CSA Newsletter Week #22 October 23rd

Farm Notes
We finally made it: Week #22! This week, freshmen students from UK came to the farm to help us plant garlic. Many of these students had never gotten dirt under their fingernails, but we hope this first farming experience won’t be their last. These young students are a fitting reminder at season’s end about why we do what we do: we care about the next generation and their relationship to the land. Yet the UK CSA could not exist without YOU. So, thank you for sharing in the life of the farm with us, and supporting the education of the next generation of farmers and community builders.


We’re giving you one last reminder to complete our CSA Survey for 2014 — just click HERE! We value your feedback.

While our CSA season is over, there are still crops growing in our fields. Keep your eyes open in the coming month for an email about ordering a box of vegetables for your Thanksgiving celebrations.


What’s In Your Share

For October 23rd, you’ll receive:

+ Cylindra Beets
+ Carrots
+ Green Cabbage
+ Broccoli
+ Greens
+ Romaine Lettuce
+ Braising Mix
+ Cauliflower
+ Kennebec Potatoes
+ Sweet Potatoes
+ Autumn Crown Squash


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

+ Our Romaine Lettuce heads are large and in charge! Try Romaine the way CSA staffer Mims likes it: grilled!


+ The Beets this week are a variety called Cylindra. They will have a flavor just like the red “Ace” beets of two weeks ago, but their cylindrical shape makes these beets preferred by chefs because every slice is uniform. This uniformity makes them ideal for canning and pickling (recipe below)!


+ Our Autumn Crown Squash is a smaller version of the winter squash variety known as Long Island Cheese. It is a cross between “Crown Prince” and Butternut squashes. This squash has an orange, sweet flesh. This squash may smell like a sweet melon when you cut it. Autumn Crowns are a good source of vitamins A, B1, C, and E. The best preparation is roasting it, as you would pumpkin or butternut, but the flesh has a moderate sweetness that would work well in a pie, too. Store them in a cool, dry place.



Russian Cold Beet Salad
Submitted by CSA Member Ellie Moseley (Emily & Hunter)


Potatoes, boiled, peeled, medium dice * 3-5 med (6 c diced)
Beets, boiled, peeled, medium dice * 3-4 large (31⁄4 c yellow, 2 c red)
Carrots, boiled, peeled, medium dice * 2-4 med (11⁄2 c diced)
Dill or sour pickles (big), medium dice 3-5 (depends on taste)
Green peas (cooked fresh, or canned, drained) 81⁄2 oz (1 can or equiv. ~ 1c)
Green onion/Scallions, sliced, include white part 1⁄2 cup (or chopped sweet onion)
Fresh dill, washed and chopped fine 1⁄4 cup
(Sauerkraut, drained 1⁄2 – (1 cup, to taste)
(just salted, pickled cabbage, no sugar or vinegar added!)

Sunflower (or olive) oil ~1/3 cup
Vinegar (red or balsamic. If latter, omit sugar.) 3-4 Tablespoons
OR Fresh lemon juice (milder) 1/3 cup
Sugar 1⁄2 teaspoon
Mustard (dry) 1 teaspoon
Salt & Black pepper (freshly ground) to taste

Cool boiled veggies, peel, chop. Mix everything together.

Whisk first attempt at dressing, pour a little on and taste. Add vinegar/oil/salt/pepper to correct flavors.

Chill salad several hours. Should be pretty. Serve with black bread, salted fish, hard-boiled eggs, sour cream & caviar, vodka, etc.

Note: This is a traditional Russian (and Soviet) vegetable salad/ appetizer and one of the few
that is traditionally vegetarian and vegan. As fresh veggies were scarce in the late fall/winter, this was made with those that stored well – root vegetables, canned and pickled ones. (The dill can be dried, it’s simply better if it’s fresh.) As a traditional dish, it is very hard to get precise amounts or even standard ingredients. There should be slightly more diced potatoes than beets and about half the amount of carrots to beets. My Russian friend would add sauerkraut if it were available, or if the pickles were a little low. Other folks didn’t. Or omitted the peas. Any amount can be made as it’s much tastier, although more monotone in color, the second day. Make extra to let the flavors mix in the refrigerator (or cold cellar). Stores a long time. It should be a slightly sweet and definitely tangy salad. The name of the salad is clearly Russianized from the French vinaigrette dressing we know, but in Russian it always refers to this beet salad.

Taste and amount of pickles/sauerkraut determine the amount of vinegar (or lemon juice, for a slightly milder flavor) in the dressing. Traditionally, sunflower oil (barely filtered) and red vinegar were used, but I prefer to use balsamic vinegar. Sugar and mustard may be omitted. (For some reason, most American table beets are sweeter than Russian ones and harvested smaller.)

Root veggies are easiest to wash first, boil (separately) to tenderness, then peel (while hot) under cool water so skins slip off. Finally, dice. Leave stem and 1⁄2 ” of tail on beets to boil or they’ll bleed into the water. Cut off stems/tail when skinning. Or (faster!) pierce beets, place in closed ceramic container (to stop red splatter) and microwave until tender.
Приятного аппетита!

Parmesan Cauliflower Tater Tots
From Eating Well magazine

1 medium head cauliflower (about 2 lbs), trimmed and broken into small florets
5 Tbsp all purpose flour
1/4 cup grated Parmesan cheese
3/4 tsp freshly ground pepper
1/2 tsp salt
2 large egg whites, whisked until frothy
3/4 cup coarse dry whole-wheat breadcrumbs (panko)
Canola or olive oil cooking spray

1. Bring a large pot of water to boil. Add cauliflower and boil until tender, 10 to 12 minutes. Drain in a colander, shaking to remove excess water. Return the cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally.

2. Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8 inch square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours.

3. Preheat oven to 400 F. Coat a large baking sheet with cooking spray.

4. Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing the plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on the baking sheet, about 1 inch apart.

5. Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35 to 45 minutes.

Serves 6, 6 tots each.

Ukrainian Borscht

2 cups shredded beets
1 cup shredded carrots
1 parsnip, shredded
2 cups thinly sliced cabbage
1 onion, diced
2 tbsp. extra virgin olive oil
2 cloves garlic, minced
2-3 tbsp. freshly squeezed lemon juice
A few bay leaves
1 (16 oz.) can Hunt’s tomato puree
3 whole cloves
1 tsp. dill weed or fresh dill, minced

Cook shredded vegetables in a saucepan until tender, adding just enough water or chicken broth to cover. Simmer until tender.

Lightly sauté the onion in olive oil until soft but not browned. Add the garlic to the onions after they’ve been cooking for 2 minutes. Add the onion and garlic to the cooked vegetables, then stir in the remaining ingredients and heat through.

Season to taste with salt and pepper.

Sausage, Kale, and Lentil Soup
From the Food Network by Rachael Ray, Submitted by CSA Staffer Eliza Bodkin

1 tablespoon extra-virgin olive oil
1 pound hot sausage, bulk or casing removed
1 onion, chopped
2 ribs celery, chopped, leafy tops reserved
1 large carrot, peeled and chopped
1 large Idaho (russet) potato, peeled and chopped into small dice
1 Fresno or Holland chile pepper, thinly sliced or finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped or sliced
1/2 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
1/4 cup tomato paste
1 cup white wine
Freshly grated nutmeg
1 3/4 cups lentils
4 cups chicken stock
2 cups water

In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.

Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.

Winter Squash Puree
From Chez Panisse Vegetables by Alice Waters

If you’re not accustomed to eating winter squash, this is a quick and easy side dish that brings out the sweet flavor.

2 pounds winter squash
salt and pepper
4 cloves garlic
6 sage leaves (optional)
1/4 pound unsalted butter
3/4 cup milk

Preheat the oven to 400°F.

Cut the squashes in half lengthwise. Scoop out the seeds, season the flesh with salt and pepper, and fill the cavities with the garlic cloves, peeled, and the sage leaves. Place the squashes skin side down, in a shallow ovenproof dish, and add just enough water to barely cover the bottom, to prevent burning.

Bake for about 45 minutes, or until completely tender. Allow to cool. Remove and discard the garlic and sage.

In a small saucepan, melt the butter in the milk over a low flame. Scoop the squash flesh out of the skin and put through a food mill or a ricer. Whisk in the milk and butter to give a soft texture to the purée. Taste and adjust seasoning.

Serves 4-6.

Pickled Beets
From the Food Network

Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
Roasted Beets:
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Roasted Beets:
Preheat oven to 400 degrees F.

In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.


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