gleanings from the grower that are donated to organizations addressing hunger.

Next Date: September 10 at 9:00 AM – 11:30 AM

Shift notes from Society of St. Andrew: We will be gleaning just outside of Oxford at the IF Farm, every Friday morning. The crops we glean will vary from week to week, and require different kinds of physical stamina to harvest. As per our standard practice, we will email out the farm address the evening before the gleaning shift. The farm is located just north of Oxford, for planning purposes.

Click this link to sign up as a volunteer– https://endhunger.org/ohio/ (you have to register first) — you will receive directions when you sign up.

Are you interested in other opportunities to volunteer at the Farm?

If so, sign up to volunteer using the following link to volunteer: https://volunteersignup.org/9D4M7. There are multiple spots for each date listed. Note that the time indicates 9am-5pm, but you can volunteer for any amount of time during that period. Any volunteer (signed up online or not) also will need to sign a paper copy when they arrive at the Farm.

Thank you for supporting this year’s Fall CSA!

Pick up will be at the Cook Field parking lot pavilion on Thursday, September 2, between 3:30 – 5:30 pm

Produce this week:

Self-select items available this week:

Cherry tomatoes
Garlic
Okra
Peppers – sweet & hot
Zucchini

*Note that the produce list is tentative and may change slightly due to weather and crop ripeness.

Cooking with eggplants provides a delicious way to get important vitamins, minerals, and fiber! Here are two delicious eggplant recipes you can try: From Real Simple a Ratatouille recipe and fromCookie and Kate an Eggplant Parmesan recipe. You also can check out the Institute for Food Farm’s What We Grow website for information about how to use and prepare different produce and for some great recipes!

Farm Updates

Are you interested in volunteering at the Farm? If so, sign up to volunteer using the following link to volunteer: https://volunteersignup.org/9D4M7. There are multiple spots for each date listed. Note that the time indicates 9am-5pm, but you can volunteer for any amount of time during that period. Any volunteer (signed up online or not) also will need to sign a paper copy when they arrive at the Farm.

Thank you for supporting this year’s Fall CSA!