CSA Newsletter Week #19, September 29th

Farm Notes

It finally feels like fall around here. This week has required some sweatshirts and rain gear with the cooler temperatures. Although things seem to be slowing down, we are just as busy as ever. Between harvesting for the share and prepping fields for winter cover crops, we are going non-stop! There are lots of important farm notes, so keep reading!


There are only 4 weeks left in the CSA. And we know you all will just be so devastated to not have your fresh veggies every week. So, we thought we might try out a Fall CSA this year. We will be opening up sign-ups for a short Fall CSA in the next few weeks. Spots will be limited, so keep on the look out for an email from us with details on how it will work/how much it will cost/etc.!

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!

Last, but not least, this will be the last week that the field tomatoes and eggplant beds will be open to You-Pick. After this week, we will be getting in there and taking out t-posts and plastic so that we can put in cover crops for the winter. The regular You-Pick field will remain open as long as there are items still to pick!


Note from an Apprentice

This week’s note is from Brandon Crabtree.

What a beautiful morning we had this morning on Wednesday, September 28th.  Finally starting to feel like fall.  I was at South farm at 7am for the Horticulture club harvest.  What an amazing way to start the day.  The sky was pinkish orange and the 60 degrees Fahrenheit temperature was a good change.  This is great for the fall plantings.  The broccoli and cabbage seemed much happier.  As the day continued we harvested sweet potatoes.  They will be arriving to your shares in the weeks to come.  The pink-orange skin of the sweet potatoes reminded me of the sunrise sky.  We spent the rest of the morning weeding and thinning beets.  Boy do they look tasty too.

I was also able to shadow Kristi, the CSA manager, on Tuesday.  I learned a lot about how to scout the fields and distribute the tasks for the day.  I also learned the time and planning it takes to produce 40-50 different crops.  If seeding or transplanting is not done at the correct time, the expected harvest date will be thrown off.  This requires a lot of time to plan out seeding dates and transplant dates.

Farming is not an easy occupation but it can be fun.  The conversations with peers, time spent outside and access to fresh healthy food makes it all worth it.  As a share member of the UK CSA, you are very lucky to be a part of such a great food system.  Kristi and all the farm employees (Katie, Aaron, Ben, Diana and others) put so much love, blood, sweat and tears into the organic shares received every week.  I am blessed to be an apprentice this summer and hope you feel the same about being a member.

Here is Brandon, bottom right, harvesting lettuce mix from last week.

Here is Brandon, bottom right, harvesting lettuce mix from last week.

What’s In Your Share

For this week, you’ll receive:
+ Jester Winter Squash
+ Fingerling Potatoes (of the Magic Molly and Red Thumb varieties)
+ Watermelon (or Red Meat) Radishes
+ Napa Cabbage
+ Onion
+ Salanova Lettuce
+ Arugula
+ Mild Peppers (Banana and Shishito)

Another GEN 100 class came for a tour and then helped harvest sweet potatoes.

Another GEN 100 class came for a tour and then helped harvest sweet 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
+ Herbs
+ Hot Peppers
+ Cherry Tomatoes


Veggie Tips (or Facts)

Jester winter squash is very similar to the acorn winter squash in shape. The taste is very sweet. You can use this squash like any of the other squashes you’ve gotten this year. The shape makes it an excellent squash to stuff, but you can also roast it, add it to soup or make into soup, bake and use in baked goods, etc. Pretty much all winter squashes can be interchanged in recipes.


Fingerling Potatoes: Magic Molly is a purple potato. Both the skin and flesh are a deep purple which is retained even after boiling. These small, slender potatoes have an earthy flavor which is excellent when roasted. Red Thumb has a red skin, with a creamy white and pink flesh. These potatoes keep their shape well when cooked. The Red Thumb fingerling is also excellent when roasted, but is also good as a salad potato, steamed, mashed, fried, grilled and boiled.


Napa Cabbage is another type of Chinese cabbage. There are many different ways you can use it. Try it braised, in salad, coleslaw, as a topping for tacos, in stir fry or fried rice, as a cabbage wrap or spring roll, added to soups or you can make kimchee. The possibilities are endless! Napa cabbage is a low calorie food with only about 13 calories in one cup (109 grams) of chopped, cooked cabbage. If you’ve got a favorite way to eat your Napa cabbage, let us know and we will share it on the newsletter!



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

Coconut Crusted Acorn (or Jester) Squash
Recipe from Runningtothekitchen.com

1 Acorn (or Jester) squash
1/3 cup bread crumbs
2 tbsp. unsweetened shredded coconut
1 tbsp. whole wheat pastry flour
1 tsp. minced rosemary
salt and pepper
1/3 cup unsweetened coconut milk
1 tsp. coconut oil

Preheat oven to 425º. Line a baking sheet with tin foil and place a cooling rack on top. Cut the squash into rounds and remove the seeds. I peeled the rounds as well. Combine the dry ingredients in a dish. Combine the wet ingredients in a shallow bowl and warm in the microwave for about 30 seconds to get the coconut oil to melt. Coat each squash round first in the wet mixture and then the dry mixture and place on rack. Drizzle with olive oil or spray with cooking spray before baking. Bake for 15-20 minutes, flip rounds and drizzle with more olive oil before baking for another 15-20 minutes.
Note: I made a sauce combining sriracha and BBQ sauce for a spicy kick.


Roasted Watermelon Radishes
From myrecipes.com

1 lb. watermelon radishes, trimmed
3 tbsp. olive oil, divided
1 tsp. coarse sea salt

Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.


Roasted Napa Cabbage
From Food.com

6 tablespoons vegetable oil
2 garlic cloves, crushed
6 cups napa cabbage, roughly shredded
salt, to taste
pepper, to taste

Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
Preheat your oven to 450°. Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned. Serve hot.


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