Many of the cool and overcast mornings drove us to pull out our sweatshirts, fleece jackets, and hats to stay warm. By mid afternoon, however, we shed layers as the sun came back out to shine. We’ve been back at weeding this week in our fall fields. We’ve also spread seed of cover crops like clover, oats, and peas in the fields that are done for this season.
This week and next we are hosting the UK Horticulture Club at the CSA pick up. The Horticulture Club will be selling plants TODAY, and conventionally grown apples NEXT Thursday.
Plants for sale today include:
Qt. Thuja plicata evergreen $5.00
Qt. Button Bush, Cephalanthus occidentalis $5.00
Qt. Joe Pye Weed $5.00
Qt. Liatris spicata $5.00
Qt. Cup plant, Silphium perfoliatum $5.00
Cool season flower, Calendula 6in round $2.50
Forest Pansy Redbud 6-7ft. in plastic nursery containers: $25.00-35.00 ea.
Brassica 4pk: Early sprouting broccoli, Chinese cabbage, Savoy, $3.00 per 4 pack
They can accept cash or check only.
Tomatoes, Peppers, and Eggplant are available on U-Pick for only 1 more week! Last chance to grab a few extra for winter!
Note From an Apprentice
By Alex Goodman
Howdy CSA friends, my name is Alex Goodman, I study Sustainable Agriculture at UK and had the pleasure of helping the wonderful South Farm crew grow some of the most beautiful produce for your shares this summer. Growing up I had always wanted to be a farmer but did not come from a farming family so I thought this dream would be an unlikely reality. But after this summer and getting a taste of what organic vegetable farming is all about, I couldn’t be more excited to continue learning and working toward that goal.
Not only did I get a taste of farming I also got a taste of some new and very delicious vegetables, one of which is in your share this week, kohlrabi! Probably not unlike many folks the first time I saw a kohlrabi I was immediately intrigued. I had never eaten one and had no idea what to do with it, so I knew that when they started coming in I would have to try it. Not unlike this apprenticeship overall, it was amazing. With the wise guidance of the farm crew I quickly learned how versatile and delicious a vegetable it is, I mean you can mash it and hash it, so it doesn’t get much better than that.
I still don’t know exactly how to describe to someone what kohlrabi tastes like, but all I can tell them is they have got to try it and I would say the same about this apprenticeship. If you don’t know what farming tastes like then you have got to try it and I’d venture to say you’ll likely find it to be something that once you try, you don’t want to go without. Anyway, I love kohlrabi, I loved learning and working with the South Farm crew, and overall I loved being a small but hopefully helpful part of this CSA. I hope you all have and continue to enjoy your shares as much as we enjoyed growing them! Thanks for supporting this CSA and making this opportunity possible.
What’s In Your Share
For September 18th, you’ll receive:
+ Scarlet Ohno Red Salad Turnips
+ Lettuce Mix
+ Collard Greens
+ Spaghetti Squash
The following crops are available for U-Pick:
+ Cherry Tomatoes
+ Hot Peppers – LAST CHANCE! Hot Peppers are in the 7th field on the right side. The row with Hot Peppers is on the far side of the field, closest to Nicholasville Road.
+ Eggplant – LAST CHANCE! Eggplants are in the 7th field on the right side. This is the same field as Hot Peppers, but they are in the first row closest to the parking lot.
+ Sweet Peppers – LAST CHANCE! The bell and sweet peppers are in the same field as the Eggplant and Hot Peppers.
+ Tomatoes – LAST CHANCE! Our tomato field is directly across the grass way from the Peppers and Eggplant. All 6 rows of tomatoes are available for U-Pick.
+ PawPaws – The PawPaw trees are still up for U-Pick! There are two rows of PawPaw trees. They are located closest to the back metal gate along Waveland Museum Road, just beyond the apple trees, on your right.
Please refrain from driving your vehicles to the fields as we often need the drive-rows for tractors and you may not be aware of irrigation crossing the drive-rows that should not be driven upon.
Please remember to bring your own pruners or scissors for harvesting U-Pick items!
+ Don’t be fooled by the red skin and red-tinted stems of the Scarlet Ohno: this is a Turnip, not a beet! These turnips are sweet, with a white flesh that may have a hint of pink. Their impressive stand of edible foliage is packed full of fiber and vitamins. Unlike some other turnip greens, these leaves are smooth and mild, ideally suited for salads. Try the roots braised, glazed, or pickled.
+ Need help figuring out how to cook your Spaghetti Squash? Slice the squashes lengthwise in half. Scoop out the seeds. Coat flesh with olive oil, salt, and pepper. Place flesh side down on a sheet of aluminum foil in a baking pan. Bake in oven at 450 degrees for 30-40 minutes. Once the squash is cool, you can use a spoon or fork to scrape the squash strands out. Top with marinara sauce as a pasta substitute! If you aren’t going to cook with the spaghetti squash right away, store at room temperature out of direct sunlight, as you would with your potatoes.
Market Ragout of Turnips, Kohlrabi, and Spinach
Adapted from Local Flavors by Deborah Madison
Improvise ingredients with what’s available — onions or scallions, spring leeks or green garlic, shelled peas, fall greens, etc.
1 Tbsp unsalted butter
6 spring onions or shallots, halved
6 or more small turnips, scrubbed and quartered
2 or 3 small kohlrabi, peeled and quartered
1 thyme or lemon thyme sprig
Sea salt and freshly ground pepper
A few handfuls of spinach leaves
Dollop creme fraiche
4 large basil leaves, slivered
1. Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme. Add water to cover halfway and a teaspoon of salt. Simmer.
2. As soon as the vegetables are tender, after 12-15 minutes, add the spinach and cook until the spinach has wilted down, a few minutes more. Stir in the creme fraiche and add the basil. Taste for salt and season with pepper. Serve this as a side dish or a course by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish.
Roasted Spaghetti Squash with Kale
From The Pioneer Woman
1 whole Spaghetti Squash
Salt And Pepper
2 bunches Kale, Stalks Removed And Torn Into Pieces (you can also substitute other greens!)
1/2 whole Onion, Diced
1/2 teaspoon Chili Powder
1 teaspoon Balsamic Vinegar
Preheat the oven to 350 degrees.
With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again—be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.
While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some salt and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside.
When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder. Toss to combine.
Add the squash to individual bowls, then top with a good amount of sauteed kale. You will have squash left over! (Or, you can toss all the kale and half the squash together.)