Announcement: New Year, New Focus

Posted by on 24 Jan 2014 | Tagged as: Uncategorized

This year, Stranger’s Hill Organics will be focusing on growing organic vegetables and plants for sale at local outlets such as the Farmer’s Market and Bloomingfoods.

We are not offering a CSA this year. The Local Grower’s Guild maintains a list of our local growers and producers (, many of which run CSAs. The classifieds section of the Bloomingfoods newsletter is also a great place to find local CSAs.

Thank you for your support of our local food economy. We wish you good health and delicious, nutritious eating in 2014 and beyond!

CSA Newsletter-Week 9

Posted by on 21 Jul 2013 | Tagged as: Uncategorized

July 2013


What to expect in this week’s share:

    • Cucumber
    • Zucchini
    • Okra
    • Basil
    • Tomatoes
    • Eggplant

Volunteer Highlights:

Special Thanks to Melissa Lahn and Steve Host for volunteering their time at the farm.  Bloomington is a special place in that a lot of it’s residents are connected with their food, the farmers, local distributors, and the food pathways.

Come Volunteer at the farm, we enjoy sharing our daily connection to mother nature with you through our love and labors of farm work.  Some things you could learn while you’re here are:  how to pick and handle tomatoes, how far apart to plant eggplants, what is in our soil, how to pack a csa box, what are the names of the varieties of kale, and even the names of the farmers who pick your food.  These are just a few things you could learn while volunteering.  Every crop’s preparation, maintenance, and harvest has a valueable lesson.

It’s tomato time, so if you’d like to earn a little extra food while helping harvest tomatoes, please volunteer as soon as you can.  A great time to work is from 9am-12pm.  Bring a sack lunch, so we can break bread and swap stories.

If you’re interested in coming out to volunteer or know of anyone that would be interested, please e-mail us:

Words from our volunteers

Question: “What did you enjoy most about working at the farm?”

Steve: ” I was excited to harvest food, that I knew was going directly to CSA member within a few hours.  That’s a pretty awesome turn around if you ask me!”

Melissa: ” I really enjoyed learning about Strangers Hill Organics, and the food they have to offer Bloomington.  I also liked putting the CSA boxes together.”

volunteervolunteer 2

Eggplant tips:

Storing and preserving- Don’t refrigerate, unless you plan on storing for at most a day or two, it will start to develop brown spots and become bitter.  Optimum storage temperature is 50 degrees, so try to keep eggplant in a cool spot.  The best case scenario for the most flavorful eggplant is to use within 24hours, but if that’s just not going to work, wrap with a paper towl and store in a paper bag.

To salt or not to salt-Some cooks might disagree about whether to salt eggplant or not.  To take away the excess moisture and eliminate any bitterness an eggplant may have, salting is recommended.   An eggplant will also need less olive oil while sauteing if salted first.  Unsalted eggplant will absorb about 6-8 tablespoons of oil compared with a salted eggplant, which will only requre about 2 tablespoons.  To salt the eggplant, simply sprinkle the cut eggplant with salt and place in a colander for 30 minutes or more.  After the 30 minutes, lightly squeeze out the moisture and pat dry.  If you prefer not to salt, I recommend blanching the eggplant as the best cooking alternative.


The following recipe is an excellent moussaka recipe I found last year.  Instead of using lamb, I used an soysage crumble mix–crumbled tempeh would also work.  You just might have some extra zucchini that would fit into this recipe perfectly.   You may not have 3 large eggplants as the recipe call for, so use some zucchini in it’s place.


Quick and Easy Cucumber Salad

CSA Newsletter-Week 8

Posted by on 15 Jul 2013 | Tagged as: CSA, Newsletter

July 2013

basil further

What to expect in this week’s share:

    • Cucumber
    • Zucchini
    • Okra
    • Basil
    • Garlic
    • Chard or Kale

Notes from the farm:

As the tomatoes are getting ready for next week’s harvest, we are preparing to harvest them with delight. Although many organic farmers, especially in the Midwest, are biting their nails in anticipation for the tomatoes to ripen. Last weekend’s beautiful clear skies gave us rays of hope for the tomatoes. If you look at the picture of the tomatoes below, you will see our tomatoes are currently about the color of the 3rd tomato, from left to right.


In addition, we had a giant scarecrow of a hot air balloon touch down at the farm, just briefly though, as if to command  presence and oversee to the abundance in work,  at Stranger’s Hill Organics.

scarecrow 1 72 scarecrow 2 72 scarecrow 3 72


Crystal’s Basil Bloody Mary

Tip on lowering OKRA’S slime quotient

To make a simple

Bruschetta : you need 6 ingredients:

  1. Raw garlic
  2. Basil
  3. Roma Tomatoes
  4. Extra Virgin Olive Oil
  5. Salt (preferably ground sea salt)

Top the above on warm, fresh, Italian Bread (ingredient #6). Yummy!!!!!!

We love to cook at my house, and bring more garlic please…..vampires need not bother.  Feel free to experiment with the ingredients listed above.  The rough equivalents of the ingredients we used are included next.  In a bowl, we added two heads of garlic, yep, that’s right….. not two cloves, 2 heads. Tear up 1/2 bunch of basil leaves.  Diced roma tomatoes (~4) and about 2 tablespoons of olive oil.  Let your taste buds explode!

*Caution: make sure your loved one’s and snuggle bugs eat this too! All in! Allicin!


CSA Newsletter- Week 7

Posted by on 01 Jul 2013 | Tagged as: CSA, Newsletter

July 2013

What to expect in this week’s share:

    • Cucumber
    • Zucchini
    • Cabbage
    • Basil
    • Garlic
    • Sage
    • Chard or Lettuce

**Beautiful Nutritious Foods Photo Contest**

Winners: Tiffany Lippincott and Ben Timpson!!!!!!!!

Click here for: Cabbage Pancakes Recipe.

cabbage and beet pancakes

Special thanks to Jean Briddell of Know Yoga Know Peace for donating 2 yoga class cards.

Notes from the farm:

The previous weeks rain and unseasonable chill have left many farmers yearning to harvest the fruits of their labor.  The tomatoes are on the vines and they have a nice juicy shape, now we need a little more heat and a bit more sun and the tomatoes will be dropping off the vines with the turn of the their lusty red colors.   Although we all continue to work on our patience, we are happy for the rain, as last year was a completely different story.

On multi-tasking:

We are sharing the back lot of Bloomingfoods West with Revolution Bike and Bean Tuesdays in July.  Take advantage of their free bike maintenance help while picking up your CSA distribution.  They are offering for free:  a flat changing clinic, bike inspections, t-shirts, and hilly hundred info.  Hours: 5-9pm.

More Recipes:

Mock Apple Crisp(use zucchini)

Caprese Pasta (use basil)

goldfinch crop 72



Week 6

What to expect in this week’s share:

          • potatoes
          • zucchini
          • beets
          • cucumber
          • cabbage
          •  basil


**Beautiful Nutritious Foods Photo Contest**

CLICK: here to VOTE and see all contestant’s PHOTOS

VOTE by e-mailing or just reply to your newsetter e-mail

1 vote per CSA share please and all votes in by Friday, July 5th 2014

squash (2)



Courtney’s Awesome Slawsome

I love, love, love cabbage season.  The fun thing about cabbage, is you can do so many things with it…..  Add it to soups, salads, slaws, stuffed peppers, and the list goes on………..  Listed below is a recipe I gathered from my best friend Courtney, an 18th century literary genious, with a few amazing culinary tricks up her sleeve.    This is a slaw that is nutritious, easy to make, and I can literally eat it every day until it’s gone! 

Roasted Beet Hummus

This recipe, shared by Sue Whittington, is a fabulous idea for a recipe!  This is an excellent snack idea for anyone,  and especially someone with diabetes.  Hummus is a great snack on its own, but it just got better! Add roasted beets and decrease the overall calories, adds more iron, fiber, and betalains (a phytonutrient).  Certain flavonoids in the beets delay the breakdown of sugar in the beets, giving it an extra special property that aids with blood sugar control. 

 farmers 2013

 Just a few of our CSA farmers! From left to right: Cameron, Dave, Nick, Ryan, and Kaisa.

Posted by on 24 Jun 2013 | Tagged as: CSA, Newsletter

June 2013

Week 5

What to expect in this week’s share:

  • red pontiac potatoes
  • kale
  • swiss chard
  • beets
  • mystery vegetable

**********Beautiful Nutritious Foods Photo Contest**********


Don’t forget to submit your photo for this contest.  I have no submissions so far, so your odds of winning 2 yoga passes looks pretty good at this point.  Know Yoga Know Peace on Morton Street is happy to provide 2 CSA members with complimentary passes for your involvement of this mindful photo contest.  Remember simplicity! Please e-mail your plate creation photo to by June 28th. (Deadline has been extended)

Simplicity is the ultimate sophistication



Rudolf Breuss, a Austrian naturopathic doctor developed this juice consisting of beets, carrots, celery, radish, and potatoes in specific ratios to provide a balance of basic elements required for the body’s nourishment.  This juice is used as part of a 42-day fast for total cancer treatment.  The intended effects are to starve cancer cells.  The key here is finding foods you can incorporate into your diet daily that are anti-angiogenesis feeding foods.  To listen to the thought and theory behind starving your cancer with a good diet,  follow this link: Ted Talks-Can We Starve Cancer?   


1 medium beet, washed and peeled

1 large carrot

1 large parsnip

1 large celery stalk

1 medium pontiac red potato

1 cup sliced radish

Process all ingredients through a juicer

Serves 1-2

beets condensed


Posted by on 03 Jun 2013 | Tagged as: Uncategorized

2013 Newsletter

Week 4

What to expect in this week’s share:

  • carrots
  • kale
  • swiss chard
  • lettuce
  • broccoli
  • collards

Notes from the farm:

sunflowersOhio Spiderwort 72

    After years of hard work and love of the land we notice many supportive communities at the farm.  The village that raises the child can translate to the ecology that nurtures the seed.  It is not only the careful planting of the seed, but nurturing the family that sustains it. This will create an ecosystem of support and enlightenment.  Our friend the Garter Snake enjoys the fine dining atmosphere of the watermelon fields, while devouring slugs with a sly grin.   The cute tadpoles find their way back again, as they do every year to assist with cultivation of the lily pads, while the Snapping Turtles give a shell full of pond maintenance, and the Goldfinches………………….. anticipate.  These feathery friends wait patiently for the sunflower seeds they so desire.  They’ll be waiting for a while as these seeds are far from ready yet.


We’ve planted an annual flower beds,  including sunflowers, calendula, nasturtium, zinnia, borage, snapdragon and sweet alyssum.  We look forward to sharing some of these beautiful flowers with you later in the season.

************Beautiful Nutritious Foods Photo Contest*************

Studies show that if your food looks better, it also tastes better.  We have the freshest, most flavorful, and beautiful vegetables around, just look inside your weekly distribution box.   Please share your beautiful plates with us.  We want to see what kinds of creations you come up with.  Please send your plate creation photo to by June 25th and we will announce the winner of 2 yoga passes in the July 1st newsletter.

Arranged Vegetables Creating a Face


Week 3


Starbor Kale: Picture taken June 7th, 2013 by Crystal Olry

What to expect in this week’s share:

  • collards
  • kohlrabi
  • lettuce
  • swiss chard
  • kale
  • broccoli



Almost everyone brought back their boxes from last week.  Thanks for being part of a sustainability team!  Keep up the good work!

Special thanks to Carole Nowicke!  Thanks for sharing recipes, especially the one listed below.

Click here:  Learn how to MASSSAGE your Kale

Recently I had an absolutely delicious massaged kale salad at Bloomingfoods!  I couldn’t believe how good it tasted, yet then I hadn’t quite heard about the kale massaging technique.  As I ate the salad, I wondered how the kale leaves were able to maintain their form while boasting all the flavors raw kale has to offer.  Carole was so kind to bring light to this simple secret I ran across at Bloomingfoods.  As we share ideas and offer new solutions on how to incorporate raw foods in the diet,  we might find the secret ingredients behind these uncooking recipes.   For example, add one cup of love, a dash of appreciation, and many thoughtful chews, and discover your palate through simplicity.

Nutrient Information:

Click Here: Kale Nutrient, Recipe, and other information


*****************SPECIAL NOTE******************

Next week we will announce information about “Beautiful Nutritious Foods” photo contest.  So, start snapping shots of your meal creations.



Week 2

rainbow swiss chard

What to expect in this week’s share:

  • collards
  • kohlrabi
  • spinach
  • lettuce
  • radishes
  • swiss chard
  • kale

Nutrient Information:

Click here: SWISS CHARD the SUPERFOOD we love! nutrient density and recipe

Recipe Sharing:

Kale Chips Recipe Clip : video on how to make kale chips.  One of my favorite and easy to make snacks.

If you have any dynamite recipes you’d like to share, please send them to

Notes from the farm:

What’s a killdeer anyway? These brown and black feathered, white bellied, squawking plovers are at the very least entertaining with their “broken-wing-routine”.  Their willingness to nest next to people, makes them our field friends when planting hundreds of seeds by hand.   Never a lonely afternoon in the kale fields with killdeer friends by our sides.  Soon we may get to see the babies arrive!

Killdeer Killdeer Charadrius vociferousKilldeer eggs

Volunteering, YES YOU! This is such a great year to volunteer!  Why? The soft and gentle spring is bringing forth abundance and beauty.  You might notice the extravagant intricacy of the rainbow swiss chard in the picture above.  It reminds me of the veins of life that our bodies soak up from the fresh and raw earth harvests.

In addition, why not get out of the gym and instead give yourself an hour or two farm workout and learn a thing or two that will inspire your gardening ambitions or give you a deeper appreciation of what organic food means.

Lastly, lets talk about RAW.  Raw diets are what everyone is talking about these days.  Would you like to take raw a step further?  How about trying a fresh kolrabi right out of the ground and into your mouth.  Now I have a deeper appreciation for raw after trying a couple vegetables right from the field.  Keep and eye open for further RAW recipes and discussion.  Your CSA shares are a great way to add more raw foods in your diet.  Why not?  Raw foods are some of the most pure and delicious forms of cuisine. Bon Appetite!

“Lettuce” Begin the 2013 CSA Season!

Posted by on 26 May 2013 | Tagged as: CSA, Newsletter

Hurrah – the 2013 CSA Season has begun!  Share boxes will be ready for pick up on Tuesdays and Thursdays each week. Please review your membership agreement form for the pick up day and location that you selected. If you have any questions, contact us at

Scroll down to find your CSA newsletter.

See what’s going in the boxes every week, read updates about the farm, browse links to recipes and helpful resources, and check out our photos.


Follow the weekly newsletter for our 2012 CSA season here

Posted by on 07 Aug 2012 | Tagged as: Farm News

See what’s going in the boxes every week, read updates about the farm, browse links to recipes and helpful resources, and check out our photos.

>>Click here for the weekly CSA newsletter

Week 3 CSA Update

Posted by on 12 Jun 2012 | Tagged as: CSA, Newsletter, Uncategorized

Half share from week 1

Crop Update:

The deer recently made a meal of our lettuce beds, and as a result, we’re going to be a little pressed to get lettuce for this week’s share; of course, we’re going to do what we can with the heads that went untouched, and we’ll work hard to make sure everyone gets a great share. Unfortunately, once a deer knows where they can find food, they typically return. As a result, we’ve resorted to using a heavy row cover as protection, but it has some downsides: they can move it or chew through it if they really want to,  and it signals to the plants that it’s time to flower, meaning the lettuce will bolt and become unusable sooner than it otherwise would. There are other deer repellent solutions out there, but most are just not feasible at this scale.

Volunteer Opportunities: Though it isn’t mandatory, we feel that volunteering provides a good chance for people to more completely see how their food is produced and to have a hand in the process. You can choose in what area you’d like to assist (planting, harvesting, etc.) depending on your interest. If you have free time and you’d like to take us up on this offer, send us an email ( at least a day or two ahead of time and we’ll be sure to have things ready for you. Otherwise, we’re going to organize some dates for large group volunteering that we’ll be keeping you updated about. Thanks for the helping hand!

Here’s what you can expect in this week’s share:

  • Lettuce
  • Kohlrabi
  • Carrots
  • Kale


Kohrabi and Carrots

Roasted Kohlrabi

Braised Kohlrabi

Quick Kohlrabi Pickles

Kohlrabi and Apple Slaw

Spicy Kohlrabi Sukke

Masala Chili with Kale & Kohlrabi

Toscana Soup (w/ Kale)

Kale Carrot and Avocado Salad

Kale Tacos

Stir-Fried Kale and Carrots

Chorizo and Kale Pasta Bowl

Bulgur and Kale Casserole with Yogurt Topping

What you can do with a whole lot of kale.

CSA registration closed for the 2012 season

Posted by on 25 May 2012 | Tagged as: CSA

It’s true, our CSA member group has reached it’s capacity. If you still want to join us this season, let us know at and we’ll happily update you if we decide to increase the size of our member group. Or, if you want to wait until next year to join the program, we can add you to the list of people who we contact first when we open up registration for the 2013 season. We’re very grateful for your interest and support, and we hope to welcome you as a member of our CSA program in the future. Thank you!

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