2016 CSA Registration is now open!

Sign-ups have begun!  We welcome you to join us for our 10th CSA season. Registration is now available on our website: http://sustainableag.ca.uky.edu/csa or from the farmigo website: http://csa.farmigo.com/join/ukcsa/2016CSA. You may also find the 2016 CSA terms here. Sign-up, spread the word, and get ready for another season of fresh, organic vegetables.

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This example share is from Week#6: July 2nd, 2015.

Questions?  Contact us at uk.csa@uky.edu.

CSA Farm Stand in December

The CSA Farm Stand is still going!  The webstore will be open each Monday at noon through Thursday at 6am for pre-orders in December.  Delivery will be on campus each Thursday at the E.S. Good Barn parking lot from 4-6pm.  Some items will be available for walk-up customers, but we highly encourage pre-ordering to guarantee availability.      

Simply visit our webstore here: link here to place your order.

Please download our complete terms for additional information:  2015 CSAFarmStand Terms.  This is best for new customers to read.

Let us know if you have any additional questions!

uk.csa@uky.edu

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Thanksgiving boxes-now available!

Fall Greens Boxes, Winter Storage Boxes and a la carte items are now available to order for campus or farm pick-up on Tuesday, November 24th.  You must place your order through the Farmigo webstore (http://csa.farmigo.com/store/ukcsa) before Monday (11/23) at noon.  Don’t miss out on getting local, organic produce for your upcoming holiday meals.  Our best guess for what will be in each type of box are:

Fall Greens Box: Spinach, Lettuce Mix, Arugula, Broccoli, Chard, Collards or Kale, Romaine Lettuce, Brussels Sprouts

Winter Storage Box: Beets, Turnips, Potatoes, Cabbage, Sweet Potatoes, Carrots, Winter Squashes

A la carte items include: Rainbow Chard, Romaine Lettuce, Broccoli, Butterhead Lettuce, Chioggia Beets, Golden Beets, Lacinato Kale, Spinach, and Turnips.

Thanks for your continued support!

http://csa.farmigo.com/store/ukcsa

A picture of last years Winter Storage Box:

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Thanksgiving boxes

We are offering Thanksgiving boxes for delivery to campus (or farm pick-up) on Tuesday, November 24th for $30/box.  You must reserve your box through the Farmigo webstore (http://csa.farmigo.com/store/ukcsa) starting this Friday (11/20)  at noon through Monday (11/23) at noon.  Don’t miss out on getting local, organic produce for your upcoming holiday meals.  Our best guess for what will be in each type of box are:

Fall Greens Box: Spinach, Lettuce Mix, Arugula, Broccoli, Greens (Chard, Collards and/or Kale), Romaine Lettuce, Brussels Sprouts

Winter Storage Box: Beets, Turnips, Potatoes, Cabbage, Sweet Potatoes, Carrots, Winter Squashes

We will update you on amounts of each item that we plan to include in the boxes by this Friday (11/20) and will be selling some additional a la carte items such as (but not limited to): Romaine Lettuce, Broccoli, Spinach, Turnips, Greens (chard, collards, kale), and possibly Brussels Sprouts.

Thanks for your continued support!  We started to harvest the Brussels Sprouts today–aren’t they pretty?
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CSA Farm Stand

The UK Community Supported Agriculture project will be selling certified organic produce this winter through our farmigo webstore.  It will be managed online through our farmigo webstore (link here).  The webstore will be open each Monday at noon until the following Thursday at 6am where you can login and buy items a la carte every week for at least the next month.  The webstore will not be limited only to 2015 CSA members, everyone is welcome to participate.  Those who have ordered will be required to come pick-up the produce at our delivery location: the E.S. Good Barn on Thursdays from 4-6pm.  Payment can be made by credit card upon checkout on the webstore, or you may bring a check or pay with cash when you pick-up your vegetables.  We will also be harvesting a few extra items for walk-up customers, but we highly encourage pre-ordering to guarantee availability.      

 

Please download our complete terms for additional information:  2015 CSAFarmStand Terms.  This is best for new customers to read.

We will also be doing the Thanksgiving boxes again this year,  with delivery on Tuesday, November 24th.  These will be pre-packed boxes of items and can be reserved from Friday, 11/20/15 through Monday 11/23/15.   More information, including our best guess for what you should expect in them will be sent via email.

Let us know if you have any questions and we hope to continue seeing you!

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CSA Newsletter Week #22, October 22nd

Farm Notes

Wow! What a summer it has been. Firstly, we’d like to thank all of you wonderful shareholders for supporting us and hanging in there this summer! We literally couldn’t do it without you! This week is going to be a big share, so don’t forget your bags this week. With that being said, we have been very busy harvesting and not doing much else besides that in preparation for distribution this week.

There are a couple of other things we’d like to mention. We will probably be selling produce throughout the winter months and we will most likely have thanksgiving boxes to sell as well. We will keep you all updated via email. If you have any thoughts on whether you’d like to buy produce during the winter, you can indicate so on the 2015 survey. (See below.) If you loved the CSA this year and you’d like to sign up for next year, sign ups will probably begin in January. We will let you know by email.

If you have not taken the 2015 survey, this is your last chance to complete it. You can take it here. We appreciate your feedback!

The UK Horticulture club will also be selling apples this week at the campus pick-up site. They will accept cash and check only.

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Note from an Apprentice

This week’s note is from Ellen Green.

Some of my fondest memories of my summer as an apprentice are the fun ones: 70’s and 80’s Hit Rewind 105.5 FM blasting from a small radio while everyone sang along as we worked in the packing shed, cooking and eating lunch as a community on harvest days, and sharing stories and jokes when we worked in the fields.  However, the memory that sticks out most in my mind isn’t from a particularly good day at the farm.  It was a rainy harvest day in July and I had forgotten to bring my good raincoat. By 9 AM I was soaked, covered in dirt from pulling up beets in the mud, and mentally kicking myself for being so ill prepared. As much as I loved learning the basics of farming, working with plants, and getting to be outside, this was one of those times when I doubted myself and my ability.

That afternoon at distribution I was still slightly wet, muddy, and drained both physically and emotionally. Still, I did my best to be friendly to everyone that came down the line. I took up small talk with a woman as she waited to collect her share, and she asked me how I was doing. I said I was good, although a little tired, and quickly apologized for complaining. She smiled and said, “I think a farmer is allowed to complain about being tired now and again.”

I came into the apprentice program having absolutely no prior agricultural experience, and I was self-conscious of this. Before the summer began, I imagined this program could be my “Getting Back to The Land” moment where I truly connected with nature and my food through farming. Now that the summer is over and the CSA is coming to a close, I see this is true. I do feel more aware of myself and of my place in nature.  Sure, it took me a few days to adjust to having perpetual dirt under my nails, I was terrified of driving a tractor, and I was lousy at tying tomatoes, but I did it! I learned things, and I improved myself. I worked hard with good people for good people. I wanted to be a farmer, and here I was, being called just that! It was passive validation, yes, but sometimes that is the best kind.  The greatest gift I received from this summer was a community that helped me grow.  As an apprentice, I conquered fears, made friends, and connected with so many people in the Lexington community- all of which was made possible by the family that the CSA program has cultivated.

I could not find a good picture of Ellen, but here is a profile of her earlier in the season. She is the one in the blue striped shirt.

I could not find a good picture of Ellen facing the camera, but here is a profile of her earlier in the season. She is the one in the blue striped shirt.

What’s In Your Share

For this week, you’ll receive:
+ Winter Squash (of the Butternut variety)
+ Potatoes
+ Salad and Spinach Mix
+ Turnips
+ Beets
+ Cabbage
+ Chard
+ Broccoli
+ Cauliflower
+ Brussels Sprouts
+ Romaine

Romanesco cauliflower

Romanesco cauliflower

Notes about some of your veggies this week:
+ As was mentioned a few weeks ago, some of your potatoes may have a green spot on them. Just peel that off or cut it off when you are using your potatoes.
+ Turnip greens! You can eat them and you should! They are delicious. You can find some recipes to try below.
+ Brussels Sprouts. They don’t look very pretty at all. Which is why you are getting 2 in your share. They are difficult to grow here and every year we try and they are never ready in time for the regular CSA season. Well we got them to you all this year, but they don’t look the best. We are still learning and we’ll try again next year!

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Veggie Tips

How to Can Beets
From The Practical Produce Cookbook by Ray and Elsie Hoover

Cover with boiling water until skins slip easily. Can small beets whole; cut larger ones into uniform slices or dice them. Pack hot. Cover with boiling water, leaving 1 inch headspace. Add 1/2 tsp. salt to pints and 1 tsp. to quarts. Iodized or plain table salt may be used. Process in a pressure canner; pints 30 minutes and quarts 35 minutes. Process at 10 lbs. pressure for elevations up to 1000 feet about sea level.

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Pickled Beets

Ingredients:
1 gal. beets
2 qts. vinegar
2 cups water
6 cups sugar
1 tbsp. whole cloves
3 sticks cinnamon
2 tbsp. salt

Directions:
Choose smaller beets if they are to be left whole. Wash beets. Cook, unpeeled, until skins can be easily slipped off. Mix other ingredients and bring to a boil; simmer 15 minutes. Pack hot peeled beets into jars. Pour hot pickling solution over beets and cover with lids. Process in boiling water canner for 30 minutes. Yield: 7-8 pints.

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Lebanese Pickled Turnips

Every Middle Eastern market sells jars of crunchy pickled turnips tinted the rosy color of beets. The pickles are easy to duplicate, their garnet hue achieved by adding a slice or two of raw beet to each jar. Serve with sandwiches or hamburgers in place of a store-bought dill pickle, or with sliced salami or pate. OR offer them with olives and toasted nuts as an accompaniment to drinks. The small, thin-skinned Tokyo turnips work well here.

Ingredients:
1 and 3/4 cups water
1 Tbs plus 1 tsp kosher or sea salt
1 clove garlic, halved
1 small dried red chile (optional)
1/2 cup white wine vinegar
3/4-1 pound turnips, preferably no larger than a golf ball, greens removed
1 small red beet, peeled

Directions:
1. To make the pickling mixture, in a small saucepan, combine the water, salt, garlic, and chile. Set over moderate heat and stir until the salt dissolves. Set aside to cool. When cool, stir in the vinegar.
2. If the turnips are small and thin skinned, you do not need to peel them. Simply scrub them well and quarter them through the stem end. If they are larger and thick skinned, peel them thickly and cut each on into 6 wedges. Cut the beet into pieces of approximately the same size as the turnips.
3. Pack the vegetables into a clean 1-quart jar. Pour the pickling mixture over them, tucking the garlic halve and chile down into the jar. You should have just enough pickling mixture to cover the vegetables and fill the jar. Cover and refrigerate for 1 week before tasting. The pickled turnips will keep in the refrigerate for at least 2 weeks longer.

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Recipes

Glazed Hakurei Turnips

Bring out the flavor in these most delicate and delicious Japanese turnips.

Ingredients:
1 bunch hakurei turnips,, trimmed, and quartered, greens reserved
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt

Directions:
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

+++

Brussels Sprouts with Bacon
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
4 cups brussels sprouts
1/4 lb. bacon
1/2 cup finely chopped onions
2 tbsp.  butter
1/2 tsp. salt or to taste
1/8 tsp. pepper

Directions:
Cook sprouts until barely tender. Fry bacon until crisp. Remove bacon and all but 2 tbsp. of drippings. Add onions and cook until lightly browned. Add sprouts and butter. Reheat. Toss with bacon. Add salt and pepper.

+++

Turnip and Turnip Greens Soup
From Chez Panisse Vegetables by Alice Waters

Ingredients:
1 yellow onion
1 clove garlic
1 Tbsp olive oil
1 Tbsp unsalted butter
2 bunches young turnips with greens
1 bay leaf
1/2 tsp chopped thyme leaves
1 small piece prosciutto or bacon
8 cups rich chicken stock
Salt and pepper
Reggiano Parmesan cheese

Directions:
1. Peel and slice the onion and garlic thin. Put in a nonreactive pot with the olive oil and butter and 1 Tbsp water and stew, covered, until they are soft and translucent. Trim off the stems and greens from the turnips and reserve the greens. If the turnips are very young and tender, it is unnecessary to peel them. Trim off their roots, slice the turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. Add the bay leaf, thyme, prosciutto or bacon, chicken stock, and salt and pepper. Cover and simmer over low heat for about 1/2 hour.
2. Wash the turnip greens and cut them into 1/2-inch wide strips and stir them into the soup. Simmer the soup for another 10 minutes or so, until the greens are soft and tender. Garnish the soup with a few curls of shaved parmesan.

Note: Vegetable stock can be substituted and prosciutto or bacon omitted for a meatless version.
Also, you may want to halve the recipe to match the turnip bunch size.

+++

Pumpkin Cinnamon Rolls
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 1/3 cup milk
1/2 cup butter
2 cups cooked, mashed pumpkin
1/2 cup sugar
1 1/2 tsp. salt
4 eggs
2 pkgs. (2 tbsp.) yeast
8 cups flour
1/4 cup melted butter
1 cup brown sugar
4 tsp. cinnamon

Directions:
Heat milk and 1/2 cup butter just until warm. Combine pumpkin, sugar and salt; add milk. Beat in eggs and yeast. Add flour. Mix, cover and let rise until double in size. Turn out on floured surface and knead until smooth. Roll out into two rectangular shaped pieces of equal size. Brush on melted butter. Mix sugar and cinnamon and sprinkle on dough. Roll dough jelly-roll style, starting with the long end. Slice into 1-inch circles. Place on lightly greased cookie sheets or round cake pans with rolls almost touching each other. Let rise in a warm place until double in size. Bake at 350° for 20 minutes. Frost if desired.

CSA Newsletter Week #21, October 14th

Farm Notes

This week has seemed to fly past as we are about to see each other again at distribution. Especially since we are doing distribution a day early this week, we have been harvesting the past two days so that we get everything done in time. It is amazing to think that we only have one more week left in the CSA and there seems to be so much left out in the field that we can harvest. However, most of that can be saved for the thanksgiving boxes that we do in November. (More information about that will be sent out later).

If you haven’t taken our 2015 survey, you can do so here.

Two GEN 100 classes came out on Tuesday and helped plant garlic.

Two GEN 100 classes came out on Tuesday and helped plant garlic.

 

What’s In Your Share

For this week, you’ll receive:
+ Sweet potatoes
+ Acorn Squash
+ Arugula
+ Bunched Greens (Your choice: Kale, Collards or Chard)
+ Cauliflower OR Broccoli
+ Mixed Herbs (Your choice: Sage, Thyme or Flat Parsley)
+ Carrots
+ Romaine Lettuce

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You-Pick

The You-pick field will be closing this week on Thursday. We will be mowing the rest of the beds down towards the end of the week so we can lift the plastic and get our cover crops in. If you haven’t gotten out to the field, today is probably your last chance.

Because that wasn't posed at all....just kidding! We know you work hard Aaron.

Because that wasn’t posed at all….just kidding! We know you work hard Aaron.

Preservation

How to can sauerkraut
From The Practical Produce Cookbook by Ray and Elsie Hoover

Heat well-fermented saurekraut and liquid to simmering (185-200ºF). Do not boil. Pack hot kraut into clean, hot canning jars to within 1/2 inch of the top of the jar. Cover with hot juice, leaving 1/2 inch headspace. (If there is insufficient sauerkraut juice to cover all the kraut in the jars, use a boiling hot, weak brine that contains 2 tbsp. salt for each quart of water). Process in the boiling water bath canner 15 minutes for pints and 20 minutes for quarts. Star to count processing time as soon as the hot jars are placed in actively boiling water.

How to freeze saurekraut
Pack kraut and juice in rigid plastic moisture-vapor proof freezer containers, glass freezer jars (leaving at least 1 1/2 inches headspace), or in  heavy, tightly sealed plastic freezer bags. Freeze.

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Herb Preservation
The following information and more can be found here.

+ Less tender leaf herbs:
The more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley are the easiest to dry without a dehydrator. Tie them into small bundles and hang them to air dry. Air drying outdoors is often possible; however, better color and flavor retention usually results from drying indoors.

+ Tender leaf herbs:
Basil, oregano, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. Try hanging the tender-leaf herbs or those with seeds inside paper bags to dry. Tear or punch holes in the sides of the bag. Suspend a small bunch (large amounts will mold) of herbs in a bag and close the top with a rubber band. Place where air currents will circulate through the bag. Any leaves and seeds that fall off will be caught in the bottom of the bag.

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Recipes

Sweet Potato and Black Bean Chili

Ingredients:
1 tbsp. olive oil
2 lbs. sweet potatoes, peeled and cut into 1/4 inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tbsp. minced garlic
6 cups chicken broth (or vegetable broth)
2 (15 oz.) cans black beans, rinsed and drained
2 (14.5 oz.) cans fire-roasted diced tomatoes
1 tbsp. ground cumin
1 tsp. dried, crushed oregano
1 tsp. ground chipotle chile pepper
1 tsp. salt
1/2 cup chopped fresh cilantro
Toppings: fresh cilantro and lime wedges

Directions:
In a large dutch oven, heat oil over medium high heat. Add sweet potatoes and next 4 ingredients. Cook, stirring frequently for 10 minutes. Add broth and next 6 ingredients; bring to a boil, reduce heat and simmer for 35 minutes or until potatoes are tender and chili is slightly thickened. Stir in cilantro. Serve with fresh cilantro and lime wedges.

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Arugula Pesto

This pesto is a great way to spice-up your pasta or potatoes or other steamed vegetable.

Ingredients:
1/4 cup pine nuts (or walnuts)
2 cups mature arugula
1/2 cup freshly grated Asiago cheese (about 1 1/2 ounces)
1/2 cup olive oil
1 clove garlic, smashed
salt
freshly ground black pepper

Directions:
Preheat oven to 350ºF.  Toast the pine nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant.  Transfer the nuts to a dish to cool.  Combine the arugula, Asiago cheese, oil, garlic, and pine nuts in a blender or food processor; process until thoroughly combined and smooth.  Season with salt and pepper to taste.

+++

Fall Vegetable Stir Fry
Submitted by Cheryl Kastanowski, adapted from Harmony Valley

Ingredients:
5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalen, minced

(Saute vegetable ingredients are all optional and variable.)
Hard vegetables:
Broccoli, chopped into bite-sized pieces
Carrots, sliced into discs

Greens:
Yukina savoy, roughly chopped
Chard, roughly chopped

Protein:
Chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)

Stir fry sauce ingredients:
1/4 c. soy sauce
1 1/4 c. water
1 Tbsp. fresh ginger, minced
1 tsp sesame oil
2 Tbsp. dry wine (optional)
3 Tbsp. cornstarch

Directions:
1. Heat 1 Tbsp. oil over medium heat in a large skillet.
2. Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
3. Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
4. Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
5. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
6. Add cooked spaghetti/noodles and heat through.