CSA Newsletter Week #16 September 11th

Farm Notes
Freshmen students from the College of Agriculture visited the farm this week to learn about our work and get their hands dirty. These students helped us with a potato harvest. Many hands made light work for a notoriously time-consuming task.


We’ve also been irrigating our fall crops that will be filling your shares these next 7 weeks. Many crops are close to being ready for harvest already, including kohlrabi and sweet potatoes.

Believe it or not, this is the last week for tomatoes and peppers in our CSA share! But incase you haven’t had your fill, we are opening up these crops for U-Pick this week and next before the plants are removed.  Be respectful in taking only what your family can use and please no driving to the fields.  We will be allowing Glean KY/Faith Feeds to also pick the remaining fruit so there will be little wasted.  We also are adding the PawPaw trees for U-Pick. All U-Pick additions are noted on an updated farm map, below.

Note From an Apprentice
By Chad Moore

IMG_5449Chad helps weigh potatoes

Hello Good Food People!

My name is Chad Moore and if you’ll forgive my poor grammar and take a little time, I’d like to continue this thing with a rhyme. It’s my turn as an apprentice to say thank y’all! Hi! How’s it going!? We sure miss being on the farm now that school is picking up and the field work is slowing. I’m not saying there’s not still tons to do… Because Tiffany and the South Farm gang LOVE growing good food for you! That’s really what it’s all about and I know y’all can taste it! The care, the heart, and the life in this food – so eat it, share it, can it – but don’t waste it. Heck, I won’t be mad even if you do ’cause there sure is a lot. After all, every week, we give you all that we’ve got! And you fine people give it right back, with your smiles, your thanks, hugs and hand shakes. As the beautiful veggies have grown on their vines so has this connection between your families and mine. These growing seasons of giving, of nourishment, of friendship and living. Every CSA pickup is a work of community art, with all of you – food movement artists – playing your parts. You wonderful folks from all over town, make this great thing possible every time you come around. I hope you feel it – I know I do, more and more all the time. That feeling of meaning, of purposeful choice, for a real connection to the land and its people… We – each of us – give that feeling a voice. I look at us all and see a perfect circle, where our decisions, our dollars, our desires connect us to the earth and to each other. So if it’s alright with you, I’ll call you sisters and brothers. We’ve got this saying written on a doorway at the farm, “One Earth Family,” and I welcome you all with open arms. Thank you all so much for being a part of this CSA. Know, without question, that it matters and makes a difference, every single day.


What’s In Your Share

For September 11th, you’ll receive:

+ Hakurei Turnips
+ Tomatoes
+ Delicata Winter Squash
+ Kennebec Potatoes
+ Onions
+ Garlic (the last week!)
+ Green and Red Bell Peppers
+ Radishes


The following crops are available for U-Pick:

+ Flowers – A few flowers, like Zinnias, are still around a little longer.
+ Herbs
+ Cherry Tomatoes – These plants are STILL loaded with fruit! Now is the time to get them!
+ Hot Peppers – Hot Peppers are in the 7th field on the right side. The row with Hot Peppers is on the far side of the field, closest to Nicholasville Road. See map image below.
+ Eggplant – Eggplants are in the 7th field on the right side. This is the same field as Hot Peppers, but they are in the first row closest to the parking lot. See map image below.
+ Sweet Peppers – All of our sweet and bell peppers are also being added to the U-Pick! These peppers are in the same field as the Eggplant and Hot Peppers. See updated map below.
+ Tomatoes – Our tomato field is directly across the grass way from the Peppers and Eggplant. All 6 rows of tomatoes are available for u-pick.  See updated map, below.
+ Green Bush Beans – Beans are located behind the tunnels for picking. This is the last week for beans! See map image below to find them.
+ Basil – This basil is also located behind the tunnels. This is the last week for basil. See map image below. While the plants are fairly diseased, you should probably be able to find a few nice leaves to enjoy with your tomatoes.
+ PawPaws – For those who’ve asked, we are opening up the PawPaws for U-Pick! There are two rows of PawPaw trees. They are located closest to the back metal gate along Waveland Museum Road, just beyond the apple trees, on your right. See updated map, below.


Please refrain from driving your vehicles to the fields as we often need the drive-rows for tractors and you may not be aware of irrigation crossing the drive-rows that should not be driven upon.

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


Veggie Tips

+ The Potatoes this week are Kennebecs. Kennebecs have a buff skin and white flesh. These are the go-to potatoes for mashing and making fries. They have an earthy and nutty flavor when cooked, and their thin skin and firm flesh make this potato ideal for myriad uses in your cooking!


+ Hakurei Turnips are a Japanese turnip variety that may surprise you with their delicate and sweet flavor! Even if you are not normally a turnip fan, give them a try. They don’t need peeling and can even be eaten as you would an apple. Their greens are edible as well. Try them glazed (recipe below)! They are also a good addition to stir fries, as a substitute for water chestnuts. If you just can’t seem to embrace their flavor, you can always tone the turnips down by mashing them with potatoes and apples, as in this recipe.



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.

Peppers Roasted with Garlic

Grab some extra peppers, cherry tomatoes, and basil from our U-Pick fields this week!

Olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
1/2 cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish with olive oil flavored cooking spray.

Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.

Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.


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