CSA Newsletter Week #18, September 16th

Farm Notes

Welcome to Week 18 of the UK CSA Season!

We have less than 25 spots left for our smaller, 8-week Fall CSA program. We also still have both winter storage and fall greens bulk boxes of veggies for Thanksgiving available for pre-order.

Sign up for the Fall CSA and reserve Thanksgiving boxes here: https://www3.ca.uky.edu/worldpay/form/csa-fall/

Today, we are featuring a note from one of our student apprentices. During the fall, we will feature a submission from each of the students working at the CSA with us as part of their undergraduate degree. Read on, below.

Note from an Apprentice

by Liza Reid

Hello everyone, my name is Liza Reid and I’m a senior majoring in Agricultural Economics with a minor in Sustainable Agriculture. I grew up in suburban Ohio, riding horses, training, and traveling with my mom. I spent a lot of time in Lexington’s horse industry before moving here for school which is when I fell in love with the beautiful horse farms and eclectic culture that promotes land stewardship and connection.


What drew me to sustainable agriculture was my experience serving in Haiti where I got to help teach a local community farming practices while learning about their food systems and culture. I realized how important the future of modern agriculture will be to countries like Haiti who don’t have the resources to farm efficiently. Since then, I’ve been focusing on the potential of indoor agriculture to transform communities and the future of food production. I hope to one day be part of the global food movement away from our current monocultural, highly industrial agriculture that has disconnected so many of us from our food and environment. 


I am very fortunate to be studying agriculture at a school that is actively involved in local farms and businesses. I have learned more about agriculture from the Sustainable Agriculture Apprenticeship program in this past month than I could have imagined. From harvesting hundreds of beautiful peppers to transplanting lettuce on the back of a tractor, all while being part of a real working organic farm, I am so grateful for this truly unique and educational experience. 

Liza, on left, helped process garlic for this week’s share

What’s In Your Share

  • Bok Choy
  • Broccoli
  • Garlic
  • Honeynut Squash
  • Lettuce Mix
  • Bell Peppers
  • Kennebec Potatoes
  • Hakurei Turnips with greens
  • Tomatoes

Farm Stand

  • Beets, $3/lb
  • Bok Choy, $3/head
  • Broccoli, $3/head or $4 for petite heads bundled
  • Garlic, $2/head
  • Lettuce mix, $4/half lb
  • Red/Orange/Yellow Bell Peppers, $1.50 each
  • Green Bell Peppers, $1 each
  • Honeynut Squash, 2 for $3
  • Kennebec Potatoes, $1.50/lb
  • Tomatoes, $3/lb
  • Hakurei Turnips with greens, $3/bunch

You-Pick

The you-pick fields are open and we would kindly like to remind all members of the procedures as follows. Hours of you-pick are the same as farm hours: Monday-Friday from 7:30am to 4pm, with extended hours until 6:30pm on Thursday. Be advised you will need to always enter the farm from Man O War Blvd. If the gate is closed during the day, just get very close to trigger the sensor and it will open for you. Please still park in the lot on the left and walk to the you-pick areas if accessibility is not an issue for you.

We ask that you bring your own containers and tools for harvest and that you only take what you are going to use. We thank you in advance for your cooperation. First time You-Pickers can talk to a staff member either from the pack shed or fields to receive a You-Pick orientation. We will post new weekly information as more crops become available.

If you find any weeds in the you-pick field, please take a moment to pull or clip a few. We appreciate any weeding help from our CSA community!

Items available for you-pick:

  • Green Beans
  • Hot peppers
  • Cherry Tomatoes
  • Okra
  • Herbs. Both annual and perennial herbs in the 2 picking areas are available. Harvest stems or cut plants back by one half. Do not cut whole plants at base. We want to ensure the plants will regrow. Herbs are labeled with signs in the main field and selection includes purple basil, thai basil, marjoram, oregano, thyme, rosemary, parsley, chives, stevia, sage, and more.
  • Flowers. Harvest individual stems only, not whole plants. A recommended harvest amount (max) per week is 1 mason jar of flowers.
  • Kale & Collards
  • Fall raspberries are back in fruit!

Veggie Tips

  • Potatoes need to be washed thoroughly before use. Both potatoes, garlic, and winter squash can be stored out of direct sunlight in the pantry. Cooler temperatures are best.
  • Tomatoes are best stored at room temperature, with the stem side facing down. Check daily for any splits.
  • Honeynut squashes have a flavor similar to butternut, but their small size packs in the sweetness. They are the sweetest of the winter squashes we grow.
  • When cooking bok choy, if leaves are removed from the midribs, the midribs can be cooked longer before adding the leaves back in to saute.
  • The turnips are “salad” turnips, and are quite sweet and tasty when eaten raw. Try them sliced thinly on top of salad. The greens are also edible! Use with bok choy for a stir fry.

Recipes

Sauteed Bok Choy & Broccoli (Recipe Inspired by https://www.marthastewart.com/316655/sauteed-bok-choy-and-broccoli)

Ingredients

  • 1 pound bok choy
  • 1 pound broccoli
  • 2 tbsp. canola oil
  • 1 clove garlic, chopped
  • 2 tbsp. grated ginger
  • 1-2 tbsp. soy sauce

Directions

  1. Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves. Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
  2. In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
  3. Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes. Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

Stuffed Honeynut Squash (Recipe Inspired by https://www.nutmegnanny.com/stuffed-honeynut-squash/)

Ingredients

  • 4 honeynut squash, cut in half lengthwise and seeds scooped out
  • 2 tablespoons olive oil
  • Salt & pepper to taste
  • 1 pound spicy Italian sausage
  • 1 small yellow onion, diced
  • 8 ounces sliced mushrooms
  • 2 cloves garlic, minced
  • 6 ounces pound baby spinach, chopped
  • 1/4 cup plus 2 tablespoons Parmesan cheese, divided

Directions

  1. Preheat oven to 400 degrees F. Lay the honeynut squash halves onto 1 large or 2 smaller sized baking sheets. This will depend on what size sheet pans you have in your house.
  2. Rub the inside flesh of the squash with olive oil and sprinkle them with the desired amount of kosher salt and black pepper. Flip the squash over so the cut side is down. Roast for 20-25 minutes or until the squash flesh is soft.
  3. While the squash is cooking add a 12-inch skillet over medium-high heat and add the Italian sausage.Break up the sausage with a spatula so it can evenly brown and no large chunks remain.
  4. When half of the sausage is browned add in the diced onions and mushrooms.Continue cooking until the sausage is fully cooked and the onion and mushrooms are soft. Remove from heat and set aside.
  5. When the squash is fully cooked let it cool slightly so you can safely handle it.
  6. Scoop out the flesh of the squash in a large bowl but leave a small amount of the flesh around the skin of the squash so it can hold its shape.
  7. Put the squash back onto the baking sheet and place them into the oven to cook the shell a little longer while you prepare the filling, about 5 minutes.
  8. Stir the scooped out squash so it’s smooth. Add in the cooked sausage mixture, the chopped baby spinach, and 1/4 cup of the Parmesan cheese.
  9. Take the squash out of the oven and fill each squash half with the filling. Smooth the top.
  10. Sprinkle 1/2 tablespoon of the remaining Parmesan cheese on the top of the stuffed squash halves, place in the oven, and bake for another 10 minutes to heat up the filling and brown the top.

Squash Buns (Family Recipe Submitted by Staff Member Bethany Snyder)

Ingredients

In a large bowl:

  • 3 t dry yeast
  • 1/2 cup warm water

Let mixture sit for 10 minutes.

In a blender:

  • 1 cup cooked squash
  • 1/2 cup sugar
  • 1 t salt
  • 1 cup warm milk
  • 1/2 cup melted butter
  • 2 eggs

Directions

  1. Blend ingredients in blender and add to yeast mixture. Add 6 cups of flour. Knead and let rise.
  2. Form balls and place in greased baking dish and let rise.
  3. Bake at 375 for 25 minutes.

Potato Soup (Recipe Inspired by https://www.cookingclassy.com/creamy-potato-soup/)

Ingredients

  • 6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/4 cups peeled and diced carrots (3 medium)
  • 1 cup diced celery (2 stalks)
  • 2 (14.5 oz each) cans low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk
  • 1/2 cup sour cream*

Directions

  1. Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
  2. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
  3. Once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft when pierced with a fork.
  4. Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
  5. Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
  6. Add sour cream and mix well. 
  7. Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

Fall CSA Sign Ups and Week 18 Preview

Our Fall CSA Sign Ups are now open and accepting registrations. The Fall CSA program is smaller than our main season and costs $160 for 8 weeks. Please note that the only farm pick up option is during the day on Friday; there is no Thursday on-farm pick up option.

To register, head over here: https://www3.ca.uky.edu/worldpay/form/csa-fall/

In addition, we are selling Thanksgiving Boxes again this year which are delivered on campus the Tuesday afternoon the week of Thanksgiving. There are two types of boxes to choose from and each are $40. You may also order one of each or more than one of each.

All registrations are first come, first served. The sign up form will close once all shares/boxes are sold.

Photos of Thanksgiving Boxes in years prior, below.

Winter Storage Box, above
Fall Greens Box, above

Thanks for your support!

For Week 18 of the UK-CSA, members can expect to receive:

  • Potatoes
  • Tomatoes
  • Peppers
  • Bok Choy
  • Lettuce
  • Honeynut Squash
  • Garlic

CSA Newsletter Week #17, September 9th

Farm Notes

Welcome to Week 17 of the UK CSA Season!

Save the date: this upcoming Monday, September 13th, we will open sign ups for our smaller, 8-week Fall CSA program and take reservations for our annual bulk boxes of veggies for Thanksgiving.

Check the blog and your email Monday morning for the sign up link.

The fall CSA is $160 and will run 8 weeks from October 21 through December 16. There is no share the week of Thanksgiving. Each CSA share will contain 4-5 items, so it is smaller than our main season. Spaces are limited. Pick up locations are Thursdays on campus. Farm location is available for Friday day pick up only.

Thanksgiving bulk veggie boxes are $40 each. Two types of boxes are available to reserve: winter storage and fall greens. Pick up of bulk boxes is Tuesday prior to Thanksgiving, on campus from 4-6pm.

Check out full descriptions and details on Monday, when ordering is open!

What’s In Your Share

  • Basil
  • Broccoli
  • Fennel
  • Lettuce head
  • Onions
  • Sweet Peppers
  • Banana Peppers
  • Shishito Peppers
  • Pie Pumpkins(2)
  • Tomatoes

Farm Stand

  • Basil, $2
  • Beets, $3/lb
  • Broccoli, $3/head
  • Carrots, $2/lb
  • Cabbages, small, $2 a head
  • Pickling Cucumbers, 2 for $1
  • Fennel, 2 for $5
  • Garlic, $2/head
  • Kohlrabi, $1 each
  • Lettuce head, $3
  • Onions, $1
  • Red Bell Peppers, $1.50 each
  • Sweet Peppers, $1.50 each
  • Banana/Shishito Peppers, 3 for $1
  • Pie Pumpkins, $3 each
  • Tomatoes, $3/lb

You-Pick

The you-pick fields are open and we would kindly like to remind all members of the procedures as follows. Hours of you-pick are the same as farm hours: Monday-Friday from 7:30am to 4pm, with extended hours until 6:30pm on Thursday. Be advised you will need to always enter the farm from Man O War Blvd. If the gate is closed during the day, just get very close to trigger the sensor and it will open for you. Please still park in the lot on the left and walk to the you-pick areas if accessibility is not an issue for you.

We ask that you bring your own containers and tools for harvest and that you only take what you are going to use. We thank you in advance for your cooperation. First time You-Pickers can talk to a staff member either from the pack shed or fields to receive a You-Pick orientation. We will post new weekly information as more crops become available.

If you find any weeds in the you-pick field, please take a moment to pull or clip a few. We appreciate any weeding help from our CSA community!

Items available for you-pick:

  • Green Beans
  • Hot peppers – not all are ready but some banana, shishito, poblano, jalapeno, and serrano can be picked.
  • Cherry Tomatoes – first cherries are available but the plants are not in a flush quite yet
  • Okra – the plants are small but already have pods on them that can be picked with pruners or knives. Ideal pod side is 2-4″. Larger pods should be clipped off if you see them to encourage the plants to keep growing!
  • Herbs. Both annual and perennial herbs in the 2 picking areas are available. Harvest stems or cut plants back by one half. Do not cut whole plants at base. We want to ensure the plants will regrow. Herbs are labeled with signs in the main field and selection includes purple basil, thai basil, marjoram, oregano, thyme, rosemary, parsley, chives, stevia, sage, and more.
  • Flowers, including Sunflowers. There are some ready in the main field, but please harvest carefully to avoid removing too many leaves. Harvest individual stems only, not whole plants. A recommended harvest amount (max) per week is 1 mason jar of flowers.
  • Kale & Collards
  • Fall raspberries are back in fruit!

Veggie Tips

  • Basil can be placed in a cup of water on the kitchen counter and kept for 2 weeks.
  • Tomatoes are best stored at room temperature, with the stem side facing down. Check daily for any splits.
  • Remove stalks from fennel bulb. They can be wrapped in a moist paper towel and stored in the crisper drawer. You can use fennel leaves in pestos, salsas, stocks, etc.
  • Onions can be stored on the kitchen counter for 1-4 weeks.

Recipes

Roasted Chicken Thighs with Fennel & Lemon (Recipe Inspired by https://www.thekitchn.com/recipe-roasted-chicken-thighs-with-fennel-amp-lemon-139854)

Ingredients

  • 2 pounds bone-in, skin-on chicken thighs (4 to 6)
  • 2 small fennel bulbs
  • 4 large cloves garlic
  • 1 Meyer or regular lemon
  • 2 tablespoon olive oil
  • 2 tablespoons dry white wine
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Cooked rice or bread, for serving (optional)

Directions

  1. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a large bowl; set aside. Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in quarters through the root. Cut each quarter into 1-inch-thick slices. Add to the bowl with the chicken. Mince about 1 tablespoon of fennel fronds and add to the bowl.
  2. Mince the garlic and add to the bowl. Finely grate the zest of the lemon into the bowl. Juice the lemon and add the juice to the bowl. Add the oil and white wine, season with the salt and a generous amount of black pepper, and toss to combine.
  3. Transfer the chicken mixture onto a large baking sheet. Arrange the fennel around the outside and place the chicken pieces closely together in the center. Pour any remaining juices from the bowl over the chicken.
  4. Roast until the chicken reaches an internal temperature of about 160°F and the fennel is tender and beginning to brown around the edges, about 30 minutes. Take the pan out of the oven and cover with aluminum foil. Let it rest for about 5 to 10 minutes before serving with rice or bread if desired.

Homemade Pumpkin Puree(Recipe Inspired by https://www.thepioneerwoman.com/food-cooking/recipes/a11184/make-your-own-pumpkin-puree/)

Ingredients

  • 2 whole small pumpkins

Directions

  1. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. Place all the seeds into a bowl (you can roast them later). Repeat until all the pumpkin pieces are largely free of seeds and pulp.
  2. Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done.
  3. Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. 
  4. Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)
  5. Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done. You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use.
  6. To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.

Fennel Fronds Pesto (Recipe Inspired by https://holycowvegan.net/fennel-fronds-pesto/#recipe)

Ingredients

  • 4 packed cups chopped fennel fronds (from two bulbs)
  • 2 cloves garlic (crushed and chopped)
  • ½ to 1 tsp ground black pepper
  • ¼ cup unsalted pumpkin seeds (you can use salted, but dial down the added salt in that case. You can also use nuts like walnuts, pecans, cashews or pine nuts)
  • 4-8 tbsp extra virgin olive oil
  • Salt to taste
  • Juice of 1 lemon
  • 2 tbsp nutritional yeast (optional)

Directions

  1. Place all the ingredients except the oil in a food processor except the olive oil. With the blade running, drizzle in the olive oil until you have a coarse paste. Check for salt and pepper and add more if needed.

Simple Broccoli Salad (Recipe Inspired by https://themodernproper.com/broccoli-salad)

Ingredients

  • 2 lbs. Broccoli florets(8 cups)
  • 1 lb Bacon, cooked and minced
  • 1/2 cup Red onions, minced
  • 1/2 cup Sunflower seeds
  • 1 cup Raisins(golden or brown)

Dressing

  • 1 1/2 cups Mayonnaise
  • 1/3 cup Sugar
  • 3 tbsp Lemon juice
  • 3 tbsp Apple cider vinegar
  • 1/2 tsp Salt

Directions

  1. In a small bowl mix together mayonnaise, sugar, lemon juice, apple cider vinegar and salt. Whisk until smooth.
  2. In a large bowl toss together broccoli florets along with bacon, red onions, sunflower seeds, raisins and prepared dressing. Can be served immediately, but is best when chilled for at least an hour.

Broccoli with Fennel & Red Bell Pepper (Recipe Inspired by https://www.epicurious.com/recipes/food/views/broccoli-with-fennel-and-red-bell-pepper-105809)

Ingredients

  • 1 teaspoon chopped fennel seeds
  • 4 tablespoons extra-virgin olive oil
  • 2 shallots, chopped
  • 1 fresh fennel bulb, halved lengthwise
  • 1 large red bell pepper, cut into long strips
  • 3 large heads of broccoli, cut into florets
  • 1 teaspoon herbes de Provence
  • 2/3 cup canned low-salt chicken broth

Directions

  1. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.

CSA Newsletter Week #16, September 2nd

Farm Notes

Welcome to Week 16! We have been enjoying the cooler temperatures this week. We got a lot of rain and made a big push this week to get lots of winter squash harvested. There will be pumpkins, honeynut, and butternut coming in the following weeks. Also expect to see more potatoes and soon sweet potatoes will join them. We love all these fall crops!

This Saturday is our last weekend You-Pick event. Kenny will be at the farm from 9am-11am to greet you. Some crops are winding down, but there are plenty of items to pick. Join us on September 4th at the farm. Entrance only from Man O War Blvd.

In addition, we will launch sign ups later this month for the fall CSA, which runs 8 weeks following our main season. Stay tuned for sign up announcements!

What’s In Your Share

  • Arugula
  • Beets w/ Greens
  • Delicata Squash
  • Green Tomatoes
  • Kohlrabi
  • Peppers
  • Radishes or Cabbage
  • Tomatoes
  • Eggplant

Farm Stand

  • Arugula, $6/bag
  • Beets, $3 a bunch
  • Carrots, $2/lb
  • Cabbages, small, $2 a head
  • Pickling Cucumbers, 2 for $1
  • Eggplants, 2 for $3
  • Garlic, $2/head
  • Green Onions, $3/bunch
  • Kohlrabi, $1 each
  • Bell Peppers, $1.50 each
  • Radishes, $3 a bunch
  • Rosemary plants, $4 each
  • Delicata Squash, $2 each
  • Tomatoes, $3/lb

You-Pick

The last Saturday you-pick event is coming up on Saturday September 4th from 9am-11am. The front gate at Man O War will be open. A staff member, Kenny, will be on site to assist if anything is needed.

The you-pick fields are open and we would kindly like to remind all members of the procedures as follows. Hours of you-pick are the same as farm hours: Monday-Friday from 7:30am to 4pm, with extended hours until 6:30pm on Thursday. Be advised you will need to always enter the farm from Man O War Blvd. If the gate is closed during the day, just get very close to trigger the sensor and it will open for you. Please still park in the lot on the left and walk to the you-pick areas if accessibility is not an issue for you.

We ask that you bring your own containers and tools for harvest and that you only take what you are going to use. We thank you in advance for your cooperation. First time You-Pickers can talk to a staff member either from the pack shed or fields to receive a You-Pick orientation. We will post new weekly information as more crops become available.

If you find any weeds in the you-pick field, please take a moment to pull or clip a few. We appreciate any weeding help from our CSA community!

Items available for you-pick:

  • Green Beans
  • Hot peppers – not all are ready but some banana, shishito, poblano, jalapeno, and serrano can be picked.
  • Cherry Tomatoes – first cherries are available but the plants are not in a flush quite yet
  • Okra – the plants are small but already have pods on them that can be picked with pruners or knives. Ideal pod side is 2-4″. Larger pods should be clipped off if you see them to encourage the plants to keep growing!
  • Herbs. Both annual and perennial herbs in the 2 picking areas are available. Harvest stems or cut plants back by one half. Do not cut whole plants at base. We want to ensure the plants will regrow. Herbs are labeled with signs in the main field and selection includes purple basil, thai basil, marjoram, oregano, thyme, rosemary, parsley, chives, stevia, sage, and more.
  • Flowers, including Sunflowers. There are some ready in the main field, but please harvest carefully to avoid removing too many leaves. Harvest individual stems only, not whole plants. A recommended harvest amount (max) per week is 1 mason jar of flowers.
  • Kale & Collards

Veggie Tips

  • Delicata squash do not need to be refrigerated. Keep cool out of sunlight. Scrub skins, split in half lengthwise and bake in oven until flesh is fork-tender. Can be stuffed or mashed/pureed. These squash do not store for long. They can be refrigerated if needing to prolong shelf life. These squash have a thinner skin that can be eaten.
  • Tomatoes are best stored at room temperature, with the stem side facing down. Check daily for any splits.
  • This is the last week for eggplant!
  • Beets are multi-colored this week. Red beets and gold. They are both delicious! Greens are also edible and can be used as you would chard.
  • Arugula is a spicy green but works well fresh in salad, in pesto, or sauteed. Try it also as a pizza topping, or substitute for bok choy in the kohlrabi recipe, below.
  • Kohlrabi are a cross between a turnip and a cabbage, in the Brassica family. They store well in the fridge due to their thick skin. Peel before eating. Can be eaten raw with hummus or cooked. Try as a potato substitute.

Recipes

Wild Rice & Lentil Stuffed Delicata Squash(Recipe Inspired by https://www.kitchentreaty.com/wild-rice-lentil-stuffed-delicata-squash/)

Ingredients

For the filling:

  • 2 tablespoons olive oil
  • 1 medium yellow onion (diced)
  • 3/4 cup wild rice blend (rinsed well)
  • 2 medium cloves garlic (minced)
  • 1-2 teaspoons curry powder (to taste*)
  • 1 teaspoon cumin powder
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 3-4 cups vegetable broth
  • 1/3 cup French green lentils (rinsed)
  • 1 tablespoon dark brown sugar (packed)
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans

For the Squash:

  • 3 delicata squash (stems cut off, halved vertically, seeds removed)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Make the pilaf. Set a large saute pan with lid (or a medium dutch oven) over low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent, about 8 minutes. Add the rice and cook, stirring frequently, until a few pieces of the rice start to get golden on the ends, about 3 minutes. Add the garlic, 1 teaspoon curry powder, cumin, salt, and pepper and cook, stirring frequently, for one more minute.
  3. Add 3 cups of the vegetable broth, the brown sugar, and the lentils. Increase heat to high and bring to a boil. Then reduce heat to a simmer, stir, and cover. Set the timer for 40 minutes, stirring occasionally. If the mixture begins to get too dry before being cooked all of the way, add additional broth. If the mixture seems too wet after cooking for awhile, vent the pan to help some of the liquid evaporate. I’ve found making the pilaf is not an exact science as each pan is different, so just monitor your pilaf as it cooks. Pilaf is done when it’s relatively dry and the lentils and rice are tender, about 40 minutes.
  4. Remove pilaf from heat and stir the dried cranberries and chopped pecans. Taste and add the remaining teaspoon of curry powder and more salt and pepper if you wish.
  5. Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off the ends, half lengthwise, scrape the seeds out with a spoon, and brush the inside of each half with olive oil. Sprinkle with salt and pepper and place cut side down on a large baking sheet. Bake for about 20 minutes, until fork-tender and golden around the edges. Remove from oven.
  6. When ready to serve, flip over the delicata squash and spoon pilaf into the squash halves. I like to mound it just a bit but not too much or serving will become interesting (as in messy). You may have some pilaf left over. Transfer to serving plate and sprinkle chopped parsley over the top. Serve.

Green Tomato Salsa Verde

Ingredients

  • 1 lb green tomatoes 
  • 1/2 medium white onion diced
  • 1 or 2 serrano peppers sliced
  • 1/2 tsp salt or to taste
  • 1/2 cup chopped fresh cilantro
  • 1 tbsp lime juice or to taste

Directions

  1. Halve the green tomatoes and slice out the interior section around the stem then cut in half again to make quarters. Lay out the tomatoes on a baking sheet lined with foil. Turn on the broiler in your oven and set the baking sheet on a top rack a few inches from the flames. Broil for about 5 minutes or until lightly browned.
  2. Add the broiled green tomatoes to your food processor and pulse a few times to break them into pieces. Add onion, peppers, salt, cilantro, and lime juice. Pulse a few more times, until the desired texture is reached. Taste for seasoning and add more salt and lime juice if desired. The green tomato salsa can be served immediately, but it’s even better after an hour or more in the fridge for the flavors to meld.

Fried Green Tomato BLT (Recipe inspired by https://www.howsweeteats.com/2016/06/bacon-fried-green-tomato-blts-with-special-sauce/)

Ingredients

  • 8 slices thick-cut bacon
  • 2 green tomatoes, sliced into 1/2-inch slices
  • 2 eggs, lightly beaten
  • 1 cup seasoned panko breadcrumbs
  • 1/3 cup seasoned breadcrumbs
  • 1/4 cup finely grated parmesan cheese
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 6 pieces heart green leaf lettuce
  • 1/2 cup rainbow microgreens, or any microgreens!
  • 4 slices bread, toasted

Special Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons pickle relish
  • 2 teaspoons dijon mustard
  • 1 tablespoon honey
  • 1  teaspoon smoked paprika
  • 1 garlic clove, minced
  • pinch of salt and pepper

Directions

  1. Line two separate plates with paper towels. Heat a large skillet over medium-low heat and add the bacon. Fry until crispy and the fat is rendered, then remove the bacon and place it on a paper towel to drain the excess grease.
  2. While the bacon is frying, place the eggs in one bowl. In another bowl, mix together the breadcrumbs, parmesan, flour, salt, pepper and paprika.
  3. Increase the heat until the bacon grease to medium. Dip each tomato slice in the beaten egg and then coat it in the breadcrumb mixture, pressing gently to adhere. Add the tomato to the bacon grease and fry until golden brown on both sides, about 2 to 3 minutes per side. Repeat with all the remaining slices.
  4. To assemble your BLT, spread the special sauce on toast and top with the leaf lettuce, microgreens, a few tomato slices, a few bacon slices and more lettuce. Eat up!
  5. Special Sauce: Whisk ingredients together in a bowl until combined. Store in a sealed container in the fridge.

Kohlrabi & Bok Choy Fried Rice(Recipe Inspired by https://bostonorganics.grubmarket.com/recipes/kohlrabi/kohlrabi-and-bok-choy-fried-rice-with-fried-garlic)

Ingredients

  • 3 cups cooked rice, leftover is better
  • 2 cups bok choy, chopped
  • 2 cups chard, ribs removed, chopped
  • 2 cups kohlrabi, 1/2 inch cubes
  • 1 whole head of garlic, peeled
  • 1/4 cup grapeseed oil
  • 1 tbl sesame oil
  • salt and pepper, to taste

Directions

  1. Heat 3 tablespoons grapeseed oil in a large pan or wok over medium-high heat. Finely chop a whole head of garlic (or pulse quickly in a food processor) and fry until garlic is brown, about 6 minutes. Set aside.
  2. Add a little more grapeseed oil to the same pan. Saute the bok choy, chard and kohlrabi in batches until leaves are a little wilted and kohlrabi starts to soften, 7-10 minutes. Remove from heat and set aside.
  3. Heat sesame oil in same pan, add rice, fried garlic, and a glob of soy sauce. Move rice around to remove any clumps. Combine with veggies and stir over medium heat. Add salt and pepper to taste. Feel free to add other vegetables like peppers or carrots as well.

CSA Week 16 Preview

  • Tomatoes
  • Peppers
  • Green Tomatoes
  • Arugula
  • Winter Squash – probably pumpkin or delicata !
  • Kohlrabi
  • Radish or Cabbage

Soon we will see beets, lettuce… the fall favorites are coming back!

Tomatoes are winding down after this week as we’ve seen a gradual decline.

CSA Newsletter Week #15, August 26th

Farm Notes

Welcome to Week 15 of the UK CSA! Students joined us at the farm this week for the start of the SAG 397 Sustainable Agriculture Apprenticeship class. Students will be contributing to our newsletter over the course of this semester. Tomato box availability will be decreasing, and we may only have boxes for 1-2 more weeks. Any last minute requests for a tomato box should be made at on our google form, by clicking here.

We’d also like to introduce you to two more of our newer CSA staff members: David and Lindsey. Read about them, below!

Name: David Ray

From: Chattanooga, TN

Degree: Master of Divinity – pursuing licensure for hospital chaplaincy

Hobbies: Music, reading, boxing, drinking vats of coffee

Family: My amazing wife Ann Christian

Favorite Vegetable: Potatoes. They keep you rooted in what matters.

Favorite Books: Fantasy and sci-fi novels, biographies, history books

Favorite Farm Tool/What I want to learn more about this year: Tractors are cool when you’re a kid and definitely even more cool in person. I have thoroughly enjoyed getting to be involved in seeing things grow on the farm. I look forward to learning more about everything that makes our farm work, as well as continuing to be a part of the growth process myself. 

Name: Lindsey Funke

From: Louisville, KY

Degree/Professional Experience: B.A. in Geography, Peace Meal Gardens and Seedleaf gardener

Hobbies: Photography, cooking, baking, seed saving and sharing

Family/Pets: Sibling to two, child to one and occasional dogsitter for my neighbors.

Favorite Recipe: A good pot of chili in the fall

Favorite Farm Tool/What I want to learn more about this year: Simple tools always catch my eye so my favorite farm tool this season is probably the tomato sled to haul full bins to the wagon. What a novel and efficient idea. I look forward to learning to drive a tractor and hitching the trucks to the wagons.


What’s In Your Share

  • Acorn Squash
  • Bell Peppers
  • Green Onions
  • Hot Peppers (Poblano and Jalapeno)
  • Kale
  • Purple Potatoes
  • Tomatoes

Farm Stand

  • Beets, $3/lb
  • Carrots, $2/lb
  • Eggplants, 2 for $3
  • Garlic, $2/head
  • Green Onions, $3/bunch
  • Kale, $3/bunch
  • Bulb Onions, $1
  • Bell Peppers, $1.50 each
  • Purple Potatoes, $1.50/lb
  • Rosemary plants, $4 each
  • Rhubarb, $4/lb
  • Acorn Squash, $3 each
  • Tomatoes, $3/lb

You-Pick

The last Saturday you-pick event is coming up on Saturday September 4th from 9am-11am. The front gate at Man O War will be open. A staff member, Kenny, will be on site to assist if anything is needed.

The you-pick fields are open and we would kindly like to remind all members of the procedures as follows. Hours of you-pick are the same as farm hours: Monday-Friday from 7:30am to 4pm, with extended hours until 6:30pm on Thursday. Be advised you will need to always enter the farm from Man O War Blvd. If the gate is closed during the day, just get very close to trigger the sensor and it will open for you. Please still park in the lot on the left and walk to the you-pick areas if accessibility is not an issue for you.

We ask that you bring your own containers and tools for harvest and that you only take what you are going to use. We thank you in advance for your cooperation. First time You-Pickers can talk to a staff member either from the pack shed or fields to receive a You-Pick orientation. We will post new weekly information as more crops become available.

If you find any weeds in the you-pick field, please take a moment to pull or clip a few. We appreciate any weeding help from our CSA community!

Items available for you-pick:

  • Green Beans
  • Hot peppers – not all are ready but some banana, shishito, poblano, jalapeno, and serrano can be picked.
  • Cherry Tomatoes – first cherries are available but the plants are not in a flush quite yet
  • Okra – the plants are small but already have pods on them that can be picked with pruners or knives. Ideal pod side is 2-4″. Larger pods should be clipped off if you see them to encourage the plants to keep growing!
  • Herbs. Both annual and perennial herbs in the 2 picking areas are available. Harvest stems or cut plants back by one half. Do not cut whole plants at base. We want to ensure the plants will regrow. Herbs are labeled with signs in the main field and selection includes purple basil, thai basil, marjoram, oregano, thyme, rosemary, parsley, chives, stevia, sage, and more.
  • Flowers, including Sunflowers. There are some ready in the main field, but please harvest carefully to avoid removing too many leaves. Harvest individual stems only, not whole plants. A recommended harvest amount (max) per week is 1 mason jar of flowers.
  • Kale & Collards

Veggie Tips

  • Acorn squash do not need to be refrigerated. Keep cool out of sunlight. Scrub skins, split in half lengthwise and bake in oven until flesh is fork-tender. Can be stuffed or mashed/pureed.
  • Tomatoes are best stored at room temperature, with the stem side facing down. Check daily for any splits.
  • Poblano peppers are more mild while Jalapeno peppers are medium heat. The red ones may be hotter than the green.

Recipes

Roasted Purple Potatoes w/ Cilantro & Garlic(Recipe Inspired by https://www.thespruceeats.com/roasted-purple-potatoes-3051092)

Ingredients

  • 2 1/2 pounds purple potatoes
  • 3 clove garlic, minced
  • 2 tablespoons coarsely chopped fresh cilantro, or parsley
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons fresh thyme, or 1/2 teaspoon dry thyme

Directions

  1. Heat the oven to 400 F. Brush a large rimmed baking pan or roasting pan with olive oil or spray the pan with nonstick cooking spray.
  2. Scrub the potatoes well and peel, if desired. Cut the potatoes into 1-inch pieces.
  3. Toss them in a bowl with the minced garlic, fresh chopped cilantro or parsley, olive oil, salt, pepper, and thyme.
  1. Heat the oven to 400 F. Brush a large rimmed baking pan or roasting pan with olive oil or spray the pan with nonstick cooking spray.
  2. Scrub the potatoes well and peel, if desired. Cut the potatoes into 1-inch pieces.
  3. Toss them in a bowl with the minced garlic, fresh chopped cilantro or parsley, olive oil, salt, pepper, and thyme.
  4. Arrange the potatoes in a single layer in the prepared pan. Roast the potatoes for 20 to 25 minutes, or until browned and tender, turning occasionally.
  5. Serve alongside an entree and enjoy.

Roasted Acorn Squash Soup (Recipe Inspired by https://www.wellplated.com/acorn-squash-soup/)

Ingredients

  • 3 whole acorn squash
  • 3 tablespoons extra virgin olive oil divided
  • 1 ½ teaspoons kosher salt plus additional to taste
  • 2 tablespoons unsalted butter
  • 1 shallot thinly sliced
  • 2 medium carrots peeled and thinly sliced
  • ¼ teaspoon ground black or white pepper
  • 6 garlic cloves smashed and peeled
  • 2 tablespoons honey
  • 4 cups low sodium vegetable or chicken stock plus additional as needed, divided
  • 10 sprigs fresh thyme tied into a bundle
  • 1 bay leaf
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon ground nutmeg freshly grated if possible
  • 1/4 cup finely grated Parmesan plus additional for serving (see notes to make vegan)

Ingredients

  1. Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper.
  2. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on the prepared baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with 1 teaspoon salt. Place in the oven and bake for 40 to 50 minutes, until the edges begin to wrinkle and the flesh is fork-tender.
  3. Set aside to cool, then scoop out and reserve the flesh. In a large Dutch oven or similar sturdy soup pot, heat the butter and remaining 1 tablespoon olive oil over medium. Once the butter has melted, add the carrots, shallot, remaining ½ teaspoon salt, and black pepper. Cook until the shallot is beginning to caramelize, about 8 minutes.
  4. Pour ½ cup of the stock into the pan and stir to remove any brown bits that have stuck to the bottom of the pan (this is flavor!). Reduce the heat to medium-low and add in the reserved squash, garlic, and honey. Cook for 30 seconds, until the garlic is fragrant, then stir in the remaining stock.
  5. Add the thyme bundle and bayleaf. Increase the heat and bring the soup to a simmer. Let simmer gently for 15 minutes, adjusting the heat as needed and stirring periodically.
  6. Remove the thyme and bay leaf. With an immersion blender, puree the soup until smooth (or you can transfer to a regular blender in batches and puree it that way; be careful as hot soup will splatter; return the soup to the pot). Stir in the sage, nutmeg, and Parmesan. Taste and adjust the seasoning as desired. Serve hot with a sprinkle of additional Parmesan and crisped sage leaves (if using).

CSA Newsletter Week #14, August 19th

Farm Notes

Welcome to Week 14 of the UK CSA! Students will be back on the farm next week as we kick off our fall Apprenticeship class. We look forward to seeing the students and introducing them to our CSA members in the coming weeks.

Today we are introducing some our new, fall CSA crew members: Abby and Zoe. Get to know them, below.

Name: Abby Tikhtman

From: Lexington, KY

Degree: B.A. Economics from UK

Favorite Vegetable: Okra, onions, and garlic

Favorite TV Show: His Dark Materials

What I want to learn about this year: Tractor driving

Name: Zoë Blackwell

From: Kokomo, IN

Degree: BA in Music and AS in Informatics

Hobbies: Music, Irish dancing, jigsaw puzzles, video games

Pets: 2 cats – Manny and Bun

Favorite Vegetable/Recipe: Edamame/ Bibimbap

Favorite Book/Music/Movie: Slaughterhouse Five (book)/ Jazz Fusion (music)/ Princess Mononoke (movie)

Favorite Farm Tool: Bean Harvester

What’s In Your Share

  • Carrots
  • Garlic
  • Bullhorn Peppers
  • Bell Peppers
  • Banana Peppers
  • Shishito Peppers
  • Eggplants
  • Spaghetti Squash
  • Swiss Chard OR Sweet Potato Greens
  • Tomatoes

Farm Stand

  • Beets, $3/lb
  • Carrots, $2/lb
  • Eggplants, 2 for $3
  • Garlic, $2/head
  • Onions, $1 each
  • Bell Peppers, $1.50 each
  • Bullhorn Peppers, $1.50 each
  • Banana and Shishito Peppers, 3 for $1
  • Red Skin Potatoes, $1.50/lb
  • Rosemary plants, $4 each
  • Spaghetti Squash, $3 each
  • Swiss Chard, $3/bunch
  • Sweet Potato Greens, $4/half lb bag
  • Tomatoes, $3/lb
  • Watermelon – last call! – $4 each

You Pick

The you-pick field are open and we would kindly like to remind all members of the procedures as follows. Hours of you-pick are the same as farm hours: Monday-Friday from 7:30am to 4pm, with extended hours until 6:30pm on Thursday. Be advised you will need to always enter the farm from Man O War Blvd. If the gate is closed during the day, just get very close to trigger the sensor and it will open for you. Please still park in the lot on the left and walk to the you-pick areas if accessibility is not an issue for you.

We ask that you bring your own containers and tools for harvest and that you only take what you are going to use. We thank you in advance for your cooperation. First time You-Pickers can talk to a staff member either from the pack shed or fields to receive a You-Pick orientation. We will post new weekly information as more crops become available.

If you find any weeds in the you-pick field, please take a moment to pull or clip a few. We appreciate any weeding help from our CSA community!

Items available for you-pick:

  • Green Beans
  • Hot peppers – not all are ready but some banana, shishito, poblano, jalapeno, and serrano can be picked.
  • Cherry Tomatoes – first cherries are available but the plants are not in a flush quite yet
  • Okra – the plants are small but already have pods on them that can be picked with pruners or knives. Ideal pod side is 2-4″. Larger pods should be clipped off if you see them to encourage the plants to keep growing!
  • Herbs. Both annual and perennial herbs in the 2 picking areas are available. Harvest stems or cut plants back by one half. Do not cut whole plants at base. We want to ensure the plants will regrow. Herbs are labeled with signs in the main field and selection includes purple basil, thai basil, marjoram, oregano, thyme, rosemary, parsley, chives, stevia, sage, and more.
  • Flowers, including Sunflowers. There are some ready in the main field, but please harvest carefully to avoid removing too many leaves. Harvest individual stems only, not whole plants. A recommended harvest amount (max) per week is 1 mason jar of flowers.
  • Kale & Collards
  • Blackberries and raspberries – Check the middle row and the row on the north side of the berry area. Recommended berry harvest amount is a quart per family.

Veggie Tips

  • Carrots can be stored in the plastic bag for 3-4 weeks in the crisper drawer.
  • Garlic can be left at room temperature on the countertop.
  • Tomatoes are best stored at room temperature, with the stem side facing down. Check daily for any splits.
  • Sweet Potato Greens are a new crop for us. They are highly nutritious and can be used as you would spinach. One of our crew members says they taste like green apple jolly ranchers, if you can believe him! The flavor has also been described as “leafy” which may or may not help you picture the flavor. They are not a “spicy” green. Clip leaves off stems. They are can be cooked by blanching — try our recipe below.
  • Spaghetti Squash can be substituted for pasta. Slice the squash in half lengthwise and roast in oven. Then scoop the strands out or pull apart with a fork, and top with your favorite sauce.

Recipes

Spiced Coconut Carrot Soup(recipe Inspired by https://www.bonappetit.com/recipe/spiced-coconut-carrot-soup)

Ingredients

  • 1 tablespoon coriander seeds
  • 2 tablespoons virgin coconut or extra-virgin olive oil
  • 1½ pounds carrots, peeled, chopped (about 4 cups), plus 1 carrot, thinly slicedKosher salt
  • 2 red chiles, such as Fresno or cayenne, seeded, chopped
  • 1 large shallot, chopped
  • 11-inch piece ginger, peeled, finely grated
  • 4 garlic cloves, chopped
  • 2 teaspoons curry powder
  • 115-ounce can unsweetened coconut milk
  • 1 teaspoon fish sauce (optional)
  • 2 tablespoons fresh lemon juiceCrushed red pepper flakes, toasted sesame seeds, sliced scallions, and/or cilantro leaves (for serving)

Directions

  1. Finely grind coriander seeds in spice mill or with mortar and pestle; set aside.
  2. Heat oil in a small pot over medium-high. Add chopped carrots, season with salt, and cook, tossing occasionally, until lightly browned around the edges, 5–6 minutes. Add chiles, shallot, ginger, garlic, curry powder, and reserved ground coriander and cook, stirring often, until shallot and garlic are softened, 4–6 minutes. Add coconut milk and 1½ cups water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are tender, 20–25 minutes. Add fish sauce, if using. Purée with an immersion blender or, carefully, in small batches in a blender until smooth (make sure the small cap set within the blender jar lid is removed so that steam can escape). Season with salt, if needed.
  3. Toss sliced carrot with lemon juice in a small bowl; season with salt. Add a pinch of red pepper, a few pinches of sesame seeds, and a handful of scallions and/or cilantro leaves and toss to combine.

Sweet Potato Green Salad

Ingredients

  • 1 bunch sweet potato greens, washed, cut into bite sized pieces
  • 4 large tomatoes, chopped
  • 1 large onion, chopped
  • 1/3 cup rice vinegar
  • 1 tablespoon sugar (or more if you prefer a bit sweeter taste)
  • salt and pepper to taste

Directions

  1. Blanch the leaves in boiling water. Drain. Immerse in cold water bath. Drain again.
  2. Mix the rice vinegar, sugar, salt and pepper together.
  3. Arrange the sweet potato leaves on a platter. Top with tomatoes and onions. Drizzle with the vinegar-sugar mixture.

Chicken Spaghetti Squash Boats(Recipe Inspired by https://www.delish.com/uk/cooking/recipes/a31659219/chicken-primavera-spaghetti-squash-boats-recipe/)

Ingredients

  • 1 medium spaghetti squash, halved, seeds remove
  • 1 tbsp. extra-virgin olive oil
  • Salt
  • Freshly ground black pepper

For Filling & Topping

  • 1 tbsp. 
  • extra-virgin olive oil1/2 
  • small red onion, chopped1 
  • orange bell pepper, chopped200 g 
  • grape tomatoes, halved1 
  • medium courgette, cut into half moons2 
  • cloves garlic, crushed1 tsp. 
  • lemon zest
  • Salt

Directions

  1. Preheat oven to 200°C (180ºC fan). Drizzle cut sides of spaghetti squash with oil and season with salt and pepper. Place cut side down on a large, rimmed baking tray. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
  2. Meanwhile, make primavera filling: In a large pan over medium heat, heat oil. Add onion and pepper and cook until mostly tender, 3 to 4 minutes, then add tomatoes, courgette, garlic, and lemon zest. Season with salt, pepper, and Italian seasoning and cook 3 to 4 minutes more. Stir in chicken and remove from heat. 
  3. Divide mixture between spaghetti squash halves and stir to combine. Top each spaghetti squash with cheese and return to oven to melt, 5 minutes. 
  4. Top with Parmesan and parsley to serve.

CSA Week #14 Preview

We have lots of rain this week which makes harvesting a bit more challenging. Here are items planned for week 14:

  • Tomatoes
  • Peppers (bell, bullhorn, shishito and banana mix)
  • Carrots
  • Garlic
  • Swiss Chard or Sweet Potato greens
  • Spaghetti Squash