Preview Fall CSA Week 1

We are kicking off the Fall CSA program this week!

If you are  fall CSA member, you will receive more details via email about pick ups this week.

We will post the week’s preview on the blog each Monday. The preview is to give you an idea of what to expect for meal planning, but some changes may occur. On Thursdays we will post a newsletter with final share items.

This week’s preview is below:

  • Spaghetti Squash
  • Arugula
  • Spinach
  • Broccoli and/or Cauliflower
  • Yellow Onion

CSA Newsletter Week 22, October 15th

Farm Notes

We have made it to the final week of our main season CSA. Thank you for hanging with us through the ups and downs that the pandemic brought us all. We are proud that you chose us to be your farmers this season. This fall, winter, and next spring we hope to see students on the farm and CSA members at Farm Stands or Fall CSA pick ups. We will be opening 2021 season sign ups in mid-January.

Will you take a few moments to complete our 2020 CSA Member survey? We value your feedback on this year as we plan for contingencies, like a continued pandemic situation, come next spring. Click here to access the survey! 

Just a reminder that for those participating in the CSA Nutrition study,  the biometric data collection will be happening at the pick up on the farm today.

Thank you again for your support by valuing not only locally grown, organic produce, but also the education of farmers and care for the earth as well.

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Gold beets looking mighty fine this fall day.

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What’s In Your Share

  • Sweet Potatoes
  • Butternut Squash
  • Popcorn
  • Brussels Sprouts
  • Gold & Red Beets with greens
  • Kale, Collards, OR Swiss Chard
  • Fresh Turmeric
  • Watermelon Radishes
  • Surprise Brassica! Broccoli, white cauliflower, romanesco cauliflower, and red cabbage mix. One of these will be yours!

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Popcorn curing for week 22 shares!

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Farm Stand

Items for sale today include

  • Sweet Potatoes, $2.50/ln
  • Beets, $4 a bunch
  • Garlic, $2 each
  • Garlic Seed for planting, $12/lb
  • Butternut Squash, $3
  • Kale/Collards/Chard, $3 a bunch
  • Popcorn, 2 ears for $1
  • Green lettuce head, $3
  • Red and Savoy Cabbages, $3 each
  • Fresh Turmeric, $5 for approx. 1/3 lb.

Veggie Tips

  • PLEASE wait to pop your popcorn. This will be a good treat closer to Halloween or even Thanksgiving. As the popcorn dries, there will be a greater percentage of kernels that POP! Let it sit in your pantry for a few more weeks to get the most pop action. The easiest way to pop is remove the husk, place cob in a brown paper bag, add a tablespoon of oil to coat the kernels. Then close the bag and place in microwave for 2 minutes. Stop when pops are 2 or more seconds apart.
  • The brussels sprouts are best washed and eaten soon. We saved you the trouble of plucking them off the stalks (which undoubtedly would not have fitted into the bags!)
  • Turmeric is a FRESH, baby product that should be refrigerated and used within 10 days. If you can’t use it in this time frame, you might consider dehydrating for powder OR freezing in a ziploc bag. Once frozen, simple use a grater to grate off however much you want to use, and place remainder back into the freezer.

Recipes

Sweet Potato Veggie Meatballs

Thankfully, it seems that there are many meat-less meatballs on the internet. I think I  would miss meatballs the most if i were to ever give up meat entirely. Here’s a great substitute to beef! https://www.thekitchenwhisperer.net/2015/04/03/sweet-potato-veggie-meatballs/

Ingredients:

  • 1 1/3 cup cooked sweet potato, mashed
  • 1 cup shelled chickpeas
  • 1/2 cup roasted red peppers, chopped small
  • 1/2 cup whole oats
  • 1 cup oat flour
  • 1/2 cup cooked brown rice
  • 1 chipotle pepper, minced
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 1/2 tsp parsley
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 cup onions, chopped
  • 2 tsp garlic, minced
  • 2 tsp butter, unsalted
  • 1 tsp olive oil
  • 1 large egg or egg substitute

Instructions:

  1. In a medium skillet over medium heat add the butter and oil.
  2. When the butter starts to slightly bubble and melt add in the onions and sauté, stirring gently to coat.
  3. After 2 minutes add in the 1/2 tsp of salt and stir.
  4. Once the onions begin to turn soft and translucent (~6-7 minutes) add in the garlic cooking for a minute while stirring.
  5. Remove the pan from the heat.
  6. In a medium bowl add in the sweet potato, egg, chickpeas, red peppers, chipotle pepper and the rest of the seasonings.
  7. Using a large spoon gently mix the mixture.
  8. Add in the oats, oat flour and rice mixing until well combined.
  9. Line a baking tray with parchment paper and spray with cooking spray.
  10. Using lightly damp hands form into meatballs about 1” around (about 2-3 Tbl of the mixture).
  11. Place the veggie meatballs on the parchment paper leaving a slight gap in between (just don’t let them touch).
  12. Loosely cover with plastic wrap and chill in the fridge for one hour.
  13. When ready to bake preheat oven to 400F, rack in the middle.
  14. Remove the pan from the fridge and lightly mist the meatballs with olive oil.
  15. Place the pan in the oven and bake for 30 minutes or until the outside has started to just brown and they are firm to the touch.
  16. Remove from the oven and serve with Satan Chipotle Remoulade Sauce.

Butternut Squash and Tomato Soup

Ok! So I made this recipe last week and it was absolutely delicious. We used both honeynut and butternut squash- so if you have squash left over from the last share be sure to zchoosh up the recipe any way you want to!  https://www.bonappetit.com/recipe/butternut-squash-and-tomato-soup

 Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 medium butternut squash, halved, seeded
  • 2 garlic cloves, peeled
  • 1 onion, chopped
  • 2 teaspoons grated peeled ginger or 1/2 teaspoon dried ground ginger
  • 2 teaspoons kosher salt plus more for seasoning
  • 1/2 teaspoon ground turmeric
  • 1 28-oz. can whole peeled tomatoes, drained
  • 1 1/2 cups cups low-sodium chicken broth
  • Freshly ground black pepper

Instructions:

  1. Preheat oven to 400°. Brush a baking sheet with 1 Tbsp. oil. Place squash halves, cut side down, on baking sheet and tuck a garlic clove under the hollow of each half. Roast until squash is tender all the way through, about 45 minutes. When cool, scoop out squash flesh and reserve, along with roasted garlic. Discard squash skins. DO AHEAD: Squash and garlic can be roasted 1 day ahead. Cover and chill.
  2. Heat remaining 1 Tbsp. oil in a large heavy pot over medium heat. Add onion; cook until softened, about 5 minutes. Stir in ginger, 2 tsp. salt, and turmeric. Cook until fragrant, about 30 seconds. Add roasted squash and garlic cloves and stir to coat. Add tomatoes and chicken broth; bring to a boil. Reduce heat and simmer to allow flavors to meld, about 20 minutes.
  3. Using an immersion blender, purée soup until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Season with salt and pepper.

Beet Hash With Eggs

Although I am not a huge fan of beets, I think I would try this recipe. It looks like an eggs in purgatory situation except without the meat! Amazing! Beets for breakfast must give humans some type of superpower right? https://www.marthastewart.com/1050669/beet-hash-eggs

Ingredients:

  • 1 pound beets, peeled and diced
  • 1/2 pound Yukon Gold potatoes, scrubbed and diced
  • Coarse salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs

Instructions:

  1. In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
  2. Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.
  3. Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

Turmeric Chai Latte

For all my coffee lovers- This is the best coffee drink I have ever had. I first had it at a cafe in Boston called Sofra, with my grandma sometime last fall. It is absolutely wonderful, i think a drink like this made right could possibly be one of the yummiest foods on the planet. Seriously recommend you try this recipe or your own version of it. https://toriavey.com/toris-kitchen/turmeric-chai-latte/

Ingredients:

  • Tea Concentrate Ingredients
    • 2 1/4 cups water
    • 6 tbsp coconut sugar
    • 4 black tea bags
    • 2 tsp ground cinnamon
    • 1 1/2 tsp ground turmeric
    • 1 tsp vanilla extract
    • 1 tsp ground ginger
    • 1 tsp ground cardamom
    • 1/4 tsp ground cloves
    • 1/8 tsp ground coriander
    • Pinch black pepper
  • Latte Ingredients – Makes 1 Single Latte
    • 3/4 cup coconut milk or the milk of your choice– coconut and regular milk froth the best
    • 3/4 tsp coconut sugar more or less to taste
    • 1/4 cup tea concentrate
    • 1/8 tsp turmeric

Instructions:

  1. To make the tea concentrate, combine all ingredients except for tea bags and vanilla in a small saucepan. Bring to a boil.
  2. Remove from heat and add the tea bags and vanilla. Let the mixture steep for at least 10 minutes.
  3. Pour through a fine mesh strainer. Put the concentrate into a sealable container and refrigerate until ready to use. This will keep for up to 7 days. Shake well before using.
  4. To make 1 latte, whisk together the coconut milk, coconut sugar and turmeric in a small saucepan. Heat over medium heat just until the mixture bubbles around the edges of the pan. Remove from heat.
  5. Combine the warm milk mixture with 1/4 cup of the tea concentrate in a glass. Stir to combine. Garnish with ground cinnamon if desired. You can adjust the sweetness level by adding more or less sugar to taste; I prefer this only mildly sweet.
    1. Note: If you prefer a frothy latte, use a milk frother or transfer the milk mixture to a deep container and pulse with an immersion blender until frothy. Then combine with 1/4 cup of tea concentrate and serve.

Roasted Brussels Sprouts with Warm Honey Glaze

Sometimes spooky season sneaks up on you…be prepared with a perfect wholesome fall dish to ward off the unwanted ghosts and ghouls. https://www.bonappetit.com/recipe/roasted-brussels-sprouts-with-warm-honey-glaze

Ingredients:

  • 1½ lb. brussels sprouts, trimmed, halved
  • ¼ cup extra-virgin olive oil
  • ½ tsp. kosher salt, plus more
  • Freshly ground black pepper
  • ¼ cup honey
  • ⅓ cup sherry vinegar or red wine vinegar
  • ¾ tsp. crushed red pepper flakes (optional)
  • 3 Tbsp. unsalted butter
  • 3 scallions, thinly sliced on a diagonal
  • 1 tsp. finely grated lemon zest

Instructions:

  1. Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
  2. Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
  3. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
  4. Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
  5. Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest

That’s all for this week and the season! We thank you so much for how courteous and caring you were to our staff during this hectic and dangerous time.

We hope you enjoy this last week’s veggies and sign up again next year for another great season of organic vegetables!

Preview CSA Week 22

We made it to our final week in the CSA!

We will have some season-end wrap up – survey, etc – so stay tuned for that. In the meantime, get excited about our last shares:

  • Sweet Potatoes
  • Popcorn
  • Butternut Squash
  • Mixed bunched greens (kale, chard, collards)
  • Watermelon Radishes
  • Brussels Sprouts
  • Gold and Red Beets with greens

We hope to add a few  more items come Thursday! Have a great week.

CSA Newsletter Week 21, October 8th

Farm Notes

Fall is here, but wait, not yet…. the mid 30 lows on Monday have now given way to near 80 during the day! It is a strange time of year. This fall has also brought a few crop frustrations. We lost our first broccoli to pests and we see baby broccolis that we hope will make a belated appearance next week… Despite these frustrations, we are grateful for the BOUNTY! These lettuce heads are just gorgeous and now we finally get to enjoy our sweet potatoes.

Reminder that we only have 1 more week in the CSA after today. Our Fall program starts October 22 and we will continue to have Farm Stand sales for those that want to buy a la carte. While our Fall CSA is full, there are a FEW more Thanksgiving Boxes for sale. We have less than 10 winter storage boxes available for pre-order and less than 25 on our fall greens boxes… get them HERE while you can! 

Box pick up is the week of Thanksgiving on TUESDAY November 24 on campus from 4-6pm.

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Beauties!

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What’s In Your Share

  • Sweet Potatoes
  • Acorn Squash
  • Bulb Onions
  • Lettuce Mix
  • Lettuce Heads (Romaine or Butter)
  • Spinach
  • Eggplant (last!)
  • Peppers (last!)
  • Hot Peppers (last!)
  • Cilantro OR Dill

You-Pick

TODAY IS THE LAST DAY FOR YOU-PICK! Because of the 2″ of rain forecast we will be hustling tomorrow to turn this field over and get cover crop in before the deluge. Come until 6:30pm to pick your last!

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Last of the peppers!

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Farm Stand

We have seed garlic for sale $12/lb. Those that pre-ordered can pick up in person today. You can also pre-order for pick up next Thursday by emailing us at uk.csa@uky.edu

  • Sweet Potatoes, $2.50/lb
  • Acorn Squash, $3 each
  • Lettuce Mix, $4 for half lb
  • Lettuce Heads, $3
  • Peppers, $1 each
  • Hot Peppers, 3 for $1
  • Onions, $1 each
  • Herbs, $2 each
  • Chioggia and Red Beets, $3/lb

Veggie Tips

  • Sweet potatoes are unwashed so be sure to scrub before cooking. The peel IS edible but many prefer to peel. Great roasted, baked… we love sweet potatoes!
  • Bulb onions will keep better in your fridge, especially if they don’t have a protective paper layer.
  • Keep Acorn out of direct sun and check regularly for soft spots. Easy to roast by splitting in half and setting cut side down in inch of water in baking pan in 400-450F over for 30-45 minutes. Check for doneness with fork tenderness.

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Dill-licious!

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Recipes

This week’s recipes are fall themed to make your autumn meals fantastic! Get in the spooky spirit and put that ladle to good use!

Slow-Cooked Winter Squash with Sage and Thyme

It is finally cold enough to enjoy some nice fall soups! https://www.bonappetit.com/recipe/slow-cooked-winter-squash-with-sage-and-thyme

Ingredients:

  • 1 lb. delicata or acron squash, halved lengthwise, seeds removed, sliced crosswise ½” thick
  • ½ head of garlic
  • 2 sprigs sage
  • 2 sprigs thyme
  • ½ cup extra-virgin olive oil
  • ¾ tsp. kosher salt
  • 1 Tbsp. white wine vinegar

Instructions:

  1. Place a rack in middle of oven and preheat to 350°. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
  2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes. Let cool slightly, then add vinegar and toss to coat.

Sweet Potato Tea Cake

A tasty fall treat! Make one for you and your neighbor!

https://www.bonappetit.com/recipe/sweet-potato-tea-cake

Ingredients:

  • Unsalted butter (for pan)
  • 1⅓ cups plus 1 Tbsp. (185 g) all-purpose flour
  • 2 tsp. ground cinnamon
  • 1½ tsp. baking powder
  • 1 tsp. ground nutmeg
  • ½ tsp. baking soda
  • ¼ tsp. ground cloves
  • 1 cup (255 g) boiled and puréed sweet potatoes (from about 2 medium potatoes)
  • ¾ cup (180ml) neutral oil
  • 1 tsp. kosher salt
  • 2 cups (400 g) sugar, divided
  • 3 large eggs
  • 3 large egg whites
  • 1 tsp. vanilla extract

Instructions:

  1. Place rack in lower third of oven; preheat to 325°. Lightly butter sides and bottom of a 9×5″ loaf pan. Line pan lengthwise with parchment paper, leaving about a 2″ overhang.
  2. Whisk flour, cinnamon, baking powder, nutmeg, baking soda, and cloves in a medium bowl to combine.
  3. Using an electric mixer on medium-high speed or a stand mixer fitted with the whisk attachment, beat sweet potato purée, oil, salt, and 1⅓ cups (266 g) sugar in a large bowl until well combined. Add eggs one at a time, beating well after each addition before adding the next. Scrape down sides of bowl with a rubber spatula. Add dry ingredients and beat until incorporated. Scrape down sides of bowl, then reduce speed to medium and continue to beat until smooth, 5–10 seconds (batter should be the consistency of a thick purée). Transfer batter to prepared pan; smooth surface with an offset spatula.
  4. Pour water to a depth of about 2″ into a medium saucepan, heat over medium, and bring water to a simmer. Whisk egg whites and remaining ⅔ cup (134 g) sugar in a medium bowl (or use the stand mixer bowl) set over simmering water (do not let bowl touch water). Continue to whisk until whites are hot to the touch (an instant-read thermometer should register 120°), about 5 minutes.
  5. Carefully remove bowl from pan and immediately beat on high speed (or return bowl to stand mixer and beat with the whisk attachment) until mixture is very thick and holds stiff peaks when you lift out the beaters, 5–7 minutes. Add vanilla and beat to combine.
  6. Spoon meringue over batter. Drag a knife through meringue and batter to create a marbled pattern. Don’t thin out the meringue too much, though; it bakes best when left in thicker patches.
  7. Bake cake until a paring knife inserted into the center comes out clean, 90–100 minutes. Let cake cool in pan on a wire rack 20 minutes. Run a sharp knife around short sides of pan, lift out cake using parchment overhang, and let cool completely. Serve cake at room temperature.

Sour Cream and Onion Biscuits

Simply yum! Use your onions bulbs this week and put them in a bread! https://www.bonappetit.com/recipe/sour-cream-and-onion-biscuits

Ingredients:

  • 8 scallions
  • 12 Tbsp. chilled unsalted butter, divided
  • 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt
  • 1 tsp. freshly ground black pepper
  • 1¾ tsp. baking powder
  • ½ tsp. baking soda
  • 1¼ tsp. sugar
  • 2½ cups (313 g) all-purpose flour, plus more for surface
  • 1¼ cups sour cream, plus more for serving
  • Flaky sea salt

Instructions:

  1. Place a rack in middle of oven; preheat to 425°. Line a baking sheet with parchment paper. Trim root ends from 8 scallions. Thinly slice crosswise (not on a diagonal); set aside.
  2. Melt 2 Tbsp. chilled unsalted butter by whatever method is easiest for you; set aside. Whisk 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1 tsp. freshly ground black pepper, 1¾ tsp. baking powder, ½ tsp. baking soda, 1¼ tsp. sugar, and 2½ cups (313 g) all-purpose flour in a large bowl to combine.
  3. Cut remaining 10 Tbsp. chilled unsalted butter into ½” pieces. Add to dry ingredients and toss to coat. Using your hands, work butter into dry ingredients, smashing it between your fingers and flattening it between your palm until there are lots of thin shards and pea-size bits. Add reserved scallions and toss to evenly distribute.
  4. Create a well in the center of mixture and add 1¼ cups sour cream to the center. Using a fork and working in circles, mix until large shaggy clumps form. If your bowl is wide enough, fold dough over itself a couple of times inside it until it comes together.
  5. Turn out onto a lightly floured surface and knead once or twice until it comes together; flour your hands if needed. If there are any loose bits, add them to center of dough and knead once more to incorporate.
  6. Pat dough into an 8×4” rectangle about 1” thick.
  7. Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8×4” rectangle, then fold dough in thirds like a letter one more time. (You’ll have done the folding procedure two times total.) Pat dough back into an 8×4” rectangle and straighten up with your hands and/or your bench scraper. (This folding method is what will create those nice flaky layers in your final biscuits.)
  8. Cut rectangle in half lengthwise, then cut each half crosswise into 4 squares for a total of 8 biscuits.
  9. Transfer biscuits to prepared baking sheet. Brush tops gently with melted butter; sprinkle with flaky sea salt.
  10. Bake biscuits until golden brown, 18–22 minutes. Serve warm with sour cream (or more butter!) for slathering.

Healthyish Chicken Salad

I’m not assuming that you all don’t have personal favorite recipes, but here is a link to a classic if you typically don’t like or don’t know the steps to make a yummy salad! https://www.bonappetit.com/recipe/healthyish-chicken-salad

Ingredients:

  • 2 skinless, boneless chicken breasts (1–1½ lb. total)
  • 3 Tbsp. kosher salt, plus more
  • 3 scallions, thinly sliced on a deep diagonal
  • 3 Persian cucumbers
  • ½ cup toasted sesame seeds, divided
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. tahini
  • 1 Tbsp. soy sauce
  • 1 tsp. honey
  • ¼ tsp. crushed red pepper flakes
  • ¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce
  • Big handful of cilantro leaves with tender stems
  • ½ lime (for serving)

Instructions:

  1. Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient—this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8–10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken cool slightly, then shred meat into big pieces; set aside.
  2. Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes. Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to encourage them to curl up and to rinse off any scallion slime (ew). Shake off as much water as possible and place in a large bowl; set aside.
  3. Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
  4. Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, if you’d rather spare yourself the elbow grease, pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don’t have a small enough whisk, work in with the pestle). Taste and season with salt.
  5. Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over greens and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.

Preview CSA Week 21

Good morning! We are in our next-to-last week for the main season CSA. This is week 21 of 22.

We are taking pre-orders by email for garlic seed for your fall garden. The variety is Music, and seed is sold for $12/lb. Send us an email (uk.csa@uky.edu) with number of pounds and your desired pick up date and location: this Thursday Oct. 8 on campus OR farm, next Thursday Oct. 15 on campus OR farm.

This week’s CSA preview is below:

  • Sweet Potatoes
  • Acorn Squash
  • Spinach
  • Lettuce Mix
  • Romaine heads
  • Herbs (cilantro/dill)
  • Peppers –  last week!
  • Bulb Onions

CSA Newsletter Week 20, October 1st

Farm Notes

What a beautiful fall day in the Bluegrass! This is the last week for tomatoes and we have a bumper lettuce crop so double lettuce today, both mix and head lettuce.
We will also be selling garlic seed for $12/lb for planting in your fall gardens. Reserve seed for pick up on October 8 or October 15 by emailing us at: uk.csa@uky.edu
The Garlic variety is Music. If we have extra after reservations, we will sell bags of seed on site next week and the week following. We encourage reservations to get your seed.
If you are participating in the CSA Nutrition study: look for an email with links to the final REDCap survey and information about scheduling appointments for biometric data collection in person on Thursdays 10/01 and 10/08 at Good Barn and on 10/15 at South Farm. Some of you will be going today to the Good Barn to participate.

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Lettuce harvest in the fog.

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What’s In Your Share
  • Honeynut Winter Squash
  • Lettuce Heads
  • Lettuce Mix
  • Beets with greens
  • Fennel bulb
  • Tomatoes
  • Peppers
  • Shishito Peppers
  • Garlic
  • Collards OR Swiss Chard
  • Eggplant (campus) or Hakurei turnip (farm)
You-Pick

You-Pick will CLOSE October 9th, next Friday. This is the LAST WEEK for you-pick!

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Honeynut squash for tomorrow’s shares!

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Farm Stand

Items for sale today on farm and campus include

  • Garlic, $2
  • Beets with greens, $4/bunch
  • Hakurei turnips with greens, $3/bunch
  • Lettuce Mix, $4/half lb bag
  • Collards, $3/bunch
  • Chard, $3/bunch
  • Bell and Sweet Peppers, $1 each
  • Shishito Peppers, 3 for $1
  • Honeynut Winter Squash, 2 for $3
  • Eggplant, 2 for $3
Veggie Tips
  • Lettuce heads will hold well in a crisper drawer. The bagged lettuce should be used first.
  • Shishito peppers are generally mild but about 1 in 15 may have some heat…!
  • Honeynut squashes look like petite, single serving size of butternut. They are similar to butternut but arguably may be even sweeter! One of the fan favorites of our winter squash collection.

Recipes

Pumpkin, Apple, and Honey Nut Squash Soup

Recipe link here:https://smartinthekitchen.com/2017/10/pumpkin-apple-and-honey-nut-squash-soup/

Ingredients:

  • 2 tablespoons avocado oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 1 Granny Smith apple, peeled, cored and diced
  • 3 cloves garlic, diced
  • 2 honey nut squash, cut in half and seeds scooped out (substitute 1 butternut squash if you can’t find honey nut)
  • 3 baby red potatoes, diced (no need to peel)
  • 1 small 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 7 cups chicken or vegetable broth
  • 1/2 teaspoon red pepper flakes, or more to taste
  • Salt and pepper to taste, about 1-2 teaspoons

Instructions:

  1. Preheat the oven to 425 degrees.
  2. On a roasting pan, place the honey nut squash cut side up with a drizzle of olive oil and a sprinkling of salt. Roast in the upper third of the oven for 35-40 minutes until soft and easily pierced with a fork. Remove from the oven and set aside.
  3. In a large soup pot, heat the oil over medium heat and add the onion. Stir onion until translucent. Add carrot, apple and garlic and a pinch of salt. Sauté about 1-2 minutes; be careful not to burn the garlic.
  4. Scoop out the flesh of the roasted squash and add it to the soup pot along with the potato, pumpkin puree and broth. Cover and simmer the soup until vegetables are very tender, about 20-30 minutes.
  5. Puree the soup with a handheld immersion blender, or in batches in a blender or food processor, being careful not to scald yourself from the steam. Return the pot to the stove and taste for seasoning, adding more salt, pepper and red pepper flakes if necessary.
  6. If the soup is too thick, add coconut milk or stock to loosen it. If you’d like, add a dash of Tabasco to punch up the flavor (this doesn’t make the soup spicy, it just enhances the flavors that are already there).

Pickled Beets

Spice up your beets 🙂 https://www.allrecipes.com/recipe/38109/pickled-beets/

Ingredients:

  • 10 pounds fresh small beets, stems removed
  • 2 cups white sugar
  • 1 tablespoon pickling salt
  • 1 quart white vinegar
  • ¼ cup whole cloves

Instructions:

  1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
  2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
  3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal the lid.
  4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Asian Lettuce Wraps

Recipe link here: https://www.allrecipes.com/recipe/71722/asian-lettuce-wraps/

Great for a packable lunch or picnic!

Ingredients:

  • 16 large leaf (blank)s Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • ¼ cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons minced pickled ginger
  • 1 dash Asian chile pepper sauce, or to taste
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil

Instructions:

  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

White Bean-Chard Soup

Recipe link here: foodnetwork.com/recipes/food-network-kitchen/white-beanchard-soup-recipe-1973486

Ingredients:

  • 4 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 3 stalks celery, diced
  • Kosher salt
  • 2 15.5-ounce cans cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 12-ounce jar roasted red peppers, drained and coarsely chopped
  • 5 cloves garlic (4 minced; 1 whole)
  • 1/4 cup chopped fresh cilantro
  • 1 bunch Swiss chard, leaves roughly chopped
  • Freshly ground pepper
  • 4 thick slices sourdough bread
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
  2. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
  3. Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.

That’s all for this week! Happy October!

CSA Newsletter Week 19, September 24th

Farm Notes

A dry, clear week for a change! It is hard to believe but summer is finally over and we are enjoying the cool mornings of fall. We only have 3 more weeks after today in the CSA: our last distribution is Thursday October 15th!

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Carrots be leaping into shares tomorrow!

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What’s In Your Share

  • Peppers
  • Tomatoes
  • Onions
  • Spinach (farm) or Celery (campus)
  • Carrots
  • Rhubarb
  • Savoy Cabbage
  • Lettuce head

You-Pick

No changes to you-pick! The field will close in early October so we can get a cover crop seeded for fall. Many crops are in decline but harvest while you can! Hours remain the same: Mon-Fri, 7:30am-4pm and extended hours during share pick up on Thursday until 6:30pm.

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Savoy cabbage looking purty.

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Farm Stand

Items for sale today include:

  • Savoy Cabbage, $3
  • Lettuce head, $3
  • Tomatoes, $3/lb
  • Peppers, $1 each
  • Onions, $1 each
  • Spinach, $4/half lb bag
  • Winter Squashes and pie pumpkins, $3 ea
  • Rhubarb, $4/lb
  • Celery, $3 bunch
  • Eggplant, 2 for $3

Veggie Tips

  • Keep rhubarb and celery cut ends in an inch of water in a mason jar in your fridge until use to stay refreshed, or wrap in damp paper towels.
  • Onions without protective dried layers are best stored in the fridge until use.

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I spy… lots of green around the farm!

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Recipes

Savory Rhubarb Chutney

What to do with Rhubarb in the fall? Chutney of course! Use this bad boy a top a baked brie or your favorite bread https://www.farmfreshtoyou.com/recipes/525/savory-rhubarb-chutney

 

Ingredients:

  • 1 lemon, peeled with a vegetable peeler and thinly julienned
  • 1 orange, peeled with a vegetable peeler and thinly julienned
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, finely julienned
  • 2 garlic cloves, minced
  • 1 tablespoon (from one 1-inch piece) fresh ginger, peeled and finely grated
  • ½ teaspoon sea salt
  • ½ cup dry white wine (like Sauvignon Blanc or Chardonnay)
  • ½ cup sugar
  • 1 pound (about 6 stalks) rhubarb, cut into ¼-inch thick cubes

Instructions:

  1. Fill a small pot halfway with cold water. Place the julienned lemon and orange peel in the pot and bring to a boil. Boil for about 30 seconds, then strain the peels. Do this process two more times. Finally rinse the peels and set them aside.
  2. Heat the oil in a medium saucepan over medium heat. Cook the onion until golden brown, about 5 minutes. Add the garlic, ginger and salt until fragrant, about 1 minute. Remove from heat and add the wine, lemon and orange peel. Return to heat, and bring to a boil; cook for 1 minute. Add the sugar and stir until it dissolves. Stir in half the rhubarb. Bring to a boil. Reduce heat and simmer, covered, until rhubarb breaks down, about 5 minutes.
  3. Stir in remaining rhubarb. Raise the heat and bring to a boil. Reduce heat again and simmer until the second batch of rhubarb starts to soften, about 2 minutes. Let cool completely
  4. Season to taste; if too sweet add a few drops of lemon juice and more salt, if too tart add a bit of sugar.
  5. Spread goat cheese on a toast point and top with chutney as an appetizer or snack.

Rhubarb-Braised Chicken Thighs

Still got rhubarb blues? You’re sad because you don’t like chutney? No worries, put this out on the table and share a dinner with friends via zoom or in person! https://www.chowhound.com/recipes/rhubarb-braised-chicken-thighs-28384

Ingredients:

  • 8 bone-in, skin-on chicken thighs (about 3 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 medium shallots, finely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 1 teaspoon ground cardamom
  • 1/2 cup dry sherry
  • 1 cup low-sodium chicken stock
  • 1/4 cup honey
  • 1/4 cup freshly squeezed orange juice (from about 1 medium)
  • 1 pound rhubarb, medium dice

Instructions:

  1. Heat the oven to 375°F and arrange a rack in the middle. Pat the chicken dry with paper towels, then season generously with salt and pepper.
  2. 2Heat the oil in a large, heavy-bottomed, ovenproof pot over medium-high heat until shimmering. Place half of the chicken thighs in the pot, skin side down, and cook until golden brown, about 5 minutes. Flip and cook the second side until golden brown, about 4 minutes more. Transfer the thighs to a plate and repeat with the remaining chicken.
  3. 3Reduce the heat to medium and remove all but 2 tablespoons of fat from the pot. Add the shallots, ginger, and cardamom, season with salt and pepper, and sauté until the shallots soften, about 2 minutes. Pour in the sherry, scraping the bottom of the pot to release any browned bits, and reduce the liquid by half, about 3 to 4 minutes. Add the chicken stock, honey, and orange juice and stir to combine. Return the chicken pieces and any accumulated juices to the pot, turn the chicken to coat, and bring the mixture to a boil (the chicken pieces should be skin side up).
  4. 4Place the pot in the oven and cook until the sauce is vigorously bubbling around the sides and the chicken, when cut with a knife, is no longer pink, about 35 minutes. Remove from the oven, scatter the rhubarb pieces between and around the chicken, and return the pot to the oven until the rhubarb is knife tender, about 15 minutes more.

Almost-Famous Bloomin’ Onion

Have y’all ever seen Almost Famous? It’s a great coming of age movie if you haven’t seen it! Not related in any way to this recipe but we love a bloomin’ onion!

https://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-bloomin-onion-recipe-2012467

Ingredients:

For the Dip:

  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 1/2 teaspoons ketchup
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon drained horseradish
  • 1/4 teaspoon paprika
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper

For the Onion:

  • 1 large sweet onion, such as Vidalia (about 1 pound)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • 2 tablespoons paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Freshly ground black pepper
  • 2 large eggs
  • 1 cup whole milk
  • 1 gallon soy or corn oil
  • Kosher salt

Instructions:

  1. Combine all of the dip ingredients in a bowl, cover and refrigerate.
  2. Slice the onion (see Cook’s Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
  3. Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the “petals.” Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
  4. Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
  5. Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

*Cook’s Note*

How to Slice a Bloomin’ Onion: 1. Cut off 1/2 inch from the pointy stem end of the onion, then peel. 2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board. 3. Repeat to make four evenly spaced cuts around the onion. 4. Continue slicing between each section until you have 16 evenly spaced cuts. 5. Turn the onion over and use your fingers to gently separate the outer pieces.

Stuffed Cabbage With Lemony Rice and Sumac

Doesn’t this just sound delicious? Use Quinoa or something similar if you dont have the ingredients! https://www.bonappetit.com/recipe/stuffed-cabbage-with-lemony-rice-and-suma

Ingredients:

  • 12–14 large savoy or green cabbage leaves (from 1 large head)
  • Kosher salt
  • ¾ cup long-grain white rice (such as basmati or jasmine), rinsed
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 1 large onion, finely chopped
  • ½ cup pine nuts
  • 1 cup finely chopped mixed tender herbs (such as parsley, mint, dill, and/or tarragon)
  • ⅓ cup chopped golden or brown raisins
  • 2 Tbsp. sumac, plus more for serving
  • 1 Tbsp. fresh lemon juice
  • 1 large egg, beaten to blend
  • Freshly ground black pepper
  • 3 Tbsp. unsalted butter
  • Sour cream (for serving)

Instructions:

  1. Line a baking sheet with a clean kitchen towel or a few layers of paper towels; set aside. Working in batches, cook cabbage leaves in a large pot of boiling generously salted water until bright green and pliable, about 2 minutes per batch. Transfer leaves to a bowl of ice water to cool; reserve pot of water for cooking rice. Transfer cabbage leaves to prepared baking sheet and let drain.
  2. Return water in pot to a boil and cook rice, stirring often, until grains swell and rise to the surface, 3–6 minutes (depending on quality of rice). Bite into a few grains to test; they should be al dente (rice will finish cooking when baked inside the cabbage). Drain rice and rinse under cold running water to stop it from cooking further. Drain again and transfer to a large bowl.
  3. Wipe out pot. Pour in ¼ cup oil and set pot over medium heat. Add onion and cook, stirring occasionally, until softened and golden, 7–9 minutes. Add pine nuts and cook, stirring often, until nuts smell toasty and have slightly darkened in color and onion is almost jammy, about 5 minutes. Mix in herbs, raisins, and 2 Tbsp. sumac and cook, still stirring, until herbs have slightly darkened in color and are very fragrant, about 2 minutes. Remove from heat and stir in lemon juice; let cool 5 minutes.
  4. Add onion mixture and egg to rice and mix well; season generously with salt and pepper. Wipe out pot; reserve. Working with 1 cabbage leaf at a time, cut out the thickest part of rib by making a thin V-shape; discard. Place 3 heaping Tbsp. filling in the center, running crosswise across leaf. Starting at the base where you cut the V, fold notched side of leaf up and over filling, then fold in sides and roll up leaf like a burrito.
  5. Arrange cabbage rolls, seam side down, in a single layer in reserved pot. Add butter and ½ cup water and bring to a simmer over medium-high heat. Reduce heat to low, cover pot, and steam rolls until filling is cooked through and leaves are tender, 18–25 minutes.
  6. Divide cabbage rolls among plates; drizzle with oil and sprinkle with sumac and pepper. Serve with sour cream.

Celery, Green Bean, and Tofu Salad with Chile Crisp

Just a simple weeknight dinner recipe ready for you!

https://www.bonappetit.com/recipe/celery-green-bean-and-tofu-salad-with-chile-crisp

Ingredients:

  • 4 celery stalks, trimmed, thinly sliced on a steep diagonal into 2″ pieces, plus leaves for serving
  • 2 cups green beans, trimmed, sliced on a steep diagonal into bite-size pieces
  • ½ 8-oz. block firm tofu, preferably braised, sliced into thin batons
  • ¼ cup unsalted, roasted peanuts
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. Chile Crisp, plus more for serving
  • Flaky sea salt

Instructions:

  1. Toss celery, green beans, tofu, peanuts, lime juice, and 2 Tbsp. Chile Crisp in a medium bowl to combine. Top with more Chile Crisp as desired, celery leaves, and sea salt.

Spinach Dosas

https://www.bonappetit.com/recipe/whole-moong-dosa

Ingredients:

  • 8 ounces (1 cup) mung beans (whole moong daal)
  • ¼ cup basmati rice
  • 1 cup spinach leaves, stems removed
  • 1 green chile, chopped
  • 1 teaspoon kosher salt
  • Neutral oil (such as safflower), for cooking

Instructions:

  1. Soak the mung beans and rice together in a bowl of cold water overnight.
  2. The next morning, drain them and tip them into a blender. Add the spinach, chile, salt, and 1½ cups water. Blend until you have a paste.
  3. Heat a frying pan and, once hot, tip in a ladle of the batter and spread it in a circle using the back of the ladle. Drizzle ½ tsp. oil on top and cook on medium heat for 2 minutes before turning the dosa. Cook another minute on the other side, then remove from the pan and keep warm while you cook the remaining batter.
  4. Do ahead: The batter will keep in an airtight container in the fridge for 3–4 days.

That’s all for this week folks!

Be sure to check out our you-pick sections before it is too late!

 

CSA Newsletter Week 18, September 17th

Farm Notes

Beautiful sunshine this week and lots of field work getting done as we prep for more fall plantings, including garlic in October. We will be selling garlic seed by the pound in early October. Fall CSA sign ups are in progress and we have less than 10 spots remaining. Thanksgiving boxes can also be reserved for the holidays. Register here: https://www3.ca.uky.edu/worldpay/form/csa-fall/ 

What’s In Your Share

  • Butternut Squash
  • Garlic
  • Beans (Roma type or yellow bush)
  • Baby Bok Choy
  • Kale or Chard
  • Potatoes
  • Peppers
  • Tomatoes
  • Basil

You-Pick

You-pick field will be closing in early October. Take advantage of harvests now while you can! Cherry tomatoes, peppers, various herbs and flowers and limited okra still available. Some red raspberries as well still available to harvest.

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Dawn chard harvest

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Farm Stand

Items for sale today will include:

  • Delicata Squash, $2
  • Butternut Squash, $3
  • Garlic, $2
  • Kale/Chard bunches, $3
  • Basil bunches, $2
  • Peppers, Bell $1.50
  • Beets, $3/lb
  • Baby bok choy, 2 for $3
  • Tomatoes, $3/lb

Veggie Tips

  • Garlic, potatoes, and butternut squash are best kept in the pantry out of direct sunlight. Monitor squash for any soft spots and use quickly if any develop.
  • Beans should be washed and trimmed as needed. These beans will be best eaten cooked, not raw.

Recipes

Butternut Squash Ravioli

https://www.delish.com/cooking/recipe-ideas/recipes/a3963/butternut-squash-ravioli-recipe/

Butternut squash is absolutely perfect for mid-september beginning fall festivities! I have made this recipe before and I was very happy with the outcome. Definitely an endeavor but well worth it!

 Ingredients:

FOR THE PASTA

  • 2 1/4 c. all-purpose flour, plus more for surface
  • 1/2 tsp. kosher salt
  • 4 large eggs

FOR THE FILLING

  • 1 (10-oz.) container butternut squash puree
  • 1 c. freshly grated Parmesan
  • 1/2 c. ricotta
  • 1 tbsp. packed brown sugar
  • Kosher salt
  • Freshly ground black pepper

FOR THE SAUCE

  • 1/2 c. (1 stick) butter
  • 2 cloves garlic, minced
  • 1 tbsp. freshly chopped sage
  • 2 tsp. freshly chopped thyme
  • Freshly grated Parmesan, for serving

Instructions:

  1. In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.
  2. When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in refrigerator.
  3. On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick, then pass through pasta maker 2 more times.
  4. Reduce setting by one degree. Repeat process of folding and then rolling through machine 2 to 3 times before going to the next setting. Repeat this process all the way to the thinnest setting. If your pasta sheet becomes too long to work with, cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel.
  5. In a large bowl, combine butternut squash puree, Parmesan, ricotta, and brown sugar. Season with salt and pepper.
  6. Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. If you pasta sheet is wide enough, make 2 rows of filling. Using your finger, lightly wet in between each pile of filling with water. Gently lay a second piece of dough over top and press between filling to seal, making sure there is as little air in pockets as possible. Using a pasta cutter or pizza wheel, cut between each pocket to make individual ravioli. Repeat with remaining dough and filling. Refrigerate until ready to cook.
  7. In a large skillet over medium heat, melt butter and cook until foamy. Reduce heat to medium-low and continue to cook until butter starts to smell nutty, turns a deep golden, and the bubbling starts slowing down, about 4 minutes. Add garlic, sage, and thyme and cook until fragrant, 1 minute, then remove pan from heat.
  8. In a large pot of boiling salted water, working in batches, add ravioli and cook until tender, about 1 1/2 minutes. Use a spider to remove from water and place directly in brown butter. Gently toss to coat.
  9. Serve warm with Parmesan. Hooray! You’ve did it!

Alton Brown’s Best Ever Green Bean Casserole

https://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe-1950575

Anyone who cooks knows that Alton Brown is probably telling the truth when he calls the recipe the “best”. You’ve got the green beans- use them for their greatest potential! Pair it with the butternut squash ravioli and bring the leftovers to the neighbors!

Ingredients:

For the topping:

  • 2 medium onions, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko bread crumbs
  • 1 teaspoon kosher salt
  • Nonstick cooking spray

For beans and sauce:

  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 tablespoons unsalted butter
  • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half

Instructions:

  1. Preheat the oven to 475 degrees F.
  2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
  3. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
  4. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  5. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

10 Minute Garlic Bok Choy Recipe

https://theforkedspoon.com/bok-choy-recipe/

Bok Choy! You may be thinking Oy Vey! A great aspect of the CSA you are a part of it that it may encourage you to try cooking with foods you have never bought yourself. Try a simple 10 minute recipe and maybe this will become your next favorite vegetable!

Ingredients:

  • 1 tbsp vegetable oil
  • 5 cloves garlic (minced)
  • 2 large shallots (minced)
  • 2 pounds baby bok choy (halved or quartered)
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp crushed red pepper (optional)

Instructions:

  1. Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan.  Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.
  2. Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).
  3. Sprinkle with crushed red pepper and serve immediately. Enjoy!

Breakfast Panzanella

https://www.loveandlemons.com/breakfast-panzanella/ and https://www.loveandlemons.com/panzanella-salad/

I thought this sounded nice for a casual sunday morning, maybe with a mimosa? Congratulate yourself for making it through another week, and crushing the next! You rock!

 Ingredients:

For the Panzanella

  • 3 tablespoons extra-virgin olive oil, more for drizzling
  • 3 tablespoons fresh lemon juice or sherry vinegar, more as desired
  • 3 garlic cloves, minced
  • ½ teaspoon Dijon mustard
  • ½ cup sliced red onion
  • Kernels from 2 ears of fresh corn
  • 10 small or 5 medium tomatoes, sliced into wedges
  • 16 cherry tomatoes, sliced in half
  • 3 peaches, pitted and sliced
  • 4 to 5 cups cubed crusty bread
  • 1 cup chopped fresh basil
  • Sea salt and freshly ground black pepper
  • 1 cup roasted chickpeas, optional
  • Some eggs to fry
  • Fresh basil if you’ve got it!

Instructions:

  1. In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.
  2. To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas, if using.
  3. Transfer about 1 cup to each plate while you make the eggs and pour your coffee.
  4. Fry the eggs and top them onto the plates with the panzanella. Add freshly sliced basil and pinches of salt and pepper. Enjoy!

🥬That is all I’ve got for you this week! 🥬

Suggestions for a recipe? Mention something at pick-up and I’ll do some research!