Farm Notes
Summer came back and with the nice, hot sun, tomatoes have ripened up. This week we have made a push on weeding and thinning a lot of the fall crops. If you’ve loved eating fresh, local veggies this summer and you want it to continue, be sure to sign up for our Fall CSA and pre-order a Thanksgiving Box! For further information about either the Fall CSA or Thanksgiving Boxes, click here. As always, if you have any questions you may email us at uk.csa@uky.edu or ask us at distribution. You do not have to be a current CSA member to join either the Fall CSA or pre-order a Thanksgiving Box, so tell all your friends and family!
***UPDATE*** The UK Horticulture Club will be on CAMPUS today selling apples for 50 cents each or 12 lbs. for $10. They accept cash or check only. Next week, they will be set up at both the farm and campus locations selling. This will be a first-come, first-serve basis until they sell out!
Farm Stand
The CSA Farm Stand (which is for purchasing “extras”) will be set up at both the campus (from 4-6pm) and farm (from 3:30-6:30pm) locations. Items available will be on a first come, first served basis. For the campus location, we will be set up a little differently this year. The Farm Stand will be located all the way to the right of the pick-up line with it’s own tent and table. So please do not go through the regular pick-up line to buy a la carte. At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash or check only please.
Items Available for Purchase this Week:
+ Tomatoes
+ Turnips (with greens)
+ Fennel
+ Dill
+ Cilantro
+ Kale
+ Carrots
+ Mixed Peppers
What’s In Your Share
For this week, you’ll receive:
+ Tomatoes
+ Mixed Peppers
+ Turnips (with greens)
+ Fennel
+ Dill OR Cilantro
+ Kale
+ Carrots
You-Pick
Please review You-Pick guidelines under Member Information.
Items available:
+ Herbs
+ Some flowers
+ Hot Peppers: The numbers on the signs that name the variety are on a heat scale of 1 to 5. The 1 indicates mild peppers while 5 is the hottest of the hot (e.g. habanero).
+ Okra is pretty much finished.
+ Cherry Tomatoes are just about done. For your convenience, there is a cut-through in the middle of the bed between the T-posts so you can get around more easily.
+ This year we have started a perennial herb bed. It is located next to the road leading out the back gate. The perennial herbs are on the black landscape fabric. Most everything is already in the regular you-pick field, but there are a few plants such as spearmint and a couple of flowers that are not in the regular field.
Veggie Tips (or Facts)
+ The turnip bunches this week are mixed varieties. You may find either a Purple Top, Hakurei or Scarlet variety.
Purple Top Turnips
Hakurei Turnips
Scarlet Ohno Turnips
The Purple Top turnips are a storage variety that will keep in the crisper drawer for several weeks if stored loosely in a plastic bag. They have a slight spicy flavor and are good eaten raw or cooked. Hakurei turnips can be stored the same but the flavor is more mild and sweeter. These are also excellent raw in salads or cooked. Scarlet Ohno also has a mild flavor. Turnip greens are great to use in stir fries, sauteed or added to stews. Make sure to check the recipe section for some great meal ideas.
+ There are some crops that we only grow every other year or every few years. Fennel bulbs are one of those items. Fennel can be used as both an herb and a vegetable and the whole plant can be used. It has a slightly sweet, licorice type smell and taste. The bulb can be shredded and used in salads or cooked in dishes. The stalks can be used similar to celery which can be also used in salads or added to stir fries, pastas or roasted. The fronds can be used as garnishes to brighten any salad or dish. Check out this website that has 16 different recipes for fennel.
+ Here is some bonus trivia for ya…carrots, dill and fennel are all in the same plant family, Umbellifers or the Apiaceae family.
Recipes
For your convenience this week’s recipes in a printable format.
Meal Plan Menu
Thursday:
Use the turnip greens as a side dish tonight and save the turnip roots for later.
Ingredients:
10 cups turnip greens
1/2 cup olive oil
2 thinly sliced garlic cloves
1/4 cup water
1 tsp. salt
Directions:
Wash and dry turnip greens. Put in a saucepan with oil, garlic cloves, water and salt. Cover and cook over medium-low heat, until tender. About 40 minutes. Season with pepper.
Friday:
Turkey, Kale and Oat Meatballs with Quick Tomato Sauce
Ingredients:
1/2 cup quick-cooking rolled oats
6 ounces kale, stems removed and leaves roughly chopped (about 4 packed cups)
4 cloves garlic, finely minced
1 large yellow onion, roughly chopped
1 large egg
1/2 cup grated Parmesan
1/4 cup skim milk
Kosher salt and freshly ground black pepper
1 pound 99 percent fat-free ground turkey
2 tablespoons extra-virgin olive oil
One 28-ounce can no-salt-added crushed tomatoes (or fresh tomatoes!!)
2 sprigs oregano
Pinch of crushed red pepper flakes
12 ounces whole-wheat angel hair pasta
Directions:
Pulse the oats in a food processor until coarsely ground. Add the kale, 1 teaspoon of the minced garlic and 1/4 cup of the chopped onion, and pulse until finely chopped and the texture is crumbly. Add the egg, 2 tablespoons of the Parmesan, milk, 3/4 teaspoon salt and 1/4 teaspoon pepper, and pulse until just combined. Transfer the mixture to a large mixing bowl, add the turkey and mix with your hands until well combined. Cover with plastic wrap, and refrigerate for 30 minutes.
Meanwhile, bring a large pot of water to a boil.
Heat the oil in a large, straight-sided skillet or Dutch oven over medium-high heat. Add the remaining onions and 1/4 teaspoon salt, and cook, stirring occasionally, until softened and lightly browned in spots, 6 to 8 minutes. Add the remaining garlic, and cook until softened, stirring constantly, about 30 seconds. Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan, oregano, 1 teaspoon salt and the red pepper flakes. Stir to combine, and bring to a simmer. Cover, reduce the heat and simmer for 10 minutes.
Meanwhile, remove the turkey and kale mixture from the refrigerator. Shape level tablespoonfuls into round meatballs (about 36), and place on a rimmed baking sheet.
Remove the lid from the sauce. Use a metal spatula or 2 spoons to add the meatballs, one at a time, to the simmering sauce in a single layer. Cook, covered, until the meatballs are cooked through, about 15 minutes. Turn off the heat, and let the mixture sit, covered, for 5 minutes. Discard the oregano.
Meanwhile, cook the pasta in the boiling water according to package directions. Drain well.
To serve, divide the pasta among 6 plates or bowls. Top each serving with 7 meatballs and 1/2 cup tomato sauce. Sprinkle with the remaining Parmesan.
Saturday:
If you chose the cilantro, try this savory pancake recipe:
Kutabi, Azerbaijani Savory Pancakes Filled with Greens and Herbs
1 teaspoon coarse salt
1 teaspoon sugar
2 eggs, lightly beaten
3 tablespoons plain yogurt
1 tablespoon olive or sunflower oil
2-4 tablespoons warm water
To a large mixing bowl sift the flour, salt and sugar. In a measuring cup combine eggs, yogurt and oil. Slowly incorporate the wet ingredients to the dry, mixing well and kneading into soft smooth dough, gradually adding drops of warm water to soften it if necessary. Transfer to a lightly floured surface and knead for 5 to 10 minutes or long enough to have smooth elastic dough; cover with a bowl and let it rest for half an hour.
1 medium bunch (about 7-8) green onions
1 medium bunch (about 6) green garlic
2 tablespoons butter for sautéing, plus more melted butter for the tops
1 medium bunch fresh sorrel, thinly chopped
1 medium bunch of fresh dill
1 medium bunch fresh cilantro
1 medium bunch fresh parsley
1 tablespoon lemon juice
1 fresh serrano pepper, seeded and diced
Salt and freshly ground black pepper
Wash the greens and herbs; thoroughly dry in paper towels. Melt butter in a sauté pan on medium heat; add the diced onion. Separate the white parts of the green onions and garlic; then finely chop the white parts, add to the pan; and sauté until just softened, for about 5 to 7 minutes. Cool to room temperature.Finely chop the green parts of the onions and garlic, sorrel and herbs; add them to the sautéed onions and garlic; then add the serrano pepper and lemon juice; mix well.
Leftover dough can be wrapped in plastic wrap and stored in the refrigerator for 1 to 2 days, along with any filling. Let the dough come to room temperature then roll, fill, and cook as directed above.
OR! If you are tail-gating for the UK vs. Florida game today, make a dill dip to go with veggies such as sliced carrots, peppers, kohlrabi or potato chips.
Kentucky Dill Dip
From The Kentucky Fresh Cookbook
Ingredients:
1 cup sour cream
1 cup mayonnaise
2 Tbs minced onion or dried onion flakes
2 Tbs chopped fresh dill or 2 tsp dried
2 small cloves garlic, pressed, or 1/4 tsp garlic powder
1/2 tsp salt
Directions:
In a bowl, mix all the ingredients together. Cover and refrigerate at least 2 hours before serving if using dried onion flakes. Makes about 2 cups.
Sunday:
Bright Lentil Salad With Apples, Fennel, and Herbs
Ingredients:
1 tablespoon cider vinegar
1/4 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon water
1 medium fennel bulb, finely diced (about 1 cup)
1 apple (recommended: Pink Lady), peeled and finely diced (about 1 cup)
8 ounces baby plum tomatoes, finely diced (or whatever tomatoes you got at the share)
2 (14.5-ounces) cans of Puy lentils, drained and rinsed
1 tablespoon fresh thyme
2 tablespoons fresh basil
Directions:
In a large bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar dissolves. Add in the olive oil, and whisk until emulsified. Add the water, and whisk to loosen. Add the fennel, apple, and tomatoes, toss to combine, and allow to sit in the vinaigrette for 15 minutes. Finally, add the lentils and fresh herbs, and allow to sit another 15 minutes. Serve.
Monday:
Carrot Turnip Fluff
Submitted by Cheryl Kastanowski
Ingredients:
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)
Directions:
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.
Tuesday:
Even though this recipe calls for bell peppers, bullhorn peppers would also work just as well.
Chicken With Bell Pepper Ragout
Ingredients:
1 1/4 lb. ripe plum tomatoes (6 to 8), cored, halved lengthwise, and seeded
1 medium red or orange bell pepper, seeded and cut into 3/4-inch pieces
1 medium yellow bell pepper, seeded and cut into 3/4-inch pieces
1 small yellow onion, cut into medium dice
1/2 cup extra-virgin olive oil
1/2 tsp. cayenne
Kosher salt and freshly ground black pepper
1 medium clove garlic, mashed to a paste with 1/2 tsp. kosher salt
3/4 cup all-purpose flour
1 1/2 lb. boneless, skinless chicken breast halves, sliced into cutlets
2 Tbs. nonpareil (small) capers, rinsed and patted dry
Directions:
Position a rack 6 inches from the broiler element and heat the broiler on high.
Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side and the peppers and onion on the other side. Drizzle everything with 3 Tbs. of the olive oil and sprinkle with the cayenne, 1 tsp. salt, and 1/4 tsp. pepper. Toss the peppers and onions. Broil until the tomatoes are collapsed, about 7 minutes. Flip the tomatoes, toss the peppers and onions, and broil until the tomato skins have large black spots and the peppers and onions are tender, about 5 minutes more.
Use tongs to pull the skins off the tomatoes. With a slotted spoon, transfer the tomatoes to a cutting board. Put the peppers and onions in a large bowl; add the garlic paste. Chop the tomatoes and add to the bowl with the other vegetables. Mix well, season to taste with salt and pepper, and keep warm.
Heat 1/4 cup of the olive oil in a 12-inch nonstick skillet over medium-high heat. Put the flour in a shallow pan. Season the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper; dredge in the flour. Working in 2 batches, cook the chicken, flipping once, until just cooked through, 2 to 3 minutes per side. Transfer the chicken to serving plates. Wipe out the pan. Heat the remaining 1 Tbs. olive oil and fry the capers over medium-high heat until they pop open and become crisp, about 2 minutes. Sprinkle them over the chicken. Serve with the ragout.
Wednesday:
Leftovers day! Clean out that fridge for new vegetables coming Thursday.
UK-CSA 