Just when we thought we were getting into the cooler fall weather, it got hot! The last few days have been quite toasty, but we’ve been busy harvesting winter squash and potatoes regardless. There are quite a few notes to remind you of for this week:
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 additional 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.
The UK Horticulture Club will be set up along side the CSA pick up site ON CAMPUS ONLY to sell apples again this year. They have 9 different varieties and will be selling them for 50 cents each. All money from their sales goes to the club to fund various educational activities for the students.
This Saturday, September 17th, the You-Pick will be open from 9am-12noon. There will be a staff member (Savannah) to help answer questions or direct you to the field. We will have both the front gate and the back gate to Waveland Rd open for your convenience. Don’t forget to bring your own scissors or pruners and bag/box/bucket for your items. Also, please park in the gravel parking area. If accessibility to the field is an issue, just let the staff member know and we will direct you on where you can go to get closer. We hope to see you out there!
What’s In Your Share
For this week, you’ll receive:
+ Potatoes (of the Red Pontiac variety)
+ Acorn Winter Squash
+ Summer Squash
+ Green Onions
+ Bok Choi
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:
+ Basil and Fennel Leaf
+ Hot Pepper
+ Cherry Tomatoes
Veggie Tips (or Facts)
+ The Red Pontiac potatoes are a larger, red storage variety potato. The skin is relatively thin with a nice sweet white flesh. This is a good potato for mashing. You can store these potatoes in a cool, dry place for up to 5 months. Just make sure to check on them every few weeks to make sure none have begun to rot. If so, just get rid of any that are rotting, as one rotten one will start to make the others rot.
+ Bok choi or Chinese cabbage is a low calorie cabbage loaded with lots of vitamins such as vitamin A, vitamin K, carotene and anti-oxidants among others. Try using bok choi in stir fries, raw in salads, used on sandwiches or burgers, added to coleslaws and soups. It will keep in the vegetable compartment of the refrigerator with a relatively high humidity for up to 3-4 days.
The following information and more can be found here.
+ Less tender leaf herbs:
The more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley are the easiest to dry without a dehydrator. Tie them into small bundles and hang them to air dry. Air drying outdoors is often possible; however, better color and flavor retention usually results from drying indoors.
+ Tender leaf herbs:
Basil, oregano, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. Try hanging the tender-leaf herbs or those with seeds inside paper bags to dry. Tear or punch holes in the sides of the bag. Suspend a small bunch (large amounts will mold) of herbs in a bag and close the top with a rubber band. Place where air currents will circulate through the bag. Any leaves and seeds that fall off will be caught in the bottom of the bag.
For your convenience this week’s recipes in a printable format.
Arugula and Bacon Quiche
1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
4 tablespoons ice water
6 bacon slices, cut into 1/2-inch pieces
1/2 cup chopped shallots
8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)
2 teaspoons balsamic vinegar
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup shredded Gruyere cheese (about 2 1/2 ounces)
For crust: Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 minutes. (Can be made 1 day ahead. Cover and keep frozen.)
Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.
For filling: Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and saute until tender, about 2 minutes. Add arugula and saute until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.
Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.
Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut in wedges.
Chinese Cabbage with Chicken
From The Practical Produce Cookbook by Ray and Elsie Hoover
2 tbsp. vegetable oil
1/2 lb. thin strips of chicken or pork
1 1/2 cups thinly sliced Chinese Cabbage
1/2 cup finely chopped green onions
1/2 cup finely diced celery
1 garlic clove, minced
1/4 tsp. ground ginger
2 tbsp. soy sauce
1/2 tsp. salt
2 qt. chicken broth
1 cup finely sliced spinach
1/2 cup thinly sliced mushrooms (optional)
Heat oil in a large kettle and saute’ chicken about 5 minutes. Remove chicken. Saute’ green onions, celery, cabbage, and garlic about 2 minutes. Add seasonings and broth. Return chicken to the soup and simmer 5 minutes. Add spinach and mushrooms and simmer 2 minutes more.
Sauteed Radishes with Radish Greens (or Arugula)
From Farmer John’s Cookbook
This is a fantastically simple recipe, because we rarely think to COOK our radishes, let alone eat the radish greens. Both of which can spice-up your dinner table. The peppery bite mellows when cooked, but if you want the best of both worlds (the succulent sweetness of cooked radishes and the bite of raw radishes) add some mustard or horseradish or cayenne to the dish.
1/4 cup butter
1 pound radishes, quartered
4 cups radish greens or arugula
2 Tbs freshly squeezed lemon juice
freshly ground black pepper
1. Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crips, about 5 minutes depending on size. Transfer to a bowl to cool.
2. Put greens in skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2-3 minutes.
3. Turn off the heat. Add the lemon juice and radishes to the skilet; stir until well-combined. Season with salt and pepper to taste. Serve immediately.
Pumpkin (or winter squash) Chocolate Chip Cake
From the Practical Produce Cookbook by Ray and Elsie Hoover
2 cups flour
1 tsp. salt
2 tsp. soda
2 tsp. baking powder
1 tsp. cinnamon
2 cups mashed pumpkin (or winter squash)
3/4 cup vegetable oil
2 cups sugar
1 tsp. vanilla
1 cup nuts
1 cup chocolate chips
Sift together flour, salt, soda, baking powder and cinnamon. Mix pumpkin, oil, sugar, eggs and vanilla. Blend with dry ingredients. Add chopped nuts and chocolate chips. Pour into 13×9 baking pan. Bake at 350º for 25-30 minutes or until done. Eat plain or frost with cream cheese or chocolate frosting. Cake freezes well.
Cream Cheese Frosting
3 oz. soft cream cheese
1/2 cup margarine
1 tsp. vanilla
2 cups powdered sugar
Cream together cream cheese, margarine and vanilla. Add sugar and mix well.