This is the last day of the 4 week Fall CSA. We hope you’ve enjoyed the mini-extension and appreciate all of your support. Next week, we will have one more Farm Stand at the pick-up on Tuesday for the Thanksgiving Boxes. After that, Farm Stand will probably operate every other week depending on what crops we have available. We will continue to communicate with you via the blog and email to let you know when Farm Stand is happening. Friday is the last day for Thanksgiving Box pre-orders. Each box is $30 and you can order one here.
Looking for a gift idea for this holiday season? The Organic Farming Unit is now offering gift certificates that can be used for any UK CSA program: the Farm Stand and/or the 2018 CSA share. Gift certificates can be purchased in person at our distribution site each Thursday from 4-6pm, at the Thanksgiving Box delivery on Tuesday November 21st from 4-6pm, direct from the farm, or by email. Email ordered gift certificates can be delivered via campus mail or by post for $1.50 S&H fee.
Share the gift of fresh, local and delicious food with friends, family and coworkers!
If you have any questions, you can talk to us at distribution or send us an email, email@example.com.
What’s in Your Share
For this week you’ll receive:
+ Purple Potatoes
+ Butternut Squash
+ Chard or Collards
The CSA Farm Stand will be set up at the campus location only from 4-6pm. This is a first-come, first-serve basis. We accept cash or check only please.
Items Available for Purchase this Week:
+ Purple Potatoes: $4/bag
+ Butternut Squash: $2 each
+ Delicata Squash: $2 or 2 for $3
+ Jester Squash: $2 or 2 for $3
+ Turmeric: $3/carton
+ Chard: $3/bunch
+ Collards: $3/bunch
+ Ginger: $5/carton
+ Garlic: $1.50/bulb
+ Kohlrabi: $1 each
+ Lettuce Heads: $3 each
+ Radishes: $4/carton
Fresh turmeric should be stored wrapped in a paper towel and placed in a plastic bag in the refrigerator. It should last for a few weeks. If you see any mold growing on it after being in the fridge for a while, you can just cut that part off and continue to store it.
6 2-inch pieces turmeric root, peeled and grated coarsely (turmeric stains the skin temporarily, so use gloves while prepping if you want to avoid yellow hands and fingernails for a day or two)
1 tbsp coconut oil
1 cup frozen green peas
1 tsp grated ginger
1 small moderately hot green chili pepper, optional
1 tsp fennel seed powder
1 tsp coriander powder
1 tsp garam masala
2 tbsp finely chopped coriander leaves
1 cup large tomato, pureed (or use 1/2 canned tomato puree)
10 oz canned coconut milk
Salt to taste
Heat the oil in a saucepan or a dutch oven. Add the turmeric root and saute, over medium-low heat, for 10 minutes or until the turmeric starts to slightly brown. Add the grated ginger, chili pepper if using and coriander leaves and saute another minute. Add the green peas and saute for a couple of minutes. Add the powdered spices, including the fennel seed powder, the coriander powder, and the garam masala. Add the tomatoes and stir well to mix. Let the mixture cook about two to three minutes or until it boils. Add the coconut milk and bring to a boil. Add 1/2 to 1 cup water, according to how thick or thin you want your curry to be. I add less because I like the curry thick. Bring the curry to a boil, then cover with a tight lid and cook the curry for 15 minutes over medium-low heat. Turn the heat off and let it stand for a few minutes before serving. Garnish with fresh coriander leaves before serving.
No specific recipe here, but purple potatoes can be cooked in a variety of ways. They are tasty mashed, roasted, fried or sliced thin and fried like a chip. Don’t let the color throw you off!