CSA Newsletter Week 7, WEDNESDAY, July 3rd

Farm Notes

Thank you to everyone that was able to come out to the Potluck Party last Friday. We enjoyed some delicious food, wonderful weather and great company! We look forward to next year’s get together already.

Due to the July 4th holiday being on a Thursday, everything has been pushed a day forward. That means only 3 days of harvesting instead of 4. Even with all the harvesting that needed to be done, we were still able to get some field work in. We laid some more plastic raised beds, cultivated green beans and carrots, got cover crops in empty fields and did some greenhouse seeding. July is a huge harvest month. This is when potatoes are ready, garlic and onions. You’ll have that to look forward to soon!

What’s In Your Share

For this week, you’ll receive:
+ Yellow Squash
+ Zucchini
+ Cucumbers
+ Kale
+ Green Beans
+ Green Bell Pepper
+ Banana Pepper or Shishito Peppers (Campus only)
+ Turnips and Radishes
+ Cauliflower
+ Dill
+ Tomatoes

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.  At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash, check and credit cards.

Items Available for Purchase this Week:
+ Summer Squash: $2 each
+ Cucumbers: $1 each
+ Kale: $3/bunch
+ Green Beans: 2 lb. bag for $6
+ Turnips: $1.25/lb.
+ Dill: $2/bunch
+ Banana Peppers/Shishito Peppers: $0.25 each (Campus only)

The UK Winery will be on CAMPUS this Thursday from 4-6pm, set up with the CSA. They will also be at the Farm pick-up location from 3:30-6:30pm. Check out their blog site, ukywine.com for more information on wine varieties and prices.

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The flowers are going strong in the you-pick!

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+ 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.

+ 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:
+ *NEW* Green Beans
+ *NEW* Okra
+ Flowers
+ Herbs
+ Perennial field (on the black landscape fabric next to the rhubarb. Do NOT pick the rhubarb please)
+ Blackberries. There are 2 rows of blackberries. The ones under the netting are those that are ready for harvest. As with the raspberries, please make sure you replace the paver after picking to ensure that the netting stays in place.
+ Hot peppers and cherry tomatoes are coming along. Feel free to pick what is ripe, however there are still a lot of green fruit.

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First round of watermelons are starting to grow!

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Veggie Tips (or Facts)

+ There are 2 varieties of cauliflower in the share this week. The orange one is called Flame Star and the greenish one is a Romanesco cauliflower variety. We always struggle to grow cauliflower in the spring. It is always very difficult to get the plants in the ground early enough and then it always gets too hot, too fast. The orange cauliflower does have some insects, so be sure to wash before eating. Cauliflower stores best in the crisper drawer of the fridge, wrapped in a moist towel in a bag. Cauliflower is best stored unwashed, so only wash right before eating.

+ The cucumbers have really taken off. That is why we gave out dill in the share this week so you can make pickles! Just in time for your burgers for the holiday! (Although this recipe says it takes 3 days, I’m sure the longer they sit, the better, but they may be okay to eat the next day.)

Refrigerator Dill Pickles

3 1/2 cups water
1 1/4 cups white vinegar
1 tbsp. sugar
1 tbsp. sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Stir water, vinegar, sugar and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely. Combine cucumber spears, garlic cloves and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

+ Dill can be stored with the cut ends down in a container of water in the fridge. Change the water every few days or as needed.

+ The field conditions were just about perfect for harvesting the green beans with our bean picker. That being said, there are still some stems in the mix, but hopefully not a lot of dirt. You’ll have to do a little further sorting before enjoying.

How to freeze green beans:
Sort and snip ends. Wash. Leave whole or cut into uniform lengths. Blanch for 3 minutes. Cool immediately in cold water; drain and package into containers.

+ Thanks to Dr. Jacobsen and her team, we have some tomatoes from the organic high tunnels, while the field tomatoes are still ripening. Tomatoes store best on the counter at room temperature. If they aren’t completely ripe, they will be in just a few days. Super ripe tomatoes can be kept in the fridge, but the flavor quality will decrease the longer they are stored in the fridge.

+ Tired of stir fry squash? Don’t know what else to do with them? Try pickling!

Pickled Squash

Submitted by a CSA member from the Food Network

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

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.


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

Meal Plan Menu


Penne With Green Beans and Tomatoes

1 16 oz. package whole wheat penne pasta
green beans cut into 1 1/2 inch pieces
1 pint of grape tomatoes halved (or use whatever tomatoes you have, chopped)
1/4 cup chopped fresh dill
3/4 cup lemon shallot vinaigrette

Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain. Toss together pasta mixture, tomatoes, and vinaigrette. Cover and chill up to 24 hours, if desired. Just before serving, stir in dill, and add salt and pepper to taste.


Happy 4th of July! Here’s some “tater tots” to go with your cookout!

Parmesan Cauliflower Tater Tots

From Eating Well magazine

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

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.


How about some kale chips with your leftovers from 4th of July festivities?

Crispy Kale Chips

From “Eating Locally” by Janet Fletcher
CSA Farmers who grow kale say that many of their shareholders lack recipes for this highly nutritious leafy green. Kale chips to the rescue. Roasted in the oven, the leaves crackle when you eat them and dissolve like snowflakes on the tongue. No matter how many batches you make, they will disappear in an instant. The DeLaney Community Farm blog credits Bon Appétit magazine for the idea.

½ pound Tuscan kale or curly kale
1 Tbs extra virgin olive oil
Kosher or sea salt

1. Preheat the oven to 250°F. With a knife, separate the kale leaves from their tough central rib and discard the ribs. Wash and thoroughly dry the kale leaves. Put them in a large bowl, drizzle with the olive oil, sprinkle with salt, and toss to coat them evenly with the oil. Arrange them on baking sheets in a single layer.
2. Bake, in batches if necessary, until the leaves become fully crisp, 25-30 minutes. You can serve them immediately or let them cool. They will stay crisp for at least a couple of hours.


Hulk Meatballs or SuperHero Meatballs (a sneak way to get your kids a great serving of veggies and use your crops)
Submitted by CSA member Megan Filburn

1 lb ground beef
1 lb mild or spicy Italian sausage
1 bunch of basil
Any green veggies (I use 1 bunch of broccoli or 1 whole zucchini)
1 tbsp minced garlic
1 tsp salt
1 tsp pepper
Olive oil
1 tbsp Italian seasoning
Pine nuts optional

In a food processor mix all ingredients EXCEPT meat. Add olive oil until consistency is that of pesto. Add pine-nuts if you like. Add “pesto-mix” to meat and blend together. Ball up meat mixture and In a pan brown meat balls and then set aside OR ball up meat mixture and bake until meatballs are cooked thoroughly.  Add to tomatoes sauce and serve over noodles.
****Please keep in mind I eyeball everything so this is a “ballpark” idea of a recipe


Zucchini (or yellow squash) Crust Pizza

From Moosewood Cookbook by Mollie Katzen

Olive oil and flour for the pan
2 cups packed grated zucchini (or yellow squash)
2 eggs, beaten
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Optional: pinches of basil, marjoram, or other herbs
2 T olive oil

Topping suggestions:
Extra olive oil
Extra cheese
2-3 large garlic cloves, sliced
Sauteed mushrooms
Sliced olives

Preheat oven to 400 degrees. Generously oil a 10 inch pie pan and coat lightly with flour. Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 T olive oil in a bowl and mix well. Spread into the prepared pan and bake for 35-40 minutes, or until golden brown. About halfway through the baking, brush with the remaining T of olive oil. Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won’t break later. Top with your favorite pizza items and bake at 400 degrees until heated through.


Homemade Gyros
Recipe from Culinary Hill

1 cup plain nonfat Greek yogurt
1 cucumber, peeled, seeded and finely chopped
2 tbsp. fresh lemon juice (from 1 lemon), divided
1 tbsp. fresh dill, chopped
4 garlic cloves, minced
salt and freshly ground black pepper
6-6 inch pita breads
1/2 medium onion, chopped
2 tbsp. fresh oregano leaves, chopped
1 lb. lean (90/10) ground beef (or lamb)
1 tbsp. olive oil
optional garnishes such as tomatoes, cucumbers, sweet onion and feta cheese

Combine yogurt, cucumber, 1 tbsp. lemon juice, dill, 1 garlic clove and 1/2 tsp. salt in a small bowl to make the dill sauce. Chill at least 30 minutes to blend flavors. Preheat oven to 350º. Cut the top quarter of each pita and tear these into pieces and set aside. Wrap pitas in a stack in foil. Place the pitas wrapped in foil in the oven and heat for 10-15 minutes. Meanwhile, combine torn pita pieces, onion, remaining 1 tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, oregano and remaining garlic in a food processor. Process until a smooth paste forms, about 30 sections. Transfer to a large bowl. Add beef to the paste and mix until thoroughly combined with hands or a spatula. Turn beef mixture out onto a cutting board. Form into a uniform loaf and cut into 12 sections. Roll each section into a ball and flatten into a patty about 1/2″ thick. Heat oil in a large skillet over medium-high heat. Add patties and cook until well browned and a dark crust forms on one side, 3-4 minutes. Flip the patties and cook until the second side is also well-browned. Drain on paper towels. Serve with warmed pitas, dill sauce and optional toppings if desired such as shredded lettuce, sliced cucumbers, sliced tomatoes, sliced sweet onion, Kalamata olives or feta cheese.


Zucchini Chips

From madeinourkitchen.com

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons milk
2 1/2 cups (1/4-inch-thick) slices zucchini
Cooking spray

Preheat oven to 425°F. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425°F for 30 minutes or until browned and crisp. Serve immediately.


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

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