From the Land 11.28

food for thought

full share: carrots, pinto beans, dried chiles, Japanese salad turnips, fingerling potatoes, beets, tomatoes, and choice of mache or cabbage

partial share: carrots, pinto beans, dried chiles, and turnips

veg of the week

Carrot: Daucus carota

The most commonly eaten part of a carrot is its taproot, which can come in purple, red, white, yellow and of course orange. Not commonly known, the top greens can be eaten as well. Carrots eaten today have been bred and domesticated to be more palatable with a less woody texture. The earliest uses for carrots were for their aromatic leaves and seeds. Parsley, dill, fennel and cumin, relatives of carrots, are still used for aroma and seasoning. The variety of carrot found in north India (pictured) is not found anywhere else. It is pink-red and is used in salads or grated and cooked in milk.

It appears that the modern carrot was first introduced to Europe in the 10 century. Carrots grow best in full sun. In order to grow straight well-formed carrots it’s best to grow in loose soil free from rocks and other roots. Carrots take about 4 months to mature and suggested planting dates are from January to July.

Uses: Due to carrot’s sweet quality they can be used similarly as fruit, in cakes, puddings, jams and preserves. More common uses are in salads, baked, steamed, and raw, alone or with nut butter, hummus, or other dip.

Nutrition: Only 3% of  β-carotene can be used when eaten raw. This can be increased to 39% when pulped or cooked. β-carotene is partly metabolized into vitamin A in humans. Over-consumption of carrots can cause carotenosis, a  condition where the skin turns orange.

To store: Carrots save for several months in the refrigerator but have the most flavor when eaten fresh. They also store well in a root cellar or in a cool place that is not too damp, in sand or wood shavings.


About the PCCSA Farm Store

Map and Directions:

The PCCSA store is located in the Prescott College Bookstore on the corner of Garden St. and Grove Ave, right next to O’Reilly Auto Parts.

You can purchase PCCSA items during bookstore hours, Monday-Friday 8am-5pm. All transactions are through the bookstore. Check the cooler in the back of the store and the whiteboard to the right of the register for a list of available veggies and prices. We have a variety of other local products available. Items change often, so check regularly to make sure you don’t miss anything!

Here are the items we try to keep in stock:

  1. Extra veggies from last CSA drop off (Wednesday)
  2. Coffee from Cafe Dona Ella
  3. Coffee from Children’s Peace Project
  4. PCCSA T-shirts
  5. Honey from Eagle Eye
  6. Prickly pear jam from Chino Valley
  7. Jam from Cotton Country Jams
  8. Eggs from Lucky B Acres (Paulden), Whipstone Farms (Paulden) and Rabbit Run Farm (Skull Valley)

Interesting Links

  1. Whipstone farm, a contributor to the PCCSA, has a very full list of recipes on their blog, Perloined Recipe.
  2. For a list of articles by the food activist Michael Pollan go to the Michael Pollan website.
  3. The Center for Addiction Nutrition located in Prescott is an organization that aims to help patients recover from chemical eating disorders through healthy eating.


chilled curried pinto bean and ginger carrot soup
adapted from cd kitchen
serves 4

  • 1 T extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 lb carrots — quartered lengthwise — cut into 1/4″ pieces
  • 2 T fresh ginger, minced
  • 1 t curry powder or garam masala
  • 1 can or 1 C cooked pinto beans — rinsed and drained
  • 3 C chicken broth
  • 1 C plain yogurt
  • 2 T chopped cilantro — leaves
  • 2 scallion — finely sliced (white and green parts)

Heat the oil in a large saucepan over moderate heat. Add the onion, carrots, and 2 heaped tablespoons minced fresh ginger and cook, covered, stirring occasionally, until the onion has softened, about 3 minutes. Add the curry powder or garam masala and cook the mixture, stirring, for 1 minute more.

Stir in the pinto beans and the broth, turn the heat to high, and bring the liquid to a boil. Turn the heat down to simmer and cook the mixture for 15 minutes or until the carrots are very tender.

In a blender or food processor, puree the soup in batches, then let it cool completely. Cover the soup and chill it until it is cold, at least 2 hours.

Just before serving, whisk in the yogurt, divide the soup among 4 soup bowls, and sprinkle with the chopped cilantro leaves and sliced scallions.

badam – carrot milk
adapted from easycooking
serves 2

  • 2 C milk
  • 4-5 t [or to taste] sugar
  • 20 blanched almonds
  • 1 small carrot, cubed
  • 1 t cardamom powder
  • Saffron strands (optional)
  • handful almonds, chopped

Make a paste of blanched almonds with 2-3 tbsp milk until it becomes a smooth paste, put to the side.

Cook the carrots until soft. Add a few tsp of milk and blend into a smooth paste.
Boil the milk with sugar, add the nut and carrot pastes. Let it cook for 5-7 minutes on slow heat to let the nuts cook.
Mix in the cardamom powder and chopped nuts. Garnish with saffron strands and serve chilled.
beet carrot turnip salad
adapted from farmer dave’s
  • 1 bunch beets
  • 1 bunch hakurei turnips (Japanese salad turnips)
  • 1 bunch carrots
  • 1 cup golden raisins
  • ½ cup sesame seeds
  • ¼ cup apple cider vinegar

Wash and separately shred root vegetables, shredding the beets last. Leaving some of each root aside, mix most of the shredded roots together with the raisins, sesame seeds and apple cider vinegar. Sprinkle the remaining shredded vegetables in layers on top of the finished salad for an artistic finish.


From the Land 11.20


If you ordered a turkey, please make sure to pick it up today! They are large and unfrozen, and the CSA is closed beginning Wednesday, so we won’t be able to store it for you (plus you’ll want it for Thanksgiving!)

food for thought

full share: onions, potatoes, lettuce, carrots, beets, parsnips, pie pumpkins and pecans.         partial share: potatoes, beets, pie pumpkins and pecans!

veg of the week

Parsnips: Pastinaca sativa

Parsnips are native to Eurasia and have been eaten since ancient times. During the Roman era parsnips and carrots were sometimes confused because carrots were most often white or purple. Parsnips are sweeter than carrots, especially when cooked, and have a sweet, buttery almost-spicy flavor. While the root can be enjoyed raw (although not as tasty as when cooked) the leaves should be avoided. Parsnip leaves contain furanocoumarin, a photosensitive chemical that causes a burn-like rash on the skin. Gloves and protective clothing should be worn while harvesting parsnips or otherwise working with the greens.

Uses: Uses for parsnips vary widely. A common technique is to dice and boil for stew. In some cases the pieces can be removed after boiling, leaving a subtle flavor and some starch for a thicker broth. Roasting parsnips solo or with other roots, such as carrots, rutabagas, potatoes and beets, with a little olive oil, salt and pepper, makes an excellent side dish. For parsnip chips cut thinly and fry, salt to taste.

Nutrition: The parsnip is richer in vitamins and minerals than its relative the carrot. It is also very high in potassium and is a good source of fiber.

To store: If you have parsnips in your garden you can store them over-winter in the ground. Just cover them with mulch to prevent freezing and harvest at leisure. Make sure they are all out of the ground before spring growth begins. If you bought parsnips with leaves on them immediately remove and store in the crisper bin wrapped in plastic. They should stay fresh for a couple of weeks this way. Even if your root vegetables are dried out they can still be used in a root bake or stew.


Whipstone Farm
by Alex Deck

A part of eating right is knowing where our food comes from. So, here is a bit of info about one of the PCCSA’s biggest contributors!

Whipstone Farm is located 25 miles north of Prescott. They have been in operation since 1995, beginning as a family with too big of a garden. Since then they have grown to cultivate 15 acres and produce over 100 different types of vegetables, as well as flowers, herbs and eggs. Everything is grown without chemical fertilizers or pesticides. Besides supplying the PCCSA with food they sell at the Prescott, Chino Valley and Flagstaff farmers markets. All three markets are closed for the season; however, they do have a summer CSA that is a great way to supplement your produce during the summer when the PCCSA is closed. Visit the website below to contact them.

A specialty of Whipstone Farm is flowers. Beautiful arrangements can be ordered seasonally for any occasion. If you make a full flower order, for a wedding, they will arrange them for you and customize to your wishes. Flowers are also available in a weekly share agreement.

Whipstone always welcomes visitors on the farm. If you’re thinking about an outing I highly suggest going. They even have CSA members working on the farm occasionally. After seeing where your veggies grow, you will enjoy eating them even more!

For a truly extensive list of awesome recipes visit Whipstone’s blog at Perloined Recipes.
For the Whipstone Farm website go to


honey-mustard parsnips

adapted from snack girl

Serves 6

  • 2 lbs parsnips
  • 2 T apple cider vinegar
  • 4 t honey
  • 1 T olive oil
  • salt and pepper to taste
  • 1 T high quality whole-grain mustard

Preheat oven to 450 F and place rack in the upper third. Scrub parsnips in cold water. DO NOT PEEL. Cut into 1-inch chunks and place parsnips on rimmed baking sheet. Mix together vinegar, honey, and olive oil in a small bowl. Pour over parsnips and mix with the liquid to coat. Add salt and pepper. Roast until tender (about 15 minutes), put in a bowl, and toss with mustard. Taste and adjust seasonings. For a variation add beets, potatoes, onions and carrots.

old fashioned pumpkin pie
adapted from simply recipes
serves 8
  • 2 C of pumpkin pulp purée from a pie pumpkin
  • 1 1/2 C heavy cream
  • 1/2 C packed dark brown sugar
  • 1/3 C white sugar
  • 1/2 t salt
  • 2 eggs plus the yolk of a third egg
  • 2 t of cinnamon
  • 1 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground cardamon
  • 1/2 t of lemon zest
  • 1 good crust (see pâte brisée recipe)

* To make pumpkin purée from a fresh pumpkin: start with a small-medium sugar or pie pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. Put it through a food mill or processor for extra smooth purée.

Preheat oven to 425°F.
Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours.
Serve with whipped cream.
grated parsnip apple salad with lemon dressing
adapted from
serves 6
juice of 1 lemon
2 t Dijon mustard
4 -5 T olive oil
3 C shredded parsnips
1 1/2 C shredded apples
1 C Italian parsley
salt and pepperMix lemon juice and mustard. Whisk in olive oil.Combine parsnips, apples and parsley in a bowl; toss with dressing and season to taste with salt and pepper. Serve chilled.

From the Land 11.14


Beef shares will be distributed today. Please make sure you pick up your share, as we don’t have extra freezer room to store them! If you missed the sign-up, we’ll have another beef distribution in the spring – let me know if you’re interested!

We have these things available:

  • GMO-free turkeys from Ridgeview Farms in Paulden: $3.75/lb, 18-22 lbs.
  • soup CSA from Thyme and Again Catering in Cottonwood: $10/wk for 2 lb. container

Remember – CSA distribution will happen on Tuesday next week – we’ll be closed the rest of the week for Thanksgiving!

food for thought
full share: garlic, cherry tomatoes, butternut squash, onions, lettuce, sweet potatoes, beets, and roasted peppers!

partial share: garlic, butternut squash, onions, and lettuce!

veg of the week

veg of the week
beets: Beta vulgaris

Beets are a member of the Chenopodiaceae, or Goosefoot family, along with spinach, chard, sugar beets and quinoa (this family also contains many salt and drought-tolerant weeds, and is now included in the Amarathaceae family). The sea beet, the ancestor of all these species, is found throughout the Mediterranean, the Atlantic coast of Europe, the Near East, and India. The beet has been cultivated since the second millennium BC, and though the leafy varieties were more common in early times, they later lost popularity with the introduction of spinach.


Uses: Beet greens can be eaten lightly steamed or stir-fried, and the beetroot is usually eaten boiled or roasted, either hot, pickled, or cooled and sliced onto a salad. They are often peeled, steamed and eaten warm with butter, cooked, pickled and eaten cold, shredded raw onto salads, or chopped into a beet soup like borscht. 

NutritionBeetroot juice is used to enhance athletic performance, presumably because of the abundance of nitrates. The red pigment contains antioxidants that help prevent heart disease and stroke and lower cholesterol; they contain the phytochemical compound Glycine betaine, which lowers levels of homocysteine, a highly toxic metabolite that promotes platelet clot and atherosclerotic-plaque formation. Beets are also an excellent source of folates (necessary for DNA synthesis in the cells), vitamin C (a powerful antioxidant), niacin, iron, manganese, magnesium, and potassium, which lowers heart rate and regulates cellular metabolism.

To store: Cut the greens off and store separately. Beet greens, as other root vegetables, will continue to try to get their nutrients and water from their roots, which in this case is the most delicious part! This results in wilted greens and soft roots. Best to separate and store both in plastic in the crisper drawer of your refrigerator.


Amazing Close-ups

These alien-looking things are actually seeds: larkspur and oriental skullcap among them, and the other two with no common name (that I could find). These pictures from the Millennium Seed Bank are magnified tens and hundreds of times with a scanning electron microscope, then the photos are boosted with color. No, the scientists and artist admit, the colors are not those of the seeds themselves, but rather of the plants that grow from them. The artist, Rob Kesseler, says that “plants use color to attract an audience of insect collaborators. I use it to attract an audience of humans”.

The goal is to bring the scientific importance of saving our genetic pool of seeds to the public. “If you want to achieve any change in the public, science alone can’t achieve that. You can tell people a lot about climate change; rationally, they can grasp it. But, hardly anyone does anything,” says Wolfgang Stuppy, the MSB’s seed morphologist. “Science goes for the head. The real change has to come from the heart. Art goes for the heart.”

For more info: Amazing Closeups of Seeds


slow cooker butternut squash turkey chili (thanks Amy!)
adapted from
serves 6

  • 1 T olive oil
  • 1 lb ground turkey
  • 1 onion, chopped
  • 2 lbs diced tomatoes
  • 2 C cubed fresh butternut squash or pumpkin
  • 1 (15 ounce) can chili beans or 1 C cooked red beans seasoned with chili seasoning
  • 1 (15 ounce) can seasoned black beans or 1 C cooked black beans seasoned with garlic, onion, Mexican oregano and cumin
  • 3 T brown sugar
  • 1 T pumpkin pie spice
  • 1 T chili powder
Heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat.
Transfer turkey to a slow cooker and stir in diced tomatoes, pumpkin/squash, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Set cooker to low, cover, and cook until squash/pumpkin is tender and has started to break apart, at least 3 hours.
roasted beets ‘n’ sweets
adapted from all recipes
serves 6

  • 6 medium beets, peeled and cut into chunks
  • 2 1/2 T olive oil, divided
  • 1 t garlic powder
  • 1 t kosher salt
  • 1 t ground black pepper
  • 1 t sugar
  • 3 medium sweet potatoes, cut into chunks
  • 1 large sweet onion, chopped
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
Mix the remaining 2 T olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

beet and tomato salad
adapted from martha stewart
serves 4-6

  • 6 red beets, trimmed, halved lengthwise
  • Extra-virgin olive oil, for drizzling
  • 1/2 t coarse salt
  • 1 container cherry tomatoes, cut in half
  • Juice of 1/2 lemon
  • 1/4 t freshly ground pepper
  • 1/3 C small mint leaves

Preheat oven to 375 degrees. Place beets, cut sides up, on parchment-lined foil on a rimmed baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt. Fold foil over beets to enclose, and crimp edges to seal. Bake until tender, about 35 minutes. Let cool.

Peel, and cut into wedges. (Beets can be refrigerated in an airtight container overnight.)
Arrange beets and tomatoes on a serving platter. Drizzle with oil and lemon juice, and season with remaining 1/4 t salt and the pepper. Scatter mint over top, and serve.

From the Land 11.7


Milk shares: as you noticed last week, you MUST return your jar (or pay a jar deposit – $2/small, $3/large) before picking up the next week’s milk. Please check your jar(s) in at the Bookstore counter.

We’ll have soup available for sale at the CSA today from Jojo, using all local ingredients and naturally-raised meats and dairy. You can purchase these 2 pound soup containers for $12, and you can also sign up for the Soup CSA and receive them on a weekly basis for only $10! I’ll have sign-up sheets/calendars out today – please ask for more info!

*FYI: if we don’t have enough members sign up, we’ll decrease the distribution to every other week.

Beef shares will be distributed November 14. If you haven’t already signed up, just let us know and we can update your contract. $100/share for 16-18 pounds of free-range beef, delivered frozen and all at once.

Where will you get your Thanksgiving turkey? Ridgeview Farms in Paulden raises GMO-free, grass-fed turkeys and has reserved several for us! The birds will be on the large side – 18-20 pounds – and are $3.75/lb. Notice the sign-up sheet next to the CSA sign-in sheet at distribution today, and let us know if you’re interested. You can reserve your bird for $25 deposit.

Remember – CSA distribution will happen on Tuesday the week of Thanksgiving!

food for thought
full share: tomatoes, orange spaghetti squash, onions, green tomatoes, strawberries, carrots, potatoes, and garlic!

partial share: tomatoes, spaghetti squash, strawberries, and carrots!

veg of the week

green tomatoesSolanum lycopersicum

Red AND green tomatoes in one share? Yes, because these under-ripe tomatoes are delicious in their own right, not meant to just sit around until they’ve ripened! Green tomatoes have a completely different taste and texture, and are common in Southern cuisine.

Note: some people are sensitive to raw green tomatoes. You’ll probably find that they taste better sauteed too!

Uses: There are tons of things you can do with green tomatoes! Here are some ideas from Tipnut:

  • Slice, lightly bread, and fry them
  • Pickle or make relish with sliced onions, sugar, white vinegar, celery seed, bay leaf, ground mustard, mustard seed, whole cloves, allspice seeds and salt
  • Make salsa with fresh corn kernels, fresh chives, fresh lemon juice, salt and coarsely ground black pepper
  • Make chutney with apples, brown sugar, malt vinegar, root ginger, red chilis, raisins, shallots and salt
  • Make jam with sugar, chunks of ginger, vanilla bean and fresh lemon juice
  • Combine with extra-virgin olive oil, ham, scallions, chopped garlic, bay leaf, low-sodium chicken broth, water, salt and black pepper for a delicious late-summer soup
  • Make a green tomato caprese salad with olive oil, white balsamic vinegar, minced garlic, brown sugar, salt, sliced fresh mozzarella cheese, Kosher salt, freshly ground pepper and fresh basil

Nutrition: While not quite as nutritious as vine-ripened tomatoes, green tomatoes are still a healthy addition to our diets. They are rich in vitamin C (immune system, teeth/bones/skin health), fiber (digestive health), beta-carotene (vitamin A for eye health), and calcium and potassium. 

To store: To keep them green, store in the refrigerator. If you insist on turning them red, it’s best done in a dark, warm and dry place like a paper bag on the counter.


The 4’ by 4’ Salad Garden
by Alex Deck

Yes, a salad garden that is only 4ft by 4ft can keep a family of 4 eating a salad every day! In Arizona, in the winter, a cold frame can be used to keep the plants from freezing. In some areas a cold frame may not be enough. Using a space heater, planting your garden close to your house or keeping it in your house, near a window that gets lots of sun may do the trick. Here are the steps:

  1. Buy your seeds at garden or hardware store. Or order them online: Native Seeds/SEARCH (Based out of Tuscon, AZ)
  2. Start your seeds indoors, especially if its freezing outside . (Prescott’s frost dates are from 9/30 to 5/23) When plants leaves turn from light green to a tougher looking dark green they’re ready to go outside.
  3. Options for plants are: (fast growing veggies) – any type of lettuce, carrots, radishes, parsley, bok choy, spinach, watercress, cilantro, arugula. (Slow growing veggies) – onions, garlic,chives, mini cabbages, kale, chard, beets, parsnips, rutabaga.
  4. Plant in rows with slow growing veggies on one side and fast growing veggies on the other. This will help with crop rotation and watering. Radishes for instance need a lot of water and are ready to eat about 30 days after planting. Once you have eaten an entire row of one veggie, immediately replant with a different veggie to cycle soil nutrients.
  5. Fertilize with compost if available or nutrient rich soil from gardening store.
  6. Harvest regularly. The more you harvest the more the plants will produce!

Happy gardening!


scalloped potato and green tomato bake
adapted from

  • 8 med. potatoes, sliced thin
  • 3 lg. green tomatoes
  • 1 med. onion, diced
  • 1 c. flour
  • 1 lb. grated cheddar cheese
  • 1/4 lb. bacon, browned and crumbled
  • Salt and pepper to taste
  • 1/2 c. milk

Butter a large baking dish. Layer potatoes on bottom, then green tomatoes. Sprinkle on a little onion, flour, cheese, and bacon; salt and pepper. Keep layering until dish is full. End with a layer of cheese. Pour milk on top. Bake at 350 degrees for 1 hour.

strawberry tomato salad
adapted from meatless monday
serves 5

for the balsamic vinaigrette:

  • 1 tablespoon olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup fresh lemon juice
  • 2 teaspoons maple syrup
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 1 clove garlic*, diced

for the salad:

  • 1 head butter lettuce, leaves torn or cut chiffonade
  • 2 avocados, chopped bite size
  • 1 medium carrot, julienned
  • 10 grape tomatoes, quartered
  • 6 strawberries, ends cut off and sliced
  • 1 cup yellow bell pepper, thinly sliced
  • salt and pepper, to taste

Whisk balsamic vinaigrette dressing ingredients together until fully blended.

Combine the lettuce, avocados, carrot, tomatoes, strawberries and yellow bell pepper. Toss salad together, dress with the balsamic vinaigrette and toss again until the salad is fully coated. Season with additional salt and pepper to taste, if needed. Enjoy!

green tomato pie
adapted from veggie venture
serves 8

  • Pastry for a two-crust pie
  • 1 cup sugar
  • 1/2 teaspoon table salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 4 cups green tomatoes, peeled and slice thin and small
  • 2 tablespoons butter, cut into small pieces
  • Egg wash of 1 egg yolk whisked with 1 tablespoon water

Place one oven rack on the bottom, the other in the center. Preheat oven to 375F. Roll bottom crust and refrigerate. In a bowl, stir together the sugar, salt, cinnamon and vanilla. Stir in the tomatoes as they’re prepped. Roll the top crust. Pour the tomato mixture into the bottom crust, dot with butter. Arrange top crust over top and seal and crimp the edges. Vent the top crust, then brush the flat portion of the top crust (not the edges) with egg wash.

Place the pie on the bottom rack and bake for 20 minutes. Move to center rack and bake for 20 minutes. Cover the edges with a pie rim and bake for another 20 minutes or until top crust is brown and bottom crust is golden. Let cool to set before serving.