Category Archives: Produce Availability

Our last summer CSA…

This week will be the final summer CSA. The fall CSA will begin again after a 3-week hiatus. Thank you for all of your support during our summer  growing season!

This week you will find the following items in the CSA box:

Sweet potato greens

Early jalapeños

Red chiles

Banana peppers

Hungarian wax peppers




Mixed new potatoes

Sweet peppers



Talon onions

German Stiffneck Garlic


Yes, Your (Purple) Majesty

Look for Purple Majesty potatoes in the CSA boxes this week. These antioxidant-rich potatoes are purple on the inside and out.


Please note that the garlic has already been divided into cloves this week. It has been cured, but the rainy weather has negatively impacted the durability of the garlic requiring that it been broken up to salvage.


This week’s box includes:


Summer squash

Rattlesnake Pole Beans

Shishito peppers

Winter squash



Summer greens (Purslane, Dandelion, and Nasturtiums)

Copenhagen or Capture cabbage

Ichilleum Red garlic



Purple Majesty potatoes

Purplette onions







What’s in the box?

This week’s super CSA is brimming with fresh produce!! So much, in fact, that you will have to grab your head of cabbage separately! You will find a rainbow of carrots, fresh cilantro, radishes and salad turnips, fingerling sweet potatoes, kale, garlic, and some baby beets. Next week our CSA will come to a close for the semester, but don’t fret the spring semester will see more of the organic bounty that our loyal CSA followers have come to expect. You may notice that many of our vegetables come with the greens still attached. When you get your produce home you will want to remove these to ensure a longer shelf life, but DON’T THROW THEM AWAY! Most of these delicious greens can be sauteed and enjoyed as a delicious side dish. I have been doing a lot of fermentation lately and wanted to pass along a great sour kraut recipe that is simple and easy, not to mention yummy! The batch that I have going right now has cabbage, beets, salad turnips and radishes. The beets are adding a beautiful red color to an otherwise drab colored lacto-fermentation. Start by shredding the cabbage and grating the other ingredients on a box grater, mix everything together and add about two tablespoons of coarse salt(I use kosher salt) and a tablespoon of caraway seeds. I like a bit of a kick in my kraut so I add a couple of hot peppers and some whole black peppercorns, but this is totally optional. Mix everything together so that the veggies are well coated with salt. The key to proper fermentation is to make sure that no oxygen gets to your kraut, I have a fermentation vessel that I go at the Asian market in Durham, but you can easily do this in a big jar. If you don’t have a special container just make sure that everything is weighted down so that as the salt pulls liquid from the veggies it covers the kraut, keeping out oxygen. Then just leave it on your counter for about a week, I tend to leave mine a bit longer because I like it a little funkier. Then put it into a mason jar and jam it into the fridge, it will keep for months. Good luck!!

What’s In The Box?

Good afternoon!

This is the third week of our Fall 2015 CSA here at the Student Farm and there’s lots of great stuff! If you’re already a member, come on down and pick up this week’s bounty. If you’re not yet set up to enjoy our weekly harvest, you can get signed up for next week, and we’ll make a box up, just for you!

In the box this week:

  • Shishito Peppers
  • Kale, 3 different types!
  • Collards
  • Bok Choy
  • Eggplant
  • Salad mix
  • Hot peppers, Jalapeno and Black Hungarian
  • Radishes, assorted varieties
  • Garlic
  • Turnips
  • Sweet potato greens

Now, you’ll notice that we’ve thrown a bunch of classics in there, but you may just be wondering how you’re gonna utilize those Sweet potato greens?

Luckily for you, I’ve done the research.  Check out this article in Prevention magazine, that espouses the amazing, and hitherto unknown (in the US) health benefits of these amazing greens!

*Personally, I like mine sautéed with olive oil and maple syrup.  Yum.*

Happy Harvest,

Jonathan Cole

What’s in the Box?

Hello, my name is Darius Vojdani. I am currently enrolled in the Sustainable Agriculture program and have the pleasure to work on the student farm for my co-op.

With the start of the fall season, the CSA boxes are now in full swing. This week’s CSA box contains some really great items.

Here’s what’s in this week’s box:

  • French breakfast raddishes
    Shanghai (right) and Prize (left)

    Shanghai (right) and Prize (left)

    Sweet bell peppers and french breakfast raddishes

    Sweet bell peppers and french breakfast raddishes

  • Mix of peppers
    • Sweet bell
    • Lipstick
    • Poblano
  • Bok choy
    • Shanghai (smaller)
    • Prize (bigger)

For those that may not know quite how to prepare the two kinds of bok choy, please refer to the kitchn website at for at least ten different recipes where you are bound to find something to satisfy your pallet.

Personally, I would highly suggest the following tasty recipe if you are looking for a twist on your salad and trying to incorporate more ‘greens’ in your diet.

Stir-Fried Lettuce (or Baby Bok Choy) with Garlic Chiles

-Serves 4 as a vegetable side dish

What You Need



1 medium head of romaine lettuce, cut crosswise into 1-inch-wide pieces, about 8 cups OR 8 to 12 cups baby bok choy, sliced in half lengthwise

For the sauce

2 tablespoons dry sherry or Shao Hsing rice wine

1 tablespoon chicken broth

2 teaspoons soy sauce


3 medium cloves garlic, smashed

1 teaspoon minced jalapeño chiles, with seeds (optional)

2 tablespoons peanut or vegetable oil

1/2 teaspoon salt

1/8 teaspoon ground white pepper

Final CSA Box, Summer 2015

Hello, and thanks again for supporting us this Summer.

It is the final week of the Summer CSA, and we will be taking a break until after the Fall Semester begins. -But before the break, we wanted to send you out with plenty of produce to hold you over for awhile.

This week, the box includes:

Assorted Hard Neck and Soft Neck Garlic (Soft neck is the one with the tail, this will store longer than the Hard necks)

Early Wonder and Chioggia Beets

Sangre’, Red Gold, and Yukon Potatoes

Kossak Kohlrabi

Listada de Gandia, Little Finger, Diamond, and Ping Tung Long Eggplant

Zucchini and Green Tint Summer Squash

Marketmore Cucumbers of assorted size

An array of sweet and green peppers

Shishito Peppers

Jalapenos and green chiles

Various heirloom tomatoes

Bing and White Cherry tomatoes

Dill flower and seed heads

Flat and Curled leaf parsley

and many varieties of basil, including Genovese and Nufar (Italian types), Sweet Thai, Purple Petra, Purple Polka Dot, Mammoth, and Lime basil

We hope you thoroughly enjoy, and will be excited sign up for the next session this Fall.

Thanks again for all of your support, and enjoy the rest of your summer?