From the Land 1.16

Beginning this Saturday, a winter farmers market will be held in front of Northpoint Expeditionary Learning School from 10am-2pm. Please stop by and support some of our favorite local vendors!

food for thought

full share: sweet potatoes, Red Russian kale, watermelon radishes, tangelos, wheatberries, carrots, hakurei turnips, and cilantro!

partial share: sweet potatoes, Red Russian kale, tangelos, watermelon radishes

veg of the week

watermelon radishes: Raphanus sativus

This heirloom Chinese Daikon radish is a member of the Brassica family, along with broccoli, turnips and arugula. They are creamy white with pale green “shoulders”, with striations of pink and magenta inside. They are mild in flavor, slightly peppery and with a slight almond taste. Fall’s cold temperatures produce milder-tasting radishes, so they are most often found in the fall and winter.

Uses: According to, “watermelon radishes can be served fresh or cooked, hot or cold. They pair well with fennel, apple, cheeses such as feta and chèvre, butter, creamy based dressings, vinaigrettes, bacon, white fish, cucumbers, mild salad greens, cooked eggs, noodles such as soba and udon, citrus, cilantro, mint and tarragon.” Slice raw into a salad or onto buttered bread (sprinkle with salt: radish sandwich = yum!), or saute or roast with olive oil and sea salt.

Nutrition: These radishes are a great source of antioxidants – perfect for this time of year! They are extremely low in calories and high in water content, as well as being rich in vitamins C and A, niacin, thiamine, riboflavin, and folate.

To store: Remove the greens (you can save these to saute or make radish top soup) and store in a plastic bag in your refrigerator’s produce drawer, where they will last up to five days. Rinse and trim the root ends before eating.


The Benefits and Risks of Raw Milk

Raw milk is milk that has not been pasteurized, the process through which the liquid is heated to a temperature that destroys “potentially harmful bacteria”. The young, old, pregnant, and those with weak immune systems are said to be particularly protected by pasteurization, a practice that has been the standard since the 1930’s. But the raw milk debate has become so heated between the advocates and adversaries of raw dairy, that it is illegal to sell raw milk in most states, and those that do allow it heavily regulate the quantity sold, marketing of the product, and marketplace of the raw milk.

As the Canadian Consumer Raw Milk Advocacy Group states, there is an inherent risk to any food. But the comparative risk of raw dairy is extremely low; in fact, there have been only two raw milk-related deaths since 1997, out of over 10 million consumers of the stuff (data from 2006). Between 1994 and 2008, there were 85 disease outbreaks related to raw milk, compared to 639 related to produce, poultry 541, beef 467, and seafood 984. This means that raw dairy has a lower risk than even produce!

Sally Fallon of the Weston A. Price Foundation says that pasteurization, rather than being the “best public health initiative we’ve ever had”, is actually the most disastrous public health initiative. She points out that the pasteurization process destroys the vitamins and enzymes necessary for proper health and digestion. In addition to killing the “bad” bacteria, the beneficial bacteria that actually kill harmful microbes are also destroyed by the heating process (this is denied by the FDA). Further, many people have found that they are intolerant of pasteurized milk but not of raw milk. Fallon believes that the dairy industry’s strong lobbying power keeps regulation high because they don’t want the public to have access to (or knowledge about) this “other” type of dairy.

As with any food, each consumer must decide for themselves what is right for his or her body. But high government regulation has limited this choice for many consumers. Rand Paul is currently introducing a bill to limit the FDA’s ability to regulate interstate shipment of raw milk and allows for each state to write and enforce their own raw dairy legislation, putting more of the choice back in each consumer’s hands.


kale salad with quick-pickled watermelon radish
adapted from the kitchn
serves 4
  • 1/2 C white wine vinegar
  • 1/4 C sugar
  • kosher salt
  • 1 large watermelon radish
  • 1 bunch kale
  • 2 T extra virgin olive oil
  • 1 T toasted pumpkin seed oil (or your favorite nut oil)
  • 1 t lemon juice
  • 1 t fresh thyme leaves, chopped
  • freshly ground black pepper
  • 1/4 C pumpkin seeds, toasted

Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef’s knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.

Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.

In a large bowl, combine olive oil, pumpkin seed or nut

oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

Drain the radishes. Toss with the kale (or lay the radishes on a bed of kale), garnish with pumpkin seeds and serve.

watermelon radish chips with cumin salt
adapted from jane spice
serves 4-6
  • 4-6 watermelon radishes
  • 1 t coarse salt
  • 1/2 t ground cumin
  • 2 C oil for frying

Peel the watermelon radish and thinly slice.

To make cumin salt—add one teaspoon salt and half teaspoon cumin and mix in a small bowl.

Heat two cups of vegetable oil in small pot. When hot, toss a handful of radish, making sure that you don’t crowd the pot.

Fry for approximately 8-10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up. They do take longer to crisp than potato chips.

Place a paper towel on a plate, take fried watermelon chips out and place in a single layer—this helps to dry and crisp up the watermelon radish. Season with cumin salt.

Continue until done. Season each batch separately and set aside.

sweet potato bisque with roasted watermelon radish
adapted from texas monthly
serves 4-6
  • 4 sweet potatoes, diced
  • 1 watermelon radish, diced
  • 4 T grapeseed oil
  • 2 stalks celery, diced
  • 1 yellow onion, diced
  • 2 leeks, cut into rounds (or sub an extra onion)
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 2 quarts chicken or vegetable stock
  • 1/2 pint heavy cream
  • pinch of turbinato sugar, tumeric, and coriander
  • kosher salt
  • splash of sherry

Heat oven to 350 degrees. Toss sweet potatoes with oil, salt, and pepper. Roast until soft and caramelized on a sheet tray. Meanwhile, toss diced radishes with oil, salt, and pepper, then roast separate until crisp on the outside and soft on the inside (keep an eye on these; they roast fast!). Cool and set aside.

In a large pot, sauté the celery, onion, and carrot. Sauté until translucent. Add garlic and shallot. Deglaze the veggies with the stock.  Simmer and add the roasted sweet potatoes, spices, and cream. Blend with an immersion blender (or in batches in a regular blender) and add a splash of sherry. Taste. Garnish with roasted radish.


From the Land 1.9

Happy New Year! We hope you all had a fantastic and relaxing holiday! CSA distribution begins again this week, and will continue every week through May 1 (for students or those on the “academic calendar”) or May 8 (for “community members”).

food for thought

full share: carrots, potatoes, onions, choice of butternut or acorn squash, pie pumpkin, dried chiles, garlic, and choice of pasta or jam!

partial share: carrots, potatoes, onions, and choice of butternut or acorn squash

veg of the week

acorn squash: Cucurbita pepo

Though commonly thought of as a winter squash, this sweet nutty squash belongs to the same family as summer squashes such as crookneck and zucchini, but is cold-tolerant and is therefore planted late and harvested after the skin hardens. Acorn squash is native to North and Central America, with 10,000 year old seeds of a similar variety found in a cave in Mexico! Squash is particularly effective at mobilizing contaminants from the soil, so this is one vegetable that is especially important to purchase or grow organic.

Uses: Like other larger squashes with hard rinds, acorn squash are often baked and then stuffed with rice, meat, and/or vegetables. The seeds can be toasted and eaten (170F for 15-20 min), and the skin is even edible (unlike true winter squashes with their harder rind). Acorn squash is very versatile, and can be roasted, stuffed, chopped and eaten with pasta, mashed and baked into bread or blended and made into a pie, or sliced thin and fried (acorn squash fries – yum!)

Nutrition: Acorn squash is not as rich in beta-carotene as true winter squashes, but is rich in dietary fiber and potassium, and is a good source of vitamins C and B, magnesium and manganese.

To store: Keep in a cool place (the kitchen counter in winter should be fine!) for up to a couple weeks, cooler if storing longer.


How do cows make milk?
By Alex Deck

Recently I have been getting up at 7am to milk the dairy cows on my family’s farm. I’ve been around lactating cows for a long time and I always wondered how cows actually made the milk.

Here’s how it works. Most of you know that a cow needs to have a calf before she can start lactating. What is not quite so obvious is that milk is made solely from the cow’s blood. The process begins with the cow eating grass, grain, hay, anything. The food goes into the first of the cow’s four stomachs, her rumen, where it is broken up and mixed with water. The food then “mooves” to her second stomach, the reticulum, where it is turned into small balls. These balls are called cud. The cow burps up her cud during leisure moments and chews it a second time. The cud then moves to the third stomach, the omasum, where it is squashed to remove water. In the fourth stomach, the abomasum, the food is digested and broken down further. Animals with four stomachs are called ruminants. The four stomachs enable them to break down coarse fibrous material into something we can use. Unfortunately, humans are three stomachs short of being able to eat grass.

After all this, the digested food goes into to the intestines. Capillaries (small veins) connect to the intestines and transport the blood all over the cow, including the udder. Inside the udder the blood is fed to millions of alveoli where milk cells are located. These cells take nutrients from the blood, reconstitute it and make new molecules like casein and lactose (a kind of sugar). When the cow is triggered by oxytocin the milk moves from the alveoli to the Gland Cistern. When the Gland Cistern is full the teat cistern begins to fill, ready for a calf to nurse! This process takes between 50 to 70 hours.


potato-stuffed acorn squash
adapted from never homemaker
serves 4

  • 2 acorn squashes
  • Salt and pepper
  • 15-20 small red potatoes
  • 1 T packed fresh sage leaves, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 T olive oil
  • milk

To roast the squash . . .

Preheat your oven to 350 degrees F.

Split the squashes in half and scrape out the seeds with a spoon. Place the squash halves — cut sides up — on a rimmed baking sheet lined with parchment. Sprinkle each with salt and pepper. Bake in the oven for 30 minutes, until they are tender.

Prepare the filling in the meantime . . ..

Boil the potatoes until they are tender. Chop the onion and garlic.

Saute the onion and garlic until the onions are glassy. Toss on some pepper and salt to taste. When the potatoes are done, toss everything — including the chopped sage — into a large mixing bowl. Add milk 1/4 cup at a time and keep mashing until you reach a chunky mashed potato consistency.

When acorn squash are done roasting, turn up the heat in your oven to 400 degrees F. Remove squash from the oven and fill each with the potato mash. Top with cheese and bake for 10 minutes.

acorn squash and arbole chile soup
adapted from petit chef
serves 4
  • 1/2 stick butter
  • 1/2 cup brown sugar
  • 1 onion, chopped
  • 4 celery stalks, chopped
  • 4 carrots, chopped
  • 3 cloves garlic, chopped
  • 3 large or 4 medium acorn squash
  • 15 dried arbole chile pods or any small red dried Tai chile will work just as well
  • 2 quarts chicken or veggie stock

Cut squash in half, cut of the ends so squash can sit upright once in half, and clean out the seeds and place on baking sheet, cut side up. Put one pat of butter and one spoonful of brown sugar in each half and bake at 350 degrees for about an hour. Squash should be very tender and a little browned is okay too.

Meanwhile, in a good sized pot, saute over medium heat the onion, garlic, celery and carrot in olive oil until soft, then add stock and the chiles. Bring to a boil then reduce to simmer for about 30 min.

Remove chiles from stock and cut off stems of about 3-10 chiles (depending on how spicy you like it). Put cleaned chiles back in stock/ veggie mix and discard the rest of the chiles.

Let the stock and the squash cool a bit. With a metal spoon scoop the squash out of the skin straight into the stock/veggie mix. Once all the squash is in the stock go ahead and, in batches, ladle it into the blender and puree until smooth. Pour soup back into pot, reheat, salt and pepper to taste, and garnish with sour cream.

acorn squash with carrots and roasted seeds
adapted from green lite bites
serves 2
  • 1 acorn squash
  • 5 carrots, chopped 
  • 5 sprigs each of fresh Rosemary and Thyme (or a sprinkle each of dry)
  • 2 t olive oil
  • salt

Preheat the oven to 425 degrees.

Cut the squash in half. Scoop out the seeds and place in a strainer. Separate the pulp from the seeds and rinse. Cut the squash in about 1/2 inch chunks. (As noted above, the skin is edible so don’t worry about cutting it off)

Lay the seeds on a cookie sheet sprayed with non-stick cooking spray. Spray the tops and sprinkle with kosher salt. Roast for about 10 minutes.

While the seeds are cooking, cut the carrots into 1/2 inch chunks.

When the seeds are done, remove them from the cookie sheet.

Put the squash, carrots, olive oil and herbs in a large bowl, toss and put on the cookie sheet. Sprinkle with kosher salt and roast for about 25-35 minutes until the squash is soft.

Just before serving, sprinkle the toasted seeds on top.

From the Land 12.12


Students/PC members: are you signed up for the Spring Share? If you’re not sure, please ask and we’ll check your contract. This is your last day of Fall Share!

food for thought

full share: cucumbers, potatoes, roasted ancho chiles, cabbage, garlic, sweet onions, butternut squash, and carrots

partial share: cucumbers, potatoes, roasted ancho chiles, and cabbage

veg of the week

cabbage: Brassica oleracea var. Capitata

Descending from the wild cabbage, as do broccoli, turnips, and most cooking greens, cabbage is now found in a variety of colors and varieties, and found throughout the world. It is a staple of Asian cooking, and though half of the world’s brassicas are grown in China, the cabbage is thought to have been domesticated in Europe around 1000 BC, becoming widely popular throughout Europe by the Middle Ages. And they range in size, with the largest recorded at 138.25 lbs! (Don’t worry, ours will be closer to 2 lbs!)

Uses: Fermenting for sauerkraut or kimchi, slicing thin and mixing with mayonnaise for coleslaw, or stir-frying with other vegetables are all simple and common ways to eat cabbage. Short steaming is the most effective nutrient-preserving cooking technique.

Nutrition: Cabbage is rich in vitamins A and C (antioxidants, strengthen immune system), anthocyanins (anti-inflammatory nutrients), and glucosinolates (help prevent cancer). In addition, cabbage provides digestive tract support and cardiovascular support.

To store: Put the whole head in a plastic bag and store in your refrigerator’s crisper drawer – it will keep here for 1-2 weeks. Keep the outside leaves on during storing. Once cut, it starts to lose nutrients, so chop only just before using! 


Chino Valley Farm
by Alex Deck

Sixteen years ago Mike and Kate O’Conner started farming tomatoes. Back then “growing food was a business” says Kate. Today, she says “it’s turned into more of a lifestyle…. Growing people’s food is a kind of sacred trust.” The farm has grown to include more than fifty different products, not including thirty-five types of tomatoes. Food grown on their farm ranges from asparagus and zucchini to berries and fruit. Most of the fruit is stone fruit, peaches etc.

The farm is eleven acres with two to three acres in production, plus an acre of greenhouses. There are two barns and two greenhouses. It’s run by the family, Mike, Kate and two daughters, a few employees and about four to five interns at a time totaling between ten and fifteen people. The interns find the farm via WWOOFing or Besides the PCCSA, they sell at half a dozen farmers markets during the growing season, including the Prescott and Prescott Valley Farmers Markets, and through the YC Grown Farming Co-op. They provide the PCCSA with about half of our items during our season, ranging from tomatoes and strawberries to winter squash, onions, and potatoes.

Looking to the future, their eldest daughter is showing increasing interest in the farm and starting to can tomatoes in their commercial kitchen. Mike and Kate are very excited about this and thinking about future business opportunities. Recent successful canning endeavors have included strawberry preserves, vinegar and prickly pear syrup.

Visit their Facebook page here.


gingered cabbage
adapted from World’s Healthiest Foods
serves 4

  • 6 C thinly sliced cabbage
  • 1/2 C chopped scallions (or sub sweet onion)
  • 1 T minced garlic
  • 1 T minced fresh ginger
  • 1 T chicken or vegetable broth
  • 1-1/2 T soy sauce
  • 1/2 T rice vinegar
  • salt and white pepper to taste

Slice cabbage and mince garlic and let them sit for 5 minutes to bring out their health-promoting properties.

Heat 1 T broth in a large stainless steel skillet. Sauté cabbage, scallion, garlic, and ginger over medium heat for 3-4 minutes stirring frequently.
Add soy sauce and rice vinegar, and season with salt and pepper to taste.
roasted winter squash with cabbage and onions
adapted from farmer dave’s
serves 6
  • 1 small butternut squash
  • 1-3 T extra virgin olive oil
  • 1/2 onion, chopped
  • 1 t coarse sea salt
  • 3 T balsamic vinegar
  • 2 garlic cloves, minced
  • 1 cabbage, chopped

Preheat oven to 425 degrees F. Leaving the skin on, cut squash in half, remove seeds and chop into bite-size pieces. In large bowl, combine squash with onions, vinegar, 1-2 tablespoons olive oil, and salt. Spread out onto cookie sheet and roast 30 minutes or until soft. Remove from oven and set aside.

Heat remaining tablespoon of oil in large sauté pan over medium heat. (For an oil-free version, heat a quarter cup of water in a sauté pan until it boils). Saute garlic until fragrant (about 2 minutes). Fold in cabbage a little at a time until it all fits in pot and cook until tender, adding water or broth as needed to prevent burning. Remove from heat, add roasted squash, toss to evenly distribute and serve.

balsamic-molassis roasted potatoes, cabbage, carrots, and onions
adapted from big mike’s eats
serves 4 as side dish
  • 1 cabbage, sliced into 1/3 inch strips
  • 1 onion, sliced into thin half rings
  • 4-5 fingerling potatoes, sliced into 1/4 rings
  • 6 carrots, sliced on the diagonal into big bites
  • 1 T molasses
  • 3 T balsamic vinegar
  • 3 T stone ground mustard
  • 1 1/2 t dried thyme
  • 3 t sea salt

Preheat your oven to 450˚

Prep your vegetables. Toss the carrots, potatoes, and leeks into a high-heat safe baking vessel with a lid, like a casserole dish or dutch oven. Separate the onion rings from each other. Add the molasses, balsamic, mustard, thyme, and salt, then mix well.

Add the cabbage, making sure to pull the pieces apart a little bit. Stir well to get coated in the dressing, then put the lid on the container and pop it into the preheated 450˚ oven for 45 minutes or until the potatoes are tender and all vegetables are golden brown and fragrant.

Author’s tip: extra great with fresh made applesauce! Enjoy!

From the Land 12.5

food for thought

full share: citrus, purple top turnips, mizuna, kohlrabi, summer squash, spaghetti squash, rapini, and green tomatoes

partial share: citrus, kohlrabi, summer squash, and rapini

veg of the week

rapini: Brassica rapa var. rapa

Also known as broccoli raab, rapini is closer in relation to turnips than to broccoli! It probably descends from a wild herb related to the turnip. It has a unique and complex nutty, bitter taste, and has spiked leaves that surround a bud that looks like a broccoli floret.

Uses: Common in Italian and Chinese cuisine, saute rapini stems and leaves in olive oil and seasonings and serve as a side dish, or use it as a pizza topping or on hot sandwiches. Steaming and/or sauteing mellows the flavor, and boiling with a ham bone takes away the bitterness. Lower temperature for longer time is best. Similarly, substitute rapini for any recipe that calls for turnip greens.

Nutrition: Rapini is a great source of vitamins A, C, and K, and potassium, calcium and iron.

To store: Put in plastic bag and store in crisper drawer.


Summer Place Pecan Farm – “We grow em! shell em! and sell em!”
by Alex Deck

Some of you may have pecans left from two weeks ago, but I doubt it, they tasted too good. Here is a little bit about where they came from!

30 years ago Dr. Tinlin, known as the Johnny Appleseed of pecans according to their website, found out that Camp Verde, AZ is the perfect place to grow pecans. Camp Verde is about an hour east of Prescott off of  I 17. Every year, just before Valentines day, the farm puts on a Pecan and Wine Festival. This is a good way to check out your local pecan provider.

For those of you wishing you had more of those pecans you’re in luck. You don’t have to make the drive out there, Summer Place Pecans will ship anywhere!

Their products include:

  1. Shelled pecans, large and halved
  2. In-shell pecans
  3. Roasted and Salted pecans
  4. Cajun Flavored pecans
  5. Cinnamon flavored pecans
  6. Pecan shellers and more!

To order email or call 928-567-5202

or visit their website


braised rapini
adapted from closet cooking
serves 4 as side dish

  • 1 bunch rapini, trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes, or to taste
  • salt to taste

Bring a large sauce pan of water to boil, add the rapini and cook until the stalks are tender, about 2-4 minutes. Drain, chill in ice water, pat dry and set aside.

Heat the oil in a pan over medium heat. Add the garlic and red pepper flakes and sauteed until fragrant, about a minute.
Add the rapini and toss to coat in the oil, garlic, and red pepper flakes.
roasted spaghetti squash with broccoli raab and canellini beans
adapted from clean and delicious
serves 4

  • 1 spaghetti squash
  • olive oil
  • 4 cloves garlic, chopped
  • pinch red pepper flakes
  • 1 bunch broccoli raab
  • 1/4-1/2 C veggie broth
  • 1 C cooked canellini beans
  • 2 T Pecorino Romano/parmesan cheese
  • salt and pepper to taste

Pre-heat oven to 400.

Cut spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper.

Place squash flesh side up on a rimmed baking sheet. Bake for 45 minutes or until squash is tender and cooked through. Once the spaghetti squash has cooled enough to be handled, use a fork to scrape out the flesh into spaghetti like strands.

In the meanwhile, heat olive oil over a medium heat in a large non-stick sauté pan. Add garlic and red pepper flakes and cook until the garlic is fragrant, NOT brown.

Add broccoli rabe to the pan and season with salt and pepper. Pour in broth and pop a lid on. Allow to cook for about ten minutes or so or until the broccoli rabe is tender.

Remove the lid and add the spaghetti squash and the beans to the pan. Combine everything together and allow to cook for another ten minutes or until everything is heated through. Adjust seasonings and top with grated cheese.


sauteed rapini with kohlrabi
adapted from epicurious
  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 t grated lime zest
  • 2 T fresh lime juice
  • 1/4 C extra-virgin olive oil, divided
  • 2 bunches rapini
  • 5 garlic cloves, finely chopped
  • 1/3 C salted roasted pistachios, chopped

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop rapini. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute garlic until pale golden, about 30 seconds. Add rapini by the handful, turning and stirring with tongs and adding more as volume in skillet reduces. When all of rapini is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss rapini with kohlrabi and pistachios.

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.