CSA Newsletter Week #5, June 17th

Welcome to Week 5 of the 2021 UK-CSA Season. It has been a good week at the farm and we hope your share this week reflects that! In concert with the recent UK policy change, facemasks are no longer a requirement if you are fully vaccinated at farm stand and pick up, but we still ask that you sanitize your hands before walking through the line at pick up.

The UK-CSA Member Guide is also a valuable resource to keep track of You-Pick dates and food storage guidelines. We only have a few copies so if you would like one feel free to ask our staff.

Final CSA payments are due in 2 weeks on July 1st. Please email us to ask about payment due. We can accept cash, check, or card on site at pick up today, next week, or July 1st.

We have several new and returning staff members that we would like to introduce you to over the course of this next month. First, we’d like to introduce you to Raine Esparza, our current student apprentice, and Jasmine Johnson, who is returning after working with us in 2019. Meet Raine and Jas, below.

  • Name: Raine Esparza
  • From: San Antonio, TX
  • Major: Sustainable Agriculture and Agricultural & Biosystems Engineering, Junior
  • Hobbies/Interests: Writing, Gardening
  • Family: One brother and a bunch of cousins
  • Favorite Vegetable: Potato
  • Favorite Movie: Signs
  • What I want to learn more about this year: Beekeeping

  • Name: Jas Johnson
  • From: New Iberia, LA
  • Hobbies/Interests: Reading and cooking are my favorite things to do in my spare time. 
  • Family: I am the oldest of 7. (Jas also has a baby-on-the-way in July)
  • Favorite Vegetable: Sweet Potatoes and tomatoes.
  • Favorite Books/Music/Movie (any or all of the above): My favorite movie of all time is The Lion King! My playlist currently has roughly 900 songs with almost every genre of music and my favorite book series are The Hunger Games. 
  • Favorite Farm Tool: My favorite farm implement is the mechanical transplanter and water wheel. I would like to gain more experience this season with tractor driving while using one of these implements. 

What’s In Your Share

  • Beets & Beet Greens
  • Broccoli
  • Garlic Scapes
  • Kale
  • Lovelock Lettuce
  • Napa Cabbage
  • Summer Squash

Farm Stand

  • Beets & Beet Greens:$3/bunch
  • Sprouting broccoli: $8/lb
  • Garlic Scapes:$4/bunch
  • Green Onions:$3/bunch
  • Kale:$3/bunch
  • Lovelock Lettuce:$3/head
  • Napa Cabbage:$3/head

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 — Flowers! 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.
  • 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.

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

Veggie Tips

  • Broccoli does best in the crisper drawer and used within 3-5 days. You can also blanche and freeze to be used later. Boil for 2 minute then submerge in ice bath. Shake off excess water before placing in ziploc to freeze.
  • Beet greens can be eaten and beet roots should be stored in the crisper drawer. For best quality, remove greens from root and store separately. Beet greens can be subbed into recipes that call for chard, spinach, or kale.
  • Summer squash can be made into a delicious bread and should be stored in the warmer parts of the fridge or placed on your counter.

Recipes

Broccoli Rice Casserole(Recipe Inspired by https://cookiesandcups.com/cheesy-broccoli-rice-casserole/)

Ingredients

  • 20 ounces chopped broccoli
  • 3 cups cooked Instant Rice (Quick Cooking)*
  • 2 tablespoons butter
  • 1 cup diced onion (approximately 1 small onion)
  • 2 (10.75- ounce) cans cream of chicken soup
  • 1 cup milk
  • 1 (16- ounce) package processed American cheese (like Velveeta), cubed
  • 1 1/2 cups grated cheddar cheese
  • 35 Ritz crackers (1 sleeve), crushed

Directions

  1. Preheat oven to 350°F. Coat a 9×13 baking dish lightly with nonstick spray. Set aside.
  2. Place the thawed broccoli on a paper towel lined counter or tray. Press to remove as much moisture as possible from the broccoli. Set aside. 
  3. Cook the rice according to the package directions.
  4. While the rice is cooking, melt butter in a large, skillet (at least 3- inches deep) over medium heat. Add the onions and cook until soft and translucent, 5 – 7 minutes.
  5. Reduce heat to medium-low and add in the cream of chicken soup, milk, and cubed processed cheese. Stir until the cheese is just melted and smooth. Remove from heat.
  6. Stir the broccoli and rice into the cheese mixture evenly.
  7. Pour the mixture into the prepared pan and top with grated cheddar and crushed crackers.
  8. Bake for 40 minutes, until the crackers are golden and the mixture is bubbly.
  1. Preheat oven to 350°F. Coat a 9×13 baking dish lightly with nonstick spray. Set aside.
  2. Place the thawed broccoli on a paper towel lined counter or tray. Press to remove as much moisture as possible from the broccoli. Set aside. 
  3. Cook the rice according to the package directions.
  4. While the rice is cooking, melt butter in a large, skillet (at least 3- inches deep) over medium heat. Add the onions and cook until soft and translucent, 5 – 7 minutes.
  5. Reduce heat to medium-low and add in the cream of chicken soup, milk, and cubed processed cheese. Stir until the cheese is just melted and smooth. Remove from heat.
  6. Stir the broccoli and rice into the cheese mixture evenly.
  7. Pour the mixture into the prepared pan and top with grated cheddar and crushed crackers.
  8. Bake for 40 minutes, until the crackers are golden and the mixture is bubbly.

Easy Sauteed Beet Greens

Ingredients

  • Olive oil, to coat pan
  • 2 bunches beet greens, washed and cut into 2-inch pieces
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • Zest and juice of 1/2 lemon
  • Kosher salt and freshly ground pepper

Directions

  1. Heat a medium pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

Broccoli & Napa Cabbage Caesar Salad(Recipe Inspired by https://saltandbaker.com/broccoli-caesar-salad/)

  • 1 garlic clove, thinly sliced
  • ¼ cup fresh lemon juice
  • 1 large egg yolk or 2 Tbsp. mayonnaise
  • ½ cup extra-virgin olive oil
  • 3 Tbsp. grated Parmesan, plus more shaved for serving
  • 2 medium heads of broccoli (about 1½ lb.)
  • ¼ head of savoy or Napa cabbage
  • Finely grated lemon zest (for serving)
  • Freshly cracked black pepper
  • 1 tsp. anchovy paste

Directions

  1. Cut the broccoli into florets. Add the broccoli and sliced cabbage to a large bowl.
  2. Whisk the anchovy paste, garlic, lemon juice, salt and mayo. Once smooth, gradually add the olive, whisking constantly until emulsified. Whisk in the grated parmesan. 
  3. Drizzle the dressing over the veggies and toss to coat.

Beet Greens Salad w/ Apple & Feta(Recipe Inspired by https://www.fromthegrapevine.com/israeli-kitchen/recipes/beet-greens-feta-and-apple-salad)

Ingredients

  • 1 bunch of greens
  • 3 small beets
  • 1 Honeycrisp or Gala apple
  • 1/3 cup walnut or pecan pieces
  • 1/3 cup crumbled feta

For the dressing:

  • 1/3 cup maple syrup
  • 1/4 cup rice vinegar
  • Dash ground cloves
  • Dash cumin
  • Dash black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Himalayan sea salt

Directions

  1. Wash and chop all veggies and place in a bowl. Add feta and pecan/walnut pieces.
  2. Whisk the dressing ingredients in another bowl and the toss with salad veggies.

CSA Newsletter Week #4, June 10th

Farm Notes

Welcome to Week 4 of the 2021 UK-CSA Season. We have made it through a very rainy week, which made for some challenging harvest conditions. We have a great team who took it all in stride and managed to have some fun while harvesting in the downpour.

We have a big greens week today but our summer staples like squash, zucchini, and cucumber are just around the corner. They have been delayed due to the cool May we had, but they are coming!

Raspberry and kale You-Pick fields are open today and we have listed a reminder of the procedures here. The first Saturday You-Pick weekend event is next month, on Saturday July 10th from 9am-11am.

What’s In Your Share

  • Broccoli
  • Dill
  • Green Onions
  • Radishes OR Braising Greens
  • Romaine Lettuce Head
  • Spinach
  • Swiss Chard

Farm Stand

  • Braising Greens, $4 a bag
  • Bok Choy, $2 regular heads
  • Sprouting Broccoli, $4 a bunch
  • Chard, $3 a bunch
  • Dill, $2 a bunch
  • Garlic Powder, $5 a bag
  • Green Onions, $3 a bunch
  • Kohlrabi, $1 each
  • Radishes, $3 a bunch
  • Romaine lettuce head, $3
  • Snap Peas, $6/qt
  • Spinach, $4 a bag
  • Turmeric, $6 a bag

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:

  • Kale & Collards (field to south of packing shed)
  • 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.

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

Veggie Tips

  • Braising mix can stay in its bag in the crisper drawer for one week.
  • Dill can be lightly sprayed with water, wrapped in paper towel and stored in a plastic bag in the vegetable drawer, or stand upright in a jar with an inch of water.
  • Chard can be stored in a plastic bag in the crisper drawer for 5-7 days. The ribs work well for colorful veggie stock.

Recipes

Simple Sauteed Swiss Chard (Recipe Inspired By https://www.healthyseasonalrecipes.com/simple-sauteed-swiss-chard/)

Ingredients

-1 large bunch swiss chard (or rainbow chard)

-2 tbsp. extra virgin olive oil

-3 cloves garlic, finely chopped

-1 large onion, diced (or substitute green onions)

-1/2 tsp. salt

-Ground pepper to taste

-2 teaspoon balsamic vinegar

Directions

Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces (about 2-inch). Repeat with the remaining swiss chard. Rinse and chop the Swiss chard stems (about the same size as the diced onion.)

Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, and pepper and cook, stirring often until the onions are starting to brown. Add choppedSwiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened. Remove from the heat and drizzle with balsamic vinegar.

Creamy Dill Dressing (Recipe Inspired by https://www.acedarspoon.com/creamy-dill-sauce-recipe/)

Ingredients

-1 1/4 cup greek yogurt

-1/2 cup mayonnaise

-1/4 cup finely chopped fresh dill

-1 tbsp. lemon juice

-Salt & pepper to taste

Directions

Put all ingredients in a blender or a bowl and combine until creamy and everything is combined.

*Can be paired with a spinach, lettuce and braising mix salad with chopped green onions. You can also use it to dip your raw broccoli.

Dill is also great paired with fish, as an add-in to salads, soups, and sandwiches.

CSA Newsletter Week #3, June 3rd

Farm Notes

Welcome to Week 3 of the 2021 UK-CSA Season! It has been a cool and muddy week at the farm and we are happy to be back after our long weekend. Raspberry and kale You-Pick fields are open today and we have listed a reminder of the procedures here. The first Saturday You-Pick weekend event is next month, on Saturday July 10th from 9am-11am.

Remember there are two different pick up methods, drive through and walk up. If you have forgotten how you chose to pick up your share ask our staff and they will kindly assist you. Let us know if you would like to switch methods.

We still ask that face masks be worn while picking up and hand sanitizer is applied before entering the line. Also, a friendly reminder to bring your own bags as we have a limited supply of plastic bags. Canvas tote bags are also available for $10. Farm stand will have great goodies this week and will be operating on a first come first serve basis. Shares that are not picked up by end of day Friday will be donated to Glean KY.

Please remember to bookmark or subscribe to blog to get all the weekly details in your email inbox. Thank you for supporting your local CSA we will see you all soon!

What’s In Your Share

  • Arugula
  • Bok Choy
  • Broccoli
  • Cilantro
  • Green leaf lettuce head
  • Kale
  • Kohlrabi
  • Sweet Potatoes

Farm Stand

  • Arugula, $4/bag
  • Bok Choy, $3 regular heads, $4 large heads
  • Sprouting Broccoli, $3 a bunch
  • Cilantro, $2 a bunch
  • Garlic Scapes, $4 a bunch
  • Garlic Powder, $5 a bag
  • Kale, $3 a bunch
  • Kohlrabi, $1 each (campus only this week)
  • Green leaf lettuce head, $3
  • Rhubarb, $4/lb
  • Snap Peas, $6/qt
  • Strawberries, $7/qt (last week!)
  • Sweet Potatoes, $2.50/lb
  • Turmeric, $6 a bag

You-Pick

The you-pick field opens today 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 starting today:

  • Kale & Collards (field to south of packing shed)
  • 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.

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

Veggie Tips

  • Cilantro can be lightly sprayed with water, wrapped in paper towel and stored in a plastic bag in the vegetable drawer, or stand upright in a jar with an inch of water.
  • Sweet potatoes should be stored in a cool dry area (about 64 degrees) and away from onions.

Recipes

Dairy-Free Cheesy Broccoli Soup (Recipe Inspired By Angela Fitzinger)

Ingredients

-1 1/4 pound gold potatoes

-1 medium carrot sliced

-4 cups chicken or veggie stock

-1/4 cup nutrition yeast flakes or 2 tbsp. nutritional yeast powder

-3 1/2 tbsp. olive oil

-2 medium onions chopped

-2 garlic cloves peeled and finely chopped

-3/4 tsp. dried oregano

-1/2 tsp. dried thyme

-1 1/2 cups cut broccoli (steamed)

-Salt and pepper to taste

Directions

Soup Cheese Base: Place one cup of potatoes and the carrots in a saucepan, cover with water and bring to a boil. Cook until the vegetables are tender. Drain and put the vegetables into a blender with 1/2 cup of the stock, the nutritional yeast and 1 1/2 tbsp olive oil and blend until very smooth. Set aside.

To make the soup: Heat the remaining oil in a soup pot over a medium-high heat add onion and fry until translucent. Add the garlic, oregano, and thyme and fry for another minute. Add 2 cups of stock and the remaining potatoes. Bring to a boil then reduce to a simmer and cook until the potatoes are tinder.

Mash the potatoes coarsely in the pot with a fork or potato masher keeping the texture and pieces of potato to enjoy in the soup. Pour the finished cheese soup base into the pot and add broccoli, seasoning and 1 cup stock. Stir and heat through. Add or subtract stock based on desired thickness.

Crispy Kale Chips (Recipe submitted by Jas Johnson, CSA crew member)

Ingredients

-1 large bunch of kale removed from stem

-2 tbsp. oil of choice (avocado oil is what I use)

-2 tbsp. lemon juice

-1/2 tsp. salt and cayenne pepper to taste

Directions

Preheat your oven to 350 degrees and line a baking sheet with parchment paper or foil.

Tear or cut your kale into pieces and place in a large bowl. Drizzle with oil and lemon juice. Sprinkle seasonings and mix with hands to ensure an even coating of the mixture.

Place the kale on the baking sheet and bake for 10-15 minutes or until you have reached desired crispness.

Kohlrabi Slaw (Recipe Inspired by https://www.feastingathome.com/kohlrabi-salad-with-cilantro-and-lime/)

Ingredients

-6 cups kohlrabi chopped into matchstick pieces (feel free to substitute cabbage or cucumbers to make up part of the kohlrabi and create more diversity)

-1/2 cup cilantro or dill (one small bunch)

-Half of jalapeño diced

-1/4 cup chopped onion

-Lime juice from one lime

-Orange juice from one orange

Citrus Dressing:

-1/4 cup olive oil

-1/4 cup orange juice

-1/8 cup lime juice

-1/4 cup honey or agave syrup

-1/2 tsp. salt

-1 tbsp. rice vinegar

Directions

Trim and peel kohlrabi. Cut off both ends and cut in half from top to bottom. Thinly slice, rotate and slide again creating 1/4 matchstick pieces.

Place in a large bowl and add cilantro (or dill), onions, chopped jalapeño, orange and lemon zest. Whisk the dressing together and toss with salad. Add cilantro (or dill) as a garnish.

Preview CSA Week #3

It’s a short week after the Memorial Day holiday… here is the Tuesday preview for the Thursday CSA share:

  • Arugula
  • Bok Choy
  • Green leaf lettuce head
  • Broccoli/Sprouting Broccoli
  • Kohlrabi
  • Cilantro/Dill
  • Kale

CSA Newsletter Week #2, May 27th

Farm Notes

Welcome to Week 2 of the 2021 UK-CSA Season! Last week was a great start to our season and we look forward to seeing all of you each week. There are two different pick up methods, drive through and walk up. If you have forgotten how you chose to pick up your share ask our staff and they will kindly assist you. Let us know if you would like to switch methods.

We still ask that face masks be worn while picking up and hand sanitizer is applied before entering the line. Also, a friendly reminder to bring your own bags as we have a limited supply of plastic bags. Canvas tote bags are also available for $10. Farm stand will have great goodies this week and will be operating on a first come first serve basis. Shares that are not picked up by end of day Friday will be donated to Glean KY.

Please remember to bookmark or subscribe to blog to get all the weekly details in your email inbox! Thank you for supporting your local CSA we will see you all soon!

What’s In Your Share

  • Butterhead lettuce head
  • Spinach
  • Braising Greens (mizuna, tatsoi)
  • Hakurei Turnips with greens
  • Garlic Scapes
  • Rhubarb
  • French Breakfast radishes

Farm Stand

  • Braising Mix: $6 per bag
  • Butterhead Lettuce: $3 per head
  • Garlic Powder: $5 per bag
  • Garlic Scapes: $4 per bunch
  • Hakurei Turnips: $3 per bunch
  • Peas: $6 per quart
  • Rhubarb: $2 per bunch or $4 per pound
  • Spinach: $5 per bag
  • Strawberries: $7 per quart
  • Sweet Potatoes, $2.50/lb
  • Turmeric Powder: $6 per bag

You-Pick

The you-pick field is not open yet.

Veggie Tips

  • Hakurei turnips are sweet and can be used in salads. They do not need to be peeled and the greens can also be eaten!
  • Garlic scapes can be used to make a tasty pesto and do well stored in a plastic bag in the crisper drawer for 1-2 weeks.
  • Rhubarb can be stored upright in a mason jar with the ends in an inch of water to maintain freshness.
  • Braising greens are spicy and will mellow when stir fried or sauteed.

Recipes

Easy Garlic Scape Pesto (Recipe Inspired by https://karalydon.com/recipes/easy-garlic-scape-pesto/)

Ingredients:

  • 1 bunch (about 1 cup chopped) garlic scapes
  • 1/2 cup packed basil
  • 1/2 cup walnut pieces
  • 1/2 cup parmesan cheese
  • 2 teaspoons lemon juice (half a lemon)
    1/2 cup olive oil
  • Salt & pepper to taste

Instructions:

In a high speed blender or food processor add garlic scapes, basil, walnuts, parmesan cheese, and lemon juice. Pulse until combined. With the blender or food processor running stream in the olive oil. Pause and scrape down the sides and continue to blend until pesto is combined and oil is emulsified. Store in a container in the fridge for up to 7 days.

Rhubarb Brown Sugar Crumble (Recipe Inspired by https://www.finecooking.com/recipe/rhubarb-brown-sugar-crumble)

Ingredients For Topping:

  • 1 tbsp. unsalted softened butter
  • 1 cup lightly packed light brown sugar
  • 1/2 cup old fashioned oats
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 8 tbsp. cold unsalted butter cut into small pieces

Ingredients For Filling:

  • 7 cups chopped rhubarb (tip: go half and half with strawberries for a sweeter dish)
  • 1 cup lightly packed light brown sugar
  • 1/4 cup cornstarch
  • 1 tbsp. lemon juice
  • 2 tsp. finely grated lemon zest
  • 1/4 tsp. kosher salt

Instructions:

Topping: Preheat your oven to 350 degrees and grease an 8×8 baking dish. In a food processor combine the flour, brown sugar, oats. cinnamon, and salt and pulse several times to combine. Add the cold butter and pulse until the mixture has a course texture (about a minute).

Filling: Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl and stir until evenly mixed. Place in baking dish and sprinkle topping evenly over mixture. Bake until the topping is lightly browned and rhubarb is tender (about 45-60 minutes). Transfer to a rack to cool and allow juices to thicken (about an hour).

Strawberry-Rhubarb Shrub

Submitted by Diane Crossfield, CSA crew member

A shrub is composed of fruit, acid and sugar, cooked down to a concentrated syrup. Aromatics and herbs can be added for more flavor profiles.

Shrubs are primarily used in beverages; they can brighten sparkling or still water, or be used as a component in a refreshing cocktail. Not to be limited to just beverages, shrubs can be poured over ice cream, pound cake, waffles, whatever you’d like to add bright fruit flavors to.

The basic recipe for a shrub starts with equal parts water and sugar, however, you can cut the amount of sugar in half without sacrificing the flavor if you want to limit your sugar somewhat.

Once the sugar is dissolved, add fruit of choice, cut into smaller pieces as needed, add to sugar water, then simmer until fruit breaks down and blends with sugar. This can take anywhere from 30 minutes to a few hours, depending on the fruit and the amount used.

When fruit is about halfway broken down, add any aromatics or herbs of choice.

Once fruit is dissolved, add vinegar of choice, simmer for a few more minutes, then remove from heat and strain.

Let cool before storing in the fridge. Can be stored for up to a month in fridge.

To use, add one to two ounces shrub to 8 ounces of sparkling water, adjust to taste. For cocktails, experiment with different types of liquor, or use whatever your preference is.

Ingredients:

10 stalks rhubarb

1 quart strawberries

2 knuckles ginger root

2 spears rosemary

Zest of 1 lemon

2 tbsp white balsamic vinegar

6 cups water

3-4 cups sugar

Cocktail ideas:

2.5 oz strawberry-rhubarb shrub

2 0z vodka

.25 oz fresh lemon juice

Sparkling rosé wine

Shake shrub, vodka & juice with ice, strain into glass over fresh ice, top with a splash of sparkling rosé, garnish with sprig of fresh mint & lemon peel twist.

Instructions for making Shrub:

In large sauce pan or stock pot, add water, sugar, chopped rhubarb and peeled, chopped ginger root. Let cook down over medium heat until sugar begins dissolving and rhubarb begins to soften. Add hulled strawberries, reduce heat to med-low, let simmer one hour.

Add rosemary and lemon zest once the rhubarb and ginger are soft, and the strawberries are breaking down. Reduce heat to low simmer.

The mix should be mostly broken down and reduced after another 30 minutes (the consistency should be like a syrup; if it’s not, continue to simmer over low heat

until reduced).

Add vinegar once removed from heat, allow to steep in while mix cools.

When cool enough to handle, strain through to remove larger pieces of vegetal matter; expect smaller matter to remain.  Bottle and store in fridge up to a month or two.

Preview CSA Week #2

It’s another hot week…. here is our week 2 preview for the CSA:

  • Butterhead lettuce head
  • Spinach
  • Braising Greens (mizuna, tatsoi)
  • Hakurei Turnips with greens
  • Garlic Scapes
  • Rhubarb
  • French Breakfast radishes

Final shares will be determined on Thursday and final list sent out via email and in the newsletter.

CSA Newsletter Week #1, May 20th

Farm Notes

Welcome to the 2021 UK-CSA Season! We are excited to kick off the year of vegetables, and for once, it is not raining. The farm has been in a flurry of activity as fields are prepped, crops are seeded and planted, and new staff have joined our team. We will be introducing our team over the next couple of weeks as you will become accustomed to seeing our (masked) faces on both campus and at the farm.

Please remember to bookmark this blog or subscribe to the blog to get it in your email inbox. Today at pick up, if you elected for bagged shares, please remain in your vehicle and proceed to our drive through locations indicated in the email sent earlier this week. If you chose walk-up shares, please park and follow signs to the pick up. You will check in with a staff member who can answer questions on-site. Remember to bring your own bags to carry your veggies home.

If you need to make a payment, need to check payment status, or forget which pick up method you chose, our staff have this information with them today so just ask someone on site and they can remind you. Read on for full share details and recipes.

What’s In Your Share

  • Arugula
  • Garlic Powder
  • Herb plant (basil or flat leaf parsley)
  • Lettuce Mix
  • Popcorn
  • Spinach
  • Sweet Potatoes

Farm Stand

  • Arugula, $4/bag
  • Carrots, $2/lb
  • Celery, $3/bunch
  • Garlic Powder, $5/bag
  • Green Onions, $3/bunch
  • Lettuce Mix, $4/bag
  • Spinach, $5/bag
  • Strawberries, $7/qt – limited quantity, 1 per person
  • Sweet Potatoes, $2.50/lb
  • Turmeric Powder, $6/bag
  • Veggie Transplants $3 (tomato, pepper)
  • Annual flower 4-packs $3

You-Pick

The you-pick field is not open yet. We anticipate having some raspberries soon.

Veggie Tips

  • Popcorn can be popped in a paper sandwich bag in your microwave without removing the kernels. Simply coat cob with a tablespoon of oil, place in bag, close bag, and set microwave to 2 minutes. Stop timer once kernels slow down their popping. The cob will be hot but most of the kernels will pop off.
  • Bagged greens will hold well inside the bags for 5-10 days. Arugula is most tender and should be eaten first.

Recipes

Pizza Variations

A farm favorite meal is homemade grilled pizza. Two pizza ideas with arugula two different ways:

-Make an arugula pesto to use as your base. Top with cheese, garlic powder, spinach, roasted sweet potatoes, or any other desired toppings.

Ingredients:
1/4 cup pine nuts (or walnuts)
2 cups arugula
1/2 cup freshly grated Asiago cheese (about 1 1/2 ounces)
1/2 cup olive oil
1 clove garlic, smashed
salt
freshly ground black pepper

Directions:
Preheat oven to 350ºF.  Toast the pine nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant.  Transfer the nuts to a dish to cool.  Combine the arugula, Asiago cheese, oil, garlic, and pine nuts in a blender or food processor; process until thoroughly combined and smooth.  Season with salt and pepper to taste.

-Use a standard tomato or olive oil base, top with cheese and any other desired toppings. For the omnivores, garlic powder, prosciutto or pepperoni, and egg. Tip: fry the egg in a skillet on the stovetop to over-easy or over-medium before placing on top of the pizza. Use the broiler to finish cooking the egg. Add fresh arugula for the last 30 seconds in the oven or on the grill and allow the heat to lightly wilt the greens before eating.

Salad Variations

Did you know sweet potatoes go well in salad? Here is one recipe for inspiration. For salad, roast the sweet potatoes in cubes and then cool. Toss with spinach and lettuce greens. Other items to add to your salad may include: quinoa, dried cranberries, avocado. Toss with lemon juice, olive oil, and/or some apple cider vinegar. This salad is robust and does not need to be overpowered with a heavy, flavorful dressing. Mix ingredients just before serving for best eating quality.

Sweet Potato Casserole

Submitted by Kenneth Wireman

Ingredients:

  • 40 oz of cooked, strained, and mashed sweet potatoes
  • 1 cup brown sugar
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 eggs, beaten
  • 1 cup milk or milk substitute

Instructions:

  1. Mix all together and put into an 8″ x 8″ buttered baking dish. Bake for 30 min at 350 F.

Topping Ingredients:

  • 3/4 stick butter or margarine, melted
  • 3/4 cup rice krispies
  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts (optional)

Instructions for Topping:

  1. Mix and sprinkle over top
  2. Bake for 15 more minutes at 350 F.

Preview CSA Week #1

Yes it is happening… week 1 of the UK-CSA 2021 season kicks off THIS THURSDAY on May 20th. Set your alarms and mark your calendars. We all can’t wait! Full CSA pick up details will be sent via email before Thursday.

Each Monday we will share a preview of shares here at the blog. The preview is not the “final list” but gives you an idea of what to expect to help you meal plan.

Each Thursday we will post our weekly newsletter including farm updates, photos, the final share list, crops available for you-pick, items for sale at the farm stand, veggie tips, and most importantly, recipes for using the CSA share for that week.

To get a copy of the blog posts sent to your email inbox, simply input your email address in the right blog sidebar and click “Sign Me Up!”

Week 1 CSA Preview:

  • Arugula
  • Garlic Powder
  • Herb plant (choice of basil or flat leaf italian parsley)
  • Lettuce Mix
  • Popcorn
  • Spinach
  • Sweet Potatoes