CSA Newsletter Week #16 September 12th

Farm Notes
The times are changing… we are now beginning our Thursday morning harvests when it is nearly dark! There are still plenty of crops to U-Pick, and there’s a lot more still to come in your full shares. We only have 6 more weeks after today, so enjoy the bounty while its here! This week, you’ll get to enjoy 2 Asian greens: Yukina Savoy and Bok Choi. See Veggie Tips below for more information on these crops.


Note from an Apprentice
by Peter Werle

Hello! My name is Peter Werle and I am a senior in the Sustainable Agriculture program at the University of Kentucky. I’ve been fortunate enough to work on farms throughout my life, instilling my deep passion for the outdoors and agriculture, but as of the beginning of this summer I had absolutely NO experience working on a sustainable/organic farm. So, I thought what better way than to dive in head first. With the help of Dr. Williams and Tiffany Thompson at UK’s organic farm, along with another organic farm in Georgetown, KY, I was able to learn more than I could have ever imagined.

Going into the summer I had two goals, the most obvious being that I wanted to learn everything I possibly could about sustainable agriculture systems and how those systems are best implemented. The other was a little trickier. I’ve lived on my own now for about four years and being your stereotypical ‘poor college kid’ I can’t say my diet has been the best. Unfortunately, you can only live off of Ramen Noodles and Little Caesars $5 pizzas for so long. Being a Sustainable Ag student and having access to all the fresh veggies, eggs, chicken and beef I could possibly want, I decided it was time I ‘walk the walk’. So I decided I would dedicate my summer to eating a local diet.

Now, I’m sure to some of you this may seem like no big deal, but for a 22 year old guy whose cooking expertise was limited to Skyline chili in a can and fried eggs, it proved to be quite the challenge. But, it turned out to be one of the best decisions I’ve made. When trying to cook within the confines of a farm rather than your typical brick-and-mortar store you’re forced to experiment with a lot of different ingredients that you never would have thought to use. The same can be said about different ways of cooking things. It forces you to experiment which teaches you what works and what doesn’t work. And believe me nothing is better than a good ol’ home cooked, locally sourced meal. All in all, I guess you could say the summer has exceeded my expectations and I’m excited to see what the rest of the year has to offer.


What’s In Your Share

For September 12th, you’ll find:
+ Bok Choi, 2 head
+ Yukina Savoy, 1 bunch
+ Sweet Corn
+ Romaine Lettuce, 1 head
+ Sweet Peppers, 3
+ Hot Peppers, 4
+ Tomatoes
+ Eggplant, 2
+ Onions, 2
+ Garlic, 2 head
+ Cilantro or Dill, 1 bunch


The following crops are available for U-Pick:
+ Cherry Tomatoes — These little ones are still bursting in our fields.
+ Pole Beans — These beans are in the same field as the herbs, cherry tomatoes, and flowers. Some of these beans are over a foot long! Others are purple and many more are green. You pick what you want to 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 — Basil is located by the pole beans and is also located in a different field, down the grassway and on your left. Pinch off the tops of the plants to encourage more growth.
+ Herbs
+ Flowers


Veggie Tips
+ Yukina Savoy is a loose Asian green that is similar to Tatsoi in the Brassica family. It is good raw, steamed, or stir-fried. Yukina Savoy is a good source of vitamins A and C.

+ Bok Choi is also known as Pac Choi. It can also be simply called “Choi” spelled Choi or Choy. This green is in the cabbage family and is also packed with vitamins A and C. Enjoy Bok Choi raw, braised, or stir fried.

+ Cilantro in your share should be stored dry. Please be sure to pat dry the leaves that are wet to help it last longer!



Cold Yukina Savoy with Cilantro
Adapted from “Chez Panisse Vegetables” by Alice Waters

2 shallots, finely chopped
White Wine Vinegar
Yukina Savoy, washed, trimmed, dried, and chopped into ribbons
Olive Oil
Salt and Pepper to taste
Fresh Cilantro

Soak the chopped shallots in a little white wine vinegar for 15 minutes. Then toss the yukina savoy with the shallots and vinegar, olive oil, and salt and pepper. Let this mixture sit for about 10 minutes. Add fresh cilantro to taste if available. Adjust seasonings to your liking by adding more vinegar, olive oil, salt, and/or pepper.

Bok Choi Salad with Asian Dressing
Submitted by Tiffany Thompson

4 bunches baby bok choy
1 lemon cucumber (or half of an English cucumber)
1 orange
1 tbsp toasted sesame seeds

For the Dressing:
3 tbsps low sodium soy sauce (or Bragg’s Amino Acids)
1 garlic clove (crushed or minced)
2 tbsps dark brown sugar
1 tbsp seasoned rice vinegar
1 tsp ginger (fresh grated, or 1/2 teaspoon powder)
3 tbsps olive oil

Wash and pat dry bok choy, chop into bite size pieces and put into a large bowl. Discard the last inch of the root ends.
Dice cucumber and add to bowl along with peeled and chopped orange.
Whisk dressing ingredients in a small bowl and then toss with veggies. Sprinkle with toasted sesame seeds and serve.

Corn Fritters
Submitted by Cheryl Kastanowski

4-1/2 oz. (1 cup) all-purpose flour
1/4 cup stone-ground yellow cornmeal
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. table salt; more for sprinkling
1/2 cup whole milk
1/4 cup sour cream
2 large eggs
1 cup fresh corn kernels (from about 1 large or 2 small ears of corn), coarsely chopped
1 to 1-1/2 cups vegetable oil

In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.

Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it’s hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.

Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away.


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