CSA Newsletter Week 9, July 18th

Farm Notes

We are right in the middle of peak harvest season. The onions and garlic are ready to be harvested and cured. The potato plants all need to be mowed and dug up. Cucumbers are still going and the next round of summer squash is about to ramp up. Not to mention, cantaloupes and watermelons are on their way! In the midst of all of this massive harvest, we still have fields to clean up and turn over into either cover crop or prep for another field of bare ground or plastic beds. Crops need watered, fields need cultivated and even more fall crops are ready to go in the ground. We are busy and with the temperatures in the upper 90s and heat indices up to 110 in the next couple days, cool thoughts, prayers and vibes sent our way will be much appreciated. Stay cool friends!

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Donut tomato?!

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What’s In Your Share

For this week, you’ll receive:
+ Cucumbers
+ Carrots
+ Tomatoes
+ Sweet Corn
+ Potatoes
+ Leeks
+ Peppers
+ Basil

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.  At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash, check and credit cards.

Items Available for Purchase this Week:
+ Cucumbers: $1 each
+ Carrots: $4 for 2 lb. bag
+ Tomatoes: $3/lb.
+ Sweet Corn: $0.50 per ear
+ Potatoes: $3.75/3 lb. bag
+ Leeks: $1 each
+ Bell Peppers: $1 each
+ Basil: $2/bunch
+ Tomato Canning Boxes: 25 lb. box for $25. These tomatoes are “seconds” meaning they are very ripe, may have a blemish or crack and need to be processed as soon as possible.

The UK Winery will be at the Farm pick-up location ONLY this week from 3:30-6:30pm. Check out their blog site, ukywine.com for more information on wine varieties and prices.

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Before……and after. Weeding the solar tunnel!

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You-Pick

+ Every week that there is you-pick available we will list what is available in the weekly newsletter. The first time you come to the farm we ask that you find one of the organic team (in the organic shed or out in the fields) for a you-pick orientation.

+ We ask that you park your vehicle in the parking lot and walk to the you-pick area to keep vehicles out of our fields. However, if you require assistance to get to our fields or if there is an issue of accessibility, we can make exceptions but please talk to a staff member first for guidelines.

You-Pick Hours:
Monday, Tuesday, Wednesday, and Friday  – 7:30am until 4pm
Thursday – 7am until 6:30pm

We are closed on all major holidays including Memorial Day, 4th of July, and Labor Day.
+ Please only pick from the beds that have a sign saying “You-Pick”. Not everything is ready or available to pick at this time.

Items available:
+ Cherry Tomatoes
+ Hot Peppers
+ Okra
+ Flowers
+ Herbs
+ Perennial field (on the black landscape fabric next to the rhubarb. Do NOT pick the rhubarb please)
+ Blackberries. There are 2 rows of blackberries. The ones under the netting are those that are ready for harvest. As with the raspberries, please make sure you replace the paver after picking to ensure that the netting stays in place.

Veggie Tips (or Facts)

+ The first potatoes for the year are a red skinned, white flesh variety called Dark Red Norland. These potatoes are great for roasting and boiling and should store well. Keep them in a cool, dark and dry place until ready to use.

+ Leeks have a milder, sweeter flavor than onions. They generally enhance the flavors of the foods they are cooked with. Leeks can be used in a variety of dishes from salads, casseroles, soups and also braised, boiled or steamed. A classic preparation is a leek and potato soup. Leeks will store for 2-3 weeks in the crisper drawer of the fridge.

+ Basil stores best on the counter placed in a cup of water. The leaves will turn black if stored in the fridge. If you’re worried about getting to your basil in time, turn it into a pesto to be frozen for later!

+ Still overwhelmed with more cucumbers? Try it in a smoothie.

Cucumber Smoothie

Ingredients:
2 cups cold plain yogurt
2 1/2 cups chopped cucumbers, plus 4 slices
2 1/2 tbsp. coarsely chopped and packed fresh dill
2 1/2 tbsp. coarsely chopped and packed fresh mint
2 1/2 tbsp. coarsely chopped and packed fresh basil
2 1/2 tbsp. lemon juice
3/4 tsp. fine sea salt
about 1 1/2 cups cold club soda or sparkling water

Directions:
Whirl yogurt, chopped cucumbers, herbs, lemon juice, 3/4 cup ice cubes, and the salt in a blender until smooth. Pour cucumber purée into 4 tall glasses (12-oz. size). Fill glasses with club soda and stir. Add more ice if you like, and garnish with cucumber slices. Make ahead, without adding the club soda, up to 4 hours, chilled airtight; stir before using.

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Leeks to pair with first potatoes of 2019!

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Recipes

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

Meal Plan Menu

Thursday:

Summer Tomato, Onion and Cucumber Salad

From Eating Well, August 2011

Ingredients:
3 tablespoons rice vinegar
1 tablespoon canola oil
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper or more to taste
2 medium cucumbers
4 medium tomatoes, cut into 1/2-inch wedges
1 Vidalia or other sweet onion, halved and very thinly sliced
2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

Directions:
Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour. Just before serving, add herbs and toss again.

Friday:

A delicious salsa to eat with tacos or fajitas.

Fresh Corn Salsa

Submitted by apprentice Cheryl Kastanowski

Ingredients:
4 sweet corn ears
4 tomatoes medium sized – seeded and diced
1 onion medium sized – diced
3 jalapeños – seeded and diced fine
1 lime – juiced
1/2 teaspoon garlic powder
2 teaspoons salt
1/4 cup cilantro – fresh and chopped

Directions:
Husk and boil the sweet corn until desired doneness. You could also grill the sweetcorn if you prefer.
When the corn if done, set aside to allow it to cool.
Dice the tomatoes, onions and jalapenos and place them in a mixing bowl.
Cut the corn from the ears and add it into the mixing bowl.
Add in the juice from one lime, salt and garlic powder.
Chop the cilantro and mix all together.
Can be served immediately or covered and refrigerated until ready to use.

Saturday:

Fresh Basil Pesto

From Simply Recipes

Ingredients:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Directions:
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Makes about 1 cup.

Sunday:

Grilled Vegetable Medley Pizza with Grilled Leeks

From Farmer John’s Cookbook

Have fun experimenting with topping combinations and try adding your favorite fresh herbs.

Ingredients:
Assortment of grilled vegetables, any combination and quantity:

Leeks
Zucchini or Summer Squash, sliced 1/4 inch thick
Red or Green Bell Peppers, sliced
Fennel, roughly chopped
Red Onion, sliced 1/2 inch thick
Large Tomatoes, sliced 1/2 inch thick
Portabella Mushrooms, sliced

1-2 Tbsp olive oil
1 tsp salt
1 batch pizza crust or prepared pizza crust, for two 12-inch pizzas
3/4 cup marinara or pesto sauce
1/2 lb sausage, cooked and crumbled, or 1/2 lb sliced pepperoni (optional)
4 cups chopped spinach
1 lb (or less) mozzarella or provolone, grated; or feta or goat cheese crumbled; or a blend of cheeses

Directions:
1. Build a medium hot hardwood charcoal fire, or set your gas grill on high. (You can also make this pizza in your oven at 450 degrees F; it won’t be a grilled pizza, but pizza nonetheless.)

2. To prepare the leeks for the grill, quarter them lengthwise, leaving them connected at the root. Fan out the strips of leek and clean under cold running water. Roughly reassemble the leek by tying it in two places with butcher’s twine.

3. Brush all the vegetables with olive oil and sprinkle with salt.

4. When the coals are ready, spread them out on side of the grill. Add the vegetables to the side with the coals. The vegetables will all require different cooking times, so turn them often until you see grill marks on both sides, and then remove them from the grill. If any vegetables start to burn, move them to the side without the coals. Add more coals to the fire while you prepare the pizza in the next steps.

5. Roll out the pizza dough and place it on a baking sheet. Spread half of the sauce on the dough. Add half the meat and half the grilled vegetables.

6. Spread the coals in an even layer across the bottom of the grill. (If using a gas grill, turn one of the burners off and turn the other to medium.) Place the baking sheet on the grill rack. Cover the grill. (Be sure the vents are open.) Uncover after 5 minutes; the crust will be firm. Mound the spinach onto the pizza; cover again and grill until spinach is wilted, about 5 minutes. At this point, you can slide the pizza off the baking sheet right onto the grill to add crispness and grill flavor to the crust – but take a peek at the underside of your crust first: if it’s already deep brown in spots, leave it on the baking sheet. Top with half the cheese. Cover and grill until the cheese melts, 3 to 5 minutes.

7. Remove the pizza from the grill and set aside to cool slightly. Cut in pieces and serve hot, cold, or at room temperature. Repeat the process with the remaining crust and ingredients to make another pizza.

Monday:

Carrots Cakes by Rachel Ray

Ingredients:
Fluffy Pancakes with Syrup*
3/4 cup cooked, pureed carrots
1/4 cup chopped walnuts
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Whipped cream cheese
1/4 cup confectioners’ sugar

Directions:
In a medium bowl, whisk together the flour, sugar, baking powder, walnuts, cinnamon and salt. In another bowl, whisk together the milk, egg yolks, pureed carrot and melted butter. Pour the wet mixture into the dry and stir until just combined.
Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.
Grease the griddle and ladle on 1/4-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Blend whipped cream cheese and 1/4 cup confectioners sugar to top; dust with more sugar.

*Ingredients:
1 1/2 cups flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
2 eggs, separated
3 tablespoons butter, melted, plus more (unmelted) for serving
Maple syrup, for serving

Directions:
In a medium bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined.
Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.
Grease the griddle and ladle on 1/4-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Serve with butter and maple syrup.

Tuesday: 

Chunky Potato Salad

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 lbs. small red potatoes, quartered
3 cups cubed cheddar cheese
1 cup 1/2 inch sweet red or green pepper pieces
1 cup diced celery
1/2 cups sliced green onions
3/4 cup Italian salad dressing

Directions:
Cook potatoes in salted water until tender, about 10 minutes. Drain potatoes and cool to room temperature. Meanwhile combine cheese, peppers, celery and onions. Add potatoes and toss with dressing.

Wednesday:  

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

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Preview CSA Week 9

We are getting close to peak summer veggies… tomatoes and peppers are still ramping up. This week will bring:

+ Sweet Corn – maybe more than last week! This week will feature both yellow and bicolor sweet corn.

+ Carrots – some of our sweetest carrots to date.

+ Cucumbers

+ Tomatoes

+ Peppers – we are still waiting for bullhorn peppers and colored bells to develop full color.  We may have a sampling this week.

+ Summer Squash – we have a small amount to harvest that may be enough to make an appearance back in shares this week.

In addition to these summer staples, we are waiting to see if cantaloupes will be ready this week. Plan for either melon or first potatoes (!!) in the shares.

CSA Newsletter Week 8, July 11th

Farm Notes

The heat has been extreme this week, which makes fall seem like such a long way away. BUT, we just transplanted the first of our fall crops! Tuesday, we mechanically transplanted into bare ground beds, the first fall brassicas: kales, collards, cauliflowers and broccoli. It seems crazy to be planting all of these typical cool season crops in the heat of the summer, but if we didn’t plant now, we wouldn’t have these delicious veggies for you in the fall.

Don’t forget, this Saturday, July 13th from 9am-11am, the farm will be open for You-Pick. We will have a staff person on site in case of questions. Green beans, herbs, flowers, okra, cherry tomatoes, hot peppers and blackberries will all be available for picking.

What’s In Your Share

For this week, you’ll receive:
+ Cucumbers
+ Tomatoes
+ Green Cabbage
+ Green Beans
+ Chard
+ Sweet Corn
+ Green Bell Peppers
+ Hot Peppers

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Getting our onion harvest on! Next up: curing.

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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.  At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash, check and credit cards.

Items Available for Purchase this Week:
+ Cucumbers: $1 each
+ Tomatoes: $3/lb.
+ Green Cabbage: $3 each
+ Green Beans: $4.50/bag
+ Sweet Corn: $0.50/ear
+ Green Bell Peppers: $1 each

The UK Winery will be on CAMPUS this Thursday from 4-6pm, set up with the CSA. They will also be at the Farm pick-up location from 3:30-6:30pm. Check out their blog site, ukywine.com for more information on wine varieties and prices.

You-Pick

+ Every week that there is you-pick available we will list what is available in the weekly newsletter. The first time you come to the farm we ask that you find one of the organic team (in the organic shed or out in the fields) for a you-pick orientation.

+ We ask that you park your vehicle in the parking lot and walk to the you-pick area to keep vehicles out of our fields. However, if you require assistance to get to our fields or if there is an issue of accessibility, we can make exceptions but please talk to a staff member first for guidelines.

You-Pick Hours:
Monday, Tuesday, Wednesday, and Friday  – 7:30am until 4pm
Thursday – 7am until 6:30pm

We are closed on all major holidays including Memorial Day, 4th of July, and Labor Day.
+ Please only pick from the beds that have a sign saying “You-Pick”. Not everything is ready or available to pick at this time.

Items available:
+ Green Beans
+ Okra
+ Flowers
+ Herbs
+ Perennial field (on the black landscape fabric next to the rhubarb. Do NOT pick the rhubarb please)
+ Blackberries. There are 2 rows of blackberries. The ones under the netting are those that are ready for harvest. As with the raspberries, please make sure you replace the paver after picking to ensure that the netting stays in place.
+ Hot peppers and cherry tomatoes are coming along. Feel free to pick what is ripe, however there are still a lot of green fruit.

Veggie Tips (or Facts)

+ The first of the sweet corn is here! Although eating it fresh and as soon as possible is the best way to go, you can also freeze it for later if you don’t think you will be able to get through it all. Store in the crisper drawer of the fridge with the husks on.

How to Freeze corn
+ Whole kernel: Husk, remove silks and trim ends. Blanch for 4 minutes; chill immediately in cold water. Corn not thoroughly chilled may become mushy. Cut corn from the cob about 2/3 the depth of the kernel. Put in freezer containers and freeze.
+ Corn on the Cob: Husk, remove silks. Blanch for 6-8 minutes; chill immediately in cold water very thoroughly. Pat ears dry. Package whole ears individually, then into a second package. If steam forms in wrap, ears have not completely chilled.
+ Creamstyle: Husk, remove silks. Blanch for 4 minutes; chill immediately in cold water. Cut corn at center of kernel; scrape cobs to remove juice. Put in freezer containers and freeze.

+ This is probably the last week of leafy greens until the fall. Chard stores best in a perforated bag in the crisper drawer of the fridge.

+ Another week of large quantities of cucumbers. Refrigerator pickles are easy to make. Gazpacho, cucumber salads and just eating raw in dips like hummus or your favorite dressing are all great ways to enjoy them. Be sure to check out our recipe archive for more recipes with cucumbers.

+ Green cabbage will store in the fridge for several weeks, so no worries if you don’t think you will get to it before next week’s veggies are here.

+ If you are unsure of what to do with your hot peppers this week, make them into a sauce to use later!

Hot Pepper Sauce

This is a variation of a classic Southern recipe.  Measurements are approximate, and you can add your own touch with garlic cloves, tomato paste, or rosemary sprigs!  Use a mason jar or in a spare bottle.

Ingredients:
About 1 pound jalapeño, serrano or other hot peppers, washed, stems removed
10 whole black peppercorns
About 1 1/2 cups apple cider vinegar
1/2 teaspoon salt

Directions:
1. Stuff as many peppers as you can in to the bottle or jar, dropping a few peppercorns between the peppers.
2. Bring the vinegar to a boil in a medium pot.  Stir in the salt and remove from the heat.  Let it cool for about a minute.  Pour the vinegar over the peppers until they are fully covered.
3. Pound a cork into the jar or bottle (an old clean wine cork works fine) or screw the lid on tightly.  Put the peppers in a cool closet for 1 week; then transfer to the refrigerator.  The sauce will be ready to use after 1 week, but it will get even better and hotter with time.  Once the sauce has reached a heat to your liking you can transfer it to a smaller clean container and store it in the refrigerator; at this point it will keep indefinitely.

Recipes

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

Meal Plan Menu

Thursday:

Grilled Chicken with Gazpacho

Submitted by apprentice Cheryl Kastanowski

Ingredients:
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon red-wine vinegar
2 tablespoons olive oil plus additional for brushing the chicken
2 tablespoons water
1/4 teaspoon ground cumin, or to taste
Tabasco to taste
1 slice type white bread,, torn into pieces
2 plum tomatoes, seeded and chopped fine
1/2 cup finely chopped, seeded and peeled cucumber
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh coriander or parsley
1 whole boneless chicken breast with skin
(about 1 pound), halved

Directions:
In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.

Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

Yield: 2 servings

Friday:

Fresh Corn and Tomato Fettuccine
From tasteofhome.com

Ingredients:
8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husks removed
2 teaspoons plus 2 tablespoons olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Directions:
In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.

Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.

Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.

Saturday:

Chard Casserole
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 lbs. chard
1 tsp. salt, divided
5 tbsp. butter, divided
3 tbsp. flour
2 cups milk
1/4 cup shredded swiss cheese
1/4 cup grated parmesan cheese
1/4 cup soft bread crumbs

Directions:
Wash chard well; drain. Cut off stalks and cut into 1 inch pieces. Coarsely chop leaves. Bring 1 inch water to a boil in a large kettle. Add chard stalks and 1/2 tsp. salt. Reduce heat. Cover and cook 3 minutes. Stir in chard leaves and cook 2 minutes. Drain well. Melt 3 tbsp. butter. Stir in flour and 1/2 tsp. salt. Gradually stir in milk until smooth. Stir constantly until mixture boils and thickens. Remove from heat and stir in chard and cheese. Turn into a 2 quart casserole. Top with bread crumbs and remaining butter. Bake at 425º approximately 20 minutes.

Sunday:

A great side dish to pair with your Sunday dinner.

Caramelized Green Beans

Ingredients:
6 T (3/4 stick) unsalted butter
1 lb. green beans, trimmed
Kosher salt and freshly ground black pepper

Directions:
1. Melt butter in a large skillet over medium-low heat. Add green beans and season lightly with salt and pepper to taste.

2. Cook beans, turning often with tongs, until they are caramelized, about 45 minutes. Taste and season, if necessary, with salt and pepper.

3. Using a slotted spoon, transfer the beans to a serving platter. Pour the butter and pan juices over the beans and serve promptly.

Monday:

Scalloped Cabbage Au Gratin

From The American Cancer Society Cookbook, Submitted by CSA Member Carolyn Durham

Ingredients:
4 cups coarsely chopped shredded cabbage
1 can (14 and 1/2 ounces) tomatoes, undrained
2 teaspoons granulated sugar
1/4 teaspoon paprika
1 teaspoon salt
1 teaspoon oregano
Salt and freshly ground pepper
1/2 cup grated cheddar cheese
1 cup fine fresh bread crumbs

Directions:
Cook cabbage in boiling water until wilted, about 6 minutes; drain well. Combine tomatoes, sugar, paprika, salt, and oregano, breaking up tomatoes with back of spoon. In greased 6-cup baking dish, place cabbage. Sprinkle with salt and pepper to taste. Cover with tomato mixture, then cheese. Top with crumbs. Bake, uncovered, in 350 degree F oven for 30 minutes or until heated through.
Makes 6 servings.

Tuesday: 

Try this cucumber salsa as a side to your Taco Tuesday.

Crisp Cucumber Salsa

Ingredients:
2 cups finely chopped cucumber, peeled and seeded
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops

Directions:
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Test Kitchen Tips
Don’t skip seeding the cucumber. If you do, you may end up with watery salad.
To make seeding a breeze, halve cucumbers lengthwise and use a spoon to scoop out the pulpy centers.
This is a stellar topping for simple grilled salmon.

Wednesday:  

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

Preview CSA Week 8

We hope everyone had a nice holiday with lots of yummy CSA veggies to go around!

This heat is making things a little unpredictable on the farm… here are our best guesses for Thursday:

+ Green Cabbage

+ Chard

+ Tomatoes

+ Green Bell Peppers

+ Hot Peppers – mix mostly of anchos, hungarian hot wax, and jalapenos for this week

+ Cucumbers… we thought last week was an anomaly to give out 10 cukes, but we were wrong. Another 10 cuke week coming. So… lots of cuke salads, refrigerator pickles are great ideas. The great thing is these cucumbers can be preserved so head over to our blog for ideas. Cold cucumber soups also a great option. For those who want to do big pickling batches, we will be selling pickling boxes in bulk. Stop by the Farm Stand this week to inquire.

+ Sweet Corn… this week or next!

+ Green Beans… more coming this week or next!

+ Cantaloupe… probably next week but we might be surprised.

 

REMINDER: This SATURDAY July 13th the farm will be open for you-pick from 9am-11am!! A CSA staffer will be on site to assist as needed. There are green beans, okra, herbs, flowers, cherry tomatoes, hot peppers, blackberries all available for the picking.

CSA Newsletter Week 7, WEDNESDAY, July 3rd

Farm Notes

Thank you to everyone that was able to come out to the Potluck Party last Friday. We enjoyed some delicious food, wonderful weather and great company! We look forward to next year’s get together already.

Due to the July 4th holiday being on a Thursday, everything has been pushed a day forward. That means only 3 days of harvesting instead of 4. Even with all the harvesting that needed to be done, we were still able to get some field work in. We laid some more plastic raised beds, cultivated green beans and carrots, got cover crops in empty fields and did some greenhouse seeding. July is a huge harvest month. This is when potatoes are ready, garlic and onions. You’ll have that to look forward to soon!

What’s In Your Share

For this week, you’ll receive:
+ Yellow Squash
+ Zucchini
+ Cucumbers
+ Kale
+ Green Beans
+ Green Bell Pepper
+ Banana Pepper or Shishito Peppers (Campus only)
+ Turnips and Radishes
+ Cauliflower
+ Dill
+ Tomatoes

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.  At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash, check and credit cards.

Items Available for Purchase this Week:
+ Summer Squash: $2 each
+ Cucumbers: $1 each
+ Kale: $3/bunch
+ Green Beans: 2 lb. bag for $6
+ Turnips: $1.25/lb.
+ Dill: $2/bunch
+ Banana Peppers/Shishito Peppers: $0.25 each (Campus only)

The UK Winery will be on CAMPUS this Thursday from 4-6pm, set up with the CSA. They will also be at the Farm pick-up location from 3:30-6:30pm. Check out their blog site, ukywine.com for more information on wine varieties and prices.

View this post on Instagram

The flowers are going strong in the you-pick!

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You-Pick

+ Every week that there is you-pick available we will list what is available in the weekly newsletter. The first time you come to the farm we ask that you find one of the organic team (in the organic shed or out in the fields) for a you-pick orientation.

+ We ask that you park your vehicle in the parking lot and walk to the you-pick area to keep vehicles out of our fields. However, if you require assistance to get to our fields or if there is an issue of accessibility, we can make exceptions but please talk to a staff member first for guidelines.

You-Pick Hours:
Monday, Tuesday, Wednesday, and Friday  – 7:30am until 4pm
Thursday – 7am until 6:30pm

We are closed on all major holidays including Memorial Day, 4th of July, and Labor Day.
+ Please only pick from the beds that have a sign saying “You-Pick”. Not everything is ready or available to pick at this time.

Items available:
+ *NEW* Green Beans
+ *NEW* Okra
+ Flowers
+ Herbs
+ Perennial field (on the black landscape fabric next to the rhubarb. Do NOT pick the rhubarb please)
+ Blackberries. There are 2 rows of blackberries. The ones under the netting are those that are ready for harvest. As with the raspberries, please make sure you replace the paver after picking to ensure that the netting stays in place.
+ Hot peppers and cherry tomatoes are coming along. Feel free to pick what is ripe, however there are still a lot of green fruit.

View this post on Instagram

First round of watermelons are starting to grow!

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Veggie Tips (or Facts)

+ There are 2 varieties of cauliflower in the share this week. The orange one is called Flame Star and the greenish one is a Romanesco cauliflower variety. We always struggle to grow cauliflower in the spring. It is always very difficult to get the plants in the ground early enough and then it always gets too hot, too fast. The orange cauliflower does have some insects, so be sure to wash before eating. Cauliflower stores best in the crisper drawer of the fridge, wrapped in a moist towel in a bag. Cauliflower is best stored unwashed, so only wash right before eating.

+ The cucumbers have really taken off. That is why we gave out dill in the share this week so you can make pickles! Just in time for your burgers for the holiday! (Although this recipe says it takes 3 days, I’m sure the longer they sit, the better, but they may be okay to eat the next day.)

Refrigerator Dill Pickles

Ingredients:
3 1/2 cups water
1 1/4 cups white vinegar
1 tbsp. sugar
1 tbsp. sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Directions:
Stir water, vinegar, sugar and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely. Combine cucumber spears, garlic cloves and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

+ Dill can be stored with the cut ends down in a container of water in the fridge. Change the water every few days or as needed.

+ The field conditions were just about perfect for harvesting the green beans with our bean picker. That being said, there are still some stems in the mix, but hopefully not a lot of dirt. You’ll have to do a little further sorting before enjoying.

How to freeze green beans:
Sort and snip ends. Wash. Leave whole or cut into uniform lengths. Blanch for 3 minutes. Cool immediately in cold water; drain and package into containers.

+ Thanks to Dr. Jacobsen and her team, we have some tomatoes from the organic high tunnels, while the field tomatoes are still ripening. Tomatoes store best on the counter at room temperature. If they aren’t completely ripe, they will be in just a few days. Super ripe tomatoes can be kept in the fridge, but the flavor quality will decrease the longer they are stored in the fridge.

+ Tired of stir fry squash? Don’t know what else to do with them? Try pickling!

Pickled Squash

Submitted by a CSA member from the Food Network

Ingredients:
10 cups sliced squash, such as zucchini and yellow summer squash
2 cups sliced onions
Kosher salt, for sprinkling vegetables
2 cups white vinegar
3 cups sugar
1 1/2 tablespoons pickling spice
1/2 teaspoon crushed red pepper, optional

Directions:
In a large pot or bowl, layer sliced squash and sliced onions, and sprinkle each layer generously with kosher salt and let sit for 1 hour. Drain well.

In a large non-reactive pot, combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil. Add squash and onions and return to a boil.

Divide vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2 inch from top of jar. Wipe rims of jars clean, cover with lids and screw tops in place.
Process jars in a hot water bath for 10 minutes. Remove jars from water bath and cool. Jars should seal as they cool. Any jars that do not seal should be refrigerated and consumed within 2 weeks.

Recipes

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

Meal Plan Menu

Wednesday:

Penne With Green Beans and Tomatoes

Ingredients:
1 16 oz. package whole wheat penne pasta
green beans cut into 1 1/2 inch pieces
1 pint of grape tomatoes halved (or use whatever tomatoes you have, chopped)
1/4 cup chopped fresh dill
3/4 cup lemon shallot vinaigrette

Directions:
Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain. Toss together pasta mixture, tomatoes, and vinaigrette. Cover and chill up to 24 hours, if desired. Just before serving, stir in dill, and add salt and pepper to taste.

Thursday:

Happy 4th of July! Here’s some “tater tots” to go with your cookout!

Parmesan Cauliflower Tater Tots

From Eating Well magazine

Ingredients:
1 medium head cauliflower (about 2 lbs), trimmed and broken into small florets
5 Tbsp all purpose flour
1/4 cup grated Parmesan cheese
3/4 tsp freshly ground pepper
1/2 tsp salt
2 large egg whites, whisked until frothy
3/4 cup coarse dry whole-wheat breadcrumbs (panko)
Canola or olive oil cooking spray

Directions:
1. Bring a large pot of water to boil. Add cauliflower and boil until tender, 10 to 12 minutes. Drain in a colander, shaking to remove excess water. Return the cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally.

2. Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8 inch square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours.

3. Preheat oven to 400 F. Coat a large baking sheet with cooking spray.

4. Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing the plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on the baking sheet, about 1 inch apart.

5. Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35 to 45 minutes.

Serves 6, 6 tots each.

Friday:

How about some kale chips with your leftovers from 4th of July festivities?

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.

Saturday:

Hulk Meatballs or SuperHero Meatballs (a sneak way to get your kids a great serving of veggies and use your crops)
Submitted by CSA member Megan Filburn

Ingredients:
1 lb ground beef
1 lb mild or spicy Italian sausage
1 bunch of basil
Any green veggies (I use 1 bunch of broccoli or 1 whole zucchini)
1 tbsp minced garlic
1 tsp salt
1 tsp pepper
Olive oil
1 tbsp Italian seasoning
Pine nuts optional

Directions:
In a food processor mix all ingredients EXCEPT meat. Add olive oil until consistency is that of pesto. Add pine-nuts if you like. Add “pesto-mix” to meat and blend together. Ball up meat mixture and In a pan brown meat balls and then set aside OR ball up meat mixture and bake until meatballs are cooked thoroughly.  Add to tomatoes sauce and serve over noodles.
****Please keep in mind I eyeball everything so this is a “ballpark” idea of a recipe

Sunday:

Zucchini (or yellow squash) Crust Pizza

From Moosewood Cookbook by Mollie Katzen

Ingredients:
Olive oil and flour for the pan
2 cups packed grated zucchini (or yellow squash)
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.

Monday: 

Homemade Gyros
Recipe from Culinary Hill

Ingredients:
1 cup plain nonfat Greek yogurt
1 cucumber, peeled, seeded and finely chopped
2 tbsp. fresh lemon juice (from 1 lemon), divided
1 tbsp. fresh dill, chopped
4 garlic cloves, minced
salt and freshly ground black pepper
6-6 inch pita breads
1/2 medium onion, chopped
2 tbsp. fresh oregano leaves, chopped
1 lb. lean (90/10) ground beef (or lamb)
1 tbsp. olive oil
optional garnishes such as tomatoes, cucumbers, sweet onion and feta cheese

Directions:
Combine yogurt, cucumber, 1 tbsp. lemon juice, dill, 1 garlic clove and 1/2 tsp. salt in a small bowl to make the dill sauce. Chill at least 30 minutes to blend flavors. Preheat oven to 350º. Cut the top quarter of each pita and tear these into pieces and set aside. Wrap pitas in a stack in foil. Place the pitas wrapped in foil in the oven and heat for 10-15 minutes. Meanwhile, combine torn pita pieces, onion, remaining 1 tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, oregano and remaining garlic in a food processor. Process until a smooth paste forms, about 30 sections. Transfer to a large bowl. Add beef to the paste and mix until thoroughly combined with hands or a spatula. Turn beef mixture out onto a cutting board. Form into a uniform loaf and cut into 12 sections. Roll each section into a ball and flatten into a patty about 1/2″ thick. Heat oil in a large skillet over medium-high heat. Add patties and cook until well browned and a dark crust forms on one side, 3-4 minutes. Flip the patties and cook until the second side is also well-browned. Drain on paper towels. Serve with warmed pitas, dill sauce and optional toppings if desired such as shredded lettuce, sliced cucumbers, sliced tomatoes, sliced sweet onion, Kalamata olives or feta cheese.

Tuesday:

Zucchini Chips

From madeinourkitchen.com

Ingredients:
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons milk
2 1/2 cups (1/4-inch-thick) slices zucchini
Cooking spray

Directions:
Preheat oven to 425°F. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425°F for 30 minutes or until browned and crisp. Serve immediately.

Wednesday:  

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

Preview CSA Week 7

Reminder: CSA pick up this week is on WEDNESDAY as the farm is closed on the 4th of July holiday Thursday.

Short week means busy days and lots of harvesting to cram in!

This week we hope to bring:

+ Yellow Squash and Zucchini – this first summer round is petering out and we may have a summer squash break after this week

+ Cucumbers

+ Green Beans – the first of the season!

+ Kale

+ Turnips and/or Radishes

+ Green Bell Peppers and/or Banana Peppers

 

CSA Newsletter Week 6, June 27th

Farm Notes

We are so grateful for the sunny days this week! Although the beginning of the week was still very muddy, the fields are starting to dry out. This makes harvesting much more enjoyable than slogging through the mud. We hope to get some much needed seeding, planting and cultivating done today and Friday. Speaking of Friday, don’t forget our annual CSA Member Potluck is THIS Friday. Head out to the farm with your family around 5pm with food being served around 5:30-6pm. The farm will provide entrees, some sides and drinks. Feel free to bring a side dish to share or a dessert, but know that it is not required. Enjoy the you-pick field while you’re out there. This year might be the first year in a long time without rain or thunderstorms!

One more important reminder: Week 7 distribution will be a day early due to the 4th of July holiday. Next week’s pick-up will be on Wednesday, July 3rd. Same times, same places, just one day early!

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Carrot harvest was in full swing today.

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What’s In Your Share

For this week, you’ll receive:
+ Carrots
+ Chioggia Beets
+ Yellow Squash
+ Zucchini
+ Chard
+ Broccoli
+ Basil
+ Kohlrabi
+ Cucumber (Campus only this week)
+ Shishito peppers (Farm only this week)

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Waiting out the storm…

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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.  At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash, check and credit cards.

Items Available for Purchase this Week:
+ Carrots: 2 lb. bag: $4
+ Broccoli: $2 each
+ Summer Squash: $2 each
+ Chard: $3/bunch
+ Basil: $3/bunch
+ Cylindra Beets: $3/lb
+ Kohlrabi: $1 each
+ Shishito Peppers: $0.25 each (Farm only)
+ Cucumber: $1 each (Campus only)
+ Green Onions: $3/bunch

The UK Winery will be on CAMPUS ONLY this Thursday from 4-6pm, set up with the CSA. Check out their blog site, ukywine.com for more information on wine varieties and prices.

You-Pick

+ Every week that there is you-pick available we will list what is available in the weekly newsletter. The first time you come to the farm we ask that you find one of the organic team (in the organic shed or out in the fields) for a you-pick orientation.

+ We ask that you park your vehicle in the parking lot and walk to the you-pick area to keep vehicles out of our fields. However, if you require assistance to get to our fields or if there is an issue of accessibility, we can make exceptions but please talk to a staff member first for guidelines.

You-Pick Hours:
Monday, Tuesday, Wednesday, and Friday  – 7:30am until 4pm
Thursday – 7am until 6:30pm

We are closed on all major holidays including Memorial Day, 4th of July, and Labor Day.
+ Please only pick from the beds that have a sign saying “You-Pick”. Not everything is ready or available to pick at this time.

Items available:
+ Flowers (Please be selective as plants are still small)
+ Herbs (Please be selective as plants are still small)
+ Perennial field (on the black landscape fabric next to the rhubarb. Do NOT pick the rhubarb please)
+ *NEW* Blackberries. There are 2 rows of blackberries. The ones under the netting are those that are ready for harvest. As with the raspberries, please make sure you replace the paver after picking to ensure that the netting stays in place.

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New knife sheaths for the year!

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Veggie Tips (or Facts)

+ This week’s beets are a fun variety: they have pink and white stripes on the inside! The roots do store best without the greens, but you can store the cut greens in a plastic bag in the crisper drawer to eat later.

Pickled Beets from SimplyRecipes

This recipe uses a basic vinaigrette, heavy on the vinegar to offset the sweetness of the beets, but you could easily use any favorite vinaigrette. A little olive oil with salt, pepper, and balsamic is lovely. Try sprinkling a little orange zest in with the beets, or adding some lime, lemon, or orange juice to the dressing for a citrus note.

Ingredients:
1 bunch (4 or 5) beets
1/4 cup cider vinegar
1 Tbsp sugar
1 Tbsp olive oil
1/2 teaspoon dry mustard
Salt and pepper

Directions:
Remove greens from beets, save for future use (see beet greens recipe). Scrub the beets free of any dirt.

Boiling method. Place the beets in a medium saucepan and cover with water by about an inch. Bring to a boil on high heat then lower the heat and maintain a simmer for 35 to 45 minutes, depending on the size of the beets, until they are easily pierced with the tines of a fork.

Roasting method. Rub the beets with olive oil and wrap them in foil (you can wrap them all together, no need to wrap them individually). Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch.

If you have boiled the beets, drain them and rinse them with cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Quarter or slice the beets. Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.

+ You may find that some of the carrots have some splits. Unfortunately, this is due to all the rain we’ve had. However, the carrots still taste sweet and were picked at just the right time! The carrots will store fine in the bag, but if you notice they are starting to become limp, you can place them in a container of water and store in the fridge. They should firm back up nicely.

+ Basil does not like to be wet or cold. Store basil on the kitchen table or counter with cut stems in a cup of water. Cold and wet will cause basil to develop black spots. If you don’t want to use your basil fresh, you can always hang it upside down to dry and use as a dried spice for later.

+ Shishito peppers are mild peppers. Perhaps 1 in 10 may be hot. Use shishitos as a sautéing pepper.

Recipes

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

Meal Plan Menu

Thursday:

Remember the giant green onions you got last week? Maybe you still have some left.

Chard Cheese Bake

From Simply in Season

Ingredients:
1 pound Swiss chard (cooked and thoroughly
drained).
4 eggs, beaten
1 cup milk
1 cup Swiss cheese (shredded)
1 cup bread (cubed)
1/2 cup green onions (sliced)
1/4 cup Parmesan cheese (grated)

Directions:
Cook and drain Swiss Chard. Combine the rest of the ingredients with the cooked greens. Pour into a greased 2-quart baking dish. Cover and bake in preheated oven at 375° until set, 25-30 minutes.

Friday:

Potluck today! Here are some ideas for desserts or side dishes:

Broccoli Beet Salad

Submitted by Elizabeth Bishop
From Love Beets

Ingredients:
about half pound broccoli, stems cut in half
about 3 oz. mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tbsp soy sauce
about half pound cooked beets, cut into wedges
Small bunch fresh chives, snipped

For the Dressing:
2 tbsp olive oil
Juice 1/2-1 lemon, to taste
Freshly ground pepper and sea salt

Directions
Make the dressing by whisking together the olive oil and lemon juice to taste. Season with freshly ground pepper and sea salt. Set aside. Steam or boil the broccoli for 3-4 minutes until just tender but with a little bite. While the broccoli is cooking, toast the seeds by tipping them into a small frying pan. Add soy sauce and cook over medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter. Arrange the cooked broccoli and beet wedges on your prettiest plate, drizzle with the dressing and sprinkle the toasted seeds. Serve immediately.

+++

Squash and Basil Salad

From Simply in Season

Ingredients:
3-4 medium summer squash (julienned)
2-3 Tbs fresh basil (chopped)
3-4 Tbs Parmesan cheese (grated)
Toss together.
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sugar
1-2 Tbs fresh garlic (chopped)

Directions:
Combine and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and chopped green onions.

+++

Zucchini Spice Cake

From Moosewood Restaurant’s Farm Fresh Meals

Ingredients:
1/4 pound (1 stick) butter, softened
1 1/2 cups packed brown sugar
3 eggs
1 1/2 cup unbleached white pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
2 teaspoons pure vanilla extract
1 1/2 cups grated zucchini
1 cup chopped toasted nuts
1/2 cup currants or raisins
Sprinkling of confectioners’ sugar

Directions:
Preheat oven to 350°F.  Generously butter or oil a 10-inch Bundt pan.

In a large bowl with an electric mixer, cream together the butter and sugar until light.  Beat in the eggs and mix well.  In a separate bowl, combine the flour, baking powder, salt, ginger, cinnamon, nutmeg, and cardamom.  Fold the dry ingredients into the creamed mixture.  Fold in the vanilla, zucchini, nuts, and currants.

Pour the batter evenly into the prepared pan and bake for 40-50 minutes, until the cake is golden and a knife inserted in the center comes out clean.  Cool in the pan for 10 minutes and then invert the cake onto a plate-tap the bottom of the pan to help release the cake, if needed.

Sprinkle with confectioners’ sugar and serve warm or at room temperatures.

+++

Carrot Ginger Cookies
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 1/4 cup flour
2 tsp. baking soda
1 1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 cup brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 cup tightly packed, shredded carrots

Directions:
Combine first 6 ingredients. In another bowl, beat brown sugar and shortening until fluffy. Beat in molasses and egg. Add dry ingredients then fold in carrots. Cover and refrigerate until firm. Drop by rounded teaspoons 2 inches apart on greased cookie sheet. Bake at 375º approximately 12 minutes.

Saturday:

Baked Beet and Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese

From Farmer John’s Cookbook

If you like veggie burgers, you’ll love this recipe.  Sweet beets and carrots give luscious flavor to these patties—together with pungent onion, snappy Cheddar Cheese, and lots of toasty nuts and seeds.  Additional flour and egg could be substituted for the rice.

Ingredients:
Butter for greasing the baking sheet
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (1-2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped fresh parsley
3 Tbs flour
2 Tbs soy sauce or tamari
1 clove garlic, minced or pressed
1/8-1/4 tsp cayenne pepper

Directions:
1. Preheat oven to 350 degrees.  Lightly coat a baking sheet with butter.
2. Place a small, heavy skillet over medium heat.  Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3-5 minutes, watching closely to avoid burning them.  Immediately remove from heat and transfer the toasted seeds to a dish to cool.  Repeat with the sunflower seeds.
3. Combine the beets, carrots, and onion in a large bowl.  Stir in the toasted sunflower and sesame seeds, eggs, rice, Cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic (using hands works best).  Add cayenne and mix until thoroughly combined.
5. Using your hands, shape mixture into 12 patties and arrange them in rows on the baking sheet.
6. Bake the patties until brown around the edge, about 20 minutes.  Unless they are very large and thick it should not be necessary to turn them.  Serve alone or on buns.

Sunday:

Zucchini Noodles with Pesto

From twopeasandtheirpod.com

Ingredients:
4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional

Directions:
1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Note: if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Monday:

Carrot and Zucchini Latkes

CSA member, Carol, added that shredded beets are also an excellent addition!

Ingredients:
1 lb. carrots, peeled
1/2 lb.  zucchini
1 small onion
2   eggs, beaten
3 Tbsp. flour
1/2 tsp.  salt
1/4 tsp. ground black pepper
1/4 cup  oil
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 Tbsp.  chopped fresh chives

Directions:
Grate carrots, zucchini and onion using large holes of box grater; place vegetables on center of large clean kitchen towel. Bring up ends of towel and twist together to form pouch. Holding pouch over sink, squeeze out excess moisture from vegetables. Place vegetables in large bowl. Add eggs, flour, salt and pepper; mix well.

Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully add 1 Tbsp. of the vegetable mixture to skillet, cooking 2 to 3 latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with remaining vegetable mixture.

Serve each latke topped with 1 tsp. sour cream. Sprinkle with chives.

Kraft Kitchens Tips

Substitute matzo meal for the flour.

Latkes can be made ahead of time. Refrigerate until ready to serve. To reheat, place in single layer in shallow pan. Bake in 350°F oven 10 min. or until heated through.

Recipe can be easily doubled for a larger crowd. Prepare as directed, doubling all ingredients. Makes about 4 doz. or 16 servings.

Tuesday: 

Broccoli Cheddar Soup

Ingredients:
1 large head or two small heads broccoli (a little more than 1 pound), chopped into florets and stems
1/4 cup unsalted butter
1/2 white onion, chopped
1 small carrot, peeled and grated
1/4 cup all-purpose flour
1 quart vegetable stock
2 cups whole milk
8 ounces cheddar cheese, grated
1 teaspoon salt
1/8 teaspoon fresh black pepper
Bread, for serving

Directions:
Blanch the broccoli: Bring a large pot of water to a boil and add a few big pinches of salt. Add broccoli stalks and blanch for 2 to 3 minutes until they are bright green and fork tender, but still slightly crispy. Drain broccoli. Scoop out and set aside about 1 cup of the florets for the topping.
Cook the onions and carrots: Wipe out the pot, place over medium heat, and melt the butter. Once melted, add the onions and carrots, and cook until veggies soften, 4 to 5 minutes, stirring regularly.
Cook the soup: Stir in the all-purpose flour. The flour will form a paste with the veggies. Cook for a minute or two to coat the vegetables, and then start to slowly pour in vegetable stock. Stir constantly as you pour in the stock to avoid lumps. Once all the stock is added, bring soup up to a low simmer. Add milk and the blanched broccoli (except what you’re saving for the topping). Simmer for about 10 minutes over low heat.
Puree the soup: Blend with an immersion blender, or let the soup cool until no longer steaming and blend in batches in a blender. (If using a blender, be careful to let the soup cool a bit and do not overfill the blender to avoid splattered hot soup!)
Season to taste and serve: Add the grated cheese, salt, and pepper to the pureed soup and stir over low heat until the cheese has melted. Taste soup and season with additional salt and pepper to your liking.

Ladle the soup into bowls and garnish with some reserved broccoli and extra cheese on top. Serve with bread.

Wednesday:  

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