CSA Newsletter Week #17, September 17th

Farm Notes

This week has been busy busy busy! We’ve been harvesting from our whole sale fields, harvesting for the share this week and weeding our fall fields. You can expect sweet potatoes next week, as we’ve dug and harvested one bed this week.
One of the weekly (sometimes even daily) activities we do is clean bins. It always seems like it is a never-ending task and we thought our lovely share holders would be interested to know. Below is a photo of the crew and apprentices cleaning bins.


Note from an Apprentice

This week’s note is from Whit Widdowson.

As the leaves begin to change and the days are becoming shorter, it is time to do a little reminiscing. This summer has been one of the most enjoyable ones since beginning my college life at UK three years ago.  Beginning this class at the beginning of May, it seemed as though it was going to be a long summer ahead. Having our classroom at the farm was a welcome relief from being surrounded by four walls. Working at the farm with the staff and other students has been nothing but fun. Particularly, something I enjoyed was working with Aaron in his wholesale fields. Although it was not often that we worked out there, the time spent transplanting lettuce, harvesting kale, and herbs was always fun and entertaining. Then after harvesting, it would be packaged up and picked up by a produce wholesaler.

The past couple weeks at the farm have been busy. Making sure that all the fall crops are in the ground, being weeded and some being harvested for the first time. After those things have been taken care of we are preparing the fields to be planted in cover crop. That includes, tearing up plastic from summer crops, irrigation drip tape, and discing; just to name a few.

Something that has been going on the past couple of weeks is the harvesting of potatoes. Potatoes are one of my favorite things to eat, so in closing I wanted to give everyone a recipe for cheesy potato cakes. This recipe will certainly add something different to your Sunday morning breakfast!

Whit’s recipe will be below in the recipe section.

Here is Whit harvesting kohlrabi.

Here is Whit harvesting kohlrabi.

What’s In Your Share

For this week, you’ll receive:
+ Winter Squash (Butternut)
+ Potatoes (of the Salem variety)
+ Napa cabbage
+ Green Leaf Lettuce
+ Chard
+ Corn
+ Arugula
+ Dill OR Cilantro



The tomatoes/eggplant/pepper fields are no longer open for you-pick.  See this note that was posted last week for further information.  Items that are still available for you-pick this week include the following:
+ Pawpaws
+ hot peppers
+ Herbs: onion chives, garlic chives, some flat parsley, thyme, marjoram, savory, lavender, chamomile, sage, oregano, rosemary and basil
+ flowers

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


Veggie Tips

Potatoes can be used in a variety of ways. Try them baked, boiled, steamed, sauteed, scalloped, fried, mashed or even raw. They are high in starch, vitamins C and B6 and potassium.

Cabbage is an excellent source of vitamin C and bioflavonoids. You can use cabbage raw, cooked, stir-fried, roasted, grilled, boiled and steamed.

Chard is an excellent source of vitamin C, vitamin E, vitamin A, manganese, zinc and a variety of antioxidants. In one cup of boiled, chopped chard there are 35 calories. This is essentially a super food and there are many benefits to eating chard. You can go here for more information!

Big beautiful sweet potatoes!

Big beautiful sweet potatoes!


Cheesy Potato Cakes
By Whit Widdowson

1 1/2 cups grated raw potatoes
1 cup all-purpose flour
1/2 cup shredded Cheddar cheese
1 cup leftover mashed potatoes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
2 tablespoons ranch dressing
1 tablespoon milk
2 tablespoons vegetable oil

15 min.
 10 min.
Ready In
 25 min

Mix grated potatoes with flour in a large bowl. Stir Cheddar cheese and mashed potatoes into the grated potato mixture; season with salt and pepper. Beat egg, ranch dressing, and milk together in a separate bowl; pour mixture into potatoes and stir. Heat vegetable in a large skillet over medium heat. Drop tablespoon size scoops of the potato mixture into the hot oil. Pan-fry until golden brown, 3 to 4 minutes on each side.


Pumpkin (or winter squash) Chocolate Chip Cake
From the Practical Produce Cookbook by Ray and Elsie Hoover

2 cups flour
1 tsp. salt
2 tsp. soda
2 tsp. baking powder
1 tsp. cinnamon
2 cups mashed pumpkin (or winter squash)
3/4 cup vegetable oil
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup nuts
1 cup chocolate chips

Sift together flour, salt, soda, baking powder and cinnamon. Mix pumpkin, oil, sugar, eggs and vanilla. Blend with dry ingredients. Add chopped nuts and chocolate chips. Pour into 13×9 baking pan. Bake at 350º for 25-30 minutes or until done. Eat plain or frost with cream cheese or chocolate frosting. Cake freezes well.

Cream Cheese Frosting

3 oz. soft cream cheese
1/2 cup margarine
1 tsp. vanilla
2 cups powdered sugar

Cream together cream cheese, margarine and vanilla. Add sugar and mix well.


Roasted Napa Cabbage
From Food.com

6 tablespoons vegetable oil
2 garlic cloves, crushed
6 cups napa cabbage, roughly shredded
salt, to taste
pepper, to taste

Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
Preheat your oven to 450°. Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned. Serve hot.


Chard Frico
Submitted by Eliza Bodkin from The Food Matters Cookbook by Mark Bittman

2 Tablespoons olive oil
2 cups chard leaves, de-stemmed and chopped
Black pepper
2 cups grated Parmesan or Manchego cheese

Put the oil in a large skillet over medium-high heat. When it’s hot, add the chard and cook, stirring, until the leaves have wilted and all of their liquid has evaporated, 4 to 5 minutes. Sprinkle with a good amount of black pepper and the Parmesan and stir. Use a rubber spatula to distribute the chard and cheese evenly over the bottom of the pan. Cook until the cheese is melted and golden brown on the bottom, about 2 minutes. Use the spatula to slide the crisp onto a plate; put another plate on top of the crisp. Put one hand firmly in the center of the bottom plate and the other hand the same way on the top plate; flip the crisp over. Use the spatula to slide it back into the pan and continue cooking until the cheese is golden brown, 1 to 2 minutes. Serve whole as an appetizer or broken into smaller pieces as a garnish.


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