This week we unexpectedly harvested the garlic because of the impending rain. It is a big and long process, as we had six beds of garlic (three rows per bed) to get out of the field. We use our plastic lifter to undercut the plastic and loosen the bulbs from the soil. Then we have to pull all the bulbs out and process them. We process them by clipping the greens down and trimming the roots and then lay them out on racks to dry or “cure” for several weeks.
Don’t forget about the annual solstice potluck party here at the farm on Friday, June 24th. Plan to meet at the farm at 5:30 pm, eat at 6 pm and a farm tour to follow. Bring a dish to share and invite your friends! Click here for more information.
We will have our Farm Stand set up at both the campus and farm locations. We will have 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.
Note from an Apprentice
This week’s note is from Lauren Spencer.
“There are, it seems, two muses: the Muse of Inspiration, who gives us inarticulate visions and desires, and the Muse of Realization, who returns again and again to say “It is yet more difficult than you thought.” This is the muse of form. It may be then that form serves us best when it works as an obstruction, to baffle us and deflect our intended course. It may be that when we no longer know what to do, we have come to our real work and when we no longer know which way to go, we have begun our real journey.” -Wendell Berry
My journey continues to defy reason of settling, and pursues instead a constant state of starting over. A California native, a suburban gal raised in the central valley, who spent her early college years pursuing a degree in elementary education and ditched school every Friday to go snowboarding in Lake Tahoe. My path at 21 led me to Washington State to teach kids at summer camp and be inundated with the beauty and grace of the Pacific Northwest. My journey immediately deviated direction at 22 when I decided to pursue my soul’s demanding desire to serve my country, and joined the US Coast Guard. My love for the sea could not be tamed, and I spent three years on the Oregon coast dirt biking sand dunes or crewing the decks of a 47’ motor lifeboat in the midst of the Pacific Northwest unruly surf. I trained as a corpsman and moved across oceans to the Caribbean and resided in Puerto Rico at age 24. I spent three years curing the sick, providing emergency medical aid, teaching scuba diving, and surfing at sunset. My pathway has since led me here, to my real work, my real passion. I have yet to call Kentucky home for one year, and at 28 as a student at University of Kentucky in Sustainable Agriculture I can proudly say Wendell Berry’s words resonate within me; I have reached an understanding of which way to go. UK South Farm has paved the path for my real journey and future, the pursuit of farming. I have a deep appreciation and understanding for the local, organic, food movement and am proud to be a part of the agrarian, sustainable livelihood that the CSA provides. Every day is a new lesson that fascinates this stranger to this community, the lifestyle of the bluegrass, and the deep seeded roots of the South. I will forever be moved by my time hands deep in the dirt harvesting in the heart of bourbon country. I have learned along my travels that you sow seeds wherever you go, and my time at South Farm will prove no different, because the soil is the great connector of our lives.
What’s In Your Share
For this week, you’ll receive:
+ Lettuce Mix
+ Green Onions
+ Radishes (of the Easter Egg variety)
+ Tunnel Tomatoes
Veggie Tips (or Facts)
+ Carrots can be enjoyed in a variety of ways. Enjoy them in the usual way: raw, cooked, cooked, steamed or baked. Or try them differently stewed or even dipped in batter and deep fried. Carrots contain high levels of beta carotene and are a good source of potassium. One cup of raw sliced carrots is approximately 50 calories.
For your convenience this week’s recipes in a printable format.
Carrot Ginger Cookies
From The Practical Produce Cookbook by Ray and Elsie Hoover
2 1/4 cup flour
2 tsp. baking soda
1 1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 cup brown sugar
3/4 cup shortening
1/4 cup molasses
1 cup tightly packed, shredded carrots
Combine first 6 ingredients. In another bowl, beat brown sugar and shortening until fluffy. Beat in molasses and egg. Add dry ingredients then fold in carrots. Cover and refrigerate until firm. Drop by rounded teaspoons 2 inches apart on greased cookie sheet. Bake at 375º approximately 12 minutes.
Broccoli Beet Salad
Submitted by Elizabeth Bishop
From Love Beets
about half pound broccoli, stems cut in half
about 3 oz. mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tbsp soy sauce
about half pound cooked beets, cut into wedges
Small bunch fresh chives, snipped
For the Dressing:
2 tbsp olive oil
Juice 1/2-1 lemon, to taste
Freshly ground pepper and sea salt
Make the dressing by whisking together the olive oil and lemon juice to taste. Season with freshly ground pepper and sea salt. Set aside. Steam or boil the broccoli for 3-4 minutes until just tender but with a little bite. While the broccoli is cooking, toast the seeds by tipping them into a small frying pan. Add soy sauce and cook over medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter. Arrange the cooked broccoli and beet wedges on your prettiest plate, drizzle with the dressing and sprinkle the toasted seeds. Serve immediately.
Spring Radish Salad
From The Kentucky Fresh Cookbook
1/4 cup red wine vinegar
1/2 cup olive oil
1 Tbs Kentucky honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bunches radishes, grated
2 carrots, peeled and grated
1/2 cup snipped chives
1 bunch parsley, minced
In a bowl, mix the vinegar, oil, honey, salt and pepper. Stir in the radishes, carrots, chives and parsley. Season with salt and pepper.