We hope everyone has been staying cool with these hotter temperatures the last week. There are lots of important notes for this week…so keep reading!
This Saturday, September 14th is the last Saturday You-Pick of the season. Come on out to the farm, between 9 and 11 am, with your family to enjoy picking cherry tomatoes, hot peppers and green beans.
The Organic Association of Kentucky’s (OAK) cooking class is still in need of about 10-12 people to sign up (as of Tuesday). See below for more details!
Join the Organic Association of Kentucky (OAK) for a consumer cooking class at the UK Food Connection with Chef Tanya Whitehouse. This class will guide attendees in the making of a seasonal dish, offer chef pro-tips and recipe ideas to prepare CSA items with confidence. RSVP in advance. Event registration is $5 per person. Visit https://www.oak-ky.org/consumer-events or call 859-428-7944 for questions or to register.
And last, but not least, the UK Horticulture Club will again be selling apples this year. Club members harvested these apples from the Horticulture Research farm and washed them. They are conventionally grown. Apples are $0.50 each and the money goes towards guest speakers at their club meetings, educational trips and can go towards sending students to conferences. They accept cash, check or VENMO. This week they will be selling on CAMPUS ONLY.
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Register for a CSA cooking class happening this THURSDAY, perfect stop after picking up your veggies! Details below. ・・・ Come cook with us! Learn new ways to prepare seasonal veggies next Thursday at the @ukfoodconnect in Lexington at 6pm during our Cooking Local: Hands-On Demo for CSA Members! Registration is $5. RSVP to secure your spot on the OAK consumer events page. Link in comments. . . . #eatingseasonally #cookingclass #localorganicveggies #communitysupportedagriculture
What’s In Your Share
For this week, you’ll receive:
+ Pumpkin or Acorn Squash
+ Buffskin Potatoes
+ Choice Item of Arugula, Fennel OR Kohlrabi
+ Lettuce Mix
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:
+ Carrots: $2.50 for 1.25 lb. bag
+ Potatoes: $6.25 for 5 lb. bag
+ Arugula: $3/bunch
+ Bulb Fennel: $2.50/bulb
+ Kohlrabi: $1 each
+ Tomatoes: $3/lb.
+ Lettuce Mix: $4/ 0.5 lb. bag
+ Onions: $0.50 each
The UK Winery will be at the campus location ONLY this week set up with the CSA. 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.
+ *NEW* Green Beans
+ Cherry Tomatoes
+ Hot Peppers
+ Perennial field (on the black landscape fabric next to the rhubarb. Do NOT pick the rhubarb please)
+ There is a second flush of raspberries in the Haygrove; however, they have not been covered and will have insects. If you pick, be sure to refrigerate and consume promptly.
Veggie Tips (or Facts)
+ We have always had trouble keeping pumpkins in storage, which is why we end up giving them out much sooner than when people normally think about pumpkins. The easiest way I keep pumpkins is to go ahead and bake them and freeze the flesh. Cut the pumpkin in half and scoop out the seeds (which you can save to toast). Place cut sides down in a oven safe dish with enough water to cover the bottom of the dish. Bake at 350F for about 30-60 minutes or until tender. Once cooled, scoop out the flesh and freeze. I like to measure the scoops so I know how many cups for baking later.
2 cups whole, raw pumpkin seeds
2 tbsp. vegetable oil
1 tbsp. salt
Preheat oven to 325F. Spread pumpkin seeds on a medium baking sheet. Drizzle with oil and sprinkle with salt. Bake for about 45 minutes, stirring occasionally, until lightly toasted.
+ We have had an extraordinarily good year of potatoes. This week’s variety is a buff skin, white flesh potato. Store in a cool, dry and dark place.
+ The lettuce mix will store well in the plastic bag it comes in. The arugula (if you chose it) is best stored in a plastic bag in the crisper drawer of the fridge. Leafy greens will last about a week.
+ You can use both the fennel fronds and the bulb part in cooking. Fennel has that nice licorice flavor and pairs well with apple. Fennel stores best in the crisper drawer of the fridge. It has about a week’s worth of shelf life, but the bulb part could store up to several weeks.
+ We tried a new variety of kohlrabi called Beas. This is a white bulb, but should taste just the same as the other varieties we usually grow. Kohlrabi is very versatile and can be eaten raw with dips, made into a coleslaw, made into hashbrowns, stir fried and many other ways.
+ As mentioned the last time we gave out onions, it’s hard to grow good onions in Kentucky. These onions will be best used sooner rather than later and stored in the fridge until used.
For your convenience this week’s recipes in a printable format.
Meal Plan Menu
Spicy Coconut Pumpkin
From Farmer John’s Cookbook
3 Tbsp butter
1 Tbsp vegetable oil
1 onion, thinly sliced
1 Tbsp minced fresh ginger
2-3 tsp curry powder
1 tsp finely chopped jalapeno or Serrano pepper
1/2 tsp ground cloves
1/4 tsp ground cardamom
1.5 lbs pumpkin (about 1/2 medium or 1 small pumpkin, peeled, seeded, cut into 1-inch pieces)
1.5 cups coconut milk
1 Tbsp raisins
1 tsp maple syrup or brown sugar
freshly ground black pepper
1. Heat the butter and oil in a heavy pan over medium heat. Add the onion; saute until lightly bronwed, about 20 minutes. Add the ginger; cook for 3 more minutes.
2. Stir in the curry powder, pepper, cloves, and cardamom; cook for 2 minutes, stirring constantly.
3. Add the pumpkin chunks, coconut milk, raisins, and maple syrup. Cover; cook over low heat until the pumpkin is tender, about 30 minutes. Uncover, and if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking. Season with salt and pepper to taste.
Low-fat Ranch Dressing
From Moosewood Cookbook by Mollie Katzen
1 cup buttermilk
optional: 2-3 tbsp. sour cream or mayonnaise OR 1/4 cup low-fat cottage cheese
2-3 tbsp. dried onion flakes
1/4 to 1/2 tsp. salt (to taste)
1 tsp. lemon juice
lots of black pepper
Whisk everything together. Keep in a tightly covered container in the refrigerator.
1 tablespoon cider vinegar
1/4 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon water
1 medium fennel bulb, finely diced (about 1 cup)
1 apple (recommended: Pink Lady), peeled and finely diced (about 1 cup)
8 ounces baby plum tomatoes, finely diced (or whatever tomatoes you got at the share)
2 (14.5-ounces) cans of Puy lentils, drained and rinsed
1 tablespoon fresh thyme
2 tablespoons fresh basil
In a large bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar dissolves. Add in the olive oil, and whisk until emulsified. Add the water, and whisk to loosen. Add the fennel, apple, and tomatoes, toss to combine, and allow to sit in the vinaigrette for 15 minutes. Finally, add the lentils and fresh herbs, and allow to sit another 15 minutes. Serve.
Kohlrabi, Apple, and Edamame Slaw
Submitted by apprentice Cheryl Kastanowski
1 apple, use your favorite, I love a Braeburn
1/2 lemon, juice of
4 radishes, more if you like
1 cup shelled edamame
1 small onion, chopped
2 tablespoons Dijon mustard
1/2 lemon, juice of
1/4 cup white wine vinegar
1 teaspoon sugar
1 shallot, minced about 1 T
1. Grate apple and veggies and sprinkle with lemon juice and ground black pepper.
2. Mix together first 5 ingredients of dressing.
3. Blend in oil.
4. Pour over veggie mixture.
5. Refrigerate for at least 30 minutes.
Winter Citrus Salad with Arugula
From The Kentucky Fresh Cookbook by Maggie Green
Although this salad calls for oranges, which are never grown in Kentucky, Maggie says the citrus pairs nicely with the peppery bite of arugula. Try it with some Florida fresh oranges!
4 oz. baby arugula (about 4 cups)
6 oranges, peeled and sliced into rounds
1/2 small red onion, thinly sliced (about 1/2 cup)
2 oz. Parmesan shreds
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1/3 cup olive oil
1/4 tsp salt
1/2 tsp freshly ground black pepper
Arrange the arugula on a large platter or in a large, shallow salad bowl. In another bowl, whisk together the vinegar, mustard, oil, salt, and pepper. Drizzle half the dressing on the greens and toss. Arrange the orange slices on top of the arugula. Scatter the red onion on top of the oranges. Drizzle with more dressing, and top with Parmesan shreds. Season with additional freshly ground black pepper.
From The Practical Produce Cookbook by Ray and Elsie Hoover
1 qt. water
1 tsp. salt
5 cups mashed potatoes
1 1/2 cups flour
2 eggs, slightly beaten
1 tsp. baking powder
1 tsp. salt
In saucepan, bring water and 1 tsp. salt to a boil. In bowl, combine remaining ingredients; mix until fluffy. Roll into 1-inch balls; drop into gently boiling water. Cook about 7 minutes. Drain; serve warm. Serve with roast beef or gravy. (Or whatever protein of your choice.)
Although we did not give out many of the root vegetables called for in this recipe, you can still use this as an inspiration to roast what veggies you have on hand. You can throw in some beets if you have them from week’s previous. Or if you are like me and still have a cabbage in the bottom of your fridge, you can slice that up into chunks and roast it. Use what you have!
Roasted Root Vegetable Medley
From Food Network
8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Freshly ground black pepper
Extra-virgin olive oil
Preheat the oven to 400 degrees F.
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com
1 cup rice, washed and drained
1 tomato, crushed or petite diced (1/2-2/3 cup)
2 tbsp butter/olive oil
1 tsp salt to taste
½ tsp sugar
1 ½ -2 cups hot water (preferably chicken stock or chicken bouillon)
Fresh parsley for garnish
Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
In a medium saucepan, sauté butter/olive oil and tomatoes for about 4-5 minutes over medium heat. Then stir in rice and sauté for 2-3 minutes. Add hot water (chicken stock/chicken bouillon), salt and sugar (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups).
Stir well and turn heat low when it boils. Close the lid and simmer till the rice absorbs all the water. Do not stir while cooking.
Let it cool for a while with the lid on. Before serving, stir well with a wooden spoon. Then place to a serving plate and garnish with fresh parsley.
Leftovers day! Clean out that fridge for new vegetables coming Thursday.