Farm Stand, December 7th

As the last blog post said, Farm Stand is back today at the E.S. Good Barn from 4 to 6pm. Although we encourage pre-orders, we will have extra items available for those that did not pre-order. We accept cash or check only.

Items Available for Sale:
+ Arugula bunches: $3
+ Baby Ginger: $5 for 1/2 lb. carton
+ Baby Napa Cabbage: 2 for $4
+ Beet Roots: $3/lb.
+ Curly Kale: $3/bunch
+ Romanesco Cauliflower: $3 each
+ Green Romaine Lettuce: $3 each
+ Lovelock Lettuce: $3 each
+ Sweet Potatoes: $2.50/lb.
+ Watermelon Radishes: $4/1 lb. carton
+ Garlic: $1.50
+ Spinach: $4 for 1/2 lb. bag
+ Celery: $3/bunch
+ Herb Bunch: Dill, Cilantro or Sage: $2

We will also have Gift Certificates and Totebags available for purchase. Totebags are $10. Gift Certificates can be used for any UK CSA program: the Farm Stand and/or the 2018 CSA share. Gift certificates can be purchased in person today at the Farm Stand from 4-6 pm, direct from the farm, or by email. Email ordered  gift certificates can be delivered via campus mail or by post for $1.50 S&H fee.

Give the gift of fresh local food this holiday season and support your local farmers at the same time!

Questions? You can email us at uk.csa@uky.edu or talk to us at pick-up.

Advertisements

We’re Back! Farm Stand Dec 7th

We’re back!

The UK Community Supported Agriculture project is selling produce this winter. Everyone is welcome to participate. The warm weather we are enjoying in December (!!!) means we have a lot of crops to offer this week at our Farm Stand. But they won’t last for long as the cold is certainly coming.

We are taking pre-orders via Google Forms. Just follow this link to see our offerings and pricing for items this week. Or copy and paste the link below:

https://goo.gl/forms/IuLE5fE6xD540NFs1

Pre-orders will be filled in the order they are received. In rare cases that we cannot fill your entire order, we will notify you by email before pick up on Thursday.

Orders will be delivered to the parking lot of the E.S. Good Barn on Thursday December 7th for pick-up between 4-6pm.  Payment can be made by cash or check when you pick-up your vegetables.  We will also be harvesting a few extra items for walk-up customers, but we highly encourage pre-ordering to guarantee availability.

Thanksgiving Box Pick-Up, November 21st

Farm Notes

Happy Thanksgiving!

We have been busy bees getting Thanksgiving boxes prepared for you today. There is no need for you to bring a bag or box to take your items home as each box is in an actual box. You’d only need an extra bag if you wish to purchase any extras from our Farm Stand. Be sure to check below in the Veggie Tips section for information on how to store your Winter Storage and Fall Greens boxes.

We will also have bulk sweet potatoes available for sale: 40 lbs for $40.

We’ll have bulk sweet potato boxes (40 pounds) for sale TUESDAY at Thanksgiving box pick up.

A post shared by UK CSA (@ukcsa) on

Looking for a gift idea for this holiday season? The Organic Farming Unit is now offering gift certificates that can be used for any UK CSA program: the Farm Stand and/or the 2018 CSA share. Gift certificates can be purchased in person today at the Thanksgiving Box delivery on campus from 4-6pm, direct from the farm, or by email. Email ordered  gift certificates can be delivered via campus mail or by post for $1.50 S&H fee.

Share the gift of fresh, local and delicious food with friends, family and coworkers!

If you have any questions, you can talk to us at distribution or send us an email, uk.csa@uky.edu.

What’s in Your Share

In the Winter Storage Box you’ll receive:
+ White and (mostly) Purple Potatoes
+ Pumpkin
+ Butternut Squash
+ Acorn Squash
+ Sweet Dumpling Squash (Delicata and Jester)
+ Sweet Potatoes
+ Carrots
+ Beets
+ Baby Ginger
+ Brussels Sprouts
+ Garlic
+ Mixed Herbs (Rosemary, Thyme and Sage)

In the Fall Greens Box you’ll receive:
+ Romaine Lettuce Heads
+ Spinach
+ Kale
+ Brussels Sprouts
+ Romanesco Cauliflower
+ Celery
+ Baby Ginger
+ Turmeric
+ Garlic
+ Assorted Winter Squash
+ Mixed Herbs (Sage and one of Mint, Chives or Oregano)

Farm Stand

The CSA Farm Stand will be set up at the campus location only from 4-6pm. This is a first-come, first-serve basis. We accept cash or check only please.

Items Available for Purchase this Week:
+ Romaine Lettuce Heads: $3
+ Spinach: $8/1 lb. bag
+ Kale: $3
+ Romanesco Cauliflower: $3
+ Celery: $3
+ Baby Ginger: $5/carton
+ Turmeric: $3/carton
+ Garlic: $1.50/bulb
+ Mixed Herbs: $2/bunch
+ Cabbage: $3
+ Broccoli: $2
+ Brussels Sprouts: $3.50/stalk
+ Carrots: $2/lb.
+ Beets: $3/lb.
+ Sweet Potatoes: $2.50/lb.
+ Microgreens: $2/1 oz. bag
+ Peashoots: $2/1 oz. bag

Vegetable Tips

+ Winter Squash can be either stored in a cool, dry place or in the refrigerator. It will last for several weeks. If you don’t use it up in a thanksgiving dish, you can always bake it in the oven and freeze for a later use. Check out our Preservation Tab for more information on baking and freezing winter squash.

+ Root crops such as beets and carrots can be stored in a plastic bag in the refrigerator in the crisper drawer. These veggies will last several weeks.

+ The potatoes can also be stored in the refrigerator until used completely. Otherwise, they can generally be stored in a cool, dark, dry place.

+ To make it easier to store, the brussels sprouts can be popped off the stalk in placed in plastic bags and stored in the crisper drawer of the refrigerator.

+ Sweet potatoes can be stored in the paper bags in a cool, dry, dark place such as a pantry.

+ The greens like the Romaine Lettuce and the Kale can be stored in a plastic bag or just in the crisper drawer of the refrigerator.

+ Romanesco cauliflower can also be stored in the crisper drawer of the refrigerator.

+ Due to the high winds last Saturday, the row cover on the celery blew off. Normally, the celery can be stored for several weeks in the refrigerator. You will want to use this celery sooner rather than later.

+ The spinach will keep just fine in the plastic bag in the refrigerator. Although it has already been washed once, it may need another rinse in case there is any mud still on the leaves.

+ Both the ginger and turmeric will store for a few weeks in the refrigerator. You may freeze whole and just grate off whatever you need to make it last longer.

+ The herbs can be placed in a cup of water in the refrigerator to maximize their storage life.

Beautiful looking romanesco coming in the Fall Greens Thanksgiving boxes today!

A post shared by UK CSA (@ukcsa) on

Recipes

This year most of the potatoes you are receiving in the Winter Storage Box are purple. Purple potatoes can be used in a variety of ways. You can still mash them, or they can be roasted or sliced thinly and fried. Just because they are purple, doesn’t mean you can’t enjoy them in any of your favorite potato recipes.

+++

Roasted Vegan Thanksgiving Vegetable Bowl

Ingredients:
Sweet Roasted Squash and Carrots:
1 large carrot, peel, quarter and cut into 2″ long pieces
½ medium acorn squash, sliced
1 tbsp olive oil
1 tbsp brown sugar (plus a little extra)
pinch of salt
black pepper, to taste
Roasted Garlic Broccoli:
1 1/2-2 cup broccoli florets (cut large) (or romanesco cauliflower instead)
2 cloves garlic, minced
½ tbsp olive oil
pinch salt
black pepper, to taste
Roasted Brussels Sprouts:
1½ cups Brussels sprouts, trimmed and halved
½ tbsp olive oil
1 tsp brown sugar
pinch salt
black pepper, to taste
Mashed Creamer Potatoes:
1.5 lb bag of The Little Potato Company’s Baby Boomer potatoes (or whatever potatoes you have on hand)
1 cup vegetable broth
1 tbsp vegan butter
¼ tsp salt
pinch each of dried thyme and oregano
Easy Vegan Gravy:
1 tbsp vegan butter (or olive oil)
2 tbsp flour
¼ tsp each of onion powder, thyme, and oregano
1 cup vegetable broth
Other:
1 can cranberry sauce
¼ cup chopped pecans
Directions:

Roasted Veggies:
Preheat oven to 425F. Prepare a nice BIG baking sheet lined with parchment paper. In a medium sized bowl, mix carrots and acorn squash with olive oil, brown sugar, salt and pepper. Spread both the carrots and the squash out on your baking sheet. Next, mix halved Brussels sprouts (same bowl!) with brown sugar, olive oil, salt and pepper, then spread them out on the same baking sheet. Finally, mix the broccoli with olive oil, garlic, salt, and pepper, making sure to really massage the garlic into the heads of the broccoli. Spread the broccoli on the baking sheet and pop everything in the oven. Bake for 20-25 minutes. About halfway through the cooking time, flip and stir everything on the baking sheet and sprinkle everything with ¼ cup of chopped pecans, and top the squash with and extra sprinkle of brown sugar.

Mashed Creamer Potatoes:
While everything is baking you can boil your potatoes on one element and make the gravy on another. Boil the potatoes for 15 minutes (until fork tender) before mashing them with vegetable broth, vegan butter (like Earth Balance or another vegan margarine), salt, dried thyme and oregano.

Easy Vegan Gravy:
In a small saucepan heat vegan butter over medium heat. Once hot, whisk in the flour, salt, thyme, and oregano, and mix well. Cook for 1 minute before slowly whisking in the veggie broth (you may find you need a little more or less depending on your preferred consistency.) Simmer for 3-5 minutes until thick, adjusting the consistency with extra vegetable broth as needed.
Notes:
Serve with cranberry sauce. Top mashed potatoes and/or roasted veggies with gravy

+++

Winter Squash can be used in a variety of ways. Try stuffing it with different ingredients such as sausage and apples or you can cut it into chunks and roast it with other veggies in the oven. You can slice the delicata, jester and acorn squash into rings and roast in the oven to make a delicious appetizer for your Thanksgiving meal. In addition to using the squash in your actual meal, you can also use it in different baked goods like pumpkin pie, cookies and muffins.

Roasted Acorn Squash with Orange-Cranberry Glaze

From Mollie Katzen’s The Vegetable Dishes I Can’t Live Without

Ingredients:
2 acorn squash, seeded and cut into quarters
Salt and freshly ground black pepper to taste
1 1/2 tsp cornstarch
1/2 cup freshly squeezed orange juice (strained)
1 tsp finely minced orange zest
1 tsp cider vinegar
1 1/2 tsp light-colored honey
1 1/2 tsp dried cranberries

Directions:
1. Preheat oven to 425°.  Line a baking tray with foil and brush with olive oil.  Brush cut surfaces with oil as well, and sprinkle lightly with salt and pepper.  Arrange the squash, one cut-side down, on the tray and roast for 15 minutes.  Turn the squash so the other cut side is now facedown and roast for about 15 minutes longer or until fork-tender.  Remove tray from oven and set aside.
2.  In a small saucepan, combine the cornstarch with 2 Tbs of the orange juice and whisk until smooth.  Add the remaining orange juice, along with the zest, vinegar and honey; whisk to combine.  Place over medium heat and cook, whisking, for about 5 minutes, or until thick and shiny.  (The mixture will turn from milky orange to a translucent glaze.)  Remove from the heat and stir in the cranberries.  Season to taste with salt and pepper, if desired.
3.  To serve, arrange the squash wedges on a platter and drizzle with the glaze, about 2 Tbs per piece.

+++

Pumpkin (or any Winter Squash) Walnut Cookies
Recipe from The Practical Produce Cookbook  by Ray and Elsie Hoover

Ingredients:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg or ginger
1/2 cup soft butter
1 1/2 cup brown sugar
2 eggs
1 cup mashed pumpkin (or any winter squash)
1 tsp. vanilla
1 1/2 cup chopped walnuts

Directions:
Combine dry ingredients and set aside. Cream butter and sugar until fluffy. Beat in eggs. Stir in pumpkin and vanilla. Add flour mixture; mix well. Stir in walnuts. Drop by rounded teaspoons 1 inch apart on greased cookie sheets. Bake at 375F for 12-14 minutes.

Variation:
Add 1 cup chocolate chips instead of walnuts or delete both and frost with a pumpkin frosting.

+++

Fresh Ginger Cranberry Relish

Ingredients:
1 large navel orange
1 medium lemon
2 packages (12 oz. each) fresh or frozen cranberries, thawed
1 cup sugar
1/3 to 1/2 cup coarsely chopped ginger root

Directions:
Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.

+++

Turmeric can be added to many dishes to add a peppery flavor and bright color. Try it steeped in teas, added to smoothies, grated and added to dishes like stir fries, marinades, soups, stews or sauces. You can even make cock tails out of it. Let us know how you enjoyed your turmeric this Thanksgiving and share a photo of your dish with us @ukcsa on Instagram!

Fall CSA Week #4, November 16th

Farm Notes

This is the last day of the 4 week Fall CSA. We hope you’ve enjoyed the mini-extension and appreciate all of your support. Next week, we will have one more Farm Stand at the pick-up on Tuesday for the Thanksgiving Boxes. After that, Farm Stand will probably operate every other week depending on what crops we have available. We will continue to communicate with you via the blog and email to let you know when Farm Stand is happening. Friday is the last day for Thanksgiving Box pre-orders. Each box is $30 and you can order one here.

Looking for a gift idea for this holiday season? The Organic Farming Unit is now offering gift certificates that can be used for any UK CSA program: the Farm Stand and/or the 2018 CSA share. Gift certificates can be purchased in person at our distribution site each Thursday from 4-6pm, at the Thanksgiving Box delivery on Tuesday November 21st from 4-6pm, direct from the farm, or by email. Email ordered  gift certificates can be delivered via campus mail or by post for $1.50 S&H fee.

Share the gift of fresh, local and delicious food with friends, family and coworkers!

If you have any questions, you can talk to us at distribution or send us an email, uk.csa@uky.edu.

What’s in Your Share

For this week you’ll receive:
+ Purple Potatoes
+ Butternut Squash
+ Turmeric
+ Chard or Collards

Barrel washer put to use for our (muddy) gold beets.

A post shared by UK CSA (@ukcsa) on

Farm Stand

The CSA Farm Stand will be set up at the campus location only from 4-6pm. This is a first-come, first-serve basis. We accept cash or check only please.

Items Available for Purchase this Week:
+ Purple Potatoes: $4/bag
+ Butternut Squash: $2 each
+ Delicata Squash: $2 or 2 for $3
+ Jester Squash: $2 or 2 for $3
+ Turmeric: $3/carton
+ Chard: $3/bunch
+ Collards: $3/bunch
+ Ginger: $5/carton
+ Garlic: $1.50/bulb
+ Kohlrabi: $1 each
+ Lettuce Heads: $3 each
+ Radishes: $4/carton

The microgreens are growing! Maybe they will be ready for next week?

A post shared by UK CSA (@ukcsa) on

Recipes

Check out these 10 ideas on how to use fresh turmeric root!

Fresh turmeric should be stored wrapped in a paper towel and placed in a plastic bag in the refrigerator. It should last for a few weeks. If you see any mold growing on it after being in the fridge for a while, you can just cut that part off and continue to store it.

Turmeric Root Curry with Green Peas

Ingredients:
6 2-inch pieces turmeric root, peeled and grated coarsely (turmeric stains the skin temporarily, so use gloves while prepping if you want to avoid yellow hands and fingernails for a day or two)
1 tbsp coconut oil
1 cup frozen green peas
1 tsp grated ginger
1 small moderately hot green chili pepper, optional
1 tsp fennel seed powder
1 tsp coriander powder
1 tsp garam masala
2 tbsp finely chopped coriander leaves
1 cup large tomato, pureed (or use 1/2 canned tomato puree)
10 oz canned coconut milk
Salt to taste

Directions:
Heat the oil in a saucepan or a dutch oven. Add the turmeric root and saute, over medium-low heat, for 10 minutes or until the turmeric starts to slightly brown. Add the grated ginger, chili pepper if using and coriander leaves and saute another minute. Add the green peas and saute for a couple of minutes. Add the powdered spices, including the fennel seed powder, the coriander powder, and the garam masala. Add the tomatoes and stir well to mix. Let the mixture cook about two to three minutes or until it boils. Add the coconut milk and bring to a boil. Add 1/2 to 1 cup water, according to how thick or thin you want your curry to be. I add less because I like the curry thick. Bring the curry to a boil, then cover with a tight lid and cook the curry for 15 minutes over medium-low heat. Turn the heat off and let it stand for a few minutes before serving. Garnish with fresh coriander leaves before serving.

+++

No specific recipe here, but purple potatoes can be cooked in a variety of ways. They are tasty mashed, roasted, fried or sliced thin and fried like a chip. Don’t let the color throw you off!

Gearing Up for the Holidays

This is the last week of our 4 week fall CSA and we’ll be featuring turmeric in the shares for the first time. We will also have turmeric for sale at our Farm Stand. Other items coming to shares include purple potatoes, butternut squash, and bunched greens. Thanks for your support of our fall CSA!

Last Call for Thanksgiving Box Pre-Orders!

As we are ONE WEEK from our Thanksgiving Box delivery this is the last call for pre-orders. We will have a few extra boxes on hand for sale at pick up, but the pre-orders is the only way to guarantee your box! Each box is $30, but the value is around $50 so this is an amazing deal!

Deadline to pre-order is FRIDAY NOVEMBER 17th. Sign up here: https://csa.farmigo.com/join/ukcsa/2017Fall

Winter Storage boxes will feature white and purple potatoes, 4-5 different types of winter squash (mix of pumpkin, butternut, acorn, sweet dumpling, and delicata), sweet potatoes, carrots, beets, herbs, baby ginger, brussels sprouts, and garlic.

Fall Greens boxes will feature romaine lettuce heads, spinach, kale, brussels sprouts, romanesco cauliflower, celery, baby ginger, turmeric, garlic, herbs, and winter squash.

A few items we may not be able to include in boxes because quantities are limited — cabbage and broccoli, to name a few. If any of these crops are ready, we will have these “extras” for sale at the Farm Stand.

Pick up is TUESDAY November 21st from 4-6pm on campus by the E.S. Good Barn. We also offer on-farm pick up Tuesday before noon, if you request it. Email us at: uk.csa@uky.edu

Give the Gift of Good Food!

We are also excited to announce that the Organic Farming Unit will now be selling Gift Certificates. Gift Certificates can be applied towards any purchase from the UK CSA program: 2018 CSA share, Farm Stand weekly purchases, or Thanksgiving Boxes.

Gift Certificates can be purchased in person at our distribution site each Thursday from 4-6pm, at the Thanksgiving Box delivery on Tuesday November 21st from 4-6pm, direct from the farm, or by email. Email ordered  gift certificates can be delivered via campus mail or by post for $1.50 S&H fee.

Great stocking stuffer for friends, gift for current students to have wonderful food all summer or winter long, or workplace gift exchanges!

Fall CSA Week #3, November 9th

Farm Notes

Just one week left of the Fall CSA and 2 weeks until Thanksgiving! We are still taking Thanksgiving Box orders, so if you would like a Greens or Storage Box (or both!), there is still time to place an order. Each box is $30 and you can order one here. If you haven’t seen the video of Kristi telling us what she’s thankful for…check it out! We are hoping for brussels sprouts to be included in the Thanksgiving boxes.

If you have any questions, you can talk to us at distribution or send us an email, uk.csa@uky.edu.

What’s in Your Share

For this week you’ll receive:
+ Sweet Potatoes
+ Braising Mix
+ Ginger (if not used within a week or 2, you may freeze it to store for up to 4 months)
+ Romanesco Cauliflower

Harvesting some yummy tatsoi and other braising greens.

A post shared by UK CSA (@ukcsa) on

Farm Stand

The CSA Farm Stand will be set up at the campus location only from 4-6pm. This is a first-come, first-serve basis. We accept cash or check only please.

Items Available for Purchase this Week:
+ Sweet Potatoes – $10/4 lb. bag
+ Braising Mix – $4/0.75 lb. bag
+ Ginger – $5/carton
+ Romanesco Cauliflower – $3
+ Red Butterhead Lettuce – $3
+ Red Leaf Lettuce – $3
+ Kohlrabi – $1
+ Fennel – $1
+ Garlic – $1.50
+ Onions – $1
+ Spaghetti Squash – $2 or 2 for $3
+ Broccoli – $2
+ Lettuce Mix – $4/0.5 lb. bag
+ Caraflex Cabbage – $3

Unearthing ginger for our Fall CSA members! More to come at Thanksgiving…!

A post shared by UK CSA (@ukcsa) on

Recipes

Pair this recipe with sauteed braising greens.

Chicken with Ginger Pesto

See Notes below recipe!

Ingredients:
2 lbs. boneless, skinless chicken breasts, halved
1/2 cup dry white wine
1/4 cup vegetable oil
2 tbsp. grated fresh ginger root
2 cloves garlic, minced
1 tbsp. salt
1 tsp. white sugar
1 bunch green onions, cut into 1/4 inch pieces

Directions:
Pour the white wine into a saucepan of lightly salted water and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat and simmer the chicken until cooked through and white, about 8-10 minutes. Remove from the heat and let the chicken cool in the broth. Remove from the broth and set chicken aside.

Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt and sugar. Reduce heat to low and cook, stirring occasionally, until the garlic is browned and soft and the oil is flavored, about 20 minutes. Stir in the green onions and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.

Slice the poached chicken breasts on the bias into slices about 1 inch wide and arrange on a plate. Spoon the green onion mixture over the chicken breasts and serve.

Notes: According to reviews of this recipe, you may want to reduce the amount of salt as 1 tbsp. seems to be way too much. Some reviewers suggested adding more green onion to the sauce. Also, other reviewers suggested doubling the sauce recipe so there is more to go on the chicken. If you try this recipe, let us know how it turned out and if you did anything differently!

+++

African Sweet Potato Stew
From Recipes from the Root Cellar by Andrea Chesman

Ingredients:
2 Tbsp extra virgin olive oil
1 onion, diced
4 garlic cloves, minced
1 1-inch piece of ginger, peeled and minced
1 tsp cumin seeds
1/2 tsp crushed red pepper flakes
3 cups water
2 large sweet potatoes, peeled and diced
4-6 cups chopped greens (peel and discard any tough stems)
1 1/2 cups cooked chickpeas
1 1/2 cups diced tomatoes with juice
1 cup roasted peanuts
3 Tbsp natural unsweetened peanut butter
Salt and Pepper
Hot cooked rice, for serving
Hot sauce, for serving.

Directions:
Heat the oil in a large saucepan over medium high heat. Add the onion, garlic, ginger, cumin and red pepper flakes and saute until the onion is softened, about 3 minutes. Add the water, sweet potatoes, greens, chickpeas, tomatoes and peanuts. Bring to a boil, then reduce heat and simmer, covered, until the sweet potatoes are tender, 15-20 minutes. Stir in the peanut butter. Season with salt and pepper and serve over rice.

Fall CSA Week #2, November 2nd

Farm Notes

The end of last week and beginning of this week started off cold and rainy, but as this week has progressed, it has been warming up. Now that the main season is over, we have transitioned into winter work such as field clean up, organization of supplies and tools and the beginnings of the computer/office work. A farmer’s job is never over!

If you haven’t ordered a Thanksgiving Greens or Storage Box, there’s still time! We are still taking orders, so make sure you get yours in so you can share the wonderful bounty with your family! Boxes are $30 each and you can order one here! If you have any questions, you can talk to us at distribution or send us an email, uk.csa@uky.edu.

Things accomplished on a cold, rainy day: irrigation organization!

A post shared by UK CSA (@ukcsa) on

What’s in Your Share

For this week you’ll receive:
+ Acorn Squash
+ Lettuce Mix
+ Kale
+ Carrots
+ Herb bunch: Dill or Cilantro (this should be washed if needed, right before you use it)

Flowering broccoli head bouquets anyone?

A post shared by UK CSA (@ukcsa) on

Farm Stand

The CSA Farm Stand will be set up at the campus location only from 4-6pm. This is a first-come, first-serve basis. We accept cash or check only please.

Items Available for Purchase this Week:
+ Acorn Squash
+ Lettuce Mix
+ Kale
+ Carrots
+ Dill
+ Cilantro
+ Watermelon Radishes
+ Romanesco Cauliflower
+ Broccoli
+ Cabbage
+ Onions
+ Garlic
+ Potatoes

Taking out the tomato field a few weeks ago.

A post shared by UK CSA (@ukcsa) on

Recipes

Dill Yeast Bread

From Simply in Season

Ingredients:
1 Tbs dry active yeast
1/4 cup warm water
1 cup cottage cheese
2-4 Tbs fresh dill (chopped)
2 Tbs sugar
1 Tbs butter (melted) or oil
1 Tbs onion (minced)
2 tsp salt
1/4 tsp baking soda
1 egg
1 cup whole wheat bread flour
1/2 cup cornmeal
1-1 1/2 cups bread flour

Directions:
Stir active yeast and warm water together to dissolve yeast. Set aside.
In a small microwaveable bowl, heat cottage cheese until warm (not hot); place in large mixing bowl.
Add dill, sugar, butter (or oil), onion, salt, baking soda, and egg to the cottage cheese and mix together. Stir in yeast mixture.
Add flours and cornmeal to other ingredients, using enough white flour to handle easily.  Knead 8-10 minutes until smooth and elastic.  Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk.  Punch down and place into a well-greased 9 x 5-inch loaf pan.  Cover and let rise again until doubled, about 45 minutes.  Bake in preheated oven at 350 for 30-35 minutes.  Remove from pan and brush with milk for a soft crust.

+++

Sausage Stuffed Acorn Squash which can also be combined with the Apple Stuffed Acorn Squash Recipe

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 acorn squash
1 lb. bulk sausage
1 cup finely chopped onion
1 cup finely chopped celery
3/4 cup stale bread crumbs
1 cup grated cheese

Directions:
Cut squash in half lengthwise and remove seeds. Place squash cut side down in a baking pan. Add 1/4 to 1/2-inch water and bake at 375º for 35 minutes. Meanwhile brown sausage and remove from pan. Drain off all but 2 tbsp. drippings. Saute onion and celery in the drippings about 5 minutes. Remove from heat. Stir in bread cubes. Quickly stir in sausage and cheese. Put into lightly salted squash cavities and bake at 350º for 20-30 minutes.