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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


What’s in the box this week?

We are down to the last 2 weeks of the summer CSA , that means August 2nd is the date of the season’s last box. You may have already picked up your box and have wondered what some of the contents are. Here’s what we packed for you to enjoy.




Cherry tomatoes for snacking


Mixed new potatoes


Parsley; curled or flat leaf

Rossi di Milano Onions

Sacred basil


Sweet peppers

Sweet peppers


sweet pepper assembly

Sweet potato greens

Tomatoes for slicing

And if you’re wondering what to do with those greens? Here is a link to an interesting stew using lots of summer vegetables and those sweet potato greens.

What’s in the box this week…

  • Beets
  • Carrots
  • Chard
  • Eggplant
  • Famosa cabbage
  • Hot peppers: jalapeno and joe’s long cayenne
  • Ichilleum red garlic
  • Italian basil
  • Melons
  • Parsley
  • Potatoes: Harlequin Gold
  • Rattlesnake beans or pole beans
  • Shishito peppers
  • Sweet corn
  • Sweet peppers
  • Tomatoes: slicers and cherry tomatoes

A highlight in this week’s box is the Cherokee Green Tomato, an heirloom tomato variety with green and gold tinted flesh. There is a resemblance to unripe green tomatoes but give it a squeeze and taste test. The unripe tomato will taste tart and bitter while the Cherokee is noticeably sweeter. Looking for ways to try the box’s produce this week and you’re interested in beating your mouth to death with fresh flavors, try this salsa fresco variation.

Cherokee Tomato 2017

Cherokee Green



Out with the old (crops), in with the new

There have been many changes in the fields at CCCC Student Farm in the last two weeks. The garlic has been harvested, and is currently curing in the barn and new pack shed. The strawberry plants in block 3 have been replaced with sweet potatoes, and we have started the process of harvesting Irish potatoes which you will find in the CSA boxes after the curing process.

In the CSA box this week you will find:

Baby leeks

Spring onions

Bulb fennel

Rattlesnake pole beans





Kohlrabi (In the bin, to the left of the box)









Grilled Radicchio

The radicchio grown on the farm has a bitter and loud taste, pair it with a hot cooking method like grilling to mellow the palate. Top with a balsamic vinaigrette for a solid match of tart sweetness.


  • 1 radicchio head, cut in half, lengthwise through the core
  • 1 T shallot, minced
  • 2 T red wine vinegar
  • 1 T balsamic vinegar
  • salt and pepper
  • salad oil

If you are unable to use an out door grill, the oven or a cast iron surface works just as well. Brush the grill surface with oil and allow to heat, about 10 minutes. Rub the radicchio halves with olive oil, grill until tender and seared. remove greens from heat and drizzle with vinaigrette. Enjoy!

grilled radicchio

plated radicchio with balsamic vinaigrette and lemon zest

post by: Shaquannah Faison

What’s in the Box and Some Farm Improvements

This weeks box:

Radishes, salad turnips, beets, salad mix, head lettuce, sweet potatoes, spinach, chard, kale, garlic greens, and parsley!

Radish & Salad Turnip Recipe



2 servings


  1. 1 bunch salad turnips or japanese turnips with greens
  2. 1/2 tsp salt
  3. 4 small radishes
  4. 1 spring onion(substitute with green garlic, if desired) 
  5. — Dressing —
  6. 3 Tbsp olive oil
  7. 1 1/2 Tbsp vinegar (I used white wine vinegar)
  8. 1/2 tsp salt, more or less to taste
  9. 1 pinch pepper
  10. 1/2 tsp honey (optional)

    Our New Packing Shed

We are very excited to be using our new packing shed with more room and a good flow! Making post harvest easy breezy to get produce out the heat and into the cool bot while performing Good Agricultural Practices.

What’s in the box, week of April 20

Hi, all, Josh Calhoun here from the Sustainable Ag program, and here’s what’s in the CSA box this week:


  • Salad Mix
  • Radishes
  • Kale
  • Swiss chard
  • Green onions
  • Sweet potatoes
  • Carrots
  • Baby Spinach
  • Radiccio

The green onions bring to mind a bit of bad luck on my farm this year with my first attempt to try growing bulb onions:

So, my story begins during a random trip to Country Farm and Home in downtown Pittsboro, mid-October of last year.  Walking in through the lofty front area where feed, rolls of ag cover, and the nice hand tools are hung, I spy baskets full of sweet bulb onion sets at a good price.  Being the adventurous gardener type, I figure, why not?  I purchased enough to plant a 40-square-foot plot, took them home, and planted them spaced further apart but similar to garlic, mulch and all.   I was imagining all the sauteed sweet onions for different dishes and slices for burgers I could eat when they were ready in the spring!

Little did we all know what would happen…

I watered them and gave them all the care they needed, watching with delight when they broke through the mulch.  They grew taller, and the hollow onion leaves grew bigger, wider, longer.  Suddenly, around mid-March, a couple of them seemed to be growing an oddly-shaped leaf from the center of the plant… A FLOWER HEAD!  Then more and more of them were sprouting heads.  Over half in total.  20170410_173820

Cool, I thought, they’re just like garlic scapes.  I can pop them off and the bulbs will grow bigger!  Wrong.  Upon further research, that is not the case.  Breaking off the scape will allow water into the core of the plant, causing rot.  Onions are biennial plants, meaning it takes two years to flower and set seed.  Onion sets are already one year old, and if they’re ready to flower, they most certainly will.  One cause is extreme differences in temperature shocking them into flowering.  If you don’t get what happened before, you probably do now.  The warm winter we had allowed my onions to get nice and big, but then the brief snaps of frost shocked them into flowering. If bulb onions flower, they will not store well beyond a week or two, and only in the refrigerator.  Your only choice is to pull them, enjoy the 30″ scapes in a vase or pitcher (they’re an interesting visual, but you need room), trim the roots and leaves, and use the giant green onions (mine were over an inch in diameter) in soups, stir-fry, or fresh in salads, much like leeks.

Stand over a sink when you first cut the scapes: they hold an incredible amount of water. Don’t worry, you won’t get an eye-full, but quite a bit of onion-y juice will pour out.

For future reference, if you want to try to grow bulb onions, short-day or intermediate-day varieties are best for the NC Piedmont.  I will still be able to enjoy a few good sweet bulbs by the end of spring that didn’t flower, and you, the reader, may have better luck than me.  Enjoy your CSA box this week!