CSA Newsletter Week #2, June 1st

Farm Notes

As per usual, we seem to be always in a battle with the weather. Last week was a rainy Thursday, but this week it seems that we will have nice, warm and dry weather! Although the rain is good for the plants, it often prevents us from getting into the fields to do tractor work such as spading (working up the soil before planting) and the actual planting and seeding. It just gets way too muddy and wet to get a tractor in the field. Hopefully this little break in the rain will be enough to dry the fields out so we can get back on track with our field work before the next rainfall occurs!

This year we decided to try growing field snap peas to include with the CSA share. Unfortunately, the germination was very poor and we do not have nearly enough to give out to everyone in the share. So, we have decided to open those snap pea beds for You-Pick and harvest a few quarts to sell via the Farm Stand for those that are unable to get out to the farm to pick them. A few rules about You-Pick:

+ 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.

The field with the peas in it is the furthest field from the parking lot on the north side. It will be the last field with crops growing in it, closest to the fence and Nicholasville Rd. We will have signs posted, but please ask a farm staff member if you have any questions at all!

Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up at both the campus (from 4-6pm) and farm (from 3:30-6:30pm) locations. Items available will be on a first come, first served basis. For the campus location, we will be set up a little differently this year. The Farm Stand will be located all the way to the right of the pick-up line with it’s own tent and table. So please do not go through the regular pick-up line to buy a la carte. At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash or check only please.

Items Available for Purchase this Week:
+ Kohlrabi
+ Braising Mix Greens
+ Kale or Collards
+ Summer Squash
+ D’avignon Radishes
+ Chard
+ Peas
+ Butterhead Lettuce
+ Cilantro

The team is out getting those tomato babies standing up straight.

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What’s In Your Share

For this week, you’ll receive:
+ Kohlrabi
+ Braising Mix Greens
+ Kale or Collards
+ Summer Squash
+ D’avignon Radishes
+ Chard
+ Cilantro

Braising mix harvest before the rain comes!

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Veggie Tips (or Facts)

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 Miz America, 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.

Kohlrabi is a cross between a cabbage and a turnip. It has a taste similar to a mild radish when it is eaten raw, or a taste similar to broccoli when it is cooked. Kohlrabi can be enjoyed in several different ways. You can slice it up and eat it raw with hummus, sliced or grated raw in salads, grated and made into a hash brown, or cooked and mashed up like mashed potatoes. Feel free to experiment with it!

Washing kohlrabis on our root washing station.

A post shared by UK CSA (@ukcsa) on


Don’t forget, you can always check out our recipe archive for additional recipes if you would like to try something different. And if you have a favorite way of preparing a veggie, please share it with us! You can email your recipe to uk.csa@uky.edu and we will feature it on the blog and add it to our recipe archive.

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

Meal Plan Menu


Breakfast for dinner! Kohlrabi hashbrowns, with sauteed braising mix and eggs.

Kohlrabi Hash Browns

From “Farmer John’s Cookbook”
This makes a unique bed for serving just about any meat, or try it with eggs instead of traditional potato hash browns.

4 medium kohlrabi bulbs, peeled
2 eggs, lightly beaten
1 small onion, chopped (about 1/3 cup)
2 Tbs dried bread crumbs
1 tsp salt
1/2 tsp ground ginger
1/3 tsp dried red pepper flakes
freshly ground black pepper
2 Tbs olive oil
2 Tbs butter
plain yogurt or sour cream (optional)

1. Grate the kohlrabi and wrap it in a dish towel. Squeeze out excess moisture.
2. Combine eggs, onion, bread crumbs, salt, ginger, red pepper in a large mixing bowl. Add
black pepper to taste. Stir until well blended.
3. Heat the oil and butter in a large, heavy skillet.  Add the kohlrabi and press down firmly with a sturdy spatula. Do not stir. Let the kohlrabi cook until brown, 5-7 minutes. (If thekohlrabi is in a layer thicker than 1/4 inch, you may want to stir it up after the last 5-7 minute to let the inner part cook and brown.) Serve
with yogurt or sour cream.


Sauteed Braising Mix

All you need is some olive oil, salt, pepper and garlic if you like. Heat a skillet on medium. Add the olive oil. Add the braising mix (either whole leaves or coarsely chopped up) and season with salt, pepper and garlic. Just cook for a few minutes until wilted down.


This chard casserole is pretty delicious. Pair it with a meat or protein of your choice!

Chard Casserole
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.


If you can’t tell already…I’m a fan of sauteing veggies. Its a quick and easy way to prepare your veggies and it only takes a few ingredients. BUT you could also make a pizza tonight and do chopped summer squash as one of your toppings. See last week’s newsletter for a pizza making recipe.


Roast chicken (or a ready to go rotisserie chicken) with sauteed kale or collards.

Roast Chicken

1 (3 lb.) whole chicken, giblets removed
salt and pepper to taste
1 tbsp. onion powder or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Preheat oven to 350F. Place chicken in a roasting pan and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tbsp. margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces and place in the chicken cavity. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180F. Remove from heat and baste with melted margarine and drippings. Cover with aluminum foil and allow to rest about 30 minutes before serving.

*Once you’re done with the chicken bones, don’t throw them away!! See below for a chicken stock recipe*

Sauteed Kale or Collards

This can be cooked just like the sauteed braising mix. I always think the easiest thing is just olive oil, salt, pepper and garlic. And it cooks pretty quick too!

Chicken Stock

leftover bones/skin from a cooked or raw chicken carcass
celery (especially the tops)

Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables like celery, onion, carrots and parsley. Cover with water. Add salt and pepper; about a teaspoon of salt, 1/4 tsp of pepper. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface. Remove the bones and vegetables with a slotted spoon, and strain the stock through a fine mesh sieve. If making stock for future use in soup you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store. This can easily be measured into freezer safe containers and saved for a future use!


Today is a good day to eat some leftovers.


An easy and good meal is rice, beans and a vegetable. Try this recipe below for your D’avignon breakfast radishes.

French Breakfast Radishes Sautéed in Butter

From the blog coolcookstyle
Olive oil
1 bunch of French breakfast radishes, trimmed and halved lengthwise

In a skillet large enough to accommodate all the radishes, melt a big knob of butter with a little bit of olive oil. When the butter begins to foam, add the radishes. Season them with salt and sauté them until the radishes lose their opacity and they all begin to turn translucent. Transfer the radishes to a serving dish and snip fresh chives over them before serving.


Another leftovers/clear your fridge for more delicious veggies coming your way on Thursday!


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