We finished the big sweet potato harvest, and this week you’ll get your first taste! There has also been a lot of weeding, mowing, and cleaning up some fields that are done for this season.
With the start of fall, our season is winding down, and we believe the success of another farm season with a host of wonderful CSA members is cause enough for a celebration. Therefore, we invite you to join us for our annual fall CSA Potluck here at the farm on Saturday October 4th at 1pm. Bring your family or a friend and a farm-centric dish to share! See who is coming on our Facebook event page.
For your share this week, it is the last week for onions! Please note that many of the U-Pick crops are also done for the year. Starting today, our only U-Pick item remaining is herbs. You can harvest oregano, thyme, sage, chives, and parsley in abundance.
The Horticulture Club will once again be at distribution today, around 4:00pm. This week, they will have apples you can purchase. These apples were picked from South Farm, but they were conventionally grown — they are NOT organic! They can only accept cash or check.
Note From an Apprentice
By James Blanc
Greetings to all CSA members! My name is James Blanc. I’m from Haiti. My major at the University of KY is Agronomy, and a minor in Animal Science. I am a senior.
It wasn’t too difficult for me to choose my major because of my agricultural background back home in Haiti. My family has a small farm where we grow vegetables and raise goats.
I was very fortunate to be part of the apprenticeship at the South Farm this year. I was motivated to be part of this program for a specific reason. In my country, there is no difference between agronomy, sustainable agriculture, and animal science. There is one word for the 3: Agronomy. Agronomy, here in the States, emphasizes staple food crops like corn, rice, beans, wheat, forage and hay crops. These crops are produced on a large scale. Sustainable Agriculture and Horticulture put more emphasis on vegetable crops, fruits, and ornamental flowers. I’ve been taking a lot of classes related to agronomic crops and animal science. I felt like the Sustainable Ag and Horticulture part was the only part that I missed. That’s the reason why I took part of this wonderful apprenticeship.
I honestly don’t regret being part of it. It does cover every single subject that I was interested in, from seeding to post harvest. You learn something new every time you come to the farm. I was fascinated by how the CSA program works. We don’t have something like that in my country. I’m starting to wonder about the feasibility of something like that in my country. We do have a system in the country where two farmers would grow different crops and share between each other after harvest.
Overall it has been a great summer. I got to work with some wonderful people, the CSA staff. I greatly believe all that I learned during this summer will help me a lot in the future. Thanks to the CSA staff and members!
What’s In Your Share
For September 25th, you’ll receive:
+ Braising Mix
+ Salad Mix
+ Acorn Squash
+ Magic Molly Potatoes
+ Red Russian Kale
+ Sweet Potatoes
The following crops are available for U-Pick:
Please remember to bring your own pruners or scissors for harvesting U-Pick items!
+ This week we’d like to introduce you to our third potato variety: Magic Molly Fingerlings. These potatoes were bred in Alaska; they have a purple skin and purple flesh that retains its tint after boiling. Their flavor is enhanced when you roast them, and they also work well in fritters.
+ Acorn Squash are a popular winter squash variety. The outside of this squash has long ridges which contain a mildly sweet, yellow flesh inside. Acorn squash has lots of potassium, magnesium, vitamin C, and dietary fiber. Try pairing this squash with bacon, garlic, maple syrup, sage, or nutmeg. Here are a handful of ideas for enjoying Acorn Squash, or try our recipe below.
+ Sorrel is a tender leafy green with a bright lemon flavor. Sorrel has protein, iron, and vitamin C. Use it as an addition to your Salad Mix, in soups, quiches, or pair it with fish.
+ There are two green mixes this week. The Braising Mix contains Kale, Tatsoi, Green and Red Mustard, and a Chinese green called Hon Tsai Tai. These greens are ideally suited for stir fries. The second green mix, our Salad Mix, contains several lettuce greens and a smattering of spinach as well.
Apple Turnip Mashed Potatoes
Adapted from Southern Living
1 pound turnips, peeled/cut into 1 inch pieces
1 pound potatoes, peeled/cut in 1 inch pieces
2 medium Golden Delicious apples, peeled and cut into 1 inch pieces
1 tablespoon olive oil
3 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/2-3/4 cup buttermilk (or sour milk)
2 tablespoon softened butter
2 tablespoons (about 3 slices) of crumbled bacon (I used real bacon bits)
Salt and pepper
Cover the turnips and potatoes with salted water and bring to a boil. Cook for 15 to 20 minutes, or until tender.
Meanwhile heat the olive oil in a large saute pan and add the chopped apples and garlic. Saute until tender and fragrant.
Drain the potatoes and turnips and pour them into a large bowl. Add the butter and apple mixture and begin gently mashing. Slowly add the buttermilk until you have the right consistency.
Stir in the bacon, thyme and use salt and pepper to taste.
Serve immediately. These warm up well, so alternatively you can make them ahead and microwave them before serving.
Purple Potato Latkes
From Ten Apple Farm
Makes 20-24 3-inch latkes
2 lbs Magic Molly potatoes, scrubbed
2-3 small / medium onions
1/4 cup matzo meal
Canola Oil or schmaltz (rendered chicken fat)–or combination of the two
1. Leave the vegetables as whole as possible and, using the grating attachment of a food processor, grate potatoes and onions. (You can also grate by hand, but you want to keep the strands as long as possible.)
2. Empty grated potatoes and onions into a large bowl and sprinkle with kosher salt, tossing to distribute the salt evenly.
3. Transfer the mixture to colander and let drain for 5-10 minutes, pressing occasionally to release liquid.
4. Transfer about 1/3 (or just slightly more) of the potato/onion gratings back to the bowl of the food processor and blend, using the chopping attachment (standard blade). Chop until smooth.
5. Return the chopped potato/onion mixture to the large bowl and combine with the grated potatoes and onions.
6. Add 2 eggs, matzo meal and a little more salt to the bowl and mix well.
7. Heat 1/4 inch of canola oil, schmaltz, or a combination of the two oils until hot (a drop of water sizzles).
8. Using a large wooden spoon, drop mixture by spoonfuls into hot oil, smoothing the top a little to flatten each latke.
9. Fry until well done on both sides.
10. Drain latkes on a brown paper bag on cooking sheet and place in a warm oven while cooking remaining latkes.
11. Serve with applesauce, sour cream, or sprinkled with a little sugar.
Roasted Acorn Squash with Maple Glaze
Any hard-shelled winter squash can be prepared this way, as long as the squash wedges have a cavity to hold the butter and maple syrup. Serve with pork chops, roast chicken, or roast duck.
1 acorn squash, about 2 ½ pounds
Kosher or sea salt
4 tsp unsalted butter
4 tsp maple syrup
¼ cup water
1. Preheat the oven to 375°F. With a cleaver or heavy chef’s knife, cut across the top of the squash to remove the stem, then quarter the squash lengthwise and remove the seeds and stringy fibers in the seed cavity.
2. Put the squash quarters, cavity side up, in a bakinG dish just large enough to hold them comfortably. Season the squash with salt, then put 1 tsp butter and 1 tsp maple syrup in each cavity. Pour the water into the baking dish, then cover the dish and bake until the squash is tender when pierced, about 45 minutes.
3. Pour any juice from the squash-cavities in to the baking dish, then transfer the squash quarters to a serving platter. Transfer all the juices from the baking dish into a small pan and place over high heat. Cook until reduced to a syrup, then spoon the syrup over the squash. Let rest for 10-15 minutes before serving. The squash is best when it is not piping hot.
For a richer soup, whisk together three egg yolks, temper with hot stock, and whisk into soup in step 2. (Do not allow soup to boil; yolks will curdle.)
2 tbsp. butter
2 medium yellow onions, peeled and chopped
2 small potatoes, peeled and chopped
6 cups chicken or vegetable stock
1 bunch sorrel leaves, washed, stemmed,
and cut into strips
1 cup heavy cream
Salt and freshly ground black pepper
1. Melt butter in a heavy medium pot over medium heat. (Avoid using aluminum or cast iron.) Add onions and potatoes and cook, stirring often, until they are heated through, about 5 minutes. Add stock and 4 cups of the sorrel leaves. Increase heat to medium- high and bring stock to a boil. Reduce heat to medium-low and continue to simmer stock gently until onions and potatoes are very tender, about 30 minutes.
2. Working in batches, transfer soup to the bowl of a blender. Pulse the soup to a chunky but well-blended consistency. (Do not purée the mixture.) Return soup to the pot over medium-low heat. Add cream (at this point, gradually whisk in tempered egg yolks, if using). Add remaining strips of sorrel and season soup to taste with salt and pepper. Continue to heat soup until sorrel is just wilted, about 2 minutes. Serve soup warm, or chill and serve cold.