A beautiful blanket of fog greeted us to the fields this morning as we harvested your vegetables. The cooler temperatures have been a welcome respite from the heat, but it has slowed down the ripening tomatoes. While we won’t have any boxes of extra tomatoes available this week, we hope to offer them again when we have a surplus!
Note from an Apprentice
By Adam Shewmaker
My name is Adam Shewmaker and I am an apprentice at the UK Horticulture Research Farm. I will be a senior this upcoming semester and I’m a Sustainable Agriculture major. I am also a member of Phi Delta Theta fraternity and am enrolled in Army ROTC. I have had an amazing college experience and this apprenticeship this summer has made it that much better.
Farming has always been a passion of mine. My grandparents have a beef cattle farm in Washington County with about 170 head over nearly 700 acres. Growing up I would spend every chance I got out there on the farm, whether it was riding four wheelers or helping my grandpa mow on the farm, I loved being out there. As I have gotten older I have started taking more responsibility out on the farm and I have started to understand what it takes to be sustainable on a farm. After I graduate I will be commissioned in the Army, but when I get back I plan on taking over the family farm.
With so many acres on the farm, I always thought it was being underutilized for just beef cattle. This summer apprenticeship out at the Ag farm has really opened my eyes to all the possibilities and ways I could diversify my farm. Being out in the field harvesting and then seeing the final product before it is given out to the share holders is really a great feeling. It takes a special kind of person to be a farmer and working with all the great people out at the Ag farm has really inspired me and motivated me to be the best farmer I can be.
What’s In Your Share
For August 1st, you’ll find:
+ 6 Squash and Zucchini
+ 5 Cucumbers
+ 4 Eggplant
+ 5 Bell Peppers
+ 3 lbs. Tomatoes
+ 3 lbs. Green Tomatoes
+ 4 Onions
+ 2 Garlic
The following crops are available for U-Pick:
+ Okra (You want to cut the okra pods when they are 3″ or less, if you find a larger okra pod, do everyone a favor by cutting if off the plant to encourage more pods to grow.)
+ Basil (Note: basil is located in a different field, down the grassway and on your left. Pinch off the tops of the plants to encourage more growth.)
+ Herbs (These plants are still young, but feel free to cut a bit off, they will continue to grow)
+ Cherry Tomatoes are available in limited quantity, as they have been slow to ripen
There are no more green beans for U-Pick!
Green Tomato Chutney
From Simply Recipes
These instructions include instructions for canning the chutney. If you plan on storing in the refrigerator and using up within a few months, you can skip the sterilization and canning steps (steps 1 and 4).
2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
1 1/4 cups brown sugar, packed
1 cup chopped red onion
1 cup golden raisins
1 cup cider vinegar
2 Tbsp chopped candied ginger
1 Tbsp mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon fennel seeds
1 teaspoon of salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
Pinch of ground nutmeg
3 pint jars or 6 8-ounce jars for canning
1. Sterilize the jars and lids. Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars. If you don’t have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack. Put the burner on high and heat until a rolling boil. Boil for 10 minutes. To sterilize the lids, place them in a bowl and pour boiling water over them.
2. Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings.
3. Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage.). Scoop the green tomato chutney into the jars, filling them to 1/4 of an inch from the rim. Wipe the rims with a clean wet paper towel. Place sterilized lids on the jars. Secure with canning rings.
4. Place the filled jars back in the pot of hot water. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes, or 20 minutes if you are at altitudes between 1000 and 6000 feet. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely. The jar lids should make a popping sound as they seal. If a lid doesn’t seal for some reason, store the jar in the refrigerator.
Makes 3 Pint-sized jars.
1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.
So Good Chocolate Zucchini Cake
Submitted by Katie Fiske
2 cups granulated sugar
1 cup miracle whip or miracle whip light dressing
2 cups shredded zucchini
2 tsp. vanilla
2 ½ cups flour
½ cup unsweetened cocoa
2 ½ tsp. calumet baking powder
1 ½ tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt
1/3 cup milk
1 cup chopped walnuts
2 cups powdered sugar
3 Tbsp. milk
1 tsp. vanilla
Preheat oven to 350. Beat granulated sugar and dressing at medium speed with electric mixer until smooth. Blend in zucchini and vanilla. Add combined dry ingredients alternately with milk, mixing well after each addition. Stir in walnuts. Pour into greased 12-cup fluted tube pan or 10-inch tube pan. Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; loosen from side of pat with spatula or knife and gently remove cake. Cool completely on wire rack.
Mix powdered sugar, milk and vanilla. Drizzle over cake. Makes 12 servings.