CSA Newsletter Week #11, July 29th

Farm Notes

Welcome to Week 11 of the UK CSA season we are having a great week at the farm with a variety of delicious veggies coming your way we hope you enjoy. See recipes below for inspiration on what to make with your weekly share! Just a friendly reminder we are still asking hands be sanitized before going through the walk up line. If you have a bagged share this is the last week of bagged shares. Next week, folks who do not opt in for the bagged shares will switch to walk up. If you have questions, ask a staff member. Bagged shares do come with a $15 fee to cover our expenses to keep this up into the fall.

Our next weekend You Pick will be August 7th from 9a-11a mark your calendars we hope to see you there! More information about You Pick will be down below.

Note from an Apprentice

Our student apprentice, Raine, shares her experience at the farm below.

My name is Raine Esparza, and I am a junior majoring in Agricultural & Biosystems Engineering and in Sustainable Agriculture at the University of Kentucky, with a focus on farm systems. I am originally from San Antonio, Texas, where I grew up helping my mother build pollinator gardens and visiting various national parks in the summer. Being able to see and explore so many ecosystems— swamps and wetlands especially— introduced me to the wonders of the natural world, and going to Idaho and Virginia to visit relatives who farmed wheat and raised beef cattle let me learn about the issues agriculture faces today.

Working as an apprentice at South Farm has been amazing because it allowed me to see how farming systems work firsthand: how field are prepared prior to planting and maintained while crops grow, and all the minutiae of harvesting and processing. The ecological interactions on the farm are fascinating to watch as well, whether it is attracting beneficial insects with cover crops or fostering soil fertility with green manures. There are so many natural interactions that govern how well plants grow, from symbiosis between roots and fungi, to the ways parasitic insects can specifically affect pests and climate affects what time is best to harvest, and looking into any one interaction brings up more questions— such as the question of how plant microbiomes affect their growth and the crops they produce, and how eating those crops affects human microbiomes afterwards. Answering these questions could allow farmers to tailor their practices toward maximizing nutritional benefits from their crops, or help scientists pinpoint ways to help crops grow more quickly or in more stressful environments.

Sustainability will become more important than ever as our culture begins to recognize the benefits of eating locally. I hope to work to restore ecosystems to fight climate change in general, but I also hope, going forward, to help eliminate food deserts and improve access to fresh produce and healthy food for people who can’t always afford them. Programs like the University of Kentucky’s organic CSA are a great place to gain experience in farming while connected to the community, and I am incredibly grateful to have had the chance to learn here this summer.

What’s In Your Share

  • Cantaloupe(1)
  • Fresh Yellow Onion
  • Patty Pan Squash
  • Roma Beans
  • Sweet Corn
  • Tomatoes
  • Watermelon(1)
  • Zucchini
  • Eggplant – farm only this week, next week will go to campus

Farm Stand

  • Beets, $3/lb
  • Carrots, $2/lb
  • Sweet Corn, 2 for $1
  • Onion, $1 ea
  • Tomatoes, $3/lb
  • Zucchini, $1.50 each
  • Patty Pan Squash, $1.50 each
  • Watermelon, sugar baby, with seeds, $4

You Pick

Next Saturday You-Pick event is Saturday August 7th from 9am-11am.

The you-pick field are open and we would kindly like to remind all members of the procedures as follows. Hours of you-pick are the same as farm hours: Monday-Friday from 7:30am to 4pm, with extended hours until 6:30pm on Thursday. Be advised you will need to always enter the farm from Man O War Blvd. If the gate is closed during the day, just get very close to trigger the sensor and it will open for you. Please still park in the lot on the left and walk to the you-pick areas if accessibility is not an issue for you.

We ask that you bring your own containers and tools for harvest and that you only take what you are going to use. We thank you in advance for your cooperation. First time You-Pickers can talk to a staff member either from the pack shed or fields to receive a You-Pick orientation. We will post new weekly information as more crops become available.

If you find any weeds in the you-pick field, please take a moment to pull or clip a few. We appreciate any weeding help from our CSA community!

Items available for you-pick:

  • Green Beans
  • Hot peppers – not all are ready but some banana, shishito, poblano, jalapeno, and serrano can be picked.
  • Cherry Tomatoes – first cherries are available but the plants are not in a flush quite yet
  • Okra – the plants are small but already have pods on them that can be picked with pruners or knives. Ideal pod side is 2-4″. Larger pods should be clipped off if you see them to encourage the plants to keep growing!
  • Herbs. Both annual and perennial herbs in the 2 picking areas are available. Harvest stems or cut plants back by one half. Do not cut whole plants at base. We want to ensure the plants will regrow. Herbs are labeled with signs in the main field and selection includes purple basil, thai basil, marjoram, oregano, thyme, rosemary, parsley, chives, stevia, sage, and more.
  • Flowers, including Sunflowers. There are some ready in the main field, but please harvest carefully to avoid removing too many leaves. Harvest individual stems only, not whole plants. A recommended harvest amount (max) per week is 1 mason jar of flowers.
  • Kale & Collards
  • Blackberries – Check the middle row and the row on the north side of the berry area. Recommended berry harvest amount is a quart per family.

More information and maps: click here. See our posts on Instagram for additional location information.

Veggie Tips

  • The watermelons have seeds, which are edible. They can be roasted and and give a protein boost.
  • Patty pan texture holds up better than yellow squash. It is good for stir frying.
  • Check your corn ears at home for worms in tips and slice off if needed. The rest of the corn is good to eat. This is the biggest harvest of the year and so now is a good time to blanche and freeze ears for later use.
  • Tomatoes are best stored at room temperature, with the stem side facing down. Check daily for any splits that may have developed which will cause the tomatoes to degrade. Refrigerate if necessary and use within 1-2 days.

Recipes

Stewed Romano Beans with Tomatoes(Recipe Inspired by https://cooking.nytimes.com/recipes/1017588-stewed-romano-beans-with-tomatoes)

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, finely chopped
  • Salt to taste
  • 2 large garlic cloves, minced
  • 1 ½ pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths
  • 1 cup grated or chopped peeled tomatoes (about 3/4 pound)
  • ¼ cup chopped fresh dill
  • Ground black pepper
  • Feta cheese for topping
  • Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

Directions

  1. Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
  2. Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
  3. Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.

Cheesy Roasted Zucchini & Patty Pan Squash(Recipe Inspired by https://www.epicurious.com/recipes/member/views/cheesy-roasted-zucchini-and-pattypan-squash-1203066)

Ingredients

  • 2 medium zucchini, cut crosswise in wedges
  • 1 medium yellow pattypan squash, cut in wedges.
  • 1 large red onion, cut into thin wedges
  • 2 tbs each fresh thyme and marjoram leaves, chopped fine
  • 2 tbs olive oil
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 cup (4oz) shredded mozzarella cheese
  • 1/4 cup grated Parmesan-Reganio cheese

Directions

  1. Heat oven to 450 degrees F, Have a large rimmed baking sheet ready. Toss all ingredients except the cheese on the baking sheet to mix and coat. Roast for 25 to 30 minutes, turning vegetables once, until tender and edges of onion are slightly chared. Remove from oven. Turn broiler on. Sprinkle cheeses over vegetables. Return to oven. Broil 4 inches from heat for 5-7 minutes, just jutil cheese is bubbly. Serve immediately.

Triple Melon Smoothie

Ingredients

  • 1/2 cup chopped watermelon
  • 1/2 cup chopped cantaloupe
  • 1/2 cup chopped honeydew melon
  • 1/4 cup chopped avocado
  • About 6 ice cubes
  • Lime juice from half a lime

Directions

  1. Combine all ingredients in blender and blend until smooth.

Corn & Tomato Pasta Salad(Recipe Inspired by https://www.midwestliving.com/recipe/salads/corn-and-tomato-pasta-salad/)

Ingredients

  • 1 ½ cups dried bow-tie pasta
  • 2 fresh ears of corn or 1 cup whole kernel frozen corn
  • 1 cup shredded, cooked chicken
  • 1 large tomato, seeded and chopped (about 3/4 cup)
  • ¼ cup olive oil
  • 3 tablespoons vinegar
  • 2 tablespoons purchased basil pesto
  • 1 tablespoon chicken broth or water
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons finely shredded Parmesan cheese
  • Snipped fresh basil

Directions

  1. In a Dutch oven, cook pasta according to package directions. Add corn during the last 7 minutes of cooking pasta. Return to boil and continue cooking. When pasta is cooked and corn is crisp-tender, drain pasta and corn in a colander. (If using fresh ears, it may be easier to remove the ears with tongs, and then drain the pasta.) Rinse pasta and corn with cold water to stop cooking, and drain well again. If using fresh corn, cut the kernels off the cobs.
  2. In a large bowl combine pasta, corn, chicken, and tomato. For dressing: In a screw-top jar, combine the olive oil, vinegar, pesto, chicken broth, salt and pepper. Cover and shake well.
  3. Pour dressing over pasta mixture; toss gently to coat. Chill, covered, for at least 2 hours or up to 24 hours. Sprinkle with Parmesan cheese and basil before serving.

CSA Newsletter Week #10, July 22nd

Farm Notes

Welcome to Week 10 of the UK CSA Season! For those who get bagged shares, check email tomorrow as we are planning for the next 11 weeks and would like to reduce bagging. Everyone who gets a bagged share will be asked to select their preferences (bagged or walk-up) for the second 11 weeks.

Don’t forget the UK Winery is taking pre-orders of wine that can be picked up on the farm Mondays and Wednesdays. Head here for more information: https://winery.ca.uky.edu/

We still ask that you sanitize your hands before walking through the line. We have 2 cantaloupes for each member and we will have a bin of them at the end of the line incase you need to come back to get the melons after getting the rest of your share.

Shares that are not picked up by Friday at noon will be donated to Glean KY we kindly ask you pick up shares on Thursday unless you contact Kristi ahead of time. We have added new crops to the You Pick fields and they are listed below. We look forward to seeing you all today!

What’s In Your Share

  • Cantaloupe (2)
  • Chard OR Green Cabbage
  • Cucumbers
  • Leeks
  • Red Gold Potatoes
  • Sweet Corn
  • Tomatoes
  • Zucchini
  • Peppers – Bell and Shishito

Farm Stand

  • Cantaloupe – we have a BUMPER crop and will run special of 2 for $5
  • Leeks – limited quantity, campus only – $1 each
  • Cucumber – $1 each
  • Zucchini – $1.50 each
  • Carrots – $2/lb
  • Beets – $3/lb
  • Tomatoes – $3/lb
  • Garlic Powder
  • Turmeric Powder

You Pick

Next Saturday You-Pick event is Saturday August 7th from 9am-11am.

The you-pick field are open and we would kindly like to remind all members of the procedures as follows. Hours of you-pick are the same as farm hours: Monday-Friday from 7:30am to 4pm, with extended hours until 6:30pm on Thursday. Be advised you will need to always enter the farm from Man O War Blvd. If the gate is closed during the day, just get very close to trigger the sensor and it will open for you. Please still park in the lot on the left and walk to the you-pick areas if accessibility is not an issue for you.

We ask that you bring your own containers and tools for harvest and that you only take what you are going to use. We thank you in advance for your cooperation. First time You-Pickers can talk to a staff member either from the pack shed or fields to receive a You-Pick orientation. We will post new weekly information as more crops become available.

If you find any weeds in the you-pick field, please take a moment to pull or clip a few. We appreciate any weeding help from our CSA community!

Items available for you-pick:

  • Green Beans
  • Hot peppers – not all are ready but some banana, shishito, poblano, jalapeno, and serrano can be picked.
  • Cherry Tomatoes – first cherries are available but the plants are not in a flush quite yet
  • Okra – the plants are small but already have pods on them that can be picked with pruners or knives. Ideal pod side is 2-4″. Larger pods should be clipped off if you see them to encourage the plants to keep growing!
  • Herbs. Both annual and perennial herbs in the 2 picking areas are available. Harvest stems or cut plants back by one half. Do not cut whole plants at base. We want to ensure the plants will regrow. Herbs are labeled with signs in the main field and selection includes purple basil, thai basil, marjoram, oregano, thyme, rosemary, parsley, chives, stevia, sage, and more.
  • Flowers, including Sunflowers. There are some ready in the main field, but please harvest carefully to avoid removing too many leaves. Harvest individual stems only, not whole plants. A recommended harvest amount (max) per week is 1 mason jar of flowers.
  • Kale & Collards
  • Blackberries – Check the middle row and the row on the north side of the berry area. Recommended berry harvest amount is a quart per family.

More information and maps: click here. See our posts on Instagram for additional location information.

Veggie Tips

  • To wash leeks, slice lengthwise and then rinse the inner layers to get any dirt out. Not sure how to use a leek? Chop and use as replacement for onion.
  • Organic sweet corn may have a worm in the tip or side. The rest of the ear is good to eat, just cut off the afflicted tip.
  • Tomatoes are best stored at room temperature, with the stem side facing down. Check daily for any splits that may have developed which will cause the tomatoes to degrade. Refrigerate if necessary and use within 1-2 days.
  • Potatoes should be stored in a cool dry place away from onions. They have NOT been washed to preserve quality. Remove any green spots. They can be eaten with the peel or without. This variety is a red/pink skin type with yellow flesh.
Recipes

Potato Leek Soup(Recipe Inspired by https://www.simplyrecipes.com/recipes/potato_leek_soup/)

Ingredients

  • 3 large leeks
  • 2 tablespoons butter
  • 4 cups chicken or vegetable stock
  • 2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces
  • 1 teaspoon sea salt, less or more to taste
  • Pinch dried marjoram
  • 1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • Sprinkle of Tabasco sauce or other red chili sauce
  • White or black pepper to taste

Directions

  1. Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard (either compost or freeze for making stock). Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon.
  2. Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
  3. Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.
  4. Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.
  5. Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste.Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)

Simple Homemade Salsa

Ingredients

  • 2-3 medium tomatoes
  • 1/2 cup red onion
  • 2 serrano (or jalapeno) peppers, seeded & cut up
  • 1/2 cup cilantro, chopped
  • 2 garlic cloves, minced
  • Juice of a lime
  • Salt & pepper to taste

Directions

  1. Roughly chop all ingredients and place in the bowl of a food processor. Be careful when handling hot peppers! Pulse ingredients until you get to your desired consistency. Chill for an hour so flavors can combine. Cover with plastic wrap and keep for 5-7 days.

Heirloom Tomato Tart submitted by Diane Crossfield

Ingredients

  • Pastry shell
  • 8 oz Fresh mozzarella, thinly sliced
  • 4 oz Cotija cheese
  • 2 lb heirloom tomatoes
  • 1 cup fresh corn
  • 10 basil leafs
  • 1 pint sour cream
  • 1 lemon

Directions

  1. Slice tomatoes and set aside to drain.
  2. Layer tomatoes, corn, torn basil and both cheeses in shell to just below top edge, sprinkling with kosher salt and pepper as you go.
  3. Juice lemon into sour cream and whip with fork to mix. Pour over the tomato layers in pie shell.
  4. Finish with layer of tomatoes on top, sprinkled with a little cotija cheese.
  5. Bake in preheated oven at 375 for 10-15 minutes, until mixture firms a bit.
  6. Remove from heat and let rest for 15 minutes. Place under broiler just until the top layer of tomatoes browns nicely.

Southern Fried Cabbage

Ingredients

  • 1 head of cabbage
  • 3 slices of bacon, cut into pieces
  • 1/3 cup vegetable oil
  • 1 white onion, chopped
  • Pinch of white sugar

Directions

  1. Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.

Summer Sippin’ Cantaloupe Margarita submitted by Diane Crossfield

A refreshing and seasonal spin on a classic summer drink

Ingredients

Serves 4

  • 4 oz Blanco (silver) tequila
  • 2 oz orange liqueur (Stirrings Triple Sec is excellent)
  • 2 oz fresh lime juice
  • 2-3 tablespoons cantaloupe puree
  • ½ cup kosher salt

Directions

  1. Before squeezing the fresh lime juice, use a microplane zester to zest lime peel onto a plate that has the half cup kosher salt, mixing the zest with the salt. For the second lime, use a sharp peeling knife to cut fat strips of the peel from end to end of the lime. Set both aside. Then cut the limes in half to squeeze the juice into a small glass.
  2. After removing the seeds, scoop the cantaloupe into a blender. Pulse for 30 seconds at a time to bring to a thick puree.
  3. Fill a bar shaker with ice and add tequila, lime juice, orange liqueur and cantaloupe puree.
  4. Shake well, then strain into a glass rimmed with the lime salt and filled with fresh ice.
  5. Using the reserved lime peel, face skin side toward top of beverage and fold to squeeze the oil from the lime peel over the surface of the drink.
  6. Cheers!

CSA Newsletter Week #9, July 15th

Farm Notes

Welcome to Week 9 of the UK CSA Season!

We still ask that you sanitize your hands before walking through the line. This is the first week of tomatoes and members who do walk up will weigh out their own tomatoes, so hand sanitization is still important.

This is also the first sweet corn of the season. For those who may not have eaten *organic* sweet corn in the past, please be advised that organic varieties are more susceptible to insect pests, in particular the corn earworm and the european corn borer. We monitor for both and treat if necessary. Due to this susceptibility, it is more likely than not you will encounter a worm in a corn tip at some point during this season. Cut the tip off and the rest of the ear is fine to eat. As mentioned in the preview, this corn suffered in the early season cool temperatures and yield is a bit lower than usual.

We also did not get as much sun at the farm this week as we would have liked, and the cantaloupes have not ripened. We hope they will be ripe and ready for week 10! We know what a difference a cantaloupe picked ripe makes instead of one picked green.

Shares that are not picked up by Friday at noon will be donated to Glean KY we kindly ask you pick up shares on Thursday unless you contact Kristi ahead of time. We have added new crops to the You Pick fields and they are listed below. We look forward to seeing you all today!

What’s In Your Share

  • Basil
  • Beets or Kohlrabi
  • Cucumbers
  • Green Beans
  • Peppers
  • Sweet Corn
  • Tomatoes
  • Zucchini

Farm Stand

  • Basil:$2/each
  • Beets:$3/Ib.
  • Bell Peppers:$1.50/each
  • Caraflex Cabbage:$3/head
  • Carrots:$2/Ib.
  • Cucumbers:$1/each
  • Kohlrabi:$1/each
  • Sweet Corn:2 for $1 (CAMPUS ONLY)
  • Zucchini:$1.50/each

You Pick

The you-pick field are open and we would kindly like to remind all members of the procedures as follows. Hours of you-pick are the same as farm hours: Monday-Friday from 7:30am to 4pm, with extended hours until 6:30pm on Thursday. Be advised you will need to always enter the farm from Man O War Blvd. If the gate is closed during the day, just get very close to trigger the sensor and it will open for you. Please still park in the lot on the left and walk to the you-pick areas if accessibility is not an issue for you.

We ask that you bring your own containers and tools for harvest and that you only take what you are going to use. We thank you in advance for your cooperation. First time You-Pickers can talk to a staff member either from the pack shed or fields to receive a You-Pick orientation. We will post new weekly information as more crops become available.

If you find any weeds in the you-pick field, please take a moment to pull or clip a few. We appreciate any weeding help from our CSA community!

Items available for you-pick:

  • Green Beans
  • Hot peppers – not all are ready but some banana, shishito, poblano, jalapeno, and serrano can be picked.
  • Cherry Tomatoes – first cherries may be available but the plants are not in a flush quite yet
  • Okra – the plants are small but already have pods on them that can be picked with pruners or knives. Ideal pod side is 2-4″. Larger pods should be clipped off if you see them to encourage the plants to keep growing!
  • Herbs. Both annual and perennial herbs in the 2 picking areas are available. Harvest stems or cut plants back by one half. Do not cut whole plants at base. We want to ensure the plants will regrow. Herbs are labeled with signs in the main field and selection includes purple basil, thai basil, marjoram, oregano, thyme, rosemary, parsley, chives, stevia, sage, and more.
  • Flowers, including Sunflowers. There are some ready in the main field, but please harvest carefully to avoid removing too many leaves. Harvest individual stems only, not whole plants. A recommended harvest amount (max) per week is 1 mason jar of flowers.
  • Kale & Collards
  • Raspberries – on the south-west side of the plot.
  • Blackberries – Check the middle row and the row on the north side of the berry area. Recommended berry harvest amount is a quart per family.

More information and maps: click here. See our posts on Instagram for additional location information.

Veggie Tips

  • Did you read our note on sweet corn, above? Organic sweet corn may have a worm in the tip or side. The rest of the ear is good to eat, just cut off the afflicted tip.
  • Tomatoes are best stored at room temperature, with the stem side facing down. Check daily for any splits that may have developed which will cause the tomatoes to degrade. Refrigerate if necessary and use within 1-2 days.
  • Basil should be stored in a mason jar with an inch of water to keep the stems wet. Do no refrigerate basil. Pairs great with tomatoes!
  • Not sure what to do with the cucumbers? You can also do easy refrigerator pickles, or mix with tomatoes in the salad recipe, below.
  • The green beans have some insect feeding damage. They are still edible. Staff have sorted out the worst and kept the best beans for the share.

Recipes

Cucumber Tomato Salad(Recipe Inspired by https://www.spendwithpennies.com/cucumber-tomato-salad/)

Ingredients

  • 2 large cucumbers, sliced
  • 2-3 large tomatoes, diced
  • 1/2 red onion, sliced
  • 1 tbsp. fresh herbs (your choice of parsley, dill & basil)
  • 2 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • Salt & pepper to taste

Directions

  1. Combine all ingredients in a large bowl and toss. Refrigerate at least 20 minutes before serving.

Creamy Tomato Basil Soup(Recipe Inspired by https://www.loveandlemons.com/tomato-basil-soup-recipe/)

Ingredients

  • 2½ pounds roma tomatoes, halved
  • ¼ cup extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • ⅓ cup chopped carrots
  • 4 garlic cloves, chopped
  • 3 cups vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon thyme leaves
  • 1 loose-packed cup basil leaves, more for garnish
  • Sea salt and freshly ground black pepper

Directions

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the tomatoes cut-side up on the baking sheet, drizzle with 2 tablespoons of the olive oil, and sprinkle with salt and pepper. Roast for 1 hour or until the edges just start to shrivel and the insides are still juicy.
  2. Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in the tomatoes, vegetable broth, vinegar, and thyme leaves and simmer for 20 minutes.
  3. Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined.
  4. Garnish the soup with basil leaves and serve with crusty bread.

Grilled Lemon Pepper Zucchini(Recipe Inspired by https://www.allrecipes.com/recipe/144258/grilled-lemon-pepper-zucchini/)

Ingredients

  • 2 small yellow squash, sliced
  • 2 small zucchini, sliced
  • 1 small onion, sliced
  • 1 bell pepper, sliced
  • 1 1/2 tbsp. olive oil
  • 1 tbsp. lemon pepper seasoning
  • Salt to taste

Directions

  1. Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet.
  2. Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

Italian Style Green Beans(Recipe Inspired by https://foodal.com/recipes/sides/italian-style-green-beans/)

Ingredients

  • 1/4 cup olive oil
  • 3 garlic gloves, minced
  • 1 1/2 cup diced tomatoes
  • 1 1/2 cup fresh green beans
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper

Directions

  1. Warm olive oil over medium heat in a large, deep frying pan on the stove.
  2. Add garlic and cook until fragrant while stirring occasionally, about 30 seconds to 1 minute.
  3. Stir in tomatoes and cook down for about 5 minutes, until they have broken down a bit and have formed a chunky sauce, stirring occasionally. 
  4. Add green beans and stir to coat them with the tomato mixture. 
  5. Simmer covered over medium-low heat for 20-25 minutes if using fresh green beans (25-35 minutes if using frozen), until the beans are softened and tender crisp. 
  6. Stir in salt and pepper. Taste and add more salt and/or pepper as desired. Serve immediately.

CSA Week #9 Preview

Everyone get excited… here are the week 9 items we hope to have this Thursday:

  • Zucchini – we will take a zucchini/summer squash break after this week
  • Cucumbers
  • Sweet Corn – this planting struggled due to the cold spell in May… yield may be lower than usual
  • Cantaloupe
  • Peppers
  • Basil
  • Tomatoes…. we have fingers crossed! Can’t guarantee there will be enough but if not this week, we will have them week 10 for sure.

CSA Newsletter Week #8, July 8th

Farm Notes

Welcome to Week 8 of the 2021 UK-CSA Season. This has been a very short week and we’ve been understaffed, but we are happy to share first peppers this week as well as more of summer staples! Next week we have corn and cantaloupe coming.

Our first weekend you-pick event is THIS SATURDAY, July 10th from 9-11am. There will be a staff member on site to assist if needed. Please enter from Man o War Blvd. Bring your containers and harvest tools. The sunflowers are really prolific right now!

Any outstanding CSA payments can be made in person at the CSA pick up today.

Don’t forget to check out the UKY Winery page, where you can find out how to order wine for on-farm pick up on Mondays and Wednesdays. Click here for more information.

What’s In Your Share

  • Carrots
  • Cucumbers
  • Fresh Onions (red & white)
  • Bagged Kale – this is the last of the kale until fall!
  • Green Bell Pepper
  • Shishito Peppers
  • Specialty Pepper mix (banana, jalapeno, and poblano)
  • Yellow Squash – last week of yellow squash!
  • Zucchini

Farm Stand

  • Broccoli, $2 head small, $3 head regular/large
  • Beets, $3/lb
  • Cabbage, $3 a head
  • Carrots, $2/lb
  • Cucumbers, $1
  • Kale, $4/bag
  • Kohlrabi, $1f
  • Fresh onions, $1 each
  • Bell Pepper, $1
  • Banana, Jalapeno peppers, 4 for $1
  • Tomatoes (CAMPUS ONLY), $3/lb
  • Zucchini, $1.50

You-Pick

The you-pick field are open and we would kindly like to remind all members of the procedures as follows. Hours of you-pick are the same as farm hours: Monday-Friday from 7:30am to 4pm, with extended hours until 6:30pm on Thursday. Be advised you will need to always enter the farm from Man O War Blvd. If the gate is closed during the day, just get very close to trigger the sensor and it will open for you. Please still park in the lot on the left and walk to the you-pick areas if accessibility is not an issue for you.

We ask that you bring your own containers and tools for harvest and that you only take what you are going to use. We thank you in advance for your cooperation. First time You-Pickers can talk to a staff member either from the pack shed or fields to receive a You-Pick orientation. We will post new weekly information as more crops become available.

If you find any weeds in the you-pick field, please take a moment to pull or clip a few. We appreciate any weeding help from our CSA community!

Items available for you-pick:

  • NEW — Green Beans
  • Hot peppers. Not all are ready but some banana, shishito, poblano, and jalapeno can be picked.
  • Okra – the plants are small but already have pods on them that can be picked with pruners or knives. Ideal pod side is 2-4″. Larger pods should be clipped off if you see them to encourage the plants to keep growing!
  • Herbs. Both annual and perennial herbs in the 2 picking areas are available. Harvest stems or cut plants back by one half. Do not cut whole plants at base. We want to ensure the plants will regrow. Herbs are labeled with signs in the main field and selection includes purple basil, thai basil, marjoram, oregano, thyme, rosemary, parsley, chives, stevia, sage, and more.
  • Flowers, including Sunflowers. There are some ready in the main field, but please harvest carefully to avoid removing too many leaves. Harvest individual stems only, not whole plants. A recommended harvest amount (max) per week is 1 mason jar of flowers.
  • Kale & Collards
  • Blackberries – these are just starting to come on. Check the row on the north side of the berry area.

More information and maps: click here. See our posts on Instagram for additional location information.

Veggie Tips

  • Fresh Onions should be stored in your fridge until use, as they have not been cured.
  • Banana peppers are very mild. Shishito are mostly mild, especially when green, but a few may pack a little heat. They are a stir fry pepper and are good sauteed or eaten fresh. Green bell peppers will eventually ripen to red on the plant, but once harvested they will remain green. Jalapeno and Poblano have some heat.

Recipes

Carrot Gazpacho

Ingredients:

  • ½ onion, red or white
  • 1 medium cucumber
  • 1-2 lbs ripe tomatoes
  • 3-4 medium carrots
  • 2 stalks celery
  • 1 bell pepper
  • 2-3 cloves garlic
  • 2 tbl Red wine vinegar
  • 3-4 tbl extra virgin olive oil
  • 1 cup tomato juice
  • 2 cups stale rustic bread, torn into cubes
  • Kosher salt
  • fresh tarragon, basil,  or cilantro to taste

Directions:

Coarsely chop all vegetables, divide into two batches, including bread, vinegar, olive oil, & tomato juice, reserving half cup of mixed tomato, cucumber & onion.

In food processor or blender, blend batches for medium coarse grind, pausing to check consistency.

Add salt to taste, blend one minute longer to achieve smoother texture.

Soup should be roughly smooth but not watery. If it is too watery, add a few more cubes of bread and give it a quick blend. Add salt as needed.

Chill for an hour or two, or overnight.

Serve with a small topping of the tomato, cucumber, onion mix, and finely diced tarragon, basil or cilantro. For a richer soup, a dollop of sour cream can be added on top.

To make gluten-free, omit the bread.

Stuffed Zucchini (or Yellow Squash) Boat
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 zucchini or yellow squash
12 oz. pork sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 cup corn
4.5 oz. jar mushrooms, drained
1 cup tomatoes, peeled, seeded and chopped
1/4 cup grated Parmesan cheese
1 tbsp. parsley flakes
1 cup shredded mozzarella cheese

Directions:
Trim ends from zucchini and cook in boiling water for 10 minutes. Slice each in half lengthwise. Cut thin slices from the bottom so each half will sit upright. Remove seeds, leaving 1/2 inch pulp on all sides. Place on ungreased jelly roll pan. Set aside. In large skillet, brown sausage, onion and peppers; drain well. Stir in corn, mushrooms, tomato, Parmesan cheese and parsley flakes. Spoon sausage mixture evenly into zucchini halves. Cover with foil. Bake at 350º for 25-35 minutes or until thoroughly heated. Remove foil. Sprinkle mozzarella cheese on each filled zucchini. Broil 6-8 inches from heat for 2-3 minutes or until cheese melts.

Variation: Brown 1 lb. hamburger, 1 cup chopped onion, and 1 cup chopped sweet peppers. Add 2 cups cooked rice and 1-2 cups spaghetti sauce, white sauce or cheese sauce. Sprinkle with cheese if desired. Stuff squash with your favorite casserole ingredients or casserole leftovers.

Banana Pepper Fajitas

Source: https://cookinguphappiness.com/eats/fiesta-fajitas/

Ingredients:

2 lbs. boneless skinless chicken breast (for vegetarian version: substitute beans or tofu)
1 packet fajita seasoning
2-3 pepper of your choice (we used jalapeño, poblanos and banana peppers – shishito also would work well), thinly sliced
1 large sweet onion, thinly sliced
2 tbsp. olive oil
1/4 cup cilantro, chopped

Optional:

shredded cheese
salsa
corn tortillas

Instructions:

Prep the chicken first. Start by cutting the chicken breasts in half to make them thinner, trim the fat and then cut into strips.
Heat 1 tbsp. of oil in a large skillet. Place in chicken and cook on medium-high for 5-7 minutes on one side, flip and cook for another 4-5 minutes (or until chicken is cooked). Remove from pan.
Add remaining 1 tbsp. of oil to the pan, then add sliced onions and peppers and toss to coat in oil.
Cook for 5-8 minutes until vegetables have softened.
Add chicken back to pan, add fajita seasoning and water (use directions on the packet for this). Toss well to combine.
Cook for about 5 minutes at a simmer.
Add chopped cilantro and toss to combine. Either add fajita mixture to a corn tortilla, burrito bowl, salad or just by itself.

Kale and Cucumber Salad with Tahini Dressing

Ingredients:

  • 1 tablespoon tahini
  • 1 tablespoon soybean oil (often labeled “vegetable oil”)
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon water
  • ½ tablespoon minced garlic
  • ½ tablespoon soy sauce
  • 1 teaspoons sugar
  • 4 cups thinly sliced kale, packed
  • ½ cucumber, peeled and sliced
  • ¼ cup chopped smoked almonds (optional)
  • ¼ cup golden raisins (optional)

Directions:

Combine tahini, soybean oil, lemon juice, water, garlic, soy sauce and sugar in small bowl. Stir until smooth.

Place kale and cucumbers in large bowl. Pour dressing over kale; toss until combined.

Marinate for a minimum of 20 minutes, tossing occasionally.

Sprinkle with almonds and golden raisins.

CSA Week #8 Preview

We hope everyone enjoyed the holiday! It is a short week at the farm and we are in crunch time with harvest. Here is our preview for week #8…

  • Yellow Squash
  • Zucchini
  • Cucumber
  • Carrots
  • Fresh Onion
  • Peppers – mix

Tomatoes, corn, melon…. all on the way, soon!

CSA Newsletter Week #7, July 1st

Farm Notes

Welcome to Week 7 of the 2021 UK-CSA Season. It has been a rainy day but great week at the farm! We are still waiting on first tomatoes but they will be here very soon.

The farm is CLOSED Monday for 4th of July observed, and therefore no you-pick on Monday. Right now you-pick crops look lovely so be sure to grab some. Our first weekend you-pick event will be July 10th from 9-11am.

Just a friendly reminder that final CSA payments are due today! We can accept cash, check, or card on site at pick up today.

This week, we’d like to introduce two of our newer employees at the farm, Kenneth and Lyle. Read below for their bios.

Name: Kenneth Wireman

From: Nicholasville, KY

Major: Sustainable Agriculture

Hobbies: Backpacking, fishing, and running

Family/Pets: My wife and I are the proud parents of a 10 pound chihuahua named Hoit. 

Favorite Vegetable: My favorite vegetable is spinach. 

Favorite Books: The Martian by Andy Weir is my all time favorite book.

Favorite Farm Tool: Tractors are awesome!!

Name: Lyle W. Van Outer

From: Lexington, KY

Major/Professional Experience: B.A. in Music Theory/Composition, but I’ve worked in a wide variety of jobs including landscaping, dry stone masonry, horticulture management at a local horse farm, cook… the list goes on.

Hobbies: Canoeing, hiking, gardening, reading, and playing guitar

Pets: Two dogs – Krackles (boy Chocolate lab/pit), Rumi (girl white Shepherd lab mix),
and two cats – Layla and Rosie.

Favorite Recipe: I love to cook creole/Cajun food, especially Gumbo.

Favorite Books: Lately I’ve been reading Philip K. Dick and Eliphas Levi.

Favorite Movie: Blade Runner (as much for the soundtrack).

Favorite Music: I’m a big prog rock fan, classical music, Jazz and minimalism trance music.

Favorite Farm Tool: My favorite farm tool so far is a tie between the tractor and a knife. Both very handy.

What you want to learn this year: I had the opportunity some years ago to work as a produce manager at Good Foods Coop. I’m excited to learn and experience first hand what our local farmers did to supply us with
such incredible fruit and vegetables to sell.

What’s In Your Share

  • Beets w/ greens
  • Broccoli
  • Cucumbers
  • Fresh Garlic
  • Green Beans
  • Kale or Lettuce
  • Yellow Squash
  • Zucchini

Farm Stand

  • Lettuce, $3
  • Sprouting Broccoli, $8/lb
  • Kale, $3
  • Chioggia beets with greens, $3
  • Carrots, $2/lb
  • Green Onions, $3
  • Napa Cabbage, $3
  • Cucumbers, $1
  • Zucchini, $1.50
  • Fresh garlic heads, $2

You-Pick

The you-pick field are open and we would kindly like to remind all members of the procedures as follows. Hours of you-pick are the same as farm hours: Monday-Friday from 7:30am to 4pm, with extended hours until 6:30pm on Thursday. Be advised you will need to always enter the farm from Man O War Blvd. If the gate is closed during the day, just get very close to trigger the sensor and it will open for you. Please still park in the lot on the left and walk to the you-pick areas if accessibility is not an issue for you.

We ask that you bring your own containers and tools for harvest and that you only take what you are going to use. We thank you in advance for your cooperation. First time You-Pickers can talk to a staff member either from the pack shed or fields to receive a You-Pick orientation. We will post new weekly information as more crops become available.

Items available for you-pick:

  • NEW — Hot peppers. Not all are ready but some banana, shishito, poblano, and jalapeno can be picked.
  • NEW — Okra – the plants are small but already have pods on them that can be picked with pruners or knives. Ideal pod side is 2-4″. Larger pods should be clipped off if you see them to encourage the plants to keep growing!
  • Herbs. Both annual and perennial herbs in the 2 picking areas are available. Harvest stems or cut plants back by one half. Do not cut whole plants at base. We want to ensure the plants will regrow. Herbs are labeled with signs in the main field and selection includes purple basil, thai basil, marjoram, oregano, thyme, rosemary, parsley, chives, stevia, sage, and more.
  • Flowers, including Sunflowers. There are some ready in the main field, but please harvest carefully to avoid removing too many leaves. Harvest individual stems only, not whole plants. A recommended harvest amount (max) per week is 1 mason jar of flowers.
  • Kale & Collards
  • Raspberries (netted area northwest of parking lot) – these are THORNY! Please let yourself UNDER the net by removing the pavers on the ground and then replace pavers when leaving. A recommended harvest amount (max) per week is 1 quart or 1 lb of berries. These are winding down and may not produce much more after this week.
  • NEW — Blackberries – these are just starting to come on. Check the row on the north side of the berry area.

More information and maps: click here. See our posts on Instagram for additional location information.

Veggie Tips

  • Beets greens can be eaten! They are great sauteed and can also be enjoyed in an omelette.
  • This garlic is the first taste of our harvest. The variety we grow is Music. These heads have not been cured which means they will do best stored in your fridge.
  • Zucchini and squash can be cut in rounds, blanched, and frozen for later use. Or try shredding and then freezing for baking later.
  • Green beans have not been washed to preserve their shelf life. Wash and finish trimming before use. Great raw or cooked!

Recipes

Fresh Green Bean Casserole(Recipe Inspired by https://www.spendwithpennies.com/green-bean-casserole/)

Ingredients

  • 4-5 cups green beans ends removed and cut into ½” pieces
  • ½ cup red pepper diced
  • ¼ cup fresh parmesan cheese shredded
  • ½ cup cheddar cheese shredded, divided
Sauce
  • ½ small onion finely diced
  • ¾ cup mushrooms about 4-5 mushrooms, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • salt and pepper
  • ½ cup heavy cream
  • 1 cup milk
  • 1 teaspoon soy sauce
Topping
  • 1 tablespoon butter melted
  • ½ cup Panko breadcrumbs
  • ½ cup cheddar cheese

Directions

  1. Preheat oven to 350°F.Bring a large pot of water to boil. Cook green beans for 6-7 minutes or until tender. Drain well.
  2. Cook onion and mushrooms in butter until tender and onion is translucent, about 5-6 minutes. Stir in flour, salt and pepper. Cook 2 minutes more. Add milk and cream whisking until thick and bubbly. Remove from heat and stir in soy sauce. Taste and add salt & pepper if needed.
  3. Combine green beans, red pepper, cheddar cheese, and parmesan cheese.  Toss with mushroom sauce and place in a 2 qt casserole dish.Combine topping ingredients and set aside. 
  4. Bake for 20 minutes. Stir and sprinkle with topping. Bake an additional 10-15 minutes or until bubbly and topping is browned.

Zucchini Stir Fry with Chicken(Recipe Inspired by https://www.wellplated.com/zucchini-stir-fry/)

Ingredients

  • 1 pound boneless skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
  • 4 tablespoons low sodium soy sauce divided
  • 2 teaspoons apple cider vinegar divided
  • 2 teaspoons granulated sugar divided
  • 1 tablespoon minced fresh ginger
  • 3 cloves minced garlic about 1 tablespoon
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1/4 teaspoon red pepper flakes
  • 2 medium zucchini yellow squash, or a mix
  • 1 large red or yellow onion
  • 2 tablespoons extra virgin olive oil
  • Sesame seeds optional for garnish
  • Chopped green onion for garnish

Directions

  1. In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
  2. In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside
  3. Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
  4. In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
  5. Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes. Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
  6. Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.

Italian Pasta Salad

Ingredients

  • 1 box tri colored rotini pasta
  • 1 cup broccoli florets
  • 1 1/2 cups cucumber, sliced
  • 1 bell pepper, chopped
  • 1/2 cup white or green onion
  • 1/2 shredded cheddar cheese(optional)
  • 1 cup pepperoni, sliced
  • 1 bottle Italian dressing

Directions

  1. Bring water to a boil in a large pot. Add pasta cook until slightly soft then add broccoli and let boil for 2 more minutes. Drain in a coriander and run cold water over it until broccoli and pasta and cool. Set aside.
  2. In a large bowl mix chopped ingredients add pasta, broccoli, and cheese if using. Pour italian dressing and stir well.
  3. Cover with plastic wrap and place in fridge to cool.