Thanksgiving boxes-now available!

Fall Greens Boxes, Winter Storage Boxes and a la carte items are now available to order for campus or farm pick-up on Tuesday, November 24th.  You must place your order through the Farmigo webstore ( before Monday (11/23) at noon.  Don’t miss out on getting local, organic produce for your upcoming holiday meals.  Our best guess for what will be in each type of box are:

Fall Greens Box: Spinach, Lettuce Mix, Arugula, Broccoli, Chard, Collards or Kale, Romaine Lettuce, Brussels Sprouts

Winter Storage Box: Beets, Turnips, Potatoes, Cabbage, Sweet Potatoes, Carrots, Winter Squashes

A la carte items include: Rainbow Chard, Romaine Lettuce, Broccoli, Butterhead Lettuce, Chioggia Beets, Golden Beets, Lacinato Kale, Spinach, and Turnips.

Thanks for your continued support!

A picture of last years Winter Storage Box:



Thanksgiving boxes

We are offering Thanksgiving boxes for delivery to campus (or farm pick-up) on Tuesday, November 24th for $30/box.  You must reserve your box through the Farmigo webstore ( starting this Friday (11/20)  at noon through Monday (11/23) at noon.  Don’t miss out on getting local, organic produce for your upcoming holiday meals.  Our best guess for what will be in each type of box are:

Fall Greens Box: Spinach, Lettuce Mix, Arugula, Broccoli, Greens (Chard, Collards and/or Kale), Romaine Lettuce, Brussels Sprouts

Winter Storage Box: Beets, Turnips, Potatoes, Cabbage, Sweet Potatoes, Carrots, Winter Squashes

We will update you on amounts of each item that we plan to include in the boxes by this Friday (11/20) and will be selling some additional a la carte items such as (but not limited to): Romaine Lettuce, Broccoli, Spinach, Turnips, Greens (chard, collards, kale), and possibly Brussels Sprouts.

Thanks for your continued support!  We started to harvest the Brussels Sprouts today–aren’t they pretty?

CSA Farm Stand

The UK Community Supported Agriculture project will be selling certified organic produce this winter through our farmigo webstore.  It will be managed online through our farmigo webstore (link here).  The webstore will be open each Monday at noon until the following Thursday at 6am where you can login and buy items a la carte every week for at least the next month.  The webstore will not be limited only to 2015 CSA members, everyone is welcome to participate.  Those who have ordered will be required to come pick-up the produce at our delivery location: the E.S. Good Barn on Thursdays from 4-6pm.  Payment can be made by credit card upon checkout on the webstore, or you may bring a check or pay with cash when you pick-up your vegetables.  We will also be harvesting a few extra items for walk-up customers, but we highly encourage pre-ordering to guarantee availability.      


Please download our complete terms for additional information:  2015 CSAFarmStand Terms.  This is best for new customers to read.

We will also be doing the Thanksgiving boxes again this year,  with delivery on Tuesday, November 24th.  These will be pre-packed boxes of items and can be reserved from Friday, 11/20/15 through Monday 11/23/15.   More information, including our best guess for what you should expect in them will be sent via email.

Let us know if you have any questions and we hope to continue seeing you!



CSA Newsletter Week #22, October 22nd

Farm Notes

Wow! What a summer it has been. Firstly, we’d like to thank all of you wonderful shareholders for supporting us and hanging in there this summer! We literally couldn’t do it without you! This week is going to be a big share, so don’t forget your bags this week. With that being said, we have been very busy harvesting and not doing much else besides that in preparation for distribution this week.

There are a couple of other things we’d like to mention. We will probably be selling produce throughout the winter months and we will most likely have thanksgiving boxes to sell as well. We will keep you all updated via email. If you have any thoughts on whether you’d like to buy produce during the winter, you can indicate so on the 2015 survey. (See below.) If you loved the CSA this year and you’d like to sign up for next year, sign ups will probably begin in January. We will let you know by email.

If you have not taken the 2015 survey, this is your last chance to complete it. You can take it here. We appreciate your feedback!

The UK Horticulture club will also be selling apples this week at the campus pick-up site. They will accept cash and check only.


Note from an Apprentice

This week’s note is from Ellen Green.

Some of my fondest memories of my summer as an apprentice are the fun ones: 70’s and 80’s Hit Rewind 105.5 FM blasting from a small radio while everyone sang along as we worked in the packing shed, cooking and eating lunch as a community on harvest days, and sharing stories and jokes when we worked in the fields.  However, the memory that sticks out most in my mind isn’t from a particularly good day at the farm.  It was a rainy harvest day in July and I had forgotten to bring my good raincoat. By 9 AM I was soaked, covered in dirt from pulling up beets in the mud, and mentally kicking myself for being so ill prepared. As much as I loved learning the basics of farming, working with plants, and getting to be outside, this was one of those times when I doubted myself and my ability.

That afternoon at distribution I was still slightly wet, muddy, and drained both physically and emotionally. Still, I did my best to be friendly to everyone that came down the line. I took up small talk with a woman as she waited to collect her share, and she asked me how I was doing. I said I was good, although a little tired, and quickly apologized for complaining. She smiled and said, “I think a farmer is allowed to complain about being tired now and again.”

I came into the apprentice program having absolutely no prior agricultural experience, and I was self-conscious of this. Before the summer began, I imagined this program could be my “Getting Back to The Land” moment where I truly connected with nature and my food through farming. Now that the summer is over and the CSA is coming to a close, I see this is true. I do feel more aware of myself and of my place in nature.  Sure, it took me a few days to adjust to having perpetual dirt under my nails, I was terrified of driving a tractor, and I was lousy at tying tomatoes, but I did it! I learned things, and I improved myself. I worked hard with good people for good people. I wanted to be a farmer, and here I was, being called just that! It was passive validation, yes, but sometimes that is the best kind.  The greatest gift I received from this summer was a community that helped me grow.  As an apprentice, I conquered fears, made friends, and connected with so many people in the Lexington community- all of which was made possible by the family that the CSA program has cultivated.

I could not find a good picture of Ellen, but here is a profile of her earlier in the season. She is the one in the blue striped shirt.

I could not find a good picture of Ellen facing the camera, but here is a profile of her earlier in the season. She is the one in the blue striped shirt.

What’s In Your Share

For this week, you’ll receive:
+ Winter Squash (of the Butternut variety)
+ Potatoes
+ Salad and Spinach Mix
+ Turnips
+ Beets
+ Cabbage
+ Chard
+ Broccoli
+ Cauliflower
+ Brussels Sprouts
+ Romaine

Romanesco cauliflower

Romanesco cauliflower

Notes about some of your veggies this week:
+ As was mentioned a few weeks ago, some of your potatoes may have a green spot on them. Just peel that off or cut it off when you are using your potatoes.
+ Turnip greens! You can eat them and you should! They are delicious. You can find some recipes to try below.
+ Brussels Sprouts. They don’t look very pretty at all. Which is why you are getting 2 in your share. They are difficult to grow here and every year we try and they are never ready in time for the regular CSA season. Well we got them to you all this year, but they don’t look the best. We are still learning and we’ll try again next year!


Veggie Tips

How to Can Beets
From The Practical Produce Cookbook by Ray and Elsie Hoover

Cover with boiling water until skins slip easily. Can small beets whole; cut larger ones into uniform slices or dice them. Pack hot. Cover with boiling water, leaving 1 inch headspace. Add 1/2 tsp. salt to pints and 1 tsp. to quarts. Iodized or plain table salt may be used. Process in a pressure canner; pints 30 minutes and quarts 35 minutes. Process at 10 lbs. pressure for elevations up to 1000 feet about sea level.


Pickled Beets

1 gal. beets
2 qts. vinegar
2 cups water
6 cups sugar
1 tbsp. whole cloves
3 sticks cinnamon
2 tbsp. salt

Choose smaller beets if they are to be left whole. Wash beets. Cook, unpeeled, until skins can be easily slipped off. Mix other ingredients and bring to a boil; simmer 15 minutes. Pack hot peeled beets into jars. Pour hot pickling solution over beets and cover with lids. Process in boiling water canner for 30 minutes. Yield: 7-8 pints.


Lebanese Pickled Turnips

Every Middle Eastern market sells jars of crunchy pickled turnips tinted the rosy color of beets. The pickles are easy to duplicate, their garnet hue achieved by adding a slice or two of raw beet to each jar. Serve with sandwiches or hamburgers in place of a store-bought dill pickle, or with sliced salami or pate. OR offer them with olives and toasted nuts as an accompaniment to drinks. The small, thin-skinned Tokyo turnips work well here.

1 and 3/4 cups water
1 Tbs plus 1 tsp kosher or sea salt
1 clove garlic, halved
1 small dried red chile (optional)
1/2 cup white wine vinegar
3/4-1 pound turnips, preferably no larger than a golf ball, greens removed
1 small red beet, peeled

1. To make the pickling mixture, in a small saucepan, combine the water, salt, garlic, and chile. Set over moderate heat and stir until the salt dissolves. Set aside to cool. When cool, stir in the vinegar.
2. If the turnips are small and thin skinned, you do not need to peel them. Simply scrub them well and quarter them through the stem end. If they are larger and thick skinned, peel them thickly and cut each on into 6 wedges. Cut the beet into pieces of approximately the same size as the turnips.
3. Pack the vegetables into a clean 1-quart jar. Pour the pickling mixture over them, tucking the garlic halve and chile down into the jar. You should have just enough pickling mixture to cover the vegetables and fill the jar. Cover and refrigerate for 1 week before tasting. The pickled turnips will keep in the refrigerate for at least 2 weeks longer.



Glazed Hakurei Turnips

Bring out the flavor in these most delicate and delicious Japanese turnips.

1 bunch hakurei turnips,, trimmed, and quartered, greens reserved
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.


Brussels Sprouts with Bacon
From The Practical Produce Cookbook by Ray and Elsie Hoover

4 cups brussels sprouts
1/4 lb. bacon
1/2 cup finely chopped onions
2 tbsp.  butter
1/2 tsp. salt or to taste
1/8 tsp. pepper

Cook sprouts until barely tender. Fry bacon until crisp. Remove bacon and all but 2 tbsp. of drippings. Add onions and cook until lightly browned. Add sprouts and butter. Reheat. Toss with bacon. Add salt and pepper.


Turnip and Turnip Greens Soup
From Chez Panisse Vegetables by Alice Waters

1 yellow onion
1 clove garlic
1 Tbsp olive oil
1 Tbsp unsalted butter
2 bunches young turnips with greens
1 bay leaf
1/2 tsp chopped thyme leaves
1 small piece prosciutto or bacon
8 cups rich chicken stock
Salt and pepper
Reggiano Parmesan cheese

1. Peel and slice the onion and garlic thin. Put in a nonreactive pot with the olive oil and butter and 1 Tbsp water and stew, covered, until they are soft and translucent. Trim off the stems and greens from the turnips and reserve the greens. If the turnips are very young and tender, it is unnecessary to peel them. Trim off their roots, slice the turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. Add the bay leaf, thyme, prosciutto or bacon, chicken stock, and salt and pepper. Cover and simmer over low heat for about 1/2 hour.
2. Wash the turnip greens and cut them into 1/2-inch wide strips and stir them into the soup. Simmer the soup for another 10 minutes or so, until the greens are soft and tender. Garnish the soup with a few curls of shaved parmesan.

Note: Vegetable stock can be substituted and prosciutto or bacon omitted for a meatless version.
Also, you may want to halve the recipe to match the turnip bunch size.


Pumpkin Cinnamon Rolls
From The Practical Produce Cookbook by Ray and Elsie Hoover

1 1/3 cup milk
1/2 cup butter
2 cups cooked, mashed pumpkin
1/2 cup sugar
1 1/2 tsp. salt
4 eggs
2 pkgs. (2 tbsp.) yeast
8 cups flour
1/4 cup melted butter
1 cup brown sugar
4 tsp. cinnamon

Heat milk and 1/2 cup butter just until warm. Combine pumpkin, sugar and salt; add milk. Beat in eggs and yeast. Add flour. Mix, cover and let rise until double in size. Turn out on floured surface and knead until smooth. Roll out into two rectangular shaped pieces of equal size. Brush on melted butter. Mix sugar and cinnamon and sprinkle on dough. Roll dough jelly-roll style, starting with the long end. Slice into 1-inch circles. Place on lightly greased cookie sheets or round cake pans with rolls almost touching each other. Let rise in a warm place until double in size. Bake at 350° for 20 minutes. Frost if desired.

CSA Newsletter Week #21, October 14th

Farm Notes

This week has seemed to fly past as we are about to see each other again at distribution. Especially since we are doing distribution a day early this week, we have been harvesting the past two days so that we get everything done in time. It is amazing to think that we only have one more week left in the CSA and there seems to be so much left out in the field that we can harvest. However, most of that can be saved for the thanksgiving boxes that we do in November. (More information about that will be sent out later).

If you haven’t taken our 2015 survey, you can do so here.

Two GEN 100 classes came out on Tuesday and helped plant garlic.

Two GEN 100 classes came out on Tuesday and helped plant garlic.


What’s In Your Share

For this week, you’ll receive:
+ Sweet potatoes
+ Acorn Squash
+ Arugula
+ Bunched Greens (Your choice: Kale, Collards or Chard)
+ Cauliflower OR Broccoli
+ Mixed Herbs (Your choice: Sage, Thyme or Flat Parsley)
+ Carrots
+ Romaine Lettuce



The You-pick field will be closing this week on Thursday. We will be mowing the rest of the beds down towards the end of the week so we can lift the plastic and get our cover crops in. If you haven’t gotten out to the field, today is probably your last chance.

Because that wasn't posed at all....just kidding! We know you work hard Aaron.

Because that wasn’t posed at all….just kidding! We know you work hard Aaron.


How to can sauerkraut
From The Practical Produce Cookbook by Ray and Elsie Hoover

Heat well-fermented saurekraut and liquid to simmering (185-200ºF). Do not boil. Pack hot kraut into clean, hot canning jars to within 1/2 inch of the top of the jar. Cover with hot juice, leaving 1/2 inch headspace. (If there is insufficient sauerkraut juice to cover all the kraut in the jars, use a boiling hot, weak brine that contains 2 tbsp. salt for each quart of water). Process in the boiling water bath canner 15 minutes for pints and 20 minutes for quarts. Star to count processing time as soon as the hot jars are placed in actively boiling water.

How to freeze saurekraut
Pack kraut and juice in rigid plastic moisture-vapor proof freezer containers, glass freezer jars (leaving at least 1 1/2 inches headspace), or in  heavy, tightly sealed plastic freezer bags. Freeze.


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.



Sweet Potato and Black Bean Chili

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

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


Arugula Pesto

This pesto is a great way to spice-up your pasta or potatoes or other steamed vegetable.

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

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.


Fall Vegetable Stir Fry
Submitted by Cheryl Kastanowski, adapted from Harmony Valley

5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalen, minced

(Saute vegetable ingredients are all optional and variable.)
Hard vegetables:
Broccoli, chopped into bite-sized pieces
Carrots, sliced into discs

Yukina savoy, roughly chopped
Chard, roughly chopped

Chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)

Stir fry sauce ingredients:
1/4 c. soy sauce
1 1/4 c. water
1 Tbsp. fresh ginger, minced
1 tsp sesame oil
2 Tbsp. dry wine (optional)
3 Tbsp. cornstarch

1. Heat 1 Tbsp. oil over medium heat in a large skillet.
2. Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
3. Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
4. Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
5. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
6. Add cooked spaghetti/noodles and heat through.

CSA Newsletter Week #20, October 8th

Farm Notes

This week we had some help from a couple of GEN 100 classes. They got a short tour of the organic section and then the first group helped with harvesting potatoes and the second group helped us harvest the carrots. With their help, we finished harvesting the rest of the potatoes that were in the field and now we can prepare the field for sowing cover crops.

As another reminder, next week’s distribution will be on a different day due to the Thursday night football game. Distribution will be Wednesday, October 14th. We will still set up outside of the E.S. Good Barn for those that pick up on campus and of course at the farm for those that pick up at the farm.

As we are nearing the end of our CSA season, we have a survey that we would like you all to complete. Its an anonymous survey and we’d just like to get your feedback on how we did and any thoughts or comments you have for us next year. Click here to take our 2015 Survey. We appreciate you!



What’s In Your Share

For this week, you’ll receive:
+ Winter Squash (of the Carnival variety)
+ Potatoes*
+ Cauliflower
+ Broccoli
+ Savoy Cabbage
+ Kale
+ Spinach
+ Carrots
+ Red Meat Radishes (also known as Watermelon radishes)

* A note about our potatoes this week:
Some of your potatoes may have a green spot on them. You should not eat that spot. It forms when it is exposed to light (which sometimes happens when the potato grows too close to the surface of the soil). When it turns green, it produces a toxin called solanine. The rest of the potato is still safe to eat. You can just peel off the skin that has the green spot or simply cut that area off. We tried to take out any of the potatoes that had a lot of green spots on them, but we may have missed some or the potato may have just a small spot. We just wanted to make you all aware of your potatoes.



Items that are still available for you-pick this week include the following:
+ green beans (there is less than half a row of green beans in the you-pick field that still has some beans on it)
+ hot peppers
+ Herbs: onion chives, garlic chives, some flat parsley, thyme, marjoram, savory, lavender, chamomile, sage, oregano, rosemary and basil
+ flowers

Please remember to bring your own pruners or scissors for harvesting U-Pick items!


Veggie Tips

+ The carnival squash is very similar in shape to the acorn squash. The taste is similar to butternut squash and sweet potatoes and is an excellent source of vitamin A. You can store this squash in a cool, dry area.

Carnival squash

Carnival squash


How to make saurekraut:
From The Practical Produce Cookbook by Ray and Elsie Hoover

Remove defective and coarse outer leaves from the cabbage. Cut away any spoiled or damaged spots. Rinse heads in cold water to remove dust or visible dirt particles. The bacteria needed to ferment the cabbage are found on the cabbage leaves.

Cut heads into halves or quarters and slice or shred the cabbage so that the shred is long and thin as possible. If you use a food processor, you may not get this characteristically desirable shred, but it will not affect the fermentation.

Weigh the cabbage. Place it in the container (crock or food grade plastic pail). For every 5 lbs. of cabbage, sprinkle with 3 tbsp. pure canning/pickling salt (use a non-iodized salt because iodine will prevent the bacterial fermentation necessary to change cabbage into sauerkraut). Mix well to distribute the salt uniformly. Allow the salted cabbage to stand a few minutes to wilt slightly. Then pound the cabbage firmly with a wooden tamper until enough juices are drawn out to cover the cabbage. Repeat this procedure, layer by layer, until the container is filled to the desired depth and the cabbage is completely covered with juice. Leave at least 4-5 inches between the cabbage and the top of the container.

A water-filled plastic bag is one of the easiest and best ways to both cover and weight down the cabbage. Be sure that you use a heavy-duty, watertight plastic bag that is intended for food use and is not colored. Fill the bag with water to a depth of 3-4 inches, allow the bag to completely cover the cabbage and tie securely.

As an alternative method, cover the cabbage with a clean cloth or clear plastic, fitting the covering snugly against the sides of the container. Then cover it with a wooden, china or other nonmetallic disc and place a weight on top. It is absolutely essential that you cover the cabbage and liquid to exclude air, since the fermentation process requires anaerobic conditions (without air).

Place the container of cabbage in a well-ventilated place with a relatively constant temperature. If kept at room temperature (68-72ºF), the kraut should be ready in three to four weeks. At higher temperatures, fermentation will proceed more rapidly and the kraut will be ready sooner. Similarly, if kept at temperatures lower than 68ºF, a slow fermentation will occur, but may be incomplete if the temperature drops below 60º. It is desirable to provide 68-72ºF temperature during the first several days in order to begin production of the acid which will preserve the cabbage. Then, if desired, the container could be stored in a cooler area (basement, unheated garage, etc.) if you want a slower fermentation. If the temperature drops below freezing, fermentation will stop, but will start again when the temperature rises into a favorable range.

Check the container daily. During the fermentation, film yeasts or molds may form on the surface of the liquid. If they appear, skim them off. If any discoloration appears within the top inch of kraut, remove it. If you are using a cloth covering, rinse or replace it each time you remove scum or spoiled cabbage.



Carrot bread with lemon glaze
From The Practical Produce Cookbook by Ray and Elsie Hoover

1 cup shredded raw carrots
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 1/2 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 cup chopped nuts for
1/2 cup raisins (optional)

Beat carrots, sugar, oil and eggs 1 minute. Add flour, soda, cinnamon and salt; beat another minute. Stir in nuts and raisins. Pour into a greased 9×15 inch loaf pan. Bake at 350º for 50-60 minutes.
Variation: Replace grated carrots with mashed carrots. Leftover carrots work fine.

Lemon Glaze:

1/2 cup powdered sugar
1 tsp. grated lemon peel
1 tbsp. lemon juice

Blend until smooth. Drizzle over loaf.


Savoy Cabbage on Toast
From Vegetable Literacy by Deborah Madison

1/2 lb. Savoy Cabbage (1/2 small cabbage)
2 Tbsp butter
Sea salt
1/4 cup cream or half and half
Freshly ground pepper
2 slices ciabatta or whole wheat bread
Paper thin slices of aged Gouda cheese

Slice the cabbage into ribbons a generous 1/4 inch wide. Rinse but do not dry them.
Melt the butter in a wide skillet over medium heat. When the butter begins to foam, add the cabbage, season with 1/2 tsp salt, and turn it in the butter. Pour in the cream mixture, turn down the heat to medium low, cover partially, and cook until tender, about 10 minutes. Taste for salt and season with pepper. There should be a little liquid in the pan.

While the cabbage is cooking, toast the bread, then set a slice on each of 2 plates and cover with the cheese. When the cabbage is done, spoon it over the toasts, allowing some of the juices to puddle on the plates. Serve right away and eat with a knife and fork. If you eat slowly, the bread will soften and absorb the delicious juices.

Serves 2.

Variation: Season with herbs. Cabbage goes well with parsley and dill, but also cumin, rosemary, and thyme. Add fresh herbs at the end of cooking.


Potato Dumplings
From The Practical Produce Cookbook by Ray and Elsie Hoover

1 qt. water
1 tsp. salt
5 cups mashed potatoes
1 1/2 cups flour
2 eggs, slightly beaten
1 tsp. baking powder
1 tsp. salt

In saucepan, bring water and 1 tsp. salt to a boil. In bowl, combine remaining ingredients; mix until fluffy. Roll into 1-inch balls; drop into gently boiling water. Cook about 7 minutes. Drain; serve warm. Serve with roast beef or gravy.

CSA Newsletter Week #19, October 1st

Farm Notes

This week we got in our garlic bulbs for next years planting. We plant our garlic into plastic beds and we separate each bulb into individual cloves and plant those. With the help of some students from the Montessori school who came for a tour on Wednesday, the rest of the garlic has been separated. Hopefully on Friday we can get those cloves in the ground.


Alex is really excited about the garlic.


Many of you have been asking about the delivery date for the Thursday UK football home game. We are going to move distribution day to Wednesday October 14th instead. We will still set up outside of the E.S. Good Barn on campus and at the farm for those that pick up there.

As a reminder, we are having our fall potluck this Saturday, October 3rd. We will meet at the organic building at 12:30 and eat at 1 pm. Feel free to bring family and friends and of course a dish to share! The farm will provide all plates, cups, utensils, water, lemonade and hot cider. We can’t wait to see you all!


Note from an Apprentice

This week’s note is from Chelsey Schlosnagle.

When I stepped into my first sustainable agriculture course, I was blown away.  Coming from a farming community, there were many tricks of the trade that I had never heard of before.  Beneficial insects, using allelopathic plants as pest control, cover cropping, and studying the components of soil and the role that tillage plays in the health of our soil…all of these concepts were not commonly taught and spoken of.  But the excitement that I saw in all of my professors when they talked about these things was intriguing and contagious! I started studying on my own and going to conferences and conventions where resources such as the soil were the buzz.  I can’t explain how great it is to work and study with people who are genuinely motivated and passionate about the health of the farm.  My first day at the South Farm was exciting for sure, and I always enjoy seeing how the components of the farm fit in together and how I can potentially replicate the parts that I like down the road at home.

The one thing that I know for sure is that the produce grown for this CSA is the best I have ever seen not only for the quality of the produce, but because it is being cared for by young people of all ages and all walks of life who simply care about what you as a customer are going to get in that CSA box of goodies on Thursday afternoon.  I believe that is one of the really cool parts about farming; that someone you know or have at least met in passing at the CSA pick up has worked their rear end off to bring you something that is nutritious for you and your loved ones, all while really being able to develop a knowledge of how to work with the soil to bring you these veggies. Thank you for supporting UK’s CSA. We sure love doing what we do!

Chelsey on the left tossing cabbage earlier in the season to Elizabeth.

Chelsey on the left tossing cabbage earlier in the season to Elizabeth.

What’s In Your Share

For this week, you’ll receive:
+ Pumpkin
+ Sweet Potatoes
+ Broccoli
+ Collards OR Chard
+ Salanova and Lettuce Mix
+ Cabbage
+ Cauliflower
+ Peppers



Items that are still available for you-pick this week include the following:
+ green beans (there is less than half a row of green beans in the you-pick field that still has some beans on it)
+ hot peppers
+ Herbs: onion chives, garlic chives, some flat parsley, thyme, marjoram, savory, lavender, chamomile, sage, oregano, rosemary and basil
+ flowers

Please remember to bring your own pruners or scissors for harvesting U-Pick items!

Washing the cabbage conveyor-style!

Washing the cabbage conveyor-style!

Veggie Tips

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.

Baked 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.

How to freeze broccoli:
Wash. For uniformity in blanching split stalks lengthwise, leaving heads about 1 to 1 1/2 inches in diameter. Blanch in water for 3 minutes. Cool immediately in cold water; drain and put in freezer containers.

How to freeze cauliflower:
Break heads into small florets about 1-inch in diameter. Rinse; drain. Blanch in salted water or add 1 tsp. ascorbic-citric acid mixture per gallon of water to inhibit color changes. Blanch 2-3 minutes depending on size of florets. Cool immediately in cold water; drain, package and freeze.



Pumpkin Muffins
From The Practical Produce Cookbook by Ray and Elsie Hoover

3 cups flour
1 cup sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup milk
1 cup mashed pumpkin
1/2 cup butter, softened
2 eggs, beaten

Put all ingredients in bowl in order given. Mix just enough to blend. Bake at 400º for about 20 minutes. Makes 20 muffins.


Quick Broccoli Chicken Noodle Dinner
From The Practical Produce Cookbook by Ray and Elsie Hoover

1 tbsp. vegetable oil
3/4 lbs. boneless skinless chicken breast, cut into 1-inch pieces
1/2 tsp. garlic powder
1 3/4 cup chicken broth
6 oz. wide egg noodles, uncooked
2 cups chopped broccoli
1 cup shredded cheddar cheese

Heat oil in a large kettle. Sprinkle chicken with garlic powder; cook in oil until no longer pink, about 5 minutes, turning occasionally. Add broth; heat to boiling. Add uncooked noodles and broccoli, stirring to coat noodles with liquid. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until noodles are tender, stirring ever two minutes. Remove from heat; stir in cheese until melted.


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

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

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


Roasted Garlic Cauliflower
Submitted by former apprentice Cheryl Kastanowski

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.