CSA Newsletter Week #8, July 13th

Farm Notes

We are really into the crunch time here at the farm. The summer veggies are continuing to roll in and a lot of root crops are ready to be harvested. We need all hands on deck! Luckily, we’ve had some big crews helping out and we are getting it done. Among harvesting, we still have a lot of field prep to do for…can you believe it?….fall crops! We’ve already got some fall brassicas seeded in the green house and they will be ready to go in the ground in just a few short weeks.

Dr. Krista Jacobsen gets her carrot harvest on with our CSA crew!

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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:
+ Savoy Cabbage
+ Summer Squash
+ Cucumbers
+ Green Onions
+ Green Beans
+ Cilantro/Dill
+ Cauliflower
+ Tomatoes
+ Peppers
+ Eggplant

Getting our haygroves covered at last!

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What’s In Your Share

For this week, you’ll receive:
+ Savoy Cabbage
+ Summer Squash (including some new heirloom types!)
+ Cucumbers
+ Green Onions
+ Green Beans
+ Cilantro OR Dill
+ Cauliflower
+ Peppers
+ Tomatoes

Alien squash, aka patty pan squash coming to your share this week!

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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.
+ *NEW* Green Beans
+ *NEW* This year we have started a perennial herb bed. It is located next to the road leading out the back gate. The perennial herbs are on the black landscape fabric. Most everything is already in the regular you-pick field, but there are a few plants such as spearmint! and a couple of flowers that are not in the regular field.

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.

Veggie Tips (or Facts)
+ Green Beans have not been pre-washed. Although they are pretty decently clean and sorted, you may want to wash and pull off any stems. Green beans store best in a plastic bag in the crisper drawer. They generally stay fresh for 3-5 days.
+ Savoy cabbage will store for a while if you still have cabbage left from previous weeks. Just store it in a bag in the crisper drawer.
+ Trouble with wilty herbs after just a couple of days? Try filling a cup or jar of water partially full and place the herbs in the jar. Then place a bag over top of the herbs and stick in the refrigerator. This should help make the herbs last a little bit longer – for up to a couple of weeks!

Recipes

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

Meal Plan Menu

Thursday: 

With these hot and humid days, a fresh, cool salad is perfect! Try this cabbage salad below; it includes a lot of the items you are getting in your share this week or leftover from last.

Thai Summer Salad with Chinese Cabbage

Ingredients:
SALAD
3 cups torn napa or savoy (Chinese) cabbage
1/2 cup (1/8-inch) julienne-cut yellow squash
1/2 cup (1/8-inch) julienne-cut zucchini
1/2 cup (1/8-inch) julienne-cut red bell pepper
1/2 cup (1/8-inch) julienne-cut yellow bell pepper
1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
1/2 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1/4 cup grated radishes
1 minced seeded jalapeno pepper

DRESSING
3 Tablespoons freshly squeezed lime juice
1 Tablespoon fish sauce
1 Tablespoon water
1 1/2 teaspoons granulated white sugar
1/2 teaspoon chile- garlic paste

Directions:
1. To prepare the salad, combine the salad ingredients in a large bowl.
2. To prepare the dressing, combine dressing ingredients in a small bowl and whisk together until sugar dissolves.
3. Drizzle dressing over salad and toss well. Serve immediately.

Friday:

Pick a protein and caramelize some green beans as a side.

Caramelized Green Beans

Ingredients:
6 T (3/4 stick) unsalted butter
1 lb. green beans, trimmed
Kosher salt and freshly ground black pepper

Directions:
1. Melt butter in a large skillet over medium-low heat. Add green beans and season lightly with salt and pepper to taste.

2. Cook beans, turning often with tongs, until they are caramelized, about 45 minutes. Taste and season, if necessary, with salt and pepper.

3. Using a slotted spoon, transfer the beans to a serving platter. Pour the butter and pan juices over the beans and serve promptly.

Saturday:

If you are up for it and still have a lot of squash to get through, try pickling it to save for the winter months when you are craving some summer time vegetables. Otherwise, my favorite thing to do is slice up the squash and cook it in a pan over medium heat with salt, pepper, and olive oil. Garlic and onions are always a nice touch.

Pickled Squash

Submitted by a CSA member from the Food Network

Ingredients:
10 cups sliced squash, such as zucchini and yellow summer squash
2 cups sliced onions
Kosher salt, for sprinkling vegetables
2 cups white vinegar
3 cups sugar
1 1/2 tablespoons pickling spice
1/2 teaspoon crushed red pepper, optional

Directions:
In a large pot or bowl, layer sliced squash and sliced onions, and sprinkle each layer generously with kosher salt and let sit for 1 hour. Drain well.

In a large non-reactive pot, combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil. Add squash and onions and return to a boil.

Divide vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2 inch from top of jar. Wipe rims of jars clean, cover with lids and screw tops in place.
Process jars in a hot water bath for 10 minutes. Remove jars from water bath and cool. Jars should seal as they cool. Any jars that do not seal should be refrigerated and consumed within 2 weeks.

Sunday:

Ever tried a cucumber soup before? Check out these two chilled cucumber soups below.

Chilled Cucumber-Mint Soup with yogurt or sour cream

From Farmer John’s Cookbook

Ingredients:
4-6 cucumbers, peeled, seeded, and chopped (About 4 cups)
1-2 cups water
2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
1 clove garlic, peeled and smashed
Several mint leaves (you-pick perennial herb beds)
2 Tablespoons fresh dill or 1 tsp dried
1 Tablespoon honey
1-2 teaspoons salt
2 scallions, finely chopped (about 1/3 cup)

Directions:
1. Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey and 1 teaspoon salt in a blender or food processor. Purée the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.
2. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.

Chilled Cucumber Soup with Dill

Ingredients:
5 cucumbers
1/2 cup chopped parsley
6 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart buttermilk
1 pint yogurt
Salt and freshly ground pepper

Directions:
Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.

Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.

Monday:

Pair with a protein of your choice to make it a more complete meal.

Parmesan Cauliflower Tater Tots

From Eating Well magazine

Ingredients:
1 medium head cauliflower (about 2 lbs), trimmed and broken into small florets
5 Tbsp all purpose flour
1/4 cup grated Parmesan cheese
3/4 tsp freshly ground pepper
1/2 tsp salt
2 large egg whites, whisked until frothy
3/4 cup coarse dry whole-wheat breadcrumbs (panko)
Canola or olive oil cooking spray

Directions:
1. Bring a large pot of water to boil. Add cauliflower and boil until tender, 10 to 12 minutes. Drain in a colander, shaking to remove excess water. Return the cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally.

2. Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8 inch square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours.

3. Preheat oven to 400 F. Coat a large baking sheet with cooking spray.

4. Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing the plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on the baking sheet, about 1 inch apart.

5. Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35 to 45 minutes.

Serves 6, 6 tots each.

Tuesday:

Not everyone has been getting eggplant at the same time as there just hasn’t been enough for both farm and campus, which means there often has not been a recipe for it included in the week. But here is an eggplant recipe to try if you get an eggplant or for the next time you have them.

Baked Stuffed Eggplant

From Alice Waters’ Chez Panisse Vegetables

Use small and pretty eggplants. Cut them in half and scoop out about half the pulp. Make a stuffing by chopping the pulp and combining it with pitted black olives, chopped garlic, salt-packed anchovy fillets, capers, parsley, and marjoram. Mix in bread crumbs soaked in milk and squeezed dry. Mound the stuffing in the eggplants and put them in an earthenware gratin dish, drizzle generously with olive oil, and bake, loosely covered, in a preheated 350° oven for an hour.

Optional stuffings can include: rice, ground beef or sausage and other chopped up vegetables. Don’t feel limited by what the recipe calls for. Add or switch it up however you like.

Wednesday:

As a side dish to your entree, try grilling the green onions. Heck, while you’re at it, just throw whatever other veggies you have left on the grill too!

Grilled Green Onions

From food.com

Ingredients:
1 bunch green onion
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
2 tablespoons butter

Directions:
1. Wash the onions thoroughly.
2. Place whole onions on a sheet of foil.
3. Place the butter over the onions.
4. Sprinkle with garlic salt and pepper.
5. Fold the foil over the onions and seal the edges so the butter steams the onions.
6. Place on a hot grill until warmed through, about 10 minutes.
7. Be careful when opening, the steam will be hot.

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