Welcome to Week 18 of the UK CSA Season!
We have less than 25 spots left for our smaller, 8-week Fall CSA program. We also still have both winter storage and fall greens bulk boxes of veggies for Thanksgiving available for pre-order.
Sign up for the Fall CSA and reserve Thanksgiving boxes here: https://www3.ca.uky.edu/worldpay/form/csa-fall/
Today, we are featuring a note from one of our student apprentices. During the fall, we will feature a submission from each of the students working at the CSA with us as part of their undergraduate degree. Read on, below.
Note from an Apprentice
by Liza Reid
Hello everyone, my name is Liza Reid and I’m a senior majoring in Agricultural Economics with a minor in Sustainable Agriculture. I grew up in suburban Ohio, riding horses, training, and traveling with my mom. I spent a lot of time in Lexington’s horse industry before moving here for school which is when I fell in love with the beautiful horse farms and eclectic culture that promotes land stewardship and connection.
What drew me to sustainable agriculture was my experience serving in Haiti where I got to help teach a local community farming practices while learning about their food systems and culture. I realized how important the future of modern agriculture will be to countries like Haiti who don’t have the resources to farm efficiently. Since then, I’ve been focusing on the potential of indoor agriculture to transform communities and the future of food production. I hope to one day be part of the global food movement away from our current monocultural, highly industrial agriculture that has disconnected so many of us from our food and environment.
I am very fortunate to be studying agriculture at a school that is actively involved in local farms and businesses. I have learned more about agriculture from the Sustainable Agriculture Apprenticeship program in this past month than I could have imagined. From harvesting hundreds of beautiful peppers to transplanting lettuce on the back of a tractor, all while being part of a real working organic farm, I am so grateful for this truly unique and educational experience.
What’s In Your Share
- Bok Choy
- Honeynut Squash
- Lettuce Mix
- Bell Peppers
- Kennebec Potatoes
- Hakurei Turnips with greens
- Beets, $3/lb
- Bok Choy, $3/head
- Broccoli, $3/head or $4 for petite heads bundled
- Garlic, $2/head
- Lettuce mix, $4/half lb
- Red/Orange/Yellow Bell Peppers, $1.50 each
- Green Bell Peppers, $1 each
- Honeynut Squash, 2 for $3
- Kennebec Potatoes, $1.50/lb
- Tomatoes, $3/lb
- Hakurei Turnips with greens, $3/bunch
The you-pick fields are open and we would kindly like to remind all members of the procedures as follows. Hours of you-pick are the same as farm hours: Monday-Friday from 7:30am to 4pm, with extended hours until 6:30pm on Thursday. Be advised you will need to always enter the farm from Man O War Blvd. If the gate is closed during the day, just get very close to trigger the sensor and it will open for you. Please still park in the lot on the left and walk to the you-pick areas if accessibility is not an issue for you.
We ask that you bring your own containers and tools for harvest and that you only take what you are going to use. We thank you in advance for your cooperation. First time You-Pickers can talk to a staff member either from the pack shed or fields to receive a You-Pick orientation. We will post new weekly information as more crops become available.
If you find any weeds in the you-pick field, please take a moment to pull or clip a few. We appreciate any weeding help from our CSA community!
Items available for you-pick:
- Green Beans
- Hot peppers
- Cherry Tomatoes
- Herbs. Both annual and perennial herbs in the 2 picking areas are available. Harvest stems or cut plants back by one half. Do not cut whole plants at base. We want to ensure the plants will regrow. Herbs are labeled with signs in the main field and selection includes purple basil, thai basil, marjoram, oregano, thyme, rosemary, parsley, chives, stevia, sage, and more.
- Flowers. Harvest individual stems only, not whole plants. A recommended harvest amount (max) per week is 1 mason jar of flowers.
- Kale & Collards
- Fall raspberries are back in fruit!
- Potatoes need to be washed thoroughly before use. Both potatoes, garlic, and winter squash can be stored out of direct sunlight in the pantry. Cooler temperatures are best.
- Tomatoes are best stored at room temperature, with the stem side facing down. Check daily for any splits.
- Honeynut squashes have a flavor similar to butternut, but their small size packs in the sweetness. They are the sweetest of the winter squashes we grow.
- When cooking bok choy, if leaves are removed from the midribs, the midribs can be cooked longer before adding the leaves back in to saute.
- The turnips are “salad” turnips, and are quite sweet and tasty when eaten raw. Try them sliced thinly on top of salad. The greens are also edible! Use with bok choy for a stir fry.
Sauteed Bok Choy & Broccoli (Recipe Inspired by https://www.marthastewart.com/316655/sauteed-bok-choy-and-broccoli)
- 1 pound bok choy
- 1 pound broccoli
- 2 tbsp. canola oil
- 1 clove garlic, chopped
- 2 tbsp. grated ginger
- 1-2 tbsp. soy sauce
- Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves. Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
- In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
- Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes. Press ginger in a sieve over skillet to release juices. Stir in soy sauce.
Stuffed Honeynut Squash (Recipe Inspired by https://www.nutmegnanny.com/stuffed-honeynut-squash/)
- 4 honeynut squash, cut in half lengthwise and seeds scooped out
- 2 tablespoons olive oil
- Salt & pepper to taste
- 1 pound spicy Italian sausage
- 1 small yellow onion, diced
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 6 ounces pound baby spinach, chopped
- 1/4 cup plus 2 tablespoons Parmesan cheese, divided
- Preheat oven to 400 degrees F. Lay the honeynut squash halves onto 1 large or 2 smaller sized baking sheets. This will depend on what size sheet pans you have in your house.
- Rub the inside flesh of the squash with olive oil and sprinkle them with the desired amount of kosher salt and black pepper. Flip the squash over so the cut side is down. Roast for 20-25 minutes or until the squash flesh is soft.
- While the squash is cooking add a 12-inch skillet over medium-high heat and add the Italian sausage.Break up the sausage with a spatula so it can evenly brown and no large chunks remain.
- When half of the sausage is browned add in the diced onions and mushrooms.Continue cooking until the sausage is fully cooked and the onion and mushrooms are soft. Remove from heat and set aside.
- When the squash is fully cooked let it cool slightly so you can safely handle it.
- Scoop out the flesh of the squash in a large bowl but leave a small amount of the flesh around the skin of the squash so it can hold its shape.
- Put the squash back onto the baking sheet and place them into the oven to cook the shell a little longer while you prepare the filling, about 5 minutes.
- Stir the scooped out squash so it’s smooth. Add in the cooked sausage mixture, the chopped baby spinach, and 1/4 cup of the Parmesan cheese.
- Take the squash out of the oven and fill each squash half with the filling. Smooth the top.
- Sprinkle 1/2 tablespoon of the remaining Parmesan cheese on the top of the stuffed squash halves, place in the oven, and bake for another 10 minutes to heat up the filling and brown the top.
Squash Buns (Family Recipe Submitted by Staff Member Bethany Snyder)
In a large bowl:
- 3 t dry yeast
- 1/2 cup warm water
Let mixture sit for 10 minutes.
In a blender:
- 1 cup cooked squash
- 1/2 cup sugar
- 1 t salt
- 1 cup warm milk
- 1/2 cup melted butter
- 2 eggs
- Blend ingredients in blender and add to yeast mixture. Add 6 cups of flour. Knead and let rise.
- Form balls and place in greased baking dish and let rise.
- Bake at 375 for 25 minutes.
Potato Soup (Recipe Inspired by https://www.cookingclassy.com/creamy-potato-soup/)
- 6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/4 cups peeled and diced carrots (3 medium)
- 1 cup diced celery (2 stalks)
- 2 (14.5 oz each) cans low-sodium chicken broth
- Salt and freshly ground black pepper
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 cup sour cream*
- Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
- Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
- Once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft when pierced with a fork.
- Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
- Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
- Add sour cream and mix well.
- Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.