Urban Roots CSA
Urban Roots offers a 17-week CSA (Community Supported Agriculture) program that runs from March to July each year. We offer 40 "shares" for people who want to support Urban Roots and receive a variety of fresh produce weekly from the farm. Shares will go fast, so reserve yours today!
Urban Roots is still recruiting members for our 2011 CSA! The program has already started, but you can still sign up for a pro-rated cost. This year pick up options are either Saturdays at the Austin Farmers' Market downtown or at the Urban Roots farm or Wednesdays at the Austin Farmers' Market Triangle. To learn more or sign up, visit www.urbanrootscsa.kintera.org.
If you have questions about how our CSA works or if you are interested in joining, e-mail Max.
Urban Roots' Hunger Relief Partners
Urban Roots Farm Interns donate 40% of their harvest to local agencies to help relieve hunger in
Central Texas. In the Summer Session, our youth Farm Interns do volunteer at some of these
organizations, where they learn about the realities of hunger in Austin and begin to understand
the imoprtance of serving their community. During the 2010 season, Urban Roots donated produce to
the following organizations:
AIDS Services of Austin
Angel House Soup Kitchen
Caritas
Foundation Communities
Capital Area Food Bank
Meals on Wheels and More
Manos de Cristo
Casa Marianella
Check out two videos done by Meals on Wheels and More and the Capitol Area Food Bank that highlight
the Urban Roots' hunger relief work at our
News Page.
Farmers' Markets
You can find Urban Roots' produce and our youth at the Austin Farmers' Market
Downtown on Saturdays and at the at the Triangle on Wednesdays from April-July. In the summer,
Urban Roots also sells produce at a Neighborhood WIC Farm Stand.
Recipes
The following recipes are seasonal and can easily be fixed with local produce from the farmer's market.
We thank Chef Madeline Pizzo, from Thai Fresh, for sharing them with
us and for teaching our Farm Interns to cook!
Refreshing Cucumber Soup
3/4 cup plain yogurt
2 cups peeled, chopped cucumbers
1 cup Sorrel, chopped
1/2 cup water
2 chopped mint leaves
1 clove garlic, minced
salt to taste
Place all ingredients in blender or food processor and blend until
creamy. Salt to taste and enjoy!
Roasted Potato and Beet Salad with Basil-Garlic Oil
2 cups beets, cut into 1/2" x 1/2" cubes
2 cups potatoes, cut into 1/2" x 1/2" cubes
1/4 cup olive oil
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Basil oil
1/2 cup olive oil
1 cup basil leaves, packed
3 cloves garlic, slightly crushed
sea salt and black pepper
For basil-garlic oil:
Blanch basil in medium saucepan of boiling water for 10 seconds. Drain. Rinse under cold water. Pat
basil dry with paper towels. Transfer to blender. Add oil and garlic cloves puree until smooth.
Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.
Let stand at room temperature for 30 minutes before using.)
While allowing basil oil to cool, roast the potatoes and beets.
Toss the beets with half of the olive oil and salt and pepper and spread onto a cookie sheet so that
there is one one even layer of beets. Do the same with the potatoes. Roast the vegetables until
tender and slightly browned at 450 degrees, about 20 minutes. Remove from oven and let cool.
Combine the roasted beets and potatoes with basil-garlic oil. Serve at room temperature or slightly chilled.
Summer Squash and Green Bean Salad
3 cups mixed summer squash, medium dice
1 cup green beans, cut into 1 inch pieces and slightly "smashed" with back of knife
1/2 cup white parts of spring onions, thinly sliced into rounds
1 cup green parts of spring onion, cut into large pieces
1/2 cup olive oil
1/4 cup vinegar of your choice (white, apple cider, or other flavor)
2 tablespoons of local honey
salt to taste
Combine greens of onion, oil, vinegar, honey and salt in blender and process until onions are pureed.
Toss squash, green beans and whites of onions with dressing and allow to marinate at least 30 minutes
before serving.
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Urban Roots' Hunger Relief Partners
Urban Roots Farm Interns donate 40% of their harvest to local agencies to help relieve hunger in
Central Texas. In the Summer Session, our youth Farm Interns do volunteer at some of these
organizations, where they learn about the realities of hunger in Austin and begin to understand
the imoprtance of serving their community. During the 2010 season, Urban Roots donated produce to
the following organizations:
AIDS Services of Austin
Angel House Soup Kitchen
Caritas
Foundation Communities
Capital Area Food Bank
Meals on Wheels and More
Manos de Cristo
Casa Marianella
Check out two videos done by Meals on Wheels and More and the Capitol Area Food Bank that highlight
the Urban Roots' hunger relief work at our
News Page.
Farmers' Markets
You can find Urban Roots' produce and our youth at the Austin Farmers' Market
Downtown on Saturdays and at the at the Triangle on Wednesdays from April-July. In the summer,
Urban Roots also sells produce at a Neighborhood WIC Farm Stand.
Recipes
The following recipes are seasonal and can easily be fixed with local produce from the farmer's market.
We thank Chef Madeline Pizzo, from Thai Fresh, for sharing them with
us and for teaching our Farm Interns to cook!
Refreshing Cucumber Soup
3/4 cup plain yogurt
2 cups peeled, chopped cucumbers
1 cup Sorrel, chopped
1/2 cup water
2 chopped mint leaves
1 clove garlic, minced
salt to taste
Place all ingredients in blender or food processor and blend until
creamy. Salt to taste and enjoy!
Roasted Potato and Beet Salad with Basil-Garlic Oil
2 cups beets, cut into 1/2" x 1/2" cubes
2 cups potatoes, cut into 1/2" x 1/2" cubes
1/4 cup olive oil
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Basil oil
1/2 cup olive oil
1 cup basil leaves, packed
3 cloves garlic, slightly crushed
sea salt and black pepper
For basil-garlic oil:
Blanch basil in medium saucepan of boiling water for 10 seconds. Drain. Rinse under cold water. Pat
basil dry with paper towels. Transfer to blender. Add oil and garlic cloves puree until smooth.
Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.
Let stand at room temperature for 30 minutes before using.)
While allowing basil oil to cool, roast the potatoes and beets.
Toss the beets with half of the olive oil and salt and pepper and spread onto a cookie sheet so that
there is one one even layer of beets. Do the same with the potatoes. Roast the vegetables until
tender and slightly browned at 450 degrees, about 20 minutes. Remove from oven and let cool.
Combine the roasted beets and potatoes with basil-garlic oil. Serve at room temperature or slightly chilled.
Summer Squash and Green Bean Salad
3 cups mixed summer squash, medium dice
1 cup green beans, cut into 1 inch pieces and slightly "smashed" with back of knife
1/2 cup white parts of spring onions, thinly sliced into rounds
1 cup green parts of spring onion, cut into large pieces
1/2 cup olive oil
1/4 cup vinegar of your choice (white, apple cider, or other flavor)
2 tablespoons of local honey
salt to taste
Combine greens of onion, oil, vinegar, honey and salt in blender and process until onions are pureed.
Toss squash, green beans and whites of onions with dressing and allow to marinate at least 30 minutes
before serving.
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Urban Roots' Hunger Relief Partners
Urban Roots Farm Interns donate 40% of their harvest to local agencies to help relieve hunger in Central Texas. In the Summer Session, our youth Farm Interns do volunteer at some of these organizations, where they learn about the realities of hunger in Austin and begin to understand the imoprtance of serving their community. During the 2010 season, Urban Roots donated produce to the following organizations:
Check out two videos done by Meals on Wheels and More and the Capitol Area Food Bank that highlight the Urban Roots' hunger relief work at our News Page.
Farmers' Markets
You can find Urban Roots' produce and our youth at the Austin Farmers' Market
Downtown on Saturdays and at the at the Triangle on Wednesdays from April-July. In the summer,
Urban Roots also sells produce at a Neighborhood WIC Farm Stand.
Recipes
The following recipes are seasonal and can easily be fixed with local produce from the farmer's market.
We thank Chef Madeline Pizzo, from Thai Fresh, for sharing them with
us and for teaching our Farm Interns to cook!
Refreshing Cucumber Soup
3/4 cup plain yogurt
2 cups peeled, chopped cucumbers
1 cup Sorrel, chopped
1/2 cup water
2 chopped mint leaves
1 clove garlic, minced
salt to taste
Place all ingredients in blender or food processor and blend until
creamy. Salt to taste and enjoy!
Roasted Potato and Beet Salad with Basil-Garlic Oil
2 cups beets, cut into 1/2" x 1/2" cubes
2 cups potatoes, cut into 1/2" x 1/2" cubes
1/4 cup olive oil
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Basil oil
1/2 cup olive oil
1 cup basil leaves, packed
3 cloves garlic, slightly crushed
sea salt and black pepper
For basil-garlic oil:
Blanch basil in medium saucepan of boiling water for 10 seconds. Drain. Rinse under cold water. Pat
basil dry with paper towels. Transfer to blender. Add oil and garlic cloves puree until smooth.
Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.
Let stand at room temperature for 30 minutes before using.)
While allowing basil oil to cool, roast the potatoes and beets.
Toss the beets with half of the olive oil and salt and pepper and spread onto a cookie sheet so that
there is one one even layer of beets. Do the same with the potatoes. Roast the vegetables until
tender and slightly browned at 450 degrees, about 20 minutes. Remove from oven and let cool.
Combine the roasted beets and potatoes with basil-garlic oil. Serve at room temperature or slightly chilled.
Summer Squash and Green Bean Salad
3 cups mixed summer squash, medium dice
1 cup green beans, cut into 1 inch pieces and slightly "smashed" with back of knife
1/2 cup white parts of spring onions, thinly sliced into rounds
1 cup green parts of spring onion, cut into large pieces
1/2 cup olive oil
1/4 cup vinegar of your choice (white, apple cider, or other flavor)
2 tablespoons of local honey
salt to taste
Combine greens of onion, oil, vinegar, honey and salt in blender and process until onions are pureed.
Toss squash, green beans and whites of onions with dressing and allow to marinate at least 30 minutes
before serving.
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Farmers' MarketsYou can find Urban Roots' produce and our youth at the Austin Farmers' Market Downtown on Saturdays and at the at the Triangle on Wednesdays from April-July. In the summer, Urban Roots also sells produce at a Neighborhood WIC Farm Stand.
Recipes
The following recipes are seasonal and can easily be fixed with local produce from the farmer's market. We thank Chef Madeline Pizzo, from Thai Fresh, for sharing them with us and for teaching our Farm Interns to cook!
Refreshing Cucumber Soup
-
3/4 cup plain yogurt
2 cups peeled, chopped cucumbers
1 cup Sorrel, chopped
1/2 cup water
2 chopped mint leaves
1 clove garlic, minced
salt to taste
Place all ingredients in blender or food processor and blend until creamy. Salt to taste and enjoy!
Roasted Potato and Beet Salad with Basil-Garlic Oil
-
2 cups beets, cut into 1/2" x 1/2" cubes
2 cups potatoes, cut into 1/2" x 1/2" cubes
1/4 cup olive oil
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Basil oil
-
1/2 cup olive oil
1 cup basil leaves, packed
3 cloves garlic, slightly crushed
sea salt and black pepper
For basil-garlic oil:
Blanch basil in medium saucepan of boiling water for 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil and garlic cloves puree until smooth. Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.)
While allowing basil oil to cool, roast the potatoes and beets.
Toss the beets with half of the olive oil and salt and pepper and spread onto a cookie sheet so that there is one one even layer of beets. Do the same with the potatoes. Roast the vegetables until tender and slightly browned at 450 degrees, about 20 minutes. Remove from oven and let cool.
Combine the roasted beets and potatoes with basil-garlic oil. Serve at room temperature or slightly chilled.
Summer Squash and Green Bean Salad
-
3 cups mixed summer squash, medium dice
1 cup green beans, cut into 1 inch pieces and slightly "smashed" with back of knife
1/2 cup white parts of spring onions, thinly sliced into rounds
1 cup green parts of spring onion, cut into large pieces
1/2 cup olive oil
1/4 cup vinegar of your choice (white, apple cider, or other flavor)
2 tablespoons of local honey
salt to taste
Combine greens of onion, oil, vinegar, honey and salt in blender and process until onions are pureed. Toss squash, green beans and whites of onions with dressing and allow to marinate at least 30 minutes before serving.
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