CSA Newsletter Week #20 October 9th

Farm Notes
Thanks to everyone who braved the cold and joined us on Saturday for our fall CSA potluck! Lots of great food was shared, and some of us got to pick some dry beans.



This week was a struggle to find a break in the rain to get some field work done! But even though it rained quite a bit, the farm work rarely slows down. There is always plenty to do to prepare for our distribution Thursdays, both under cover of our packing shed and out in the soggy fields.

This week, we sent out a SURVEY about your experience with the CSA this past year. We would appreciate it if you take 5 minutes to complete this survey for us — we will use this survey as we plan for next year and make improvements to our program. Click here to view and complete the survey!

Lastly, we also created the first ever UK CSA Instagram! If you enjoy using the Instagram app, follow us under the username ukcsa.


What’s In Your Share

For October 9th, you’ll receive:

+ Turnips
+ Braising Mix
+ Lettuce Heads
+ Radishes
+ Asian Greens (Napa Cabbage or Bok Choy)
+ Fizz Kale
+ Sweet Potatoes
+ Butternut Squash
+ Carrots


The following crops are available for U-Pick:

+ Herbs

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


Veggie Tips

+ The Kale this week is called Fizz Kale, though some people have referred to it as White Russian Kale. The Fizz variety is originally from Britain. This kale has a white stem, finely lobed leaves, and flavor similar to the Red Russian variety. The leaves are best when stir fried or steamed.

+ Carrots are back! To keep the carrots fresh, chop off their tops. Interestingly, you CAN eat the carrot tops. However, while they have many nutrients in them, they taste bitter. If you are feeling adventurous, try our recipe for carrot top pesto (below)!

+ Butternut Squash is here! Most people know Butternut Squash for its pear shape and as being great in pureed soups; we’re including one soup recipe in this newsletter. Yet this squash is versatile: roast it, add to salads, bake in a pie, layer it with kale in lasagna, or top a pizza with it! Butternut pairs well with sage, which is still available in our U-Pick herb field. Until you use the butternuts, you can store them at room temperature out of direct sunlight. Any cut up pieces should be refrigerated.

+ Still have your Pie Pumpkin from last week or an extra one after the potluck? Try Cheryl’s recipe for pumpkin apple muffins (below)!



Curried Butternut Squash Soup
From Farmer John’s Cookbook

3 Tbsp unsalted butter
1 cup chopped scallions
1/4 cup chopped fresh parsley
1 jalapeño pepper, seeded, finely chopped
2 cloves garlic, minced
2 pounds butternut (about 1/2 large squash), peeled, seeded, cubed
4 cups chicken or vegetable stock
2 cups peeled, chopped, fresh tomatoes
12 whole fresh curry leaves (optional)
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
pinch freshly ground nutmeg
2 teaspoons curry powder
freshly ground black pepper
1/4 cup chopped fresh parsley

1. Melt the butter in a large saucepan over medium heat. Add the scallions; sauté until soft and wilted, about 3 minutes. Stir in the parsley, jalapeño, and garlic; cook, stirring occasionally, for 5 minutes.

2. Add the squash and toss to coat it with the scallion mixture. Add the stock, tomatoes, curry leaves, allspice, mace and nutmeg. Bring to a boil; reduce the heat and simmer, covered, until the squash is very tender, about 45 minutes. Let cool slightly.

3. Transfer the soup in batches to a blender or food processor; purée.

4. Transfer the soup back to the pot. Stir in the curry powder and add salt and pepper to taste. Return the soup to a simmer to heat through. Garnish with parsley just before serving.

Carrot Turnip Fluff

1 lb. carrots, peeled and sliced
1 lg. turnip, peeled and diced
2/3 c. lowfat milk
1 tbsp. butter
1/4 tsp. ground ginger
Salt and white pepper to taste
Shredded carrots
Dash of red pepper (optional)

Cook carrots and turnips in boiling salted water for 10 minutes. Drain. Place in blender or food processor while slowly adding milk. Blend in butter, salt and white pepper. Blend until pureed.

Reheat. Transfer to serving dish. Garnish with shredded carrots and dash of red pepper.

Pumpkin Apple Streusel Muffins
Submitted by Cheryl Kastanowski

2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.

2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Carrot Top Pesto
Recipe from “Roots” by Diane Morgan

1 cup (20 grams) lightly packed carrot leaves (stems removed)
6 Tbsp. (90 milliliters) extra-virgin olive oil
1 large garlic clove
1/4 tsp. kosher or fine sea salt
3 Tbsp. pine nuts, toasted (see Note)
1/4 cup (30 grams) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

In a food processor, combine the carrot leaves, oil, garlic, and salt, and process until finely minced. Add the pine nuts and pulse until finely chopped. Add the Parmesan and pulse just until combined. Taste and adjust the seasoning. Use immediately, or cover and refrigerate up to 2 days.

Notes: Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, cashews, and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven, and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed.

Alternatively, nuts and seeds can be browned in a microwave. Spread in a single layer on a microwave-safe plate and microwave on high power, stopping to stir once or twice, until fragrant and lightly browned, 5 to 8 minutes. Watch them closely so they don’t burn.


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