CSA Newsletter Week 12, August 6th

Farm Notes

Phew we’ve been in a big time of transition at the farm. Today concrete was poured for a cooler expansion to accommodate different storage temperatures for different crops. We also are in the middle of a staff transition. We are saying goodbye these 2 weeks to several workers: Ruth, Emily, and Gavin. They are moving onto other positions and some are getting ready to finish their degrees this fall at UK. We are also welcoming a few new faces and will introduce them over here at the blog shortly!

One note regarding pick up: we have noticed that many folks who utilize the curb side pick up want their shares in their front passenger seats. This is fine but because this requires our staff to lean into your vehicle, it would be considerate and safer if you wore a face mask. We have not required face masks at curb side pick up up to this point, but our staff may elect to put shares in the rear of your vehicle if you don’t have a mask. This is a minor inconvenience, I know, but we thank you for helping us to keep our crew AND fellow members safe and healthy. We are in this together!

What’s In Your Share

  • Watermelons
  • Sweet Corn
  • Tomatoes
  • Patty Pan Squash
  • Onions
  • Beets
  • Basil
  • Mixed Bell and Sweet Peppers

You-Pick

Reminder! THIS SATURDAY is our second weekend you-pick at the farm from 9am-11am. Please enter from Man O War Blvd. Bring your face masks, hand tools to harvest, and containers to bring your items home. A staff member will be on site to assist or answer any questions. The kale is gone and this is last week for beans. We still have cherry tomatoes, hot and mild peppers, herbs, flowers, and some berries.

Farm Stand

  • Patty Pan Squash, 2 for $3
  • Eggplant, 2 for $3
  • Tomatoes, $3/lb
  • Peppers, $1 each
  • Corn, 2 for $1
  • Onions, $1
  • Beets, $6 for 2 lbs
  • Watermelon, $4

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More corn is coming tomorrow in shares!

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Veggie Tips

  • Organic sweet corn will frequently have earworms in the tip. You can lop the tips off and the rest of the ear is fine to eat. We do our best to cull any ears that are eaten beyond the tip but know it is imperfect sorting without husking the ears. Corn is best eaten within 1-2 days!
  • This week we have 1st watermelons in the shares. More will come in another 1-2 weeks. These watermelons are a sugar baby type. They have seeds. We frequently get asked why we don’t grow seedless watermelons. There are a few reasons for this which includes poor performance and available land. In order to get seedless watermelons, growers have to plant a male pollinator that will not produce any melons. This is a more land intensive system so we have opted to stick with seeded varieties. The bonus of seeded varieties is that these seeds have protein and are edible! Many folks will have fun spitting them out, but other like to get the extra crunch. You can also roast the seeds.

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Conveyoring melons today… 🍉

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Recipes

Basil Ice Cream

Surprise! Basil ice cream for the win this week!

Here is the recipe! https://www.simplejoy.com/easy-basil-ice-cream-no-machine-needed/

Ingredients:

  • 1 cup cooled basil simple syrup
    • Basil Simple Syrup
    • 1 cup water
    • 1 cup sugar
    • 1 cup fresh basil leaves, chopped
  • 1 tub whipped topping
  • 14 oz sweetened condensed milk

Instructions:

Simple syrup:

  1. Combine the water and sugar and bring to a low boil while constantly stirring.
  2. Once the sugar is completely dissolved, remove the pan from the heat and add the basil leaves.

Ice cream:

  1. Combine all ingredients and freezer overnight. Serve with fresh berries. Yumm!

Taco Tomatoes

A super easy fast dinner for all those tomatoes in your share this week. Link here: https://www.delish.com/cooking/recipe-ideas/recipes/a54559/taco-tomatoes-recipe/

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 3/4 lb. ground beef
  • 1 medium onion, chopped
  • 1 (1-oz.) packet taco seasoning
  • 4 large, ripe beefsteak tomatoes
  • 1/2 c. shredded Mexican cheese blend
  • 1/2 c. shredded iceberg lettuce
  • 1/4 c. sour cream

Instructions:

  1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.
  2. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges.
  3. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

 Caprese zoodlez

Zon’t Zap the Zoodle. Very yummy and healthy meal 🙂 https://www.delish.com/cooking/recipe-ideas/recipes/a47336/caprese-zoodles-recipe/

Ingredients:

  • 4 large zucchini
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 2 c. cherry tomatoes, halved
  • 1 c. mozzarella balls, quartered if large
  • 1/4 c. fresh basil leaves
  • 2 tbsp. balsamic vinegar

Instructions:

  1. Using a spiralizer, create zoodles out of zucchini.
  2. Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.
  3. Add tomatoes, mozzarella and basil to zoodles and toss until combined.
  4. Drizzle with balsamic and serve.

Italian Bread

https://www.bunsenburnerbakery.com/italian-herb-tomato-bread/

Ingredients:

  • 3 cups (360 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 1/3 cup (66 grams) vegetable oil
  • 1/3 cup (76 grams) milk
  • 1 cup (113 grams) grated cheddar
  • 3 cloves garlic, roughly chopped
  • 1 pound (454 grams) fresh tomatoes
  • large handful of fresh basil and oregano

Instructions:

  1. Preheat oven to 350 °F.  Grease an 8.5 x 4.5-inch loaf pan.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the egg, oil, and milk, followed by the grated cheese.  The batter will be very thick.
  3. Combine the chopped garlic, tomatoes, basil, and oregano in a food processor.  Using a series of 10-15 one-second pulses, chop the tomatoes and garlic until no large pieces remain, but mixture is not completely smooth.
  4. Fold the tomato and garlic mixture into the batter.  Resulting batter will still be thick, but should be fully moist. If dry patches of flour remain, stir in an additional 2-3 tablespoons of milk. If batter is quite wet, stir in an additional 2-3 tablespoons of flour.
  5. Pour (scoop) the batter into the prepared loaf pan.  Bake 45-50 minutes, until a tester inserted into the center of the bread comes out clean.
  6. Cool in pan for 10 minutes, then turn out onto a wire rack to continue cooling.  Enjoy while still warm.

Kofta-stuffed bullhorn peppers

Great middle eastern meal!

Here’s the link! https://www.sbs.com.au/food/recipes/kofta-stuffed-bullhorn-peppers

Ingredients:

  • 4large Romano (bullhorn) peppers, halved lengthways, seeds removed
  • 10 mlolive oil
  • 1 tbspcoconut oil
  • 2red onions, peeled and finely sliced
  • 3cloves garlic, finely chopped
  • 1eggplant, trimmed and diced into 1cm cubes (250g)
  • 250 glamb mince
  • 250 gbeef mince
  • ½ tspground cinnamon
  • 1 tspground cumin
  • ½ tspsweet smoked paprika
  • salt and black pepper
  • 1 tbsptomato puree
  • 100 mlbeef stock
  • 70 gpine nuts
  • ½ bunch of coriander, roughly chopped
  • 225 g grated mozzarella, patted dry

Instructions:

  1. Preheat the oven to 210°C (fan 190°C/gas mark 6–7).
  2. Lay the peppers on a baking tray in a single layer, drizzle over the olive oil and roast in the hot oven for 20 minutes.
  3. Meanwhile, melt the coconut oil in a large frying pan over a medium to high heat, then add the red onion and garlic and fry for 3–4 minutes or until just soft.
  4. Crank up the heat to maximum and add the eggplant and both types of mince. Fry the ingredients over the high heat, stirring occasionally for a few minutes, breaking up the mince with a wooden spoon. Sprinkle in the cinnamon, cumin and paprika and stir to incorporate.
  5. Season with a generous amount of salt and pepper, then add the tomato puree along with the beef stock and let the mixture simmer away – you don’t want it to be too wet. After a couple of minutes, turn the heat off and stir through the pine nuts and chopped coriander.
  6. Remove the roasted peppers from the oven. They should have collapsed a little but still be holding their shape. Carefully drain off liquid that may have been produced while roasting, then fill the cavities with the mixture. Don’t worry if the mixture falls over the side.
  7. Slice or tear the mozzarella and arrange over the top of the mince, then slide the tray back into the oven and bake for a further 10 minutes. The mozzarella will have melted nicely by this point. Serve up with a generous helping of rocket.

How to make Pickled Peppers

How many pickled peppers could a piper pick?

https://www.theroastedroot.net/make-pickled-peppers/

 Ingredients:

  • 1 tablespoon olive oil *
  • 12 ounces chilies of choice about 4 cups
  • 4 cloves garlic sliced in half
  • 1 3/4 cup white vinegar
  • 3/4 cup water
  • 1 tablespoon sugar **
  • ½ teaspoon salt

Instructions:

  1. In a large skillet, heat the oil over medium-high and add the chilies and garlic. Sauté, stirring frequently until softened, about 5 minutes. Allow the chilies to cool enough to handle.
  2. Add the chilies and garlic to a sanitized 1-quart sized jar (or 4 smaller mason jars).
  3. Note: If desired, slice some of the chilies in half length-wise in order to infuse the vinegar with chili spice and flavor.
  4. Heat the vinegar, water, sugar and salt in a small saucepan until sugar and salt is dissolved.
  5. Pour the water/vinegar mixture over the chilis and allow the contents of the jar to cool to room temperature. Seal the jar and refrigerate. Pickled peppers will stay fresh in an air-tight jar for up to 1 month.

That’s all for this week folks!

Now get out there and use some forks!  

CSA Newsletter Week 11, July 30th

Farm Notes

Today is week 11… we are HALF WAY through the 2020 CSA season! 

It is really hard to believe in many ways. We are also preparing for transitions as some workers go back to class soon and we bring on new help for the fall.

As a reminder… get on our list for a “seconds” tomato box! 20-25 lb boxes for $25. We will have several ready this week. You will be notified by email on Thursday after lunch if we have a box for you this week. We will try to fill as many requests as we can for the earliest dates indicated. Request your tomato “seconds” here.

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Corn harvest… in style.

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What’s In Your Share

  • Cantaloupe
  • Sweet Corn
  • Tomatoes
  • Cucumbers
  • Roma Beans
  • Cilantro or Dill
  • Chard or Lettuce Mix
  • Patty Pan Squash

You-Pick

  • Nothing new this week – everything still growing strong! Berries, herbs, hot peppers, flowers, okra…. remember to help us keep the plants producing by clipping off too-large okra pods! Save the date for the next Saturday you-pick event for August 8th from 9am-11am.

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Beauties!!

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Farm Stand

  • Eggplant, 2 for $3
  • Chard, $3
  • Lettuce Mix, $4
  • Roma Beans, $5 for 2 lbs
  • Cantaloupe, $3.50 or 2 for $6
  • Patty Pan Squash, 2 for $3
  • Tomatoes, $3/lb

Veggie Tips

  • The sweet corn this week suffered from that early May freeze. The yield is not what we would have liked, but we have more to come. As a reminder, this is organic corn which means we tolerate earworm damage more than conventional producers. If the idea of a worm in the tip of your corn makes you squeamish, chop off the tip into your compost and you won’t have to worry about it! While the tip may have damage, the rest of the ear will be good to eat.
  • This is last week for slicing cucumbers. We have pickling cucumbers still to come.
  • Best laid plans do not always work out… we had a larger than expected cantaloupe harvest this week so each share gets 2 melons!

Recipes

Cantaloupe Sorbet

This week’s share holds two whole cantaloupes! My family has a hard time finishing up a melon, so i’ve attached this easy recipe for sorbet! A sweet treat for summer heat!

Link can be found here:https://www.asweetpeachef.com/cantaloupe-sorbet/

 Ingredients:

  • 4 1/2 cups fresh cantaloupe 1 medium cantaloupe, cubed
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp raw honey
  • 2 tbsp water plus more as needed

Instructions:

  1. Line a baking sheet with parchment paper and set aside.
  2. Place the cubed cantaloupe onto the baking sheet, leaving space in between the cubes to allow for even freezing and not touching so they don’t create a giant glob of frozen cantaloupe.
  3. Place the tray into the freezer and freeze the cantaloupe overnight, or until completely frozen – at least 4-6 hours.
  4. Place the frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly.
  5. Add the lemon juice, honey, and water at this time and then pulse again. You may need to add more water until the mixture becomes more fluid, but not slushy.
  6. You’re looking for a soft sorbet texture at this point.
  7. Taste and add any additional honey as needed at this time if it needs to be a little sweeter.
  8. If the mixture becomes too slushy and does not resemble sorbet, you can return to the freezer for 30 min. to an hour to allow it to re-solidify.
  9. Serve immediately, or store in the freezer in an airtight container for up to 2 weeks.

Sun-Dried Tomatoes

We are trying to do this at our house this week! It’s a process but who wouldn’t want to reap the rewards of fresh sun-dried tomatoes? Link here! https://www.allrecipes.com/recipe/14081/sun-dried-tomatoes-i/

Ingredients:

  • 4 pounds Tomatoes, red, ripe, raw
  • Salt, table

Instructions:

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
  3. Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

Pickled Roma Beans

Yes! Perfect for a bloody mary cocktail garnish or for eating right out of the jar!

Here is the link to the recipe! https://www.allrecipes.com/recipe/62594/crisp-pickled-green-beans/

Ingredients:

  • 2 ½ pounds Beans, raw
  • 2 ½ cups Distilled Vinegar
  • 2 cups Water, municipal
  • ¼ cup Salt, table
  • 1 clove Garlic, raw
  • 1 bunch Spices, dill weed, fresh
  • ¾ teaspoon dried red pepper flakes

Instructions:

  1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
  2. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
  3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Honey Skillet Cornbread

There is an ongoing joke about cornbread in my house. Honestly, it’s not really a joke at all. My roommates just love cornbread. They go crazy over it. What an odd thing to love… if you are just as crazy about cornbread here’s a recipe to fill your wildest dreams and skillet pan.

Recipe found here: https://sallysbakingaddiction.com/honey-skillet-cornbread/

Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/3 cup (75g) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature*
  • 1 cup (120g) cornmeal*
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (175g) corn (fresh, frozen, or canned)*

Instructions:

  1. While constantly whisking, melt butter over low heat in your skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.
  2. Meanwhile, preheat the oven to 400°F (204°C).
  3. Whisk the honey, egg, and buttermilk into the melted butter. Set aside.
  4. In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid over-mixing.
  5. Skillet should still be hot, but if not– heat the stove on low and warm it up for a minute or two. You want a hot skillet.
  6. Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check.
  7. Cool for a few minutes before slicing and serving. Serve cornbread with butter, honey, honey butter (do it!), or jam. Wrap leftovers up tightly and store at room temperature for up to 1 week.

*extra info*

  1. Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes.
  2. Buttermilk: Buttermilk is required for this recipe. If you don’t have any, you can make a DIY sour milk by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower fat or nondairy milk in a pinch.

Romano Beans with Mustard Vinaigrette and Walnuts

Another Bon Appetit recipe, I know. I have no shame, this is one of the best cooking resources on the web! Check out their youtube test kitchen show for entertainment! Recipe link here:https://www.bonappetit.com/recipe/romano-beans-with-mustard-vinaigrette-and-walnuts

Ingredients:

  • 1 cup walnuts
  • 3 lb. Romano beans or green beans, trimmed
  • 3 Tbsp. red wine vinegar
  • 2 Tbsp. Dijon mustard
  • 1 garlic clove, finely grated
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • ½ lemon
  • ¾ cup very coarsely chopped parsley
  • Freshly ground black pepper

Instructions:

  1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
  2. Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8–10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.
  3. Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.
  4. Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.

Cantaloupe and Cucumber Salad

YES! Another recipe from BA! Link here: https://www.bonappetit.com/recipe/cantaloupe-and-cucumber-salad

 Ingredients:

  • ½ cup olive oil
  • ¼ cup Champagne vinegar or white wine vinegar
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground cardamom
  • ½ large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
  • 1 large English hothouse cucumber, sliced on a diagonal ½ inch thick
  • 2 Fresno chiles, thinly sliced
  • ½ cup unsalted, roasted pumpkin seeds (pepitas)
  • ¼ cup chopped cilantro
  • ¼ cup chopped mint
  • Sumac (for serving)

Instructions:

  1. Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
  2. To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

Pattypan Squash Panzanella

Personally, I have done very little cooking with patty pan squash. Here’s a recipe just to familiarize yourself with the guy! Obviously just alter the recipe to the amount of squash your receive in your share this week! Link to recipe here: https://www.loveandlemons.com/pattypan-squash-panzanella/

Ingredients:

  • 5-6 small pattypan squash, cut into 1 inch pieces
  • olive oil, for drizzling
  • 1½ cup cherry tomatoes, sliced in half
  • 1 small cucumber, chopped into ½ inch pieces
  • ½ clove garlic, minced
  • sherry vinegar, for drizzling
  • ½ cup mini mozzarella balls, sliced in half (skip if vegan)
  • 4-5 slices stale sourdough bread, sliced into 1-inch cubes
  • ¼ cup toasted pine nuts
  • big handful of torn fresh basil leaves
  • generous pinches of sea salt and freshly ground black pepper

Instructions:

  1. Heat a grill pan to medium. Toss the squash pieces with a drizzle of olive oil, and a few pinches of salt and pepper. Place the squash onto the grill pan and grill each side until the squash is tender and char marks form (about 2 minutes per side).
  2. Place the cherry tomatoes and cucumbers in a large bowl and toss with a drizzle of olive oil, the minced garlic, a drizzle of sherry vinegar, and a few pinches of salt and pepper. Toss again.
  3. When the squash is done, add it to the bowl along with mozzarella, bread, pine nuts, and basil.
  4. Add more olive oil, sherry vinegar, salt and pepper as needed.
  5. Let the salad sit at room temp for about 15 minutes so that the bread has the chance to soak up the flavorful juices

That’s all for this week!

🌽🌽We hope you are enjoying our peak season’s produce and eating well! 🌽🌽

Preview CSA Week 11

We have a big share week… and a bumper tomato crop.

As a reminder… get on our list for a “seconds” tomato box! 20-25 lb boxes for $25. We will have several ready this week. You will be notified by email on Thursday around lunch if we have a box for you this week. We will try to fill as many requests as we can for the earliest dates indicated. Request your tomato “seconds” here.

Preview for the CSA, Week 11:

  • Tomatoes
  • Cucumbers (might be last week of the slicers!)
  • Patty Pan Squash
  • Roma Beans
  • Cantaloupe
  • Lettuce Mix OR Chard
  • Cilantro OR Dill
  • Sweet Corn

CSA Newsletter Week 10, July 23rd

Farm Notes

Your UK CSA team has been busy working on several BIG harvests around the farm. We finished the onion harvest so those will be showing up in shares more in the near future. We started on our first potatoes which are being given out today and we have more potatoes to dig. Our midsummer carrots are ready to come out of the ground, and this week brought first melon harvest. We will have cantaloupes in shares this week, and most likely watermelon for next week. It is truly summertime! Our sweet corn is struggling but will be here soon.

We hope you stay safe and that we can help keep you well-fed during the ongoing pandemic. As a reminder, face masks or face shields are now required for any walk up CSA pick ups OR walk up Farm Stand purchases. Thank  you! We also know that it would be lovely to do a market style pick up once again but given the state of the COVID outbreak, we will continue to pre-pack shares, including the tomatoes, in advance to minimize risk.

Lastly we are taking pre-orders for Canning Tomato Boxes. Tomato Boxes are “seconds” that are ripe, may have a minor split or bruise, and should be used right away for canning/processing. These boxes are $25 for 20-25lbs. Use this google form to place a pre-order: https://forms.gle/hSHjUyBXAFva13X47

This does not guarantee you a box but we try to meet all requests as possible. The more flexible your dates, the more likely you are to get a box(es).

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Tomatoes…!

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What’s In Your Share

  • Cantaloupe
  • Tomatoes
  • Potatoes
  • Leeks
  • Bell Peppers
  • Cucumbers
  • Garlic
  • Sunflowers

You-Pick

We have blackberries coming on strong! Remember the next Saturday you-pick event is August 8th from 9am-11am.

Please continue to wear face masks in the field when visiting when other pickers are present.

One note on Okra: when the okra is not picked regularly/fast enough, they will grow longer and become woody and inedible. If you see an oversize okra, please clip it off and toss it in the grass. This will help ensure the plants keep on producing okra for much longer. Most okra is ideally picked at 2-4″ and when there is give when pressed in your fingers; it should not be rock hard.

Other items for you-pick include mixed kale and collards, beans, cherry tomatoes, hot peppers, banana peppers, shishito peppers, flowers, and herbs.

Farm Stand

Today’s Farm Stand is bringing a load of goodies to sell.

  • Cucumbers, $1 each
  • Bell Peppers, $1.50 each
  • Leeks, 3 for $4
  • Garlic, $2 a head
  • Fresh Onions, $2 each
  • Caraflex Cabbage, $3 each
  • Carrots, $3/lb
  • Beets, $3/lb
  • Cantaloupe, $3 each
  • Sunflower Bouquet, $10 each!!!
  • Canning tomatoes! Please inquire. We have 20-25 lb boxes.

Veggie Tips

  • Keep potatoes out of direct sunlight.
  • Leeks are a good substitute for onions, but have their own taste that can also be brought out by grilling. Slice lengthwise, and rinse in between the layers before using. This is the only time leeks will be in shares this year.
  • Cantaloupe is best eaten within 3 days. Refrigerate once you cut it open.

Recipes

Spicy Garlic Dill Pickle Recipe

It’s pickling season! Get on it!

Link can be found here! https://www.foodiecrush.com/killer-spicy-garlic-dill-pickles/

Ingredients:

For the Homemade Pickling Spice

  • 2 tablespoons black peppercorns
  • 2 tablespoons mustard seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons dill seed
  • 1 tablespoon allspice berries
  • 1 teaspoon crushed red pepper flakes
  • 10-12 bay leaves crumbled

For the Spicy Garlic Dill Pickles

  • 1/2 bushel pickling cucumbers scrubbed clean and kept whole or sliced
  • 2 cups apple cider vinegar
  • 2 cups white vinegar
  • 4 cups water
  • 5 tablespoons pickling salt
  • Homemade pickling spice (recipe above) 2-3 tablespoons per jar
  • Dried dill weed from a 2-ounce package 2-3 fronds and stalks per jar
  • 10-18 small Thai red peppers split down the middle but not separated, leaving seeds intact (2-3 per jar)
  • 20-30 whole garlic cloves peeled and lightly smashed (4-5 per jar)

Instructions:

For the Homemade Pickling Spice

  1. Add all of the ingredients to a small bowl and stir to mix.

For the Spicy Killer Garlic Dill Pickles

  1. Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
  2. In a large stock pot to avoid contamination bring the vinegars, water and salt to a simmer.
  3. To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren’t damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they’re poking up too high.
  4. Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
  5. Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
  6. Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
  7. Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.

Leek Potato Salad

An easy and delicious appetizer for any barbecue occasion!

Link can be found here:https://cravingsjournal.com/potato-salad-with-leeks/

 Ingredients:

For the potatoes

  • 1 kg potatoes

For the leeks

  • 2 leeks
  • Olive oil
  • Salt and pepper

For the sauce

  • 200 g mayonnaise it can be low fat
  • 100 ml olive oil
  • 1/4 tsp paprika
  • 1 lime juice only
  • Leaves of fresh oregano
  • Salt and pepper to taste
  • 100 g capers

Instructions:

For the potatoes

  1. Peel and cut the potatoes. Don’t cut them too small.
  2. Fill a large pot with plenty of water and a tablespoon of water. Drop the potatoes in and they go over medium heat.
  3. Once it starts to boil adjust the heat so that you only see a few bubbles coming up. If the water is too hot the potatoes will start to mash on the outside before cooking all the way through.
  4. Once they’re al dente (once again, we don’t want to make mashed potatoes), strain them and let them dry out.

For the leeks

  1. Discard the dark green tops of the leeks.
  2. Slice the leek in half lengthwise and wash it under running water, moving the layers around so the water can clean it properly.
  3. Slice the leek, discarding the last bit of the base.
  4. Cook the leek over medium heat with olive oil, salt and pepper until it’s soft and starting to become golden.
  5. Let it cool down completely.

For the sauce

  1. Mix the mayonnaise, olive oil, paprika, salt, pepper, lemon jiuce and oregano leaves.
  2. Add the potatoes, leeks, capers and mix. 

Smoothie of the week! Cantaloupe Smoothie!

 Ingredients:

  • ½ cup orange juice
  • ½ cup peeled and seeded cantaloupe
  • 1 teaspoon of honey

Instruction:

  1. Add all ingredients and blend on high for 30 seconds.

Canned Whole Tomatoes

Whole canned tomatoes are the base of almost any homemade red sauce. Learning how to can your own tomatoes is a great skill to have- plus with all the tomatoes in your share this week, you may have to can!

Link for guidance: https://www.shelovesbiscotti.com/canning-raw-pack-whole-tomatoes/

Instructions:

STEP 1: The PREPARATION of JARS and TOMATOES

  1. Canning jars need to be washed and sterilized (place in 225 ° F oven for at least 10 minutes). Leave them in the oven until ready to be filled up;
  2. Lids also need to be sterilized; just 10 minutes in simmering water is all it takes. Leave them in the water until you need them;
  3. The rings only need to be properly washed;
  4. Tomatoes need to be washed. Although any tomatoes can be used, the plum varieties (Roma tomatoes) are the best when it comes to canning. Remember to use tomatoes that are blemish free.

STEP 2: The PEELING of the WHOLE TOMATOES

  1. Score the tip of the tomato with an “x”  OR just slice off the tip. Personally, I find that slicing the tip off allows for the tomato skin to just slip off once it has been blanched;
  2. Drop the tomatoes in a pot of boiling water for about 60 seconds;
  3. Remove tomatoes and place in a bowl to cool down (if you want, you can place them in an ice water bath);
  4. When cool enough to handle, peel off the skin.

STEP 3: The PACKING and CANNING TOMATOES

  1. Add one tablespoon of concentrated lemon juice per pint (2 tablespoons if using quarts);
  2. Fill each hot jar with peeled tomatoes and their juices;
  3. Leave 1/2 – 3/4 inch head-space from the top;
  4. Remove air bubbles by running a knife along the side of the jar;
  5. Wipe the rims clean;
  6. Place a sterilized lid and screw on the bands until “finger tight”.

STEP 4: The PROCESSING of the CANNED WHOLE TOMATOES

  1. Place the sealed jars in a lukewarm water bath. Ensure the water is a couple of inches above the jars.
  2. Bring the water to a rolling boil and start the timing process. Please note that process times can vary based on your altitude. Please refer to this chart for recommendations. I will process my pint jars for about 85 minutes. GOOD TO KNOW: In order to prevent rough mineral deposits on the outside of your jars and on the inside of your water bath pot, pour about 1/2 cup of white vinegar in your water bath.
  3. Remove jars and allow to cool down before storing.

Preview CSA Week 10

It’s a hot, hot week. We are watching some crops very closely to see if they will be ready this Thursday or next, including first sweet corn and first melons of the year!

While corn and melons are TBD, this week we will be including in shares the following:

  • Tomatoes
  • Bell Peppers
  • Cucumbers
  • Red skin Potatoes
  • Leeks
  • Garlic

CSA Newsletter Week 9, July 16th

Farm Notes

We finally arrived to summer… tomatoes are here! They are still ramping up so this week is just a taste of more to come. We had a small setback this past week. Last Friday the windy conditions got a hold of the plastic covering one of our structures over some of our heirloom tomatoes. The plants themselves are fine but the plastic is now gone. This is bad timing because fruit quality depends on not getting rained on. We hope to have it back on soon. When things like this happen around here, we are reminded that many things, like weather and pest outbreaks, are mostly not in our control. If you have been wondering why these tomatoes took so long, or where the sweet corn is, we can look back to that late freeze on May 9. That freeze set many plantings back, including tomatoes, corn, and melons. It is easy to forget how 1 isolated weather event can wreak havoc for an entire season.

What’s In Your Share

  • Tomatoes
  • Bell Peppers
  • Hot Peppers – your share may include either serrano or jalapeno
  • Fresh Onions – mixed varieties
  • Green Beans
  • Cucumbers
  • Chard OR Kale
  • Carrots

You-Pick

  • Blackberries and isolated raspberries
  • Flowers, Herbs, Okra, Hot Peppers, Kale, Beans, and Cherry Tomatoes really starting to ripen

View this post on Instagram

Kale still going strong!

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Farm Stand

  • Caraflex cabbage, $3
  • Carrots, 1 lb, $3
  • Green Beans, 2 lbs, $6
  • Chard, $3
  • Kale, $3
  • Hot Peppers, 3 for $1
  • Bell Peppers, $1.50 each

Veggie Tips

  • Tomatoes are bagged in a paper sack, which will allow them to breathe. Keep them on your counter or in the bag, shoulders down (stem end down).
  • Green beans will need some sorting and washing prior to cooking.
  • Onions are FRESH — this means they have not been cured and should be kept in the fridge and used more quickly!

View this post on Instagram

Garlic coming out as onions going in for curing.

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Recipes

Vegetarian Shepard’s Pie

Link can be found here https://pinchofyum.com/vegetarian-shepherds-pie

 Ingredients:

  • 2 tablespoons olive oil
  • One onion
  • 16 ounces fresh mushrooms, sliced
  • 6 carrots, peeled and chopped (about 2 cups)
  • fresh herbs to taste (I used 1 sprig of rosemary, thyme, and a bay leaf)
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1/2 cup red wine
  • 1–2 cups veggie broth
  • 1 teaspoon salt (more or less to taste)
  • 2 cups frozen peas (or fresh)
  • 6 Yukon gold potatoes (about 2 pounds)
  • 1/2 cup full fat Greek yogurt
  • 1/4 cup butter or olive oil
  • salt to taste

Instructions:

  1. Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That’s what I do.)
  2. Make the veggies: In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.
  3. Make the gravy: Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
  4. Bake: Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.
  5. Serve!

Vegetarian Tortilla Soup

This is one of my all time favorite recipes! This soup is delicious hot OR cold and ingredients can be easily replaced with what you have laying around your kitchen! Link to blog here: https://cookieandkate.com/vegetarian-tortilla-soup/

Ingredients:

  • 1 dried smoked chili pepper or 1 poblano pepper
  • Olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, pressed or minced.
  • 1 to 2 medium jalapeños (optional, use one for medium spicy soup and two for spicy soup)
  • 1 teaspoon ground cumin
  • 14-ounce can crushed tomatoes or chunky tomato sauce*
  • 32 ounces (4 cups) vegetable stock
  • 14-ounce can hominy, rinsed and drained (optional)
  • 14-ounce can black beans, rinsed and drained
  • Sea salt
  • 6 corn tortillas (6-inch, taco-sized)
  • 1 avocado
  • 2 to 4 radishes, sliced into super thin rounds
  • 2 ounces queso fresco or feta cheese (optional), crumbled
  • 1 handful cilantro leaves, chopped
  • 1 lime, sliced into small wedges

Instructions:

  1. Prep work: Preheat the oven to 475 degrees Fahrenheit. Stack the tortillas and slice them into ½-inch-wide, 2-inch-long strips. Remove the seeds and membranes from the jalapeno (and poblano, if using) and chop the peppers. Wash your hands. Pit, peel, and medium dice the avocado, then squeeze some lime juice over the avocado to prevent browning.
  2. Bake the tortillas: Coat a baking sheet with a thin layer of oil. Toss the tortilla strips in the oil to coat and arrange the strips in a single layer. Bake 6 to 8 minutes, or until golden brown. While the strips are hot, season them with salt.
  3. Toast the chili pepper: Place the dried chili pepper onto a baking sheet and bake for about 1 minute, or until the pepper is warmed through. When cool enough to handle, cut the pepper open and remove the seeds. (Wash your hands afterward and avoid touching your eyes!)
  4. Make the soup: In a medium pot or Dutch oven, heat some olive oil on medium until hot. Add the onion, garlic, jalapeno and poblano peppers (if using). Cook 4 to 5 minutes, or until softened, stirring occasionally. Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes, then add the hominy, black beans and the seeded chili pepper. Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.
  5. Serve the soup: First, discard the dried chili pepper. Place some of the avocado, radishes, tortilla strips, and queso fresco (or feta) at the bottom of 2 to 4 bowls. Divide the soup between the bowls. Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco (or feta). Garnish with some cilantro and serve with lime wedges and hot sauce, if desired.

Fresh Tomato Salsa (Pico de Gallo) Recipe

I am 100% absolutely addicted to salsa. I put it on chips, an omelet- I’ll just eat it by the spoonful if no one is looking (haha). Making salsa is a new venture for me, so I will continue to post new salsa recipes throughout the season until I find my favorite.

The link to this weeks salsa recipe can be found here: https://www.simplyrecipes.com/recipes/fresh_tomato_salsa/

Ingredients:

  • 2 to 3 medium sized fresh tomatoes (1 to 1 1/2 pounds), stems removed
  • 1/2 red onion
  • 2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
  • Juice of one lime
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • Pinch dried oregano (crumble in your fingers before adding), more to taste
  • Pinch ground cumin, more to taste

Instructions:

  1. Prep the ingredients: Roughly chop the tomatoes, chiles, and onions. Be careful while handling the chile peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.
  2. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for more heat.
  3.  Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don’t have a food processor, you can finely dice by hand.
  4. Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If it’s not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.
  5. Let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
  6. Serve: Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans. The salsa will keep refrigerated for up to 5 days.

Green Bean Chips

Sounds like a good snack for kids or adults! Link here: https://www.delish.com/cooking/recipe-ideas/a27722071/green-bean-chips-recipe/

Ingredients:

  • 1 lb. green beans
  • 1 tbsp. extra-virgin olive oil
  • 1/2 tsp. garlic powder
  • Pinch of crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • Ranch dressing, for dipping

Instructions:

  1. Preheat oven to 300°. Combine green beans, oil, garlic powder, and crushed red pepper on a large baking sheet. Season with salt and pepper and toss to coat.
  2. Roast green beans until crisp, 1 hour and 20 minutes. (Start checking at 1 hour, just in case your oven runs hot!) Let cool 15 minutes, then serve with ranch dressing for dipping.

Smoothie of the Week! ORANGE CARROT SMOOTHIE

Recipe link here 🙂 https://thelemonbowl.com/orange-carrot-smoothie/

Ingredients:

  • 1 large seedless orange peeled
  • 1 large carrot peeled and roughly chopped
  • 1 medium banana
  • 1/2 cup water
  • 2 inch-piece fresh ginger thinly sliced
  • 2 tablespoons flax seed meal
  • 2 tablespoons lemon juice
  • 1/4 teaspoon turmeric
  • ice to taste

Instructions:

  1. Place all ingredients in a high-speed blender and puree until smooth. Add enough ice to reach the desired consistency.

You are just as exciting and daring as the spices in your pantry!

Have a great week!

Preview: CSA Week 9

Week 9 of our CSA is this week! Preview of veggies in shares:

  • Green beans – yep we have more to come this week too!
  • Cucumbers
  • Chard or Kale
  • White or Red Onions
  • Bell Peppers
  • Carrots

We hope to have tomatoes soon! We are anxiously waiting, as we know you are too.

CSA Newsletter Week 8, July 9th

Farm Notes

The tomatoes are just starting to ripen. We hope to have some for shares next week but it will be a couple weeks to ramp up. In the meantime, we have a few for sale today and the cherry tomatoes in the you-pick field are coming along nicely so grab a handful when you are out.

A general housekeeping note: please remember the you-pick is to be shared for ALL families. This means while you may very well be able to eat buckets of cherry tomatoes and peppers, please be considerate of others and refrain from cleaning out everything available. I offer some indigenous wisdom phrased by author Robin Wall Kimmerer in her book Braiding Sweetgrass: “Never take the first. Never take the last. Take only what you need. Take only that which is given. Never take more than half. Leave some for others. Harvest in a way that minimizes harm. Use it respectfully. Never waste what you have taken. Share.”

Thank you! We will have the first of our monthly Saturday You-Pick events this weekend from 9am-11am. The gate at Man O War will be open. Bring your mask as we anticipate several folks to take advantage of this, as well as your own tools and harvest containers.

What’s In Your Share

  • Green Beans
  • Yellow Squash – last for a few weeks
  • Zucchini – last for a few weeks
  • Cucumbers
  • Chioggia Beets with greens
  • Shishito OR Banana Peppers
  • Basil OR Dill herb bunch
  • Green Bell Peppers

View this post on Instagram

Huzzah! Peppers coming in strong.

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You-Pick

  • Cherry Tomatoes
  • Banana and Shishito Peppers
  • Some hot peppers (jalapeno, serrano, poblano all coming along)
  • Okra
  • Herbs
  • Flowers
  • Kale
  • Berries- both raspberry and blackberry. Limited quantities.

Farm Stand

Items for sale today include

  • Tomatoes, $3/lb
  • Caraflex cabbage, $3
  • Chioggia Beets with greens, $3
  • Green Beans (1.75# bag), $5
  • Green Bell Pepper, $1.50 each
  • Summer Squash/Zucchini, $1.50 each on medium/large or 2 for $2 on small size
  • Shishito and Banana Peppers, 2 for $1
  • Dill, $2
  • Basil, $2

Veggie Tips

  • Keep basil or dill in a mason jar with an inch of water at room temp. Trim cut ends to keep them fresh longer.
  • When cutting bell peppers in slices, cut in half and then cut slices from the INSIDE out. Position knife on the interior part rather than the exterior for easier, smoother cutting that won’t smash the peppers.
  • Shishito Peppers are an Asian stir fry pepper. Both Shishito and Banana are mild; however, about 1 in 10 shishitos may have a little heat. These peppers are also in the you-pick field. Best to harvest shishitos at 3-4″ long when they are plump, dark green or red, and firm. Bananas should be bulky and ready to harvest once they’ve turned from lime green to light yellow green.

Recipes

Smashed Cucumber Salad

Bet you never thought smashing produce would be so fun and tasty at the same time! This is a great salad for lunch on a too-hot day or as a dish at any type of dinner!

This recipe is courtesy of Buzzfeed: https://tasty.co/recipe/smashed-cucumber-salad

Ingredients:

  • 2 medium english cucumbers
  • 1 tablespoon red onion, minced
  • ½ teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • red pepper flake, to taste

 Instructions:

  1. Using a meat mallet or rolling pin, smash the cucumbers, then slice into bite-size pieces and transfer to a large bowl.
  2. Add the red onion, salt, and sugar, and toss to combine.
  3. In a small bowl, combine the soy sauce, rice vinegar, and sesame oil.
  4. Drizzle the dressing over the cucumbers, then toss to coat.
  5. Garnish with toasted sesame seeds and red pepper flakes.
  6. Enjoy!

Stuffed Bell Peppers

A personal favorite of mine, I love to make stuffed peppers. The TRICK is steaming the peppers for three minutes before stuffing and baking them. It is WORTH the extra step, your peppers will turn out so nicely if you steam them first!

This recipe can be found here: https://www.foodnetwork.com/recipes/ree-drummond/stuffed-bell-peppers-3325315

Ingredients:

  • 6 bell peppers, any color
  • 4 tablespoons olive oil, plus more for drizzling
  • 8 ounces lean ground beef
  • Kosher salt and freshly ground black pepper
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 1 medium zucchini, finely diced
  • 4 Roma tomatoes, seeded and finely diced
  • Red pepper flakes, as needed
  • 1 cup cooked long-grain and wild rice
  • 1 1/2 cups grated pepper Jack cheese

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
  4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Zucchini Bread

Try your hand at bread making!

Recipe Link: https://www.allrecipes.com/recipe/6698/moms-zucchini-bread/

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 ¼ cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

 Instructions:

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Banana Pepper Fajitas

I shouldn’t have to convince you that any fajita is delicious, but if you’ve never had one I recommend trying it!

Here is where I found this recipe: https://cookinguphappiness.com/eats/fiesta-fajitas/

Ingredients:

  • 2 lbs. boneless skinless chicken breast
  • 1 packet fajita seasoning
  • 2-3 pepper of your choice (we used jalapeño, poblanos and banana peppers – shishito also would work well), thinly sliced
  • 1 large sweet onion, thinly sliced
  • 2 tbsp. olive oil
  • 1/4 cup cilantro, chopped

Optional:

  • shredded cheese
  • salsa
  • corn tortillas

 Instructions:

  1. Prep the chicken first. Start by cutting the chicken breasts in half to make them thinner, trim the fat and then cut into strips.
  2. Heat 1 tbsp. of oil in a large skillet. Place in chicken and cook on medium-high for 5-7 minutes on one side, flip and cook for another 4-5 minutes (or until chicken is cooked). Remove from pan.
  3. Add remaining 1 tbsp. of oil to the pan, then add sliced onions and peppers and toss to coat in oil.
  4. Cook for 5-8 minutes until vegetables have softened.
  5. Add chicken back to pan, add fajita seasoning and water (use directions on the packet for this). Toss well to combine.
  6. Cook for about 5 minutes at a simmer.
  7. Add chopped cilantro and toss to combine. Either add fajita mixture to a corn tortilla, burrito bowl, salad or just by itself.

Greens and Cheese Vegetable Lasagna

Bon Appetit has made the holy grail of recipes. I ALWAYS trust a BA recipe. This is one of the most reliable cooking resources on the internet. I would highly recommend watching some of their vlogs on youtube as well. They have wonderful staff who are incredibly passionate about cooking. It’s hard to mess up one of their recipes… Good Luck! 

Recipe link: https://www.bonappetit.com/recipe/greens-cheese-lasagna

Ingredients:

Béchamel

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 2½ cups grated Parmesan
  • Kosher salt, freshly ground pepper

Lasagna and Assembly

  • 12 ounces lasagna noodles
  • Kosher salt
  • ¼ cup olive oil, plus more for pans
  • 4 garlic cloves, thinly sliced
  • 2 bunches collard greens, thick stems removed, coarsely chopped
  • 2 bunches Tuscan kale, thick stems removed, coarsely chopped
  • Freshly ground black pepper
  • 2 pounds ricotta
  • 2 large eggs
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon finely grated lemon zest
  • 8 ounces fresh mozzarella, torn into bite-size pieces

Instructions:

Béchamel

  1. Heat butter in a medium saucepan over medium until foaming. Whisk in flour and cook, whisking constantly, about 1 minute. Add milk 1 cup at a time, whisking to incorporate after each addition. Bring to a simmer and cook, whisking occasionally, until slightly thickened, 6–8 minutes. Remove from heat and add Parmesan, whisking until cheese is melted and sauce is smooth; season béchamel with salt and pepper.

Lasagna and Assembly

  1. Preheat the oven to 350°. Cook lasagna noodles in a large pot of boiling salted water, stirring occasionally, 2 minutes less than package directions; you want them to be very al dente so they won’t become mushy when baked. Drain noodles and transfer to a lightly oiled baking sheet; turn noodles to coat (this will prevent them from sticking to one another and make them easier to handle).
  2. Meanwhile, heat ¼ cup oil in a large skillet over medium-high. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add a few handfuls of greens and cook, tossing and adding more greens as they wilt, until all greens are tender, about 5 minutes; season with salt and pepper.
  3. Combine ricotta, eggs, thyme, and lemon zest in a medium bowl; season with salt and pepper.
  4. Lightly oil a 13×9″ pan. Arrange noodles to cover bottom of pan, cutting to fit as needed. Spread one-third of ricotta mixture evenly over noodles, then top evenly with one-third of cooked greens. Spoon one-quarter of béchamel over greens, spreading evenly to cover. Add another layer of noodles. Repeat layers 2 more times, starting with noodles and ending with béchamel. Top with a final layer of noodles, then spread with remaining béchamel. Scatter mozzarella over top.
  5. Bake lasagna until bubbling and beginning to brown on top, 45–50 minutes. Let cool at least 20 minutes before serving.

If you can’t beat the heat, stay inside- there’s a kitchen in there 😉

Have a great week!

 

Preview: CSA Week 8

It’s July and it feels like it! All our favorite summer crops are almost here: tomatoes, melons, corn…

This week’s CSA preview is below:

  • Green Beans (another summer favorite is finally here!)
  • Yellow Squash and Zucchini (this may be the last week for a while)
  • Chioggia beets with greens
  • Mixed herbs (basil, dill)
  • Cucumbers
  • Shishito and/or Banana peppers
  • Green bell peppers