CSA Newsletter Week 20, October 4th

Farm Notes

Even though the fields are still wet from all the rain we had last week, we have still been able to accomplish a lot over the last few days. We’ve harvested a few more beds of sweet potatoes, harvested for the share this week and pulled some drip tape up out of several beds in preparation for turning the field over into cover crops for the winter. Hopefully by Friday, the fields will have dried out even more so that we can get some much needed weeding done and some planting!

Don’t forget to sign up for our Fall CSA and/or a Thanksgiving box! You can sign up for either via this google docs form. Also, if you are interested in signing up for either, you may do so at the CAMPUS pick-up today from 4-6pm.

The University of Kentucky Horticulture Club will be on CAMPUS during distribution time (4-6pm) selling apples. They have a wide array of varieties. Please note that these apples are NOT organic; they were grown on the conventional side of UK South Farm. Apples are $0.50 each, or $10 for a 1/4 bushel. The Hort Club accepts cash, check or Venmo.

The UK Winery will be set up on campus this Thursday from 4-6pm, with the CSA. They will also be at the Farm pick-up location from 3:30-6:30pm. You may also purchase wine from them on Fridays at the farm in the classroom building from 2-6pm. Check out their blog site, ukywine.com for more information on wine varieties and prices.

What’s In Your Share

For this week, you’ll receive:
+ Honeynut Squash
+ Onions
+ Carrots
+ Sweet Potatoes
+ Romaine Lettuce Head
+ Turnips OR Radishes
+ Chard OR Kale (extremely limited quantities of kale)
+ Cilantro

View this post on Instagram

Morning romaine harvest. #conveyorstrong

A post shared by UK CSA (@ukcsa) on

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, check and *NEW* this year, credit cards.

Items Available for Purchase this Week:
+ Honeynut Squash: $1.25 each
+ Chard: $2/bunch
+ Onions: $0.50 each
+ Carrots: $3/bag
+ Sweet Potatoes: $11.25/4.5 lb. bag
+ Romaine Lettuce: $3/head
+ Radishes: $2/carton
+ Turnips: $2/bag
+ Cilantro: $2/bunch
+ Kale: $3/bunch


+ Every week that there is you-pick available we will list what is available in the weekly newsletter. The first time you come to the farm we ask that you find one of the organic team (in the organic shed or out in the fields) for a you-pick orientation.

+ You will need to bring your own harvest containers and – if you are interested in okra or flowers – your own pruners or scissors.  All you-pick crops will also be marked in the field with a “you-pick” sign. In 2018 the main you-pick field is located south of the parking lot towards Waveland Museum Road, but close to the farm’s access road.

+ We ask that you park your vehicle in the parking lot and walk to the you-pick area to keep vehicles out of our fields. However, if you require assistance to get to our fields or if there is an issue of accessibility, we can make exceptions but please talk to a staff member first for guidelines.

You-Pick Hours:
Monday, Tuesday, Wednesday, and Friday  – 7:30am until 4pm
Thursday – 7am until 6:30pm

We are closed on all major holidays including Memorial Day, 4th of July, and Labor Day.
+ Please only pick from the beds that have a sign saying “You-Pick”. Not everything is ready or available to pick at this time.

Items available:
+ You-pick is slowing waaaayyyyy down.
+ Flowers
+ Herbs
+ Hot Peppers
+ What’s left of the cherry tomatoes
+ We have a perennial herb bed, right to the west of the You-Pick field. Most of the herbs are the same as what is in You-Pick, however many are more mature, such as the sage, chives and oregano. There is also spearmint in the perennial bed.

View this post on Instagram

These purple top turnips look like gems! 😍

A post shared by UK CSA (@ukcsa) on

Veggie Tips (or Facts)

+ Honeynut Squash looks just like a miniature version of the butternut squash, but it is OH SO SWEET! Check out this Bon Appétit article on how the honeynut came to be for an interesting little back story.  Honeynut Squash should be stored in a single layer on a kitchen counter or someplace cool. Room temperature is also fine. You can expect your squash to last about a month, but if you wish to prolong it’s shelf-stability, you can wipe the skin with a damp cloth and dish soap or a 1 part bleach in 10 parts water to prevent decay. Make sure to fully dry the squash. Most all winter squashes are interchangeable in recipes. Instead of baking your honeynut, try roasting it. The high heat will caramelize the insides and you won’t need to add any brown sugar or maple syrup to this! You can even eat the skin as it is thin skinned like the delicata squash.


How to Roast Honeynut Squash:

2 honeynut squash, exterior washed and dried
1 to 2 tablespoons extra-virgin olive oil
Fine sea salt, to taste
Freshly ground black pepper, to taste

Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Using a sharp knife, halve the squash lengthwise (stem to base). To cut lengthwise, start the cut in the center of the squash and cut towards the base (while securely holding the opposite end). Rotate the squash and again, start in the center but this time cut towards and through the stem. (If the squash it too difficult to cut through, see recipe notes below.)
Using a spoon, scoop out and discard the seeds and pulpy insides.
Drizzle the cut side of the squash halves with oil or use a brush to apply a thin layer.
Season with a generous sprinkle of fine sea salt and freshly ground black pepper or to
With the honeynut squash halves cut side face down, roast for 20 to 25 minutes or until a fork can easily pierce through the skin to the fleshy inside. Remove from the oven and carefully flip the squash halves over, lifting from the top half of the squash. The sides along the base (or fashioned bowl) will be the most fragile. Serve immediately (or see recipe notes on how to store and reheat).
To Enjoy: Using a fork, dig into the fleshy inside. Don’t worry if you find yourself scraping all the goodness down to the skin. Totally acceptable!


+ Sweet potatoes store very similar to potatoes. Store them in a cool, dry and dark place. Avoid storing them in the fridge or any place cooler than 50F. Sweet potatoes will store anywhere from 4-6 months.

+ Lettuce and other greens like chard store best in the crisper drawer of the fridge in a plastic bag. Lettuce will store for about a week, possibly two. Chard will store for about a week.

+ The yellow onions may be stored anywhere that provides good air circulation and is cool. Expect your onions to last a couple of weeks, up to several weeks and/or months.

+ Carrots and other root crops such as the turnips and radishes store best in a perforated plastic bag in the crisper drawer of the fridge. Each of these root crops will store for several weeks. If you notice your roots have become limp, you can place them in a jar or container of cold water and place back in the fridge. In a few hours, the roots should have firmed back up again.

+ Cilantro stores best with the cut ends placed in a jar or container with an inch or two of water in the fridge. Replace the water daily. Cilantro should last for about a week, stored in this way.


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

Meal Plan Menu


Grilled Romaine

From foodnetwork.com

2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows

Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil

Preheat a grill to medium-high.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.

Citrus Caesar Vinaigrette:
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.


Fall Vegetable Stir Fry

Submitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley

5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalen, minced

(Saute vegetable ingredients are all optional and variable.)
Hard vegetables:
Broccoli, chopped into bite-sized pieces
Carrots, sliced into discs

Yukina savoy, roughly chopped
Chard, roughly chopped

Chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)

Stir fry sauce ingredients:
1/4 c. soy sauce
1 1/4 c. water
1 Tbsp. fresh ginger, minced
1 tsp sesame oil
2 Tbsp. dry wine (optional)
3 Tbsp. cornstarch

1. Heat 1 Tbsp. oil over medium heat in a large skillet.
2. Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
3. Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
4. Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
5. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
6. Add cooked spaghetti/noodles and heat through.


Sweet Potato and Black Bean Chili

1 tbsp. olive oil
2 lbs. sweet potatoes, peeled and cut into 1/4 inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tbsp. minced garlic
6 cups chicken broth (or vegetable broth)
2 (15 oz.) cans black beans, rinsed and drained
2 (14.5 oz.) cans fire-roasted diced tomatoes
1 tbsp. ground cumin
1 tsp. dried, crushed oregano
1 tsp. ground chipotle chile pepper
1 tsp. salt
1/2 cup chopped fresh cilantro
Toppings: fresh cilantro and lime wedges

In a large dutch oven, heat oil over medium high heat. Add sweet potatoes and next 4 ingredients. Cook, stirring frequently for 10 minutes. Add broth and next 6 ingredients; bring to a boil, reduce heat and simmer for 35 minutes or until potatoes are tender and chili is slightly thickened. Stir in cilantro. Serve with fresh cilantro and lime wedges.


Savory Stuffed Honeynut Squash

3 honey nut squash
1 tablespoon olive oil
1 pinch salt
1 cup quinoa, farro or a blend, cooked at room temperature
1 medium onion diced
2 cloves garlic minced
8 ounces mushrooms fresh, finely diced
1 teaspoon thyme fresh
1/2 teaspoon sage dried, crumbled
2 cups kale leaves only, tough stems removed, finely chopped (OR CHARD!)
1/4 cup vegetable broth
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg freshly grated
3/4 cup Parmigiano Reggiano freshly grated
1 teaspoon butter
1 slice bread; I used potato bread, but sourdough or plain white bread work fine too

Preheat the oven to 400°. Line a baking sheet with parchment paper.

Cut the squash in half, vertically and scoop out the seeds. Drizzle the cut side with olive oil and rub it into the flesh. Sprinkle with salt and place the squash cut-side-down onto the baking sheet. Roast for 20 minutes.

Meanwhile in a medium skillet, heat the olive oil over medium heat and add the onions and garlic. Saute for 2-3 minutes then stir in the chopped mushrooms, thyme, sage and salt, cook until the mushrooms release their liquid, about 5 minutes. Stir in the chopped kale and vegetable broth, cover and reduce heat to a simmer for 3-4 minutes until kale softens. Stir in the pepper, nutmeg and the cooked grains. Add the parmigiano reggiano and stir until just combined.

Tear the bread into large pieces and transfer to a mini prep food processor. Add the butter and pulse several times until it forms bread crumbs.

When the squash is done, fill the cavities with the stuffing and sprinkle with breadcrumbs and bake for an additional 10 minutes. If the breadcrumbs need additional browning, turn on the broiler and cook just until the breadcrumbs start to brown, (about a minute or two).


Roasted Watermelon Radishes

From myrecipes.com

1 lb. watermelon radishes, trimmed
3 tbsp. olive oil, divided
1 tsp. coarse sea salt

Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.


Julienned Turnips with Savory

From Vegetarian Cooking for Everyone

1 1/2-2 pounds turnips, peeled and julienned
Salt and freshly ground pepper
1 Tbsp butter
1 Tbsp olive or canola oil
1 tsp finely minced savory or 1/2 t dried
1 Tbsp chopped parsley

Sprinkle the turnips lightly with salt and set aside in a colander for 30 minutes.  Squeeze out the excess moisture.  Warm the butter and oil in a skillet over medium heat.  Add the turnips and savory.  Cook gently, stirring occasionally, until tender, 12-15 minutes.  Add the parsley, taste for salt, season with pepper, and toss again before serving.


African Sweet Potato Stew

From Recipes from the Root Cellar by Andrea Chesman

2 Tbsp extra virgin olive oil
1 onion, diced
4 garlic cloves, minced
1 1-inch piece of ginger, peeled and minced
1 tsp cumin seeds
1/2 tsp crushed red pepper flakes
3 cups water
2 large sweet potatoes, peeled and diced
4-6 cups chopped greens (peel and discard any tough stems)
1 1/2 cups cooked chickpeas
1 1/2 cups diced tomatoes with juice
1 cup roasted peanuts
3 Tbsp natural unsweetened peanut butter
Salt and Pepper
Hot cooked rice, for serving
Hot sauce, for serving.

Heat the oil in a large saucepan over medium high heat. Add the onion, garlic, ginger, cumin and red pepper flakes and saute until the onion is softened, about 3 minutes. Add the water, sweet potatoes, greens, chickpeas, tomatoes and peanuts. Bring to a boil, then reduce heat and simmer, covered, until the sweet potatoes are tender, 15-20 minutes. Stir in the peanut butter. Season with salt and pepper and serve over rice.


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


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