We have been busy this week doing some weeding, harvesting and prepping fields for cover crops and next years garlic field. There’s a lot involved in preparing the fields. Since we use drip irrigation and raised beds on plastic, we have to get all of the plastic out of the fields before we can do anything else. It is a dirty job! After the plastic is removed, the field can be composted and then either spaded in preparation for laying drip tape or plastic or if it will be followed in cover crops, then it can be seeded with the seed drill. Next year’s garlic field has already been composted and spaded; all that is left is to lay the plastic beds and plant! Hopefully we will have the field ready by early next week.
Keep reading for more important farm notes!
There is only one more week left of the CSA. We really appreciate you all and the support that you give us. We couldn’t do it without you. Be on the lookout for the 2016 CSA Season survey next week. Your feedback is important to us!
This will be the last week for the You-Pick field. We hope you all enjoyed coming to the farm and picking flowers and cherry tomatoes!
Don’t forget! The Fall CSA Potluck is THIS Saturday, October 15th at noon at the farm. Bring your family and friends and a dish to share. If you need more information on where the farm is, check out this blog post here.
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.
What’s In Your Share
For this week, you’ll receive:
+ Pie Pumpkin
+ Acorn Squash
+ Salem Potatoes
+ Collards OR Chard
+ Lettuce Mix
+ Green Cabbage
This is the last week for You-Pick. So, if you haven’t been out to the You-Pick field yet this season, we encourage you to get out there this week!
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)
+ Broccoli is one of those superfood types. All of the cole vegetables have bioflavonoids that help prevent the risk of cancer, but broccoli seems to do the best. In addition to bioflavonoids, broccoli is a good source of vitamin C, vitamin A, folate, calcium, iron and other minerals. There are about 31 calories in 1 cup (91 grams) of chopped broccoli. Although this broccoli has been sprayed with organic pesticides to prevent worms to get into the heads, you may wish to soak your heads in ice cold salt water for 30 minutes to help draw out any worms that have gotten in there. We try our best to give you pest-free broccoli, but sometimes those worms just get in there. Broccoli with keep for about a week in the refrigerator.
+ Swiss Chard or Rainbow Chard is a colorful leafy green that is an excellent source of vitamin C, vitamin K, anti-oxidants and minerals such as copper, iron and calcium. It is also low in calories at about 7 calories for 1 cup (36 grams) of chopped chard. It can be used in a variety of different ways: raw in salads, soups, sauteed, added to stir fries or quiches or casseroles.
How to freeze broccoli:
Wash; soak heads down 1/2 hour in salted water (1/4 cup salt per gallon water) to drive out insects. Rinse in fresh water and drain. For uniformity in blanching, split stalks lengthwise, leaving heads about 1 to 1/2 inches in diameter. Blanch in water for 3 minutes. Cool immediately in cold water; drain and put in freezer containers.
For your convenience this week’s recipes in a printable format.
From The Practical Produce Cookbook by Ray and Elsie Hoover
2 lbs. chard
1 tsp. salt, divided
5 tbsp. butter, divided
3 tbsp. flour
2 cups milk
1/4 cup shredded swiss cheese
1/4 cup grated parmesan cheese
1/4 cup soft bread crumbs
Wash chard well; drain. Cut off stalks and cut into 1 inch pieces. Coarsely chop leaves. Bring 1 inch water to a boil in a large kettle. Add chard stalks and 1/2 tsp. salt. Reduce heat. Cover and cook 3 minutes. Stir in chard leaves and cook 2 minutes. Drain well. Melt 3 tbsp. butter. Stir in flour and 1/2 tsp. salt. Gradually stir in milk until smooth. Stir constantly until mixture boils and thickens. Remove from heat and stir in chard and cheese. Turn into a 2 quart casserole. Top with bread crumbs and remaining butter. Bake at 425º approximately 20 minutes.
Broccoli Sausage Pasta
1 lb turkey italian sausage
1 lb broccoli
1 box shaped pasta
as much garlic as you can stand
Toasted Pine nuts
Red Pepper flakes
Saute onion and garlic in pan until softened. Add sausage and saute until browned. At the same time, blanch the broccoli in boiling water and drain and cook pasta in boiling water until Al dente. Once Broccoli is done add it to the sausage mixture along with crushed red pepper flakes to taste. Add small amount of chicken or vegetable stock to moisten the “sauce”. Place a good amount of pasta on plate, add shaved parmesan, add “sauce”. Add more parmesan and toasted pine nuts.
Spiced Pumpkin Pie with Brown Sugar Bourbon Whipped Cream
1 All-Butter Pie Crust (See below)
1 ½ cups pumpkin pureé (fresh of course!)…or one 15 oz can
1 ¼ cups heavy cream or evaporated milk
½ cup light brown sugar
2 large eggs
2 Tbs Kentucky bourbon
1 tsp ground ginger
1 tsp cinnamon
½ tsp allspice
½ tsp salt
Brown Sugar Bourbon Whipped Cream (see below)
Preheat the oven to 425°F. Line a 9-inch glass pie plate with the All-Butter Pie Crust and refrigerate. In a bowl, mix the pumpkin pureé, cream or evaporated milk, brown sugar, eggs, bourbon, ginger, cinnamon, allspice, and salt. Place the pie plate with the crust on a rimmed baking sheet. Pour the pumpkin mixture into the prepared pie shell. Bake for 15 minutes. Reduce the temperature to 350°F and bake for about 40 more minutes, or until the filling no longer jiggles in the middle when the pan is gently moved back and forth. Cool the pie on a rack and refrigerate until ready to serve. Top with Brown Sugar Whipped Cream.
All-Butter Pie Crust
1/2 cup butter, cut into 1-inch slices
1 1/2 cups unbleached all-purpose flour
1 tsp sugar
1/2 tsp salt
3-4 Tbs ice water
Place the butter in the freezer to chill. Meanwhile, blend the flour, sugar, and salt in a food processor with the metal blade. Add the butter and pulse the processor on and off until the butter is the size of large peas. With the processor still running, drizzle in the water. Stop processing when the dough starts to form a ball. Do not overmix. Place the dough onto a large piece of plastic wrap. Fold the plastic wrap over and around the dough to seal, and press the dough into the shape of a disc. Refrigerate for at least 1 hour.
After the dough has chilled, unwrap and place it on a lightly floured surface. Roll into an 11-inch circle and place the dough into a 9-inch pie pan. Flute the edge if desired. Refrigerate until ready to fill.
Brown Sugar Bourbon Whipped Cream
1 cup heavy whipped cream
1 Tbs Kentucky bourbon
¼ cup light brown sugar
Place the cream, the bowl, and the electric beaters or whisk in the freezer for 10 minutes. In the chilled bowl, mix the bourbon and brown sugar until the sugar is dissolved. Add the heavy cream and beat with an electric mixer until thick.
Results in a tan-colored whipped cream.
Submitted by Eliza Bodkin from The Food Matters Cookbook by Mark Bittman
2 Tablespoons olive oil
2 cups spinach leaves, chopped
2 cups grated Parmesan or Manchego cheese
1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the spinach and cook, stirring, until the leaves have wilted and all of their liquid has evaporated, 4 to 5 minutes. Sprinkle with a good amount of black pepper and the Parmesan and stir.
2. Use a rubber spatula to distribute the spinach and cheese evenly over the bottom of the pan. Cook until the cheese is melted and golden brown on the bottom, about 2 minutes.
3. Use the spatula to slide the crisp onto a plate; put another plate on top of the crisp. Put one hand firmly in the center of the bottom plate and the other hand the same way on the top plate; flip the crisp over. Use the spatula to slide it back into the pan and continue cooking until the cheese is golden brown, 1 to 2 minutes. Serve whole as an appetizer or broken into smaller pieces as a garnish.