This week we have been working on planting second rounds of eggplant and summer squash, watermelons and winter squash. We were also able to lay the plastic beds in the haygroves and get the tomatoes planted. The weather has cooperated with us really well so far with the rain holding off until just around 4 o’clock, which is great! Hopefully it will continue to hold off for pick-up this evening.
Don’t forget to RSVP for the summer solstice potluck event at the farm on Friday June 23rd. We’ll start gathering around 5pm and eat closer to 5:30 or 6pm to give time for everyone to get to the farm after the work day. This year we are pleased to be partnering with UK Chef Bob Perry to provide a couple entrees for the event thanks to the $1.00 membership fee that was included as part of your CSA share. You are welcome to bring a side dish or dessert (but this is not mandatory) to the event. The farm will provide all utensils, plates, cups, as well as water and lemonade to drink.
We ask that all RSVPs be received by Monday June 19th in order to plan for food. Thank you!
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:
+ Lettuce Heads
+ Summer Squash
+ Cherriette Radishes
+ Red Cabbage
What’s In Your Share
For this week, you’ll receive:
+ Green Leaf Lettuce
+ Lovelock Lettuce
+ Yellow Squash
+ Cherriette Radishes
+ Red Cabbage
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.
Items available for you-pick:
+ Snap Peas (LAST WEEK)
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.
The field with the kale in it is the 5th field on the south side (the row of fields closest to the fence and Waveland Rd.) The beds you can pick kale from will be marked with a wooden “You-Pick” sign.
Flowers are in the regular You-Pick field which is the first field on the north side (the field closest to the parking lot). There are several flowers blooming, but please be mindful of the plants as they are still growing and if they get cut too short, they won’t grow back again. The beds you may pick from will be marked with a wooden “You-Pick” sign.
We will have signs posted, but please ask a farm staff member if you have any questions at all!
Veggie Tips (or Facts)
+ Lettuce heads store best wrapped in a paper towel and placed in a plastic ziplock bag in the crisper drawer of the fridge for about a week.
+ Summer squash is stored best in plastic bags in the crisper drawer of the fridge for about a week.
+ Kale is kept fresh the best stored in a plastic bag in the crisper drawer. It will keep for about a week.
+ Radishes will keep for about 3 days with the greens still attached or a couple of weeks if stored loosely in a plastic bag in the crisper drawer.
+ Beets store best in the fridge in a plastic bag with the tops removed. They will keep for a few weeks if stored properly.
+ Red Cabbage will store for several weeks in the fridge in a plastic bag.
+ Kohlrabi can be stored for 2-4 weeks (+) in a perforated bag in the fridge. So don’t feel pressured to use them quick, they will keep!
For your convenience this week’s recipes in a printable format
Meal Plan Menu
Just as a reminder, the meal plan menu is more of a guideline of suggestions on what to do with your veggies and a rough timeline of which vegetables should be eaten first. You by no means have to follow it exclusively. Don’t forget, if you have a favorite way of preparing a veggie, let us know and we will add your recipe to our archive!
Using either the green leaf lettuce or the lovelock lettuce heads, make a salad. Feel free to add some sliced radishes, kohlrabi, summer squash or beets to the salad. If you so choose, add a protein such as chicken or hard boiled eggs.
Honey Poppy Seed Dressing
From The Practical Produce Cookbook by Ray and Elsie Hoover
1/3 cup vegetable oil
1/4 cup honey
2 tbsp. cider vinegar
2 tsp. poppy seeds
1/2 tsp. salt
In a small bowl or jar with tight-fitting lid, combine all ingredients; shake well. Serve over a green salad or fresh fruit. Refrigerate. Makes about 2/3 cup.
Try this Roasted Beet Salad with beet greens. You can use this as a side to any entree of your choice.
6 tbsp. extra-virgin olive oil
2 1/2 tbsp. red wine vinegar
1 tbsp. minced garlic
7 medium-large beets with greens
1 cup water
2 tbsp. chopped and drained capers (or you can substitute olives or pickles or just omit)
3/4 cup crumbled feta cheese (about 3 oz.)
Preheat oven to 375°F. To make the dressing, whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper. Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper. Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely. Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
Here is a new way to use up some of these zucchinis. Try this zucchini pizza crust below! Pair the zucchini crust pizza with a salad of whichever lettuce you hadn’t used on Thursday.
Zucchini Crust Pizza
From Moosewood Cookbook by Mollie Katzen
Olive oil and flour for the pan
2 cups packed grated zucchini
2 eggs, beaten
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Optional: pinches of basil, marjoram, or other herbs
2 T olive oil
Extra olive oil
2-3 large garlic cloves, sliced
Preheat oven to 400 degrees. Generously oil a 10 inch pie pan and coat lightly with flour. Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 T olive oil in a bowl and mix well. Spread into the prepared pan and bake for 35-40 minutes, or until golden brown. About halfway through the baking, brush with the remaining T of olive oil. Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won’t break later. Top with your favorite pizza items and bake at 400 degrees until heated through.
If you haven’t already devoured your kale in the form of kale chips (see below), try this kale and gruyere panini. Although the recipe calls for gruyere, feel free to experiment with different cheeses.
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.
Crispy Kale Chips
From “Eating Locally” by Janet Fletcher
CSA Farmers who grow kale say that many of their shareholders lack recipes for this highly nutritious leafy green. Kale chips to the rescue. Roasted in the oven, the leaves crackle when you eat them and dissolve like snowflakes on the tongue. No matter how many batches you make, they will disappear in an instant. The DeLaney Community Farm blog credits Bon Appétit magazine for the idea.
½ pound Tuscan kale or curly kale
1 Tbs extra virgin olive oil
Kosher or sea salt
1. Preheat the oven to 250°F. With a knife, separate the kale leaves from their tough central rib and discard the ribs. Wash and thoroughly dry the kale leaves. Put them in a large bowl, drizzle with the olive oil, sprinkle with salt, and toss to coat them evenly with the oil. Arrange them on baking sheets in a single layer.
2. Bake, in batches if necessary, until the leaves become fully crisp, 25-30 minutes. You can serve them immediately or let them cool. They will stay crisp for at least a couple of hours.
Weather permitting…grill out today! Although cabbage will keep for a while in the fridge, you can use it in coleslaws, grilled, roasted, cooked or even turned into sauerkraut. Try this grilled cabbage recipe below. You can also use some of your kohlrabi and radishes in a kohlrabi slaw. Pair with your favorite protein on the grill.
1 large head cabbage, cored and cut into 8 wedges
8 teaspoons butter
1/4 cup water
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon seasoned salt, or to taste
ground black pepper to taste
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil.
Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.
Kohlrabi, cut into matchsticks
Apple, cut into matchsticks*
Fresh lemon juice
Salt and pepper
Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.
*Variation: Substitute Radishes in your share for the apple! Add a tablespoon of honey to the lemon juice and olive oil dressing for a bit of sweetness.
Clear that fridge out! Get ready for more yummy vegetables coming your way Thursday.