CSA Newsletter Week #6, June 30th

Farm Notes

I probably sound like a broken record, but this week has been busy busy! Monday we did some much needed weeding in the corn field and finished processing the garlic. Then on Tuesday, we moved the garlic to the greenhouse to ensure good air flow so that it will continue to dry out. We’ve also been busy pre-harvesting for the share this week.


We’d like to say thank you to all of you that came to the solstice party potluck last Friday. We enjoyed some good food and good conversation all around!

The Farm Stand will be set up at both the campus and farm locations.  We will have 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 Grant Bartholomew.

When I arrived at UK I had passion for many things and direction in none. I was adrift in college life as a bio major with no pursuits in any of the pre-selected bio majors; med, dent, pharm, ect. I switched to the college of agriculture after a plant and soil 103 class on global food dynamics. I felt challenged to help feed people in a way that preserves our planet for future generations and that the current state of affairs wouldn’t solve tomorrow’s issues. I finally found myself in the sustainable agriculture major surrounded by amazing professors and heart warming individuals. I have never lived on a farm growing up and being a spoiled army brat moved often. Having to uproot my life and drop back down in a new and unfamiliar place made me quickly sink my roots in to whatever my environment had to offer and exchange in meaningful ways. This wasn’t always easy to do but here at the UK CSA I found a rich collection of individuals that help each other flourish. It felt like joining a kind of family unit that operates with everyone’s expertise being taken advantage of to create this nourishing body, which feeds the families of nearly 200 people, the SAG interns, and the needy from organizations like Glean Kentucky, which removes perishables from the farm. It has been an honor and privilege to make mistakes, laugh, and be a part of this ever-changing dynamic operation. I have realized as many have through this CSA, that organic food can be local, delicious, and made by your friends. See if you can taste the care, time, and love that have gone into each bite and know you too are a part of this growing family body. Live and let grow.

Grant is to the right of the picture getting his boots sprayed off...or dancing a jig!

Grant is to the right of the picture getting his boots sprayed off…or dancing a jig!

What’s In Your Share

For this week, you’ll receive:

+ Summer Squash (Yellow Squash/Zucchini)
+ Kohlrabi (of the storage variety)
+ Cabbage (of the Savoy variety)
+ Broccoli
+ Herbs: Basil or Fennel Leaf
+ Turnips
+ Tomatoes
+ Eggplant
+ Carrots



The You-Pick field is now open! Before you start picking, here are a couple of ground rules:
+ We ask that you bring your own scissors or pruners and your own bag/box/bin.
+ You-Pick is open whenever the farm is open which is Monday-Friday, 7:30 am to 4pm, with the exception of Thursdays, when it is open until 6:30pm.
+ There will be signs that say “you-pick”. Please only pick from the beds that have signs, as everything else is not ready to be picked yet. This year’s field is the third field on the south side (fields closest to the fence and Waveland Rd.) If you have questions about anything or where the field is, please find a staff person and we will gladly help you!

Items available for you-pick:
+ Flowers
+ Sunflowers

*Please be considerate and do not take all of a plant. They are still small, so just take a few clippings from several different plants if needed to ensure that they will last throughout the season to be enjoyed by all!


Veggie Tips (or Facts)

+ The kohlrabi this week is  a storage variety called Kossak. We decided to leave some of the center leaves on them because of its cute look. This type can grow much larger (up to 10 inches!) while still remaining crisp and flavorful. It will keep in cold storage for up to four months. But don’t wait too long to use it, because you will get more of the bulbs next week!


+ If you choose to be adventurous and pick fennel leaf in the share today, here are some ways you can use it:
–> Try it as a garnish to any salad for a slight licorice flavor.
–> Try it in a pesto.
–> Fennel and fish go together.
–> Add it to a vegetable broth.
–> If there are other ways you like to use fennel leaf, let us know and we can share your favorite recipes or tips on the newsletter!

Fennel Leaf

Fennel Leaf


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

Squash and Basil Salad
From Simply in Season

3-4 medium summer squash (julienned)
2-3 Tbs fresh basil (chopped)
3-4 Tbs Parmesan cheese (grated)
Toss together.
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sugar
1-2 Tbs fresh garlic (chopped)

Combine and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and chopped green onions.


Fennel Pesto
From the Back to Organic website.

1 cup fennel fronds
1/2 cup pine nuts
2 garlic cloves
1/2 tsp. salt
1/4 cup extra virgin olive oil
1/2 cup grated parmesan (optional)

Roughly chop 2 cloves of garlic and add them to a food processor with salt. Pulse a couple of times to mince the garlic. Add the pine nuts and chop until fine. Pulse with the parmesan cheese if using. Add the fennel fronds and the extra virgin olive oil. Blend until smooth.


Savoy Cabbage on Toast
From Vegetable Literacy by Deborah Madison

1/2 lb. Savoy Cabbage (1/2 small cabbage)
2 Tbsp butter
Sea salt
1/4 cup cream or half and half
Freshly ground pepper
2 slices ciabatta or whole wheat bread
Paper thin slices of aged Gouda cheese

Slice the cabbage into ribbons a generous 1/4 inch wide. Rinse but do not dry them.
Melt the butter in a wide skillet over medium heat. When the butter begins to foam, add the cabbage, season with 1/2 tsp salt, and turn it in the butter. Pour in the cream mixture, turn down the heat to medium low, cover partially, and cook until tender, about 10 minutes. Taste for salt and season with pepper. There should be a little liquid in the pan.

While the cabbage is cooking, toast the bread, then set a slice on each of 2 plates and cover with the cheese. When the cabbage is done, spoon it over the toasts, allowing some of the juices to puddle on the plates. Serve right away and eat with a knife and fork. If you eat slowly, the bread will soften and absorb the delicious juices.

Serves 2.

Variation: Season with herbs. Cabbage goes well with parsley and dill, but also cumin, rosemary, and thyme. Add fresh herbs at the end of cooking.


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