Thanksgiving Box Pick-Up, November 21st

Farm Notes

Happy Thanksgiving!

We have been busy bees getting Thanksgiving boxes prepared for you today. There is no need for you to bring a bag or box to take your items home as each box is in an actual box. You’d only need an extra bag if you wish to purchase any extras from our Farm Stand. Be sure to check below in the Veggie Tips section for information on how to store your Winter Storage and Fall Greens boxes.

We will also have bulk sweet potatoes available for sale: 40 lbs for $40.

We’ll have bulk sweet potato boxes (40 pounds) for sale TUESDAY at Thanksgiving box pick up.

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Looking for a gift idea for this holiday season? The Organic Farming Unit is now offering gift certificates that can be used for any UK CSA program: the Farm Stand and/or the 2018 CSA share. Gift certificates can be purchased in person today at the Thanksgiving Box delivery on campus from 4-6pm, direct from the farm, or by email. Email ordered  gift certificates can be delivered via campus mail or by post for $1.50 S&H fee.

Share the gift of fresh, local and delicious food with friends, family and coworkers!

If you have any questions, you can talk to us at distribution or send us an email, uk.csa@uky.edu.

What’s in Your Share

In the Winter Storage Box you’ll receive:
+ White and (mostly) Purple Potatoes
+ Pumpkin
+ Butternut Squash
+ Acorn Squash
+ Sweet Dumpling Squash (Delicata and Jester)
+ Sweet Potatoes
+ Carrots
+ Beets
+ Baby Ginger
+ Brussels Sprouts
+ Garlic
+ Mixed Herbs (Rosemary, Thyme and Sage)

In the Fall Greens Box you’ll receive:
+ Romaine Lettuce Heads
+ Spinach
+ Kale
+ Brussels Sprouts
+ Romanesco Cauliflower
+ Celery
+ Baby Ginger
+ Turmeric
+ Garlic
+ Assorted Winter Squash
+ Mixed Herbs (Sage and one of Mint, Chives or Oregano)

Farm Stand

The CSA Farm Stand will be set up at the campus location only from 4-6pm. This is a first-come, first-serve basis. We accept cash or check only please.

Items Available for Purchase this Week:
+ Romaine Lettuce Heads: $3
+ Spinach: $8/1 lb. bag
+ Kale: $3
+ Romanesco Cauliflower: $3
+ Celery: $3
+ Baby Ginger: $5/carton
+ Turmeric: $3/carton
+ Garlic: $1.50/bulb
+ Mixed Herbs: $2/bunch
+ Cabbage: $3
+ Broccoli: $2
+ Brussels Sprouts: $3.50/stalk
+ Carrots: $2/lb.
+ Beets: $3/lb.
+ Sweet Potatoes: $2.50/lb.
+ Microgreens: $2/1 oz. bag
+ Peashoots: $2/1 oz. bag

Vegetable Tips

+ Winter Squash can be either stored in a cool, dry place or in the refrigerator. It will last for several weeks. If you don’t use it up in a thanksgiving dish, you can always bake it in the oven and freeze for a later use. Check out our Preservation Tab for more information on baking and freezing winter squash.

+ Root crops such as beets and carrots can be stored in a plastic bag in the refrigerator in the crisper drawer. These veggies will last several weeks.

+ The potatoes can also be stored in the refrigerator until used completely. Otherwise, they can generally be stored in a cool, dark, dry place.

+ To make it easier to store, the brussels sprouts can be popped off the stalk in placed in plastic bags and stored in the crisper drawer of the refrigerator.

+ Sweet potatoes can be stored in the paper bags in a cool, dry, dark place such as a pantry.

+ The greens like the Romaine Lettuce and the Kale can be stored in a plastic bag or just in the crisper drawer of the refrigerator.

+ Romanesco cauliflower can also be stored in the crisper drawer of the refrigerator.

+ Due to the high winds last Saturday, the row cover on the celery blew off. Normally, the celery can be stored for several weeks in the refrigerator. You will want to use this celery sooner rather than later.

+ The spinach will keep just fine in the plastic bag in the refrigerator. Although it has already been washed once, it may need another rinse in case there is any mud still on the leaves.

+ Both the ginger and turmeric will store for a few weeks in the refrigerator. You may freeze whole and just grate off whatever you need to make it last longer.

+ The herbs can be placed in a cup of water in the refrigerator to maximize their storage life.

Beautiful looking romanesco coming in the Fall Greens Thanksgiving boxes today!

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Recipes

This year most of the potatoes you are receiving in the Winter Storage Box are purple. Purple potatoes can be used in a variety of ways. You can still mash them, or they can be roasted or sliced thinly and fried. Just because they are purple, doesn’t mean you can’t enjoy them in any of your favorite potato recipes.

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Roasted Vegan Thanksgiving Vegetable Bowl

Ingredients:
Sweet Roasted Squash and Carrots:
1 large carrot, peel, quarter and cut into 2″ long pieces
½ medium acorn squash, sliced
1 tbsp olive oil
1 tbsp brown sugar (plus a little extra)
pinch of salt
black pepper, to taste
Roasted Garlic Broccoli:
1 1/2-2 cup broccoli florets (cut large) (or romanesco cauliflower instead)
2 cloves garlic, minced
½ tbsp olive oil
pinch salt
black pepper, to taste
Roasted Brussels Sprouts:
1½ cups Brussels sprouts, trimmed and halved
½ tbsp olive oil
1 tsp brown sugar
pinch salt
black pepper, to taste
Mashed Creamer Potatoes:
1.5 lb bag of The Little Potato Company’s Baby Boomer potatoes (or whatever potatoes you have on hand)
1 cup vegetable broth
1 tbsp vegan butter
¼ tsp salt
pinch each of dried thyme and oregano
Easy Vegan Gravy:
1 tbsp vegan butter (or olive oil)
2 tbsp flour
¼ tsp each of onion powder, thyme, and oregano
1 cup vegetable broth
Other:
1 can cranberry sauce
¼ cup chopped pecans
Directions:

Roasted Veggies:
Preheat oven to 425F. Prepare a nice BIG baking sheet lined with parchment paper. In a medium sized bowl, mix carrots and acorn squash with olive oil, brown sugar, salt and pepper. Spread both the carrots and the squash out on your baking sheet. Next, mix halved Brussels sprouts (same bowl!) with brown sugar, olive oil, salt and pepper, then spread them out on the same baking sheet. Finally, mix the broccoli with olive oil, garlic, salt, and pepper, making sure to really massage the garlic into the heads of the broccoli. Spread the broccoli on the baking sheet and pop everything in the oven. Bake for 20-25 minutes. About halfway through the cooking time, flip and stir everything on the baking sheet and sprinkle everything with ¼ cup of chopped pecans, and top the squash with and extra sprinkle of brown sugar.

Mashed Creamer Potatoes:
While everything is baking you can boil your potatoes on one element and make the gravy on another. Boil the potatoes for 15 minutes (until fork tender) before mashing them with vegetable broth, vegan butter (like Earth Balance or another vegan margarine), salt, dried thyme and oregano.

Easy Vegan Gravy:
In a small saucepan heat vegan butter over medium heat. Once hot, whisk in the flour, salt, thyme, and oregano, and mix well. Cook for 1 minute before slowly whisking in the veggie broth (you may find you need a little more or less depending on your preferred consistency.) Simmer for 3-5 minutes until thick, adjusting the consistency with extra vegetable broth as needed.
Notes:
Serve with cranberry sauce. Top mashed potatoes and/or roasted veggies with gravy

+++

Winter Squash can be used in a variety of ways. Try stuffing it with different ingredients such as sausage and apples or you can cut it into chunks and roast it with other veggies in the oven. You can slice the delicata, jester and acorn squash into rings and roast in the oven to make a delicious appetizer for your Thanksgiving meal. In addition to using the squash in your actual meal, you can also use it in different baked goods like pumpkin pie, cookies and muffins.

Roasted Acorn Squash with Orange-Cranberry Glaze

From Mollie Katzen’s The Vegetable Dishes I Can’t Live Without

Ingredients:
2 acorn squash, seeded and cut into quarters
Salt and freshly ground black pepper to taste
1 1/2 tsp cornstarch
1/2 cup freshly squeezed orange juice (strained)
1 tsp finely minced orange zest
1 tsp cider vinegar
1 1/2 tsp light-colored honey
1 1/2 tsp dried cranberries

Directions:
1. Preheat oven to 425°.  Line a baking tray with foil and brush with olive oil.  Brush cut surfaces with oil as well, and sprinkle lightly with salt and pepper.  Arrange the squash, one cut-side down, on the tray and roast for 15 minutes.  Turn the squash so the other cut side is now facedown and roast for about 15 minutes longer or until fork-tender.  Remove tray from oven and set aside.
2.  In a small saucepan, combine the cornstarch with 2 Tbs of the orange juice and whisk until smooth.  Add the remaining orange juice, along with the zest, vinegar and honey; whisk to combine.  Place over medium heat and cook, whisking, for about 5 minutes, or until thick and shiny.  (The mixture will turn from milky orange to a translucent glaze.)  Remove from the heat and stir in the cranberries.  Season to taste with salt and pepper, if desired.
3.  To serve, arrange the squash wedges on a platter and drizzle with the glaze, about 2 Tbs per piece.

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Pumpkin (or any Winter Squash) Walnut Cookies
Recipe from The Practical Produce Cookbook  by Ray and Elsie Hoover

Ingredients:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg or ginger
1/2 cup soft butter
1 1/2 cup brown sugar
2 eggs
1 cup mashed pumpkin (or any winter squash)
1 tsp. vanilla
1 1/2 cup chopped walnuts

Directions:
Combine dry ingredients and set aside. Cream butter and sugar until fluffy. Beat in eggs. Stir in pumpkin and vanilla. Add flour mixture; mix well. Stir in walnuts. Drop by rounded teaspoons 1 inch apart on greased cookie sheets. Bake at 375F for 12-14 minutes.

Variation:
Add 1 cup chocolate chips instead of walnuts or delete both and frost with a pumpkin frosting.

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Fresh Ginger Cranberry Relish

Ingredients:
1 large navel orange
1 medium lemon
2 packages (12 oz. each) fresh or frozen cranberries, thawed
1 cup sugar
1/3 to 1/2 cup coarsely chopped ginger root

Directions:
Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.

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Turmeric can be added to many dishes to add a peppery flavor and bright color. Try it steeped in teas, added to smoothies, grated and added to dishes like stir fries, marinades, soups, stews or sauces. You can even make cock tails out of it. Let us know how you enjoyed your turmeric this Thanksgiving and share a photo of your dish with us @ukcsa on Instagram!

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Fall CSA Week #4, November 16th

Farm Notes

This is the last day of the 4 week Fall CSA. We hope you’ve enjoyed the mini-extension and appreciate all of your support. Next week, we will have one more Farm Stand at the pick-up on Tuesday for the Thanksgiving Boxes. After that, Farm Stand will probably operate every other week depending on what crops we have available. We will continue to communicate with you via the blog and email to let you know when Farm Stand is happening. Friday is the last day for Thanksgiving Box pre-orders. Each box is $30 and you can order one here.

Looking for a gift idea for this holiday season? The Organic Farming Unit is now offering gift certificates that can be used for any UK CSA program: the Farm Stand and/or the 2018 CSA share. Gift certificates can be purchased in person at our distribution site each Thursday from 4-6pm, at the Thanksgiving Box delivery on Tuesday November 21st from 4-6pm, direct from the farm, or by email. Email ordered  gift certificates can be delivered via campus mail or by post for $1.50 S&H fee.

Share the gift of fresh, local and delicious food with friends, family and coworkers!

If you have any questions, you can talk to us at distribution or send us an email, uk.csa@uky.edu.

What’s in Your Share

For this week you’ll receive:
+ Purple Potatoes
+ Butternut Squash
+ Turmeric
+ Chard or Collards

Barrel washer put to use for our (muddy) gold beets.

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Farm Stand

The CSA Farm Stand will be set up at the campus location only from 4-6pm. This is a first-come, first-serve basis. We accept cash or check only please.

Items Available for Purchase this Week:
+ Purple Potatoes: $4/bag
+ Butternut Squash: $2 each
+ Delicata Squash: $2 or 2 for $3
+ Jester Squash: $2 or 2 for $3
+ Turmeric: $3/carton
+ Chard: $3/bunch
+ Collards: $3/bunch
+ Ginger: $5/carton
+ Garlic: $1.50/bulb
+ Kohlrabi: $1 each
+ Lettuce Heads: $3 each
+ Radishes: $4/carton

The microgreens are growing! Maybe they will be ready for next week?

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Recipes

Check out these 10 ideas on how to use fresh turmeric root!

Fresh turmeric should be stored wrapped in a paper towel and placed in a plastic bag in the refrigerator. It should last for a few weeks. If you see any mold growing on it after being in the fridge for a while, you can just cut that part off and continue to store it.

Turmeric Root Curry with Green Peas

Ingredients:
6 2-inch pieces turmeric root, peeled and grated coarsely (turmeric stains the skin temporarily, so use gloves while prepping if you want to avoid yellow hands and fingernails for a day or two)
1 tbsp coconut oil
1 cup frozen green peas
1 tsp grated ginger
1 small moderately hot green chili pepper, optional
1 tsp fennel seed powder
1 tsp coriander powder
1 tsp garam masala
2 tbsp finely chopped coriander leaves
1 cup large tomato, pureed (or use 1/2 canned tomato puree)
10 oz canned coconut milk
Salt to taste

Directions:
Heat the oil in a saucepan or a dutch oven. Add the turmeric root and saute, over medium-low heat, for 10 minutes or until the turmeric starts to slightly brown. Add the grated ginger, chili pepper if using and coriander leaves and saute another minute. Add the green peas and saute for a couple of minutes. Add the powdered spices, including the fennel seed powder, the coriander powder, and the garam masala. Add the tomatoes and stir well to mix. Let the mixture cook about two to three minutes or until it boils. Add the coconut milk and bring to a boil. Add 1/2 to 1 cup water, according to how thick or thin you want your curry to be. I add less because I like the curry thick. Bring the curry to a boil, then cover with a tight lid and cook the curry for 15 minutes over medium-low heat. Turn the heat off and let it stand for a few minutes before serving. Garnish with fresh coriander leaves before serving.

+++

No specific recipe here, but purple potatoes can be cooked in a variety of ways. They are tasty mashed, roasted, fried or sliced thin and fried like a chip. Don’t let the color throw you off!

Gearing Up for the Holidays

This is the last week of our 4 week fall CSA and we’ll be featuring turmeric in the shares for the first time. We will also have turmeric for sale at our Farm Stand. Other items coming to shares include purple potatoes, butternut squash, and bunched greens. Thanks for your support of our fall CSA!

Last Call for Thanksgiving Box Pre-Orders!

As we are ONE WEEK from our Thanksgiving Box delivery this is the last call for pre-orders. We will have a few extra boxes on hand for sale at pick up, but the pre-orders is the only way to guarantee your box! Each box is $30, but the value is around $50 so this is an amazing deal!

Deadline to pre-order is FRIDAY NOVEMBER 17th. Sign up here: https://csa.farmigo.com/join/ukcsa/2017Fall

Winter Storage boxes will feature white and purple potatoes, 4-5 different types of winter squash (mix of pumpkin, butternut, acorn, sweet dumpling, and delicata), sweet potatoes, carrots, beets, herbs, baby ginger, brussels sprouts, and garlic.

Fall Greens boxes will feature romaine lettuce heads, spinach, kale, brussels sprouts, romanesco cauliflower, celery, baby ginger, turmeric, garlic, herbs, and winter squash.

A few items we may not be able to include in boxes because quantities are limited — cabbage and broccoli, to name a few. If any of these crops are ready, we will have these “extras” for sale at the Farm Stand.

Pick up is TUESDAY November 21st from 4-6pm on campus by the E.S. Good Barn. We also offer on-farm pick up Tuesday before noon, if you request it. Email us at: uk.csa@uky.edu

Give the Gift of Good Food!

We are also excited to announce that the Organic Farming Unit will now be selling Gift Certificates. Gift Certificates can be applied towards any purchase from the UK CSA program: 2018 CSA share, Farm Stand weekly purchases, or Thanksgiving Boxes.

Gift Certificates can be purchased in person at our distribution site each Thursday from 4-6pm, at the Thanksgiving Box delivery on Tuesday November 21st from 4-6pm, direct from the farm, or by email. Email ordered  gift certificates can be delivered via campus mail or by post for $1.50 S&H fee.

Great stocking stuffer for friends, gift for current students to have wonderful food all summer or winter long, or workplace gift exchanges!

Fall CSA Week #3, November 9th

Farm Notes

Just one week left of the Fall CSA and 2 weeks until Thanksgiving! We are still taking Thanksgiving Box orders, so if you would like a Greens or Storage Box (or both!), there is still time to place an order. Each box is $30 and you can order one here. If you haven’t seen the video of Kristi telling us what she’s thankful for…check it out! We are hoping for brussels sprouts to be included in the Thanksgiving boxes.

If you have any questions, you can talk to us at distribution or send us an email, uk.csa@uky.edu.

What’s in Your Share

For this week you’ll receive:
+ Sweet Potatoes
+ Braising Mix
+ Ginger (if not used within a week or 2, you may freeze it to store for up to 4 months)
+ Romanesco Cauliflower

Harvesting some yummy tatsoi and other braising greens.

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Farm Stand

The CSA Farm Stand will be set up at the campus location only from 4-6pm. This is a first-come, first-serve basis. We accept cash or check only please.

Items Available for Purchase this Week:
+ Sweet Potatoes – $10/4 lb. bag
+ Braising Mix – $4/0.75 lb. bag
+ Ginger – $5/carton
+ Romanesco Cauliflower – $3
+ Red Butterhead Lettuce – $3
+ Red Leaf Lettuce – $3
+ Kohlrabi – $1
+ Fennel – $1
+ Garlic – $1.50
+ Onions – $1
+ Spaghetti Squash – $2 or 2 for $3
+ Broccoli – $2
+ Lettuce Mix – $4/0.5 lb. bag
+ Caraflex Cabbage – $3

Unearthing ginger for our Fall CSA members! More to come at Thanksgiving…!

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Recipes

Pair this recipe with sauteed braising greens.

Chicken with Ginger Pesto

See Notes below recipe!

Ingredients:
2 lbs. boneless, skinless chicken breasts, halved
1/2 cup dry white wine
1/4 cup vegetable oil
2 tbsp. grated fresh ginger root
2 cloves garlic, minced
1 tbsp. salt
1 tsp. white sugar
1 bunch green onions, cut into 1/4 inch pieces

Directions:
Pour the white wine into a saucepan of lightly salted water and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat and simmer the chicken until cooked through and white, about 8-10 minutes. Remove from the heat and let the chicken cool in the broth. Remove from the broth and set chicken aside.

Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt and sugar. Reduce heat to low and cook, stirring occasionally, until the garlic is browned and soft and the oil is flavored, about 20 minutes. Stir in the green onions and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.

Slice the poached chicken breasts on the bias into slices about 1 inch wide and arrange on a plate. Spoon the green onion mixture over the chicken breasts and serve.

Notes: According to reviews of this recipe, you may want to reduce the amount of salt as 1 tbsp. seems to be way too much. Some reviewers suggested adding more green onion to the sauce. Also, other reviewers suggested doubling the sauce recipe so there is more to go on the chicken. If you try this recipe, let us know how it turned out and if you did anything differently!

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African Sweet Potato Stew
From Recipes from the Root Cellar by Andrea Chesman

Ingredients:
2 Tbsp extra virgin olive oil
1 onion, diced
4 garlic cloves, minced
1 1-inch piece of ginger, peeled and minced
1 tsp cumin seeds
1/2 tsp crushed red pepper flakes
3 cups water
2 large sweet potatoes, peeled and diced
4-6 cups chopped greens (peel and discard any tough stems)
1 1/2 cups cooked chickpeas
1 1/2 cups diced tomatoes with juice
1 cup roasted peanuts
3 Tbsp natural unsweetened peanut butter
Salt and Pepper
Hot cooked rice, for serving
Hot sauce, for serving.

Directions:
Heat the oil in a large saucepan over medium high heat. Add the onion, garlic, ginger, cumin and red pepper flakes and saute until the onion is softened, about 3 minutes. Add the water, sweet potatoes, greens, chickpeas, tomatoes and peanuts. Bring to a boil, then reduce heat and simmer, covered, until the sweet potatoes are tender, 15-20 minutes. Stir in the peanut butter. Season with salt and pepper and serve over rice.

Fall CSA Week #2, November 2nd

Farm Notes

The end of last week and beginning of this week started off cold and rainy, but as this week has progressed, it has been warming up. Now that the main season is over, we have transitioned into winter work such as field clean up, organization of supplies and tools and the beginnings of the computer/office work. A farmer’s job is never over!

If you haven’t ordered a Thanksgiving Greens or Storage Box, there’s still time! We are still taking orders, so make sure you get yours in so you can share the wonderful bounty with your family! Boxes are $30 each and you can order one here! If you have any questions, you can talk to us at distribution or send us an email, uk.csa@uky.edu.

Things accomplished on a cold, rainy day: irrigation organization!

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What’s in Your Share

For this week you’ll receive:
+ Acorn Squash
+ Lettuce Mix
+ Kale
+ Carrots
+ Herb bunch: Dill or Cilantro (this should be washed if needed, right before you use it)

Flowering broccoli head bouquets anyone?

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Farm Stand

The CSA Farm Stand will be set up at the campus location only from 4-6pm. This is a first-come, first-serve basis. We accept cash or check only please.

Items Available for Purchase this Week:
+ Acorn Squash
+ Lettuce Mix
+ Kale
+ Carrots
+ Dill
+ Cilantro
+ Watermelon Radishes
+ Romanesco Cauliflower
+ Broccoli
+ Cabbage
+ Onions
+ Garlic
+ Potatoes

Taking out the tomato field a few weeks ago.

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Recipes

Dill Yeast Bread

From Simply in Season

Ingredients:
1 Tbs dry active yeast
1/4 cup warm water
1 cup cottage cheese
2-4 Tbs fresh dill (chopped)
2 Tbs sugar
1 Tbs butter (melted) or oil
1 Tbs onion (minced)
2 tsp salt
1/4 tsp baking soda
1 egg
1 cup whole wheat bread flour
1/2 cup cornmeal
1-1 1/2 cups bread flour

Directions:
Stir active yeast and warm water together to dissolve yeast. Set aside.
In a small microwaveable bowl, heat cottage cheese until warm (not hot); place in large mixing bowl.
Add dill, sugar, butter (or oil), onion, salt, baking soda, and egg to the cottage cheese and mix together. Stir in yeast mixture.
Add flours and cornmeal to other ingredients, using enough white flour to handle easily.  Knead 8-10 minutes until smooth and elastic.  Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk.  Punch down and place into a well-greased 9 x 5-inch loaf pan.  Cover and let rise again until doubled, about 45 minutes.  Bake in preheated oven at 350 for 30-35 minutes.  Remove from pan and brush with milk for a soft crust.

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Sausage Stuffed Acorn Squash which can also be combined with the Apple Stuffed Acorn Squash Recipe

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 acorn squash
1 lb. bulk sausage
1 cup finely chopped onion
1 cup finely chopped celery
3/4 cup stale bread crumbs
1 cup grated cheese

Directions:
Cut squash in half lengthwise and remove seeds. Place squash cut side down in a baking pan. Add 1/4 to 1/2-inch water and bake at 375º for 35 minutes. Meanwhile brown sausage and remove from pan. Drain off all but 2 tbsp. drippings. Saute onion and celery in the drippings about 5 minutes. Remove from heat. Stir in bread cubes. Quickly stir in sausage and cheese. Put into lightly salted squash cavities and bake at 350º for 20-30 minutes.

Fall CSA Week #1, October 26th

Farm Notes

Welcome to our shorter Fall CSA! We hope that you enjoy the additional veggies for a few more weeks. Our Farm Stand will continue to operate at the Campus location for at least 4 more weeks, including the Tuesday before Thanksgiving. Speaking of Thanksgiving…if you haven’t ordered a Thanksgiving Greens or Storage Box, there’s still time! We are still taking orders, so make sure you get yours in so you can share the wonderful bounty with your family! Boxes are $30 each and you can order one here! If you have any questions, you can talk to us at distribution or send us an email, uk.csa@uky.edu.

What’s in Your Share

For this week you’ll receive:
+ Arugula
+ Beets
+ Celery
+ Bok Choy
+ Turnips
+ Kohlrabi

Farm Stand

The CSA Farm Stand will be set up at the campus location only from 4-6pm. This is a first-come, first-serve basis. We accept cash or check only please.

Items Available for Purchase this Week:
+ Arugula
+ Beets
+ Celery
+ Bok Choy
+ Turnips
+ Kohlrabi
+ Cherriette Radishes
+ Lettuce heads
+ Ginger
+ Fennel Bulbs
+ Romanesco Cauliflower
+ *EDIT* Last call on the conventionally grown carving pumpkins

Temps are getting low here in the next few days…

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Recipes

Stir Fried Bok Choy with Ginger and Garlic

Ingredients:
1 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. minced fresh ginger
8 cups chopped bok choy
2 tbsp. soy sauce
salt and ground black pepper

Directions:
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce and cook 3-5 minutes, until greens are wilted and stalks are crisp-tender. Season to taste with salt and black peppers.

+++

Cream of Arugula Soup

Submitted by Cheryl Kastanowski

Ingredients:
2 Large Tbsp salted butter
1 large onion
3 celery stalks finely chopped
2 cloves garlic
1 bunch Arugula leaves, triple rinsed, stems removed
4 cups low salt chicken broth
1/2 cup of cream
salt and pepper to taste

Directions:
Melt butter over medium heat until melted. Add garlic, celery, onions, Simmer till all’s tender. About 15 min.
Add chicken stock, and Arugula leaves. Bring to a boil, and partially cover pot. Cook until Arugula, is wilted about ten min.
Add cream. Puree soup. Season to taste. Serve warm.

CSA Newsletter Week #22, October 19th

Farm Notes

The farm is starting to feel a bit quiet as fields are “put to bed” for winter with cover crops, and the pace of work has slowed. Yet 2018 is already on my mind.  In fact, we planted our first crop of 2018 just this week: garlic! While the crop decisions and field plans for next year are up in the air, one thing I can rely on next year: a special group of people who love good vegetables and support our educational programs. I simply want to say thank you! Thank you for taking this food adventure alongside of us, posting your pictures of delicious meals, showing up for our spring potluck, taking our survey, and expressing enthusiasm for doing it all again next year!

So it is fitting that we now extend an invitation to grab an early bird spot for our CSA in 2018. Our online sign ups won’t launch until after the new year, so to reserve your spot simply email us at uk.csa@uky.edu with the subject line “2018 CSA” to participate next year. We will also have clipboards at our last pick up TODAY that you can sign to be one of our early birds!

If you’d like to sign up for the Fall CSA or Thanksgiving boxes, it is not too late! We only have about 15 spots left for the CSA, but you can follow this link to sign up. We are now offering on-farm pick up for the fall CSA on FRIDAYS between 7:30am and 4pm.

This is also the LAST CALL for completing our brief End of Year Survey.  A minute or two of your time is worth a lot to us, as we take your feedback to heart as we plan for the next season. Here is the link to the survey for 2017 CSA members: https://uky.az1.qualtrics.com/jfe/form/SV_233WSLwHPPo1oAB

We always love hearing from you, so if you have any stories or testimonials on what the CSA has meant to you and your family, send us a line at uk.csa@uky.edu. We’d love to share your story (with credit or anonymously as you wish)!

Thanks to the GEN100 classes that helped us plant GARLIC today!

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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 or check only please.

Items Available for Purchase this Week:

+ Conventional Pumpkins! These pumpkins will be great for carving as they are mid to large size. Cost is $5 each.
+ Baby Ginger! We are excited that we can offer some baby ginger for sale, $10/lb. (Most pieces are about 1/4 lb) Baby ginger has not matured therefore it needs to be used up within a few days.  You can also freeze it and cut off small amounts as you need to use them. Baby ginger will also be featured in our fall CSA!
+ Green Cabbage
+ Spinach
+ Salad Mix
+ Carrots
+ Kale
+ Collards
+ Chard
+ Watermelon Radishes
+ Sweet Potatoes
+ Garlic
+ Yellow Onions
+ Cauliflower

What’s In Your Share

For this week, you’ll receive:
+ Sweet Potatoes
+ Pie Pumpkin
+ Sweet Dumpling or Delicata Winter Squash
+ Bulb Onions
+ Salad Mix
+ Lettuce Head
+ Spinach
+ Carrots
+ Watermelon Radishes
+ Kale or Collards or Chard
+ Green Cabbage
+ Garlic

Our beets weren’t quite big enough to harvest this week, so they will be included in our fall CSA!

Pretty cabbages for the shares this week.

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You-Pick
Please review You-Pick guidelines under Member Information.

The last day for You Pick is FRIDAY OCTOBER 20th. There are still a few items to pick:

+ Green Beans
+ Herbs
+ Some flowers
+ Hot Peppers: The numbers on the signs that name the variety are on a heat scale of 1 to 5. The 1 indicates mild peppers while 5 is the hottest of the hot (e.g. habanero).
+ Cherry Tomatoes are just about done. For your convenience, there is a cut-through in the middle of the bed between the T-posts so you can get around more easily.

Veggie Tips (or Facts)

+ Our Sweet Potatoes this week are a more reasonable size for everyone. Regardless of size, sweet potatoes can be cut into smaller pieces to cook evenly. They have not been washed so be sure to rinse off the field dirt before cooking. Most people don’t realize that the peel is edible.

+ Our Salad Mix this week is a custom blend of greens which includes leaf lettuces, watercress, and magenta chard. The watercress adds a peppery flavor.

+ Watermelon Radishes are also called Red Meat Radishes… so named for the intense pink color on the inside. These radishes are meant to be larger in size. You will find that the larger radishes taste just as good and crisp as the smaller sizes. Not a huge fan of the radish “bite”? Try sauteeing them in a little butter… cooking mellows their flavor.

Recipes

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

Meal Plan Menu

Thursday:

Soup and salad for tonight.

Gingered Carrot Soup
From The New Moosewood Cookbook by Mollie Katzen

Ingredients:
2 lbs. carrots
4 cups water
1 tbsp. butter or oil
1 1/2 cups chopped onion
2 medium cloves garlic, minced
2 tbsp. freshly grated ginger
1 1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. ground fennel
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. dried mint
3 to 4 tbsp. fresh lemon juice
1 cup lightly toasted cashews
optional: buttermilk to drizzle on top

Directions:
Peel and trip carrots and cut them into 1 inch chunks. Place in a medium-large saucepan with the water, cover and bring to a boil. Lower the heat and simmer until very tender (about 10-15 minutes, depending on the size of the carrot pieces).

Meanwhile, heat the butter or oil in a small skillet. Add onions, and saute over medium heat for about 5 minutes. Add garlic, ginger, salt and spices. Turn heat to low and continue to saute for another 8-10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.

Use a food processor or blender to puree everything together. (Including the toasted cashews). You will need to do this in several batches. Transfer the puree to a kettle and heat gently just before serving. If desired, pass a small pitcher of buttermilk for individual drizzlings.

Notes: This can be made with no dairy products. It keeps and freezes very well and doesn’t suffer from repeated re-heatings. This can be served as a thick sauce over rice for a simple supper.

Friday:

Rice and Spinach Gratin
Vegetarian Cooking for Everyone

Ingredients:
Béchamel for Rice Gratin (separate recipe below)
2 bunches spinach leaves
2 Tbsp olive oil or butter
1/2 cup finely chopped scallions, including an inch or two of the greens
2 small garlic cloves, minced
2 Tbsp each chopped parsley, dill and marjoram
Salt and freshly ground pepper
1 cup white or brown rice, cooked
1 cup ricotta cheese, optional

Directions:
Preheat oven to 400ºF and lightly butter or oil a baking dish.  Make the béchamel sauce (directions, below).  Cook the spinach in a wide skillet in the water clinging to its leaves until limp, just a few minutes.  Rinse it quickly, then squeeze out the water and finely chop.  In a wide skillet, cook the spinach in the oil with the scallions, garlic, and parsley mixture for about 3 minutes.  Season with salt and pepper to taste.  Combine the rice with the spinach, sauce, and ricotta, if using.  Turn into the dish and bake until puffed and lightly browned, about 25 minutes.

Béchamel Sauce

Ingredients:
1/4 cup minced shallot or onion
3 Tbsp butter
2 Tbsp flour
1 1/2 cups milk, scalded
Salt and freshly milled white pepper
1/2 tsp grated nutmeg

Directions:
Cook the shallot in the butter in a small saucepan over low heat for 3 minutes.  Stir in the flour and cook for 2 minutes more.  Whisk in the hot milk all at once, then cook for 20 minutes, stirring frequently, or for 30 minutes in the top of a double boiler.  Season with 1/2 t salt, a little pepper, and the nutmeg

Saturday:

QUICHE!!!

Swiss Chard (OR Collards OR Kale) and Cheddar Quiche

Ingredients:
3 tablespoons olive oil
1 bunch Swiss chard, chopped (or collards or kale)
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.

Sunday:

Another soup and salad meal now that we’re into the cooler weather.

Sweet Potato and Black Bean Chili

Ingredients:
1 tbsp. olive oil
2 lbs. sweet potatoes, peeled and cut into 1/4 inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tbsp. minced garlic
6 cups chicken broth (or vegetable broth)
2 (15 oz.) cans black beans, rinsed and drained
2 (14.5 oz.) cans fire-roasted diced tomatoes
1 tbsp. ground cumin
1 tsp. dried, crushed oregano
1 tsp. ground chipotle chile pepper
1 tsp. salt
1/2 cup chopped fresh cilantro
Toppings: fresh cilantro and lime wedges

Directions:
In a large dutch oven, heat oil over medium high heat. Add sweet potatoes and next 4 ingredients. Cook, stirring frequently for 10 minutes. Add broth and next 6 ingredients; bring to a boil, reduce heat and simmer for 35 minutes or until potatoes are tender and chili is slightly thickened. Stir in cilantro. Serve with fresh cilantro and lime wedges.

Monday:

Any random root veggies you’ve got left in your fridge? Roast them along with the watermelon radishes as a delicious side to your main dish.

Roasted Watermelon Radishes

From myrecipes.com

Ingredients:
1 lb. watermelon radishes, trimmed
3 tbsp. olive oil, divided
1 tsp. coarse sea salt

Directions:
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.

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 your fridge!

BONUS Recipe!

Check out our Recipe Archive for more pumpkin and winter squash recipes. Try them as a main dish or in a baked good.

Pumpkin Cheesepie
From Farmer John’s Cookbook

Ingredients:
1 ½ cups pumpkin pureé
1 ½ cups vanilla wafer or graham cracker crumbs
6 Tbs butter, melted, divided
¾ cup plus 1 Tbs sugar, divided
3 eggs
8 oz cream cheese, softened
2 tsp ground cinnamon, divided
1 tsp vanilla
1 tsp ground ginger
½ tsp freshly grated nutmeg
¼ tsp ground cloves
1 cup sour cream

Directions:
1. Preheat oven to 350° F

2. To prepare fresh pumpkin: cut the pumpkin in half and scoop out the seeds.  Cut each half in half and lightly brush with oil.  Place on a rimmed baking sheet and bake for 45 minutes, or until very tender when pierced with a butter knife.  Scoop and scrape the flesh from the skin, and mash it as you would when making mashed potatoes.

3. Reduce the oven temperature to 325ªF.

4. Combine the crumbs, 5 tablespoons of the butter and 1 tablespoon sugar in a small mixing bowl.  Mix well.

5. Grease the bottom of a 9-inch springform pan with the remaining 1 Tbs butter.  Press the buttered crumbs into the bottom of the pan to form a crust.  Press on the crumb mixture with the bottom of a glass to form a solid, tightly packed crust.

6. Bake the crust until lightly brown, about 10 minutes.  Remove from the oven and let cool.  Increase the oven temperature to 450°F.

7. Reserve 2 Tbs of the sugar.  Beat the eggs with the remaining sugar.  Stir in the pumpkin pureé, cream cheese, 1 tsp of the cinnamon, vanilla, ginger nutmeg, and cloves.  Pour the mixture into the crust; bake until the top is browned and the center is still a little jiggly, about 40 minutes.

8. Remove from the oven; let stand on a rack for 5 minutes.

9. Combine the sour cream, the reserved 2 Tbs sugar, and the remaining 1 tsp cinnamon.  Spoon the mixture on top of the pie.  Bake until browned and bubbly, about 5 minutes.  Let cool; then chill before serving.