CSA Newsletter Week #19, September 28th

Farm Notes

Can you believe it is fall already? It sure doesn’t feel like it, but the summer veggies are loving this warm weather. The shares are also starting the transition to fall, featuring more “cooler weather” items such as lettuce mix, broccoli, greens, cabbages and sweet potatoes to come.

This is just another reminder that we are still taking sign-ups for the Fall CSA and pre-orders for Thanksgiving Boxes! For further information about either the Fall CSA or Thanksgiving Boxes, click here. As always, if you have any questions you may email us at uk.csa@uky.edu or ask us at distribution. You do not have to be a current CSA member to join either the Fall CSA or pre-order a Thanksgiving Box, so tell all your friends and family!

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

Green bean harvest!

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Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up at both the campus (from 4-6pm) and farm (from 3:30-6:30pm) locations. Items available will be on a first come, first served basis. For the campus location, we will be set up a little differently this year. The Farm Stand will be located all the way to the right of the pick-up line with it’s own tent and table. So please do not go through the regular pick-up line to buy a la carte.  At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash or check only please.

Items Available for Purchase this Week:
+ Jester Winter Squash
+ Purple Majesty Potatoes
+ Tomatoes (both Red AND Green)
+ Caraflex Cabbage
+ Broccoli
+ Green Beans
+ Arugula
+ Salad Mix (Spinach and Lettuce Mix)
+ Celery

What’s In Your Share

For this week, you’ll receive:
+ Jester Winter Squash
+ Purple Majesty Potatoes
+ Red Tomatoes
+ Green Tomatoes
+ Caraflex Cabbage
+ Broccoli
+ Green Beans
+ Arugula
+ Salad Mix (Spinach and Lettuce Mix)
+ Celery

Spinach harvest!

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

The You-Pick field is definitely winding down. There are some flowers, hot peppers and herbs still available, but okra and cherry tomatoes are about done. There is another bed of green beans, but they are no big beans yet.

Items available:
+ Herbs
+ Some flowers
+ Hot Peppers: The numbers on the signs that name the variety are on a heat scale of 1 to 5. The 1 indicates mild peppers while 5 is the hottest of the hot (e.g. habanero).
+ Okra is pretty much finished.
+ Cherry Tomatoes are just about done. For your convenience, there is a cut-through in the middle of the bed between the T-posts so you can get around more easily.
+ This year we have started a perennial herb bed. It is located next to the road leading out the back gate. The perennial herbs are on the black landscape fabric. Most everything is already in the regular you-pick field, but there are a few plants such as spearmint and a couple of flowers that are not in the regular field.

Veggie Tips (or Facts)

+ The Jester Winter Squash is a sweet dumpling variety that is great for stuffing and roasting. Winter squash will store for several weeks, so if you still have plenty from previous weeks, no worries! Save it for later. Or, you can cut in half, scoop the seeds out and place cut sides down in a dish with sides with a little bit of water and bake at 350F for 45 minutes to 1 1/2 hours or until it is fork tender. After cooling, you can scoop the flesh out and into a plastic bag and freeze for a later use. You can use it in baked goods or soups!

+ Purple Majesty potatoes, as the variety name suggests, have a purple skin AND a purple flesh. They make great potato chips or fries. Store them in a cool, dry place. These are more of a short-term storage potato, so you may want to use them sooner rather than leaving them for much later.

+ The cabbage this week looks much different than a normal cabbage! The Caraflex variety is a cone shaped cabbage that has tender, crunchy leaves and a sweet and mild cabbage flavor. This cabbage would be great in salads, slaws or cooked. Cabbage stores for a long time in the crisper drawer of the fridge, but don’t forget, you’ll be receiving another head of cabbage before the end of the regular CSA season is over.

+ This year we tried growing celery and it seems to have done well. This particular variety, Tango, has a strong flavor and can be a little fibrous. Celery will store for 1-2 months in the crisper drawer of the fridge, covered with a plastic bag to keep the relative humidity high.

Recipes

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

Meal Plan Menu

Thursday: 

Make a salad out of the salad mix. If you need a bit more bite to your salad, add some of the arugula leaves for a peppery flavor. Then top the salad with chopped celery, peppers, tomatoes and broccoli. Here is a dressing recipe to go with it:

Tiffany’s Dressing Recipe

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

Friday:

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.

Saturday:

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.

Sunday:

Try making chips or fries out of the Purple Majesty Potatoes to go with an entree of your choice.

Potato Chips

Potato chips in the microwave? Here’s a recipe that shows how…

http://www.foodgal.com/2010/01/microwave-potato-chips-really/

Oven French Fried Potatoes
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
6 medium potatoes
1/2 cup vegetable oil
salt

Directions:
Cut potatoes into 3/8-inch sticks. Heat oil in a roasting pan in a 450F oven for 3 minutes. Remove pan and spread potatoes in one layer. Bake 25-30 minutes, stirring occasionally. Drain on crumpled paper towels and sprinkle with salt.
Variation: Dip each potato stick into oil and arrange in a single layer on a cookie sheet.

Monday:

Quick Broccoli Chicken Noodle Dinner

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 tbsp. vegetable oil
3/4 lbs. boneless skinless chicken breast, cut into 1-inch pieces
1/2 tsp. garlic powder
1 3/4 cup chicken broth
6 oz. wide egg noodles, uncooked
2 cups chopped broccoli
1 cup shredded cheddar cheese

Directions:
Heat oil in a large kettle. Sprinkle chicken with garlic powder; cook in oil until no longer pink, about 5 minutes, turning occasionally. Add broth; heat to boiling. Add uncooked noodles and broccoli, stirring to coat noodles with liquid. Heat to boiling; reduce heat. Cover; simmer 10 minutes or until noodles are tender, stirring ever two minutes. Remove from heat; stir in cheese until melted.

Tuesday:

Vegetarian Stuffed Cabbage

From Eating Well magazine

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

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

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

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

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

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

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

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

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

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

8. Preheat oven to 375 F.

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

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

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

Serves 4, 2 rolls each.

Wednesday:

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

BONUS RECIPE!!!!

Fried Green Tomatoes
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
6 medium green tomatoes
2 eggs
1/4 cup milk
1 cup cornmeal, bread crumbs or flour
1/2 tsp. salt
1/2 tsp. oregano
1/8 tsp. pepper
2 tbsp. butter
1 tbsp. vegetable oil

Directions:
Slice tomatoes into 1/4 to 1/2 inch slices. Beat together eggs and milk. Combine corn meal, salt, oregano and pepper. Heat butter and oil in a skillet. Dip tomato slices in egg mixture then in cornmeal mixture. Fry tomato slices, turning once, until golden brown on both sides.

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Preview Week 19

Big shares coming this week! Last week for tomatoes, and peppers are winding down. One more green bean harvest, too.

Headed to shares this week!

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Week 19 Preview:

+ Broccoli
+ Tomatoes (red and green)
+ Green Beans
+ Cone Cabbage
+ Spinach
+ Arugula
+ Peppers
+ Sweet Dumpling Winter Squash
+ Purple Potatoes

CSA Newsletter Week #18, September 21st

Farm Notes

Summer came back and with the nice, hot sun, tomatoes have ripened up. This week we have made a push on weeding and thinning a lot of the fall crops. If you’ve loved eating fresh, local veggies this summer and you want it to continue, be sure to sign up for our Fall CSA and pre-order a Thanksgiving Box! For further information about either the Fall CSA or Thanksgiving Boxes, click here. As always, if you have any questions you may email us at uk.csa@uky.edu or ask us at distribution. You do not have to be a current CSA member to join either the Fall CSA or pre-order a Thanksgiving Box, so tell all your friends and family!

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

Early morning turnip harvest. Today is going to be a beautiful day!

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Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up at both the campus (from 4-6pm) and farm (from 3:30-6:30pm) locations. Items available will be on a first come, first served basis. For the campus location, we will be set up a little differently this year. The Farm Stand will be located all the way to the right of the pick-up line with it’s own tent and table. So please do not go through the regular pick-up line to buy a la carte.  At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash or check only please.

Items Available for Purchase this Week:
+ Tomatoes
+ Turnips (with greens)
+ Fennel
+ Dill
+ Cilantro
+ Kale
+ Carrots
+ Mixed Peppers

These turnip greens are HUGE!

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What’s In Your Share

For this week, you’ll receive:
+ Tomatoes
+ Mixed Peppers
+ Turnips (with greens)
+ Fennel
+ Dill OR Cilantro
+ Kale
+ Carrots

Radish thinning….just a few feet left!

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

Items available:
+ Herbs
+ Some flowers
+ Hot Peppers: The numbers on the signs that name the variety are on a heat scale of 1 to 5. The 1 indicates mild peppers while 5 is the hottest of the hot (e.g. habanero).
+ Okra is pretty much finished.
+ Cherry Tomatoes are just about done. For your convenience, there is a cut-through in the middle of the bed between the T-posts so you can get around more easily.
+ This year we have started a perennial herb bed. It is located next to the road leading out the back gate. The perennial herbs are on the black landscape fabric. Most everything is already in the regular you-pick field, but there are a few plants such as spearmint and a couple of flowers that are not in the regular field.

Dill is looking delicate and frilly.

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Veggie Tips (or Facts)

+ The turnip bunches this week are mixed varieties. You may find either a Purple Top, Hakurei or Scarlet variety.

Purple Top Forage Turnips

Purple Top Turnips

Hakurei

Hakurei Turnips

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Scarlet Ohno Turnips

The Purple Top turnips are a storage variety that will keep in the crisper drawer for several weeks if stored loosely in a plastic bag. They have a slight spicy flavor and are good eaten raw or cooked. Hakurei turnips can be stored the same but the flavor is more mild and sweeter. These are also excellent raw in salads or cooked. Scarlet Ohno also has a mild flavor. Turnip greens are great to use in stir fries, sauteed or added to stews. Make sure to check the recipe section for some great meal ideas.

+ There are some crops that we only grow every other year or every few years. Fennel bulbs are one of those items. Fennel can be used as both an herb and a vegetable and the whole plant can be used. It has a slightly sweet, licorice type smell and taste. The bulb can be shredded and used in salads or cooked in dishes. The stalks can be used similar to celery which can be also used in salads or added to stir fries, pastas or roasted. The fronds can be used as garnishes to brighten any salad or dish. Check out this website that has 16 different recipes for fennel.

+ Here is some bonus trivia for ya…carrots, dill and fennel are all in the same plant family, Umbellifers or the Apiaceae family.

Fennelicious!

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Recipes

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

Meal Plan Menu

Thursday: 

Use the turnip greens as a side dish tonight and save the turnip roots for later.

Stewed Turnip Greens

Ingredients:
10 cups turnip greens
1/2 cup olive oil
2 thinly sliced garlic cloves
1/4 cup water
1 tsp. salt

Directions:
Wash and dry turnip greens. Put in a saucepan with oil, garlic cloves, water and salt. Cover and cook over medium-low heat, until tender. About 40 minutes.  Season with pepper.

Friday:

Turkey, Kale and Oat Meatballs with Quick Tomato Sauce

Ingredients:
1/2 cup quick-cooking rolled oats
6 ounces kale, stems removed and leaves roughly chopped (about 4 packed cups)
4 cloves garlic, finely minced
1 large yellow onion, roughly chopped
1 large egg
1/2 cup grated Parmesan
1/4 cup skim milk
Kosher salt and freshly ground black pepper
1 pound 99 percent fat-free ground turkey
2 tablespoons extra-virgin olive oil
One 28-ounce can no-salt-added crushed tomatoes (or fresh tomatoes!!)
2 sprigs oregano
Pinch of crushed red pepper flakes
12 ounces whole-wheat angel hair pasta

Directions:
Pulse the oats in a food processor until coarsely ground. Add the kale, 1 teaspoon of the minced garlic and 1/4 cup of the chopped onion, and pulse until finely chopped and the texture is crumbly. Add the egg, 2 tablespoons of the Parmesan, milk, 3/4 teaspoon salt and 1/4 teaspoon pepper, and pulse until just combined. Transfer the mixture to a large mixing bowl, add the turkey and mix with your hands until well combined. Cover with plastic wrap, and refrigerate for 30 minutes.

Meanwhile, bring a large pot of water to a boil.

Heat the oil in a large, straight-sided skillet or Dutch oven over medium-high heat. Add the remaining onions and 1/4 teaspoon salt, and cook, stirring occasionally, until softened and lightly browned in spots, 6 to 8 minutes. Add the remaining garlic, and cook until softened, stirring constantly, about 30 seconds. Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan, oregano, 1 teaspoon salt and the red pepper flakes. Stir to combine, and bring to a simmer. Cover, reduce the heat and simmer for 10 minutes.

Meanwhile, remove the turkey and kale mixture from the refrigerator. Shape level tablespoonfuls into round meatballs (about 36), and place on a rimmed baking sheet.

Remove the lid from the sauce. Use a metal spatula or 2 spoons to add the meatballs, one at a time, to the simmering sauce in a single layer. Cook, covered, until the meatballs are cooked through, about 15 minutes. Turn off the heat, and let the mixture sit, covered, for 5 minutes. Discard the oregano.

Meanwhile, cook the pasta in the boiling water according to package directions. Drain well.

To serve, divide the pasta among 6 plates or bowls. Top each serving with 7 meatballs and 1/2 cup tomato sauce. Sprinkle with the remaining Parmesan.

Saturday:

If you chose the cilantro, try this savory pancake recipe:

Kutabi, Azerbaijani Savory Pancakes Filled with Greens and Herbs

For the dough
3 1/2 cups all-purpose flour + more for kneading and rolling
teaspoon coarse salt
teaspoon sugar
eggs, lightly beaten
tablespoons plain yogurt
tablespoon olive or sunflower oil
2-4 tablespoons warm water
Directions:
To a large mixing bowl sift the flour, salt and sugar. In a measuring cup combine eggs, yogurt and oil. Slowly incorporate the wet ingredients to the dry, mixing well and kneading into soft smooth dough, gradually adding drops of warm water to soften it if necessary. Transfer to a lightly floured surface and knead for 5 to 10 minutes or long enough to have smooth elastic dough; cover with a bowl and let it rest for half an hour.
For the filling
large onion, diced
medium bunch (about 7-8) green onions
medium bunch (about 6) green garlic
tablespoons butter for sautéing, plus more melted butter for the tops
medium bunch fresh sorrel, thinly chopped
medium bunch of fresh dill
medium bunch fresh cilantro
medium bunch fresh parsley
tablespoon lemon juice
fresh serrano pepper, seeded and diced
Salt and freshly ground black pepper
Directions:
Wash the greens and herbs; thoroughly dry in paper towels. Melt butter in a sauté pan on medium heat; add the diced onion. Separate the white parts of the green onions and garlic; then finely chop the white parts, add to the pan; and sauté until just softened, for about 5 to 7 minutes. Cool to room temperature.Finely chop the green parts of the onions and garlic, sorrel and herbs; add them to the sautéed onions and garlic; then add the serrano pepper and lemon juice; mix well.
On a lightly floured surface cut the rested dough in eight sections; roll out each section to no more than 1/16- inch thick round.Spread about 4 packed tablespoons of the filling on one half of the round, leaving 1/2-inch border, sprinkle with some salt and pepper and cover with the other half, lightly pushing out the air. This step will prevent the pancakes from bubbling up when toasting. Using a fork or your fingers tightly press the edges and then with a sharp knife cut of a thin strip around the edge.Toast on a hot iron griddle or in a large heavy-bottomed skillet. Do not use butter or oil during the frying. Cook for about 2-3 minutes per side. Spread the tops of the cooked Kutabi with melted butter while still hot and place one on top of the other to serve. Bon Appétit!

Leftover dough can be wrapped in plastic wrap and stored in the refrigerator for 1 to 2 days, along with any filling. Let the dough come to room temperature then roll, fill, and cook as directed above.

 OR! If you are tail-gating for the UK vs. Florida game today, make a dill dip to go with veggies such as sliced carrots, peppers, kohlrabi or potato chips.

Kentucky Dill Dip

From The Kentucky Fresh Cookbook

Ingredients:
1 cup sour cream
1 cup mayonnaise
2 Tbs minced onion or dried onion flakes
2 Tbs chopped fresh dill or 2 tsp dried
2 small cloves garlic, pressed, or 1/4 tsp garlic powder
1/2 tsp salt

Directions:
In a bowl, mix all the ingredients together.  Cover and refrigerate at least 2 hours before serving if using dried onion flakes. Makes about 2 cups.

Sunday:

Bright Lentil Salad With Apples, Fennel, and Herbs

Ingredients:
1 tablespoon cider vinegar
1/4 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon water
1 medium fennel bulb, finely diced (about 1 cup)
1 apple (recommended: Pink Lady), peeled and finely diced (about 1 cup)
8 ounces baby plum tomatoes, finely diced (or whatever tomatoes you got at the share)
2 (14.5-ounces) cans of Puy lentils, drained and rinsed
1 tablespoon fresh thyme
2 tablespoons fresh basil

Directions:
In a large bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar dissolves. Add in the olive oil, and whisk until emulsified. Add the water, and whisk to loosen. Add the fennel, apple, and tomatoes, toss to combine, and allow to sit in the vinaigrette for 15 minutes. Finally, add the lentils and fresh herbs, and allow to sit another 15 minutes. Serve.

Monday:

Carrot Turnip Fluff
Submitted by Cheryl Kastanowski

Ingredients:
1 lb. carrots, peeled and sliced
1 lg. turnip, peeled and diced
2/3 c. lowfat milk
1 tbsp. butter
1/4 tsp. ground ginger
Salt and white pepper to taste
Shredded carrots
Dash of red pepper (optional)

Directions:
Cook carrots and turnips in boiling salted water for 10 minutes. Drain. Place in blender or food processor while slowly adding milk. Blend in butter, salt and white pepper. Blend until pureed.

Reheat. Transfer to serving dish. Garnish with shredded carrots and dash of red pepper.

Tuesday:

Even though this recipe calls for bell peppers, bullhorn peppers would also work just as well.

Chicken With Bell Pepper Ragout

Ingredients:
1 1/4 lb. ripe plum tomatoes (6 to 8), cored, halved lengthwise, and seeded
1 medium red or orange bell pepper, seeded and cut into 3/4-inch pieces
1 medium yellow bell pepper, seeded and cut into 3/4-inch pieces
1 small yellow onion, cut into medium dice
1/2 cup extra-virgin olive oil
1/2 tsp. cayenne
Kosher salt and freshly ground black pepper
1 medium clove garlic, mashed to a paste with 1/2 tsp. kosher salt
3/4 cup all-purpose flour
1 1/2 lb. boneless, skinless chicken breast halves, sliced into cutlets
2 Tbs. nonpareil (small) capers, rinsed and patted dry

Directions:
Position a rack 6 inches from the broiler element and heat the broiler on high.

Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side and the peppers and onion on the other side. Drizzle everything with 3 Tbs. of the olive oil and sprinkle with the cayenne, 1 tsp. salt, and 1/4 tsp. pepper. Toss the peppers and onions. Broil until the tomatoes are collapsed, about 7 minutes. Flip the tomatoes, toss the peppers and onions, and broil until the tomato skins have large black spots and the peppers and onions are tender, about 5 minutes more.

Use tongs to pull the skins off the tomatoes. With a slotted spoon, transfer the tomatoes to a cutting board. Put the peppers and onions in a large bowl; add the garlic paste. Chop the tomatoes and add to the bowl with the other vegetables. Mix well, season to taste with salt and pepper, and keep warm.

Heat 1/4 cup of the olive oil in a 12-inch nonstick skillet over medium-high heat. Put the flour in a shallow pan. Season the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper; dredge in the flour. Working in 2 batches, cook the chicken, flipping once, until just cooked through, 2 to 3 minutes per side. Transfer the chicken to serving plates. Wipe out the pan. Heat the remaining 1 Tbs. olive oil and fry the capers over medium-high heat until they pop open and become crisp, about 2 minutes. Sprinkle them over the chicken. Serve with the ragout.

Wednesday:

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

Fall CSA and Thanksgiving Box Sign Ups OPEN!

We are now taking sign ups for our Fall CSA share and our Thanksgiving Box pre-orders.

The Fall CSA will be for 4 Thursdays, October 26th to November 16th. The cost is $15 a week or $60 for the share. This is a smaller share than the main season and will feature 3-5 items each week. Items that *may* be included: winter squash, potatoes, sweet potatoes, ginger or turmeric, beets, carrots, kale, lettuce, spinach, cabbage, broccoli. You do not have to be an existing CSA member to sign up!

Thanksgiving Boxes have become our yearly tradition. We feature two types of boxes to suit your needs… if it’s too hard to choose, you can always get one (or more) or each! Each box is $30. You do not have to be a current CSA member to purchase.

Winter Storage Thanksgiving Boxes will include longer term storage items which *may* include: winter squash, potatoes, sweet potatoes, cabbage, carrots, turnips, beets, herbs, pumpkin, cauliflower.

Fall Greens Thanksgiving Boxes will include more items for fresh eating, which *may* include: spinach, lettuce mix, kale, collards, arugula, herbs, winter squash, head lettuce, broccoli, cauliflower, cabbage.

Harvesting pie pumpkins!

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If you have any questions, just let us know! uk.csa@uky.edu

Sign up by clicking this link to reserve your items, as we have limited availability. You can also copy and paste this URL into your web browser: https://csa.farmigo.com/join/ukcsa/2017Fall
Please share with anyone who might be interested. Thank you!

Preview Week 18

Hello CSA members!

There are only 5 weeks left to our main CSA share… wow! It feels like we got a tease of fall but we are back to warm, 80-degree days at the farm. Hopefully the warmth will give some crops a nice boost of growth before cooler temperatures settle in.

Here is a preview for week 18:

+ Tomatoes! Hopefully one more harvest of ripe tomatoes with green tomatoes also coming to shares this week or next.
+ Carrots
+ Fennel bulbs (!)
+ Mixed Peppers
+ Cilantro or Dill
+ Kale bunches

We also are anticipating one more green bean harvest, turnips, broccoli, cabbage, lettuce, and spinach right around the corner…! If not this week, in another week or two. It is hard to predict how quickly crops will mature with the fluctuations in temperatures.

Thinning and weeding baby beets.

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While the main CSA season is on the homestretch, we will be taking sign ups for our shorter, smaller 4-week Fall CSA this week. What’s a Fall CSA? It will feature 3-5 items instead of the usual 8-10 each week for only $15 a week or $60 total. This share will only be available for campus pick up and membership is much more limited, so be sure to check back on the blog and your email this week to sign up and grab your spot.

We will also be taking pre-orders for Thanksgiving Boxes. Thanksgiving Boxes are $30 and feature an assortment of fall crops to dress your holiday table with a bounty of local, fresh vegetable flavor. Fall Greens boxes will feature those greens you love: kale, lettuce, spinach, along with broccoli, cauliflower, herbs, to name a few examples. Our Winter Storage boxes will feature the winter squashes, potatoes, sweet potatoes, beets, turnips, carrots, cabbage to stock your larder for fall. We will have limited availability for each box, so be thinking now about what you’d like for the holiday. The pick up will be on campus on TUESDAY before Thanksgiving.

As always, send us an email or talk to us at the share pick up if you have any questions about our fall vegetable offerings!

CSA Newsletter Week #17, September 14th

Farm Notes

Once again, cooler temperatures and excessive moisture marked our second week of September.  Following a frenzied Monday spent prepping fields for cover crops, harvesting the last of the potatoes, and transplanting fall lettuce and cauliflower, we retreated into the relative comfort of the packing shed to process the remaining yellow onions, and to wash and sort the acorn squash.  Our summer shades and sun hats gave way to beanies and thick rain jackets.  Likewise, the shares will continue to pivot towards fall, with the inclusion of winter squash and two freshly harvested Brassicas.  As mentioned in the preview, the cooler temps have tempered the ripening of our tomatoes, but hopefully the sunnier, hotter weather approaching us this weekend will give us one more good harvest next week.

Getting some field work done on Monday before the rain came!

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Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up at both the campus (from 4-6pm) and farm (from 3:30-6:30pm) locations. Items available will be on a first come, first served basis. For the campus location, we will be set up a little differently this year. The Farm Stand will be located all the way to the right of the pick-up line with it’s own tent and table. So please do not go through the regular pick-up line to buy a la carte.  At the farm, the Farm Stand table will also be set up separately from the regular pick-up line. We accept cash or check only please.

Items Available for Purchase this Week:
+ Acorn Squash
+ Potatoes
+ Kohlrabi
+ Bok Choi
+ Yellow Onion
+ Peppers
+ Eggplant
+ Green Onions

Emily's first kohlrabi harvest.

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Note From An Apprentice

This week’s note is from Emily Tanski.

Hi everyone,

My name is Emily Tanski, and I am a senior at UK studying Food Science.  I recently decided to add sustainable agriculture on as a minor after taking a few of the courses that the program offers.  I was unsure about what to expect when I realized I would be starting as an apprentice on UK’s South Farm.  At the time, I had no experience working on a farm but was up for the challenge.  Although I was away for most of the summer, I was still able to learn and have a lot of fun working later in the season.

When reflecting on my time as an apprentice at South Farm, one of my favorite experiences has been harvesting carrots.  During one of the carrot harvests, Diane explained to me how some of the carrots that are split in two at the bottoms make it look like they have legs.  She talked about how she had found dozens of carrots that looked like they were dancing, kicking, or hugging.  She would even narrate what she assumed the carrots would be saying.  We decided that these four carrots we found the other day looked like a family, where the two bigger carrots were the parents carrying their little kids.  Conversations like these always made the harvests or other activities even more enjoyable.

Working at South Farm has really made me appreciate where our food comes from and how it is produced.  It has allowed me to discover what it really means to be sustainable in regard to food and agriculture.  Now, when I walk through the farmer’s market or the grocery store, I am able to make more conscious decisions about the food that I pick up. Oddly enough, I think I accidentally turned myself into a vegetarian, because I can’t get enough of all of these fresh veggies!  My time as an apprentice has been such a meaningful experience for me and has opened up the doors for a new, wide range of opportunities after I finish my degree. I am very thankful that I had the opportunity to be a part of the UK CSA.

Last of the yellow onion processing. Hopefully we will finish that today!

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What’s In Your Share

For this week, you’ll receive:
+ Acorn Squash
+ Potatoes
+ Kohlrabi
+ Bok Choi
+ Yellow Onion
+ Mixed Peppers
+ Banana Peppers
+ Eggplant
+ Roma Green Beans (these are wet, so make sure you use them sooner rather than later so they don’t mold)

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

Items available:
+ Herbs
+ Hot Peppers: The numbers on the signs that name the variety are on a heat scale of 1 to 5. The 1 indicates mild peppers while 5 is the hottest of the hot (e.g. habanero).
+ Okra
+ Cherry Tomatoes are just about done. For your convenience, there is a cut-through in the middle of the bed between the T-posts so you can get around more easily.
+ This year we have started a perennial herb bed. It is located next to the road leading out the back gate. The perennial herbs are on the black landscape fabric. Most everything is already in the regular you-pick field, but there are a few plants such as spearmint and a couple of flowers that are not in the regular field.

Giant bell pepper!

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Veggie Tips (or Facts)

+ Each year, we trial new or unusual varieties of crops.  Sometimes, we are searching for certain flavor characteristics (such as sweeter corn), or cool visual appearance (fractal cauliflower).  One of the potato varieties most of you will be receiving, however, was bred (via traditional techniques) for a different purpose: to be more resistant to insect pressure! King Harry potatoes sport tiny hairs on their leaves, thwarting the best efforts of troublesome pests like Colorado Potato Beetles, Potato leafhoppers, and flea beetles.  The practical upshot of this trait is less pesticide use, leaving us with more beneficial insects in place, and more time for the staff for other fun activities, like weeding!

+ Kohlrabi, amazingly, is a low, stout cultivar of wild cabbage.  It will store for several weeks in the fridge, and can be eaten both raw (perfect for slaw) or cooked.

+ For practical purposes, Acorn squash is considered a winter squash, since it is harvested once the seeds have matured and the rind has hardened, and because of its storage capabilities.  However, it actually belongs to the same species (Cucurbita pepo) as the summer squashes.

Giant onion!

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Recipes

Meal Plan Menu

Thursday: 

Bok choy will give this dish a pleasant crunchiness.

Sesame Noodles with Baby Bok Choy and Roasted Chicken

From Eating Locally by Janet Fletcher
One of the most popular vegetables in the Chinese kitchen, bok choy resembles Swiss Chard, with wide white ribs and large, dark green leaves.  A petite variety of bok choy with spoon-shaped leaves, marketed as baby bok choy, can be cut in half lengthwise and braised.  Its flavor is mild and sweet, like a young Savoy cabbage.  In this recipe chopped and braised baby bok choy is tossed with Chinese noodles, peanuts, and chicken to make a dish worthy of an Asian noodle house.

Ingredients:
1 pound baby bok choy
1/3 cup peanut oil
Kosher or sea salt
1 pound fresh Chinese egg noodles or dried udon (Japanese wheat noodles)
2 Tbsp fish sauce
2 tsp Chinese chile oil, or to taste
1 cup thinly sliced green onions (white and green parts)
1 cup coarsely chopped fresh cilantro
½ cup coarsely chopped dry-roasted peanuts
1 Tbsp toasted sesame oil
2 cups hand-shredded roast chicken or duck, with or without skin

Directions:
1. Separate the bok choy leaves, with ribs intact, from the central core.  Discard the core.  With a paring knife, separate the leaves from their ribs.  (You can leave the smallest inner leaves with ribs whole)  Tear large leaves in half lengthwise.  Cut the ribs crosswise into 1-inch pieces.  Pat the leaves and ribs dry.

2. Bring a large pot of salted water to a boil over high heat.

3.  Heat the peanut oil in a large skillet over moderate heat.  Add the bok choy, season with salt, then stir to coate with the oil.  Cover and cook until just tender, about 3 minutes.

4.  Meanwhile, add the noodles to the boiling water and cook, stirring occasionally with tongs, until al dente.  In a small bowl, stir together the fish sauce and the chile oil.

5. Drain the noodles in a sieve or colander and return them to the hot pot.  Add the bok choy, green onion cilantro, peanuts, sesame oil, chicken, and fish sauce-chile oil mixture.  Toss well with tongs and serve immediately.

Friday:

I often wonder if I was capable of true happiness prior to my first encounter with a  Kohlrabi.

Butter-Braised Kohlrabi

Ingredients:
2 kohlrabi, trimmed but unpeeled and cut into 1″ cubes
1/2 cup chicken stock
4 tbsp. unsalted butter, cubed
1 tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste

Directions:
Put kohlrabi, chicken stock, 2 tbsp. butter, and thyme into a 12-inch skillet over medium-high heat. Season with salt and pepper and cover with a parchment-paper circle cut to fit inside rim of skillet. Cook, stirring occasionally, until kohlrabi is tender, about 15 minutes. Uncover, remove pan from heat, and add the remaining butter, swirling skillet until butter melts. Serve warm.

Saturday:

Bullhorn or Bells will work with this gem.

Sweet Pepper Soup

Ingredients:
2 large garlic cloves, unpeeled
1/4 teaspoon extra-virgin olive oil
3 red bell peppers
1 cup fat-free chicken broth
1 tablespoon reduced-fat sour cream
1 teaspoon 1% milk or water
1 tablespoon minced fresh chives or parsley

Directions:
Preheat oven to 350°F.

Cut off and discard root ends of garlic cloves. On a 10-inch piece of foil, drizzle garlic with oil. Crimp foil to seal and bake in middle of oven until garlic is tender, about 30 minutes. Cool, then peel.

While garlic is baking, lay bell peppers on their sides on racks of gas burners and turn flames on high. (Or put peppers on rack of broiler pan about 2 inches from heat.) Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Coarsely chop peppers and purée in a blender with roasted garlic and chicken broth.

Transfer purée to a saucepan. Heat over moderate heat, stirring, until warm, then season with salt and pepper.

Stir together sour cream and milk. Drizzle 1 teaspoon sour-cream mixture over each serving of soup and sprinkle with chives.

Sunday:

We’ve had plenty of dumpling weather lately.

Potato Dumplings

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 qt. water
1 tsp. salt
5 cups mashed potatoes
1 1/2 cups flour
2 eggs, slightly beaten
1 tsp. baking powder
1 tsp. salt

Directions:
In saucepan, bring water and 1 tsp. salt to a boil. In bowl, combine remaining ingredients; mix until fluffy. Roll into 1-inch balls; drop into gently boiling water. Cook about 7 minutes. Drain; serve warm. Serve with roast beef or gravy.

Monday:

Although the recipe calls for white onions, yellow onions will substitute wonderfully.

Fried Onions

Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com

Ingredients:
2 medium white onions, sliced in 1/10 inch thick rounds
1/3 cup canola oil
A pinch of salt to taste
A pinch of black pepper (optional)
Fresh parsley to garnish

Directions:
Sprinkle salt over onion slices. Sizzle oil in frying pan and add onion slices. Fry both sides of onions till they become caramelized. Then place them over a papel towel to soak the excess oil.
Then transfer them to a serving plate, sprinkle some black pepper (optional) and garnish with parsley.

 

Tuesday:

If you’re unable to justify a visit to the northern African country of Morocco this week, at least treat your taste buds to this culinary treat!

Moroccan-Style Stuffed Acorn Squash

Recommended by a CSA member, this recipe comes from allrecipes.com

Ingredients:
2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 tablespoons ground cumin
Salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Wednesday:

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

Preview Week 17

We are bracing for the rain and doing lots of field work today. Transplanting and seeding cover crops! We also enjoyed hosting a group of students in GEN100 at the farm to get a taste of farm work.

Cleaning up after seeding lots of cover crops today to beat the rain.

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Week 17 Preview:

+ Kohlrabi
+ Bok Choi
+ Potatoes
+ Mixed Peppers
+ Yellow Onion
+ Acorn Squash

 

No tomatoes this week as cooler temperatures have slowed the ripening, but we hope to have another round next week!