CSA Newsletter Week #18, September 21st

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!

Early morning turnip harvest. Today is going to be a beautiful day!

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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

These turnip greens are HUGE!

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What’s In Your Share

For this week, you’ll receive:
+ Tomatoes
+ Mixed Peppers
+ Turnips (with greens)
+ Fennel
+ Dill OR Cilantro
+ Kale
+ Carrots

Radish thinning….just a few feet left!

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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.

Dill is looking delicate and frilly.

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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 Forage Turnips

Purple Top Turnips

Hakurei

Hakurei Turnips

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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.

Fennelicious!

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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.

Stewed Turnip Greens

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

For the dough
3 1/2 cups all-purpose flour + more for kneading and rolling
teaspoon coarse salt
teaspoon sugar
eggs, lightly beaten
tablespoons plain yogurt
tablespoon olive or sunflower oil
2-4 tablespoons warm water
Directions:
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.
For the filling
large onion, diced
medium bunch (about 7-8) green onions
medium bunch (about 6) green garlic
tablespoons butter for sautéing, plus more melted butter for the tops
medium bunch fresh sorrel, thinly chopped
medium bunch of fresh dill
medium bunch fresh cilantro
medium bunch fresh parsley
tablespoon lemon juice
fresh serrano pepper, seeded and diced
Salt and freshly ground black pepper
Directions:
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.
On a lightly floured surface cut the rested dough in eight sections; roll out each section to no more than 1/16- inch thick round.Spread about 4 packed tablespoons of the filling on one half of the round, leaving 1/2-inch border, sprinkle with some salt and pepper and cover with the other half, lightly pushing out the air. This step will prevent the pancakes from bubbling up when toasting. Using a fork or your fingers tightly press the edges and then with a sharp knife cut of a thin strip around the edge.Toast on a hot iron griddle or in a large heavy-bottomed skillet. Do not use butter or oil during the frying. Cook for about 2-3 minutes per side. Spread the tops of the cooked Kutabi with melted butter while still hot and place one on top of the other to serve. Bon Appétit!

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.

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Fall CSA and Thanksgiving Box Sign Ups OPEN!

We are now taking sign ups for our Fall CSA share and our Thanksgiving Box pre-orders.

The Fall CSA will be for 4 Thursdays, October 26th to November 16th. The cost is $15 a week or $60 for the share. This is a smaller share than the main season and will feature 3-5 items each week. Items that *may* be included: winter squash, potatoes, sweet potatoes, ginger or turmeric, beets, carrots, kale, lettuce, spinach, cabbage, broccoli. You do not have to be an existing CSA member to sign up!

Thanksgiving Boxes have become our yearly tradition. We feature two types of boxes to suit your needs… if it’s too hard to choose, you can always get one (or more) or each! Each box is $30. You do not have to be a current CSA member to purchase.

Winter Storage Thanksgiving Boxes will include longer term storage items which *may* include: winter squash, potatoes, sweet potatoes, cabbage, carrots, turnips, beets, herbs, pumpkin, cauliflower.

Fall Greens Thanksgiving Boxes will include more items for fresh eating, which *may* include: spinach, lettuce mix, kale, collards, arugula, herbs, winter squash, head lettuce, broccoli, cauliflower, cabbage.

Harvesting pie pumpkins!

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If you have any questions, just let us know! uk.csa@uky.edu

Sign up by clicking this link to reserve your items, as we have limited availability. You can also copy and paste this URL into your web browser: https://csa.farmigo.com/join/ukcsa/2017Fall
Please share with anyone who might be interested. Thank you!

Preview Week 18

Hello CSA members!

There are only 5 weeks left to our main CSA share… wow! It feels like we got a tease of fall but we are back to warm, 80-degree days at the farm. Hopefully the warmth will give some crops a nice boost of growth before cooler temperatures settle in.

Here is a preview for week 18:

+ Tomatoes! Hopefully one more harvest of ripe tomatoes with green tomatoes also coming to shares this week or next.
+ Carrots
+ Fennel bulbs (!)
+ Mixed Peppers
+ Cilantro or Dill
+ Kale bunches

We also are anticipating one more green bean harvest, turnips, broccoli, cabbage, lettuce, and spinach right around the corner…! If not this week, in another week or two. It is hard to predict how quickly crops will mature with the fluctuations in temperatures.

Thinning and weeding baby beets.

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While the main CSA season is on the homestretch, we will be taking sign ups for our shorter, smaller 4-week Fall CSA this week. What’s a Fall CSA? It will feature 3-5 items instead of the usual 8-10 each week for only $15 a week or $60 total. This share will only be available for campus pick up and membership is much more limited, so be sure to check back on the blog and your email this week to sign up and grab your spot.

We will also be taking pre-orders for Thanksgiving Boxes. Thanksgiving Boxes are $30 and feature an assortment of fall crops to dress your holiday table with a bounty of local, fresh vegetable flavor. Fall Greens boxes will feature those greens you love: kale, lettuce, spinach, along with broccoli, cauliflower, herbs, to name a few examples. Our Winter Storage boxes will feature the winter squashes, potatoes, sweet potatoes, beets, turnips, carrots, cabbage to stock your larder for fall. We will have limited availability for each box, so be thinking now about what you’d like for the holiday. The pick up will be on campus on TUESDAY before Thanksgiving.

As always, send us an email or talk to us at the share pick up if you have any questions about our fall vegetable offerings!

CSA Newsletter Week #17, September 14th

Farm Notes

Once again, cooler temperatures and excessive moisture marked our second week of September.  Following a frenzied Monday spent prepping fields for cover crops, harvesting the last of the potatoes, and transplanting fall lettuce and cauliflower, we retreated into the relative comfort of the packing shed to process the remaining yellow onions, and to wash and sort the acorn squash.  Our summer shades and sun hats gave way to beanies and thick rain jackets.  Likewise, the shares will continue to pivot towards fall, with the inclusion of winter squash and two freshly harvested Brassicas.  As mentioned in the preview, the cooler temps have tempered the ripening of our tomatoes, but hopefully the sunnier, hotter weather approaching us this weekend will give us one more good harvest next week.

Getting some field work done on Monday before the rain came!

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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:
+ Acorn Squash
+ Potatoes
+ Kohlrabi
+ Bok Choi
+ Yellow Onion
+ Peppers
+ Eggplant
+ Green Onions

Emily's first kohlrabi harvest.

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Note From An Apprentice

This week’s note is from Emily Tanski.

Hi everyone,

My name is Emily Tanski, and I am a senior at UK studying Food Science.  I recently decided to add sustainable agriculture on as a minor after taking a few of the courses that the program offers.  I was unsure about what to expect when I realized I would be starting as an apprentice on UK’s South Farm.  At the time, I had no experience working on a farm but was up for the challenge.  Although I was away for most of the summer, I was still able to learn and have a lot of fun working later in the season.

When reflecting on my time as an apprentice at South Farm, one of my favorite experiences has been harvesting carrots.  During one of the carrot harvests, Diane explained to me how some of the carrots that are split in two at the bottoms make it look like they have legs.  She talked about how she had found dozens of carrots that looked like they were dancing, kicking, or hugging.  She would even narrate what she assumed the carrots would be saying.  We decided that these four carrots we found the other day looked like a family, where the two bigger carrots were the parents carrying their little kids.  Conversations like these always made the harvests or other activities even more enjoyable.

Working at South Farm has really made me appreciate where our food comes from and how it is produced.  It has allowed me to discover what it really means to be sustainable in regard to food and agriculture.  Now, when I walk through the farmer’s market or the grocery store, I am able to make more conscious decisions about the food that I pick up. Oddly enough, I think I accidentally turned myself into a vegetarian, because I can’t get enough of all of these fresh veggies!  My time as an apprentice has been such a meaningful experience for me and has opened up the doors for a new, wide range of opportunities after I finish my degree. I am very thankful that I had the opportunity to be a part of the UK CSA.

Last of the yellow onion processing. Hopefully we will finish that today!

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What’s In Your Share

For this week, you’ll receive:
+ Acorn Squash
+ Potatoes
+ Kohlrabi
+ Bok Choi
+ Yellow Onion
+ Mixed Peppers
+ Banana Peppers
+ Eggplant
+ Roma Green Beans (these are wet, so make sure you use them sooner rather than later so they don’t mold)

You-Pick
Please review You-Pick guidelines under Member Information.

Items available:
+ Herbs
+ 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
+ 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.

Giant bell pepper!

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Veggie Tips (or Facts)

+ Each year, we trial new or unusual varieties of crops.  Sometimes, we are searching for certain flavor characteristics (such as sweeter corn), or cool visual appearance (fractal cauliflower).  One of the potato varieties most of you will be receiving, however, was bred (via traditional techniques) for a different purpose: to be more resistant to insect pressure! King Harry potatoes sport tiny hairs on their leaves, thwarting the best efforts of troublesome pests like Colorado Potato Beetles, Potato leafhoppers, and flea beetles.  The practical upshot of this trait is less pesticide use, leaving us with more beneficial insects in place, and more time for the staff for other fun activities, like weeding!

+ Kohlrabi, amazingly, is a low, stout cultivar of wild cabbage.  It will store for several weeks in the fridge, and can be eaten both raw (perfect for slaw) or cooked.

+ For practical purposes, Acorn squash is considered a winter squash, since it is harvested once the seeds have matured and the rind has hardened, and because of its storage capabilities.  However, it actually belongs to the same species (Cucurbita pepo) as the summer squashes.

Giant onion!

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Recipes

Meal Plan Menu

Thursday: 

Bok choy will give this dish a pleasant crunchiness.

Sesame Noodles with Baby Bok Choy and Roasted Chicken

From Eating Locally by Janet Fletcher
One of the most popular vegetables in the Chinese kitchen, bok choy resembles Swiss Chard, with wide white ribs and large, dark green leaves.  A petite variety of bok choy with spoon-shaped leaves, marketed as baby bok choy, can be cut in half lengthwise and braised.  Its flavor is mild and sweet, like a young Savoy cabbage.  In this recipe chopped and braised baby bok choy is tossed with Chinese noodles, peanuts, and chicken to make a dish worthy of an Asian noodle house.

Ingredients:
1 pound baby bok choy
1/3 cup peanut oil
Kosher or sea salt
1 pound fresh Chinese egg noodles or dried udon (Japanese wheat noodles)
2 Tbsp fish sauce
2 tsp Chinese chile oil, or to taste
1 cup thinly sliced green onions (white and green parts)
1 cup coarsely chopped fresh cilantro
½ cup coarsely chopped dry-roasted peanuts
1 Tbsp toasted sesame oil
2 cups hand-shredded roast chicken or duck, with or without skin

Directions:
1. Separate the bok choy leaves, with ribs intact, from the central core.  Discard the core.  With a paring knife, separate the leaves from their ribs.  (You can leave the smallest inner leaves with ribs whole)  Tear large leaves in half lengthwise.  Cut the ribs crosswise into 1-inch pieces.  Pat the leaves and ribs dry.

2. Bring a large pot of salted water to a boil over high heat.

3.  Heat the peanut oil in a large skillet over moderate heat.  Add the bok choy, season with salt, then stir to coate with the oil.  Cover and cook until just tender, about 3 minutes.

4.  Meanwhile, add the noodles to the boiling water and cook, stirring occasionally with tongs, until al dente.  In a small bowl, stir together the fish sauce and the chile oil.

5. Drain the noodles in a sieve or colander and return them to the hot pot.  Add the bok choy, green onion cilantro, peanuts, sesame oil, chicken, and fish sauce-chile oil mixture.  Toss well with tongs and serve immediately.

Friday:

I often wonder if I was capable of true happiness prior to my first encounter with a  Kohlrabi.

Butter-Braised Kohlrabi

Ingredients:
2 kohlrabi, trimmed but unpeeled and cut into 1″ cubes
1/2 cup chicken stock
4 tbsp. unsalted butter, cubed
1 tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste

Directions:
Put kohlrabi, chicken stock, 2 tbsp. butter, and thyme into a 12-inch skillet over medium-high heat. Season with salt and pepper and cover with a parchment-paper circle cut to fit inside rim of skillet. Cook, stirring occasionally, until kohlrabi is tender, about 15 minutes. Uncover, remove pan from heat, and add the remaining butter, swirling skillet until butter melts. Serve warm.

Saturday:

Bullhorn or Bells will work with this gem.

Sweet Pepper Soup

Ingredients:
2 large garlic cloves, unpeeled
1/4 teaspoon extra-virgin olive oil
3 red bell peppers
1 cup fat-free chicken broth
1 tablespoon reduced-fat sour cream
1 teaspoon 1% milk or water
1 tablespoon minced fresh chives or parsley

Directions:
Preheat oven to 350°F.

Cut off and discard root ends of garlic cloves. On a 10-inch piece of foil, drizzle garlic with oil. Crimp foil to seal and bake in middle of oven until garlic is tender, about 30 minutes. Cool, then peel.

While garlic is baking, lay bell peppers on their sides on racks of gas burners and turn flames on high. (Or put peppers on rack of broiler pan about 2 inches from heat.) Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Coarsely chop peppers and purée in a blender with roasted garlic and chicken broth.

Transfer purée to a saucepan. Heat over moderate heat, stirring, until warm, then season with salt and pepper.

Stir together sour cream and milk. Drizzle 1 teaspoon sour-cream mixture over each serving of soup and sprinkle with chives.

Sunday:

We’ve had plenty of dumpling weather lately.

Potato Dumplings

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 qt. water
1 tsp. salt
5 cups mashed potatoes
1 1/2 cups flour
2 eggs, slightly beaten
1 tsp. baking powder
1 tsp. salt

Directions:
In saucepan, bring water and 1 tsp. salt to a boil. In bowl, combine remaining ingredients; mix until fluffy. Roll into 1-inch balls; drop into gently boiling water. Cook about 7 minutes. Drain; serve warm. Serve with roast beef or gravy.

Monday:

Although the recipe calls for white onions, yellow onions will substitute wonderfully.

Fried Onions

Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com

Ingredients:
2 medium white onions, sliced in 1/10 inch thick rounds
1/3 cup canola oil
A pinch of salt to taste
A pinch of black pepper (optional)
Fresh parsley to garnish

Directions:
Sprinkle salt over onion slices. Sizzle oil in frying pan and add onion slices. Fry both sides of onions till they become caramelized. Then place them over a papel towel to soak the excess oil.
Then transfer them to a serving plate, sprinkle some black pepper (optional) and garnish with parsley.

 

Tuesday:

If you’re unable to justify a visit to the northern African country of Morocco this week, at least treat your taste buds to this culinary treat!

Moroccan-Style Stuffed Acorn Squash

Recommended by a CSA member, this recipe comes from allrecipes.com

Ingredients:
2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 tablespoons ground cumin
Salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Wednesday:

Leftovers day! Clean out that fridge for new vegetables coming Thursday.

Preview Week 17

We are bracing for the rain and doing lots of field work today. Transplanting and seeding cover crops! We also enjoyed hosting a group of students in GEN100 at the farm to get a taste of farm work.

Cleaning up after seeding lots of cover crops today to beat the rain.

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Week 17 Preview:

+ Kohlrabi
+ Bok Choi
+ Potatoes
+ Mixed Peppers
+ Yellow Onion
+ Acorn Squash

 

No tomatoes this week as cooler temperatures have slowed the ripening, but we hope to have another round next week!

CSA Newsletter Week #16, September 7th

Farm Notes

We hope you all enjoyed the Labor Day weekend. Because of the short week, there was no preview post and we apologize. This week’s share will just have to be a surprise! Tuesday was a rainy day, but we’ve enjoyed the sunny, cooler weather the last few days.

In case any of you have been wondering about the eggplant this year…it has not done well. The plants are very susceptible to tiny little bugs called flea beetles. They chew on the leaves and make tiny pin-holes which cripples the plant, stunting it’s growth and prohibiting it from being able to produce fruits well. We have hoped so much to be able to give it out to every member at the same time, but the plants are only producing a few which is why we have been alternating between the farm and campus distributions and often selling it at the Farm Stand. Late this summer, we invested in some netting that is small enough to exclude flea beetles. Right now it is being used on other susceptible crops like the bok choy and arugula, but next spring we will be able to use it on the eggplant and hopefully get this pest under control!

Storms continue at the farm… phew we are tired of the rain!

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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:
+ Peppers
+ Beans (Tongue of Fire variety)
+ Winter Squash
+ White Onions
+ Garlic
+ Chard
+ Collards
+ Basil

We underseeded clover in our fall brassica fields and it's coming up nice!

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What’s In Your Share

For this week, you’ll receive:
+ Tomatoes
+ Peppers
+ Tongue of Fire Beans
+ Winter Squash
+ White Onions
+ Garlic
+ Eggplant
+ Chard OR Collards
+ Basil

Winter squash harvesting!

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You-Pick
Please review You-Pick guidelines under Member Information.

Items available for you-pick:
+ Flowers
+ Herbs
+ 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
+ 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.

Please be advised that there is a bed of brussels sprouts on the opposite side of the cherry tomatoes that is NOT for you-pick. Only beds that have a you-pick sign are open for picking, but please ask a farm staff member if you have any questions at all.

Haven't seen many hornworms in the tomatoes this year…but here's a parasitized one!

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Veggie Tips (or Facts)

+ As many of you have probably noticed, the tomatoes are definitely on a decline. This will probably be the last week of red (ripe) tomatoes.

+ This week’s beans are a variety called Tongue of Fire. These are a fresh shell bean meaning you will want to pop the beans out of the shell to use. They have a creamy texture with a nutty, slightly sweet flavor. Try eating these beans in a variety of ways: simmered, braised, sauteed, roasted or fried. They would also be excellent in soups, stews or casseroles. *EDIT* The beans are a little bit dirty due to the rain and mud splash. Wash them first!

+ Winter squash varieties for this week include spaghetti squash, delicata and bonbon squash. Bonbon squash is a buttercup variety with a sweet flavor. Winter squash is a great vegetable. It stores really well for long periods of time, so you  don’t have to worry about using it quickly. It is also a wonderful ingredient to bake with! In addition to eating the squash as a main dish, I love to bake with it in the fall and winter; making muffins, bread and cinnamon rolls! Most of the winter squashes are interchangeable in recipes (with the exception of the spaghetti squash).

How to cook or bake winter squash:

Cook: Bring 1 inch of water to boil. Add 3-4 inch pieces of squash and return to a boil. Reduce heat and simmer 10-15 minutes or until tender. Drain, cool and peel then mash or puree. Salt to taste.

Bake: Cut the squash in half and place it upside down on a cookie sheet with sides or a cake pan. Add 1/4 inch of water to the pan. Bake at 350-375F for 45 minutes to 1 1/2 hours depending on the size of the squash. The squash should be fork tender.

After cooking or baking, the squash can be frozen for use in baked recipes!

Tongue of Fire beans in the share this week!

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Recipes

For your convenience this week’s recipes in a printable format.

Meal Plan Menu

Thursday:

Use your basil to make a pesto that can go on pasta.

Fresh Basil Pesto

From Simply Recipes

Ingredients:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Directions:
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Makes about 1 cup.

Friday:

If you picked the collards this week, try this peanut sauce recipe which can be paired with a curry dish. If you picked the chard, try this soup recipe below.

Greens in Peanut Sauce

From Simply in Season

“Works well as a side, with curry meals or over polenta. Use curry powder or italian spices in exchange for the spices given, if desired.”

Ingredients:
1 medium onion, chopped
2-3 cloves garlic, minced
1 medium tomato, diced (optional)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp salt or to taste
1/8 tsp ground cloves
1 pound kale or collard greens, chopped
1/2 cup water
2-3 tablespoons chunky peanut butter
1-2 tsp hot water

Directions:
Sauté onion and garlic in large soup pot with 1 Tbs oil. Add tomato and simmer 2-4 minutes. Add coriander, cumin, salt, and cloves. Cook, and stir 2 minutes. Add collard greens and water, and steam until greens are soft but not mushy. Avoid overcooking. Stir occasionally to coat greens with the spices. Combine peanut butter and hot water separately, then add to greens at end of cooking.

+++

Herb, Chard, and Feta Soup

From bon appétit

Ingredients:
SOUP
2 tablespoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, crushed
1 pound Swiss chard leaves (center ribs and stems removed) or spinach, coarsely chopped (about 10 cups)
3 1/2 cups vegetable broth
1 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh mint leaves
1 tablespoon dried mint
1 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
GARNISHES
5 ounces plain Greek-style yogurt (about 1/2 cup)
1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint), divided
4 ounces feta, crumbled, divided
Kosher salt and freshly ground black pepper
Fresh lemon juice (optional)
Olive oil (optional)

Directions:
SOUP
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7–8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, purée soup in a blender until smooth. Return to pan. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Rewarm soup before continuing.
GARNISHES
Place 1/3 of yogurt in a medium bowl. Add 1/2 cup warm soup; whisk until smooth. Repeat process twice more, adding a total of 1 cup more soup. Whisk yogurt mixture into soup in saucepan. Stir 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper, and lemon juice, if desired.
Ladle soup into bowls and garnish with remaining 1/4 cup herbs and 2 oz. feta. Drizzle with oil, if desired.

Saturday:

If you picked the spaghetti squash:

Spaghetti Squash Lasagna
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
3 1/2 lb. spaghetti squash
1 lb. ground beef
1 onion, chopped
15 1/2 oz. jar spaghetti squash or 1 pt. homemade sauce
1 tsp. basil
1/2 tsp. oregano
1 tsp. salt
1/8 tsp. pepper
1 cup cottage cheese
1 cup mozzarella cheese

Directions:
Pierce squash several places with a knife or carving fork. Boil in 4 qt. of water in a large kettle approximately 25-30 minutes or until fork tender. Drain and cool until easy to handle. Fry ground beef and onion until beef is browned. Stir in sauce, basil, oregano, salt and pepper. Reduce heat and simmer 15 minutes. Combine cottage cheese and cheese. Cut squash in half starting by the stem. Scoop out seeds. Layer 1/3 of the spaghetti strands in a 13×9 baking dish. Top with a third of meat mixture and third of cheese. Repeat twice. Bake covered at 400F for 15 minutes, then uncovered 5 more minutes. Let stand 10 minutes for easier cutting.

If you picked delicata squash:

Roasted Delicata Squash

Ingredients:
2 delicata squash
2 tbsp olive oil
Salt to taste

Directions:
Preheat oven to 425 degrees.

Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife.
With a sharp knife, cut delicata in half lengthwise. With a spoon scoop out the seeds and discard. Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.

Arrange the pieces in a single layer in a baking pan and coat in 2 tbsp olive oil Salt gently. Place in oven and roast 10 minutes. Using a spatula flip the squash, and continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.

Serve as a side dish.

If you picked the bonbon squash:

Buttercup squash casserole
From http://www.food.com

Ingredients:
1 (2 1/2 lb) buttercup squash
2 tbsp. brown sugar, packed
1⁄4 tsp. salt
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground nutmeg
2 tbsp. butter or 2 tbsp. margarine
1 tbsp. fresh chives, chopped
1⁄8 tsp. ground nutmeg, if desired

Directions:
Heat oven to 350°F Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
Bake 20 to 25 minutes or until hot.

Sunday:

ALSO! Check Monday’s recipe as you will want to go ahead and get those tongue of fire beans soaking for dinner Monday night!

Peppers with Tomato Sauce

Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com

Ingredients:
2-3 green peppers, cut into bite sizes (or whatever peppers you have available)
2 tbsp olive oil
2 tomatoes, crushed or 6-7 tbsp crushed tomato in a can
2-3 cloves of garlic, minced
½ tsp salt to taste

Directions:
In a skillet shallow fry peppers with olive oil. Sprinkle half of the salt. When peppers become soft and light brown, place them in a plate. Then place crushed tomatoes, minced garlic and remaining salt in same skillet. The remaining oil in the skillet will be enough for tomatoes. Cook tomatoes over low heat for 3-4 minutes.
Finally pour the tomato sauce on shallow fried peppers. You can garnish with sweet corn pieces.
You can serve Peppers with Tomato Sauce cold or warm with any kind of meat and poultry dishes.

Monday:

Tongue of Fire Beans with Parmesan and Garlic Vinagrette

Ingredients:
3 cups Tongue of Fire beans
2 carrots
2 stalks celery
1 onion peeled and studded with 2-4 cloves
1 bunch fresh herbs of choice tied together in a bouquet
salt to taste
parmesan cheese
parsley chopped
3 cloves garlic minced to a paste
2 Tb lemon juice
salt and pepper to taste
6 Tb olive oil

Directions:
Rinse the beans well and place them in a large bowl for soaking. Cover with 12 cups of cold water and soak for about 12 hours. Drain and rinse well.

Put the beans in a large stock pot; add the vegetables and herbs and 12 cups cold water. Bring to a simmer over high heat, and then reduce their heat so they are barely simmering. Cook until the beans are just tender, about 45 minutes to 1 hour depending on how you like them. Remove from heat, season to taste with salt and let cool in the liquid with the vegetables.

Combine the garlic, lemon juice, and salt and pepper in a bowl. Gradually whisk in the olive oil. Taste and adjust the seasoning to your palette.

To serve, drain the beans and place in a large pan over low heat. Add the above vinaigrette and gently warm. Plate on a platter and top with shavings of Parmesan and chopped parsley.

Feel free to experiment with any additions or substitutions you may like. Add some local bacon, caramelized onions, serve over greens. With such a simple recipe, you can take it any way you would like.

Tuesday:

Use your other winter squash today. Try one of the other recipes suggested for Saturday or check out our recipe archive for another recipe to use!

Wednesday:

Leftovers day! Clean out that fridge for new vegetables coming Thursday.

CSA Newsletter Week #15, August 31st

Farm Notes

We started the week with some heavy rain, and had a few foggy mornings. The very non-typical August weather we’ve been experiencing lately has everyone anticipating Fall, with football games and tailgating right around the corner, as well as all the delicious Fall vegetables that will be coming your way.  Labor Day Weekend is upon us, and that is a perfect excuse to invite friends over and enjoy the bounty of vegetables in this week’s share.

September also brings to us the one-year anniversary of Ben joining our staff here at the farm. Ben has become part of our family here, and we wouldn’t know what to do without him and his sense of humor and fun he brings to the work days. When you see Ben at distribution, be sure to give him a shout-out!

Corn juggle!

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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
+ Pickling Cucumber
+ Mixed Sweet and Bell Peppers
+ Green Onions
+ Red Skinned Potatoes
+ Delicata Winter Squash
+ Carrots
+ Shishito Peppers
+ Corn
+ Kale

Last corn harvest of the season!

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What’s In Your Share

For this week, you’ll receive:
+ Tomatoes
+ Pickling Cucumber
+ Mixed Sweet and Bell Peppers
+ Green Onions
+ Red Skinned Potatoes
+ Delicata Winter Squash
+ Carrots
+ Shishito Peppers
+ Corn
+ Kale

It's a little bit muddy in the carrot bed.

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You-Pick
Please review You-Pick guidelines under Member Information.

Items available for you-pick:
+ Flowers
+ Herbs
+ Hot Peppers: There are lots of 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
+ Cherry Tomatoes are coming on heavy… there are a few varieties available for picking. 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.

Please be advised that there is a bed of brussels sprouts on the opposite side of the cherry tomatoes that is NOT for you-pick. Only beds that have a you-pick sign are open for picking, but please ask a farm staff member if you have any questions at all.

The green onions look great!

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Veggie Tips (or Facts)

+ This is the last of the sweet corn for the season. It is definitely sweeter than last week’s corn, but it still has some pests. As always, you can just pick the worms out and cut off any damaged section. We hope you’ve enjoyed the corn this year!

+ The potatoes this week are a variety called Red Pontiac. They are a red skinned variety. Usually they are a good storage potato, but since we got to them a little late, they have something called “scab”. You’ll notice the skin is a little pock-marked or rough. They are still good for eating, but they will not last very long, so we advise you use them sooner rather than later.

+ Be on the look out for some worms in your kale. We tried our hardest to pick them out and we washed the bunches which helps drown some of them. Our fall brassica and kale fields are getting hit a little hard with the pest damage. I see some organic spraying in our future.

+ This will be the last week on the cucumbers. The plants have finally succumbed to pest and disease pressure and there just really isn’t anything left to get out there. We hope you’ve enjoyed the cucumbers and got the right amount this year!

+ This week’s winter squash variety is called Delicata. This is a thinner skinned winter squash that is perfect for stuffing and roasting. You can even eat the skin if it’s been cooked long enough! Check out a stuffed squash recipe below!

Kale harvest!?

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Recipes

For your convenience this week’s recipes in a printable format.

Meal Plan Menu

Thursday:

Here is a recipe that includes both potatoes and corn. Feel absolutely free to substitute different potato and pepper varieties to use what you received in the share!

Poblano, Corn, and Potato Gratin

Ingredients:
3 teaspoons olive oil, divided
2 large fresh poblano chiles, stemmed, seeded, cut into 2×1/4-inch strips
1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
1 cup corn kernels
1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
1 1/2 cups half and half
2 tablespoons all purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Preheat oven to 400°F. Rub 9 1/2-inch-diameter deep-dish glass pie dish or cast-iron skillet with 2 teaspoons oil. Heat remaining 1 teaspoon oil in large nonstick skillet over medium-high heat. Add poblano strips and sauté until tender, about 5 minutes. Remove from heat.

Arrange 1/3 of potato rounds, overlapping slightly, in prepared pie dish. Sprinkle 1/3 of poblano strips over, then 1/3 of corn and 1/3 of cheese. Repeat with 1/3 of potatoes, 1/3 of poblanos, 1/3 of corn, and 1/3 of cheese. Top with remaining potatoes, poblanos, and corn, reserving remaining 1/3 of cheese. Place pie dish on rimmed baking sheet.

Whisk half and half, flour, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in small bowl. Pour over potato mixture in pie dish; press potatoes to submerge. Cover dish tightly with foil. Bake 30 minutes. Remove foil; sprinkle remaining cheese over gratin. Continue to bake gratin until potatoes are tender and cheese is golden brown, about 25 minutes longer. Let stand 10 minutes before serving.

Friday:

Dragon Noodles
Recipe from BudgetBytes

Ingredients:
4 oz. lo mein noodles
2 Tbsp butter
¼ tsp crushed red pepper
1 large egg
1 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp sriracha (rooster sauce)
1 handful fresh cilantro
1 sliced green onion

Directions:
Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.
In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.
When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!

Saturday:

A nice carrot soup would be great for a projected rainy day!

Glazed Carrot Soup

Ingredients:
1 1/2 pounds carrots, sliced
2 tbsp butter, or 1 tbsp vegetable oil
1 tsp sugar, honey or maple syrup
Salt and freshly ground pepper
6 cups vegetable stock or water
2 tbsp minced parsley, or shoots for garnish

Directions:
1. Put the carrots, butter, 3/4 cup of water and the sugar in a large skillet or saucepan and turn the heat to high. Sprinkle with salt and pepper, then bring the mixture to a boil. Cover, turn the heat to medium-low, and cook for about 5 minutes.

2. Uncover and raise the heat a bit. Cook, stirring occasionally, until the liquid has evaporated and the carrots are cooking in the butter. Lower the heat and continue to cook, stirring occasinally, until the carrots are very tender, about 10 minutes more. If they start to stick or brown, add a tablepspoon or so of stock.

3. Add the stock and turn the heat to high. Bring to a boil, stirring to dissolve the sytrup at the bottom of the pan. Lower the heat so that the stock gently bubbles and cook , stirring occasionally, until it thickens slightly, about 10 minutes more.

4. Use an immersion blender to puree the soup in the pan or cool the mixture slightly and pour into a blender container and carefully puree. Taste and adjust for seasoning, if necessary. If serving cold, place into the refrigerator for several hours to allow it to chill. If serving hot, garnish with parsley or shoots.

Sunday:

Kale and Gruyere Panini

From Eating Well magazine

Ingredients:
1 Tbsp extra virgin olive oil
1 small onion, finely chopped
3 Tbsps balsamic vinegar
1 clove garlic, minced
8 cups chopped kale
1/4 cup water
1/4 tsp salt
8 slices country bread, preferably whole wheat, 1/4 inch thick
Olive oil cooking spray
1 cup shredded Gruyere or fontina cheese
1 medium tomato, cut into 8 thin slices

Directions:
1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until golden brown, 5 to 7 minutes. Add vinegar and cook until almost evaporated about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale, water, and salt (the pan will be full). Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes. Remove from heat.

2. To prepare panini: Preheat panini maker to high. Coat one side of each slice of bread with cooking spray. With the sprayed side down, spread the kale mixture on 4 slices of bread (about 1/2 cup per sandwich). Top each with 1/4 cup cheese and 2 slices tomato. Top with remaining bread, sprayed side up. Press in the panini maker until crispy, 3 to 5 minutes.

No panini maker? To make on stovetop, heat 1 tsp oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place a medium skillet on top and add four 15-oz cans to weigh it down. Cook the sandwiches, turning once, until golden brown, 2 to 3 minutes per side. Repeat with the remaining sandwiches.

Serves 4, 1 panini each.

Monday:

Stuffed Delicata Squash

From Eating Well magazine

Ingredients:
2 small delicata squash, about 12 oz each, halved and seeded
6 tsp extra virgin olive oil, divided
1/2 tsp salt, divided
1/2 cup bulgur
1 cup water
1 small onion, chopped
8 oz lean ground beef (90% or more)
2 Tbsp chili powder
1/2 cup nonfat or low fat plain yogurt
4 tsp toasted pepitas

Directions:
1. Preheat oven to 425 F.

2. Brush the cut sides of the squash with 2 tsp oil and sprinkle with 1/4 tsp salt. Place facedown on a large baking sheet. Bake until tender and browned on the edges, 25 to 30 minutes.

3. Meanwhile, bring bulgur and water to a boil in a small saucepan. Reduce heat, cover and simmer until tender and most of the liquid is absorbed, about 10 minutes. Drain well.

4. Heat the remaining 4 tsp oil in a large skillet over medium heat. Add onion; cook, stirring, until beginning to brown, 4 to 5 minutes. Add beef, chili powder, and the remaining 1/4 tsp salt; cook, stirring and breaking up with a spoon, until the meat is cooked through, about 5 minutes. Stir in the bulgur and cook 1 minute. Stir in yogurt.

5. Spoon about 3/4 cup filling into each squash half. Serve sprinkled with pepitas.

Serves 4, 1/2 squash each.

Tuesday:

Quick Chicken Fajitas with Peppers

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 lb. boneless chicken breast
1 tbsp. oil
1 green pepper in 1/4 inch strips
1 medium onion, thinly sliced
salt and pepper to taste
2/3 cup chunky salsa
1 1/2 tsp. chili powder
8 8-inch flour tortillas

Directions:

Cut chicken into thin strips. Heat oil in a large skillet. When hot add chicken, pepper and onion. Stir fry 4 minutes or until chicken is lightly browned. Drain. Sprinkle lightly with salt and pepper. Combine salsa and chili powder and add to chicken; cook and stir until thoroughly heated. Warm tortillas. Place about 1/2 cup of the mixture on each tortilla. Fold up bottom; fold in sides and secure with a toothpick, leaving top open. Serve with sour cream if desired.

Wednesday:

Leftovers day! Clean out that fridge for new vegetables coming Thursday.