CSA Newsletter Week #3, June 9th

Farm Notes

It has been lovely to be in Kentucky the past few days. We have enjoyed warm weather and absolutely beautiful blue skies. We have completed several tasks this week along with pre-harvesting for the share today. The tomato field has finally gotten all of its T-posts pounded into the ground and the first round of tying tomatoes has been complete. Now that the soil has dried out, spading has been done to a few more fields in preparation for tilling, laying drip tape, laying plastic and then more planting to be done on Friday.


Our annual summer solstice party potluck is Friday June 24th at 5:30 pm. We will plan to eat at 6 pm, with a farm tour to follow. The potluck is open to all CSA members, farm staff and apprentices. Invite your friends and family and bring a dish to share. This is a great way to use some of your veggies from the share. You can find more information about the potluck here.

We will have our Farm Stand set up at both the campus and farm locations. We will have carrots, peas, (and transplants) for sale that are not included in the share this week, along with extra share items in case you need any additionally veggies. This will be first come, first serve, as we have limited quantities of extras. We accept cash or check only. However, if you are already a member of the CSA, we can charge your credit card on file.


What’s In Your Share

For this week, you’ll receive:

+ Lettuce Heads
+ Cilantro
+ Turnips
+ Green Onions*
+ Broccoli
+ Kohlrabi
+ Garlic Scapes
+ Kale or Collards*
+ Beets

*A note about the Green Onions and Kale or Collards: Due to some of the strong thunderstorms we’ve had this spring, there has been damage to some of our crops. The green onions, kale and collards took a bit of a hit the last time we had a thunderstorm and have some hail damage, which is why the green onions have been clipped shorter or there may be some holes in the leaves of the kale or collards. We do our best, but the weather is just out of our control!


Hail damage on the green onions.

Veggie Tips

Turnips contain good levels of vitamin C, calcium and potassium. Because of their high water content, they do not store for long. You can keep turnips in the refrigerator for up to one week. About 1 lb. of fresh turnips will yield approximately 3 1/2 cups cubed.

+ Here are 10 uses for Cilantro according to kripalu.org:

  1. Add cilantro into a stir-fry, toward the end of cooking to maintain the fresh flavor and oils that can stimulate digestion and minimize gastric distress.
  2. Chop and toss some of the fresh herb into guacamole.
  3. Dab it. Essential oil of cilantro can be used topically to minimize skin inflammation. To use, add a small amount (a couple of drops) to your favorite cold sesame oil or almond oil for a light, soothing massage.
  4. Throw a handful into a smoothie. Add in its antioxidant profile, and cilantro is a detoxification superfood.
  5. Stew a coconut curry.
  6. Chop it like salad and eat a whole bunch! John Bagnulo recommends eating cilantro in higher amounts (tasty with chopped peanuts, mango, and crisp green lettuce) to boost gastrointestinal processes.
  7. Season your dishes.
  8. Finish sesame noodles with fresh, chopped peanuts and cilantro.
  9. Garnish. A friend recently taught me to cook Brussels sprouts by roasting them in the oven for ten minutes, then searing them in a pan at a high heat to lightly blacken, then adding a dash of soy sauce, garlic, chopped cilantro, and a squeeze of lime juice.
  10. Add cilantro to a fresh-pressed juice for a cooling effect for pitta doshas. According to Ayurveda, fresh cilantro is especially good for cooling down pitta in the digestive tract as well as topically for hot, itchy skin issues.



For your convenience this week’s recipes in a printable format.

Green Onion Biscuits
From The Practical Produce Cookbook by Ray and Elsie Hoover

1  tbsp. butter
1 cup sliced green onions
2 cups flour
4 tsp. baking powder
2 tsp. sugar
1/2 tsp. onion salt
1/2 tsp. cream of tartar
1/2 cup shortening
2/3 cup milk

Melt butter. Add onions; cook until barely tender. Mix together dry ingredients. Cut in shortening until mixture forms coarse crumbs. Add onions and milk. Mix quickly with a fork, just until dough leaves the side of the bowl. Knead dough 10 strokes on a lightly floured surface. Roll dough 3/4-inch thick and cut with a 2-inch biscuit cutter. Place on an ungreased cookie sheet. Bake at 450º approximately 12 minutes.


Turnip & Kohlrabi Gratin Gourmet
By Holly Smith, Café Juanita

Pan-roasting gives these paper-thin slices of turnip—a study in richness and lightness—a delicate sweetness.

Active Time: 20 min, Total Time: 1 hr

2 tablespoons unsalted butter
1 pound medium turnips (about 2 large), trimmed and left unpeeled
1 pound Kohlrabi (about 2)
1 tablespoon chopped thyme
1/2 tablespoon chopped savory
1 1/2 teaspoons kosher salt
Rounded 1/8 teaspoon cayenne
1 cup heavy cream
1 cup grated Parmigiano-Reggiano (use a Microplane)
Equipment: an adjustable-blade slicer

Preheat oven to 450°F with rack in middle.
Melt butter in an ovenproof 12-inch heavy skillet, then cool.
Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.
Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.
Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.


Massaged Kale Salad with Strawberries and Pine Nuts

1 bunch kale, hard stems removed and torn into pieces
3 oz strawberries, sliced
2 tbsp pine nuts, raw or toasted (optional)
1 tbsp Extra Virgin Olive Oil
1 tsp salt
Juice of 1 lemon
1 tbsp honey
Salt and freshly ground pepper to taste

1. Place kale pieces in a large bowl, add olive oil and salt.
2. Massage kale until it turns a darker shade of green and becomes soft.
3. Combine lemon juice and honey in a smaller bowl and add to the massaged kale.
4. Add salt and pepper.
5. Drizzle with more EVOO and add more honey if a little bit more sweetness is desired.
6. Add the slices strawberries and pine nuts.
7. Chill in the fridge for a few minutes and serve cold.


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