CSA Newsletter Week #18, September 22nd

Farm Notes

Happy first day of fall! It’s been another busy week out here at the farm. We have been busy harvesting, weeding, and mowing. It seemed like the rain held off for most of the time for the Saturday You-Pick. For those of you that made it out there, we hope you had an enjoyable time. There are still some cherry tomatoes, hot peppers, flowers and some herbs out there, but it looks like the okra is just about done. It won’t be too much longer until the You-Pick field is done for the season. We have also opened up the tomato field and the eggplant beds for You-Pick. The field/beds are marked with a sign that say “you-pick” just like in the regular You-Pick field. If you have any questions about where they are, just find a staff person and we’ll gladly point you in the right direction.


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. They accept cash or check only please.

Mark your calendars! We will have our fall potluck at the farm on Saturday, October 15th at noon. Bring your family and friends and a dish to share. We hope to see you there!


Note from an Apprentice

This week’s note is from Whitney Ott.

True meaning of farming
Farming: the activity or business of growing crops and raising livestock. Until you have the opportunity to be fully engulfed in the experience I don’t think you will be able to truly understand the amount of hard work and dedication it takes to be a successful farmer. I was given the opportunity to learn just a small portion of what this is like over this past summer getting to work through an apprenticeship. I have truly gained a much stronger respect for a farmer and all that they have to go through and their dedication to helping feed others. My previous experiences in farming included simply going out to my uncle’s farm and him letting me help harvest in his small vegetable garden. Every now and then he would have me do a little more of the “dirty” work such as hand weeding. Back then I didn’t understand or appreciate the “dirty” work that has to be done in order to get your final product. Until you are given the opportunity to “walk in a farmers shoes” try to take the time to thank a farmer for their endless handwork and dedication to helping you have food on the table.

Whitney is sorting green beans on the green bean harvester.

Whitney is sorting green beans on the green bean harvester.

What’s In Your Share

For this week, you’ll receive:
+ Kale or Collards or Chard
+ Kohlrabi
+ Turnips
+ Garlic
+ Pie pumpkins
+ Salad Mix (a mix of lettuce mix, spinach, arugula, and baby chard)
+ Green beans
+ Peppers



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)

Collards are an excellent source of vitamin C, vitamin A, manganese, vitamin E and antioxidants. There are about 63 calories in one cup (190 grams) of chopped and cooked collards. You can store them in the refrigerator for up to 5 days, either in a plastic bag or in the crisper drawer. If you are looking for new and different ways to eat your collards, check out this website from fruits and veggies, more matters!006

Pumpkins are high in fiber and low in calories. They are an excellent source of beta carotene, vitamin C and potassium. Pumpkin seeds are a good source of B vitamins, vitamin E and fiber. Try using pumpkins as a cooked vegetable, in soups, pies, breads, cookies and muffins. Pumpkins and winter squash can be used interchangeably in recipes. About 1 lb. of peeled pumpkin is equal to 4 cups chopped.

How to cook pumpkin:
Bring 1 inch of salted water to a boil in a large kettle. Add unpeeled pumpkin chunks. Return to a boil; reduce heat and simmer, covered, 25-30 minutes or until fork tender. Drain. Peel when cool enough to do so. Or peel 1 1/2 to 2 inch chunks and cook about 10 minutes after water returns to a boil.

How to bake pumpkin:
Cut a small pumpkin in half and clean out cavity. Place flesh side down in a cake pan or cookie sheet with sides. Add a little water. Bake at 350º for 1 1/2 hours or until pumpkin is fork tender. Scrape out and mash or puree in the blender. Use in recipes that call for mashed pumpkin or freeze for later use.

Pumpkin can also be cut into 3 inch unpeeled pieces and baked, covered, at 375º approximately 40 minutes. Cool, peel and mash or puree in a blender.



Spiced Pumpkin Pecan Butter
From The Practical Produce Cookbook by Ray and Elsie Hoover

3 1/2 cups cooked, mashed pumpkin
1 cup toasted, chopped pecans
1 tbsp. pumpkin pie spice
4 1/2 cups sugar
1 box fruit pectin
1/2 tsp. butter

Measure pumpkin, pecans and pumpkin pie spice into a large kettle. Measure sugar into a separate bow. Stir fruit pectin into pumpkin mixture. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into five 1 cup jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with lids. Screw bands tightly. Process in a boiling water bath for 5 minutes.

How to freeze pumpkin
Wash pumpkin. Cut or break into uniform pieces (or cut in half) and remove seeds. Place cut side down on baking sheet and bake at 350º to 400º until tender. Cool. Scoop out pulp; mash or put through ricer; thoroughly chill before packaging, leaving 1 inch headspace in rigid containers.



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

Pumpkin Walnut Cookies
From The Practical Produce Cookbook by Ray and Elsie Hoover

2 1/2 cups flour
2 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg or ginger
1/2 cup soft butter
1 1/2 cup brown sugar
2 eggs
1 cup mashed pumpkin
1 tsp. vanilla
1 1/2 cups chopped walnuts

Combine dry ingredients and set aside. Cream butter and sugar until fluffy. Beat in eggs. Stir in pumpkin and vanilla. Add flour mixture; mix well. Stir in walnuts. Drop by rounded teaspoons 1 inch apart on greased cookie sheets. Bake at 375º for 12-14 minutes
Variation: Add 1 cup chocolate chips instead of walnuts or delete both and frost with pumpkin frosting.

Pumpkin Frosting

1 tbsp. butter
1 tbsp. milk
1/4 cup pumpkin
1/4 tsp. cinnamon
powdered sugar

Beat together butter, milk, pumpkin and cinnamon. Add enough powdered sugar until frosting is the right consistency.


Curried Turnips
From The Practical Produce Cookbook by Ray and Elsie Hoover

3 tbsp. butter
1 medium onion, thinly sliced
1 tsp. thyme
1 tsp. marjoram
1/2 tsp. ginger
1 tsp. salt
1/2 tsp. pepper
3 tbsp. yogurt
2 lbs. turnips, peeled and cut into 1 inch cubes
1 tsp. curry powder

Heat the butter in a large deep skillet. Add onion, thyme and marjoram. Cook, stirring constantly, until onion is soft and golden. Add ginger, salt and pepper. Cook over medium heat, stirring constantly, for 3 minutes. Stir in yogurt and cook 3 minutes more. Add the turnips and cook, uncovered, for about 5 minutes. Lower heat. Simmer, covered, for about 10 minutes, stirring occasionally. Check for moisture; if necessary, add a little hot water to prevent scorching, a tbsp. at a time – the curry should be dry. When turnips are almost tender, stir in the curry powder. Cook for 10 minutes more. Serve with roast pork or ham.


Kale and Gruyere Panini

From Eating Well magazine

1 Tbsp extra virgin olive oil
1 small onion, finely chopped
3 Tbsps balsamic vinegar
1 clove garlic, minced
8 cups chopped kale
1/4 cup water
1/4 tsp salt
8 slices country bread, preferably whole wheat, 1/4 inch thick
Olive oil cooking spray
1 cup shredded Gruyere or fontina cheese
1 medium tomato, cut into 8 thin slices

1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until golden brown, 5 to 7 minutes. Add vinegar and cook until almost evaporated about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale, water, and salt (the pan will be full). Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes. Remove from heat.

2. To prepare panini: Preheat panini maker to high. Coat one side of each slice of bread with cooking spray. With the sprayed side down, spread the kale mixture on 4 slices of bread (about 1/2 cup per sandwich). Top each with 1/4 cup cheese and 2 slices tomato. Top with remaining bread, sprayed side up. Press in the panini maker until crispy, 3 to 5 minutes.

No panini maker? To make on stovetop, heat 1 tsp oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place a medium skillet on top and add four 15-oz cans to weigh it down. Cook the sandwiches, turning once, until golden brown, 2 to 3 minutes per side. Repeat with the remaining sandwiches.

Serves 4, 1 panini each.


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.


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