CSA Newsletter Week #18, September 22nd

Farm Notes

Happy first day of fall! It’s been another busy week out here at the farm. We have been busy harvesting, weeding, and mowing. It seemed like the rain held off for most of the time for the Saturday You-Pick. For those of you that made it out there, we hope you had an enjoyable time. There are still some cherry tomatoes, hot peppers, flowers and some herbs out there, but it looks like the okra is just about done. It won’t be too much longer until the You-Pick field is done for the season. We have also opened up the tomato field and the eggplant beds for You-Pick. The field/beds are marked with a sign that say “you-pick” just like in the regular You-Pick field. If you have any questions about where they are, just find a staff person and we’ll gladly point you in the right direction.

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We will have our Farm Stand set up at both the campus and farm locations. We will have extra share items in case you need any additional veggies. This will be first come, first serve, as we have limited quantities of extras. Also for sale: NEW SAG totebags! They are $10 each and made with organic cotton. We accept cash or check only. However, if you are already a member of the CSA, we can charge your credit card on file.

The UK Horticulture Club will be set up along side the CSA pick up site ON CAMPUS ONLY to sell apples again this year. They have 9 different varieties and will be selling them for 50 cents each. All money from their sales goes to the club to fund various educational activities for the students. They accept cash or check only please.

Mark your calendars! We will have our fall potluck at the farm on Saturday, October 15th at noon. Bring your family and friends and a dish to share. We hope to see you there!

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Note from an Apprentice

This week’s note is from Whitney Ott.

True meaning of farming
Farming: the activity or business of growing crops and raising livestock. Until you have the opportunity to be fully engulfed in the experience I don’t think you will be able to truly understand the amount of hard work and dedication it takes to be a successful farmer. I was given the opportunity to learn just a small portion of what this is like over this past summer getting to work through an apprenticeship. I have truly gained a much stronger respect for a farmer and all that they have to go through and their dedication to helping feed others. My previous experiences in farming included simply going out to my uncle’s farm and him letting me help harvest in his small vegetable garden. Every now and then he would have me do a little more of the “dirty” work such as hand weeding. Back then I didn’t understand or appreciate the “dirty” work that has to be done in order to get your final product. Until you are given the opportunity to “walk in a farmers shoes” try to take the time to thank a farmer for their endless handwork and dedication to helping you have food on the table.

Whitney is sorting green beans on the green bean harvester.

Whitney is sorting green beans on the green bean harvester.

What’s In Your Share

For this week, you’ll receive:
+ Kale or Collards or Chard
+ Kohlrabi
+ Turnips
+ Garlic
+ Pie pumpkins
+ Salad Mix (a mix of lettuce mix, spinach, arugula, and baby chard)
+ Green beans
+ Peppers

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You-Pick

The You-Pick field is now open! Before you start picking, here are a couple of ground rules:
+ We ask that you bring your own scissors or pruners and your own bag/box/bin.
+ You-Pick is open whenever the farm is open which is Monday-Friday, 7:30 am to 4pm, with the exception of Thursdays, when it is open until 6:30pm.
+ Please park in the parking lot. We ask that you do not drive your vehicle on the grass in the fields.
+ There will be signs that say “you-pick”. Please only pick from the beds that have signs. This year’s field is the third field on the south side (fields closest to the fence and Waveland Rd.) If you have questions about anything or where the field is, please find a staff person and we will gladly help you!

Items available for you-pick:
+ Flowers
+ Sunflowers
+ Herbs
+ Basil and Fennel Leaf
+ Hot Pepper
+ Cherry Tomatoes
+ Okra

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Veggie Tips (or Facts)

Collards are an excellent source of vitamin C, vitamin A, manganese, vitamin E and antioxidants. There are about 63 calories in one cup (190 grams) of chopped and cooked collards. You can store them in the refrigerator for up to 5 days, either in a plastic bag or in the crisper drawer. If you are looking for new and different ways to eat your collards, check out this website from fruits and veggies, more matters!006

Pumpkins are high in fiber and low in calories. They are an excellent source of beta carotene, vitamin C and potassium. Pumpkin seeds are a good source of B vitamins, vitamin E and fiber. Try using pumpkins as a cooked vegetable, in soups, pies, breads, cookies and muffins. Pumpkins and winter squash can be used interchangeably in recipes. About 1 lb. of peeled pumpkin is equal to 4 cups chopped.

How to cook pumpkin:
Bring 1 inch of salted water to a boil in a large kettle. Add unpeeled pumpkin chunks. Return to a boil; reduce heat and simmer, covered, 25-30 minutes or until fork tender. Drain. Peel when cool enough to do so. Or peel 1 1/2 to 2 inch chunks and cook about 10 minutes after water returns to a boil.

How to bake pumpkin:
Cut a small pumpkin in half and clean out cavity. Place flesh side down in a cake pan or cookie sheet with sides. Add a little water. Bake at 350º for 1 1/2 hours or until pumpkin is fork tender. Scrape out and mash or puree in the blender. Use in recipes that call for mashed pumpkin or freeze for later use.

Pumpkin can also be cut into 3 inch unpeeled pieces and baked, covered, at 375º approximately 40 minutes. Cool, peel and mash or puree in a blender.

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Preservation

Spiced Pumpkin Pecan Butter
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
3 1/2 cups cooked, mashed pumpkin
1 cup toasted, chopped pecans
1 tbsp. pumpkin pie spice
4 1/2 cups sugar
1 box fruit pectin
1/2 tsp. butter

Directions:
Measure pumpkin, pecans and pumpkin pie spice into a large kettle. Measure sugar into a separate bow. Stir fruit pectin into pumpkin mixture. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into five 1 cup jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with lids. Screw bands tightly. Process in a boiling water bath for 5 minutes.

How to freeze pumpkin
Wash pumpkin. Cut or break into uniform pieces (or cut in half) and remove seeds. Place cut side down on baking sheet and bake at 350º to 400º until tender. Cool. Scoop out pulp; mash or put through ricer; thoroughly chill before packaging, leaving 1 inch headspace in rigid containers.

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Recipes

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

Pumpkin Walnut Cookies
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. 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
1 tsp. vanilla
1 1/2 cups 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 375º for 12-14 minutes
Variation: Add 1 cup chocolate chips instead of walnuts or delete both and frost with pumpkin frosting.

Pumpkin Frosting

Ingredients:
1 tbsp. butter
1 tbsp. milk
1/4 cup pumpkin
1/4 tsp. cinnamon
powdered sugar

Directions:
Beat together butter, milk, pumpkin and cinnamon. Add enough powdered sugar until frosting is the right consistency.

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Curried Turnips
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
3 tbsp. butter
1 medium onion, thinly sliced
1 tsp. thyme
1 tsp. marjoram
1/2 tsp. ginger
1 tsp. salt
1/2 tsp. pepper
3 tbsp. yogurt
2 lbs. turnips, peeled and cut into 1 inch cubes
1 tsp. curry powder

Directions:
Heat the butter in a large deep skillet. Add onion, thyme and marjoram. Cook, stirring constantly, until onion is soft and golden. Add ginger, salt and pepper. Cook over medium heat, stirring constantly, for 3 minutes. Stir in yogurt and cook 3 minutes more. Add the turnips and cook, uncovered, for about 5 minutes. Lower heat. Simmer, covered, for about 10 minutes, stirring occasionally. Check for moisture; if necessary, add a little hot water to prevent scorching, a tbsp. at a time – the curry should be dry. When turnips are almost tender, stir in the curry powder. Cook for 10 minutes more. Serve with roast pork or ham.

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Kale and Gruyere Panini

From Eating Well magazine

Ingredients:
1 Tbsp extra virgin olive oil
1 small onion, finely chopped
3 Tbsps balsamic vinegar
1 clove garlic, minced
8 cups chopped kale
1/4 cup water
1/4 tsp salt
8 slices country bread, preferably whole wheat, 1/4 inch thick
Olive oil cooking spray
1 cup shredded Gruyere or fontina cheese
1 medium tomato, cut into 8 thin slices

Directions:
1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until golden brown, 5 to 7 minutes. Add vinegar and cook until almost evaporated about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale, water, and salt (the pan will be full). Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes. Remove from heat.

2. To prepare panini: Preheat panini maker to high. Coat one side of each slice of bread with cooking spray. With the sprayed side down, spread the kale mixture on 4 slices of bread (about 1/2 cup per sandwich). Top each with 1/4 cup cheese and 2 slices tomato. Top with remaining bread, sprayed side up. Press in the panini maker until crispy, 3 to 5 minutes.

No panini maker? To make on stovetop, heat 1 tsp oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place a medium skillet on top and add four 15-oz cans to weigh it down. Cook the sandwiches, turning once, until golden brown, 2 to 3 minutes per side. Repeat with the remaining sandwiches.

Serves 4, 1 panini each.

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Turnip & Kohlrabi Gratin Gourmet

By Holly Smith, Café Juanita

Pan-roasting gives these paper-thin slices of turnip—a study in richness and lightness—a delicate sweetness.

Active Time: 20 min, Total Time: 1 hr

Ingredients:
2 tablespoons unsalted butter
1 pound medium turnips (about 2 large), trimmed and left unpeeled
1 pound Kohlrabi (about 2)
1 tablespoon chopped thyme
1/2 tablespoon chopped savory
1 1/2 teaspoons kosher salt
Rounded 1/8 teaspoon cayenne
1 cup heavy cream
1 cup grated Parmigiano-Reggiano (use a Microplane)
Equipment: an adjustable-blade slicer

Directions:
Preheat oven to 450°F with rack in middle.

Melt butter in an ovenproof 12-inch heavy skillet, then cool.

Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.

Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.

Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.

CSA Week #18 Preview

It’s hard to believe, but we’ve only got 5 weeks left of the CSA this season. Time sure does fly past! Today we harvested pumpkins. They are a pie pumpkin and the plan is to give them out twice: this week and probably closer to the end of the season. They are a smaller pumpkin and super cute!

This pumpkin is too small for the share...but it's cute!

This pumpkin is too small for the share…but it’s cute!

Here is a look at what you might expect in your share this week:
+ Kale/Collards
+ Kohlrabi
+ Turnips
+ Garlic
+ Pumpkins
+ Green Beans

As a reminder, this is just an estimation of what we think will be ready for the share. The official share list will be posted in the newsletter on Thursday.

CSA Newsletter Week #17, September 15th

Farm Notes

Just when we thought we were getting into the cooler fall weather, it got hot! The last few days have been quite toasty, but we’ve been busy harvesting winter squash and potatoes regardless. There are quite a few notes to remind you of for this week:

We will have our Farm Stand set up at both the campus and farm locations. We will have extra share items in case you need any additional veggies. This will be first come, first serve, as we have limited quantities of extras. Also for sale: NEW SAG totebags! They are $10 each and made with organic cotton. We accept cash or check only. However, if you are already a member of the CSA, we can charge your credit card on file.

The UK Horticulture Club will be set up along side the CSA pick up site ON CAMPUS ONLY to sell apples again this year. They have 9 different varieties and will be selling them for 50 cents each. All money from their sales goes to the club to fund various educational activities for the students.

This Saturday, September 17th, the You-Pick will be open from 9am-12noon. There will be a staff member (Savannah) to help answer questions or direct you to the field. We will have both the front gate and the back gate to Waveland Rd open for your convenience. Don’t forget to bring your own scissors or pruners and bag/box/bucket for your items. Also, please park in the gravel parking area. If accessibility to the field is an issue, just let the staff member know and we will direct you on where you can go to get closer. We hope to see you out there!

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What’s In Your Share

For this week, you’ll receive:
+ Arugula
+ Radishes
+ Potatoes (of the Red Pontiac variety)
+ Acorn Winter Squash
+ Summer Squash
+ Green Onions
+ Bok Choi
+ Eggplant

Sweet potatoes are flowering!

Sweet potatoes are flowering!

You-Pick

The You-Pick field is now open! Before you start picking, here are a couple of ground rules:
+ We ask that you bring your own scissors or pruners and your own bag/box/bin.
+ You-Pick is open whenever the farm is open which is Monday-Friday, 7:30 am to 4pm, with the exception of Thursdays, when it is open until 6:30pm.
+ Please park in the parking lot. We ask that you do not drive your vehicle on the grass in the fields.
+ There will be signs that say “you-pick”. Please only pick from the beds that have signs. This year’s field is the third field on the south side (fields closest to the fence and Waveland Rd.) If you have questions about anything or where the field is, please find a staff person and we will gladly help you!

Items available for you-pick:
+ Flowers
+ Sunflowers
+ Herbs
+ Basil and Fennel Leaf
+ Hot Pepper
+ Cherry Tomatoes
+ Okra

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Double dig them taters!

Veggie Tips (or Facts)

+ The Red Pontiac potatoes are a larger, red storage variety potato. The skin is relatively thin with a nice sweet white flesh. This is a good potato for mashing. You can store these potatoes in a cool, dry place for up to 5 months. Just make sure to check on them every few weeks to make sure none have begun to rot. If so, just get rid of any that are rotting, as one rotten one will start to make the others rot.

Sometimes vegetables look funny...

Sometimes vegetables look funny…

Bok choi or Chinese cabbage is a low calorie cabbage loaded with lots of vitamins such as vitamin A, vitamin K, carotene and anti-oxidants among others. Try using bok choi in stir fries, raw in salads, used on sandwiches or burgers, added to coleslaws and soups. It will keep in the vegetable compartment of the refrigerator with a relatively high humidity for up to 3-4 days.

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Preservation

Herb Preservation
The following information and more can be found here.

+ Less tender leaf herbs:
The more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley are the easiest to dry without a dehydrator. Tie them into small bundles and hang them to air dry. Air drying outdoors is often possible; however, better color and flavor retention usually results from drying indoors.

+ Tender leaf herbs:
Basil, oregano, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. Try hanging the tender-leaf herbs or those with seeds inside paper bags to dry. Tear or punch holes in the sides of the bag. Suspend a small bunch (large amounts will mold) of herbs in a bag and close the top with a rubber band. Place where air currents will circulate through the bag. Any leaves and seeds that fall off will be caught in the bottom of the bag.

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Recipes

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

Arugula and Bacon Quiche

Ingredients:
Crust —
1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
4 tablespoons ice water

Filling —
6 bacon slices, cut into 1/2-inch pieces
1/2 cup chopped shallots
8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)
2 teaspoons balsamic vinegar
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup shredded Gruyere cheese (about 2 1/2 ounces)

Directions:
For crust: Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 minutes. (Can be made 1 day ahead. Cover and keep frozen.)

Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.

For filling: Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and saute until tender, about 2 minutes. Add arugula and saute until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.

Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.

Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut in wedges.

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Chinese Cabbage with Chicken
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 tbsp. vegetable oil
1/2 lb. thin strips of chicken or pork
1 1/2 cups thinly sliced Chinese Cabbage
1/2 cup finely chopped green onions
1/2 cup finely diced celery
1 garlic clove, minced
1/4 tsp. ground ginger
2 tbsp. soy sauce
1/2 tsp. salt
2 qt. chicken broth
1 cup finely sliced spinach
1/2 cup thinly sliced mushrooms (optional)

Directions:
Heat oil in a large kettle and saute’ chicken about 5 minutes. Remove chicken. Saute’ green onions, celery, cabbage, and garlic about 2 minutes. Add seasonings and broth. Return chicken to the soup and simmer 5 minutes. Add spinach and mushrooms and simmer 2 minutes more.

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Sauteed Radishes with Radish Greens (or Arugula)

From Farmer John’s Cookbook

This is a fantastically simple recipe, because we rarely think to COOK our radishes, let alone eat the radish greens. Both of which can spice-up your dinner table. The peppery bite mellows when cooked, but if you want the best of both worlds (the succulent sweetness of cooked radishes and the bite of raw radishes) add some mustard or horseradish or cayenne to the dish.

Ingredients:
1/4 cup butter
1 pound radishes, quartered
4 cups radish greens or arugula
2 Tbs freshly squeezed lemon juice
salt
freshly ground black pepper

Directions:
1. Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crips, about 5 minutes depending on size. Transfer to a bowl to cool.

2. Put greens in skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2-3 minutes.

3. Turn off the heat. Add the lemon juice and radishes to the skilet; stir until well-combined. Season with salt and pepper to taste. Serve immediately.

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Pumpkin (or winter squash) Chocolate Chip Cake

From the Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 cups flour
1 tsp. salt
2 tsp. soda
2 tsp. baking powder
1 tsp. cinnamon
2 cups mashed pumpkin (or winter squash)
3/4 cup vegetable oil
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup nuts
1 cup chocolate chips

Directions:
Sift together flour, salt, soda, baking powder and cinnamon. Mix pumpkin, oil, sugar, eggs and vanilla. Blend with dry ingredients. Add chopped nuts and chocolate chips. Pour into 13×9 baking pan. Bake at 350º for 25-30 minutes or until done. Eat plain or frost with cream cheese or chocolate frosting. Cake freezes well.

Cream Cheese Frosting

Ingredients:
3 oz. soft cream cheese
1/2 cup margarine
1 tsp. vanilla
2 cups powdered sugar

Directions:
Cream together cream cheese, margarine and vanilla. Add sugar and mix well.

CSA Week #17 Preview

We have enjoyed some nice cooler fall weather this morning, which makes thinning and weeding the beets quite a bit more enjoyable!

This Saturday, September 17th, we will have You-Pick hours open from 9 am-12 noon at the farm. As most of the summer crops have begun to fade, so the you-pick field is also coming to an end. Get out here while you can! There will be a farm staff member to answer any questions or direct you to the field if you’ve never been out here before. The front gate will be open and we will also open the back gate to Waveland Ln. Please bring your own scissors or pruners and bag or box to take your items home. We ask that you park in the parking lot and walk to the field. However, if accessibility is an issue, you may park closer, but please ask a staff member to direct you first. We hope to see you there!

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Here is a look at what you might expect in your share this week:
+ Arugula
+ Radishes
+ Potatoes (of the Red Pontiac variety)
+ Winter Squash (of the Acorn variety)
+ Summer Squash
+ Green Onions

As a reminder, this is just an estimation of what we think will be ready for the share. The official share list will be posted in the newsletter on Thursday.

CSA Newsletter Week #16, September 8th

Farm Notes

This is a short week due to Labor Day weekend. We hope you all enjoyed a relaxing weekend and are ready for more delicious veggies this week. We have started the transition into the fall crops, as we will start harvesting the greens and root crops again.

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Meet our newest CSA staff member, Ben Yates.

Ben has spent time on some other farms including an urban farm and mushroom farm in Oregon and Elmwood Stock farm here in Kentucky. His end goal is to have his own farm and is looking to expand his knowledge base. When not working, you can find him climbing in the gorge.

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Ben, about to start direct seeding on the Matermacc.

We will have our Farm Stand set up at both the campus and farm locations. We will have extra share items in case you need any additionally veggies. This will be first come, first serve, as we have limited quantities of extras. Also for sale: NEW SAG totebags! They are $10 each and made with organic cotton. We accept cash or check only. However, if you are already a member of the CSA, we can charge your credit card on file.

Last Friday's GEN 100 class

Last Friday’s GEN 100 class looking at a tomato hornworm from the tunnels.

What’s In Your Share

For this week, you’ll receive:
+ Lettuce (of the Lovelock or Nancy variety)
+ Kale
+ Eggplant
+ Summer squash
+ Cucumbers
+ Green Tomatoes
+ Mixed Bell and Sweet Peppers
+ Shishito Peppers
+ Winter squash (of the Bonbon variety)
+ Onion

 

Last Friday's GEN 100 class harvesting potatoes.

Last Friday’s GEN 100 class harvesting potatoes.

You-Pick

The You-Pick field is now open! Before you start picking, here are a couple of ground rules:
+ We ask that you bring your own scissors or pruners and your own bag/box/bin.
+ You-Pick is open whenever the farm is open which is Monday-Friday, 7:30 am to 4pm, with the exception of Thursdays, when it is open until 6:30pm.
+ Please park in the parking lot. We ask that you do not drive your vehicle on the grass in the fields.
+ There will be signs that say “you-pick”. Please only pick from the beds that have signs. This year’s field is the third field on the south side (fields closest to the fence and Waveland Rd.) If you have questions about anything or where the field is, please find a staff person and we will gladly help you!

Items available for you-pick:
+ Flowers
+ Sunflowers
+ Herbs
+ Basil and Fennel Leaf
+ Hot Pepper
+ Cherry Tomatoes
+ Okra

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Veggie Tips (or Facts)

Bonbon winter squash has a smooth, sweet flesh. You can use it in a variety of ways including baked, roasted, mashed and in soups. Since it is a winter squash variety, they will store for around 3 months in a cool, dry place. You can also bake and freeze the squash for a later use.

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Preservation

How to freeze greens:
Cut off large, tough stems; discard all damaged leaves. Wash thoroughly several times. Blanch 1 lb. greens in 2 gallons water. Blanching times are as follows:
Beet greens: 2 minutes
Kale: 2 minutes
Chard: 2 minutes
Mustard greens: 2 minutes
Turnip greens: 2 minutes
Collards: 3 minutes
Tender spinach: 1 1/2-2 minutes
Cool immediately in cold water, drain, package and freeze.

We've got some funny looking cucumbers.

We’ve got some funny looking cucumbers.

Recipes

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

Fried Green Tomatoes
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
6 medium green tomatoes
2 eggs
1/4 cup milk
1 cup cornmeal, bread crumbs or flour
1/2 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
2 tbsp. butter
1 tbsp. vegetable oil

Directions:
Slice tomatoes into 1/4 to 1/2 inch slices. Beat together eggs and milk. Combine corn meal, salt, oregano and pepper. Heat butter and oil in a skillet. Dip tomato slices in egg mixture then in cornmeal mixture. Fry tomato slices, turning once, until golden brown on both sides.

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Green Tomato Muffins
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 egg
1/4 cup vegetable oil
1/3 cup honey or sugar
1 cup milk
2 cups chopped green tomatoes
1/2 cup raisins

Directions:
Combine dry ingredients. Beat egg in another bowl then add remaining ingredients. Combine with dry ingredients. Stir just enough to moisten batter. Bake at 425º approximately 25 minutes. Makes 12 muffins.

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Zuppa di Zucca Gialla {Winter Squash Soup}
Recipe from domenicacooks.com

Ingredients:
1 1/2 pounds bonbon squash (or other winter squash such as butternut, buttercup, or kabocha), peeled and cut into chunks
1 pound of carrots, peeled and cut into chunks
2 yellow onions, cut into chunks
3 large cloves garlic, coarsely chopped
4 fresh thyme sprigs
2 tbsp. coarsely chopped fresh basil
1 tbsp. coarsely chopped fresh flat-leaf parsley
fine sea salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cups chicken broth, plus more for thinning the soup
1 batch pancetta croutons, made with 6 oz. pancetta cut into 3/4 inch dice

Directions:
Preheat the oven to 425º. In a roasting pan, combine the squash, carrots, onions, garlic, thyme, basil and parsley. Season with 1 tsp. salt and a grinding of pepper. Drizzle the olive oil over the vegetables and toss to coat. Roast, stirring every 15 minutes, until tender and browned in spots, about 45 minutes.

Remove the vegetables from the oven and discard the thyme sprigs. Transfer the vegetables to a soup pot and add 4 cups of the broth. Using an immersion blender, puree the soup until smooth. Alternately, transfer to a stand blender, puree the soup with the broth in two batches and return to the pot.

Add more broth to thin the soup to the desired consistency. Place over medium low heat and cook until warmed through, about 10 minutes.

While the soup is warming, make the pancetta croutons. Ladle the soup into bowls, garnish with a few of the pancetta croutons, drizzle with a few drops of olive oil and serve.

Wine suggestions: A crisp white such as Soave Classico.

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Deep Fried Eggplant
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 1/2 cups flour
1/2 cup cornstarch
1 tsp. baking powder
cold water
vegetable oil for deep frying
eggplants cut into rounds or thin slices

Directions:
Mix flour, cornstarch and baking powder with enough cold water to form the consistency of heavy cream. Make sure there are no lumps. Refrigerate until thoroughly chilled. In a wok or deep fryer heat oil to 350-375º. Dip eggplant slices into batter. Allow excess to drip off before placing into hot oil. Do not crowd wok or deep fryer. Remove with a slotted spoon and drain on paper towels. Serve immediately with dipping sauce.
Variation: Use carrots, zucchini, mushrooms or radishes.

Dipping Sauce

Ingredients:
1/4 cup sugar
1/4 cup ketchup
1/4 cup cider vinegar
1/4 cup pineapple juice
soy sauce to taste
4 tsp. cornstarch
4 tsp. water

Directions:
Bring sugar, ketchup, vinegar and pineapple juice to a boil. Add enough soy sauce to color the mixture lightly. Mix cornstarch with water and add to mixture. Return to a boil and cook until thickened.

 

CSA Week #16 Preview

We hope you all had a nice and relaxing Labor Day weekend. The farm was closed on Monday due to the holiday so this will be a short week. The tunnel tomatoes have come to an end and the field tomatoes are slowing down as well. Soon we will be transitioning into the cool fall crops of greens and root vegetables like more winter squash, potatoes, carrots and more!

Savannah on the fingerweeder to cultivate some fall fields!

Savannah with the sun in her eyes getting ready to fingerweed some fall fields!

Here is a look at what you might expect in your share this week:
+ Lovelock Lettuce
+ Kale
+ Eggplant
+ Summer Squash
+ Cucumbers
+ Green Tomatoes

As a reminder, this is just an estimation of what we think will be ready for the share. The official share list will be posted in the newsletter on Thursday.

CSA Newsletter Week #15, September 1st

Farm Notes

Unfortunately, this hot weather just keeps sticking around. With fall right around the corner hopefully we will start to get some cooler weather which will be a nice break for us and the veggies!

We will have our Farm Stand set up at both the campus and farm locations. We will have extra share items in case you need any additionally veggies. This will be first come, first serve, as we have limited quantities of extras. Our new SAG tote bags will also be available for sale for $10. We accept cash or check only. However, if you are already a member of the CSA, we can charge your credit card on file.

I forgot to add some pictures that Kyle Youngs had included for his newsletter entry a few weeks ago:

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Note from an Apprentice

This week’s note is from Ryan Collins.

A New Beginning

By Ryan Collins, sustainable agriculture apprentice

This summer apprenticeship has successfully taught me many things about the current state of American agriculture and I can honestly say no class at the University of Kentucky has offered more knowledge to me. I grew up in rural eastern Kentucky, where farming is just as much in the past as coal. My grandparent’s generation is starting to pass, and the amount of home gardens seems to be declining at the same rate. The small farms that are still functioning are mostly producing corn and hay for cattle. With the current economic and health crisis occurring in Kentucky this seems very counter intuitive. This apprenticeship has given me the skills needed to be a great vegetable farmer and Kentuckians from every county should take the time to come see what the UK CSA has to offer.

According to the CDC, in 2014, 66.2% of adults in Kentucky were overweight, 31.3% of that number being obese, and less than 30% of adults consumed the recommended daily amount of vegetables. Organic fruits and vegetables are rarely accessible in eastern Kentucky, and when available, come at a heavy price. The U.S Census Bureau states that 19.4% of Kentuckians live in poverty, this percentage drastically increases in rural Eastern Kentucky, making it almost impossible to afford a healthy lifestyle. A family of four can provide all of the fresh vegetables they need for a year with very minimal labor and hand tools instead of expensive farm equipment. Through UK’s extension programs and today’s technology, materials are available for anyone, regardless of background or degree, to obtain these farming skills. UK CSA has taught me all you need to be a successful vegetable farmer, and with adequate research and hard work, you can as well.

Here is Ryan making a turnip bunch earlier this season.

Here is Ryan making a turnip bunch earlier this season.

What’s In Your Share

For this week, you’ll receive:
+ Green Onions
+ Winter Squash (of the Delicata variety)
+ Corn (last sweet corn of the season)
+ Peppers
+ Tomatoes
+ Potatoes
+ Cucumbers
+ Summer squash
+ Dill/Cilantro

A parasitized tomato horn worm.

A parasitized tomato horn worm.

You-Pick

The You-Pick field is now open! Before you start picking, here are a couple of ground rules:
+ We ask that you bring your own scissors or pruners and your own bag/box/bin.
+ You-Pick is open whenever the farm is open which is Monday-Friday, 7:30 am to 4pm, with the exception of Thursdays, when it is open until 6:30pm.
+ Please park in the parking lot. We ask that you do not drive your vehicle on the grass in the fields.
+ There will be signs that say “you-pick”. Please only pick from the beds that have signs. This year’s field is the third field on the south side (fields closest to the fence and Waveland Rd.) If you have questions about anything or where the field is, please find a staff person and we will gladly help you!

Items available for you-pick:
+ Flowers
+ Sunflowers
+ Herbs
+ Basil and Fennel Leaf
+ Hot Pepper
+ Cherry Tomatoes
+ Okra

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Veggie Tips (or Facts)

+ Delicata squash is a winter squash variety that is very sweet. It is good baked, stuffed, roasted, mashed, steamed, boiled or sauteed. Winter squash can be kept for 3-4 months in cool, dry storage. You can use most any winter squash in place of pumpkin. There are high levels of vitamin A and some vitamin C in winter squash and about 20 calories in a half cup of cooked delicata squash.

How to bake winter squash:
Cut the squash in half and place it upside down on a cookie sheet with sides or a cake pan. Add 1/4 inch of water to the pan. Bake at 350-375º for 45 minutes to 1 1/2 hours depending on the size of the squash. The squash should be fork tender.

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Recipes

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

Squash Soup

You could even freeze this for later!

Ingredients:
3 yellow squash, rough chopped
3 Zucchini, rough chopped
1 onion, sliced
1 tablespoon olive oil
4 cloves garlic, smashed
1 quart homemade vegetable or chicken stock
Enough water to cover squash
1 bay leaf
¼ cup heavy cream or half n half
Salt and pepper, to taste
Pinch of cayenne

Directions:
Rinse and chopped squash and onion. Heat a 4-6qt pot on med high heat. Add onions, sauté till soft. Add squash, sauté 7 minutes.

Add garlic, bay leaf and stock. Top off with water just until all are covered. Cook until squash are soft. Puree all ingredients but bay leaf in a blender, strain though a mesh colander.

Return to pot, add heavy cream. Season to taste.

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Stuffed Delicata Squash

From Eating Well magazine

Ingredients:
2 small delicata squash, about 12 oz each, halved and seeded
6 tsp extra virgin olive oil, divided
1/2 tsp salt, divided
1/2 cup bulgur
1 cup water
1 small onion, chopped
8 oz lean ground beef (90% or more)
2 Tbsp chili powder
1/2 cup nonfat or low fat plain yogurt
4 tsp toasted pepitas (pumpkin seeds that have been shelled)

Directions:
1. Preheat oven to 425 F.

2. Brush the cut sides of the squash with 2 tsp oil and sprinkle with 1/4 tsp salt. Place facedown on a large baking sheet. Bake until tender and browned on the edges, 25 to 30 minutes.

3. Meanwhile, bring bulgur and water to a boil in a small saucepan. Reduce heat, cover and simmer until tender and most of the liquid is absorbed, about 10 minutes. Drain well.

4. Heat the remaining 4 tsp oil in a large skillet over medium heat. Add onion; cook, stirring, until beginning to brown, 4 to 5 minutes. Add beef, chili powder, and the remaining 1/4 tsp salt; cook, stirring and breaking up with a spoon, until the meat is cooked through, about 5 minutes. Stir in the bulgur and cook 1 minute. Stir in yogurt.

5. Spoon about 3/4 cup filling into each squash half. Serve sprinkled with pepitas.

Serves 4, 1/2 squash each.

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Creamy Cucumber Soup
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
6 cups peeled, seeded and chopped cucumbers
2 cups buttermilk
1 cup sour cream
1/2 cup chopped onions
2-3 tbsp. lemon juice
1 tsp. salt
2 tbsp. minced fresh dill

Directions:
Combine ingredients. Process in a blender until smooth. Chill and serve.