CSA Newsletter Week #21, October 12th

Farm Notes

Wow! Can you believe it? There is only one more week left of the regular CSA season after today. And if you’re sad about the season coming to an end, no worries! You can still sign up for our Fall CSA and Thanksgiving Boxes. We’d love to continue to see your beautiful faces for a few weeks more. If you’d like to sign up for the Fall CSA or Thanksgiving boxes, you can follow this link for further information. Questions? Don’t hesitate to email us at uk.csa@uky.edu or ask us at pick-up.

If you haven’t filled out our brief End of Year Survey, please do so! We value your feedback which helps us plan for next year. We are always striving to become better and better farmers for our people.

Here is the link to the survey for 2017 CSA members: https://uky.az1.qualtrics.com/jfe/form/SV_233WSLwHPPo1oAB

Non-CSA members, click here for this quick survey: https://uky.az1.qualtrics.com/jfe/form/SV_0MVu6Ai6LPjYg2F

This will be the last week that the UK Horticulture Club will be selling apples. They will be set up at both the CAMPUS and FARM locations selling apples for 50 cents each or 12 lbs. for $10. They accept cash or check only. This will be a first-come, first-serve basis until they sell out!

We will also have *CONVENTIONAL* carving pumpkins for sale this week at both locations.

Today students helped break garlic cloves up for planting and got a tour by Dr. Mark Williams.

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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:
+ Potatoes
+ Braising Mix
+ Lettuce Heads
+ Cauliflower
+ Mixed Peppers
+ Cherriette Radishes
+ Beets
+ Carrots
+ Fennel Bulbs

A beautiful monarch butterfly in the eggplant.

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What’s In Your Share

For this week, you’ll receive:
+ Salem Potatoes
+ Braising Mix
+ Lettuce Heads
+ Cauliflower
+ Mixed Peppers
+ Eggplant
+ Cherriette Radishes
+ Beets
+ Carrots

Beets in the share this week!

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

The You-Pick field is definitely winding down.

Items available:
+ Herbs
+ Some flowers
+ 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).
+ Cherry Tomatoes are just about done. 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.
+ Green Beans

A new braising mix we're trying out this year: Tatsoi, Tokyo Bekana, Mizuna and Hon Tsai Tai

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Veggie Tips (or Facts)

+ It has been a muddy week, so everything may need a second washing before eating!

+ Salem Potatoes have a white skin and flesh with a creamy texture and a strong flavor. Try them baked, roasted or mashed. Potatoes store best in a cool, dry and dark area. These potatoes may not store for as long, so use them sooner rather than later.

+ The braising mix this time is a new mix of Tatsoi, Tokyo Bekana, Mizuna and Hon Tsai Tai. Braising greens are generally cooked rather than eaten raw. Saute them in some olive oil and serve as a side or you can put them in things like quiches or casseroles.

+ Cherriette radishes are nice, small, round radishes with a dense and crisp sweet and hot flavor. These would be excellent in a salad. Although radishes will store best detached from the greens, don’t throw those greens out! Check out this article with 5 radish green recipes.

+ The same thing goes for beets. You are receiving beet bunches this week with greens still attached. Beets also store best without the tops, but the greens are also edible. Beet greens can be braised, steamed, sauteed, added to soups or eaten raw.

Harvesting watermelon radishes!

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Recipes

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

Meal Plan Menu

Thursday: 

A salad is a pretty easy thing to throw together. Use your lettuce heads and other veggies such as carrots, cauliflower, peppers, radishes or beets as toppings.

Buttermilk Dressing
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 cup buttermilk
1 cup mayonnaise or salad dressing
1 tbsp. fresh dill or 1 tsp. dried dill
1 tbsp. chopped fresh parsley
1/2 tsp. basil
1/4 tsp. Worcestershire sauce
1/8 tsp. garlic powder
1/8 tsp. onion powder

Directions:
Whisk all ingredients together in a small bowl. Cover and refrigerate at least 12 hours to blend flavors.
Variation: Whisk together 1 cup buttermilk, 1/2 cup mayonnaise or salad dressing, 1/4-1/2 cup sugar and 1/4 cup vinegar.

Friday:

Roasted Beets and Sauteed Greens with Hazelnuts and Goat Cheese

Ingredients:
4-6 small beets, or 2-3 larger betters, tops on
1/4 cup chopped hazelnuts
2-3 large cloves garlic, minced
2 tablespoons Herb Butter or olive oil
1/2 cup water, stock or white wine, optional
3 tablespoons very cold goat cheese, broken into small pieces
Coarse salt and freshly ground pepper, to taste

Directions:
Preheat the oven to 350° F.

Remove the beet greens just above where they connect with the beet. Rinse the beets and greens thoroughly. Wrap each beet loosely in foil. Roast for about an hour, until beets are barely soft to touch. When cool enough, remove skin and slice into quarters or eights, depending on size (small bite-sized pieces).

Toast the hazelnuts in a medium sauté pan over medium-high flame, turning constantly, until brown, about 5 minutes. Set nuts aside.

In the same pan over medium flame, melt the butter and sauté the garlic until turning color, about 2-3 minutes. Add the beet greens, stems intact, and sauté until wilted, about 3-5 minutes. If pan gets too dry, add a splash of water, stock, or white wine.

Remove from flame and toss in roasted beet pieces, nuts, salt and pepper. Empty onto serving platter or individual plates and top with bits of cold goat cheese.

Saturday:

Quinoa and Braising Mix Pie
Recipe from Linda Cottin on wellcommons.com

Ingredients:
¼ cup olive oil
1 medium onion, diced
1 pound greens, rinsed
1 cup cooked quinoa
1 teaspoon ground nutmeg
2 teaspoons coarsely ground pepper
4 farm fresh eggs
¼ cup milk (dairy free options work fine)
1 pie crust, uncooked

Directions:
Heat oil in skillet and sauté onion until translucent. Stir in rinsed braising mix and cook until mix is reduced to at least half its original size, but leaves still maintain their shape. Stir in cooked quinoa and heat through. Stir in nutmeg and pepper. Spread mix into prepared pie crust. In separate bowl, whisk eggs and milk together. Pour egg mixture over greens and quinoa. Bake at 350 degrees for thirty minutes, until eggs are set and crust is golden brown. Serve warm as a main dish or a side dish.

Sunday:

Radish Leaves and Avocado Quiches

Ingredients:
15 (store-bought) mini quiche shells
1 + 1 tbsp. butter
1 shallot finely diced
1 big handful of radish leaves, rinsed, dried and chopped
1/2 tsp. mustard
flesh from an avocado, diced and mixed with a little bit of lemon juice
1 egg
1-2 tbsp. grated pecorino cheese
a dash of milk/cream
about 6 red radishes thinly sliced
pinch of salt
grated green peppercorns
dried juniper berries as garnish (optional!!)

Directions:
Preheat oven to 350F. Preheat a skillet and saute shallot and butter over very low heat for about a minute. Raise the heat, add radish leaves and salt for another 30 seconds. Discard any juice, set the leaves aside. Puree avocado and leaves and combine well with egg, cheese, mustard, milk/cream, salt and green peppers. Spoon the filling into shells, arrange radish slices on top and top with tiny butter cubes and a bit of salt on the radishes. Bake until slightly firm on top to the touch, about 20 minutes. Garnish with juniper berries and serve warm.

Monday:

Cheeseburger Potato Soup
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 lb. ground beef
3 medium potatoes, peeled and cubed
1/2 cup chopped celery
1/2 cup chopped onion
2 tbsp. chopped green pepper (optional)
1 tbsp. instant beef bouillon
1/2 tsp. salt
1 1/2 cups water
2 1/2 cups milk
3 tbsp. flour
1 cup shredded cheddar or American cheese

Directions:
In a 3-quart saucepan, brown beef; drain off excess fat. Stir in potatoes, celery, onion, pepper, bouillon, salt and water. Cover and cook until vegetables are tender, 15-20 minutes. Blend 1/2 cup milk with flour. Add to saucepan along with remaining milk. Cook and stir until thickened and bubbly. Add cheese and stir just until cheese melts.

Tuesday:

Roasted Garlic Cauliflower
Submitted by Cheryl Kastanowski

Ingredients:
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Directions:
Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Wednesday:

Leftovers day! Clean out that fridge for new vegetables coming Thursday.

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