Thanksgiving Box Recipes.


Below are a few recipe ideas using vegetables in your Thanksgiving boxes, including:

  • Brown Butter and Sage Scalloped Sweet Potatoes
  • Roasted Sweet Potatoes and Kale with Cranberries
  • Thanksgiving Cabbage Rolls with Cornbread Stuffing
  • Cider Roasted Vegetables
  • Spiced Delicata Squash
  • Roasted Cauliflower Gratin
  • Butternut “Pumpkin” Pie

Storage and Preservation Tips:

  • Sweet Potatoes, Potatoes, and Winter Squashes should not be refrigerated. Keep them out of direct sunlight, in a dry place with some air circulation.
  • Lettuce, Spinach, Kale, Bok Choi, Broccoli, and Cauliflower are best used right away. If you don’t plan to eat them this week, we recommend blanching them and freezing in ziplocs (except for lettuce which doesn’t freeze well.)

 Happy eating this Thanksgiving!



Brown Butter and Sage Scalloped Sweet Potatoes

5 cups sweet potatoes or yams, sliced to 1/8-inch thin rounds
3 tablespoons unsalted butter
3 fresh sage leaves, minced
2 tablespoons all-purpose flour
3 cups unsweetened almond milk
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup shredded Parmesan cheese, divided

Preheat oven to 350º.

In a saucepan over medium high heat, melt the butter and whisking frequently until it begins to brown, about 5 minutes. Add the minced sage to the brown butter and allow to cook until crisp, about 30 seconds. Add the flour to the brown butter and stir to combine, then add the almond milk, salt, pepper, nutmeg, and 1/4 cup of the Parmesan cheese to the saucepan. Stirring constantly, cook until the cheese has melted and the sauce begins to thicken, about 5-7 minutes. Remove from heat and set aside.

In a 9×9 casserole dish, place half of the sweet potatoes and cover with half of the cheese sauce. Top with the remaining sweet potatoes and then top with the remaining cheese sauce. Finally, top the scalloped potatoes with the remaining Parmesan cheese.

Bake uncovered for 60 minutes or until potatoes are soft when you insert a knife into the middle of the casserole. Let stand for 5 minutes before serving. Enjoy!


Roasted Sweet Potatoes and Kale

2 sweet potatoes, peeled and cut into 3/4-inch cubes
Bunch of kale, stems removed, coarsely chopped
Butter/bacon fat/coconut oil (or your fat of choice)
2 Tbsp dried cherries and/or cranberries
Salt and pepper
Balsamic vinegar

Preheat oven to 400F. In a small roasting pan, toss the sweet potatoes with salt, pepper and enough coconut oil to coat potatoes and pan. Cover with foil and roast 15 minutes; remove foil and continue to cook until potatoes are tender and slightly browned (shaking pan occasionally, about 10 minutes). Remove from oven. (This step can be done in advance and the sweet potatoes set aside until dinner time.)

In the meantime, heat 2-3 Tbsp of butter/bacon fat in a frying pan over medium high heat. Start adding handfuls of kale and toss in pan until wilted. Keep adding kale until you have the amount you’d like, cooking until wilted and to desired tenderness. Add the dried fruit and a dash of balsamic vinegar and mix well.

Add the sweet potatoes to the kale and toss until heated throughout and well mixed. Adjust seasoning and serve.


Thanksgiving Cabbage Rolls with Cornbread Stuffing and Mushroom Gravy

1 large head green cabbage
2 tablespoons olive oil
Up to 1 tablespoon butter (optional)
1 1/2 cups minced onion
Heaping 1/4 teaspoon rubbed sage
Big pinch dried thyme
1 teaspoon sweet paprika
Up to 1 teaspoon salt
1 stalk celery, minced
1 small (or 1/2 a medium) sweet bell pepper, minced
1 teaspoon minced or crushed garlic
1 batch Buttermilk Cornbread (5-6 cups crumbled)
1 to 2 tablespoons fresh lemon juice
Black pepper to taste
Cayenne to taste (optional)
1 batch Mushroom Gravy

1. Core the cabbage (carefully, with a strong knife) and place it, core side-down, in large soup pot. Fill halfway with water, heat to boiling, then lower the heat to a simmer. Cover and cook for about 10 minutes, or until the cabbage leaves pull off easily and are supple enough to roll without breaking. (You might have to experiment with one or two to determine when it is ready.) Then remove the head of cabbage, drain well in a colander, and set aside.

2. Place a large, deep skillet over medium heat and wait about a minute, then add the olive oil and swirl to coat the pan. You can melt in some butter, for flavor, if you like.) Add the onion, sage, thyme, paprika, and about 1/4 teaspoon salt, and sauté over medium heat for about 5 minutes, or until the onions become translucent.

3. Toss in the celery, bell pepper, garlic, and another 1/2 teaspoon or so of salt, and continue to cook over medium heat, stirring intermittently for 10 to 15 minutes, or until the celery is very tender and everything is well mingled. (You can splash in a little water and cover the pan to help things soften.)

4. Turn off the heat, and crumble in the corn bread. Mix until it is completely coated with the sautéed mixture, then add lemon juice, black pepper, extra salt, and possibly some cayenne to taste.

5. Break off the cabbage leaves one at a time. Place about 3-4 tablespoons stuffing at the core end, and roll toward the tip, tucking in the sides. Arrange the cabbage rolls in a 9 x 13-inch baking pan in rows, touching. You’ll get about 12 rolls, which should fit snugly in the pan. At this point, the recipe can wait for several hours (covered and at room temperature) before being heated and served.

6. About 45 minutes before servings time, preheat oven to 350°F. Ladle some of the gravy over the rolls — enough to moisten. Cover the pan with foil and bake for about 30 minutes, or until the rolls are heated through. Serve hot or just very warm (perfectly fine), passing a gravy boat with the remaining gravy (hot), so people can help themselves to extra, if desired.

Copyright Tante Malka, Inc. By Mollie Katzen, author of The Heart of the Plate


Cider Roasted Vegetables

1 1/2 pounds beets (1 bunch), peeled and cut into wedges
1 1/2 pounds parsnips or turnips, peeled and cut into 2-inch chunks
1 1/2 pounds carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 pound shiitake or cremini mushrooms, cleaned and stemmed (optional)

Heat oven to 450° F. Place the vegetables in two small roasting pans.

In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well.

Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.


Spiced Delicata Squash

2 1/2 pounds delicata squash (2 medium)
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon cayenne

1. Preheat oven to 450 degrees. Coat a baking sheet pan with cooking spray.

2. Cut squash in half lengthwise and scoop out seeds. Cut across into 1/2-inch slices and combine in bowl with olive oil. Add coriander, cumin, thyme, ginger, salt and cayenne and toss thoroughly. Place in a single layer on baking sheet and roast, turning once halfway through cooking, for a total of 24 minutes, until squash is lightly browned and tender. Makes 6 servings.


Roasted Cauliflower Gratin

2 heads cauliflower (31/2 to 4 pounds total), cut into bite-size florets
2 tablespoons olive oil
1/4 cup flour
13/4 cup nonfat milk, divided
3 tablespoon unsalted butter, divided
1 1/2 cups chopped onion
2 finely minced cloves garlic
3/4 cup finely grated good quality Cheddar cheese (about 3 ounces), divided
3/4 cup panko bread crumbs
1 teaspoon chopped fresh thyme

1. Preheat the oven to 450 degrees and coat a baking sheet pan with cooking spray.

2. Toss the florets with the oil and spread on the prepared pan. Roast in the oven until lightly browned and fork tender, 20 minutes.

3. Combine flour and 1/4 cup of the milk, stirring until smooth. Whisk in remaining 11/2 cups of milk and set aside. Heat 1 tablespoon of butter in a saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until soft and golden, about 6 minutes. Add the milk-flour mixture, whisking frequently, and cook until the sauce is thicker than heavy cream, about 6 minutes. Remove from heat and stir in 1/2 cup of the cheese. Toss with the cauliflower and transfer to a 2-inch-deep baking dish.

4. Make the topping: Melt the remaining 2 tablespoons of butter. Combine in a bowl with the panko, remaining 1/4 cup of cheese, and thyme. Sprinkle over the cauliflower. Let the mixture cool, then cover with plastic wrap and store in the refrigerator for one day. To serve, place uncovered dish in a 350-degree oven until the topping is golden and the gratin warmed through, about 15 minutes. Makes 8 servings.


Butternut “Pumpkin” Pie

1 cup (5 ounces) unbleached all-purpose flour, measured by dipping the cup into the flour and leveling
1/2 cup (2.5 ounces) cake flour, dipped and leveled
3 tablespoons sugar
1/4 teaspoon salt
10 tablespoons (5 ounces – 1-1/4 sticks) stone-cold unsalted butter, cut into chunks
1 large egg, beaten
2 to 3 tablespoons ice water
Butter for pie pan

2 small to medium butternut squash, halved lengthwise and seeded
3/4 cup sugar, or to taste
Generous 1/4 teaspoon salt
Generous 1/2 teaspoon ground ginger
1-1/2 teaspoons cinnamon
1/8 to 1/4 teaspoon ground cloves
1/2 to 1 teaspoon ground allspice
1 tablespoons vanilla
1/8 teaspoon black pepper
1/2 cup sour cream
About 1/2 cup milk
3 large eggs, beaten

1 cup heavy cream, whipped with 1/2 teaspoon vanilla and 2 teaspoons sugar

Up to 3 days ahead, make the pastry in a food processor by first blending the flours, sugar and salt, then pulsing in the butter until it looks like peas. Beat the egg with 1 tablespoon ice water and drizzle over the pastry. Pulse only until dough barely gathers together (3 to 5 seconds). Wrap and chill 1 hour to 2 days.

Preheat oven to 400°F and place a rack in the center of the oven. Butter a 10″ shiny, roomy metal pie pan (a dark one will overcook crust and a very shallow pan makes a skimpy pie).

On a lightly floured surface, roll out the pastry to about 1/8-inch thick. Gently fit it into the pan. Trim off all but a 1-inch rim hanging over the edge of the pan. Fold over the pastry so it is doubled on the pan’s rim. Pinch it together every 1/2 inch or so for a fluted crust. Chill 1 hour to overnight. Then line with foil and weights. Bake 10 minutes. Carefully remove the foil liner, with a fork pierce the crust in several places, and bake an additional 5 minutes or until dry looking. Remove from the oven and cool completely. Keep at room temperature up to 24 hours.

Roast the squash flesh-side down on an oiled cookie sheet in a 400°F oven. Bake one hour, or until a knife slips easily into the thickest part of the squash. They should be extremely tender.

Cool, then scoop out the squash and puree it completely in a food processor. You should end up with 3-1/2 to 3-3/4 cups puree.

To make the pie, have the oven at 400°F. In a food processor or a large bowl, beat together the squash, sugar, salt, spices, vanilla, pepper, sour cream and milk until smooth. Taste for sweetness and spiciness, adding more sugar and/or spices if needed. Then beat in the eggs.

Pour the filling into the baked pie shell (save any extra for baked custard). Set it on a cookie sheet to catch any spills. Bake 15 minutes then reduce heat to 325°F. Bake another 45 minutes to 1 hour. The pie is done when a knife inserted an inch or more in from the edge comes out nearly clean (the center will still be soft).

Cool the pie on a rack. Chill if you are holding it more than a couple of hours. Serve the pie at room temperature, either topped with the whipped cream or pass the cream at the table.

Thanksgiving Box Orders for 2014

Thanksgiving is less than 3 weeks away! We will be selling two types of boxes of vegetables for you to incorporate into your holiday cooking and eating. Each box will be $30.

The first box we are selling is a “Winter Storage Box.” This box will include lots of Winter Squash of mixed varieties, Sweet Potatoes, a mix of Potatoes (red skin, buff skin, and/or purple), Beets, Turnips, Carrots, Cauliflower, Broccoli, Herbs, and Green Cabbage.


The second box we are selling is a “Fall Greens Box.” This box will include several items also in our Winter Storage box, like Sweet Potatoes, Winter Squash, Broccoli, Cauliflower, Carrots, and Herbs. In addition, the Fall Greens box will have Bok Choi or Napa Cabbage, Romaine Lettuce, Kale or Collards, and possibly some Salad or Braising Mix.


These boxes are for sale through our webstore. Click here to visit our webstore. Anyone is able to order a box through our webstore; these boxes are not limited to our CSA members. Thus, you are welcome to tell coworkers and friends about our boxes, which they can order themselves through our webstore.

You will be able to pick up your box(es) at our usual CSA pick up location at Commonwealth Stadium, near the corner of University Drive and Alumni Drive. The pick up will be on Tuesday November 25th from 4pm to 6pm only. We ask that you pay by credit card online at the webstore, or bring a check at pick up. Each box will be delivered in a 1 bushel wax box for your ease in taking it home. For the only time this year, you won’t have to remember to bring your bags!

The webstore will close at midnight on Sunday November 23rd. You have less than two weeks to place your order, and we have a limited quantity of boxes available, so don’t delay ordering if you want a box for your holiday festivities!

UK Farm Webstore


CSA Newsletter Week #22 October 23rd

Farm Notes
We finally made it: Week #22! This week, freshmen students from UK came to the farm to help us plant garlic. Many of these students had never gotten dirt under their fingernails, but we hope this first farming experience won’t be their last. These young students are a fitting reminder at season’s end about why we do what we do: we care about the next generation and their relationship to the land. Yet the UK CSA could not exist without YOU. So, thank you for sharing in the life of the farm with us, and supporting the education of the next generation of farmers and community builders.


We’re giving you one last reminder to complete our CSA Survey for 2014 — just click HERE! We value your feedback.

While our CSA season is over, there are still crops growing in our fields. Keep your eyes open in the coming month for an email about ordering a box of vegetables for your Thanksgiving celebrations.


What’s In Your Share

For October 23rd, you’ll receive:

+ Cylindra Beets
+ Carrots
+ Green Cabbage
+ Broccoli
+ Greens
+ Romaine Lettuce
+ Braising Mix
+ Cauliflower
+ Kennebec Potatoes
+ Sweet Potatoes
+ Autumn Crown Squash


The following crops are available for U-Pick:

+ Herbs

Please remember to bring your own pruners or scissors for harvesting U-Pick items!


Veggie Tips

+ Our Romaine Lettuce heads are large and in charge! Try Romaine the way CSA staffer Mims likes it: grilled!


+ The Beets this week are a variety called Cylindra. They will have a flavor just like the red “Ace” beets of two weeks ago, but their cylindrical shape makes these beets preferred by chefs because every slice is uniform. This uniformity makes them ideal for canning and pickling (recipe below)!


+ Our Autumn Crown Squash is a smaller version of the winter squash variety known as Long Island Cheese. It is a cross between “Crown Prince” and Butternut squashes. This squash has an orange, sweet flesh. This squash may smell like a sweet melon when you cut it. Autumn Crowns are a good source of vitamins A, B1, C, and E. The best preparation is roasting it, as you would pumpkin or butternut, but the flesh has a moderate sweetness that would work well in a pie, too. Store them in a cool, dry place.



Russian Cold Beet Salad
Submitted by CSA Member Ellie Moseley (Emily & Hunter)


Potatoes, boiled, peeled, medium dice * 3-5 med (6 c diced)
Beets, boiled, peeled, medium dice * 3-4 large (31⁄4 c yellow, 2 c red)
Carrots, boiled, peeled, medium dice * 2-4 med (11⁄2 c diced)
Dill or sour pickles (big), medium dice 3-5 (depends on taste)
Green peas (cooked fresh, or canned, drained) 81⁄2 oz (1 can or equiv. ~ 1c)
Green onion/Scallions, sliced, include white part 1⁄2 cup (or chopped sweet onion)
Fresh dill, washed and chopped fine 1⁄4 cup
(Sauerkraut, drained 1⁄2 – (1 cup, to taste)
(just salted, pickled cabbage, no sugar or vinegar added!)

Sunflower (or olive) oil ~1/3 cup
Vinegar (red or balsamic. If latter, omit sugar.) 3-4 Tablespoons
OR Fresh lemon juice (milder) 1/3 cup
Sugar 1⁄2 teaspoon
Mustard (dry) 1 teaspoon
Salt & Black pepper (freshly ground) to taste

Cool boiled veggies, peel, chop. Mix everything together.

Whisk first attempt at dressing, pour a little on and taste. Add vinegar/oil/salt/pepper to correct flavors.

Chill salad several hours. Should be pretty. Serve with black bread, salted fish, hard-boiled eggs, sour cream & caviar, vodka, etc.

Note: This is a traditional Russian (and Soviet) vegetable salad/ appetizer and one of the few
that is traditionally vegetarian and vegan. As fresh veggies were scarce in the late fall/winter, this was made with those that stored well – root vegetables, canned and pickled ones. (The dill can be dried, it’s simply better if it’s fresh.) As a traditional dish, it is very hard to get precise amounts or even standard ingredients. There should be slightly more diced potatoes than beets and about half the amount of carrots to beets. My Russian friend would add sauerkraut if it were available, or if the pickles were a little low. Other folks didn’t. Or omitted the peas. Any amount can be made as it’s much tastier, although more monotone in color, the second day. Make extra to let the flavors mix in the refrigerator (or cold cellar). Stores a long time. It should be a slightly sweet and definitely tangy salad. The name of the salad is clearly Russianized from the French vinaigrette dressing we know, but in Russian it always refers to this beet salad.

Taste and amount of pickles/sauerkraut determine the amount of vinegar (or lemon juice, for a slightly milder flavor) in the dressing. Traditionally, sunflower oil (barely filtered) and red vinegar were used, but I prefer to use balsamic vinegar. Sugar and mustard may be omitted. (For some reason, most American table beets are sweeter than Russian ones and harvested smaller.)

Root veggies are easiest to wash first, boil (separately) to tenderness, then peel (while hot) under cool water so skins slip off. Finally, dice. Leave stem and 1⁄2 ” of tail on beets to boil or they’ll bleed into the water. Cut off stems/tail when skinning. Or (faster!) pierce beets, place in closed ceramic container (to stop red splatter) and microwave until tender.
Приятного аппетита!

Parmesan Cauliflower Tater Tots
From Eating Well magazine

1 medium head cauliflower (about 2 lbs), trimmed and broken into small florets
5 Tbsp all purpose flour
1/4 cup grated Parmesan cheese
3/4 tsp freshly ground pepper
1/2 tsp salt
2 large egg whites, whisked until frothy
3/4 cup coarse dry whole-wheat breadcrumbs (panko)
Canola or olive oil cooking spray

1. Bring a large pot of water to boil. Add cauliflower and boil until tender, 10 to 12 minutes. Drain in a colander, shaking to remove excess water. Return the cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally.

2. Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8 inch square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours.

3. Preheat oven to 400 F. Coat a large baking sheet with cooking spray.

4. Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing the plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on the baking sheet, about 1 inch apart.

5. Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35 to 45 minutes.

Serves 6, 6 tots each.

Ukrainian Borscht

2 cups shredded beets
1 cup shredded carrots
1 parsnip, shredded
2 cups thinly sliced cabbage
1 onion, diced
2 tbsp. extra virgin olive oil
2 cloves garlic, minced
2-3 tbsp. freshly squeezed lemon juice
A few bay leaves
1 (16 oz.) can Hunt’s tomato puree
3 whole cloves
1 tsp. dill weed or fresh dill, minced

Cook shredded vegetables in a saucepan until tender, adding just enough water or chicken broth to cover. Simmer until tender.

Lightly sauté the onion in olive oil until soft but not browned. Add the garlic to the onions after they’ve been cooking for 2 minutes. Add the onion and garlic to the cooked vegetables, then stir in the remaining ingredients and heat through.

Season to taste with salt and pepper.

Sausage, Kale, and Lentil Soup
From the Food Network by Rachael Ray, Submitted by CSA Staffer Eliza Bodkin

1 tablespoon extra-virgin olive oil
1 pound hot sausage, bulk or casing removed
1 onion, chopped
2 ribs celery, chopped, leafy tops reserved
1 large carrot, peeled and chopped
1 large Idaho (russet) potato, peeled and chopped into small dice
1 Fresno or Holland chile pepper, thinly sliced or finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped or sliced
1/2 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
1/4 cup tomato paste
1 cup white wine
Freshly grated nutmeg
1 3/4 cups lentils
4 cups chicken stock
2 cups water

In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.

Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.

Winter Squash Puree
From Chez Panisse Vegetables by Alice Waters

If you’re not accustomed to eating winter squash, this is a quick and easy side dish that brings out the sweet flavor.

2 pounds winter squash
salt and pepper
4 cloves garlic
6 sage leaves (optional)
1/4 pound unsalted butter
3/4 cup milk

Preheat the oven to 400°F.

Cut the squashes in half lengthwise. Scoop out the seeds, season the flesh with salt and pepper, and fill the cavities with the garlic cloves, peeled, and the sage leaves. Place the squashes skin side down, in a shallow ovenproof dish, and add just enough water to barely cover the bottom, to prevent burning.

Bake for about 45 minutes, or until completely tender. Allow to cool. Remove and discard the garlic and sage.

In a small saucepan, melt the butter in the milk over a low flame. Scoop the squash flesh out of the skin and put through a food mill or a ricer. Whisk in the milk and butter to give a soft texture to the purée. Taste and adjust seasoning.

Serves 4-6.

Pickled Beets
From the Food Network

Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
Roasted Beets:
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Roasted Beets:
Preheat oven to 400 degrees F.

In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

CSA Newsletter Week #21 October 16th

Farm Notes
Only two more distribution pick ups… the season is officially winding down. We are breaking garlic on the farm to plant this month. This will be the first crop of 2015 to be planted. For us, garlic is symbolic of reaching the conclusion of one season while also preparing for the next one.


Don’t forget to complete our SURVEY if you have not already done so. We appreciate your feedback! Click here to view and complete the survey!

If you started following our newly created UK CSA Instagram account, you may have noticed a new crew member.


Our UK “gastrognome” is part of an effort to highlight our work with an organization called Good Food Jobs.

Please “Like” our photos as you follow our gnome on his adventures via Instagram!


What’s In Your Share

For October 9th, you’ll receive:

+ Turnips
+ Salad Mix
+ Lettuce Heads
+ Greens (Choice of: Red Russian Kale, Lacinato Kale, or Rainbow Chard)
+ Sweet Potatoes
+ Magic Molly Potatoes
+ Butternut Squash
+ Carrots
+ Green Cabbage
+ Broccoli


The following crops are available for U-Pick:

+ Herbs

Please remember to bring your own pruners or scissors for harvesting U-Pick items!


Veggie Tips

+ Broccoli should be stored carefully to keep it fresh! If using within five days, you can put the stem in a glass of water in your fridge. Alternately, you can wrap broccoli in damp paper towels. If you need to stow your broccoli to use later, you can freeze it. First cut the florets in smaller pieces. Then submerge in boiling water for 3 minutes to blanche it. Immediately plunge the broccoli pieces in ice water for 3 minutes. Drain, dry off excess moisture, and transfer the broccoli to an airtight ziploc to store in your freezer. They will keep for up to 1 year!


+ Green Cabbage is of course great for coleslaw, but try grilling or sauteeing cabbage (recipe below)! To preserve its quality longer, consider wrapping in plastic, and keep it in your crisper drawer of your fridge.

+ Rainbow Chard along with our two varieties of Kale are your choices in the share today. Keep them in your fridge, ideally in a plastic bag, to keep fresh longer. Both of these greens can be preserved similar to Broccoli, by blanching. Separate the leaves from the stems for blanching. As you did with Broccoli, boil for 2-3 minutes, then plunge in ice water. Roll the leaves in paper towels and lightly squeeze them to remove excess moisture. Freeze stems and leaves in airtight containers. Frozen leaves and stems will be great for smoothies, stews and soups, quiches, and stir fries.



Teriyaki Chicken with Broccoli and Butternut Squash “Rice”

6 chicken breast tenderloins
1/4 cup teriyaki sauce + 2 tbsp (Annie Chunn’s)
2 tbsp virgin coconut oil
1 tbsp minced garlic
1 butternut squash, peeled, Blade C
3/4 cup chicken broth, low-sodium
1 tsp soy sauce
1.5 cups broccoli florets
1/3 cup chopped scallions to garnish
1/4 tsp sesame seeds to garnish

Preheat the oven to 350 degrees. Place the chicken breast tenderloins on a baking tray and smother in teriyaki sauce. With your hands, massage the sauce into the chicken. Let rest until the oven is preheated and then bake for 15-17 minutes or until chicken is white on the inside, no longer pink. Set aside when done.

Place your butternut squash noodles in a food processor and pulse until the squash is made into rice-like bits. Set aside.

Place a large skillet over medium heat. Add in 1 tbsp of coconut oil. Then, add in the garlic. Let garlic cook for 30 seconds and then add in the butternut squash rice. Stir and cook for about 2 minutes and then add in the chicken broth. Stir and let reduce. Once the broth reduces, taste. If the rice is still crunchy, add in another 1/4 cup and let reduce. Taste and repeat with more chicken broth, if needed. When done, add in the soy sauce.

While you start to cook the rice, place a medium skillet over medium heat, add in 1 tbsp of coconut oil and add in the broccoli. Cook, tossing occasionally for 5-7 minutes or until broccoli begins to brown on sides.

When the rice and chicken are done, add the chicken to the broccoli skillet and turn the heat back on. Add in the remaining teriyaki sauce and mix together for 2 minutes to heat up the broccoli.

Portion the rice out into 4 bowls and top with broccoli and chicken. Garnish with scallions and sesame seeds!

Chard Frico
From Food Matters cookbook by Mark Bittman

2 Tablespoons olive oil
2 cups chard leaves, de-stemmed and chopped
Black pepper
2 cups grated Parmesan or Manchego cheese

1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the chard and cook, stirring, until the leaves have wilted and all of their liquid has evaporated, 4 to 5 minutes. Sprinkle with a good amount of black pepper and the Parmesan and stir.

2. Use a rubber spatula to distribute the chard and cheese evenly over the bottom of the pan. Cook until the cheese is melted and golden brown on the bottom, about 2 minutes.

3. Use the spatula to slide the crisp onto a plate; put another plate on top of the crisp. Put one hand firmly in the center of the bottom plate and the other hand the same way on the top plate; flip the crisp over. Use the spatula to slide it back into the pan and continue cooking until the cheese is golden brown, 1 to 2 minutes. Serve whole as an appetizer or broken into smaller pieces as a garnish.


CSA Newsletter Week #20 October 9th

Farm Notes
Thanks to everyone who braved the cold and joined us on Saturday for our fall CSA potluck! Lots of great food was shared, and some of us got to pick some dry beans.



This week was a struggle to find a break in the rain to get some field work done! But even though it rained quite a bit, the farm work rarely slows down. There is always plenty to do to prepare for our distribution Thursdays, both under cover of our packing shed and out in the soggy fields.

This week, we sent out a SURVEY about your experience with the CSA this past year. We would appreciate it if you take 5 minutes to complete this survey for us — we will use this survey as we plan for next year and make improvements to our program. Click here to view and complete the survey!

Lastly, we also created the first ever UK CSA Instagram! If you enjoy using the Instagram app, follow us under the username ukcsa.


What’s In Your Share

For October 9th, you’ll receive:

+ Turnips
+ Braising Mix
+ Lettuce Heads
+ Radishes
+ Asian Greens (Napa Cabbage or Bok Choy)
+ Fizz Kale
+ Sweet Potatoes
+ Butternut Squash
+ Carrots


The following crops are available for U-Pick:

+ Herbs

Please remember to bring your own pruners or scissors for harvesting U-Pick items!


Veggie Tips

+ The Kale this week is called Fizz Kale, though some people have referred to it as White Russian Kale. The Fizz variety is originally from Britain. This kale has a white stem, finely lobed leaves, and flavor similar to the Red Russian variety. The leaves are best when stir fried or steamed.

+ Carrots are back! To keep the carrots fresh, chop off their tops. Interestingly, you CAN eat the carrot tops. However, while they have many nutrients in them, they taste bitter. If you are feeling adventurous, try our recipe for carrot top pesto (below)!

+ Butternut Squash is here! Most people know Butternut Squash for its pear shape and as being great in pureed soups; we’re including one soup recipe in this newsletter. Yet this squash is versatile: roast it, add to salads, bake in a pie, layer it with kale in lasagna, or top a pizza with it! Butternut pairs well with sage, which is still available in our U-Pick herb field. Until you use the butternuts, you can store them at room temperature out of direct sunlight. Any cut up pieces should be refrigerated.

+ Still have your Pie Pumpkin from last week or an extra one after the potluck? Try Cheryl’s recipe for pumpkin apple muffins (below)!



Curried Butternut Squash Soup
From Farmer John’s Cookbook

3 Tbsp unsalted butter
1 cup chopped scallions
1/4 cup chopped fresh parsley
1 jalapeño pepper, seeded, finely chopped
2 cloves garlic, minced
2 pounds butternut (about 1/2 large squash), peeled, seeded, cubed
4 cups chicken or vegetable stock
2 cups peeled, chopped, fresh tomatoes
12 whole fresh curry leaves (optional)
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
pinch freshly ground nutmeg
2 teaspoons curry powder
freshly ground black pepper
1/4 cup chopped fresh parsley

1. Melt the butter in a large saucepan over medium heat. Add the scallions; sauté until soft and wilted, about 3 minutes. Stir in the parsley, jalapeño, and garlic; cook, stirring occasionally, for 5 minutes.

2. Add the squash and toss to coat it with the scallion mixture. Add the stock, tomatoes, curry leaves, allspice, mace and nutmeg. Bring to a boil; reduce the heat and simmer, covered, until the squash is very tender, about 45 minutes. Let cool slightly.

3. Transfer the soup in batches to a blender or food processor; purée.

4. Transfer the soup back to the pot. Stir in the curry powder and add salt and pepper to taste. Return the soup to a simmer to heat through. Garnish with parsley just before serving.

Carrot Turnip Fluff

1 lb. carrots, peeled and sliced
1 lg. turnip, peeled and diced
2/3 c. lowfat milk
1 tbsp. butter
1/4 tsp. ground ginger
Salt and white pepper to taste
Shredded carrots
Dash of red pepper (optional)

Cook carrots and turnips in boiling salted water for 10 minutes. Drain. Place in blender or food processor while slowly adding milk. Blend in butter, salt and white pepper. Blend until pureed.

Reheat. Transfer to serving dish. Garnish with shredded carrots and dash of red pepper.

Pumpkin Apple Streusel Muffins
Submitted by Cheryl Kastanowski

2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.

2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Carrot Top Pesto
Recipe from “Roots” by Diane Morgan

1 cup (20 grams) lightly packed carrot leaves (stems removed)
6 Tbsp. (90 milliliters) extra-virgin olive oil
1 large garlic clove
1/4 tsp. kosher or fine sea salt
3 Tbsp. pine nuts, toasted (see Note)
1/4 cup (30 grams) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

In a food processor, combine the carrot leaves, oil, garlic, and salt, and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days.

Notes: Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, cashews, and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven, and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed.

Alternatively, nuts and seeds can be browned in a microwave. Spread in a single layer on a microwave-safe plate and microwave on high power, stopping to stir once or twice, until fragrant and lightly browned, 5 to 8 minutes. Watch them closely so they don’t burn.

CSA Newsletter Week #19 October 2nd

Farm Notes
October — our final month for the CSA — has arrived. Temperatures are dropping, sunlight graces our farm later each morning, and our fields often greet us with a blanket of fog. Despite the weather, the harvests continue!

We are all looking forward to our annual CSA Potluck this Saturday, October 4th, at 1pm! We hope you’ll plan to come with a friend and bring a dish to share. Forecast for this Saturday’s potluck may be a little chilly, so wear an extra layer! We’ll provide some warm drinks, too.

Next week, we’ll be sending out a survey about your experience with the CSA this year. We would appreciate it if you take 5 minutes to complete the survey when it is emailed out.


Note From an Apprentice
By Dave Brown

My name is Dave Brown. I am supposed to be writing a summary of my experience as an Apprentice on UK’s South Farm this summer. It is a difficult task because serenity and joy are difficult to reduce to writing.

This summer was a watershed period in my life because for the first time since I have been sober (8 years so far), I felt comfortable around other people. I think when a group of people are thrust into a vast row of green beans and told to pick them, something about the repetition and redundance of the act (or art) of picking beans is hypnotic and somehow therapeutic. When the mind numbs after an hour or so, people being to communicate with each other just to confirm they are still part of a society and not each an omnipotent God of Beans. When you think you are sick of hearing someone talk, you just walk away a few feet and get back into the beans. When you then realize that you miss hearing that lovely voice, you wander back into closer beans. The beauty of this Dance of Beans (like Dance of Bees; get it?) is that the body movements to and fro and fore and aft of each apprentice or staff member in the field is also a form of communication, whether they are aware of it or not. So, I was forced to communicate with a greatly varied group of people for a greatly extended period of time, well beyond what my normal comfort levels would have allowed. And I am a better person for it.

We had many characters on the farm this summer, all led by a farm manager who could be compared to Linda Hamilton’s character in Terminator 2, the brash and bold Sara Connor. We have a professor who could be compared to MacGyver; he repaired an entire irrigation system with a rubber band and a spatula. There is another guy who is actually from Indiana. I had never met a person from Indiana before! The amazing thing about him is that he has a hydrophobic beard which repels water exponentially better than Rain-X. There were a couple of motherly figures who educated me to a level they will never know, although only one actually had a motherly figure and that was because she was carrying a child internally while carrying buckets of your kohlrabi externally. They were what grounded us as a unit. Have you ever heard the saying ‘big things come in small packages’? That perfectly describes another girl who I had the pleasure of working with and getting to know.IMG_7011This was Dave helping us dig carrots earlier this summer. He forgot to mention one real fun character on the farm this year: himself!

I hate to do a disservice to the rest of those that I haven’t mentioned specifically, but I did have an obligation to write something here and without the detail I have provided this would have been more of a blurb than a blog. I hope you all know how much of our hearts went into your shares. We were motivated by seeing you pull up every week and pick out your food, by talking with you about the wonders of eating organic, and by the questions from your kids asking about the different varieties of tomatoes, telling us a bit about themselves, and occasionally telling us our hair was pretty (not me, but I know at least one girl got this compliment).

Thank you all for everything I have gained (friends, knowledge) and lost (15 pounds) this summer and fall.


What’s In Your Share

For October 2nd, you’ll receive:

+ Easter Egg Radishes
+ Pumpkins
+ Sweet Potatoes
+ Kennebec Potatoes
+ Bok Choy
+ Napa Cabbage
+ Beets
+ Salad Mix
+ Kale
+ Acorn Squash

The following crops are available for U-Pick:

+ Herbs

Please remember to bring your own pruners or scissors for harvesting U-Pick items!


Veggie Tips

+ The Kale in your share today is a variety called Lacinato, which is also known as Dinosaur Kale, Tuscan Kale, or Black Kale. The texture of this kale will keep some firmness after cooking. Try braising it in broth, saute it, and sprinkle with salt and lemon.


+ One item in your share this week is Napa Cabbage, also commonly known as Chinese cabbage. This cabbage can be used in stir fries, or used raw as in coleslaw. Another great use of Napa Cabbage is for kimchi (recipe below)! Napa may lower LDL (bad) cholesterol levels. It also has plenty of dietary fiber. Both Napa and Bok Choy, another leafy green in your share today, have lots of vitamin C and K, and nearly zero calories! Bok Choy can also be called Chinese cabbage or pak choi. Bok Choy resembles collards, with a stem that can be used as you would celery. This green also contains lots of iron and calcium. Try it in salads, soups, stir fries, or in dumplings.


+ We have Pumpkins to give out this week! While these pumpkins will look pretty as decoration, they are certainly edible. Not sure how to cook the pumpkin? First, scrub the outside of the pumpkin with a vegetable brush. Cut the pumpkin in half and use a spoon to scrape out the fibers and the seeds. (Save the seeds and roast them!) Cut the pumpkin halves into smaller pieces, then place them skin side up in a shallow baking dish. Add water to just cover the bottom of the dish, and cover tightly. Bake in the oven at 325 degrees until the pumpkin is tender enough to be pierced with a fork. The time will vary depending on the size of your pieces. Let it cool, and then either cut off the peel or scoop out the flesh. You can puree it in a food processor if using in a recipe for a pie, for example.

+ Beets are back! The bunches you are receiving still have their greens attached, so be sure to use those greens! There are two varieties in the bunches: a hybrid variety, Red Ace, and an heirloom variety from Italy called Chioggia. The chioggia beets have a pink and white candy striped flesh, but the stripes will fade when cooked. They are sweeter than the Red Ace beets. Try either variety steamed, roasted, pickled, or sauteed.



Three Greens Stir Fry
From “Simply in Season” Cookbook

1 large clove garlic (minced)
1 Tbs ginger root (peeled, minced)
1/8-1/4 tsp crushed hot chilies
12-16 loosely packed cups of green, stemmed and chopped (bok choy, kale, spinach, napa cabbage)
1 tsp soy sauce
1 tsp sesame seed oil
Salt and Pepper
Balsamic Vinegar

Heat 1 Tbs oil in large frying pan over moderately high heat until hot but not smoking. Add ingredients, cover, and cook until just wilted, about 5 minutes. Add water if necessary. Season with salt and pepper to taste. Drizzle with balsamic vinegar immediately before serving.

Kale and Potato Soup
From Alice Waters’ “Chez Panisse Vegetables”

This recipe is SO simple. Feel free to enrich the basic ingredients with other vegetables and herbs. She recommends to stew shallots and garlic separately and then purée them with the kale and potatoes at the end.

“A Portuguese recipe, called caldo verde (green broth) in Portugal, where cabbage is often substituted for the kale.”

1 bunch kale
2 pounds potatoes
2 quarts water (or chicken/vegetable broth)
1 teaspoon salt
Optional: 1 garlic sausage
Extra virgin olive oil

Remove stems from kale, wash the leaves, and cut them into a chiffonade. Peel the potatoes and chop them up very fine. Bring the water to a boil with the salt. Add the chopped potatoes, return to a boil, and cook for 2 minutes, covered. Add the kale and cook 2 minutes more. Taste for seasoning. If desired, serve with sliced garlic sausage heated briefly in the soup and a splash of the olive oil. You can also serve it as a purée, moisten it with chicken stock or enrich it with other vegetables.


2 large heads napa cabbage (3 1/4 pounds each)—halved, cored and cut into 2-inch pieces
2/3 cup kosher salt
10 garlic cloves, halved
1/2 small onion, chopped
One 1-inch piece of fresh ginger, peeled and chopped
1/4 cup sugar
1/4 cup plus 3 tablespoons Asian fish sauce
1/2 pound daikon, peeled and cut into matchsticks
1 bunch scallions, cut into 2-inch lengths
3/4 cup gochugaru (Korean coarse red pepper powder)

In each of 2 very large bowls, layer the cabbage with the salt. Let stand for 45 minutes. Toss the cabbage well and let stand for 45 minutes longer.

Fill a sink with cold water. Swirl the cabbage in it to remove the salt; drain and repeat. Drain the cabbage well, lightly pat dry with paper towels and transfer to a very large bowl.

In a mini food processor, combine the garlic, onion, ginger and sugar and puree. Add the fish sauce and process until blended.

Add the daikon and scallions to the cabbage and toss. Add the garlic mixture and the red pepper powder and toss thoroughly. Pack the cabbage into three 1-quart jars. Press plastic wrap on the surface of the kimchi and put the caps on loosely. Let stand at room temperature for 3 days, until the cabbage is tangy and bubbling. Store in the refrigerator.

MAKE AHEAD: The kimchi can be refrigerated for up to 6 months.
NOTES: Korean red pepper paste and powder are available online at

CSA Newsletter Week #18 September 25th

Farm Notes
We finished the big sweet potato harvest, and this week you’ll get your first taste! There has also been a lot of weeding, mowing, and cleaning up some fields that are done for this season.

With the start of fall, our season is winding down, and we believe the success of another farm season with a host of wonderful CSA members is cause enough for a celebration. Therefore, we invite you to join us for our annual fall CSA Potluck here at the farm on Saturday October 4th at 1pm. Bring your family or a friend and a farm-centric dish to share! See who is coming on our Facebook event page.

For your share this week, it is the last week for onions! Please note that many of the U-Pick crops are also done for the year. Starting today, our only U-Pick item remaining is herbs. You can harvest oregano, thyme, sage, chives, and parsley in abundance.

The Horticulture Club will once again be at distribution today, around 4:00pm. This week, they will have apples you can purchase. These apples were picked from South Farm, but they were conventionally grown — they are NOT organic! They can only accept cash or check.


Note From an Apprentice
By James Blanc

Greetings to all CSA members! My name is James Blanc. I’m from Haiti. My major at the University of KY is Agronomy, and a minor in Animal Science. I am a senior.

It wasn’t too difficult for me to choose my major because of my agricultural background back home in Haiti. My family has a small farm where we grow vegetables and raise goats.

I was very fortunate to be part of the apprenticeship at the South Farm this year. I was motivated to be part of this program for a specific reason. In my country, there is no difference between agronomy, sustainable agriculture, and animal science. There is one word for the 3: Agronomy. Agronomy, here in the States, emphasizes staple food crops like corn, rice, beans, wheat, forage and hay crops. These crops are produced on a large scale. Sustainable Agriculture and Horticulture put more emphasis on vegetable crops, fruits, and ornamental flowers. I’ve been taking a lot of classes related to agronomic crops and animal science. I felt like the Sustainable Ag and Horticulture part was the only part that I missed. That’s the reason why I took part of this wonderful apprenticeship.

IMG_5327James, left, regularly helps us at distribution.

I honestly don’t regret being part of it. It does cover every single subject that I was interested in, from seeding to post harvest. You learn something new every time you come to the farm. I was fascinated by how the CSA program works. We don’t have something like that in my country. I’m starting to wonder about the feasibility of something like that in my country. We do have a system in the country where two farmers would grow different crops and share between each other after harvest.

Overall it has been a great summer. I got to work with some wonderful people, the CSA staff. I greatly believe all that I learned during this summer will help me a lot in the future. Thanks to the CSA staff and members!


What’s In Your Share

For September 25th, you’ll receive:

+ Braising Mix
+ Salad Mix
+ Kohlrabi
+ Onions
+ Turnips
+ Acorn Squash
+ Magic Molly Potatoes
+ Red Russian Kale
+ Sorrel
+ Radishes
+ Sweet Potatoes

The following crops are available for U-Pick:

+ Herbs

Please remember to bring your own pruners or scissors for harvesting U-Pick items!


Veggie Tips

+ This week we’d like to introduce you to our third potato variety: Magic Molly Fingerlings. These potatoes were bred in Alaska; they have a purple skin and purple flesh that retains its tint after boiling. Their flavor is enhanced when you roast them, and they also work well in fritters.

+ Acorn Squash are a popular winter squash variety. The outside of this squash has long ridges which contain a mildly sweet, yellow flesh inside. Acorn squash has lots of potassium, magnesium, vitamin C, and dietary fiber. Try pairing this squash with bacon, garlic, maple syrup, sage, or nutmeg. Here are a handful of ideas for enjoying Acorn Squash, or try our recipe below.

+ Sorrel is a tender leafy green with a bright lemon flavor. Sorrel has protein, iron, and vitamin C. Use it as an addition to your Salad Mix, in soups, quiches, or pair it with fish.

+ There are two green mixes this week. The Braising Mix contains Kale, Tatsoi, Green and Red Mustard, and a Chinese green called Hon Tsai Tai. These greens are ideally suited for stir fries. The second green mix, our Salad Mix, contains several lettuce greens and a smattering of spinach as well.



Apple Turnip Mashed Potatoes
Adapted from Southern Living

1 pound turnips, peeled/cut into 1 inch pieces
1 pound potatoes, peeled/cut in 1 inch pieces
2 medium Golden Delicious apples, peeled and cut into 1 inch pieces
1 tablespoon olive oil
3 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/2-3/4 cup buttermilk (or sour milk)
2 tablespoon softened butter
2 tablespoons (about 3 slices) of crumbled bacon (I used real bacon bits)
Salt and pepper

Cover the turnips and potatoes with salted water and bring to a boil. Cook for 15 to 20 minutes, or until tender.

Meanwhile heat the olive oil in a large saute pan and add the chopped apples and garlic. Saute until tender and fragrant.

Drain the potatoes and turnips and pour them into a large bowl. Add the butter and apple mixture and begin gently mashing. Slowly add the buttermilk until you have the right consistency.

Stir in the bacon, thyme and use salt and pepper to taste.

Serve immediately. These warm up well, so alternatively you can make them ahead and microwave them before serving.

Purple Potato Latkes
From Ten Apple Farm

Makes 20-24 3-inch latkes

2 lbs Magic Molly potatoes, scrubbed
2-3 small / medium onions
kosher salt
2 eggs
1/4 cup matzo meal
Canola Oil or schmaltz (rendered chicken fat)–or combination of the two

1. Leave the vegetables as whole as possible and, using the grating attachment of a food processor, grate potatoes and onions. (You can also grate by hand, but you want to keep the strands as long as possible.)
2. Empty grated potatoes and onions into a large bowl and sprinkle with kosher salt, tossing to distribute the salt evenly.
3. Transfer the mixture to colander and let drain for 5-10 minutes, pressing occasionally to release liquid.
4. Transfer about 1/3 (or just slightly more) of the potato/onion gratings back to the bowl of the food processor and blend, using the chopping attachment (standard blade). Chop until smooth.
5. Return the chopped potato/onion mixture to the large bowl and combine with the grated potatoes and onions.
6. Add 2 eggs, matzo meal and a little more salt to the bowl and mix well.
7. Heat 1/4 inch of canola oil, schmaltz, or a combination of the two oils until hot (a drop of water sizzles).
8. Using a large wooden spoon, drop mixture by spoonfuls into hot oil, smoothing the top a little to flatten each latke.
9. Fry until well done on both sides.
10. Drain latkes on a brown paper bag on cooking sheet and place in a warm oven while cooking remaining latkes.
11. Serve with applesauce, sour cream, or sprinkled with a little sugar.

Roasted Acorn Squash with Maple Glaze

Any hard-shelled winter squash can be prepared this way, as long as the squash wedges have a cavity to hold the butter and maple syrup. Serve with pork chops, roast chicken, or roast duck.

1 acorn squash, about 2 ½ pounds
Kosher or sea salt
4 tsp unsalted butter
4 tsp maple syrup
¼ cup water

1. Preheat the oven to 375°F. With a cleaver or heavy chef’s knife, cut across the top of the squash to remove the stem, then quarter the squash lengthwise and remove the seeds and stringy fibers in the seed cavity.

2. Put the squash quarters, cavity side up, in a bakinG dish just large enough to hold them comfortably. Season the squash with salt, then put 1 tsp butter and 1 tsp maple syrup in each cavity. Pour the water into the baking dish, then cover the dish and bake until the squash is tender when pierced, about 45 minutes.

3. Pour any juice from the squash-cavities in to the baking dish, then transfer the squash quarters to a serving platter. Transfer all the juices from the baking dish into a small pan and place over high heat. Cook until reduced to a syrup, then spoon the syrup over the squash. Let rest for 10-15 minutes before serving. The squash is best when it is not piping hot.

Sorrel Soup

For a richer soup, whisk together three egg yolks, temper with hot stock, and whisk into soup in step 2. (Do not allow soup to boil; yolks will curdle.)

2 tbsp. butter
2 medium yellow onions, peeled and chopped
2 small potatoes, peeled and chopped
6 cups chicken or vegetable stock
1 bunch sorrel leaves, washed, stemmed,
and cut into strips
1 cup heavy cream
Salt and freshly ground black pepper

1. Melt butter in a heavy medium pot over medium heat. (Avoid using aluminum or cast iron.) Add onions and potatoes and cook, stirring often, until they are heated through, about 5 minutes. Add stock and 4 cups of the sorrel leaves. Increase heat to medium- high and bring stock to a boil. Reduce heat to medium-low and continue to simmer stock gently until onions and potatoes are very tender, about 30 minutes.

2. Working in batches, transfer soup to the bowl of a blender. Pulse the soup to a chunky but well-blended consistency. (Do not purée the mixture.) Return soup to the pot over medium-low heat. Add cream (at this point, gradually whisk in tempered egg yolks, if using). Add remaining strips of sorrel and season soup to taste with salt and pepper. Continue to heat soup until sorrel is just wilted, about 2 minutes. Serve soup warm, or chill and serve cold.