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.
What’s In Your Share
For this week, you’ll receive:
+ Yellow Squash
+ Napa Cabbage
+ Banana Pepper
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
+ 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.
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.
+ 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
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.
For your convenience this week’s recipes in a printable format.
Meal Plan Menu
Fresh Basil Pesto
From Simply Recipes
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
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.
Potluck Party!! Here are a couple recipe ideas, in case you wanted to bring a side.
Raw Broccoli Salad
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)
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.
4 lbs (approx. 6) of yellow squash
2 jumbo yellow onions
1/3 lb (1 stick + 2 T) of butter
salt and pepper
1 cup cracker crumbs
1 lbs of sharp cheddar cheese, grated
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.
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
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
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.
Raw Kale Salad with Lemon, Pecorino, and Currants
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
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.
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!
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
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.
Quick Broccoli Chicken Noodle Dinner
From The Practical Produce Cookbook by Ray and Elsie Hoover
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
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.
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
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.
Leftovers day! Clean out that fridge for new vegetables coming Thursday.