CSA Newsletter Week 13, August 16th

Farm Notes

How is it already Thursday? It seems like I just wrote last week’s newsletter.

This week was another mad dash to get things done before the rain. Tuesday, we transplanted several fall brassicas including cauliflower, kale and kohlrabi and head lettuce and green onions. While one crew was planting, another was hard at work taking care of some much needed weeding. And Wednesday we harvested butternut squash and pie pumpkins!!! A little taste of fall in mid-August.

Don’t forget! Saturday You-Pick is THIS Saturday, August 18th from 9-11am. Come out to the farm with your family and friends for an opportunity to get some herbs, flowers, cherry tomatoes, hot peppers and okra.

We are still taking pre-orders for Tomato Boxes. Tomato boxes consist of “second” tomatoes which are those that have blemishes and /or are super ripe and ready to be processed ASAP. Each tomato box is $25 for 25 lbs. Reserve your box by emailing uk.csa@uky.edu or talk to us at the Farm Stand at pick-up. If you have already reserved a box, you will receive an email from us TODAY with what you have pre-ordered and where to pick it up.

It may still be summer but the hint of fall was around us today…!

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The UK Winery will be set up on CAMPUS this Thursday from 4-6pm, with the CSA. They will also be at the Farm pick-up location from 3:30-6:30pm. You may also purchase wine from them on Fridays at the farm in the classroom building from 2-6pm. Check out their blog site, ukywine.com for more information on wine varieties and prices.

Marquis harvested today.

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What’s In Your Share

For this week, you’ll receive:
+ Green Beans (flat, Romano type bean)
+ Mixed Peppers
+ Corn
+ Patty Pan Summer Squash
+ Eggplant
+ Tomatoes
+ Grapes (conventional, non-organic)

Zucchini’s growing! Maybe next week!???

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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, check and *NEW* this year, credit cards.

Items Available for Purchase this Week:
+ Green Beans: $6/bag
+ Bell/Sweet Peppers: $1 each
+ Corn: $0.50 per ear
+ Eggplant: $1.75 each
+ Patty Pan Squash: $2 each
+ Tomatoes: $3/lb.
+ Grapes (conventional, non-organic): $1.50/bag

You-Pick

+ Every week that there is you-pick available we will list what is available in the weekly newsletter. The first time you come to the farm we ask that you find one of the organic team (in the organic shed or out in the fields) for a you-pick orientation.

+ You will need to bring your own harvest containers and – if you are interested in okra or flowers – your own pruners or scissors.  All you-pick crops will also be marked in the field with a “you-pick” sign. In 2018 the main you-pick field is located south of the parking lot towards Waveland Museum Road, but close to the farm’s access road.

+ We ask that you park your vehicle in the parking lot and walk to the you-pick area to keep vehicles out of our fields. However, if you require assistance to get to our fields or if there is an issue of accessibility, we can make exceptions but please talk to a staff member first for guidelines.

You-Pick Hours:
Monday, Tuesday, Wednesday, and Friday  – 7:30am until 4pm
Thursday – 7am until 6:30pm

We are closed on all major holidays including Memorial Day, 4th of July, and Labor Day.
+ Please only pick from the beds that have a sign saying “You-Pick”. Not everything is ready or available to pick at this time.

Items available:
+ Okra
+ Flowers
+ Herbs
+ Hot Peppers
+ Sunflowers
+ Cherry Tomatoes
+ We have a perennial herb bed, right to the west of the You-Pick field. Most of the herbs are the same as what is in You-Pick, however many are more mature, such as the sage, chives and oregano. There is also spearmint in the perennial bed.

Veggie Tips (or Facts)

+ Patty pan squash is a fun yellow squash with scalloped edges. It kind of looks like a flying saucer. You can use patty pan squash just like any other type of summer squash. Slice it up, cube it, add it to stir fries, sauté it, or shred it and make frittatas out of it. Store summer squash in the crisper drawer of the fridge for up to a couple of weeks, although it is best used within the week.

+ All peppers can either be stored in a cool place in the kitchen, or in the crisper drawer of the fridge. Peppers may last up to 2 weeks.

+ Tomatoes store best in a single layer, shoulder side down on the kitchen counter. If you have super ripe tomatoes, those can go in the fridge for up to a week, but the flavor will start to decline. If you can even keep them around for this long, tomatoes are best eaten between 4-7 days. (If kept at room temperature).

+ The UK Viticulture Team has graciously given us table grapes to add to the share this week. This variety of grapes are called Vanessa. Vanessa is a red/pink seedless grape with a mild and fruity flavor.   These grapes are conventionally grown and are NOT USDA certified Organic. Store your grapes in the crisper drawer of the fridge in the bag for up to a couple of weeks.

+ Eggplant is similar to summer squash and peppers. You can store them in perforated bags in a cool place in the kitchen. However, if you do choose to store in the fridge, it is best to store in the crisper drawer and not below 50F. Keep eggplant away from ethylene producers. Eggplant is best within 3-5 days, though it can keep up to a few weeks.

+ Corn is best eaten within the first 5 days. The quality and sweetness of corn will decrease the longer it is being stored. Store with the husks on in the fridge.

+ The green bean variety this week is called Furano. It is a flat, Romano type bean. Store these in the refrigerator in their bag in the crisper drawer for about a week. These beans will need a bit of a rinse before using. We have a mechanical bean picker which allows us to harvest faster, but the beans do get dirtier. But because harvest is so much faster, we can plant a lot more green beans. And who doesn’t love some green beans during the summer?!?!

Recipes

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

Meal Plan Menu

Thursday:

Stir fry. I find stir fries to be one of the easiest ways to use up vegetables. A bunch of sautéed veggies, seasoned with your favorite spices and added to pasta, rice or your favorite grain. You can’t go wrong. My old stand by is always just olive oil, salt and pepper. Be creative, try new things!

Friday:

Italian Flat Green Beans with Tomatoes and Garlic

Submitted by apprentice Cheryl Kastanowski

Ingredients:
1 lb green beans, cut on the diagonal into 3-inch pieces (Italian flat, Romano)
2 tablespoons extra virgin olive oil
3 medium garlic cloves, cut into very thin slices (a 1/4 cup)
1 tomato, cut into 1/2-inch dice (8ounces)
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
6 -8 basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips, optional garnish)

Directions:
Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately. While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn. Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed. Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.

Saturday:

Fresh Corn Soup with Roasted Corn Guacamole

Ingredients:
Roasted Corn Guacamole —
Kernels from 3 ears fresh corn
1 tablespoon olive oil
Salt and black pepper
1 tablespoon finely chopped red onion
2 tablespoons fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1 jalapeño, stemmed and seeded, finely chopped
1 avocado, pitted and chopped

Soup —
Kernels from 5 ears fresh corn
2 tablespoons olive oil
1 clove garlic, crushed
1/2 red onion, chopped
1 jalapeño, stemmed and chopped
Salt and black pepper
1 1/2 cups chicken broth
Cilantro sprigs, to garnish

Directions:
Roast the Corn for the Guacamole
Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.

Prepare the Corn for the Soup
Put the kernels in a blender. Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)

Simmer the Soup
Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.

Finish the Roasted Corn Guacamole
In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.

Serve and Garnish
Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.

Sunday:

Roasted Eggplant and Pepper Salad

Submitted by apprentice Cheryl Kastanowski

Ingredients:
For the salad:

Nonstick vegetable oil spray
2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips
2 large green bell peppers, cut into 1/2-inch wide strips
2 large red bell peppers, cut into 1/2-inch wide strips

Dressing:
8 large garlic cloves (unpeeled)
1/2 cup olive oil
3/4 cup red wine vinegar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/8 teaspoon cayenne pepper

For the sesame spread:
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup toasted sesame seeds
1 teaspoon salt

8 warm pita bread rounds, cut into wedges

Directions:
To make the salad: Place rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
To make the dressing: Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth.

Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)

Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.

To make the sesame spread: Beat butter, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Yield: 8 servings

Monday:

Pasta with this quick tomato sauce recipe.

The Quickest Tomato Sauce

Recommended by a CSA member from jamieoliver.com

Ingredients:
Olive oil
4 cloves of garlic, peeled, and finely sliced
Bunch of fresh basil, leaves picked and torn
3 x 400g tins of good-quality, whole plum tomatoes (or substitute fresh tomatoes)
Sea salt and freshly ground black pepper

Directions:
Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.

Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.

Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.

Tuesday: 

Find the okra in the you-pick! There are lots of large okra, but find the smaller, softer ones and while you’re out there, you could always cut the large ones off to help the plant keep producing!

Okra Stew with Tomatoes

Ingredients:
3 Tbsp extra virgin olive oil
1 large onion, halved and cut into thick slices
Salt and freshly ground black pepper
1 pound okra, trimmed
2 Tbsp chopped garlic
4 cups chopped tomato
1 Tbsp minced fresh oregano (optional)
Chopped parsley leaves for garnish

Directions:
1.  Put 2 Tbsp of the oil in a deep skillet or large pot over medium-high heat.  When hot, add the onion, sprinkle with salt and pepper, and cook, stirring frequently, until soft and turning golden, 2 to 3 minutes.  Remove with a slotted spoon.

2.  Add the remaining oil to the pot and stir in the okra.  cook, stirring occasionally, until it begins to brown a little, then add the garlic and cook for another minute or so, stirring once or twice.  Return the onion to the pot and add the tomato, along with a cup of water.  Sprinkle with salt and pepper.

3.  Bring the mixture to a boil, then lower the heat so it bubbles gently.  Cook, stirring every once in a while, until the okra is very tender and the sauce has thickened, about 45 minutes.  Stir in the oregano if you like, then taste and adjust the seasoning and serve, garnished with parsley.

Makes 4 servings.

Wednesday:  

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

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South Farm Dinner Series: Our Next Installment!

Please join us and the folks from Honeywood restaurant for our next installment of the South Farm Dinner Series: Tomato-palooza!

Wednesday August 22nd from 6-9pm at the UK South Farm

Cost is $30 per ticket, which covers food, drink, and walking mini-tour of the South Farm at 4321 Emmert Farm Lane.

https://www.eventbrite.com/e/honeywood-south-farm-dinner-series-tomato-palooza-tickets-49074542277

Bring a friend and grab your tickets today! See you at the farm then.

Preview Week #13

We are still taking pre-orders for tomato boxes. We hope to have boxes the next 2-3 weeks, maybe longer. Please send an email to: uk.csa@uky.edu to reserve a box — 25 lbs for $25. We have mixed boxes, or all paste, all hybrid, or all heirloom. These are “seconds” and should be used quickly.

This week’s share we hope to bring some more summer favorites:

+ Tomatoes

+ Peppers

+ Patty Pan Squash

+ Eggplant

+ Beans — These will be a flat pod or Roma type green bean

+ Corn — This week’s variety is solid white kernels.

+ Grapes — Yes we have more grapes as a bonus for our members from UK Viticulture. These grapes are not organic, and are optional if you only desire organic produce.

CSA Newsletter Week 12, August 9th

Farm Notes

Despite smaller staff numbers this week, I feel that we have gotten a lot accomplished. The last of the potatoes are finally all out of the ground and a lot of cultivation was done before this last round of rain. We’ve still got fields to mow and plastic to lift out of the ground so we can get in a cover crop and of course there is more seeding and transplanting to do. A farmer’s work is never done!

We are still taking pre-orders for Tomato Boxes. Tomato boxes consist of “second” tomatoes which are those that have blemishes and /or are super ripe and ready to be processed ASAP. Each tomato box is $25 for 25 lbs. Reserve your box by emailing uk.csa@uky.edu or talk to us at the Farm Stand at pick-up. If you have already reserved a box, you will receive an email from us TODAY with what you have pre-ordered and where to pick it up.

The UK Winery will be set up on CAMPUS this Thursday from 4-6pm, with the CSA. They will also be at the Farm pick-up location from 3:30-6:30pm. You may also purchase wine from them on Fridays at the farm in the classroom building from 2-6pm. Check out their blog site, ukywine.com for more information on wine varieties and prices.

What’s In Your Share

For this week, you’ll receive:
+ Cucumbers
+ Mixed Peppers
+ Corn
+ Patty Pan Summer Squash
+ Basil
+ Watermelon
+ Tomatoes
+ Grapes (conventional, non-organic)

Biggest pepper harvest of the year???

A post shared by UK CSA (@ukcsa) on

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, check and *NEW* this year, credit cards.

Items Available for Purchase this Week:
+ Cucumbers: $0.50 each
+ Bell/Sweet Peppers: $1 each
+ Corn: $0.50 per ear
+ Basil: $3/bunch
+ Patty Pan Squash: $2 each
+ Tomatoes: $3/lb.
+ Watermelon: $4 small, $6 large
+ Grapes (conventional, non-organic): $3/bag

Ginger’s growing!

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You-Pick

+ Every week that there is you-pick available we will list what is available in the weekly newsletter. The first time you come to the farm we ask that you find one of the organic team (in the organic shed or out in the fields) for a you-pick orientation.

+ You will need to bring your own harvest containers and – if you are interested in okra or flowers – your own pruners or scissors.  All you-pick crops will also be marked in the field with a “you-pick” sign. In 2018 the main you-pick field is located south of the parking lot towards Waveland Museum Road, but close to the farm’s access road.

+ We ask that you park your vehicle in the parking lot and walk to the you-pick area to keep vehicles out of our fields. However, if you require assistance to get to our fields or if there is an issue of accessibility, we can make exceptions but please talk to a staff member first for guidelines.

You-Pick Hours:
Monday, Tuesday, Wednesday, and Friday  – 7:30am until 4pm
Thursday – 7am until 6:30pm

We are closed on all major holidays including Memorial Day, 4th of July, and Labor Day.
+ Please only pick from the beds that have a sign saying “You-Pick”. Not everything is ready or available to pick at this time.

Items available:
+ Okra
+ Flowers
+ Herbs
+ Hot Peppers
+ Sunflowers
+ Cherry Tomatoes
+ We have a perennial herb bed, right to the west of the You-Pick field. Most of the herbs are the same as what is in You-Pick, however many are more mature, such as the sage, chives and oregano. There is also spearmint in the perennial bed.

Veggie Tips (or Facts)

+ Patty pan squash is a fun yellow squash with scalloped edges. It kind of looks like a flying saucer. You can use patty pan squash just like any other type of summer squash. Slice it up, cube it, add it to stir fries, sauté it, or shred it and make frittatas out of it. Store summer squash in the crisper drawer of the fridge for up to a couple of weeks, although it is best used within the week.

+ Cucumbers can be stored in a cool place in a perforated plastic bag. The fridge is not an ideal storage place, but if you do refrigerate, place in the crisper drawer of the fridge and make sure to keep the temperature above 40F. Cucumbers are best eaten within the week.

+ All peppers can either be stored in a cool place in the kitchen, or in the crisper drawer of the fridge. Peppers may last up to 2 weeks.

+ Tomatoes store best in a single layer, shoulder side down on the kitchen counter. If you have super ripe tomatoes, those can go in the fridge for up to a week, but the flavor will start to decline. If you can even keep them around for this long, tomatoes are best eaten between 4-7 days. (If kept at room temperature).

+ The watermelon variety for this week is called Blacktail Mountain. It is a small to medium size melon with a red flesh. It does have seeds, but hopefully not a crazy amount. Store your melon in a cool place in the kitchen or in the refrigerator. Watermelons are best within 10-14 days. Always store your cut melon in an airtight container in the fridge.

+ The UK Viticulture Team has graciously given us table grapes to add to the share this week. These purple grapes are a variety called Mars.  Mars are a seedless variety with a thicker skin and a mostly sweet flavor. The green or lighter purple ones may be a bit sour. These grapes are conventionally grown and are NOT USDA certified Organic. Store your grapes in the crisper drawer of the fridge in the bag for up to a couple of weeks.

Think the grapes are too sour for your taste? Make jam out of them. Half the recipe below according to the 2 lbs. of grapes you received in your share.

Spiced Concord Grape Jam
From Canning for a New Generation by Liana Krissoff

Ingredients:
4 lbs. Concord grapes, stemmed and rinsed
2 cups sugar
3 tbsp. fresh lemon juice
grated zest of 1 lemon
1 tsp. ground cinnamon
1/4 tsp. ground cloves

Directions:
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer and put the flat lids in a heat-proof bowl.

Squeeze the grapes and put the pulp in a large saucepan and the hulls in a wide, 6-8 quart preserving pan. Bring the pulp to a boil, then lower the heat and simmer for about 10 minutes, until the seeds start to separate from the pulp. Ladle into a sieve set over the preserving pan and use a rubber spatula to push as much pulp and juice through as possible; discard the seeds. Add the remaining ingredients. Bring to a boil over high heat and boil, stirring occasionally, until a small dab of the jam spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm, about 15 minutes. Remove from the heat and stir gently for a few seconds to distribute the hulls in the liquid.

Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot and place them upright on a folded towel. Drain the water off the jar lids.

Ladle the hot jam into the jars, leaving 1/4 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed and the jar should be refrigerated immediately. Label the sealed jars and store.

*Makes about 4 half-pint jars*

+ Basil is one crop that you should NOT refrigerate or wash. Basil leaves will turn black if kept in the fridge wet. The best thing to do is trim stems and place in a cup of water and keep on the counter or table. Replace the water daily. Basil is best fresh, but it could last up to a couple of weeks.

+ Eggplant is similar to summer squash and peppers. You can store them in perforated bags in a cool place in the kitchen. However, if you do choose to store in the fridge, it is best to store in the crisper drawer and not below 50F. Keep eggplant away from ethylene producers. Eggplant is best within 3-5 days, though it can keep up to a few weeks.

+ Corn is best eaten within the first 5 days. The quality and sweetness of corn will decrease the longer it is being stored. Store with the husks on in the fridge.

Ended our week with a little plastic cultivation… soil finally dry enough!

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Recipes

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

Meal Plan Menu

Thursday:

Tomato Salad

Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com

Ingredients:
2 medium red ripe tomatoes or 10 cherry tomatoes, cut in bite sizes
½ medium red or white onion, chopped
2 tbsp olive oil
1 tsp vinegar or 1 tbsp lemon juice
1/3 cup feta cheese, crumbled
½ tsp basil (optional)
1 small green pepper, diagonally sliced (optional)
¼ bunch of fresh parsley for garnish
½ tsp salt

Directions:
Place tomatoes, onions and pepper (optional) in a salad plate. In a small bowl mix the olive oil, salt, vinegar/lemon juice and basil (optional). Pour this mixture on the salad and mix. Then add the crumbled feta cheese on top. Garnish with the parsley. You can also chop the parsley and mix with the salad.

Friday:

Fresh Corn Salsa

Submitted by apprentice Cheryl Kastanowski

Ingredients:
4 sweet corn ears
4 tomatoes medium sized – seeded and diced
1 onion medium sized – diced
3 jalapeños – seeded and diced fine
1 lime – juiced
1/2 teaspoon garlic powder
2 teaspoons salt
1/4 cup cilantro – fresh and chopped

Directions:
Husk and boil the sweet corn until desired doneness. You could also grill the sweetcorn if you prefer.
When the corn if done, set aside to allow it to cool.
Dice the tomatoes, onions and jalapenos and place them in a mixing bowl.
Cut the corn from the ears and add it into the mixing bowl.
Add in the juice from one lime, salt and garlic powder.
Chop the cilantro and mix all together.
Can be served immediately or covered and refrigerated until ready to use.

Saturday:

Baked Patty Pan Squash Parmesan with Garlic Breadcrumbs

Ingredients:
3 to 4 large pattypan squash (about 1 3/4 pounds total), cut into 1/2-inch thick slices
1 medium onion, halved and sliced
2 tablespoons olive oil
salt and pepper, to taste
1 cup marinara sauce
1/2 cup grated parmesan cheese
1 cup grated mozzarella or fontina cheese

For Breadcrumbs:
1 cup panko breadcrumbs
3 garlic cloves, chopped
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
salt and pepper, to taste

Directions:
Preheat oven to 400ºF. Line a large baking sheet with aluminum foil; brush with oil.

Toss squash and onion slices with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer on prepared baking sheet. Spoon marinara sauce over squash slices.

Bake for 15 to 18 minutes (depending on the thickness of the squash); sprinkle with cheeses and bake for 5 to 7 minutes more, or until squash is tender and cheese is melted and beginning to brown.

Meanwhile, to prepare garlic breadcrumbs, heat 2 tablespoons olive oil and garlic in a medium skillet over medium heat, until oil is hot and garlic is fragrant, 2 to 3 minutes. Add bread crumbs, herbs, and salt and pepper and stir until breadcrumbs are golden brown, about 8 to 10 minutes more. Sprinkle breadcrumbs over squash slices and serve.

Sunday:

Grilled Eggplant and Portobello Mushrooms with Miso-Apple-Wasabi Glaze

From The Vegetable Dishes I Can’t Live Without by Mollie Katzen

Ingredients:
4 Tbs shiro miso (the very light, beige-colored type)
4 Tbs apple juice
1/8 tsp minced or crushed garlic
1/2 tsp grated fresh ginger
1/4 tsp prepared wasabi
Canola oil or peanut oil
1 large globe eggplant (about 1 3/4 pounds) cut into 3/4-inch rounds
6 portobello mushrooms, about 4 inches in diameter, stems removed
Salt and fresh ground black pepper, to taste
5-6 shiso leaves, minced (optional)

Directions:
In a medium sized bowl, combine miso, apple juice, garlic, ginger and wasabi until smooth. Set aside.  Preheat broiler.  Line a baking sheet with foil and brush with oil.  Cut eggplant slices and mushroom caps in half and arrange pieces on the tray.  Brush eggplant with oil and sprinkle salt over all.  Broil, with surface of eggplant and mushrooms 4 inches from heat source, until eggplant is dark golden brown, 3-4 minutes.  Flip vegetables over and repeat broiling process.  Turn vegetables over again and brush (or spoon) a generous portion of glaze.  Return to broiler for another 2-3 minutes.  Serve with extra glaze, seasoned with pepper, and garnish with shiso leaves if available.

Monday:

Bulgarian Pepper Casserole
From Moosewood Cookbook by Mollie Katzen

Ingredients:
1 1/2 cups uncooked brown rice
2 3/4 cups water
1 tbsp. lemon juice
2-3 tbsp. freshly minced dill (or 2 tsp. dried dill)
1 1/2 tbsp. olive oil
2 cups minced onion
4-5 medium green/red/yellow peppers, chopped into 1/2 inch pieces
3/4 tsp. salt (more to taste)
fresh black pepper
1/2 tsp. oregano
2 tsp. basil
8 medium cloves garlic, half of them minced, half of them sliced (keep minced and sliced garlic separate)
1 cup crumbled feta cheese
1 1/2 cups cottage or ricotta cheese (may be lowfat)
2 medium-sized fresh, ripe tomatoes
1 cup whole Niçoise olives (or sliced, pitted kalamata olives) (possibly more, to taste)

Directions:
Place rice and water in a saucepan. Cover and bring to a boil. turn the heat down as low as possible and simmer without interruption for about 40 minutes, or until the rice is tender. Remove from heat, fluff with a fork and stir in lemon juice and dill. Set aside.

Meanwhile, heat the olive oil in a large skillet. Add onions, and saute over medium heat 5-8 minutes, or until the onions become soft. Add peppers, salt, pepper and herbs and continue to cook, stirring occasionally, for about 10 more minutes, or until the peppers are tender. Stir in the minced garlic (save the sliced garlic for later) and cook for just a minute more. Remove from heat and stir in the feta cheese.

When you are ready to assemble the casserole, preheat the oven to 375F. Lightly oil a 9×13 inch baking pan.

Place the cottage or ricotta cheese in a blender or food processor fitted with the steel blade and whip until smooth.

Combine rice, pepper saute and whipped cheese in a large bowl and mix until very well combined. Transfer to the prepared pan and spread into place. Top with tomato slices, then scatter olives and slices of garlic in a liberated, random fashion over the tomatoes.

Bake uncovered at 375F until bubbly- about 30-40 minutes. Serve hot or warm.

Tuesday: 

Baked Stuffed Tomatoes
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
4 ripe tomatoes
1 small clove garlic, minced
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup butter
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cup fresh bread crumbs
1/2 tsp. parsley

Directions:
Hollow out tomatoes, being careful not to break through the skin. Chop the tomato pulp and set aside. Cook garlic, onion and celery in butter over low heat until onion is transparent. Add chopped tomato, sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are tender. Stir in bread crumbs and parsley and fill tomatoes. Place stuffed tomatoes on a buttered baking sheet. Bake at 350F for 10-12 minutes.
Variation: Halved cucumbers or summer squash may be used instead of tomatoes.

Wednesday:  

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

CSA Newsletter Week 11, August 2nd

Farm Notes

Will it ever stop raining?

We have now reached the half-way point of our CSA season. Hopefully you all have gotten to experience new vegetables and try new recipes. We’ve got a whole lot more coming up for the rest of the season. More potatoes, green beans, corn, onions, garlic and the fall staples such as butternut squashes, pumpkins and sweet potatoes. Those yummy salad greens will be making a comeback too!

Due to the weather this week, we’ve been making a push on processing the onions and garlic. After they have been cured for several weeks in a warm and dry place with lots of air movement (like our greenhouse) we peel off a layer of the papery skin and trim the necks. They are then stored in burlap sacks until we hand them out at distribution.

As mentioned in the Preview this week, we are selling Tomato Boxes for $25 for 25 lbs. These boxes consist of “second” tomatoes which are those that have blemishes and/or are super ripe and ready to be processed ASAP. If you’ve got a hankering to make salsa, tomato sauce or whatever tomato thing you love to have during the winter, get you one! Reserve your box by emailing uk.csa@uky.edu or talk to us at the Farm Stand at pick-up.

And on Wednesday’s we process garlic…

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The UK Winery will be back on CAMPUS this Thursday from 4-6pm, set up with the CSA. They will also be at the Farm pick-up location from 3:30-6:30pm. You may also purchase wine from them on Fridays at the farm in the classroom building from 2-6pm. Check out their blog site, ukywine.com for more information on wine varieties and prices.

What’s In Your Share

For this week, you’ll receive:
+ Cucumbers
+ Mixed Bell and Sweet Peppers
+ Banana Peppers
+ Patty Pan Summer Squash
+ Green Beans
+ Watermelon
+ Tomatoes
+ Green Onions

Tractor driving lessons for our farm apprentices.

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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, check and *NEW* this year, credit cards.

Items Available for Purchase this Week:
+ Cucumbers: $0.50 each
+ Bell/Sweet Peppers: $1 each
+ Banana Peppers: $0.25 each
+ Green Beans: $5.25/ bag ***very limited quantity***
+ Patty Pan Squash: $2 each
+ Tomatoes: $3/lb.
+ Green Onions: $2/ bunch ***very limited quantity***
+ Watermelon: $4 small, $6 large
+ Tomato Box: $25 (25 lb. box of “seconds”)

Just kidding….there was more greenhouse seeding to do!

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You-Pick

+ Every week that there is you-pick available we will list what is available in the weekly newsletter. The first time you come to the farm we ask that you find one of the organic team (in the organic shed or out in the fields) for a you-pick orientation.

+ You will need to bring your own harvest containers and – if you are interested in okra or flowers – your own pruners or scissors.  All you-pick crops will also be marked in the field with a “you-pick” sign. In 2018 the main you-pick field is located south of the parking lot towards Waveland Museum Road, but close to the farm’s access road.

+ We ask that you park your vehicle in the parking lot and walk to the you-pick area to keep vehicles out of our fields. However, if you require assistance to get to our fields or if there is an issue of accessibility, we can make exceptions but please talk to a staff member first for guidelines.

You-Pick Hours:
Monday, Tuesday, Wednesday, and Friday  – 7:30am until 4pm
Thursday – 7am until 6:30pm

We are closed on all major holidays including Memorial Day, 4th of July, and Labor Day.
+ Please only pick from the beds that have a sign saying “You-Pick”. Not everything is ready or available to pick at this time.

Items available:
+ Okra
+ Flowers
+ Herbs
+ Hot Peppers
+ Sunflowers
+ Cherry Tomatoes
+ We have a perennial herb bed, right to the west of the You-Pick field. Most of the herbs are the same as what is in You-Pick, however many are more mature, such as the sage, chives and oregano. There is also spearmint in the perennial bed.

These Plum Regal tomato plants are LOADED!

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Veggie Tips (or Facts)

+ Patty pan squash is a fun yellow squash with scalloped edges. It kind of looks like a flying saucer. You can use patty pan squash just like any other type of summer squash. Slice it up, cube it, add it to stir fries, sauté it, or shred it and make frittatas out of it. Store summer squash in the crisper drawer of the fridge for up to a couple of weeks, although it is best used within the week.

+ Cucumbers can be stored in a cool place in a perforated plastic bag. The fridge is not an ideal storage place, but if you do refrigerate, place in the crisper drawer of the fridge and make sure to keep the temperature above 40F. Cucumbers are best eaten within the week.

+ All peppers can either be stored in a cool place in the kitchen, or in the crisper drawer of the fridge. Peppers may last up to 2 weeks.

+ Tomatoes store best in a single layer, shoulder side down on the kitchen counter. If you have super ripe tomatoes, those can go in the fridge for up to a week, but the flavor will start to decline. If you can even keep them around for this long, tomatoes are best eaten between 4-7 days. (If kept at room temperature).

+++

Can’t get through all those tomatoes in a week? Dry some for snacking later or for adding to dishes!

Oven-Dried Tomatoes

A different way to prepare a familiar vegetable, enjoy as a snack, or add to your favorite foods for some tomato-y crunch.

Ingredients:
1/4 tsp. extra-virgin olive oil
1 ripe tomato

Directions:
1. Preheat oven to 175°. Line a baking sheet with parchment paper, grease with oil, and set aside.

2. Using a very sharp knife, cut the center of the tomato crosswise into four 1/8”-thick slices (save remaining tomato for another use). Lay slices on prepared parchment paper at least 2” apart. Transfer to oven and bake until tomatoes are dehydrated and slightly crisp but not browned, 3–4 hours.

3. Set aside to cool completely on the parchment, then carefully peel tomatoes off paper. Use within 4 hours.

+++

+ Keep these green beans in their bag in the crisper drawer of the fridge for about a week. It’s best to wash them right before eating.

+ Green onions store best in the crisper drawer of the refrigerator. I have also placed them, roots down, in a cup of water and stored them for several weeks in the refrigerator that way. Green onions can last anywhere from 2-4 weeks.

+ The watermelon variety for this week is called Blacktail Mountain. It is a small to medium size melon with a red flesh. It does have seeds, but hopefully not a crazy amount. Store your melon in a cool place in the kitchen or in the refrigerator. Watermelons are best within 10-14 days. Always store your cut melon in an airtight container in the fridge.

+++

Did you know you can eat watermelon seeds? Check this recipe out below!

Roasted Watermelon Seeds

Ingredients:
1 cup raw watermelon seeds, rinsed and dried
Olive Oil
Sea Salt

Directions:
Preheat oven to 325 F.

Toss seeds with a little olive oil and sea salt. Spread on baking sheet and roast in oven for 10-15 minutes.

Pepper time!

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Recipes

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

Meal Plan Menu

Thursday:

Penne With Green Beans and Tomatoes

Ingredients:
1 16 oz. package whole wheat penne pasta
green beans cut into 1 1/2 inch pieces
1 pint of grape tomatoes halved (or use whatever tomatoes you have, chopped)
1/4 cup chopped fresh dill
3/4 cup lemon shallot vinaigrette

Directions:
Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain. Toss together pasta mixture, tomatoes, and vinaigrette. Cover and chill up to 24 hours, if desired. Just before serving, stir in dill, and add salt and pepper to taste.

Friday:

For this skillet recipe, I encourage you to use whatever veggies you have on hand. Experiment! Feel free to add a protein or a pasta or rice to go with it.

Summer Squash Tomato Skillet

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 large onion
1 clove garlic
3 tbsp. olive or vegetable oil
1 yellow squash
1 zucchini
2 tomatoes, peeled and chopped
1 tsp. salt
1 tsp. thyme
1 tsp. basil
1/4 tsp. pepper

Directions:
In a large skillet, sauté onion and garlic in oil until soft. Trim, halve and slice yellow squash and zucchini. Add to skillet and sauté 3 minutes. Stir in tomatoes and seasonings. Cover and cook until vegetables are tender crisp and liquid is absorbed.

Saturday:

What a delicious sounding side to an entree! Find the sage in our You-Pick field.

Grilled Tomatoes with Goat Cheese and Sage

Ingredients:
2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided
1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium tomatoes

Directions:
Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.

Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.

Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

Sunday:

Classic Stuffed Bell Peppers

Ingredients:
1 1/2 to 2 cups cooked white rice
4 bell peppers
1 lb ground beef (ground chuck, 16% fat)
6 large fresh basil leaves, chopped (or 1 1/2 tea spoons dried basil)
1/2 teaspoon dry summer savory
1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)
1 teaspoon salt
Freshly ground black pepper
1/4 cup olive oil
Paprika

Directions:
1. If you haven’t already made the rice, start cooking the rice following the package instructions (usually 1 cup of raw white rice plus 1 1/2 cups of water and 1/2 teaspoon of salt, bring to boil, reduce heat to low, cover and cook for 15 minutes.)

2. Cut the tops off of the bell peppers. Remove and discard the stem and seeds. Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes.

3. Heat oven to 350°F. In a large bowl mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and rice.

4. Remove bell peppers from steamer pan. Place cut side up in a pyrex or other oven-proof casserole. Gently stuff the peppers with the ground beef rice mixture. Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.

5. Place on middle rack and cook for 35-50 minutes, or longer, until the meat is cooked through.
Serves 4 to 6. Serve with ketchup.

Monday:

Watermelon and Tomato Salad

From NY Times

Ingredients:
2 1/2 cups seedless watermelon, in 1-inch cubes or
balls (cut over a bowl to catch the juice and
reserve it)
1 1/2 cups cherry or grape tomatoes, cut in half
1/2 cup finely diced or crumbled Stilton, Gorgonzola,
Roquefort or Maytag blue cheese
1/2 cup minced scallions
Salt
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Pinch cayenne
1/2 cup parsley, roughly chopped

Directions:
1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl.

2. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with parsley. Do not refrigerate and serve within 30 minutes.

Tuesday: 

Taco Tuesday with a cucumber salsa! Yum!

Crisp Cucumber Salsa

Ingredients:
2 cups finely chopped cucumber, peeled and seeded
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops

Directions:
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Test Kitchen Tips
Don’t skip seeding the cucumber. If you do, you may end up with watery salad.
To make seeding a breeze, halve cucumbers lengthwise and use a spoon to scoop out the pulpy centers.
This is a stellar topping for simple grilled salmon.

Wednesday:  

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

Preview Week #11

We’re a little behind on our preview but hopefully there is some great news here to get you excited about week 11 pick up.

YES — we are in week 11! This is the halfway point of our main season.

So how’s it going? Let us know in the poll below.



We are taking pre-orders for TOMATO BOXES. $25 for 25lbs of tomato seconds. We offer red hybrids, paste, heirlooms, and mixed boxes. If you’d like to reserve one and did not sign up at the share distribution last week, please EMAIL US at uk.csa@uky.edu, subject Tomato Boxes. We will fill them as we can in the order of reservations received. If you want to request a certain week to receive a box, please indicate and we will do our best to accommodate. Same goes for type of box – though if requesting a certain type of box, fulfillment may take a little longer. Payment can be made on site Thursday by cash, check, or card. We hope to sell tomato boxes for at least the next 3-4 weeks. Limit of 2 per week per person.

And now for our week 11 preview:
+ Watermelon! It’s definitely summer time.
+ Green Beans
+ Tomatoes
+ Cucumbers
+ Patty Pan Squash
+ Peppers