CSA Newsletter Week #19, October 1st

Farm Notes

This week we got in our garlic bulbs for next years planting. We plant our garlic into plastic beds and we separate each bulb into individual cloves and plant those. With the help of some students from the Montessori school who came for a tour on Wednesday, the rest of the garlic has been separated. Hopefully on Friday we can get those cloves in the ground.


Alex is really excited about the garlic.


Many of you have been asking about the delivery date for the Thursday UK football home game. We are going to move distribution day to Wednesday October 14th instead. We will still set up outside of the E.S. Good Barn on campus and at the farm for those that pick up there.

As a reminder, we are having our fall potluck this Saturday, October 3rd. We will meet at the organic building at 12:30 and eat at 1 pm. Feel free to bring family and friends and of course a dish to share! The farm will provide all plates, cups, utensils, water, lemonade and hot cider. We can’t wait to see you all!


Note from an Apprentice

This week’s note is from Chelsey Schlosnagle.

When I stepped into my first sustainable agriculture course, I was blown away.  Coming from a farming community, there were many tricks of the trade that I had never heard of before.  Beneficial insects, using allelopathic plants as pest control, cover cropping, and studying the components of soil and the role that tillage plays in the health of our soil…all of these concepts were not commonly taught and spoken of.  But the excitement that I saw in all of my professors when they talked about these things was intriguing and contagious! I started studying on my own and going to conferences and conventions where resources such as the soil were the buzz.  I can’t explain how great it is to work and study with people who are genuinely motivated and passionate about the health of the farm.  My first day at the South Farm was exciting for sure, and I always enjoy seeing how the components of the farm fit in together and how I can potentially replicate the parts that I like down the road at home.

The one thing that I know for sure is that the produce grown for this CSA is the best I have ever seen not only for the quality of the produce, but because it is being cared for by young people of all ages and all walks of life who simply care about what you as a customer are going to get in that CSA box of goodies on Thursday afternoon.  I believe that is one of the really cool parts about farming; that someone you know or have at least met in passing at the CSA pick up has worked their rear end off to bring you something that is nutritious for you and your loved ones, all while really being able to develop a knowledge of how to work with the soil to bring you these veggies. Thank you for supporting UK’s CSA. We sure love doing what we do!

Chelsey on the left tossing cabbage earlier in the season to Elizabeth.

Chelsey on the left tossing cabbage earlier in the season to Elizabeth.

What’s In Your Share

For this week, you’ll receive:
+ Pumpkin
+ Sweet Potatoes
+ Broccoli
+ Collards OR Chard
+ Salanova and Lettuce Mix
+ Cabbage
+ Cauliflower
+ Peppers



Items that are still available for you-pick this week include the following:
+ green beans (there is less than half a row of green beans in the you-pick field that still has some beans on it)
+ 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!

Washing the cabbage conveyor-style!

Washing the cabbage conveyor-style!

Veggie Tips

How to cook pumpkin:
Bring 1 inch of salted water to a boil in a large kettle. Add unpeeled pumpkin chunks. Return to a boil; reduce heat and simmer, covered 25-30 minutes or until fork tender. Drain. Peel when cool enough to do so. Or peel 1 1/2 to 2 inch chunks and cook about 10 minutes after water returns to a boil.

Baked pumpkin:
Cut a small pumpkin in half and clean out cavity. Place flesh side down in a cake pan or cookie sheet with sides. Add a little water. Bake at 350º for 1 1/2 hours or until pumpkin is fork tender. Scrape out and mash or puree in the blender. Use in recipes that call for mashed pumpkin or freeze for later use.

Pumpkin can also be cut into 3-inch unpeeled pieces and baked, covered at 375º approximately 40 minutes. Cool, peel, and mash or puree in a blender.

How to freeze broccoli:
Wash. For uniformity in blanching split stalks lengthwise, leaving heads about 1 to 1 1/2 inches in diameter. Blanch in water for 3 minutes. Cool immediately in cold water; drain and put in freezer containers.

How to freeze cauliflower:
Break heads into small florets about 1-inch in diameter. Rinse; drain. Blanch in salted water or add 1 tsp. ascorbic-citric acid mixture per gallon of water to inhibit color changes. Blanch 2-3 minutes depending on size of florets. Cool immediately in cold water; drain, package and freeze.



Pumpkin Muffins
From The Practical Produce Cookbook by Ray and Elsie Hoover

3 cups flour
1 cup sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup milk
1 cup mashed pumpkin
1/2 cup butter, softened
2 eggs, beaten

Put all ingredients in bowl in order given. Mix just enough to blend. Bake at 400º for about 20 minutes. Makes 20 muffins.


Quick Broccoli Chicken Noodle Dinner
From The Practical Produce Cookbook by Ray and Elsie Hoover

1 tbsp. vegetable oil
3/4 lbs. boneless skinless chicken breast, cut into 1-inch pieces
1/2 tsp. garlic powder
1 3/4 cup chicken broth
6 oz. wide egg noodles, uncooked
2 cups chopped broccoli
1 cup shredded cheddar cheese

Heat oil in a large kettle. Sprinkle chicken with garlic powder; cook in oil until no longer pink, about 5 minutes, turning occasionally. Add broth; heat to boiling. Add uncooked noodles and broccoli, stirring to coat noodles with liquid. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until noodles are tender, stirring ever two minutes. Remove from heat; stir in cheese until melted.


African Sweet Potato Stew
From Recipes from the Root Cellar by Andrea Chesman

2 Tbsp extra virgin olive oil
1 onion, diced
4 garlic cloves, minced
1 1-inch piece of ginger, peeled and minced
1 tsp cumin seeds
1/2 tsp crushed red pepper flakes
3 cups water
2 large sweet potatoes, peeled and diced
4-6 cups chopped greens (peel and discard any tough stems)
1 1/2 cups cooked chickpeas
1 1/2 cups diced tomatoes with juice
1 cup roasted peanuts
3 Tbsp natural unsweetened peanut butter
Salt and Pepper
Hot cooked rice, for serving
Hot sauce, for serving.

Heat the oil in a large saucepan over medium high heat. Add the onion, garlic, ginger, cumin and red pepper flakes and saute until the onion is softened, about 3 minutes. Add the water, sweet potatoes, greens, chickpeas, tomatoes and peanuts. Bring to a boil, then reduce heat and simmer, covered, until the sweet potatoes are tender, 15-20 minutes. Stir in the peanut butter. Season with salt and pepper and serve over rice.


Roasted Garlic Cauliflower
Submitted by former apprentice Cheryl Kastanowski

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.


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