Week 1 CSA Newsletter~June 14, 2013



This past spring Dr. Jodi Johnson-Maynard, Soil Stewards Farm Advisor, Donna Mills, Farm Development Coordinator and Wieteke Holthuijzen, UISC Project Coordinator teamed with Associate Professor Dephine Keim’s Graphic Design class to explore new concepts for the Soil Stewards Student Farm logo. This year marks the 10th Anniversary of the student farm and it was time to update our look. Dr. Keim’s students did a fantastic job presenting us with four choices to choose from. Each design incorporated elements of farming and learning and it was difficult to choose one of the four. After deliberating, we choose the logo shown in the upper left corner. We have had tremendously positive feedback for the new look. We hope you like it too!



  • Basil plant
  • Sage
  • Garlic scape
  • Chives
  • Green onions
  • Kale



Basil, especially as an extract or oil, is known to have exceptionally powerful antioxidant properties that can protect the body from premature aging, common skin issues, age-related problems and even some types of cancer.



Garlic scapes, or flower stalks, emerge from hard-necked varieties of garlic in June. The stalks wind up as they grow and form eccentric curlicues. Snipping off the scapes before the flowerheads mature allows the plant to direct more energy into the developing garlic bulb, and so we snip them off for a garlic scape harvest in mid-June.

When the garlic scapes are still in full curl, they are tender and succulent. They have a garlicky taste that is milder than the eventual garlic cloves, with the tender snap of just-picked asparagus.

Garlic scapes keep well in cold storage, though freshly cut scapes taste the best. You can keep scapes in the refrigerator for a month or more, in a paper bag to avoid turning them into a slimy science project. If you want to keep scapes flavorful for many moons, make up some scape pesto for the freezer. Scapes tend to get tough and/or lose flavor if overcooked, so start gently.


Garlic Scape Hummus

2 cans of chickpeas (garbanzos), drained

1-cup sesame seeds or tahini

2 tablespoons olive oil

1/2 cup lemon juice

1/2 cup fresh chopped garlic scapes.

Place the ingredients in a blender and mix on high until a thick paste forms. Salt to taste.



Zach Johnson and Donna Mills are growing a new crop called microgreens in the greenhouse. These plants are grown beyond the sprouting size to the first true leaf stage. They are then harvested and have a shelf life of 4-5 days. Microgreens have been tested and found to contain up to forty times the amount of vitamins and nutrients as their larger full-grown counterparts. For example, red cabbage microgreens have 40 times more vitamin E and six times more vitamin C than mature red cabbage. Cilantro microgreens have three times more beta-carotene than mature cilantro. These little powerhouses have the ability to boost health with half the calories because of their nutrient dense composition. We plan to grow them all season and hope you enjoy them. Watch for recipes to come!!


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