The farm is starting to feel a bit quiet as fields are “put to bed” for winter with cover crops, and the pace of work has slowed. Yet 2018 is already on my mind. In fact, we planted our first crop of 2018 just this week: garlic! While the crop decisions and field plans for next year are up in the air, one thing I can rely on next year: a special group of people who love good vegetables and support our educational programs. I simply want to say thank you! Thank you for taking this food adventure alongside of us, posting your pictures of delicious meals, showing up for our spring potluck, taking our survey, and expressing enthusiasm for doing it all again next year!
So it is fitting that we now extend an invitation to grab an early bird spot for our CSA in 2018. Our online sign ups won’t launch until after the new year, so to reserve your spot simply email us at firstname.lastname@example.org with the subject line “2018 CSA” to participate next year. We will also have clipboards at our last pick up TODAY that you can sign to be one of our early birds!
If you’d like to sign up for the Fall CSA or Thanksgiving boxes, it is not too late! We only have about 15 spots left for the CSA, but you can follow this link to sign up. We are now offering on-farm pick up for the fall CSA on FRIDAYS between 7:30am and 4pm.
This is also the LAST CALL for completing our brief End of Year Survey. A minute or two of your time is worth a lot to us, as we take your feedback to heart as we plan for the next season. Here is the link to the survey for 2017 CSA members: https://uky.az1.qualtrics.com/jfe/form/SV_233WSLwHPPo1oAB
We always love hearing from you, so if you have any stories or testimonials on what the CSA has meant to you and your family, send us a line at email@example.com. We’d love to share your story (with credit or anonymously as you wish)!
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 or check only please.
Items Available for Purchase this Week:
+ Conventional Pumpkins! These pumpkins will be great for carving as they are mid to large size. Cost is $5 each.
+ Baby Ginger! We are excited that we can offer some baby ginger for sale, $10/lb. (Most pieces are about 1/4 lb) Baby ginger has not matured therefore it needs to be used up within a few days. You can also freeze it and cut off small amounts as you need to use them. Baby ginger will also be featured in our fall CSA!
+ Green Cabbage
+ Salad Mix
+ Watermelon Radishes
+ Sweet Potatoes
+ Yellow Onions
What’s In Your Share
For this week, you’ll receive:
+ Sweet Potatoes
+ Pie Pumpkin
+ Sweet Dumpling or Delicata Winter Squash
+ Bulb Onions
+ Salad Mix
+ Lettuce Head
+ Watermelon Radishes
+ Kale or Collards or Chard
+ Green Cabbage
Our beets weren’t quite big enough to harvest this week, so they will be included in our fall CSA!
The last day for You Pick is FRIDAY OCTOBER 20th. There are still a few items to pick:
+ Green Beans
+ Some flowers
+ Hot Peppers: The numbers on the signs that name the variety are on a heat scale of 1 to 5. The 1 indicates mild peppers while 5 is the hottest of the hot (e.g. habanero).
+ Cherry Tomatoes are just about done. For your convenience, there is a cut-through in the middle of the bed between the T-posts so you can get around more easily.
Veggie Tips (or Facts)
+ Our Sweet Potatoes this week are a more reasonable size for everyone. Regardless of size, sweet potatoes can be cut into smaller pieces to cook evenly. They have not been washed so be sure to rinse off the field dirt before cooking. Most people don’t realize that the peel is edible.
+ Our Salad Mix this week is a custom blend of greens which includes leaf lettuces, watercress, and magenta chard. The watercress adds a peppery flavor.
+ Watermelon Radishes are also called Red Meat Radishes… so named for the intense pink color on the inside. These radishes are meant to be larger in size. You will find that the larger radishes taste just as good and crisp as the smaller sizes. Not a huge fan of the radish “bite”? Try sauteeing them in a little butter… cooking mellows their flavor.
For your convenience this week’s recipes in a printable format.
Meal Plan Menu
Soup and salad for tonight.
Gingered Carrot Soup
From The New Moosewood Cookbook by Mollie Katzen
2 lbs. carrots
4 cups water
1 tbsp. butter or oil
1 1/2 cups chopped onion
2 medium cloves garlic, minced
2 tbsp. freshly grated ginger
1 1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. ground fennel
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. dried mint
3 to 4 tbsp. fresh lemon juice
1 cup lightly toasted cashews
optional: buttermilk to drizzle on top
Peel and trip carrots and cut them into 1 inch chunks. Place in a medium-large saucepan with the water, cover and bring to a boil. Lower the heat and simmer until very tender (about 10-15 minutes, depending on the size of the carrot pieces).
Meanwhile, heat the butter or oil in a small skillet. Add onions, and saute over medium heat for about 5 minutes. Add garlic, ginger, salt and spices. Turn heat to low and continue to saute for another 8-10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.
Use a food processor or blender to puree everything together. (Including the toasted cashews). You will need to do this in several batches. Transfer the puree to a kettle and heat gently just before serving. If desired, pass a small pitcher of buttermilk for individual drizzlings.
Notes: This can be made with no dairy products. It keeps and freezes very well and doesn’t suffer from repeated re-heatings. This can be served as a thick sauce over rice for a simple supper.
Rice and Spinach Gratin
Vegetarian Cooking for Everyone
Béchamel for Rice Gratin (separate recipe below)
2 bunches spinach leaves
2 Tbsp olive oil or butter
1/2 cup finely chopped scallions, including an inch or two of the greens
2 small garlic cloves, minced
2 Tbsp each chopped parsley, dill and marjoram
Salt and freshly ground pepper
1 cup white or brown rice, cooked
1 cup ricotta cheese, optional
Preheat oven to 400ºF and lightly butter or oil a baking dish. Make the béchamel sauce (directions, below). Cook the spinach in a wide skillet in the water clinging to its leaves until limp, just a few minutes. Rinse it quickly, then squeeze out the water and finely chop. In a wide skillet, cook the spinach in the oil with the scallions, garlic, and parsley mixture for about 3 minutes. Season with salt and pepper to taste. Combine the rice with the spinach, sauce, and ricotta, if using. Turn into the dish and bake until puffed and lightly browned, about 25 minutes.
1/4 cup minced shallot or onion
3 Tbsp butter
2 Tbsp flour
1 1/2 cups milk, scalded
Salt and freshly milled white pepper
1/2 tsp grated nutmeg
Cook the shallot in the butter in a small saucepan over low heat for 3 minutes. Stir in the flour and cook for 2 minutes more. Whisk in the hot milk all at once, then cook for 20 minutes, stirring frequently, or for 30 minutes in the top of a double boiler. Season with 1/2 t salt, a little pepper, and the nutmeg
Swiss Chard (OR Collards OR Kale) and Cheddar Quiche
3 tablespoons olive oil
1 bunch Swiss chard, chopped (or collards or kale)
1 onion, chopped
3 large eggs
3/4 cup half-and-half
kosher salt and black pepper
2 ounces Cheddar, grated (1⁄2 cup)
1 prebaked 9-inch piecrust
Heat oven to 350° F.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chard and onion and cook until tender, 3 to 4 minutes.
In a medium bowl, beat the eggs with the half-and-half; season with 1 teaspoon salt and ¼ teaspoon pepper. Add the Cheddar and chard mixture and mix to combine. Pour into the prebaked 9-inch piecrust and bake until set, 40-45 minutes.
Another soup and salad meal now that we’re into the cooler weather.
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.
Any random root veggies you’ve got left in your fridge? Roast them along with the watermelon radishes as a delicious side to your main dish.
Roasted Watermelon Radishes
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.
1 lb. spicy bulk pork sausage
1 lb. lean ground beef
1 28 oz. can diced tomatoes
1 onion, chopped
1 6 oz. can tomato paste
2 tbsp. distilled white vinegar
2 tsp. chile powder
1/2 tsp. salt
1/4 tsp. red pepper flakes, or more to taste
10 cups shredded cabbage
Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7-10 minutes. Drain and discard grease.
Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt and red pepper flakes into the sausage and mixture. Add cabbage and fold into the mixture. Reduce heat to medium-low and cook, stirring occasionally, until the cabbage is tender, 20-25 minutes.
Leftovers day! Clean out your fridge!
From Farmer John’s Cookbook
1 ½ cups pumpkin pureé
1 ½ cups vanilla wafer or graham cracker crumbs
6 Tbs butter, melted, divided
¾ cup plus 1 Tbs sugar, divided
8 oz cream cheese, softened
2 tsp ground cinnamon, divided
1 tsp vanilla
1 tsp ground ginger
½ tsp freshly grated nutmeg
¼ tsp ground cloves
1 cup sour cream
1. Preheat oven to 350° F
2. To prepare fresh pumpkin: cut the pumpkin in half and scoop out the seeds. Cut each half in half and lightly brush with oil. Place on a rimmed baking sheet and bake for 45 minutes, or until very tender when pierced with a butter knife. Scoop and scrape the flesh from the skin, and mash it as you would when making mashed potatoes.
3. Reduce the oven temperature to 325ªF.
4. Combine the crumbs, 5 tablespoons of the butter and 1 tablespoon sugar in a small mixing bowl. Mix well.
5. Grease the bottom of a 9-inch springform pan with the remaining 1 Tbs butter. Press the buttered crumbs into the bottom of the pan to form a crust. Press on the crumb mixture with the bottom of a glass to form a solid, tightly packed crust.
6. Bake the crust until lightly brown, about 10 minutes. Remove from the oven and let cool. Increase the oven temperature to 450°F.
7. Reserve 2 Tbs of the sugar. Beat the eggs with the remaining sugar. Stir in the pumpkin pureé, cream cheese, 1 tsp of the cinnamon, vanilla, ginger nutmeg, and cloves. Pour the mixture into the crust; bake until the top is browned and the center is still a little jiggly, about 40 minutes.
8. Remove from the oven; let stand on a rack for 5 minutes.
9. Combine the sour cream, the reserved 2 Tbs sugar, and the remaining 1 tsp cinnamon. Spoon the mixture on top of the pie. Bake until browned and bubbly, about 5 minutes. Let cool; then chill before serving.