The heat has been extreme this week, which makes fall seem like such a long way away. BUT, we just transplanted the first of our fall crops! Tuesday, we mechanically transplanted into bare ground beds, the first fall brassicas: kales, collards, cauliflowers and broccoli. It seems crazy to be planting all of these typical cool season crops in the heat of the summer, but if we didn’t plant now, we wouldn’t have these delicious veggies for you in the fall.
Don’t forget, this Saturday, July 13th from 9am-11am, the farm will be open for You-Pick. We will have a staff person on site in case of questions. Green beans, herbs, flowers, okra, cherry tomatoes, hot peppers and blackberries will all be available for picking.
What’s In Your Share
For this week, you’ll receive:
+ Green Cabbage
+ Green Beans
+ Sweet Corn
+ Green Bell Peppers
+ Hot Peppers
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:
+ Cucumbers: $1 each
+ Tomatoes: $3/lb.
+ Green Cabbage: $3 each
+ Green Beans: $4.50/bag
+ Sweet Corn: $0.50/ear
+ Green Bell Peppers: $1 each
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.
+ 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.
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.
+ Green Beans
+ 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.
Veggie Tips (or Facts)
+ The first of the sweet corn is here! Although eating it fresh and as soon as possible is the best way to go, you can also freeze it for later if you don’t think you will be able to get through it all. Store in the crisper drawer of the fridge with the husks on.
How to Freeze corn
+ Whole kernel: Husk, remove silks and trim ends. Blanch for 4 minutes; chill immediately in cold water. Corn not thoroughly chilled may become mushy. Cut corn from the cob about 2/3 the depth of the kernel. Put in freezer containers and freeze.
+ Corn on the Cob: Husk, remove silks. Blanch for 6-8 minutes; chill immediately in cold water very thoroughly. Pat ears dry. Package whole ears individually, then into a second package. If steam forms in wrap, ears have not completely chilled.
+ Creamstyle: Husk, remove silks. Blanch for 4 minutes; chill immediately in cold water. Cut corn at center of kernel; scrape cobs to remove juice. Put in freezer containers and freeze.
+ This is probably the last week of leafy greens until the fall. Chard stores best in a perforated bag in the crisper drawer of the fridge.
+ Another week of large quantities of cucumbers. Refrigerator pickles are easy to make. Gazpacho, cucumber salads and just eating raw in dips like hummus or your favorite dressing are all great ways to enjoy them. Be sure to check out our recipe archive for more recipes with cucumbers.
+ Green cabbage will store in the fridge for several weeks, so no worries if you don’t think you will get to it before next week’s veggies are here.
+ If you are unsure of what to do with your hot peppers this week, make them into a sauce to use later!
Hot Pepper Sauce
This is a variation of a classic Southern recipe. Measurements are approximate, and you can add your own touch with garlic cloves, tomato paste, or rosemary sprigs! Use a mason jar or in a spare bottle.
About 1 pound jalapeño, serrano or other hot peppers, washed, stems removed
10 whole black peppercorns
About 1 1/2 cups apple cider vinegar
1/2 teaspoon salt
1. Stuff as many peppers as you can in to the bottle or jar, dropping a few peppercorns between the peppers.
2. Bring the vinegar to a boil in a medium pot. Stir in the salt and remove from the heat. Let it cool for about a minute. Pour the vinegar over the peppers until they are fully covered.
3. Pound a cork into the jar or bottle (an old clean wine cork works fine) or screw the lid on tightly. Put the peppers in a cool closet for 1 week; then transfer to the refrigerator. The sauce will be ready to use after 1 week, but it will get even better and hotter with time. Once the sauce has reached a heat to your liking you can transfer it to a smaller clean container and store it in the refrigerator; at this point it will keep indefinitely.
For your convenience this week’s recipes in a printable format.
Meal Plan Menu
Grilled Chicken with Gazpacho
Submitted by apprentice Cheryl Kastanowski
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon red-wine vinegar
2 tablespoons olive oil plus additional for brushing the chicken
2 tablespoons water
1/4 teaspoon ground cumin, or to taste
Tabasco to taste
1 slice type white bread,, torn into pieces
2 plum tomatoes, seeded and chopped fine
1/2 cup finely chopped, seeded and peeled cucumber
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh coriander or parsley
1 whole boneless chicken breast with skin
(about 1 pound), halved
In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.
Yield: 2 servings
Fresh Corn and Tomato Fettuccine
8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husks removed
2 teaspoons plus 2 tablespoons olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
2 tablespoons minced fresh parsley
In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.
Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.
From The Practical Produce Cookbook by Ray and Elsie Hoover
2 lbs. chard
1 tsp. salt, divided
5 tbsp. butter, divided
3 tbsp. flour
2 cups milk
1/4 cup shredded swiss cheese
1/4 cup grated parmesan cheese
1/4 cup soft bread crumbs
Wash chard well; drain. Cut off stalks and cut into 1 inch pieces. Coarsely chop leaves. Bring 1 inch water to a boil in a large kettle. Add chard stalks and 1/2 tsp. salt. Reduce heat. Cover and cook 3 minutes. Stir in chard leaves and cook 2 minutes. Drain well. Melt 3 tbsp. butter. Stir in flour and 1/2 tsp. salt. Gradually stir in milk until smooth. Stir constantly until mixture boils and thickens. Remove from heat and stir in chard and cheese. Turn into a 2 quart casserole. Top with bread crumbs and remaining butter. Bake at 425º approximately 20 minutes.
A great side dish to pair with your Sunday dinner.
Caramelized Green Beans
6 T (3/4 stick) unsalted butter
1 lb. green beans, trimmed
Kosher salt and freshly ground black pepper
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.
Scalloped Cabbage Au Gratin
From The American Cancer Society Cookbook, Submitted by CSA Member Carolyn Durham
4 cups coarsely chopped shredded cabbage
1 can (14 and 1/2 ounces) tomatoes, undrained
2 teaspoons granulated sugar
1/4 teaspoon paprika
1 teaspoon salt
1 teaspoon oregano
Salt and freshly ground pepper
1/2 cup grated cheddar cheese
1 cup fine fresh bread crumbs
Cook cabbage in boiling water until wilted, about 6 minutes; drain well. Combine tomatoes, sugar, paprika, salt, and oregano, breaking up tomatoes with back of spoon. In greased 6-cup baking dish, place cabbage. Sprinkle with salt and pepper to taste. Cover with tomato mixture, then cheese. Top with crumbs. Bake, uncovered, in 350 degree F oven for 30 minutes or until heated through.
Makes 6 servings.
Try this cucumber salsa as a side to your Taco Tuesday.
2 cups finely chopped cucumber, peeled and seeded
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Test Kitchen Tips
Don’t skip seeding the cucumber. If you do, you may end up with watery salad.
To make seeding a breeze, halve cucumbers lengthwise and use a spoon to scoop out the pulpy centers.
This is a stellar topping for simple grilled salmon.
Leftovers day! Clean out that fridge for new vegetables coming Thursday.