CSA Newsletter Week #22, October 19th

Farm Notes

The farm is starting to feel a bit quiet as fields are “put to bed” for winter with cover crops, and the pace of work has slowed. Yet 2018 is already on my mind.  In fact, we planted our first crop of 2018 just this week: garlic! While the crop decisions and field plans for next year are up in the air, one thing I can rely on next year: a special group of people who love good vegetables and support our educational programs. I simply want to say thank you! Thank you for taking this food adventure alongside of us, posting your pictures of delicious meals, showing up for our spring potluck, taking our survey, and expressing enthusiasm for doing it all again next year!

So it is fitting that we now extend an invitation to grab an early bird spot for our CSA in 2018. Our online sign ups won’t launch until after the new year, so to reserve your spot simply email us at uk.csa@uky.edu with the subject line “2018 CSA” to participate next year. We will also have clipboards at our last pick up TODAY that you can sign to be one of our early birds!

If you’d like to sign up for the Fall CSA or Thanksgiving boxes, it is not too late! We only have about 15 spots left for the CSA, but you can follow this link to sign up. We are now offering on-farm pick up for the fall CSA on FRIDAYS between 7:30am and 4pm.

This is also the LAST CALL for completing our brief End of Year Survey.  A minute or two of your time is worth a lot to us, as we take your feedback to heart as we plan for the next season. Here is the link to the survey for 2017 CSA members: https://uky.az1.qualtrics.com/jfe/form/SV_233WSLwHPPo1oAB

We always love hearing from you, so if you have any stories or testimonials on what the CSA has meant to you and your family, send us a line at uk.csa@uky.edu. We’d love to share your story (with credit or anonymously as you wish)!

Thanks to the GEN100 classes that helped us plant GARLIC today!

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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:

+ Conventional Pumpkins! These pumpkins will be great for carving as they are mid to large size. Cost is $5 each.
+ Baby Ginger! We are excited that we can offer some baby ginger for sale, $10/lb. (Most pieces are about 1/4 lb) Baby ginger has not matured therefore it needs to be used up within a few days.  You can also freeze it and cut off small amounts as you need to use them. Baby ginger will also be featured in our fall CSA!
+ Green Cabbage
+ Spinach
+ Salad Mix
+ Carrots
+ Kale
+ Collards
+ Chard
+ Watermelon Radishes
+ Sweet Potatoes
+ Garlic
+ Yellow Onions
+ Cauliflower

What’s In Your Share

For this week, you’ll receive:
+ Sweet Potatoes
+ Pie Pumpkin
+ Sweet Dumpling or Delicata Winter Squash
+ Bulb Onions
+ Salad Mix
+ Lettuce Head
+ Spinach
+ Carrots
+ Watermelon Radishes
+ Kale or Collards or Chard
+ Green Cabbage
+ Garlic

Our beets weren’t quite big enough to harvest this week, so they will be included in our fall CSA!

Pretty cabbages for the shares this week.

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You-Pick
Please review You-Pick guidelines under Member Information.

The last day for You Pick is FRIDAY OCTOBER 20th. There are still a few items to pick:

+ Green Beans
+ Herbs
+ Some flowers
+ Hot Peppers: The numbers on the signs that name the variety are on a heat scale of 1 to 5. The 1 indicates mild peppers while 5 is the hottest of the hot (e.g. habanero).
+ Cherry Tomatoes are just about done. For your convenience, there is a cut-through in the middle of the bed between the T-posts so you can get around more easily.

Veggie Tips (or Facts)

+ Our Sweet Potatoes this week are a more reasonable size for everyone. Regardless of size, sweet potatoes can be cut into smaller pieces to cook evenly. They have not been washed so be sure to rinse off the field dirt before cooking. Most people don’t realize that the peel is edible.

+ Our Salad Mix this week is a custom blend of greens which includes leaf lettuces, watercress, and magenta chard. The watercress adds a peppery flavor.

+ Watermelon Radishes are also called Red Meat Radishes… so named for the intense pink color on the inside. These radishes are meant to be larger in size. You will find that the larger radishes taste just as good and crisp as the smaller sizes. Not a huge fan of the radish “bite”? Try sauteeing them in a little butter… cooking mellows their flavor.

Recipes

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

Meal Plan Menu

Thursday:

Soup and salad for tonight.

Gingered Carrot Soup
From The New Moosewood Cookbook by Mollie Katzen

Ingredients:
2 lbs. carrots
4 cups water
1 tbsp. butter or oil
1 1/2 cups chopped onion
2 medium cloves garlic, minced
2 tbsp. freshly grated ginger
1 1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. ground fennel
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. dried mint
3 to 4 tbsp. fresh lemon juice
1 cup lightly toasted cashews
optional: buttermilk to drizzle on top

Directions:
Peel and trip carrots and cut them into 1 inch chunks. Place in a medium-large saucepan with the water, cover and bring to a boil. Lower the heat and simmer until very tender (about 10-15 minutes, depending on the size of the carrot pieces).

Meanwhile, heat the butter or oil in a small skillet. Add onions, and saute over medium heat for about 5 minutes. Add garlic, ginger, salt and spices. Turn heat to low and continue to saute for another 8-10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.

Use a food processor or blender to puree everything together. (Including the toasted cashews). You will need to do this in several batches. Transfer the puree to a kettle and heat gently just before serving. If desired, pass a small pitcher of buttermilk for individual drizzlings.

Notes: This can be made with no dairy products. It keeps and freezes very well and doesn’t suffer from repeated re-heatings. This can be served as a thick sauce over rice for a simple supper.

Friday:

Rice and Spinach Gratin
Vegetarian Cooking for Everyone

Ingredients:
Béchamel for Rice Gratin (separate recipe below)
2 bunches spinach leaves
2 Tbsp olive oil or butter
1/2 cup finely chopped scallions, including an inch or two of the greens
2 small garlic cloves, minced
2 Tbsp each chopped parsley, dill and marjoram
Salt and freshly ground pepper
1 cup white or brown rice, cooked
1 cup ricotta cheese, optional

Directions:
Preheat oven to 400ºF and lightly butter or oil a baking dish.  Make the béchamel sauce (directions, below).  Cook the spinach in a wide skillet in the water clinging to its leaves until limp, just a few minutes.  Rinse it quickly, then squeeze out the water and finely chop.  In a wide skillet, cook the spinach in the oil with the scallions, garlic, and parsley mixture for about 3 minutes.  Season with salt and pepper to taste.  Combine the rice with the spinach, sauce, and ricotta, if using.  Turn into the dish and bake until puffed and lightly browned, about 25 minutes.

Béchamel Sauce

Ingredients:
1/4 cup minced shallot or onion
3 Tbsp butter
2 Tbsp flour
1 1/2 cups milk, scalded
Salt and freshly milled white pepper
1/2 tsp grated nutmeg

Directions:
Cook the shallot in the butter in a small saucepan over low heat for 3 minutes.  Stir in the flour and cook for 2 minutes more.  Whisk in the hot milk all at once, then cook for 20 minutes, stirring frequently, or for 30 minutes in the top of a double boiler.  Season with 1/2 t salt, a little pepper, and the nutmeg

Saturday:

QUICHE!!!

Swiss Chard (OR Collards OR Kale) and Cheddar Quiche

Ingredients:
3 tablespoons olive oil
1 bunch Swiss chard, chopped (or collards or kale)
1 onion, chopped
3 large eggs
3/4 cup half-and-half
kosher salt and black pepper
2 ounces Cheddar, grated (1⁄2 cup)
1 prebaked 9-inch piecrust

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.

Sunday:

Another soup and salad meal now that we’re into the cooler weather.

Sweet Potato and Black Bean Chili

Ingredients:
1 tbsp. olive oil
2 lbs. sweet potatoes, peeled and cut into 1/4 inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tbsp. minced garlic
6 cups chicken broth (or vegetable broth)
2 (15 oz.) cans black beans, rinsed and drained
2 (14.5 oz.) cans fire-roasted diced tomatoes
1 tbsp. ground cumin
1 tsp. dried, crushed oregano
1 tsp. ground chipotle chile pepper
1 tsp. salt
1/2 cup chopped fresh cilantro
Toppings: fresh cilantro and lime wedges

Directions:
In a large dutch oven, heat oil over medium high heat. Add sweet potatoes and next 4 ingredients. Cook, stirring frequently for 10 minutes. Add broth and next 6 ingredients; bring to a boil, reduce heat and simmer for 35 minutes or until potatoes are tender and chili is slightly thickened. Stir in cilantro. Serve with fresh cilantro and lime wedges.

Monday:

Any random root veggies you’ve got left in your fridge? Roast them along with the watermelon radishes as a delicious side to your main dish.

Roasted Watermelon Radishes

From myrecipes.com

Ingredients:
1 lb. watermelon radishes, trimmed
3 tbsp. olive oil, divided
1 tsp. coarse sea salt

Directions:
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.

Tuesday:

Spicy Unstuffed Cabbage

Ingredients:
1 lb. spicy bulk pork sausage
1 lb. lean ground beef
1 28 oz. can diced tomatoes
1 onion, chopped
1 6 oz. can tomato paste
2 tbsp. distilled white vinegar
2 tsp. chile powder
1/2 tsp. salt
1/4 tsp. red pepper flakes, or more to taste
10 cups shredded cabbage

Directions:
Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7-10 minutes. Drain and discard grease.

Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt and red pepper flakes into the sausage and mixture. Add cabbage and fold into the mixture. Reduce heat to medium-low and cook, stirring occasionally, until the cabbage is tender, 20-25 minutes.

Wednesday:

Leftovers day! Clean out your fridge!

BONUS Recipe!

Check out our Recipe Archive for more pumpkin and winter squash recipes. Try them as a main dish or in a baked good.

Pumpkin Cheesepie
From Farmer John’s Cookbook

Ingredients:
1 ½ cups pumpkin pureé
1 ½ cups vanilla wafer or graham cracker crumbs
6 Tbs butter, melted, divided
¾ cup plus 1 Tbs sugar, divided
3 eggs
8 oz cream cheese, softened
2 tsp ground cinnamon, divided
1 tsp vanilla
1 tsp ground ginger
½ tsp freshly grated nutmeg
¼ tsp ground cloves
1 cup sour cream

Directions:
1. Preheat oven to 350° F

2. To prepare fresh pumpkin: cut the pumpkin in half and scoop out the seeds.  Cut each half in half and lightly brush with oil.  Place on a rimmed baking sheet and bake for 45 minutes, or until very tender when pierced with a butter knife.  Scoop and scrape the flesh from the skin, and mash it as you would when making mashed potatoes.

3. Reduce the oven temperature to 325ªF.

4. Combine the crumbs, 5 tablespoons of the butter and 1 tablespoon sugar in a small mixing bowl.  Mix well.

5. Grease the bottom of a 9-inch springform pan with the remaining 1 Tbs butter.  Press the buttered crumbs into the bottom of the pan to form a crust.  Press on the crumb mixture with the bottom of a glass to form a solid, tightly packed crust.

6. Bake the crust until lightly brown, about 10 minutes.  Remove from the oven and let cool.  Increase the oven temperature to 450°F.

7. Reserve 2 Tbs of the sugar.  Beat the eggs with the remaining sugar.  Stir in the pumpkin pureé, cream cheese, 1 tsp of the cinnamon, vanilla, ginger nutmeg, and cloves.  Pour the mixture into the crust; bake until the top is browned and the center is still a little jiggly, about 40 minutes.

8. Remove from the oven; let stand on a rack for 5 minutes.

9. Combine the sour cream, the reserved 2 Tbs sugar, and the remaining 1 tsp cinnamon.  Spoon the mixture on top of the pie.  Bake until browned and bubbly, about 5 minutes.  Let cool; then chill before serving.

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Important Announcements and Last Week Preview

For the first time this fall, I’m sitting at my desk at the farm wearing my heavy winter coat. Sub-50 degree temps, shade, and a light breeze make for some chilly weather! We even have a possible first frost coming this week.

Our 2017 main CSA season is about to wrap up. We feel the aches in our muscles and the fatigue from a long, arduous, albeit rewarding 22 week long vegetable CSA season. Yet we can’t but feel a tinge of sadness too not to see all your smiling faces every week at the CSA pick ups. As we part of this wrap up, we have a longer than usual Monday preview as we send along some important announcements.

  1. This is the last week to complete our CSA survey. Thank you to the 100+ folks who have already completed this survey. Having each member’s input on this survey is important to us as we plan to make our CSA better for the farmers and the members in 2018. Here is the link for the survey: https://uky.az1.qualtrics.com/jfe/form/SV_233WSLwHPPo1oAB
  2. In addition, this is the last week for non-CSA members who are friends of the farm to take our wine share survey here: https://uky.az1.qualtrics.com/jfe/form/SV_0MVu6Ai6LPjYg2F
  3. We are still taking sign ups for our Fall CSA, which runs Thursday Oct 26-Thursday Nov 16. We have around 20 spots still available, so don’t delay to grab one! Having that said — we know there are some folks who wanted to participate but can’t pick up on campus. While we cannot offer a Thursday evening pick up on the farm, we CAN offer a Friday daytime pick up at the farm. If this interests you — sign up at the link HERE and then email us at uk.csa@uky.edu to request Friday on-farm fall CSA pick up. Hours for pick up on the farm will be from 7:30am until 4pm.
  4. Thanksgiving Boxes can still be pre-ordered! https://csa.farmigo.com/join/ukcsa/2017Fall
  5. While 2017 is over, our thoughts are already turning to 2018. For the first time, we would like to invite our 2017 CSA members and Farm Stand patrons to secure an “early bird” CSA spot for 2018. Early bird sign ups guarantee your spot AND your rate for one more year, which is $650 for regular shares and $584 for students. While our online sign up form will not be available until after the new year, to take advantage of the early bird sign ups, send us an email to uk.csa@uky.edu with the subject “2018 CSA” and indicate if you are signing up for a student-discounted share or regular share. You will receive a confirmation email from our staff that we have your spot reserved. It is very likely that the cost of 2018 shares will increase by a small amount commensurate with the increase in cost of production. This increase will take place for sign ups after the new year.

Are you still with me? Phew, we made it to the preview!

For week 22 of the CSA we expect to distribute the following YUMMY goodies:

+ Lettuce Head
+ Custom salad mix with watercress and baby chard
+ Sweet Potatoes! Our second batch is more reasonably sized.
+ Pie Pumpkin
+ Spinach
+ Watermelon Radishes
+ Carrots
+ Beets
+ Green Cabbage
+ Kale, Collards, or Chard

CSA Newsletter Week #21, October 12th

Farm Notes

Wow! Can you believe it? There is only one more week left of the regular CSA season after today. And if you’re sad about the season coming to an end, no worries! You can still sign up for our Fall CSA and Thanksgiving Boxes. We’d love to continue to see your beautiful faces for a few weeks more. If you’d like to sign up for the Fall CSA or Thanksgiving boxes, you can follow this link for further information. Questions? Don’t hesitate to email us at uk.csa@uky.edu or ask us at pick-up.

If you haven’t filled out our brief End of Year Survey, please do so! We value your feedback which helps us plan for next year. We are always striving to become better and better farmers for our people.

Here is the link to the survey for 2017 CSA members: https://uky.az1.qualtrics.com/jfe/form/SV_233WSLwHPPo1oAB

Non-CSA members, click here for this quick survey: https://uky.az1.qualtrics.com/jfe/form/SV_0MVu6Ai6LPjYg2F

This will be the last week that the UK Horticulture Club will be selling apples. They will be set up at both the CAMPUS and FARM locations selling apples for 50 cents each or 12 lbs. for $10. They accept cash or check only. This will be a first-come, first-serve basis until they sell out!

We will also have *CONVENTIONAL* carving pumpkins for sale this week at both locations.

Today students helped break garlic cloves up for planting and got a tour by Dr. Mark Williams.

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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:
+ Potatoes
+ Braising Mix
+ Lettuce Heads
+ Cauliflower
+ Mixed Peppers
+ Cherriette Radishes
+ Beets
+ Carrots
+ Fennel Bulbs

A beautiful monarch butterfly in the eggplant.

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What’s In Your Share

For this week, you’ll receive:
+ Salem Potatoes
+ Braising Mix
+ Lettuce Heads
+ Cauliflower
+ Mixed Peppers
+ Eggplant
+ Cherriette Radishes
+ Beets
+ Carrots

Beets in the share this week!

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You-Pick
Please review You-Pick guidelines under Member Information.

The You-Pick field is definitely winding down.

Items available:
+ Herbs
+ Some flowers
+ Hot Peppers: The numbers on the signs that name the variety are on a heat scale of 1 to 5. The 1 indicates mild peppers while 5 is the hottest of the hot (e.g. habanero).
+ Cherry Tomatoes are just about done. For your convenience, there is a cut-through in the middle of the bed between the T-posts so you can get around more easily.
+ Green Beans

A new braising mix we're trying out this year: Tatsoi, Tokyo Bekana, Mizuna and Hon Tsai Tai

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Veggie Tips (or Facts)

+ It has been a muddy week, so everything may need a second washing before eating!

+ Salem Potatoes have a white skin and flesh with a creamy texture and a strong flavor. Try them baked, roasted or mashed. Potatoes store best in a cool, dry and dark area. These potatoes may not store for as long, so use them sooner rather than later.

+ The braising mix this time is a new mix of Tatsoi, Tokyo Bekana, Mizuna and Hon Tsai Tai. Braising greens are generally cooked rather than eaten raw. Saute them in some olive oil and serve as a side or you can put them in things like quiches or casseroles.

+ Cherriette radishes are nice, small, round radishes with a dense and crisp sweet and hot flavor. These would be excellent in a salad. Although radishes will store best detached from the greens, don’t throw those greens out! Check out this article with 5 radish green recipes.

+ The same thing goes for beets. You are receiving beet bunches this week with greens still attached. Beets also store best without the tops, but the greens are also edible. Beet greens can be braised, steamed, sauteed, added to soups or eaten raw.

Harvesting watermelon radishes!

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Recipes

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

Meal Plan Menu

Thursday: 

A salad is a pretty easy thing to throw together. Use your lettuce heads and other veggies such as carrots, cauliflower, peppers, radishes or beets as toppings.

Buttermilk Dressing
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 cup buttermilk
1 cup mayonnaise or salad dressing
1 tbsp. fresh dill or 1 tsp. dried dill
1 tbsp. chopped fresh parsley
1/2 tsp. basil
1/4 tsp. Worcestershire sauce
1/8 tsp. garlic powder
1/8 tsp. onion powder

Directions:
Whisk all ingredients together in a small bowl. Cover and refrigerate at least 12 hours to blend flavors.
Variation: Whisk together 1 cup buttermilk, 1/2 cup mayonnaise or salad dressing, 1/4-1/2 cup sugar and 1/4 cup vinegar.

Friday:

Roasted Beets and Sauteed Greens with Hazelnuts and Goat Cheese

Ingredients:
4-6 small beets, or 2-3 larger betters, tops on
1/4 cup chopped hazelnuts
2-3 large cloves garlic, minced
2 tablespoons Herb Butter or olive oil
1/2 cup water, stock or white wine, optional
3 tablespoons very cold goat cheese, broken into small pieces
Coarse salt and freshly ground pepper, to taste

Directions:
Preheat the oven to 350° F.

Remove the beet greens just above where they connect with the beet. Rinse the beets and greens thoroughly. Wrap each beet loosely in foil. Roast for about an hour, until beets are barely soft to touch. When cool enough, remove skin and slice into quarters or eights, depending on size (small bite-sized pieces).

Toast the hazelnuts in a medium sauté pan over medium-high flame, turning constantly, until brown, about 5 minutes. Set nuts aside.

In the same pan over medium flame, melt the butter and sauté the garlic until turning color, about 2-3 minutes. Add the beet greens, stems intact, and sauté until wilted, about 3-5 minutes. If pan gets too dry, add a splash of water, stock, or white wine.

Remove from flame and toss in roasted beet pieces, nuts, salt and pepper. Empty onto serving platter or individual plates and top with bits of cold goat cheese.

Saturday:

Quinoa and Braising Mix Pie
Recipe from Linda Cottin on wellcommons.com

Ingredients:
¼ cup olive oil
1 medium onion, diced
1 pound greens, rinsed
1 cup cooked quinoa
1 teaspoon ground nutmeg
2 teaspoons coarsely ground pepper
4 farm fresh eggs
¼ cup milk (dairy free options work fine)
1 pie crust, uncooked

Directions:
Heat oil in skillet and sauté onion until translucent. Stir in rinsed braising mix and cook until mix is reduced to at least half its original size, but leaves still maintain their shape. Stir in cooked quinoa and heat through. Stir in nutmeg and pepper. Spread mix into prepared pie crust. In separate bowl, whisk eggs and milk together. Pour egg mixture over greens and quinoa. Bake at 350 degrees for thirty minutes, until eggs are set and crust is golden brown. Serve warm as a main dish or a side dish.

Sunday:

Radish Leaves and Avocado Quiches

Ingredients:
15 (store-bought) mini quiche shells
1 + 1 tbsp. butter
1 shallot finely diced
1 big handful of radish leaves, rinsed, dried and chopped
1/2 tsp. mustard
flesh from an avocado, diced and mixed with a little bit of lemon juice
1 egg
1-2 tbsp. grated pecorino cheese
a dash of milk/cream
about 6 red radishes thinly sliced
pinch of salt
grated green peppercorns
dried juniper berries as garnish (optional!!)

Directions:
Preheat oven to 350F. Preheat a skillet and saute shallot and butter over very low heat for about a minute. Raise the heat, add radish leaves and salt for another 30 seconds. Discard any juice, set the leaves aside. Puree avocado and leaves and combine well with egg, cheese, mustard, milk/cream, salt and green peppers. Spoon the filling into shells, arrange radish slices on top and top with tiny butter cubes and a bit of salt on the radishes. Bake until slightly firm on top to the touch, about 20 minutes. Garnish with juniper berries and serve warm.

Monday:

Cheeseburger Potato Soup
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 lb. ground beef
3 medium potatoes, peeled and cubed
1/2 cup chopped celery
1/2 cup chopped onion
2 tbsp. chopped green pepper (optional)
1 tbsp. instant beef bouillon
1/2 tsp. salt
1 1/2 cups water
2 1/2 cups milk
3 tbsp. flour
1 cup shredded cheddar or American cheese

Directions:
In a 3-quart saucepan, brown beef; drain off excess fat. Stir in potatoes, celery, onion, pepper, bouillon, salt and water. Cover and cook until vegetables are tender, 15-20 minutes. Blend 1/2 cup milk with flour. Add to saucepan along with remaining milk. Cook and stir until thickened and bubbly. Add cheese and stir just until cheese melts.

Tuesday:

Roasted Garlic Cauliflower
Submitted by Cheryl Kastanowski

Ingredients:
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Directions:
Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Wednesday:

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

Preview Week 21

Last two weeks, folks! The home stretch is here, and the shares are bountiful.

On deck for week 21 includes:

+ Lettuce Head
+ Potatoes
+ Radishes
+ Beets
+ Cauliflower
+ Peppers
+ Braising Greens Mix

Heading up nicely for shares this week…!

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Not ready for the end quite yet? Have no fear! Our Farm Stand will continue after October 19th on campus most Thursdays from 4-6pm. You can continue to follow our blog here at ukcsa.wordpress.com for announcements of sales and check your email to stay in touch. We also have a few more spots available for our Fall CSA so sign up here for continued veggie deliciousness!

CSA Newsletter Week #20, October 5th

Farm Notes

This has been a productive week so far. We’ve gotten some fields prepared for garlic and onions for next year and administered a little bit of TLC to some others. Harvesting for the share, mowing and weeding have kept us busy! Earlier this week, we sent out an end of year survey for both our CSA members and for non-members that like to keep up with what we are doing either through social media or buying from our Farm Stand. If you have not done so yet, please fill out the survey to help us gain some new thoughts and ideas on what to improve for next year.

Here is the link to the survey for 2017 CSA members: https://uky.az1.qualtrics.com/jfe/form/SV_233WSLwHPPo1oAB

Non-CSA members, click here for this quick survey: https://uky.az1.qualtrics.com/jfe/form/SV_0MVu6Ai6LPjYg2F

We still have plenty of spots available for our Fall CSA and Thanksgiving Boxes. For further information about either the Fall CSA or Thanksgiving Boxes, click here. As always, if you have any questions you may email us at uk.csa@uky.edu or ask us at distribution. You do not have to be a current CSA member to join either the Fall CSA or pre-order a Thanksgiving Box, so tell all your friends and family!

The UK Horticulture Club will be on CAMPUS and FARM today selling apples for 50 cents each or 12 lbs. for $10. They accept cash or check only. This will be a first-come, first-serve basis until they sell out!

Laying the last field of plastic for the year for garlic 2018!

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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:
+ Sweet Potatoes
+ Butternut Squash
+ Yellow Onions
+ Mixed Bell and Bullhorn Peppers
+ Lettuce Mix
+ Chard
+ Collards
+ Broccoli
+ Green Onions

The pepper field received some much needed TLC. #BCSflailmower

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What’s In Your Share

For this week, you’ll receive:
+ Sweet Potatoes
+ Butternut Squash
+ Yellow Onions
+ Mixed Bell and Bullhorn Peppers
+ Banana Pepper
+ Lettuce Mix
+ Chard OR Collards
+ Broccoli
+ Eggplant
+ Turnips

More beautiful heads of broccoli coming to the share this week.

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You-Pick
Please review You-Pick guidelines under Member Information.

Items  still available:
+ Herbs
+ Some flowers
+ Hot Peppers: The numbers on the signs that name the variety are on a heat scale of 1 to 5. The 1 indicates mild peppers while 5 is the hottest of the hot (e.g. habanero).
+ *NEW* Green Beans
+ Cherry Tomatoes are just about done. For your convenience, there is a cut-through in the middle of the bed between the T-posts so you can get around more easily.

Finger weeding the arugula. What a beautiful sky!

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Veggie Tips (or Facts)

+ Some of the sweet potatoes are HUGE! Which means that some bags have fewer potatoes in them, although all bags are about the same weight, at least 4 lbs. It was unavoidable. But don’t be scared by the large size. They can still be sliced and cooked in a variety of ways. Make sure to check our recipe archive for lots of delicious sweet potato recipes! Sweet potatoes will store for several weeks in a cool, dry and well ventilated area. Do not store your potatoes in the refrigerator.

+ Butternut squash can be cooked and used interchangeably in any winter squash recipes. You can use it in baked goods, in soups, as a “sauce”, in raviolis and roasted. Butternut squash will store for several weeks in a cool, dry area. If you still have plenty of winter squash, it will keep!

Turnips in the barrel washer!

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Recipes

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

Meal Plan Menu

Thursday: 

Make a salad with your lettuce mix and add any toppings you like…peppers, radishes, tomatoes you have left from last week or celery or carrots. Add a protein like boiled eggs or whatever you like, nuts, seeds, cheese or dried fruit. The possibilities are endless for salad!

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

Ingredients:
3/4 cup honey
3/4 cup salad oil
1/2 cup sugar
1/2 cup lemon juice or vinegar
2 tsp. prepared mustard
1 1/2 tsp. paprika
1 tsp. celery seed
3/4 tsp. salt
1/2 thin slice onion

Directions:
Stir ingredients 20 seconds or until well mixed. Makes about 2 1/4 cups.

Friday:

If you chose the chard, the following recipe would make a great side dish to your meal.

Chard with Rice
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 1/2 cup uncooked rice
3 cups water or broth
1/2 cup chopped onion
1 clove garlic
1/4 cup butter
6 cups finely chopped chard
1 tsp. parsley or basil
salt and pepper to taste

Directions:
Cook rice in salted water or broth until liquid is absorbed and rice tender. Meanwhile saute onion and garlic in hot butter 4-5 minutes in a large skillet. Add chard and saute 4-5 minutes. Stir in parsley and cooked rice. Heat through and season to taste.

If you chose the collards, try the collard greens as a substitute for tortillas in burritos. You can of course, use whatever ingredients you like as the filling for the burrito, but below is a suggestion.

Serves: serves 4

Ingredients:
1 medium sweet potato, cubed
1 teaspoon extra-virgin olive oil
½ teaspoon chili powder
2 cups cooked brown rice, lightly salted
1½ cups cooked black beans, drained, rinsed, lightly salted
6 to 8 large collard green leaves
Sea salt & freshly ground black pepper
corn salsa:
kernels from 2 ears of corn (about 1½ cups)
2 small tomatoes, diced
⅓ cup red onion, diced
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon extra-virgin olive oil
sea salt
chipotle yogurt: (vegan version: use the sauce from this recipe)
½ cup plain Greek yogurt
2 teaspoons chipotle paste or 1 canned chipotle pepper, blended
1 teaspoon lime juice
1 teaspoon extra-virgin olive oil
sea salt
onions & peppers:
1 teaspoon extra-virgin olive oil
½ medium yellow onion, sliced
1 green bell pepper, sliced into strips
1 teaspoon oregano
½ tablespoon lime juice
1 clove garlic, minced
sea salt & freshly ground black pepper

Directions:
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the sweet potato cubes onto the parchment paper and toss with the olive oil, chili powder and generous pinches of salt and pepper. Roast for 25-35 minutes, or until the sweet potatoes are tender and nicely browned.
Make the corn salsa:
In a medium bowl, mix together the corn, tomatoes, onion, garlic, lime juice, olive oil and a few generous pinches of salt. Chill until ready to use.
Make the chipotle yogurt: In a small bowl, mix together the Greek yogurt, chipotle paste, lime juice, olive oil and a pinch of salt. Chill until ready to use. (Note: if you’re using a canned chipotle pepper, you will have to blend this sauce together in a food processor).
Make the onions & peppers:
Heat the 1 teaspoon of olive oil in a medium skillet over medium heat. Add the onion and a few pinches of salt and pepper and cook until it begins to soften, about 2 minutes. Add the peppers and continue to cook until lightly browned, about 8 more minutes. Stir in the oregano and lime juice, and then add the garlic. Remove from the heat and set aside.
In a deep skillet, bring 1 to 2 inches of water to a boil. Reduce the heat to a simmer and, one at a time, dip each collard green leaf in the water until just softened, about 10 to 20 seconds, or until bright green. Set on towels to dry.
Assemble the burritos:
Trim the thick part of the stem from the collard leaves. Fill each burrito with some of the sweet potatoes, brown rice, black beans, and onions & peppers. Add a dollop of corn salsa and chipotle yogurt and wrap like a burrito (see photos). Serve with any extra sauce on the side.

*Notes: you can add more chipotle depending on the level of spice that you like.

Saturday:

Another great side dish to accompany your dinner!

Sesame-Walnut-Ginger Broccoli
From The Vegetable Dishes I Can’t Live Without by Mollie Katzen

Ingredients:
1/3 cup roasted walnut oil
1 Tbs Chinese-style dark sesame oil
1 Tbs soy sauce
1 tsp salt
1 Tbs finely minced fresh garlic
1 Tbs finely minced fresh ginger
Freshly ground black pepper, to taste
Pinch of cayenne
2 pounds broccoli, cut into 2-inch spears
1/3 cup unseasoned rice vinegar
1 ½ cups walnut halves, lightly toasted

Directions:
1. Combine the oils, soy sauce, salt, garlic, ginger, and black and cayenne peppers in a large bowl.

2. Steam the broccoli until just tender and bright green.  Refresh under cold running water, then drain thoroughly and pat dry with paper towels.  Add to the marinade and stir gently until well coated.  Cover tightly and allow to marinate at room temperature for at least 2 hours.  If marinating longer, refrigerate.

3. Stir in the vinegar within 15 minutes of serving.  Sprinkle on the walnuts at the very last minute.  This recipe can be served cold or at room temperature.

Sunday:

Sweet Potato and Black Bean Chili

Ingredients:
1 tbsp. olive oil
2 lbs. sweet potatoes, peeled and cut into 1/4 inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tbsp. minced garlic
6 cups chicken broth (or vegetable broth)
2 (15 oz.) cans black beans, rinsed and drained
2 (14.5 oz.) cans fire-roasted diced tomatoes
1 tbsp. ground cumin
1 tsp. dried, crushed oregano
1 tsp. ground chipotle chile pepper
1 tsp. salt
1/2 cup chopped fresh cilantro
Toppings: fresh cilantro and lime wedges

Directions:
In a large dutch oven, heat oil over medium high heat. Add sweet potatoes and next 4 ingredients. Cook, stirring frequently for 10 minutes. Add broth and next 6 ingredients; bring to a boil, reduce heat and simmer for 35 minutes or until potatoes are tender and chili is slightly thickened. Stir in cilantro. Serve with fresh cilantro and lime wedges.

Monday:

This recipe may need prep time the day before unless you use a quicker pizza dough recipe or you buy a pre-made dough.

Artisan Pizza in Five Minutes a Day, Master Recipe

Ingredients:
For the dough:
3 1/2 cups Lukewarm water
1 tablespoon yeast
1 1/2 tablespoons kosher salt
7 1/2 cups (2 lbs. 6 oz.) unbleached all purpose flour
For the pizza:
1 small butternut squash (about a pound, but you will likely have leftover squash)
olive oil
kosher salt
2 cloves garlic
fresh ricotta cheese
a few sprigs thyme, leaves removed
1/4 cup freshly grated Parmigiano Reggiano
10-15 sage leaves
canola oil for frying
Notes: Original recipe called for mozzarella and Gruyère cheeses as well as parsley and fresh squeezed lemon as final seasonings.

Directions:
For the pizza:
Add yeast to the water in a 5-qt bowl or, preferably, in a lidded (not airtight) plastic food container or storage bucket. Don’t worry about getting the yeast to dissolve completely. Add the flour and salt and mix with a wooden spoon (or food processor or stand mixer) until incorporated.(Note: Recipe in book calls for adding salt and yeast to the water together, but I always get nervous adding salt to yeast. If you don’t share this fear, just mix the water, yeast and salt together in the same step.) You might need to use wet hands to get the last bit of flour to incorporate (I did not) if you’re not using a machine. Do not knead; it isn’t necessary. You’re finished when everything is uniformly moistened without dry patches. This step is done in a matter of minutes and yields dough that is loose enough to conform to its container.
Cover vessel with a non-airtight lid and allow dough to rise at room temperature until it begins to flatten on the top, about two hours, depending on the temperature of the room and the initial temperature of the water. Do not punch down the dough!
Refrigerate the dough overnight or for at least 3 hours. Once it’s refrigerated, the dough will collapse, and it will never rise again in the bucket — that’s normal for this dough. Store the dough in the refrigerator and use over the next 14 days.
On Baking Day:
Prepare toppings in advance. See recipes below.
Thirty minutes before you’re ready to bake, preheat a baking stone at your oven’s highest temperature, placed in the bottom third of the oven. Note: I do not own a pizza stone and have discovered great results by simply baking the pizza on a parchment lined jelly roll pan. Do not use an insulated baking sheet — this will not yield as crispy a crust as traditional baking pan.
If you are using a baking stone, prepare a pizza peel with flour, cornmeal or parchment paper to prevent sticking. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1/2-pound (orange-size) piece of dough, using a serrated knife or kitchen shears. Hold the piece of dough in your hands and add a little more flour as needed so it wont stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter turn as you go to form a ball. Most of the dusting flour will fall off; it’s not intended to be incorporated onto the dough. The bottom of the dough may appear to be a collection of bunched ends, but it will flatten out and adhere once you roll it into a pizza or flatbread. The entire process should take no longer than 20 to 30 seconds.
Flatten the dough with your hands and a rolling pin on a work surface or directly onto the pizza peel (if using) to produce a 1/8-inch-thick round, dusting with flour to keep the dough from adhering to your work surface. The dough round should be about 12-inches across. Use a dough scraper to transfer the round to pizza peel or to a parchment paper-lined baking sheet.
Add your toppings (see recipe below if you wish.)
Slide pizza onto baking stone or place sheet pan in oven. Bake 8 to 10 minutes, turning half way if one side is browning faster than the other. Bake for as long as five minutes more if necessary.
For the toppings:
Preheat the oven to 400ºF. Remove the skin: Slice the top of the squash about 1/2-inch under the stem to create a flat edge. Repeat with the other end. Cut crosswise through the squash just above the bulb — cutting the squash into two pieces makes the peeling process easier. Note: I made only one pizza, so I only peeled the longer portion (the non bulb portion) of the butternut squash. Stand the squash (whichever piece you want to peel first) upright and, being careful not to slice off your fingers, run your knife down the sides of the squash removing the peel along the way. Repeat with bulb portion if desired. After peeling the bulb portion, cut it in half, scoop out seeds and discard. Cut the peeled squash crosswise into 1/4-inch thick slices. I used a mandoline, which saves time and creates uniform pieces, but using a knife works just fine, too.
Place the slices of squash on a baking sheet, drizzle with olive oil, season with kosher salt to taste, toss to coat, redistribute onto sheet in one layer and place in the oven for about 20 minutes, or until fork tender.
Meanwhile, peel and finely chop the garlic and add it to about 1/4 cup of olive oil. After rolling out a pizza round and placing it on a prepared baking sheet (see recipe above), brush dough with the garlic olive oil. (I spooned some of the oil into the center of the dough and then, using the back of my spoon, spread it over the dough to coat evenly.) Spread a thin layer of fresh ricotta over the garlic oil. Sprinkle with fresh thyme to taste. Top with baked squash slices. Top with grated Parmigiano. Bake for 8 to 10 minutes.
Meanwhile, fry the sage. The book recipe does not give detailed instructions for this step, and after a few burnt batches of leaves, I turned to the internet for some advice. The sage leaves should take no longer than 5 seconds in hot oil to crisp up. I didn’t use a thermometer or a deep fryer, so it was a trial and error process, but I found that frying the leaves one at a time in a small sauté pan filled with a layer of canola oil worked well ultimately. I had to take the pan off the heat every so often, but once I got the hang of it, it was a simple process and well worth the effort — the crispy sage adds a really nice flavor.
Remove the pizza from the oven and top with the crispy sage. Yum!

Tuesday:

Julienned Turnips with Savory

From Vegetarian Cooking for Everyone

Ingredients:
1 1/2-2 pounds turnips, peeled and julienned (adjust for what is given in the share)
Salt and freshly ground pepper
1 Tbsp butter
1 Tbsp olive or canola oil
1 tsp finely minced savory or 1/2 tsp. dried
1 Tbsp chopped parsley

Directions:
Sprinkle the turnips lightly with salt and set aside in a colander for 30 minutes.  Squeeze out the excess moisture.  Warm the butter and oil in a skillet over medium heat.  Add the turnips and savory.  Cook gently, stirring occasionally, until tender, 12-15 minutes.  Add the parsley, taste for salt, season with pepper, and toss again before serving.

Wednesday:

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

Preview Week 20

Just 3 weeks left of the CSA season! Monday was a very productive day. We finished harvesting the rest of the sweet potatoes and laid a field of plastic for the 2018 garlic and onion fields.

Turnips in the barrel washer!

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Here’s what to expect in the share this week:
+ Sweet Potatoes
+ Butternut Squash
+ Chard/Collards
+ Peppers
+ Lettuce Mix
+ Yellow Onions

End of Year Survey

With only three weeks left for our main season, we are already reflecting back on what an amazing year we have had! Thank you for being a part of our 2017 season.

As part of our season wrap up, we would greatly value your feedback. Please take just 2-3 minutes to complete our end of year survey. Our team is brainstorming about new things for the coming years and are excited about projects on the horizon from UK Viticulture and Enology, so this survey will help us and our colleagues plan for 2018.

Here is the link to the survey for 2017 CSA members: https://uky.az1.qualtrics.com/jfe/form/SV_233WSLwHPPo1oAB

This survey is for 2017 CSA members only.

If you are a friend of the program but were not a 2017 CSA subscriber, we still want your input! A special survey was created for friends of the farm. Non-CSA members, click here for this quick 1 minute survey: https://uky.az1.qualtrics.com/jfe/form/SV_0MVu6Ai6LPjYg2F

Thank you!