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CSA Pick Up Week 16 Full Shares | Week 8 Half Shares (B) and Market Select Members

Posted 9/30/2015 2:01pm by Jessica and Dominic Green.


Radishes at market

And just like that... (puff!)... it was gone! The summer has officially finished, and this week marks the final Summer Share box of the season. We want to say a massive THANK YOU to all of our summer members, Full and Half Share, and to state once more that we couldn't do it without you! Your commitment and enthusiasm are what keep our farm alive...


4 foot Brussels Sprout stalks!

We'd also like to say thank you to everyone who was able to join us at the Fall Equinox Picnic on Saturday. The weather was lovely, and we had a wonderful time. The Equinox officially marked the end of summer and the beginning of fall - starting last Wednesday, daylight hours are now shorter than the hours of darkness. Yikes!

Delicata and Acorn Squash

And so it's been quite a landmark week with regards to our Earth, our Seasons, and our weather, with the Equinox on Wednesday, a combined Full/"Blood"/SuperMoon Lunar Eclipse (wasn't it beautiful!?), and a plunge in temperatures, from 78 degrees on Monday to 58 on Tuesday. Fall is well and truly here.


Alas, poor Puffball - I knew him Horatio!
And so this weeks box will almost certainly be the last containing summer crops such as tomatoes, peppers and zucchini. Next week will begin our 6-week Fall Share, including squashes, Brussels Sprouts, celeriac etc. If you are unsure whether or not you signed up for the fall share, please email Nicole. Unfortunately, we are now fully sold out of Fall Shares.





Pick up Info: 

FARM FRIDAY October 2nd 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday October 3rd 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday October 4th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 



Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact


In this week's box:
Potatoes - A recipe for Zucchini-Potato Frittata is provided.
Kale - Try putting a little kale in your morning smoothie.  A delicious smoothie recipe is below.
Zucchini (Tom's Farm, Huntley IL) - A recipe for Zucchini Pesto with Linguini is included.
Green Beans - Try making Crispy Oven-Baked Parmesan Green Bean Fries this week (recipe below)!
Herb - To be determined!

*denotes CSA produce item
serves 4-6 

1 medium zucchini*
4-5 tablespoons extra-virgin olive oil, or more as needed
1 1/2 pounds potatoes, thinly sliced*
1 large onion, halved and thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
Freshly ground black pepper
1 cup grated Cheddar

1. Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.

2. Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.

3. Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat.

4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.

5. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.

6. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.

7. Place a serving plate on top of the skillet and carefull invert. The frittata should fall out of the pan. Cut into wedges and serve.

  • Salt and pepper
  • small, firm zucchini (1 to 1 1/4 lbs.)*
  • 1/2 cup slivered or sliced almonds
  • 1/2 cup fresh mint leaves
  • 1/2 cup flat-leaf parsley leaves
  • cloves garlic, quartered
  • 1 tablespoon fresh lemon juice
  • About 1 cup parmigiano-reggiano
  • 1/3 cup EVOO
  • 1 pound linguine 
  1. Bring a large pot of water to a boil and salt it. Halve the zucchini and scrape away the seeds from the centers. Boil the zucchini for 5 minutes, then, using tongs, transfer to paper towels to drain. Leave the water at a low boil. Coarsely chop the zucchini.
  2. In a small skillet, toast the nuts over medium heat until golden and fragrant. Place half of the nuts in a food processor and let cool; reserve the remaining nuts.
  3. Add the zucchini to the food processor along with the mint, parsley, garlic and lemon juice; season with salt and pepper. Add the cheese and process. With the machine on, stream in the EVOO until the pesto is just turning from finely chopped to saucy. Transfer to a large, shallow serving bowl.
  4. Bring the reserved water to a rolling boil, add the pasta and cook until al dente. Add about 1/2 cup of the pasta cooking water to the pesto. Drain the pasta and toss with the sauce for 1 to 2 minutes to combine. Top with the reserved toasted nuts.


  • 1 medium ripe banana (previously peeled, sliced and frozen (~3/4 cup)
  • 1/2 cup frozen mixed berries (or sub blueberries)
  • 1 heaping Tbsp hulled hemp seeds (organic if possible)
  • 2 cups frozen or fresh kale, any kind*
  • 2/3 cup 100% pomegranate juice
  • 3/4 – 1 1/2 cups filtered water
  1. Add all ingredients to a blender and blend until smooth, adding more water as needed. Taste and adjust flavors as needed. Add more banana or agave for some added sweetness.
  2. Serve immediately – enough for 2.
*Pomegranate juice really makes this recipe and seems to hide the kale best. Substitute as you see fit.
*Adding a bit of almond milk ups the creaminess.
*1 Tbsp of almond butter would add even more staying power.

Last Week's Recipes!!
*denotes CSA produce item
  • kohlrabi*
  • 1/2 cup quinoa
  • cup vegetable broth
  • 1/2 cup onion, diced*
  • 1/2 cup cherry tomato, chopped
  • carrot, chopped
  • tablespoons fresh rosemary
  • cloves garlic, minced
  • teaspoon olive oil
  • teaspoon lemon juice

Lemon-Rosemary Bechamel

  • tablespoons butter
  • tablespoons flour
  • 1/4 teaspoon salt
  • cup milk (skim works! but you may also use whole)
  • tablespoons lemon juice
  • Lemon peel from 1/2 lemon
  1. Peel kolhrabi using knife or vegetable peeler to remove the tough outer skin. Then, slice kohlrabi bulbs in half and use a melon-baller to carve out the center.
  2. Place kohlrabi halves in a pot of boiling water and boil just until tender (20-30 min). Set aside on paper towel to dry.
  3. In a separate pot, boil quinoa with 1 tbsp rosemary and vegetable broth. When the quinoa is done (you’ll see what looks like a little white thread coming from each grain), set aside.
  4. Preheat oven to 400F.
  5. Using 1 tsp olive oil, cook onions and carrots until onions are translucent and carrots are tender. Add garlic and cook for another minute. Add tomatoes and cook until the tomatoes are warm.
  6. Combine 1 cup quinoa with vegetable mixture and lemon juice. Add salt and pepper to taste. (What’s left over, you can serve on the side!)
  7. Fill tender kohlrabi halves with quinoa mixture and place on a baking sheet. Bake at 400F for 20-30 minutes (until kohlrabi is almost soft, but still holds its shape).
  8. While kohlrabi is baking, prepare the bechamel: melt 2 tbsp butter in a medium sauce pan; then add 2 tbsp flour; combine with a whisk. Then, add salt. Stir occasionally over low heat for 4-5 minutes. Slowly add 1 cup milk, stirring to combine. (Don’t worry if it starts to look chunky, just keep stirring!). When milk is entirely added, place rosemary and lemon peel in saucepan with milk. After about two minutes, add lemon juice, stirring occasionally, until sauce is thickened to your liking. Remove rosemary & lemon peel.
  9. Serve kohlrabi halves over bechamel and enjoy!
    • 1/2 cup chopped onion*
    • 1 1/2 heaping cups grape tomatoes (you could try using a regular tomatoes)
    • 1/2 teaspoon cumin
    • 3/4 teaspoon pink Himalayan sea salt 
    • 1/4 cup packed cilantro (adjust to taste)
    • Finely chopped fresh hot peppers (use less for minor heat, adjust to taste or use a mix of sweet and hot peppers)*
    • 1 1/2 tablespoon fresh lime juice 
    • 1 really large garlic clove, or 2 smaller ones, roughly chopped
    • 1/2 teaspoon raw agave
    • 1 teaspoon chili powder (optional, but I love the extra flavor of heat and it assists in red color)
  • Feel free to adjust the lime juice or cilantro to your liking. With the tablespoon of fresh chopped jalapeno, it gives a nice kick to it without feeling overpowering. 


Add all of the ingredients to a food processor and blend until desired consistency. Serve either at room temperature or slightly heat up. It is delicious warm! Serve with chips, tacos, omelettes or burritos!


Crispy Oven Baked Parmesan Green Bean Fries 


  • 1 pound fresh green beans, washed and ends trimmed*
  • ½ cup flour
  • 2 eggs, beaten
Panko Mixture
  • 1 cup Panko {Japanese seasoned bread crumbs}
  • ½ cup Parmesan cheese {loosely packed}
  • ¾ tsp garlic salt
  • fresh ground pepper {around 20 grinds, ¼ tsp or so}
Pre-heat oven to 425°F. Line two baking sheets with parchment paper, set aside.
  1. Place flour, eggs, and Panko mixture in three separate shallow bowls.
  2. Dredge beans in flour, then eggs, then Panko mixture.
  3. Place on baking sheet. Bake for 10-12 minutes or until golden and crispy.
  4. Serve immediately