CSA Newsletter Week 9, July 18th

Farm Notes

We are right in the middle of peak harvest season. The onions and garlic are ready to be harvested and cured. The potato plants all need to be mowed and dug up. Cucumbers are still going and the next round of summer squash is about to ramp up. Not to mention, cantaloupes and watermelons are on their way! In the midst of all of this massive harvest, we still have fields to clean up and turn over into either cover crop or prep for another field of bare ground or plastic beds. Crops need watered, fields need cultivated and even more fall crops are ready to go in the ground. We are busy and with the temperatures in the upper 90s and heat indices up to 110 in the next couple days, cool thoughts, prayers and vibes sent our way will be much appreciated. Stay cool friends!

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Donut tomato?!

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What’s In Your Share

For this week, you’ll receive:
+ Cucumbers
+ Carrots
+ Tomatoes
+ Sweet Corn
+ Potatoes
+ Leeks
+ Peppers
+ Basil

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:
+ Cucumbers: $1 each
+ Carrots: $4 for 2 lb. bag
+ Tomatoes: $3/lb.
+ Sweet Corn: $0.50 per ear
+ Potatoes: $3.75/3 lb. bag
+ Leeks: $1 each
+ Bell Peppers: $1 each
+ Basil: $2/bunch
+ Tomato Canning Boxes: 25 lb. box for $25. These tomatoes are “seconds” meaning they are very ripe, may have a blemish or crack and need to be processed as soon as possible.

The UK Winery will be at the Farm pick-up location ONLY this week from 3:30-6:30pm. Check out their blog site, ukywine.com for more information on wine varieties and prices.

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Before……and after. Weeding the solar tunnel!

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You-Pick

+ 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:
+ Cherry Tomatoes
+ Hot Peppers
+ 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.

Veggie Tips (or Facts)

+ The first potatoes for the year are a red skinned, white flesh variety called Dark Red Norland. These potatoes are great for roasting and boiling and should store well. Keep them in a cool, dark and dry place until ready to use.

+ Leeks have a milder, sweeter flavor than onions. They generally enhance the flavors of the foods they are cooked with. Leeks can be used in a variety of dishes from salads, casseroles, soups and also braised, boiled or steamed. A classic preparation is a leek and potato soup. Leeks will store for 2-3 weeks in the crisper drawer of the fridge.

+ Basil stores best on the counter placed in a cup of water. The leaves will turn black if stored in the fridge. If you’re worried about getting to your basil in time, turn it into a pesto to be frozen for later!

+ Still overwhelmed with more cucumbers? Try it in a smoothie.

Cucumber Smoothie

Ingredients:
2 cups cold plain yogurt
2 1/2 cups chopped cucumbers, plus 4 slices
2 1/2 tbsp. coarsely chopped and packed fresh dill
2 1/2 tbsp. coarsely chopped and packed fresh mint
2 1/2 tbsp. coarsely chopped and packed fresh basil
2 1/2 tbsp. lemon juice
3/4 tsp. fine sea salt
about 1 1/2 cups cold club soda or sparkling water

Directions:
Whirl yogurt, chopped cucumbers, herbs, lemon juice, 3/4 cup ice cubes, and the salt in a blender until smooth. Pour cucumber purée into 4 tall glasses (12-oz. size). Fill glasses with club soda and stir. Add more ice if you like, and garnish with cucumber slices. Make ahead, without adding the club soda, up to 4 hours, chilled airtight; stir before using.

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Leeks to pair with first potatoes of 2019!

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Recipes

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

Meal Plan Menu

Thursday:

Summer Tomato, Onion and Cucumber Salad

From Eating Well, August 2011

Ingredients:
3 tablespoons rice vinegar
1 tablespoon canola oil
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper or more to taste
2 medium cucumbers
4 medium tomatoes, cut into 1/2-inch wedges
1 Vidalia or other sweet onion, halved and very thinly sliced
2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

Directions:
Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour. Just before serving, add herbs and toss again.

Friday:

A delicious salsa to eat with tacos or fajitas.

Fresh Corn Salsa

Submitted by apprentice Cheryl Kastanowski

Ingredients:
4 sweet corn ears
4 tomatoes medium sized – seeded and diced
1 onion medium sized – diced
3 jalapeños – seeded and diced fine
1 lime – juiced
1/2 teaspoon garlic powder
2 teaspoons salt
1/4 cup cilantro – fresh and chopped

Directions:
Husk and boil the sweet corn until desired doneness. You could also grill the sweetcorn if you prefer.
When the corn if done, set aside to allow it to cool.
Dice the tomatoes, onions and jalapenos and place them in a mixing bowl.
Cut the corn from the ears and add it into the mixing bowl.
Add in the juice from one lime, salt and garlic powder.
Chop the cilantro and mix all together.
Can be served immediately or covered and refrigerated until ready to use.

Saturday:

Fresh Basil Pesto

From Simply Recipes

Ingredients:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Directions:
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Makes about 1 cup.

Sunday:

Grilled Vegetable Medley Pizza with Grilled Leeks

From Farmer John’s Cookbook

Have fun experimenting with topping combinations and try adding your favorite fresh herbs.

Ingredients:
Assortment of grilled vegetables, any combination and quantity:

Leeks
Zucchini or Summer Squash, sliced 1/4 inch thick
Red or Green Bell Peppers, sliced
Fennel, roughly chopped
Red Onion, sliced 1/2 inch thick
Large Tomatoes, sliced 1/2 inch thick
Portabella Mushrooms, sliced

1-2 Tbsp olive oil
1 tsp salt
1 batch pizza crust or prepared pizza crust, for two 12-inch pizzas
3/4 cup marinara or pesto sauce
1/2 lb sausage, cooked and crumbled, or 1/2 lb sliced pepperoni (optional)
4 cups chopped spinach
1 lb (or less) mozzarella or provolone, grated; or feta or goat cheese crumbled; or a blend of cheeses

Directions:
1. Build a medium hot hardwood charcoal fire, or set your gas grill on high. (You can also make this pizza in your oven at 450 degrees F; it won’t be a grilled pizza, but pizza nonetheless.)

2. To prepare the leeks for the grill, quarter them lengthwise, leaving them connected at the root. Fan out the strips of leek and clean under cold running water. Roughly reassemble the leek by tying it in two places with butcher’s twine.

3. Brush all the vegetables with olive oil and sprinkle with salt.

4. When the coals are ready, spread them out on side of the grill. Add the vegetables to the side with the coals. The vegetables will all require different cooking times, so turn them often until you see grill marks on both sides, and then remove them from the grill. If any vegetables start to burn, move them to the side without the coals. Add more coals to the fire while you prepare the pizza in the next steps.

5. Roll out the pizza dough and place it on a baking sheet. Spread half of the sauce on the dough. Add half the meat and half the grilled vegetables.

6. Spread the coals in an even layer across the bottom of the grill. (If using a gas grill, turn one of the burners off and turn the other to medium.) Place the baking sheet on the grill rack. Cover the grill. (Be sure the vents are open.) Uncover after 5 minutes; the crust will be firm. Mound the spinach onto the pizza; cover again and grill until spinach is wilted, about 5 minutes. At this point, you can slide the pizza off the baking sheet right onto the grill to add crispness and grill flavor to the crust – but take a peek at the underside of your crust first: if it’s already deep brown in spots, leave it on the baking sheet. Top with half the cheese. Cover and grill until the cheese melts, 3 to 5 minutes.

7. Remove the pizza from the grill and set aside to cool slightly. Cut in pieces and serve hot, cold, or at room temperature. Repeat the process with the remaining crust and ingredients to make another pizza.

Monday:

Carrots Cakes by Rachel Ray

Ingredients:
Fluffy Pancakes with Syrup*
3/4 cup cooked, pureed carrots
1/4 cup chopped walnuts
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Whipped cream cheese
1/4 cup confectioners’ sugar

Directions:
In a medium bowl, whisk together the flour, sugar, baking powder, walnuts, cinnamon and salt. In another bowl, whisk together the milk, egg yolks, pureed carrot and melted butter. Pour the wet mixture into the dry and stir until just combined.
Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.
Grease the griddle and ladle on 1/4-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Blend whipped cream cheese and 1/4 cup confectioners sugar to top; dust with more sugar.

*Ingredients:
1 1/2 cups flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
2 eggs, separated
3 tablespoons butter, melted, plus more (unmelted) for serving
Maple syrup, for serving

Directions:
In a medium bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined.
Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.
Grease the griddle and ladle on 1/4-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Serve with butter and maple syrup.

Tuesday: 

Chunky Potato Salad

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 lbs. small red potatoes, quartered
3 cups cubed cheddar cheese
1 cup 1/2 inch sweet red or green pepper pieces
1 cup diced celery
1/2 cups sliced green onions
3/4 cup Italian salad dressing

Directions:
Cook potatoes in salted water until tender, about 10 minutes. Drain potatoes and cool to room temperature. Meanwhile combine cheese, peppers, celery and onions. Add potatoes and toss with dressing.

Wednesday:  

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

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