Potluck Recap and Preview for Week #6

While Friday gave us a deluge of rain (nearly 3″ that day alone!), Saturday for our rescheduled summer solstice party at the farm gave us gorgeous weather.

Beautiful day for #csapotluck2017 #summersolsticeparty

A post shared by UK CSA (@ukcsa) on

We had a great group of folks come out to enjoy some potluck dishes as well as proteins provided and prepared by UK chef Bob Perry.

Big THANK YOU to Bob Perry, Marksbury Farm Market, and Bluegrass Baking Company for donating time and resources to make our potluck a success.  Thanks to everyone who came out.

Here’s a small preview for week #6 of the CSA:

+ Green Cabbage

+ Green Onions

+ Yellow Squash

+ Zucchini

+ Broccoli

+ Cucumbers

We may also have eggplant! But we can’t guarantee that right now. Tomatoes are still a week or two out… though we may have a handful to sell at our Farm Stand this week.

CSA Newsletter Week #5, June 22nd

Farm Notes

Happy summer folks! We’ve gotten a lot of things accomplished this week; harvest, major weeding in the summer carrots, hilling up leeks and pulling up drip tape out of empty early spring beds. In case anyone has been wondering about the yellow squash (or lack thereof), this year we changed things up a little bit. Based on last year’s yields yellow squash always seems to out-produce the zucchini. So this year we planted more zucchini – and it shows! The yellow squash plants went into the ground a bit later than the zucchini plants, but we are hoping that they will continue to grow and catch up. Additionally, we have already planted round 2 of the summer squash which will help out later in the summer. If you are getting a little tired of the zucchinis, see the recipe section below for some zucchini baked goods!

BIG UPDATE: Based on Tropical Storm Cindy weather coming our way Friday, we are rescheduling the solstice party at the farm for Saturday, June 24th at 5pm. The weather forecast for Saturday evening is 10% chance of rain which is much better odds than 100% chance of thunderstorms for Friday. Bring a rain jacket just in case and a dish to share if you can!

We understand that some folks whom RSVP’ed to come on Friday may not be able to come on Saturday and we are sorry for the inconvenience. In addition, if you had not RSVP’ed but would like to now come, please join us on Saturday! Extra sides and desserts are welcome. We have BBQ, chicken, vegan BBQ, slaw, and salad on tap but more food to go along with these items would be great! Due to insurance issues this is an alcohol-free event. We will have water and lemonade to drink. Questions? Just contact us at uk.csa@uky.edu or talk to us at pick up today.

Basket weeding and finger weeding baby corn this week.

A post shared by UK CSA (@ukcsa) on

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. 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:
+ Red Butterhead Lettuce
+ Chard/Collards
+ Yellow Squash
+ Zucchini
+ Turnips
+ Beets
+ Napa Cabbage
+ Shishito Peppers
+ Garlic Scapes

Our chioggas have faces.

A post shared by UK CSA (@ukcsa) on

What’s In Your Share

For this week, you’ll receive:
+ Red Butterhead Lettuce
+ Chard OR Collards
+ Yellow Squash
+ Zucchini
+ Turnips (with greens)
+ Napa Cabbage
+ Beets (with greens)
+ Shishito Peppers
+ Garlic Scapes

Zucchini discus!

A post shared by UK CSA (@ukcsa) on

You-Pick

Before you start picking, here are a couple of ground rules:
+ We ask that you bring your own scissors or pruners and your own bag/box/bin.
+ You-Pick is open whenever the farm is open which is Monday-Friday, 7:30 am to 4pm, with the exception of Thursdays, when it is open until 6:30pm.
+ Please park in the parking lot. We ask that you do not drive your vehicle on the grass in the fields.
+ There will be signs that say “you-pick”. Please only pick from the beds that have signs.

Items available for you-pick:
+ Kale
The field with the kale in it is the 5th field on the south side (the row of fields closest to the fence and Waveland Rd.) The beds you can pick kale from will be marked with a wooden “You-Pick” sign.
+ Flowers
Flowers are in the regular You-Pick field which is the first field on the north side (the field closest to the parking lot). There are several flowers blooming, but please be mindful of the plants as they are still growing and if they get cut too short, they won’t grow back again. The beds you may pick from will be marked with a wooden “You-Pick” sign.

We will have signs posted, but please ask a farm staff member if you have any questions at all. FYI, the peas are done for the year and are no longer on you-pick.

Basil is now in the haygroves.

A post shared by UK CSA (@ukcsa) on

Veggie Tips (or Facts)

+  Lettuce heads store best wrapped in a paper towel and placed in a plastic ziplock bag in the crisper drawer of the fridge for about a week.
+ Summer squash is stored best in plastic bags in the crisper drawer of the fridge for about a week.
+ Beets store best in the fridge in a plastic bag with the tops removed. They will keep for a few weeks if stored properly.
+ Turnips store the same way as beets. If you want to keep them more long term, they will last longer with the greens removed. Store in a plastic bag in the fridge.
+ Store unwashed greens (chard and collards) in moist paper towels and place in sealed plastic bags in the crisper drawer of the refrigerator. They will keep about three to four days.
+ Napa Cabbage will last for several weeks in the fridge. Store in a plastic bag or wrap in plastic and put in the fridge.
+ Despite the name, Shishito peppers are mild/sweet peppers. However, maybe 1 in 10 will be spicy. Shishito peppers are good for sauteing, grilling or roasting. Though you can eat also eat them raw or chopped up in a salad.

Cucumbers coming your way next week???

A post shared by UK CSA (@ukcsa) on

Recipes

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

Also check out the recipe archive for additional baked goods recipes using zucchini.

Zucchini Nut Bread

Submitted by a CSA member

Ingredients:
1 ½ cups whole wheat flour
1 ½ cups unbleached flour
½ tsp baking soda
1 Tbsp baking powder
¼ tsp salt
2 tsp cinnamon
3 eggs
3 C shredded or grated zucchini (You can peel the zucchini if desired. If it seems really wet you can press some of the moisture out before using. You can also substitute some yellow squash and carrot.)
1 ½ C sugar (I used white sugar first but tried and preferred brown sugar the second time).
4 Tbsp cooking oil
2 Tbsp orange juice
2 tsp grated lemon peel and a squeeze of juice in the batter
½ cup chopped nuts

Directions:
Mix dry ingredients in one bowl, wet in another. Add wet to dry, stirring just until combined. Add nuts. Pour into 2 loaf pans. Bake at 350 F for about 50 minutes (or until a toothpick inserted comes out clean). Cool on rack for 10 minutes, remove from pan.

+++

Zucchini Crumble Dessert

Submitted by Sarah Newman

Prep Time: 30-45 Min. Total Bake Time: 1 hour
Servings: 16-20

Ingredients:
Crust
4 cups flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 and 1/2 cups cold butter (Earth Balance buttery spread for vegan version)
Filling
8 to 10 cups peeled and cubed zucchini (4 to 5 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract (optional)

Directions:
1. In a large bowl, combine the flour, sugar, cinnamon and salt for the crust. Cut in butter until crumbly; set aside 3 cups. Pat remaining crumb mixture into a greased 13 in. x 9 in. baking pan. Bake at 375 degrees for 12 minutes.

2. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (the mixture will be thin).

3. Spoon the filling over the bottom crust. Cover the filling with the 3 cups of crumble mixture set aside earlier. Bake at 375 degrees for 40-45 minutes or until golden. Sprinkle the top with cinnamon and sugar (optional). Enjoy!

Meal Plan Menu

Thursday:

Make a salad with the Red Butterhead lettuce. Any radishes or veggies left over from last week? Shred or slice them and use them as toppings.

Italian Dressing

Ingredients:
1 1/3 cup vegetable oil
2/3 cup vinegar
1 clove garlic, split
1 tsp. dry mustard
1/2 tsp. celery salt
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper

Directions:
Combine ingredients in jar. Cover; shake vigorously. Chill to blend flavors. Remove garlic; shake again before serving. Makes 2 cups.

Friday:
Did you know you can eat the beet greens? Check out this recipe below that includes them!

Farfalle with Beets, Beet Greens, and Pine Nuts

Ingredients:
1/3 cup pine nuts
4 tablespoons extra-virgin olive oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
3 garlic cloves, minced
1 bunch beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 ounces farfalle (bow-tie pasta)
1/3 cup grated Parmesan cheese plus additional for serving

Directions:
Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Saturday:
You can also eat the turnip greens! Check out this turnip soup recipe below.

Turnip and Turnip Greens Soup

From Chez Panisse Vegetables by Alice Waters

Ingredients:
1 yellow onion
1 clove garlic
1 Tbsp olive oil
1 Tbsp unsalted butter
2 bunches young turnips with greens
1 bay leaf
1/2 tsp chopped thyme leaves
1 small piece prosciutto or bacon
8 cups rich chicken stock
Salt and pepper
Reggiano Parmesan cheese

Directions:
1. Peel and slice the onion and garlic thin. Put in a nonreactive pot with the olive oil and butter and 1 Tbsp water and stew, covered, until they are soft and translucent. Trim off the stems and greens from the turnips and reserve the greens. If the turnips are very young and tender, it is unnecessary to peel them. Trim off their roots, slice the turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. Add the bay leaf, thyme, prosciutto or bacon, chicken stock, and salt and pepper. Cover and simmer over low heat for about 1/2 hour.

2. Wash the turnip greens and cut them into 1/2-inch wide strips and stir them into the soup. Simmer the soup for another 10 minutes or so, until the greens are soft and tender. Garnish the soup with a few curls of shaved parmesan.

Note: Vegetable stock can be substituted and prosciutto or bacon omitted for a meatless version.

Also, you may want to halve the recipe to match the turnip bunch size.

Sunday:

Quiches are super easy to make and a good way to use up some of your veggies. Use your chard or collards in this quiche recipe below. You could even make 2 and freeze one for later!

Swiss Chard and Cheddar Quiche

Ingredients:
3 tablespoons olive oil
1 bunch Swiss chard, chopped
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

Directions:
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.

Monday:
If you haven’t already used your zucchini in a baked good, use it and/or the yellow squash in a casserole.

Zucchini Pizza Casserole
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2-3 6 inch zucchini, unpeeled, sliced
2 cups water
1/2 tsp. salt
1 1/2 lb. ground beef
1 onion, chopped
1 cup mushrooms
1 tsp. oregano
1/4 tsp. pepper
1/2 tsp. salt
2 15 oz. cans spaghetti sauce or 2 pints homemade sauce
1 lb. mozzarella cheese, shredded
4 oz. pepperoni (optional)

Directions:
Prepare zucchini. Bring water to a boil. Add zucchini and salt. Return to a boil; reduce heat and cook 2-3 minutes. Drain well. Brown ground beef and onion. Add mushrooms, seasonings and zucchini. Pour half of the mixture into a casserole. Add 1 can spaghetti sauce, 1/2 of the cheese and 1/2 of the pepperoni. Repeat layers. Bake at 350F for 30 minutes.

Variation: Mix all ingredients, saving some of the cheese to sprinkle on top; bake.

Tuesday:

Try this fried rice recipe with the Napa cabbage you got in your share.

Chopped cabbage and barbecue shrimp fried rice recipe

A simple and wonderful one-skillet fried rice meal made with cabbage and topped with shrimp cooked in a light barbecue sauce.

Serves 2

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients:
3 cups white rice, cooked
2 tablespoons canola oil
1/4 cup chopped onion
1/4 cup soy sauce
2 garlic cloves, chopped
1 cup frozen peas and carrots, thawed
2 cups chopped cabbage
1 egg, beaten
12 large shrimp, peeled, deveined, tails on
1 tablespoon barbecue sauce

Directions:
Heat a large skillet or wok on medium heat. Add the canola oil. Add the rice and onion. Continuously stir. Add the soy sauce, and continue to stir for about 4 minutes. Add the cabbage, garlic and the peas and carrots. Stir. Continue to cook and stir. Move the ingredients to the outside edges of the pan to make an empty space in the middle of the pan. Add the egg to the middle of the pan, and stir just the egg as it cooks. Once the egg is cooked, stir together all the ingredients in the pan. Remove the fried rice from the pan, and place it on a large plate or in a bowl. Put the pan back on the heat, and add the shrimp and the barbecue sauce. Stir together so that the shrimp are coated with the barbecue sauce. Continue to stir until the shrimp are fully cooked (about 4 minutes). Serve the shrimp on top of the rice.

Wednesday:

Clean out the fridge! New veggies coming your way Thursday!

Preview CSA Week #5

Here is your preview of veggies coming this Thursday:
+ Red Butterhead Lettuce
+ Chard or Collards
+ Yellow Squash and Zucchini
+ Turnips
+ Napa Cabbage

We are moving out of lettuce season and into cabbage season. This is the last week of lettuces until fall. We have another round of Napa cabbage this week and then green head cabbage coming soon after.

Peas are coming off you-pick but many crops in the main you-pick field are almost ready. We will post a complete list of what’s ready to pick this Thursday.

Reminder that RSVPs for the potluck close today. We are planning some proteins for the event with chef Bob Perry but would greatly appreciate any side or dessert contributions you can make! Hope to see you Friday at the farm.

CSA Newsletter Week #4, June 15th

Farm Notes

This week we have been working on planting second rounds of eggplant and summer squash, watermelons and winter squash. We were also able to lay the plastic beds in the haygroves and get the tomatoes planted. The weather has cooperated with us really well so far with the rain holding off until just around 4 o’clock, which is great! Hopefully it will continue to hold off for pick-up this evening.

Don’t forget to RSVP for the summer solstice potluck event at the farm on Friday June 23rd. We’ll start gathering around 5pm and eat closer to 5:30 or 6pm to give time for everyone to get to the farm after the work day. This year we are pleased to be partnering with UK Chef Bob Perry to provide a couple entrees for the event thanks to the $1.00 membership fee that was included as part of your CSA share. You are welcome to bring a side dish or dessert (but this is not mandatory) to the event. The farm will provide all utensils, plates, cups, as well as water and lemonade to drink.

Click here to RSVP!

We ask that all RSVPs be received by Monday June 19th in order to plan for food. Thank you!

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. 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:
+ Lettuce Heads
+ Kohlrabi
+ Summer Squash
+ Cherriette Radishes
+ Kale
+ Beets
+ Red Cabbage

We harvest lettuce while our bees forage for pollen in our buckwheat this balmy morning.

A post shared by UK CSA (@ukcsa) on

What’s In Your Share

For this week, you’ll receive:
+ Green Leaf Lettuce
+ Lovelock Lettuce
+ Kohlrabi
+ Yellow Squash
+ Zucchini
+ Cherriette Radishes
+ Kale
+ Beets
+ Red Cabbage

Basket weeding fresh cut spinach before it grows back again.

A post shared by UK CSA (@ukcsa) on

You-Pick

Before you start picking, here are a couple of ground rules:
+ We ask that you bring your own scissors or pruners and your own bag/box/bin.
+ You-Pick is open whenever the farm is open which is Monday-Friday, 7:30 am to 4pm, with the exception of Thursdays, when it is open until 6:30pm.
+ Please park in the parking lot. We ask that you do not drive your vehicle on the grass in the fields.
+ There will be signs that say “you-pick”. Please only pick from the beds that have signs.

Items available for you-pick:
+ Snap Peas (LAST WEEK)
The field with the peas in it is the furthest field from the parking lot on the north side. It will be the last field with crops growing in it, closest to the fence and Nicholasville Rd.
+ Kale
The field with the kale in it is the 5th field on the south side (the row of fields closest to the fence and Waveland Rd.) The beds you can pick kale from will be marked with a wooden “You-Pick” sign.
+ Flowers
Flowers are in the regular You-Pick field which is the first field on the north side (the field closest to the parking lot). There are several flowers blooming, but please be mindful of the plants as they are still growing and if they get cut too short, they won’t grow back again. The beds you may pick from will be marked with a wooden “You-Pick” sign.

We will have signs posted, but please ask a farm staff member if you have any questions at all!

There are sunflowers in You-Pick!

A post shared by UK CSA (@ukcsa) on

Veggie Tips (or Facts)
+ Lettuce heads store best wrapped in a paper towel and placed in a plastic ziplock bag in the crisper drawer of the fridge for about a week.
+ Summer squash is stored best in plastic bags in the crisper drawer of the fridge for about a week.
+ Kale is kept fresh the best stored in a plastic bag in the crisper drawer. It will keep for about a week.
+ Radishes will keep for about 3 days with the greens still attached or a couple of weeks if stored loosely in a plastic bag in the crisper drawer.
+ Beets store best in the fridge in a plastic bag with the tops removed. They will keep for a few weeks if stored properly.
+ Red Cabbage will store for several weeks in the fridge in a plastic bag.
+ Kohlrabi can be stored for 2-4 weeks (+) in a perforated bag in the fridge. So don’t feel pressured to use them quick, they will keep!

Beautiful Lovelock lettuce coming in your shares Thursday.

A post shared by UK CSA (@ukcsa) on

Recipes

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

Meal Plan Menu

Just as a reminder, the meal plan menu is more of a guideline of suggestions on what to do with your veggies and a rough timeline of which vegetables should be eaten first. You by no means have to follow it exclusively. Don’t forget, if you have a favorite way of preparing a veggie, let us know and we will add your recipe to our archive!

Thursday:

Using either the green leaf lettuce or the lovelock lettuce heads, make a salad. Feel free to add some sliced radishes, kohlrabi, summer squash or beets to the salad. If you so choose, add a protein such as chicken or hard boiled eggs.

Honey Poppy Seed Dressing
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1/3 cup vegetable oil
1/4 cup honey
2 tbsp. cider vinegar
2 tsp. poppy seeds
1/2 tsp. salt

Directions:
In a small bowl or jar with tight-fitting lid, combine all ingredients; shake well. Serve over a green salad or fresh fruit. Refrigerate. Makes about 2/3 cup.

Friday:

Try this Roasted Beet Salad with beet greens. You can use this as a side to any entree of your choice.

Ingredients:
6 tbsp. extra-virgin olive oil
2 1/2 tbsp. red wine vinegar
1 tbsp. minced garlic
7 medium-large beets with greens
1 cup water
2 tbsp. chopped and drained capers (or you can substitute olives or pickles or just omit)
3/4 cup crumbled feta cheese (about 3 oz.)

Directions:
Preheat oven to 375°F. To make the dressing, whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper. Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper. Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely. Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Saturday:

Here is a new way to use up some of these zucchinis. Try this zucchini pizza crust below! Pair the zucchini crust pizza with a salad of whichever lettuce you hadn’t used on Thursday.

Zucchini Crust Pizza

From Moosewood Cookbook by Mollie Katzen

Ingredients:
Olive oil and flour for the pan
2 cups packed grated zucchini
2 eggs, beaten
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Optional: pinches of basil, marjoram, or other herbs
2 T olive oil

Topping suggestions:
Extra olive oil
Extra cheese
2-3 large garlic cloves, sliced
Sauteed mushrooms
Sliced olives

Directions:
Preheat oven to 400 degrees. Generously oil a 10 inch pie pan and coat lightly with flour. Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 T olive oil in a bowl and mix well. Spread into the prepared pan and bake for 35-40 minutes, or until golden brown. About halfway through the baking, brush with the remaining T of olive oil. Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan, so it won’t break later. Top with your favorite pizza items and bake at 400 degrees until heated through.

Sunday:

If you haven’t already devoured your kale in the form of kale chips (see below), try this kale and gruyere panini. Although the recipe calls for gruyere, feel free to experiment with different cheeses.

Kale and Gruyere Panini

From Eating Well magazine

Ingredients:
1 Tbsp extra virgin olive oil
1 small onion, finely chopped
3 Tbsps balsamic vinegar
1 clove garlic, minced
8 cups chopped kale
1/4 cup water
1/4 tsp salt
8 slices country bread, preferably whole wheat, 1/4 inch thick
Olive oil cooking spray
1 cup shredded Gruyere or fontina cheese
1 medium tomato, cut into 8 thin slices

Directions:
1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until golden brown, 5 to 7 minutes. Add vinegar and cook until almost evaporated about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale, water, and salt (the pan will be full). Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes. Remove from heat.

2. To prepare panini: Preheat panini maker to high. Coat one side of each slice of bread with cooking spray. With the sprayed side down, spread the kale mixture on 4 slices of bread (about 1/2 cup per sandwich). Top each with 1/4 cup cheese and 2 slices tomato. Top with remaining bread, sprayed side up. Press in the panini maker until crispy, 3 to 5 minutes.

No panini maker? To make on stovetop, heat 1 tsp oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place a medium skillet on top and add four 15-oz cans to weigh it down. Cook the sandwiches, turning once, until golden brown, 2 to 3 minutes per side. Repeat with the remaining sandwiches.

Serves 4, 1 panini each.

+++

Crispy Kale Chips

From “Eating Locally” by Janet Fletcher
CSA Farmers who grow kale say that many of their shareholders lack recipes for this highly nutritious leafy green. Kale chips to the rescue. Roasted in the oven, the leaves crackle when you eat them and dissolve like snowflakes on the tongue. No matter how many batches you make, they will disappear in an instant. The DeLaney Community Farm blog credits Bon Appétit magazine for the idea.

Ingredients:
½ pound Tuscan kale or curly kale
1 Tbs extra virgin olive oil
Kosher or sea salt

Directions:
1. Preheat the oven to 250°F. With a knife, separate the kale leaves from their tough central rib and discard the ribs. Wash and thoroughly dry the kale leaves. Put them in a large bowl, drizzle with the olive oil, sprinkle with salt, and toss to coat them evenly with the oil. Arrange them on baking sheets in a single layer.
2. Bake, in batches if necessary, until the leaves become fully crisp, 25-30 minutes. You can serve them immediately or let them cool. They will stay crisp for at least a couple of hours.

Monday:

Leftovers day!

Tuesday:

Weather permitting…grill out today! Although cabbage will keep for a while in the fridge, you can use it in coleslaws, grilled, roasted, cooked or even turned into sauerkraut. Try this grilled cabbage recipe below. You can also use some of your kohlrabi and radishes in a kohlrabi slaw. Pair with your favorite protein on the grill.

Grilled Cabbage

From allrecipes.com

Ingredients:
1 large head cabbage, cored and cut into 8 wedges
8 teaspoons butter
1/4 cup water
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon seasoned salt, or to taste
ground black pepper to taste

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil.
Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.

+++

Kohlrabi Slaw

Ingredients:
Kohlrabi, cut into matchsticks
Apple, cut into matchsticks*
Olive oil
Fresh lemon juice
Salt and pepper

Directions:
Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.

*Variation: Substitute Radishes in your share for the apple! Add a tablespoon of honey to the lemon juice and olive oil dressing for a bit of sweetness.

Wednesday:

Clear that fridge out! Get ready for more yummy vegetables coming your way Thursday.

RSVP for Potluck Today! Plus a Preview…

Hello CSA members and friends!

Don’t forget to RSVP for the summer solstice potluck event at the farm on Friday June 23rd. We’ll start gathering around 5pm and eat closer to 5:30 or 6pm to give time for everyone to get to the farm after the work day. This year we are pleased to be partnering with UK Chef Bob Perry to provide a couple entrees for the event thanks to the $1.00 membership fee that was included as part of your CSA share. You are welcome to bring a side dish or dessert (but this is not mandatory) to the event. The farm will provide all utensils, plates, cups, as well as water and lemonade to drink.

Click here to RSVP!

We ask that all RSVPs be received by Monday June 19th in order to plan for food. Thank you!

Catching butterflies in our tunnels.

A post shared by UK CSA (@ukcsa) on

 

Here is the preview for week #4 of CSA shares — we are about to turn the tide from spring greens to the meatier summer goods, so enjoy these greens while they last!

+ Green Leaf Lettuce
+ Beets
+ Kohlrabi
+ Cherriette Radishes
+ Kale
+ Summer Squash and Zucchini

CSA Newsletter Week #3, June 8th

Farm Notes

Although summer has not officially started quite yet, it seems that we are already in the midst of the busy summer season. As soon as we check one task off the board there are several more waiting patiently..err..impatiently to be completed. We have tomatoes to sucker and tie, fields to weed, fields to prep so we can plant and lots of things to harvest. And almost every single thing is a top priority. Luckily, we have a great team of staff and apprentices and we are slowly, but surely tackling the list. The farming to-do list never ends, but fortunately for us, it does change so we are not always doing the same exact thing every day. Even within the day, there are several different jobs to do. However, despite the busyness of it all, I don’t think a single one of us (the staff at least) would rather have a different job than working on this farm!

If you didn’t see this week’s preview post, there was an announcement included about our  summer solstice potluck event coming up on Friday, June 23rd at the farm at 5pm. This year, we are asking for RSVPs because we are partnering with UK Chef Bob Perry to provide entrees for the event. Bringing a dish is optional though sides and desserts are welcome. More details to come. This is a fun event open to our UK CSA members and their families. It is a great time to see the farm, share delicious farm food, and get to know fellow members, farm staff, and apprentices.

Please complete our quick google form to RSVP by clicking here.

Carrots are looking nice….so are the weeds. #theweedingneverends

A post shared by UK CSA (@ukcsa) on

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. 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:
+ Spinach
+ Radishes
+ Yellow Squash
+ Zucchini
+ Lettuce Mix
+ Napa Cabbage
+ Arugula

What’s In Your Share

For this week, you’ll receive:
+ Spinach
+ Radishes
+ Yellow Squash
+ Zucchini
+ Lettuce Mix
+ Napa Cabbage
+ Arugula

Sometimes vegetables grow weird. Zucchini conjoined twins.

A post shared by UK CSA (@ukcsa) on

You-Pick

Before you start picking, here are a couple of ground rules:
+ We ask that you bring your own scissors or pruners and your own bag/box/bin.
+ You-Pick is open whenever the farm is open which is Monday-Friday, 7:30 am to 4pm, with the exception of Thursdays, when it is open until 6:30pm.
+ Please park in the parking lot. We ask that you do not drive your vehicle on the grass in the fields.
+ There will be signs that say “you-pick”. Please only pick from the beds that have signs.

Items available for you-pick:

+ Snap Peas

The field with the peas in it is the furthest field from the parking lot on the north side. It will be the last field with crops growing in it, closest to the fence and Nicholasville Rd. We will have signs posted, but please ask a farm staff member if you have any questions at all!

Rainy morning radish harvest.

A post shared by UK CSA (@ukcsa) on

Veggie Tips (or Facts)

Napa Cabbage is a type of Chinese cabbage. There are many different ways you can use it. Try it braised, in salad, coleslaw, as a topping for tacos, in stir fry or fried rice, as a cabbage wrap or spring roll, added to soups or you can make kimchee. The possibilities are endless! Napa cabbage is a low calorie food with only about 13 calories in one cup (109 grams) of chopped, cooked cabbage. If you’ve got a favorite way to eat your Napa cabbage, let us know and we will share it on the newsletter!

^ Savannah is now taking the CSA share pictures every week and she is doing a most excellent job!^

Recipes

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

Meal Plan Menu

Thursday:

Make a fresh salad with your lettuce mix and garnish with radishes. You can supplement with some of the spinach and arugula or save them for another day.

Salad Dressing
Submitted by Tiffany Thompson

50% olive oil (1/3 cup usually)
50% apple cider vinegar (1/3 cup usually)
~1-2 T soy sauce
~1-2 T tahini
Garlic (1-2 cloves?) and lemon juice (1 T?) to taste
—the official bottle calls for toasted sesame seeds, parsley, and chives which I usually don’t add…but would be excellent additions

Friday:

Chicken Florentine

Recipe by Giada De Laurentiis from foodnetwork.com

Ingredients:
4 boneless, skinless chicken breasts
salt and freshly ground black pepper
all-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup of whipping cream
1 tablespoon of chopped, fresh Italian parsley
2 (10 oz) packages frozen cut-leaf spinach, thawed and drained (OR USE YOUR DELICIOUSLY FRESH SPINACH!!!!!)

Directions:
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Saturday:

Stuffed Zucchini (or Yellow Squash) Boat
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 zucchini or yellow squash
12 oz. pork sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 cup corn
4.5 oz. jar mushrooms, drained
1 cup tomatoes, peeled, seeded and chopped
1/4 cup grated Parmesan cheese
1 tbsp. parsley flakes
1 cup shredded mozzarella cheese

Directions:
Trim ends from zucchini and cook in boiling water for 10 minutes. Slice each in half lengthwise. Cut thin slices from the bottom so each half will sit upright. Remove seeds, leaving 1/2 inch pulp on all sides. Place on ungreased jelly roll pan. Set aside. In large skillet, brown sausage, onion and peppers; drain well. Stir in corn, mushrooms, tomato, Parmesan cheese and parsley flakes. Spoon sausage mixture evenly into zucchini halves. Cover with foil. Bake at 350º for 25-35 minutes or until thoroughly heated. Remove foil. Sprinkle mozzarella cheese on each filled zucchini. Broil 6-8 inches from heat for 2-3 minutes or until cheese melts.

Variation: Brown 1 lb. hamburger, 1 cup chopped onion, and 1 cup chopped sweet peppers. Add 2 cups cooked rice and 1-2 cups spaghetti sauce, white sauce or cheese sauce. Sprinkle with cheese if desired. Stuff squash with your favorite casserole ingredients or casserole leftovers.

Sunday:

Today is a good day to eat leftovers before more cooking!

Monday:

Try this stuffed cabbage recipe below. Even though the recipe calls for Savoy cabbage, I think that the Napa cabbage will work just as well.

Vegetarian Stuffed Cabbage

From Eating Well magazine

To make ahead: Prepare through step 10, cover and refrigerate for up to 1 day. Let stand at room temperature for about 30 minutes before baking.

Ingredients:
Cabbage and Filling —
1 cup water
1/2 cup short grain brown rice
1 tsp extra virgin olive oil plus 2 Tbsp, divided
1 large Savoy cabbage, 2-3 pounds
1 lb baby bella mushrooms, finely chopped
1 large onion, finely chopped
4 cloves garlic, minced
1/2 tsp dried rubbed sage
1/2 tsp crumbled dried rosemary
1/2 tsp salt, divided
1/4 tsp freshly ground pepper plus 1/8 tsp, divided
1/2 cup red wine
1/4 cup dried currants
1/3 cup toasted pine nuts, chopped

Sauce —
2 Tbsp extra virgin olive oil, divided
1 small onion, chopped
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
1 28-oz can no salt added crushed tomatoes
1/2 cup red wine

Directions:
1. To prepare cabbage and filling: Combine water, rice, and 1 tsp oil in a medium saucepan; bring to a boil. Reduce heat to maintain the barest simmer, cover and cook until the water is absorbed and the rice is just tender, 40-50 minutes. Transfer to a large bowl and set aside.

2. Meanwhile, half fill a large pot with water and bring to a boil. Line a baking sheet with a clean kitchen towel and place near the stove.

3. Using a small, sharp knife, remove the core from the bottom of the cabbage. Add the cabbage to the boiling water and cook for 5 minutes. As the leaves soften, use tongs to gently remove 8 large outer leaves. Transfer the leaves to the baking sheet and pat with more towels to thoroughly dry. Set aside.

4. Drain the remaining cabbage in a colander for a few minutes. Finely chop enough to get about 3 cups. (Save any remaining cabbage for another use.)

5. Heat 1 and 1/2 Tbsp oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, sage, rosemary, and 1/4 tsp each salt and pepper; cook, stirring, until the mushrooms have released their juices and the pan is fairly dry, 8 to 10 minutes. Add wine and cook, stirring, until evaporated, about 3 minutes more. Add the mixture to the cooked rice along with currants and pine nuts.

6. Heat the remaining 1/2 Tbsp oil in the skillet over medium-high. Add the chopped cabbage, the remaining 1/4 tsp salt and 1/8 tsp pepper; cook, stirring, until the cabbage is wilted and just beginning to brown, 3 to 5 minutes. Add to the rice mixture.

7. To prepare sauce: Heat 1 Tbsp oil in a large skillet over medium heat. Add onion, garlic, salt and pepper and cook, stirring, until starting to soften, 2 to 4 minutes. Add tomatoes and wine; bring to a simmer and cook until slightly thickened, about 10 minutes.

8. Preheat oven to 375 F.

9. To stuff cabbage: Place a reserved cabbage leaf on your work surface; cut out the thick stem in the center, keeping the leaf intact. Place about 3/4 cup filling in the center. Fold both sides over the filling and roll up. Repeat with the remaining 7 leaves and filling.

10. Spread 1 cup of the tomato sauce in a 9×13 inch baking dish. Place the stuffed cabbage rolls, seam side down, on the sauce. Pour the remaining sauce over the rolls and drizzle with the remaining 1 Tbsp oil.

11. Bake, uncovered, basting twice with the sauce, until hot, about 45 minutes.

Serves 4, 2 rolls each.

Tuesday:

Quiches are pretty quick and easy to make. Try this recipe below for an arugula bacon quiche. It is even quicker if you prefer to use pre-made frozen crusts. Also, if you have any radishes, spinach or summer squash to use up, quiches are great vehicles for using up any spare veggies you have sitting around. And since most pre-made frozen crusts come in packages of two, you can always double the recipe, make two and freeze one for later!

Arugula and Bacon Quiche

Ingredients:
Crust —
1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
4 tablespoons ice water

Filling —
6 bacon slices, cut into 1/2-inch pieces
1/2 cup chopped shallots (onions work similarly)
8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)
2 teaspoons balsamic vinegar
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup shredded Gruyere cheese (about 2 1/2 ounces)

Directions:
For crust: Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 minutes. (Can be made 1 day ahead. Cover and keep frozen.)

Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.

For filling: Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and saute until tender, about 2 minutes. Add arugula and saute until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.

Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.

Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut in wedges.

Wednesday:

Today is a leftovers and clean your fridge out to get ready for the next round of delicious veggies day!

Preview Week 3 and SAVE THE DATE!

Hello everyone!

A quick belated preview of what’s coming this Thursday:

+ Yellow Squash
+ Zucchini
+ Lettuce Mix
+ Spinach
+ Radishes

Cleaning and sorting radishes. You can get dizzy staring at all that spinning pink!

A post shared by UK CSA (@ukcsa) on

 

SAVE THE DATE!

We are excited to announce our summer solstice potluck event at the farm coming Friday, June 23rd at 5pm. This year, we are asking for RSVPs because we are partnering with UK Chef Bob Perry to provide entrees for the event. Bringing a dish is optional though sides and desserts are welcome. More details to come. This is a fun event open to our UK CSA members and their families. It is a great time to see the farm, share delicious farm food, and get to know fellow members, farm staff, and apprentices.

Please complete our quick google form to RSVP by clicking here.