CSA Newsletter Week #7, July 6th

Farm Notes

We hope your family had a very nice 4th of July holiday. With a shorter week for our staff, we’ve been in a busy harvest mode. The rain on Tuesday has kept us from other field work but we see the results of the rain already: crops surging in growth, beans sprouting, and lots of mud to cake on our boots…

Pretty little beans all in a row…!

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Well we don’t mind the mud, but the humidity is another story! This humid week we’ve been harvesting our summer squash. Believe it or not, the zucchini is slowing down in its growth. Did you know that a zucchini can add an inch or more of growth PER DAY? Incredible! So we have to harvest it 3 times a week to stay on top of it. This is why there is always a diverse selection of squash sizes at pick up. Whether you like larger ones for baking or smaller ones for sauteeing, just ask us if you don’t see a size you like in our bins.

We have really enjoyed seeing our members share photos on Instagram of their farm fresh food. Be sure to tag us @ukcsa or link us on Facebook! We’d love to repost your meal ideas. Do you have a good recipe you could share too? Send it our way to: uk.csa@uky.edu. We take all your feedback and ideas and put them into practice or pass them along to others.

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:
+ Summer Squash and Zucchini
+ Cucumbers
+ Broccoli
+ Swiss Chard
+ Tomatoes
+ Beets
+ Turnips
+ Carrots

What’s In Your Share

For this week, you’ll receive:
+ Yellow Squash
+ Zucchini
+ Cucumbers
+ Swiss Chard
+ Fresh Garlic
+ Carrots
+ Broccoli
+ Easter Egg Radishes
+ Beets (mixed varieties)
+ Turnips

First carrot harvest!

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You-Pick
Please review You-Pick guidelines under Member Information.

Items available for you-pick:
+ Flowers: 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.
+ Herbs: As with the flowers, there are herbs out there, but again, be mindful that you do not cut whole plants down as they are still growing.
+ Hot Peppers: There are lots of hot peppers! The numbers on the signs that name the variety are on a heat scale of 1 to 5. The 1 indicates mild peppers while 5 is the hottest of the hot (e.g. habanero).
+ Okra
+ Cherry Tomatoes are JUST starting to come on… there are a few varieties available for picking. For your convenience, there is a cut-through in the middle of the bed between the T-posts so you can get around more easily.

Please be advised that there is a bed of brussels sprouts on the opposite side of the cherry tomatoes that is NOT for you-pick. Only beds that have a you-pick sign are open for picking, but please ask a farm staff member if you have any questions at all. FYI, the kale is no longer on you-pick… no more kale until fall!

Lots of flowers in our you-pick fields! You can almost disappear into them…

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Veggie Tips (or Facts)

+ Carrots are coming with their greens attached. The greens are edible and popularly used when making vegetable broth. To keep the carrots crisp, trim off the greens if you aren’t going to use them or if you want to save the greens for broth making later.
+ This may be the last week on broccoli until fall… If you still have some in your fridge, this is a great time to blanche and freeze whole heads for summer eating.
+ The Garlic is fresh garlic and only partially cured. The reason we are giving it out now is because these garlics are “seconds” and may be partially open or have a clove that has rotted. However we still think there is plenty of good garlic cloves in each head to enjoy. In light of this, the heads would be best refrigerated until used, and use them up more quickly than fully cured garlic (which is often kept at room temperature). You can expect the garlic flavor to be even more pungent (and delicious)!
+ You don’t need to peel the Beets and Turnips however many folks prefer to do so as the turnips can have tough skin and the beets taste a bit earthy with their skin. An easy way to peel beets is roast them first, skin on and everything. Once they are roasted for about 30-45 minutes, you can actually slip the skin off the beets with your hands. Don’t want your hands to turn pink with beet juice? Use a paper towel to rub off the skin. It’s like magic!

We had our first onions harvested this week! Yipee! Just a few weeks to cure in our greenhouse and then we’ll be sending them out in the shares.

Recipes and Meal Plan Menu

Thursday:

Choose your own Chard adventure:
Chard Frico with protein of choice OR chard burrito wraps with chopped veggies and rice inside. Any leftover green onions from last week? Great idea to throw those in there! Add carrot, radish, cucumber… Here’s one take on this.

Also: get some refrigerator pickles started for the weekend! Try Mark Bittman’s Kosher Pickles.

Friday:
Fish Tacos with Cucumber-Radish Slaw from Great Food Fast.

Recipe for slaw, below, which serves 4.

Ingredients:
2 Cucumbers
4-6 Radishes
Coarse salt and fresh ground pepper
2 Tbsp minced red onion
3 Tbsp cider vinegar
3 tsp olive oil
1 tsp sugar

Directions:
1. Peel the cucumbers. Halve lengthwise and scrape out any seeds. Slice very thin on the diagonal.
2. Thinly slice enough radishes to equal 1 cup. In a large colander, toss the vegetables with 1/2 tsp salt. Top with a plate that fits inside the colander and weight with heavy object in order to drain. Drain in sink for 20 minutes, and then squeeze the vegetables in paper towels to dry.
3. Transfer to a bowl and toss with the onion, vinegar, olive oil, and sugar. Season with salt and pepper and serve immediately.

Saturday:
Still have some leftover proteins and buns from 4th of July cooking out? How about round 2 of grilling. A great side would be one of my favorite fresh raw slaws. Prep with a food processor for ease, but you can also use a four-sided box grater. Then be sure to bring out those refrigerator pickles!

Shredded Beet and Carrot Salad from Martha Stewart’s Great Food Fast.
Serves 6

Ingredients:
1/4 cup fresh lemon juice
1 Tbsp olive oil
1 Tbsp honey
3/4 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/8 to 1/4 tsp cayenne pepper
Coarse salt
1 pound raw beets, peeled
2 carrots, peeled
1/3 cup coarsely torn fresh parsley (available in our you-pick field!)

Directions:
1. In a medium bowl, whisk together the lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 tsp salt.

2. In a food processor fitted with the shredding disk, shred the peeled beets and then the peeled carrots. Add to the bowl along with the parsley, and toss all of the ingredients to combine.

Sunday:

Veggie Fritter food inspiration here and here featuring the Kentucky Proud Kitchen and SAG alum Paul Dengel. There are endless variations of which vegetable assortment, but summer squash, carrot, and garlic will be a great base. Any kohlrabi still lurking in your fridge? Another apt fritter ingredient.

Ingredients:
2 cups shredded zucchini
2 cups shredded carrots
2 cloves garlic, minced
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts)
2 Tablespoons olive oil
Sour cream or yogurt for topping

Directions:

1. Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.

2. Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.

3. Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.

4. Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.

5. Serve the fritters immediately topped with sour cream or yogurt.

Monday:

Roasted Veggies over rice or quinoa. Good options include: diced and peeled beets, diced turnips, chopped broccoli, minced garlic. Take prepped veggies and drizzle with olive oil in a 9×13 glass pyrex dish and stir to coat evenly. Sprinkle with salt and pepper. Cook in pre-heated oven at 400-450 degrees for 30 minutes. Stir and sprinkle with grated parmesan cheese (optional). Cook another 5-10 minutes or until veggies have reached sufficient doneness. Combine with rice or quinoa prepared as package directs.

Tuesday:

Revisit Stuffed Zucchini and Yellow Squash “Boats” from Week 3.

Wednesday:

Leftovers…clean out the fridge for Thursday’s veggies!

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