Gift Certificates for the Food Lovers

Spread the holiday cheer with the gift of local, organic food!

We are selling UK CSA Gift Certificates that can be applied to a 2020 CSA share OR any Farm Stand purchases. They do not expire and do not have to be used all at once.

Gift Certificates are available for $20, $50, and $100. Custom amounts can also be requested. Come by the Farm Stand on campus this Thursday from 4-6pm to pick one up, or send us an email at uk.csa@uky.edu and you can pick them up any day this week at the farm between 7:30am and 4pm.

We are honored by your referrals and support.

Preview Fall CSA Week 8

This is it: our final week of 2018 Fall CSA!

Week 8 shares we hope to include:

+ Sweet Potatoes

+ Spinach

+ Green Cabbage

+ Popcorn

+ Brussels Sprouts

Check back here at the blog this week for more announcements and news as we look forward to 2020.

Fall CSA Week 7, December 12th

If you chose campus as your pick-up location, pick-up is in the orange parking lot next to the E.S. Good Barn between the hours of 4-6pm.

If you chose the farm as your pick-up location, pick-up is on FRIDAYS at the Horticulture Research farm, 4321 Emmert Farm Lane between the hours of 8am and 4pm.

What’s in Your Share

For this week you’ll receive:
+ Rutabagas
+ Garlic
+ Kale OR Collards
+ Beets OR Turnips
+ Turmeric

Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up at the campus location only. Items available will be on a first come, first served basis. We accept cash, check and credit cards.

Items Available for Purchase this Week:
+ Butternut Squash: $3 each
+ Rutabagas: $1.25/lb.
+ Garlic: $2/bulb
+ Beets: 2 lb. bag/$6
+ Turnips: 3.5 lb. bag/$4.50
+ Turmeric: 0.5 lb./$6
+ Ginger: 0.5 lb./$6
+ Green Cabbage: $3
+ Celery: $3/bunch
+ Romanesco Cauliflower: $3/head
+ Carrots: 2 lb. bag/$4
+ Sweet Potatoes: $2.50/lb.

Wine sales will be at the campus location only today from 4-6pm. Check out their blog site, ukywine.com for more information on wine varieties and prices and to contact them if you would like to order wine for a pick up on another day.

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Turmeric for fall CSA shares this week!

A post shared by UK CSA (@ukcsa) on

Preview Fall CSA Week 7

Yes we have TWO MORE WEEKS of the fall CSA program!  Even with snow in the forecast, we have wonderful veggies to share with our members this week.

The fall week 7 share will include:

+  Beets OR Hakurei Turnips (roots only)

+ Rutabaga

+ Kale OR Collards

+ Turmeric

+ Garlic

Fall CSA Week 6, December 5th

If you chose campus as your pick-up location, pick-up is in the orange parking lot next to the E.S. Good Barn between the hours of 4-6pm.

If you chose the farm as your pick-up location, pick-up is on FRIDAYS at the Horticulture Research farm, 4321 Emmert Farm Lane between the hours of 8am and 4pm.

What’s in Your Share

For this week you’ll receive:
+ Butternut Squash
+ Peashoots
+ Kohlrabi
+ Ginger
+ Brussels Sprouts

Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up at the campus location only. Items available will be on a first come, first served basis. We accept cash, check and credit cards.

Items Available for Purchase this Week:
+ Butternut Squash: $3 each
+ Peashoots: 1 oz. carton for $2
+ Kohlrabi: $3 each
+ Ginger: $12/lb.
+ Brussels Sprouts: $3/stalk

No wine sales this week.

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Pea shoots for fall CSA shares this week.

A post shared by UK CSA (@ukcsa) on

Thanksgiving Box Pick-up, November 26th

Happy Thanksgiving! Thank you for your continued support. We hope you all enjoy the holiday with family and friends and delicious local veggies. Thanksgiving boxes and bulk boxes will be delivered to the campus location in the orange parking lot next to the E.S. Good Barn between 4 and 6pm. Please bring payment of cash, check or credit card if you have not already paid.

Each box will include a Thanksgiving Box Storage Guide to help you keep your veggies lasting as long as possible. Please be sure to open your box when you get home and store everything in the proper place!

Winter Storage Boxes will include:
+ Winter squash: butternut and/or pumpkin, acorn, honeynut
+ Sweet potatoes
+ White potatoes
+ Garlic
+ Popcorn
+ Storage green cabbage
+ Carrots
+ Rutabagas
+ Turnips
+ Beets
+ Sage/Rosemary

Fall Greens Boxes will include:
+ Spinach
+ Romaine Lettuce head
+ Lettuce Mix
+ Savoy Cabbage
+ Romanesco Cauliflower
+ Kale
+ Collards
+ Celery
+ Brussels Sprouts
+ Ginger
+ Turmeric
+ Arugula
+ Winter Radishes
+ Thyme/Oregano

Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up at the campus location only. Items available will be on a first come, first served basis. We accept cash, check and credit cards.

Items Available for Purchase this Week:
+ Butternut Squash: $3 each
+ Popcorn: 50 cents each
+ Garlic: $2/bulb
+ Sweet Potatoes: $2.50/lb.
+ White Potatoes: $5/4 lb. bag
+ Storage Cabbage: $3/head
+ Savoy Cabbage: $3
+ Carrots: $4/2 lb. bag
+ Rutabagas: $1.25/lb.
+ Beets: $3/lb.
+ Purple Top Turnips: $3/2.5 lb. bag
+ Spinach: $4/0.5 lb. bag
+ Lettuce head: $3 each
+ Lettuce Mix: $4/0.5 lb. bag
+ Kale: $3/bunch
+ Celery: $3/bunch
+ Brussels Sprouts: $3/stalk
+ Ginger: $6/0.5 lb.
+ Turmeric: $6/0.5 lb.
+ Herb bunch (Thyme/Oregano or Sage/Rosemary): $2/bunch
+ Storage Kohlrabi: $3 each
+ Arugula: $3/bag
+ Small Romanesco: $2 each
+ Winter Storage Box: $40
+ Fall Greens Box: $40

Wine sales will be at the campus location today from 4-6pm. Check out their blog site, ukywine.com for more information on wine varieties and prices.

Recipes

Please be sure to check our recipe archive for more ideas!

Creamy Smashed Rutabagas

Ingredients:
+ 2 rutabagas (1-1.75 lbs. each), peeled and cut into 1 inch chunks
+ salt and freshly ground black pepper
+ 1/2 tsp. freshly ground nutmeg
+ 4 tbsp. butter, melted
+ 1/4 cup heavy cream
+ 1 tsp. vanilla extract

Directions:
Place the rutabagas in a large pot and cover them with cold water. Add some salt and bring to a rapid simmer. Cook for about 25 minutes or until the rutabagas are very tender when pierced with a knife. Drain thoroughly and transfer to a large mixing bowl. Add 1/2 tsp. of salt and a few grinds of black pepper and mash the rutabagas until all the large lumps are gone. Alternatively, you can puree the mixture until smooth with an immersion blender. Stir in the nutmeg, butter, cream and  vanilla and combine thoroughly. Taste and adjust the seasoning as needed, then transfer to a serving bowl. You can also transfer the rutabagas to a lightly greased 1 1/2 quart casserole dish , cover and keep warm in a low oven or refrigerate and reheat later (tightly covered for 40 minutes at 350F).

+++

Cranberry, Apples and Fresh Ginger Chutney

Ingredients:
4 cups fresh cranberries
1 cup raisins
1/2 cup white sugar
3/4 cup packed brown sugar
2 tsp. ground cinnamon
1 tsp. minced fresh ginger root
1/4 tsp. ground cloves
1 cup water
1/2 cup minced onion
1/2 cup chopped granny smith apples
1/2 cup finely chopped celery

Directions:
Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

+++

Stovetop Popcorn

Ingredients:
2 tablespoons neutral oil, such as grapeseed or refined canola oil
1/2 cup unpopped popcorn kernels

Directions:
Add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.

Cover the pan and place it over medium high heat, shaking the pan occasionally until you begin to hear popping.

When the corn begins to pop, lift it slightly from the heat and shake the pan continually, holding the lid in place, until the popping begins to slow, about 3 to 4 minutes.

Remove the pan from the heat. Leave the lid on for 1 minute — some kernels will continue to pop. When the popping stops, pour the popcorn into a large bowl.

Enjoy plain, or season as desired with olive oil, butter, salt, or spices.+++

Microwave Popcorn

Directions from Kristi Durbin

Take 1/4 cup of kernels, 1 tbsp. olive oil or other oil and put in a brown paper sandwich bag. Close and shake until kernels are coated with oil. Keep bag folded closed and microwave about 2 minutes.

+++

Winter Squash with Quinoa and Cherries

Recipe from the HomeGrown Co-op
Serves 4

Ingredients:
2 winter squashes, washed (try this with acorn, butternut, thelma sanders for best results)
Olive oil
1 cup water
1 teaspoon kosher salt
1/2 cup quinoa, rinsed well
1/4 cup dried tart cherries or dried cranberries, preferably halved
1/4 cup chopped walnuts or pecans, preferably toasted
1 tablespoon maple syrup
1 tablespoon melted butter
1 teaspoon cinnamon

Directions:
Preheat oven to 400F. Cut squash in half lengthwise; remove and discard seeds and membrane. Rub skin and cut edge with oil. Place squash face-down on a baking dish (preferably one with sides as high as the squash halves) and bake for 30 minutes.
Meanwhile, bring the water and salt to a boil in a medium saucepan. Add the quinoa, return to a boil and cook for 15 – 20 minutes or until liquid cooks away. Stir in the fruit, nuts, maple syrup, butter and cinnamon.
Mound the quinoa mixture in the squash halves. Cover with foil and bake for another 15 minutes.

Fall CSA Week 5, November 21st

Week 5 shares are here! Please take note that we will be taking a break next week for Thanksgiving. No Fall CSA pick-ups next Thursday or Friday. However, if you pre-ordered a Thanksgiving Box we will be delivering those to campus on Tuesday, November 26th from 4-6pm.

If you haven’t ordered a Thanksgiving box and you don’t want to miss out, we will continue taking orders until Monday, November 25th at noon. The Winter Storage Box  will feature items such as winter squash, potatoes, sweet potatoes and root crops and the Fall Greens Box will feature items such as lettuce, kale, collards, cabbage and spinach. Both boxes are $40 each. Visit our webstore to place your order. If you have any questions, don’t hesitate to ask!

If you chose campus as your pick-up location, pick-up is in the orange parking lot next to the E.S. Good Barn between the hours of 4-6pm.

If you chose the farm as your pick-up location, pick-up is on FRIDAYS at the Horticulture Research farm, 4321 Emmert Farm Lane between the hours of 8am and 4pm.

What’s in Your Share

For this week you’ll receive:
+ Sweet Potatoes
+ Carrots
+ Savoy Cabbage
+ Turnips

Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up at the campus location only. Items available will be on a first come, first served basis. We accept cash, check and credit cards.

Items Available for Purchase this Week:
+ Sweet Potatoes: 4 lb. bag for $10
+ Carrots: 2 lb. bag for $4
+ Savoy Cabbage: $3/head
+ Turnips: $3/bunch
+ Peashoots: 1 oz. carton for $2
+ Microgreens: 1 oz. carton for $2
+ Rutabagas: $1.25/lb. (sorry! I forgot them last week!)

Wine sales will be at the campus location only today from 4-6pm. Check out their blog site, ukywine.com for more information on wine varieties and prices and to contact them if you would like to order wine for a pick up on another day.