This week we have been preparing beds in the high tunnels to plant strawberries for the spring. These will most likely be a part of the Farm Stand. There is a lot of work that goes into preparing these beds. Since they are under the high tunnels, we cannot just drive a tractor in to lay the plastic for the beds. Additionally, spacing is a lot closer in the tunnels than in the field, so even if you could get the tractor into the tunnel, the beds would then be too far apart. Wednesday, we prepped 4 of our 6 beds so that by Friday we can be planting the strawberry plants.
This will be a HEAVY week at pick-up so make sure you bring enough bags/sturdy boxes to take your items home.
Thank you to everyone that signed up for our Fall CSA. All of the spots are full! However, we are still taking pre-orders for the Thanksgiving boxes. We will have two different boxes available: a Winter Storage box and a Fall Greens box. Both boxes have some of the same items, but the winter storage box has more items such as potatoes, winter squash and root crops whereas the fall greens box is heavier on the kale, lettuce, collards, etc. Each box is $30 and quantities will be limited. If you would like a Thanksgiving box, you may sign up for one via the Farmigo website here.
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!
What’s In Your Share
For this week, you’ll receive:
+ Head Lettuce
+ Sweet Potatoes
+ Butternut Winter Squash
+ Braising Mix
+ Mixed Peppers
This is the penultimate week for You-Pick. We anticipate keeping it open for just two more weeks, as a lot of the plants have died back. So, if you haven’t been out to the You-Pick field yet this season, we encourage you to get out there this week or next!
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:
+ Hot Peppers
+ Cherry Tomatoes
Veggie Tips (or Facts)
+ Sweet potatoes are a good source of beta carotene, vitamin C and B6, folate and potassium. About 1 lb. of fresh sweet potatoes is equivalent to 3 cups cubed. Sweet potatoes can be used in a variety of ways. Try them baked, fried, boiled, mashed, glazed with brown sugar, roasted, made into soup, used in chiles, in (sweet) potato salads, biscuits and even made into desserts like sweet potato pie.
+ Braising Mix is a type of mixed greens that are generally cooked rather than eaten fresh and raw like a salad. The mix you are getting today includes Yukina Savoy, Mizuna, Tatsoi and Shungiku. For those of you that didn’t know (like me!), braising is where you sear the main ingredient in hot oil and then simmer it in liquid. But, you can also just stir fry the greens, add them to dishes such as casseroles or quiches, saute them, steam or mix them into soups. Braising mix is also low in calories.
For your convenience this week’s recipes in a printable format.
Quinoa and Braising Mix Pie
Recipe from Linda Cottin on wellcommons.com
¼ cup olive oil
1 medium onion, diced
1 pound greens, rinsed
1 cup cooked quinoa
1 teaspoon ground nutmeg
2 teaspoons coarsely ground pepper
4 farm fresh eggs
¼ cup milk (dairy free options work fine)
1 pie crust, uncooked
Heat oil in skillet and sauté onion until translucent. Stir in rinsed braising mix and cook until mix is reduced to at least half its original size, but leaves still maintain their shape. Stir in cooked quinoa and heat through. Stir in nutmeg and pepper. Spread mix into prepared pie crust. In separate bowl, whisk eggs and milk together. Pour egg mixture over greens and quinoa. Bake at 350 degrees for thirty minutes, until eggs are set and crust is golden brown. Serve warm as a main dish or a side dish.
Roasted Butternut Squash Slider with Balsamic Caramelized Onions, Sriracha Mayo
Recipe from veganricha.com
dinner rolls or slider buns
For the roasted squash:
2 cups cubed, roasted butternut squash or other squash
1 tsp. extra virgin olive oil
salt, pepper, italian herbs to taste
For the sriracha mayo:
1 tbsp. sriracha or garlic chile sauce
4 tbsp. vegan mayo
For the balsamic caramelized onions:
2 tsp. oil
1 cup sliced onion
1/4 tsp. sugar
a generous pinch of salt
1 tsp. balsamic vinegar
Prep the buns/rolls. Toast lightly if needed. I used my Spelt Rye Sorghum Kamut Barley Multigrain rolls. Top the roll with lettuce or baby greens, tomato slices (optional). Heat up a pan with a tsp. of extra virgin olive oil and toss the roasted butternut cubes in salt, pepper and herbs of choice (I used parsley) for a minute to heat it all up. You can also serve it cold tossed in salt and herbs. Use cubed or sliced. If you don’t have roasted squash, slice the raw squash and place in a large greased pan on medium heat. Flip the slices after 6-8 minutes, sprinkle salt, pepper, herbs and cook until tender. Top with balsamic or plain caramelized onions. Drench the whole tower in as much or as little of the sriracha/hot sauce mayo. Top with the other half of the roll.
For sriracha mayo: add 1 tbsp. (or more to taste) of sriracha or hot sauce in 4-5 tbsp. of veganaise or home made mayo like this one or sriracha/hot sauce mixed in cashew cream. Mix and use.
For caramelized onions: add enough extra virgin olive oil or other oil of choice to coat a pan, heat on medium and cook sliced onion for 10 minutes. Sprinkle a pinch of salt and 1/4 tsp. sugar (for a 1/2 cup of sliced onion) and a few drops of water. Mix and keep cooking on low-medium heat, partially covered, stirring every 6-8 minutes, until golden brown. If the onions start to stick or burn, add some water. For balsamic onions, add balsamic vinegar (1/2 tsp. or more to taste for 1/2 cup onion) and cook for another 2-3 minutes.
Sweet Potato and Black Bean Chili
1 tbsp. olive oil
2 lbs. sweet potatoes, peeled and cut into 1/4 inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tbsp. minced garlic
6 cups chicken broth (or vegetable broth)
2 (15 oz.) cans black beans, rinsed and drained
2 (14.5 oz.) cans fire-roasted diced tomatoes
1 tbsp. ground cumin
1 tsp. dried, crushed oregano
1 tsp. ground chipotle chile pepper
1 tsp. salt
1/2 cup chopped fresh cilantro
Toppings: fresh cilantro and lime wedges
In a large dutch oven, heat oil over medium high heat. Add sweet potatoes and next 4 ingredients. Cook, stirring frequently for 10 minutes. Add broth and next 6 ingredients; bring to a boil, reduce heat and simmer for 35 minutes or until potatoes are tender and chili is slightly thickened. Stir in cilantro. Serve with fresh cilantro and lime wedges.
Balsamic and Brown Sugar Glazed Beets
Submitted by Cheryl Kastanowski
7 to 9 beets, peeled, quartered
1 1/2 cups water
3/4 cup brown sugar, packed
1/3 cup balsamic vinegar
2 tablespoons butter
Combine beets with water, brown sugar , vinegar, and butter. Bring to a boil. Reduce heat to medium and continue simmering, uncovered, for about 1 hour, or until beets are tender and most of the liquid has boiled away.
Serves 4 to 6.