CSA Newsletter Week 5, June 21st

Farm Notes

Happy Summer Solstice! And speaking of summer….this week has been brutal with the heat and humidity. Despite less than ideal working conditions, we’ve still managed to get a lot done. More beans and corn have been seeded, lots of hand weeding and mechanical weeding got done and a lot of clean-up in preparation for events out here on the farm…one of which is the potluck party TOMORROW, June 22nd!

Tomorrow, Friday, June 22nd from 5pm-dark, join us at the farm for a time of fun and fellowship with your fellow CSA members and the CSA staff. The Potluck Menu will include vegetable lasagna, kohlrabi slaw, grilled peppers and garlic scapes, pork loin, chicken skewers, *EDIT* just kidding about the sausage biscuits and hot dogs. Though there will be some hot dogs for the kids. The CSA will provide drinks, plates, cups and silverware. Feel free to bring any side items or desserts if you would like, but it is not required. We want this to be a no-pressure event. Today is the deadline to RSVP to the party, however we will welcome any and all latecomers! Come whenever you can!

Last Call to RSVP here: https://goo.gl/forms/8F0xpNAktQYGePYp2

The University of Kentucky Winery will be down on campus today from 4-6pm set up with the CSA. They will have two cider varieties, plus the Traminette and Rose from last week available for purchasing. The first cider is South Farm cider for $25. The second cider variety is called Vincent Redfield, in a 500 mL bottle for $18. Unfortunately, they are unable to do tastings today.

Buckets and buckets of summer squash.

A post shared by UK CSA (@ukcsa) on

What’s In Your Share

For this week, you’ll receive:
+ Yellow Squash
+ Zucchini
+ Cucumbers
+ Napa Cabbage
+ Kale
+ Broccoli
+ Banana Pepper
+ Basil

Soon…! #beans #maters

A post shared by UK CSA (@ukcsa) on

Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up at both the campus (from 4-6pm) and farm (from 3:30-6:30pm) locations. Items available will be on a first come, first served basis. For the campus location, we will be set up a little differently this year. The Farm Stand will be located all the way to the right of the pick-up line with it’s own tent and table. So please do not go through the regular pick-up line to buy a la carte.  At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash, check and *NEW* this year, credit cards.

Items Available for Purchase this Week:
+ Yellow Squash: $2 each or 2 for $3
+ Zucchini: $2 each or 2 for $3
+ Cucumbers: $1 each
+ Broccoli: $2 each or 2 for $3
+ Napa Cabbage: $3 each
+ Kale: $3 bunch
+ Spinach: $4 for 0.5  lb. bag
+ Basil: $3 bunch
+ Totebags: $10

These sunflowers are gorgeous! Find them in the You-Pick Field.

A post shared by UK CSA (@ukcsa) on

You-Pick

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

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

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

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

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

Items available:
+ Okra
+ Flowers (be selective in your cuts as the plants are still small)
+ Herbs (be selective in your cuts as the plants are still small)
+ Hot Peppers (lots of green peppers…however not all varieties have changed color yet)
+ Any sunflowers that are blooming

First cucumbers of the season!

A post shared by UK CSA (@ukcsa) on

Veggie Tips (or Facts)

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

+ Summer Squash can either be stored in a plastic bag in the crisper drawer or left on the kitchen counter in a cool place. Summer squash is best eaten fresh (within 4 days), although it could last up to 1-2 weeks. You can freeze summer squash by slicing or cubing and then blanching for 3 minutes. Cool immediately in cold water, put into freezer safe containers and freeze. Quality of frozen summer squash decreases (can become mushy), but is still great in stir fry or soups.

+ Broccoli stores best in a plastic bag in the crisper drawer of the fridge. It is best used within 3 to 5 days. Can’t get to the broccoli in time? You can freeze it! Cut broccoli into about 1-1 1/2 inch pieces. Blanch for 3 minutes. Cool immediately in cold water, drain and put into freezer safe containers and freeze. Another great veggie that can be added to a stir fry, soup, steamed as a side or added to any dish.

+ Napa Cabbage is a leafier, Chinese type cabbage that goes great in stir fries. The Napa Cabbage is a crop that we always struggle to grow without holes. Flea beetles absolutely LOVE it and make tiny pin-prick holes in leaves. They are pesky little insects. We will probably have another round of Napa in the fall, and perhaps we will be able to grow a prettier head of cabbage… You can store cabbage in the crisper drawer of the fridge for up to 3-4 weeks.

+ Kale and spinach, like all leafy greens, store best in the crisper drawer of the refrigerator. Kale is best within 5 days, but will last up to a few weeks. Spinach will last between 7-10 days. This will be the last of the spinach until fall.

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

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

Recipes

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

Meal Plan Menu

Thursday: 

Fresh Basil Pesto

From Simply Recipes

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

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

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

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

Makes about 1 cup.

Friday:

Potluck Party!! Here are a couple recipe ideas, in case you wanted to bring a side.

Raw Broccoli Salad

Ingredients:
1 head broccoli
1 tbs + 1 tsp rice vinegar
2 tsp soy sauce
1/2 tsp sesame oil
3/4 tsp sesame seeds
1/4 tsp crushed red pepper flakes (optional)

Directions:
Wash and chop the broccoli, including the small leaves if they are not too bitter. Peel the bigger stems, if the skin is tough. You want to chop them rather fine, about a 1/2 inch dice.

Put the chopped broccoli in a medium-sized bowl and toss with the remaining ingredients. You can skip the red pepper flakes, if you prefer, or add more if you like things spicy.

+++

Paul’s Squash Casserole

Submitted by Paul Dengel, a former apprentice and farm staff member. He swears by it every time.

Ingredients:
4 lbs (approx. 6) of yellow squash
2 jumbo yellow onions
2 eggs
1/3 lb (1 stick + 2 T) of butter
salt and pepper
1 cup cracker crumbs
1 lbs of sharp cheddar cheese, grated

Ingredients:
Clean and thinly slice squash and onions. Put in large pot, cover with water and boil until done. Drain well and let cool. Add eggs, butter, salt, pepper, and cracker crumbs and mix well. Add 1/2 cheese mix. Pour into baking pans and top with remaining cheese. Bake at 350 until bubbly.

+++

Thai Summer Salad with Chinese Cabbage

Feel free to vary the recipe based on the vegetables you have.

Ingredients:
SALAD
3 cups torn napa (Chinese) cabbage
1/2 cup (1/8-inch) julienne-cut yellow squash
1/2 cup (1/8-inch) julienne-cut zucchini
1/2 cup (1/8-inch) julienne-cut red bell pepper
1/2 cup (1/8-inch) julienne-cut yellow bell pepper
1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
1/2 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1/4 cup grated radishes
1 minced seeded jalapeno pepper

DRESSING
3 Tablespoons freshly squeezed lime juice
1 Tablespoon fish sauce
1 Tablespoon water
1 1/2 teaspoons granulated white sugar
1/2 teaspoon chile- garlic paste

Directions:
1. To prepare the salad, combine the salad ingredients in a large bowl.
2. To prepare the dressing, combine dressing ingredients in a small bowl and whisk together until sugar dissolves.
3. Drizzle dressing over salad and toss well. Serve immediately.

Saturday:

Raw Kale Salad with Lemon, Pecorino, and Currants

Ingredients:
16 cups very thinly sliced kale (from about 1 pound, stems removed)
3 tbsp. fresh lemon juice (from 1 lemon)
¼ cup extra virgin olive oil
¼ cup dried currants
½ cup Pecorino-Romano cheese, finely shredded (about 2 oz.)
1 tsp. kosher salt
½ tsp. fresh-ground black pepper

Directions:
In a large serving bowl, combine all ingredients. Toss thoroughly to combine, and allow to rest 5-10 minutes. Toss thoroughly again before serving, adding more cheese, salt, or pepper, if desired.

Sunday:

Since we don’t have carrots to give out, you could just make it an all summer squash latke. Chef Josh Smouse of Honeywood (who is hosting the South Farm Dinner Series) says latkes are the best way to use up an overabundance of summer squash.

Carrot and Zucchini Latkes

CSA member, Carol, added that shredded beets are also an excellent addition!

Ingredients:
1 lb. carrots, peeled
1/2 lb.  zucchini
1 small onion
2   eggs, beaten
3 Tbsp. flour
1/2 tsp.  salt
1/4 tsp. ground black pepper
1/4 cup  oil
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 Tbsp.  chopped fresh chives

Directions:
Grate carrots, zucchini and onion using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour, salt and pepper; mix well.

Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining vegetable mixture.

Serve each latke topped with 1 tsp. sour cream. Sprinkle with chives.

Kraft Kitchens Tips

Substitute matzo meal for the flour.

Latkes can be made ahead of time. Refrigerate until ready to serve. To reheat, place in single layer in shallow pan. Bake in 350°F oven 10 min. or until heated through.

Recipe can be easily doubled for a larger crowd. Prepare as directed, doubling all ingredients. Makes about 4 doz. or 16 servings.

Monday:

Quick Broccoli Chicken Noodle Dinner

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 tbsp. vegetable oil
3/4 lbs. boneless skinless chicken breast, cut into 1-inch pieces
1/2 tsp. garlic powder
1 3/4 cup chicken broth
6 oz. wide egg noodles, uncooked
2 cups chopped broccoli
1 cup shredded cheddar cheese

Directions:
Heat oil in a large kettle. Sprinkle chicken with garlic powder; cook in oil until no longer pink, about 5 minutes, turning occasionally. Add broth; heat to boiling. Add uncooked noodles and broccoli, stirring to coat noodles with liquid. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until noodles are tender, stirring ever two minutes. Remove from heat; stir in cheese until melted.

Tuesday:

Spicy Unstuffed Cabbage

Ingredients:
1 lb. spicy bulk pork sausage
1 lb. lean ground beef
1 28 oz. can diced tomatoes
1 onion, chopped
1 6 oz. can tomato paste
2 tbsp. distilled white vinegar
2 tsp. chile powder
1/2 tsp. salt
1/4 tsp. red pepper flakes, or more to taste
10 cups shredded cabbage

Directions:
Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7-10 minutes. Drain and discard grease.

Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt and red pepper flakes into the sausage and mixture. Add cabbage and fold into the mixture. Reduce heat to medium-low and cook, stirring occasionally, until the cabbage is tender, 20-25 minutes.

Wednesday:

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

Advertisements

Preview Week #5

Our CSA Member and Friends Potluck is THIS FRIDAY, June 22nd, starting around 5pm until dark. Latecomers welcome! Please RSVP as we will provide some main dishes. Side dishes, desserts, etc, are welcome, but not required. The front gate at Man O War Blvd will be open and we will meet in our kitchen area across from the parking lot on your LEFT. Our you-pick field will be available during the potluck if you want to grab some goodies before you head home for the night. This is the last week for you-pick of the snap peas.

Here is the RSVP: https://goo.gl/forms/8F0xpNAktQYGePYp2

**Please respond by Thursday**

We are gearing up for week #5 of the CSA. Projected share items include:

+ Broccoli! Still more to come. The heat is stressing the plants, so they aren’t the prettiest.
+ Yellow squash and Zucchini squash. They are still going strong!
+ Basil
+ Banana and Shishito Peppers! First peppers of the season.
+ Kale – mixed varieties to choose from.

Around the corner is cucumbers, eggplant, cabbage, and even TOMATOES! Soon…!

CSA Newsletter Week 4, June 14th

Farm Notes

Despite the rain and muddy fields, we’ve still accomplished a lot this week. Carrots and berries have gotten weeded. The first round of leeks are in the ground and ginger has been planted in our solar tunnel. There is still a lot of work to do once fields dry out, but we always have something to do while we wait for conditions to become “just right.”

REMINDER!! Our Summer Solstice Potluck party is ONE week from Friday at the farm. On Friday, June 22nd from 5pm-dark, join us at the farm for a time of fun and fellowship with your fellow CSA members and the CSA staff. Chef Bob Perry will be providing the entrees for the potluck and the CSA will provide drinks, plates, cups and silverware. Side items and/or desserts are welcome, but if you are unable to bring something, no worries! We want this to be a no-pressure event.

Please RSVP by Thursday here: https://goo.gl/forms/8F0xpNAktQYGePYp2

If you didn’t get one last week, we have created a CSA Member Guide with helpful information such as Kristi’s contact information, important dates, You-Pick information and a condensed version of how to store your vegetables. Be sure to pick one up this week. One per household please!

The University of Kentucky Winery will be down on campus today from 4-6pm inside the E.S. Good Barn. They will have two wine varieties available for tasting and purchasing. The first variety is a sparkling Traminette (white) and the second is a sparkling Rose. Each wine will be discounted for CSA members and friends for today at $20 a bottle. (A 20% discount off of the $25 retail price.) If you have any questions, you can ask any staff member at pick-up today.

What’s In Your Share

For this week, you’ll receive:
+ Yellow Squash
+ Zucchini
+ Broccoli
+ Lovelock Lettuce OR Curly Kale
+ Chard
+ Green Onions
+ Beets
+ Kohlrabi

Jr Master Gardeners helping with our kohlrabi harvest today!

A post shared by UK CSA (@ukcsa) on

Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up at both the campus (from 4-6pm) and farm (from 3:30-6:30pm) locations. Items available will be on a first come, first served basis. For the campus location, we will be set up a little differently this year. The Farm Stand will be located all the way to the right of the pick-up line with it’s own tent and table. So please do not go through the regular pick-up line to buy a la carte.  At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash, check and *NEW* this year, credit cards.

Items Available for Purchase this Week:
+ Yellow Squash: $2 or 2 for $3
+ Zucchini: $2 or 2 for $3
+ Curly Kale: $3/bunch
+ Beets: $3/bunch
+ Chard: $3/bunch
+ Broccoli: $2
+ Snap Peas: $5/quart
+ Totebags: $10

You-Pick

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

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

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

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

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

Items available:
+ Okra
+ Flowers (be selective in your cuts as the plants are still small)
+ Herbs (be selective in your cuts as the plants are still small)
+ Hot Peppers (lots of green peppers…however not all varieties have changed color yet)
+ Any sunflowers that are blooming
+ *LAST WEEK* for snap peas. There are more available in the field, if you haven’t been out yet to pick them, please ask a staff member for directions.

Veggie Tips (or Facts)

+ Lettuce heads store best in a plastic bag in the crisper drawer of the fridge. You can expect them to last between one and two weeks.

+ Summer Squash can either be stored in a plastic bag in the crisper drawer or left on the kitchen counter in a cool place. Summer squash is best eaten fresh (within 4 days), although it could last up to 1-2 weeks. You can freeze summer squash by slicing or cubing and then blanching for 3 minutes. Cool immediately in cold water, put into freezer safe containers and freeze. Quality of frozen summer squash decreases (can become mushy), but is still great in stir fry or soups.

+ Broccoli stores best in a plastic bag in the crisper drawer of the fridge. It is best used within 3 to 5 days. Can’t get to the broccoli in time? You can freeze it! Cut broccoli into about 1-1 1/2 inch pieces. Blanch for 3 minutes. Cool immediately in cold water, drain and put into freezer safe containers and freeze. Another great veggie that can be added to a stir fry, soup, steamed as a side or added to any dish.

+ Kohlrabi is a cross between a cabbage and a turnip and it’s possibilities are endless! You can eat it raw with dip or hummus, sliced and added to stir fry, grated and made into a hashbrown, mashed like mashed potatoes…it is a very versatile vegetable. You can store kohlrabi in the crisper drawer of the fridge for up to 2 months!

+ Green onions store best in a plastic bag in the crisper drawer of the fridge. You can also store them, roots down, in a cup of water on a shelf in the fridge. Expect them to last between three and four weeks.

+ There are two varieties of beets in your bunches this week. Some bunches may just be cylindra beets. Some may be just chiogga. And some bunches may be a mix of the two. As with any root vegetables, beets store best without their greens attached. Store the roots in a plastic bag in the crisper drawer of the fridge for 7-10 days and up to 3-4 months. Beet greens are also edible. Treat them as you would any other green like kale, chard or collards, storing in a plastic bag of the crisper drawer of the fridge. The greens are best eaten within the week.

+ Chard is best stored in a plastic bag in the crisper drawer of the fridge for 5 days and possibly up to two weeks.

Recipes

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

Meal Plan Menu

Thursday: 

Make a salad with the lovelock lettuce. Shredded raw beets, kohlrabi, and chopped green onions would make a great addition. Leftover radishes or other veggies from last week? Chop those up and add to the salad as well!

Tiffany’s Dressing Recipe

50% olive oil (1/3 cup usually)
50% apple cider vinegar (1/3 cup usually)
~1-2 T soy sauce
~1-2 T tahini
Garlic (1-2 cloves?) and lemon juice (1 T?) to taste
—the official bottle calls for toasted sesame seeds, parsley, and chives which I usually don’t add…but would be excellent additions

Friday:

Zucchini Crust Pizza

From Moosewood Cookbook by Mollie Katzen

Ingredients:
Olive oil and flour for the pan
2 cups packed grated zucchini
2 eggs, beaten
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Optional: pinches of basil, marjoram, or other herbs
2 T olive oil

Topping suggestions:
Extra olive oil
Extra cheese
2-3 large garlic cloves, sliced
Sauteed mushrooms
Sliced olives

Directions:
Preheat oven to 400 degrees. Generously oil a 10 inch pie pan and coat lightly with flour. Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 T olive oil in a bowl and mix well. Spread into the prepared pan and bake for 35-40 minutes, or until golden brown. About halfway through the baking, brush with the remaining T of olive oil. Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won’t break later. Top with your favorite pizza items and bake at 400 degrees until heated through.

Saturday:

Paul’s Squash Casserole

Submitted by Paul Dengel, a former apprentice and farm staff member. He swears by it every time.

Ingredients:
4 lbs (approx. 6) of yellow squash
2 jumbo yellow onions
2 eggs
1/3 lb (1 stick + 2 T) of butter
salt and pepper
1 cup cracker crumbs
1 lbs of sharp cheddar cheese, grated

Ingredients:
Clean and thinly slice squash and onions. Put in large pot, cover with water and boil until done. Drain well and let cool. Add eggs, butter, salt, pepper, and cracker crumbs and mix well. Add 1/2 cheese mix. Pour into baking pans and top with remaining cheese. Bake at 350 until bubbly.

Sunday:

Roasted Beets and Sauteed Greens with Hazelnuts and Goat Cheese

Ingredients:
4-6 small beets, or 2-3 larger betters, tops on
1/4 cup chopped hazelnuts
2-3 large cloves garlic, minced
2 tablespoons Herb Butter or olive oil
1/2 cup water, stock or white wine, optional
3 tablespoons very cold goat cheese, broken into small pieces
Coarse salt and freshly ground pepper, to taste

Directions:
Preheat the oven to 350° F.

Remove the beet greens just above where they connect with the beet. Rinse the beets and greens thoroughly. Wrap each beet loosely in foil. Roast for about an hour, until beets are barely soft to touch. When cool enough, remove skin and slice into quarters or eights, depending on size (small bite-sized pieces).

Toast the hazelnuts in a medium sauté pan over medium-high flame, turning constantly, until brown, about 5 minutes. Set nuts aside.

In the same pan over medium flame, melt the butter and sauté the garlic until turning color, about 2-3 minutes. Add the beet greens, stems intact, and sauté until wilted, about 3-5 minutes. If pan gets too dry, add a splash of water, stock, or white wine.

Remove from flame and toss in roasted beet pieces, nuts, salt and pepper. Empty onto serving platter or individual plates and top with bits of cold goat cheese.

Monday:

Swiss Chard and Cheddar Quiche

Ingredients:
3 tablespoons olive oil
1 bunch Swiss chard, chopped
1 onion, chopped
3 large eggs
3/4 cup half-and-half
kosher salt and black pepper
2 ounces Cheddar, grated (1⁄2 cup)
1 prebaked 9-inch piecrust

Directions:
Heat oven to 350° F.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chard and onion and cook until tender, 3 to 4 minutes.
In a medium bowl, beat the eggs with the half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. Add the Cheddar and chard mixture and mix to combine. Pour into the prebaked 9-inch piecrust and bake until set, 40-45 minutes.

Tuesday:

Quick Broccoli Chicken Noodle Dinner

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 tbsp. vegetable oil
3/4 lbs. boneless skinless chicken breast, cut into 1-inch pieces
1/2 tsp. garlic powder
1 3/4 cup chicken broth
6 oz. wide egg noodles, uncooked
2 cups chopped broccoli
1 cup shredded cheddar cheese

Directions:
Heat oil in a large kettle. Sprinkle chicken with garlic powder; cook in oil until no longer pink, about 5 minutes, turning occasionally. Add broth; heat to boiling. Add uncooked noodles and broccoli, stirring to coat noodles with liquid. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until noodles are tender, stirring ever two minutes. Remove from heat; stir in cheese until melted.

Wednesday:

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

Announcing the South Farm Dinner Series

We are pleased to announce that the UK South Farm Organic Unit and the Viticulture and Enology group are partnering with neighboring executive chef of Honeywood, Josh Smouse, to bring about an exclusive dinner series.

The first dinner event will be on the farm Wednesday June 20th from 6-8pm. Limited tickets available for $30 each. These events are open to the public, so this is a great event to share with a friend. Future events will be held at both Honeywood restaurant and at the farm, so there will be a few more opportunities to partake of this unique experience. All events will feature UK CSA organic produce and UK South Farm wines.

Details and tickets can be purchased here.

Preview Week #4

Ahh… more rain! The rain never ends. But the veggies (and weeds…) love it.

This Thursday we anticipate having the following items:

+ Broccoli (for everyone!)
+ Yellow Squash
+ Zucchini
+ Chard
+ Green Onions
+ Lovelock head lettuce

Actual harvest list will be posted on Thursday. We also have more Napa Cabbage, Beets, Kale, Kohlrabi, and Basil coming… either this week or the next two. The Snap Peas are still available for harvesting this week in you-pick but they are not in the main field, so ask for directions to locate them. You Pick hours 7:30am-4pm weekdays, except on Thursday you pick runs from 7am-6:30pm.

We grow happy zucchinis!

A post shared by UK CSA (@ukcsa) on

CSA Newsletter Week 3, June 7th

Farm Notes

We’ve been enjoying some nice spring weather this week. With Fayette County out of school for the summer, hopefully you and your family have gotten to enjoy the nice weather too! Now that the rain has stopped for the moment, we have been doing damage control on the explosion of weeds and catching up with all of the field work. Winter squash, including pumpkins(!), watermelons, celery and second rounds of peppers and green onions are in the ground. Friday will be another big day of direct seeding, putting plastic on our haygrove and a TON of other activities. A farmer’s work is never over!

What’s In Your Share

For this week, you’ll receive:
+ Yellow Squash
+ Zucchini
+ Radishes
+ Spinach
+ Dill OR Cilantro
+ Broccoli OR Lettuce Mix
+ Kohlrabi OR Turnips

Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up at both the campus (from 4-6pm) and farm (from 3:30-6:30pm) locations. Items available will be on a first come, first served basis. For the campus location, we will be set up a little differently this year. The Farm Stand will be located all the way to the right of the pick-up line with it’s own tent and table. So please do not go through the regular pick-up line to buy a la carte.  At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash, check and *NEW* this year, credit cards.

Items Available for Purchase this Week:

+ Spinach: $4/ 0.5 lb. bag
+ Yellow Squash: $2 or 2 for $3
+ Zucchini: $2 or 2 for $3
+ Dill: $2/bunch
+ Cilantro: $2/bunch
+ Radishes: $3/bunch
+ *Last Week For* Tomato Transplants (cherry and some field): $3
+ *Last Week For* Pepper Transplants (mostly hot peppers): $3
+ *Last Week For* Herb Transplants (sage, parsley, thyme, basil, spearmint, garlic chives, chamomile, oregano): $3
+ *Last Week For* Limited amount of flower transplants (Dara, Marigold, Poppy, Ageratum, Scabiosa): $2
+ Totebags: $10

We’ve got some zinnias flowering in the you-pick field!

A post shared by UK CSA (@ukcsa) on

You-Pick

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

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

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

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

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

Items available:
+ Okra
+ Flowers (be selective in your cuts as the plants are still small)

Veggie Tips (or Facts)

+ Any leafy greens, including lettuce mix and spinach, store best in a plastic bag in the crisper drawer of the fridge. I recommend eating the lettuce mix sooner, rather than later. Although you could eat the spinach in a salad, I suggest sautéing instead, as the leaves are not as tender as a baby spinach. You can expect the spinach to store from about a week, up to 10 days.

+ Summer Squash can either be stored in a plastic bag in the crisper drawer or left on the kitchen counter in a cool place. Summer squash is best eaten fresh (within 4 days), although it could last up to 1-2 weeks. You can freeze summer squash by slicing or cubing and then blanching for 3 minutes. Cool immediately in cold water, put into freezer safe containers and freeze. Quality of frozen summer squash decreases (can become mushy), but is still great in stir fry or soups.

+ Radishes, as with all root crops, store best without their greens. Store them in the crisper drawer of the fridge in a plastic bag for up to 2 weeks. Don’t want to waste the greens? Eat them! Check out a recipe below about using the radish greens in a quiche!

+ Dill and cilantro can be stored in the refrigerator. Place stems in a cup of water to keep fresh. Both will last for about a week.

+ Broccoli stores best in a plastic bag in the crisper drawer of the fridge. It is best used within 3 to 5 days. Can’t get to the broccoli in time? You can freeze it! Cut broccoli into about 1-1 1/2 inch pieces. Blanch for 3 minutes. Cool immediately in cold water, drain and put into freezer safe containers and freeze. Another great veggie that can be added to a stir fry, soup, steamed as a side or added to any dish.

+ Kohlrabi is a cross between a cabbage and a turnip and it’s possibilities are endless! You can eat it raw with dip or hummus, sliced and added to stir fry, grated and made into a hashbrown, mashed like mashed potatoes…it is a very versatile vegetable. You can store kohlrabi in the crisper drawer of the fridge for up to 2 months!

And so it begins…. #summersquash2018

A post shared by UK CSA (@ukcsa) on

Recipes

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

Meal Plan Menu

Thursday: 

Lettuce mix salad with a honey poppy seed dressing.

Honey Poppy Seed Dressing

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1/3 cup vegetable oil
1/4 cup honey
2 tbsp. cider vinegar
2 tsp. poppy seeds
1/2 tsp. salt

Directions:
In a small bowl or jar with tight-fitting lid, combine all ingredients; shake well. Serve over a green salad or fresh fruit. Refrigerate. Makes about 2/3 cup.

Friday:

You can use both or either summer squash in the below recipe as a side to any entree.

Broiled Baby Zucchini (or Yellow Squash) with Parmesan

From Cooking in the Moment by Andrea Reusing

Ingredients:
1 pound (about 6) very small zucchini, roughly 1 inch in diameter
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 cup coarsely grated Parmesan cheese

Directions:
Preheat the oven to 475° F.  Wash and dry the zucchini, trimming the blossom and stem ends slightly if necessary.  Quarter each zucchini lengthwise; if they are less than 3/4 inch in diameter, cut them in half instead.  In a medium bowl, toss the zucchini with the oil and season with salt and pepper. Lay them out on a baking sheet, end to end, cut sides up, in a tight row.  Roast for about 8 minutes or until they are just starting to color but are still al dente, or half tender.  Remove from the oven.  Preheat the broiler for several minute until it is very hot.  Sprinkle the zucchini with the cheese and broil until the cheese is golden brown and the zucchini are tender, 3-4 minutes.

Serves 4 as a side dish.

Saturday:

Radish Leaves and Avocado Quiches

Ingredients:
15 (store-bought) mini quiche shells
1 + 1 tbsp. butter
1 shallot finely diced
1 big handful of radish leaves, rinsed, dried and chopped
1/2 tsp. mustard
flesh from an avocado, diced and mixed with a little bit of lemon juice
1 egg
1-2 tbsp. grated pecorino cheese
a dash of milk/cream
about 6 red radishes thinly sliced
pinch of salt
grated green peppercorns
dried juniper berries as garnish (optional!!)

Directions:
Preheat oven to 350F. Preheat a skillet and saute shallot and butter over very low heat for about a minute. Raise the heat, add radish leaves and salt for another 30 seconds. Discard any juice, set the leaves aside. Puree avocado and leaves and combine well with egg, cheese, mustard, milk/cream, salt and green peppers. Spoon the filling into shells, arrange radish slices on top and top with tiny butter cubes and a bit of salt on the radishes. Bake until slightly firm on top to the touch, about 20 minutes. Garnish with juniper berries and serve warm.

Sunday:

Broccoli Sausage Pasta

Ingredients:
1 lb turkey italian sausage
1 lb broccoli
1 box shaped pasta
1 onion
as much garlic as you can stand
Toasted Pine nuts
Parmesan Cheese
Chicken Stock
Red Pepper flakes

Directions:
Saute onion and garlic in pan until softened. Add sausage and saute until browned. At the same time, blanch the broccoli in boiling water and drain and cook pasta in boiling water until Al dente. Once Broccoli is done add it to the sausage mixture along with crushed red pepper flakes to taste. Add small amount of chicken or vegatable stock to moisten the “sauce”. Place a good amount of pasta on plate, add shaved parmesan, add “sauce”. Add more parmesan and toasted pine nuts.

Monday:

Breakfast for dinner with braised spinach with eggs and kohlrabi hashbrowns!

Braised Spinach with Eggs

Ingredients:
4 Tbsp butter
1 bunch spinach
4 eggs
Parmesan cheese, shaved

Directions:
Put 4 tablespoons butter in a large saucepan over medium heat. When it melts, add spinach, one handful at a time, stirring, and sauté until it wilts, about 5 minutes. Form 4 nests in the spinach and crack an egg in each. Cover and cook until egg whites are set, about 4 minutes. Garnish with shaved Parmesan.

+++

Kohlrabi Hash Browns

From “Farmer John’s Cookbook”
This makes a unique bed for serving just about any meat, or try it with eggs instead of traditional potato hash browns.

Ingredients:
4 medium kohlrabi bulbs, peeled
2 eggs, lightly beaten
1 small onion, chopped (about 1/3 cup)
2 Tbs dried bread crumbs
1 tsp salt
1/2 tsp ground ginger
1/3 tsp dried red pepper flakes
freshly ground black pepper
2 Tbs olive oil
2 Tbs butter
plain yogurt or sour cream

Directions:
1. Grate the kohlrabi and wrap it in a dish towel. Squeeze out excess moisture.
2. Combine eggs, onion, bread crumbs, salt, ginger, red pepper in a large mixing bowl. Add
black pepper to taste. Stir until well blended.
3. Heat the oil and butter in a large, heavy skillet.  Add the kohlrabi and press down firmly with a sturdy spatula. Do not stir. Let the kohlrabi cook until brown, 5-7 minutes. (If thekohlrabi is in a layer thicker than 1/4 inch, you may want to stir it up after the last 5-7 minute to let the inner part cook and brown.) Serve
with yogurt or sour cream.

Tuesday:

Grilled Salmon with Fresh Dill Sauce

Submitted by apprentice Cheryl Kastanowski

Ingredients:
Salmon fillets or steaks
Lemon pepper seasoning
1 c. mayonnaise
1/4 c. sour cream
2 tsp. Dijon mustard
1 tbsp. lemon juice
1/2 tsp. sugar
2 tsp. chopped fresh dill

Directions:
Season the salmon with a generous sprinkling of lemon pepper seasoning. Place on grill and cook until tender. I use the George Forman grill and it usually takes about 4 minutes. The amount of time can vary due to the thickness of the salmon.

Combine the remaining ingredients and whisk until blended. Serve with grilled salmon.

+++

Easy One Skillet Creamy Cilantro Lime Chicken

Ingredients:
4 medium boneless skinless chicken breasts
1 Tablespoon oil of choice
1/4 cup finely chopped onion
2 cloves garlic crushed or minced
1 cup chicken broth, water can also be used
Juice of 1 lime or 2 tablespoons
2 tablespoons cilantro chopped cilantro
1/2 teaspoon red pepper flakes
salt and pepper to taste
1/2 cup heavy cream or half and half or sour-cream or greek yogurt

Directions:
In a large heavy-duty skillet, heat the oil over medium-high heat. Season chicken generously with salt and pepper then add the chicken and cook for 7-8 minutes, turning once or until chicken is cooked through. Remove chicken from skillet and cover with foil on a separate plate, set aside.

Add onions to the same skillet (without washing it) and cook onion for 1 minute. Add garlic and cook for just 30 seconds. Add chicken broth, lime juice, cilantro, red peppers flaked, and salt and pepper to taste. Bring to a gentle boil for 8-10 minutes or until liquid is reduced by 1/4 cup.

Whisk in cream during the last minute. Turn off heat and return chicken to the sauce. Garnish with more cilantro. Serve with aside of steamed veggies or rice. Enjoy!

Wednesday:

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

Preview Week #3

We’re hoping for drier ground this week to do much needed field work. We still have an abundant share coming your way including our first round of Summer Squash and Zucchini!

This week’s anticipated items will include:

+ Yellow Squash and Zucchini
+ Radishes
+ Lettuce Mix/Spinach
+ Broccoli
+ Chard
+ Dill or Cilantro

The final share list will be posted Thursday!