CSA Newsletter Week #16, September 8th

Farm Notes

This is a short week due to Labor Day weekend. We hope you all enjoyed a relaxing weekend and are ready for more delicious veggies this week. We have started the transition into the fall crops, as we will start harvesting the greens and root crops again.


Meet our newest CSA staff member, Ben Yates.

Ben has spent time on some other farms including an urban farm and mushroom farm in Oregon and Elmwood Stock farm here in Kentucky. His end goal is to have his own farm and is looking to expand his knowledge base. When not working, you can find him climbing in the gorge.


Ben, about to start direct seeding on the Matermacc.

We will have our Farm Stand 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. Also for sale: NEW SAG totebags! They are $10 each and made with organic cotton. We accept cash or check only. However, if you are already a member of the CSA, we can charge your credit card on file.

Last Friday's GEN 100 class

Last Friday’s GEN 100 class looking at a tomato hornworm from the tunnels.

What’s In Your Share

For this week, you’ll receive:
+ Lettuce (of the Lovelock or Nancy variety)
+ Kale
+ Eggplant
+ Summer squash
+ Cucumbers
+ Green Tomatoes
+ Mixed Bell and Sweet Peppers
+ Shishito Peppers
+ Winter squash (of the Bonbon variety)
+ Onion


Last Friday's GEN 100 class harvesting potatoes.

Last Friday’s GEN 100 class harvesting potatoes.


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.
+ Please park in the parking lot. We ask that you do not drive your vehicle on the grass in the fields.
+ There will be signs that say “you-pick”. Please only pick from the beds that have signs. 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
+ Herbs
+ Basil and Fennel Leaf
+ Hot Pepper
+ Cherry Tomatoes
+ Okra


Veggie Tips (or Facts)

Bonbon winter squash has a smooth, sweet flesh. You can use it in a variety of ways including baked, roasted, mashed and in soups. Since it is a winter squash variety, they will store for around 3 months in a cool, dry place. You can also bake and freeze the squash for a later use.



How to freeze greens:
Cut off large, tough stems; discard all damaged leaves. Wash thoroughly several times. Blanch 1 lb. greens in 2 gallons water. Blanching times are as follows:
Beet greens: 2 minutes
Kale: 2 minutes
Chard: 2 minutes
Mustard greens: 2 minutes
Turnip greens: 2 minutes
Collards: 3 minutes
Tender spinach: 1 1/2-2 minutes
Cool immediately in cold water, drain, package and freeze.

We've got some funny looking cucumbers.

We’ve got some funny looking cucumbers.


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

Fried Green Tomatoes
From The Practical Produce Cookbook by Ray and Elsie Hoover

6 medium green tomatoes
2 eggs
1/4 cup milk
1 cup cornmeal, bread crumbs or flour
1/2 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
2 tbsp. butter
1 tbsp. vegetable oil

Slice tomatoes into 1/4 to 1/2 inch slices. Beat together eggs and milk. Combine corn meal, salt, oregano and pepper. Heat butter and oil in a skillet. Dip tomato slices in egg mixture then in cornmeal mixture. Fry tomato slices, turning once, until golden brown on both sides.


Green Tomato Muffins
From The Practical Produce Cookbook by Ray and Elsie Hoover

2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 egg
1/4 cup vegetable oil
1/3 cup honey or sugar
1 cup milk
2 cups chopped green tomatoes
1/2 cup raisins

Combine dry ingredients. Beat egg in another bowl then add remaining ingredients. Combine with dry ingredients. Stir just enough to moisten batter. Bake at 425º approximately 25 minutes. Makes 12 muffins.


Zuppa di Zucca Gialla {Winter Squash Soup}
Recipe from domenicacooks.com

1 1/2 pounds bonbon squash (or other winter squash such as butternut, buttercup, or kabocha), peeled and cut into chunks
1 pound of carrots, peeled and cut into chunks
2 yellow onions, cut into chunks
3 large cloves garlic, coarsely chopped
4 fresh thyme sprigs
2 tbsp. coarsely chopped fresh basil
1 tbsp. coarsely chopped fresh flat-leaf parsley
fine sea salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cups chicken broth, plus more for thinning the soup
1 batch pancetta croutons, made with 6 oz. pancetta cut into 3/4 inch dice

Preheat the oven to 425º. In a roasting pan, combine the squash, carrots, onions, garlic, thyme, basil and parsley. Season with 1 tsp. salt and a grinding of pepper. Drizzle the olive oil over the vegetables and toss to coat. Roast, stirring every 15 minutes, until tender and browned in spots, about 45 minutes.

Remove the vegetables from the oven and discard the thyme sprigs. Transfer the vegetables to a soup pot and add 4 cups of the broth. Using an immersion blender, puree the soup until smooth. Alternately, transfer to a stand blender, puree the soup with the broth in two batches and return to the pot.

Add more broth to thin the soup to the desired consistency. Place over medium low heat and cook until warmed through, about 10 minutes.

While the soup is warming, make the pancetta croutons. Ladle the soup into bowls, garnish with a few of the pancetta croutons, drizzle with a few drops of olive oil and serve.

Wine suggestions: A crisp white such as Soave Classico.


Deep Fried Eggplant
From The Practical Produce Cookbook by Ray and Elsie Hoover

1 1/2 cups flour
1/2 cup cornstarch
1 tsp. baking powder
cold water
vegetable oil for deep frying
eggplants cut into rounds or thin slices

Mix flour, cornstarch and baking powder with enough cold water to form the consistency of heavy cream. Make sure there are no lumps. Refrigerate until thoroughly chilled. In a wok or deep fryer heat oil to 350-375º. Dip eggplant slices into batter. Allow excess to drip off before placing into hot oil. Do not crowd wok or deep fryer. Remove with a slotted spoon and drain on paper towels. Serve immediately with dipping sauce.
Variation: Use carrots, zucchini, mushrooms or radishes.

Dipping Sauce

1/4 cup sugar
1/4 cup ketchup
1/4 cup cider vinegar
1/4 cup pineapple juice
soy sauce to taste
4 tsp. cornstarch
4 tsp. water

Bring sugar, ketchup, vinegar and pineapple juice to a boil. Add enough soy sauce to color the mixture lightly. Mix cornstarch with water and add to mixture. Return to a boil and cook until thickened.



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