Preview CSA Week 6

We hope this week will bring a pause on the seeming never-ending rain!

Lots of goodies this week and more on the horizon.

Week 6 Preview:

+ Chard

+ Broccoli – winding down!

+ Yellow Squash

+ Zucchini

+ Carrots – hooray!

+ Chioggia Beets – these are the pink and white “bullseye” type beet

+ Basil

+ Cucumbers OR Shishito Peppers… TBD based on maturity

+ Kohlrabi and/or Napa Cabbage… TBD

We are probably still 1-2 weeks out from tomatoes. We can’t wait! Peppers and first green beans are also coming soon.

You-Pick update: There are still a few raspberries out there but not many. HOWEVER we will open the BLACKBERRIES this week! There are 2 rows in the same area as the raspberries. The ones that are netted are the ones that are ready to start harvesting. We have also spied several handfuls of cherry tomatoes in our main you-pick field ready to grab. Take a look on the lower part of the plant.

Reminder: Potluck is THIS FRIDAY. Come by after work. Gather around 5pm and eat around 5:30 or 6pm. Runs until dark. Please RSVP HERE by Wednesday!!

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CSA Newsletter Week 5, June 20th

Farm Notes

Don’t forget! Our annual CSA Member, Student and Staff Potluck is scheduled for next Friday, June 28th. This is meant to be a no-pressure event so we hope to see you at the farm. The farm will provide the main entrees and some side dishes, but any desserts or other sides will be greatly appreciated and enjoyed. Come meet your fellow members and see the farm (if you’ve never been out before) and enjoy the You-pick field.

Despite all the rain we’ve gotten over the weekend and week, we’ve gotten a fair amount accomplished at the farm this week. We’ve had just enough sun and breaks in the rain that we haven’t had to be completely miserable and harvest in the rain! The living mulch in the You-Pick field is looking good, the plastic beds have gotten weeded in You-pick, second rounds of summer squash were hand planted, plants were fertigated and over the weekend, before all the rain happened, MEGA cultivation and field work got done!

One more note before we get into what’s in the share… Some of you have been wondering about the week of July 4 for CSA pick-up, since the 4th is on a Thursday. We will be having distribution one day EARLY on Wednesday, July 3rd. So make sure you mark your calendars, Week 7 pick up will be on WEDNESDAY, July 3rd. Same times, same places. Let us know if you have any other questions at uk.csa@uky.edu or come talk to us at pick-up.

What’s In Your Share

For this week, you’ll receive:
+ Lettuce Mix
+ Broccoli
+ Yellow Squash
+ Zucchini
+ Green Onions
+ Lettuce Head
+ Red Cabbage
+ Kale
+ Rhubarb
+ Radishes

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:
+ Lettuce Mix: $8/1 lb. bag
+ Lettuce Head: $3/head
+ Broccoli: $2/head
+ Summer Squash: $2 each
+ Green Onions: $3/bunch
+ Red Cabbage: $3/head
+ Kale: $3/bunch
+ Napa Cabbage: $3/head
+ Radishes: $3/bunch

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:
+ *NEW* Flowers (Please be selective as plants are still small)
+ *NEW* Herbs (Please be selective as plants are still small)
+ *NEW* Perennial field (on the black landscape fabric next to the rhubarb. Do NOT pick the rhubarb please)
+ Raspberries are no longer under netting as they are just about done. The blackberries should be ready very soon. We will let you know when they are ready to pick.

Veggie Tips (or Facts)

You can find detailed storage information from the Vegetable Storage Information tab OR a shortened version from your Member Guide.

+ Due to all the rain we’ve had, you may want to rewash the lettuce mix before eating. There is still a lot of soil residue after we washed and spun in our packing shed.

+ Head cabbage is one of those vegetables that can be stored for several weeks. If you worry that you won’t be able to get to it this week, save it for later! If you do want to go ahead and preserve it for later, try it as a sauerkraut.

How to make saurekraut:
From The Practical Produce Cookbook by Ray and Elsie Hoover

Remove defective and coarse outer leaves from the cabbage. Cut away any spoiled or damaged spots. Rinse heads in cold water to remove dust or visible dirt particles. The bacteria needed to ferment the cabbage are found on the cabbage leaves.

Cut heads into halves or quarters and slice or shred the cabbage so that the shred is long and thin as possible. If you use a food processor, you may not get this characteristically desirable shred, but it will not affect the fermentation.

Weigh the cabbage. Place it in the container (crock or food grade plastic pail). For every 5 lbs. of cabbage, sprinkle with 3 tbsp. pure canning/pickling salt (use a non-iodized salt because iodine will prevent the bacterial fermentation necessary to change cabbage into sauerkraut). Mix well to distribute the salt uniformly. Allow the salted cabbage to stand a few minutes to wilt slightly. Then pound the cabbage firmly with a wooden tamper until enough juices are drawn out to cover the cabbage. Repeat this procedure, layer by layer, until the container is filled to the desired depth and the cabbage is completely covered with juice. Leave at least 4-5 inches between the cabbage and the top of the container.

A water-filled plastic bag is one of the easiest and best ways to both cover and weight down the cabbage. Be sure that you use a heavy-duty, watertight plastic bag that is intended for food use and is not colored. Fill the bag with water to a depth of 3-4 inches, allow the bag to completely cover the cabbage and tie securely.

As an alternative method, cover the cabbage with a clean cloth or clear plastic, fitting the covering snugly against the sides of the container. Then cover it with a wooden, china or other nonmetallic disc and place a weight on top. It is absolutely essential that you cover the cabbage and liquid to exclude air, since the fermentation process requires anaerobic conditions (without air).

Place the container of cabbage in a well-ventilated place with a relatively constant temperature. If kept at room temperature (68-72ºF), the kraut should be ready in three to four weeks. At higher temperatures, fermentation will proceed more rapidly and the kraut will be ready sooner. Similarly, if kept at temperatures lower than 68ºF, a slow fermentation will occur, but may be incomplete if the temperature drops below 60º. It is desirable to provide 68-72ºF temperature during the first several days in order to begin production of the acid which will preserve the cabbage. Then, if desired, the container could be stored in a cooler area (basement, unheated garage, etc.) if you want a slower fermentation. If the temperature drops below freezing, fermentation will stop, but will start again when the temperature rises into a favorable range.

Check the container daily. During the fermentation, film yeasts or molds may form on the surface of the liquid. If they appear, skim them off. If any discoloration appears within the top inch of kraut, remove it. If you are using a cloth covering, rinse or replace it each time you remove scum or spoiled cabbage.

+ Don’t know what to do with the rhubarb? If you’d like to preserve it for later, try this Rhubarb Preserves recipe below!

Rhubarb Preserves

Ingredients:
5 cups finely chopped rhubarb
4 cups sugar
3 oz. pkg. red gelatin

Directions:
Mix rhubarb and sugar and let stand to form its own juice. Bring to a boil and boil approximately 10 minutes or until rhubarb falls apart. Remove from heat. Add gelatin and stir well. Put in freezer containers and freeze.

+ Did you know you can eat the radish greens? Sauté or steam them like you would any other greens or add them to quiches! If you plan on using both the greens and the roots, but not at the same time, store them separately. You can cut the greens off right above the root and store in a plastic bag in the crisper drawer of the fridge. If the radish roots start to get soft, you can place them in a container of water in the fridge and they will perk right back up!

+ As we get into more of the staple summer crops, stir fries can become your best friend. It’s simple to make a pot of rice or noodles and just sauté whatever veggies you have on hand. You can use this time to experiment with different flavors and sauces. I also recommend quiches! They are easy to make, can be frozen for later and you can even eat them for breakfast, which means you are fitting in veggies for the first meal of the day!

Recipes

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

Meal Plan Menu

Thursday:

Try a new dressing on your salad this week.

Honey Poppy Seed Dressing

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1/3 cup vegetable oil
1/4 cup honey
2 tbsp. cider vinegar
2 tsp. poppy seeds
1/2 tsp. salt

Directions:
In a small bowl or jar with tight-fitting lid, combine all ingredients; shake well. Serve over a green salad or fresh fruit. Refrigerate. Makes about 2/3 cup.

Friday:

Stuffed Zucchini (or Yellow Squash) Boat
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 zucchini or yellow squash
12 oz. pork sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 cup corn
4.5 oz. jar mushrooms, drained
1 cup tomatoes, peeled, seeded and chopped
1/4 cup grated Parmesan cheese
1 tbsp. parsley flakes
1 cup shredded mozzarella cheese

Directions:
Trim ends from zucchini and cook in boiling water for 10 minutes. Slice each in half lengthwise. Cut thin slices from the bottom so each half will sit upright. Remove seeds, leaving 1/2 inch pulp on all sides. Place on ungreased jelly roll pan. Set aside. In large skillet, brown sausage, onion and peppers; drain well. Stir in corn, mushrooms, tomato, Parmesan cheese and parsley flakes. Spoon sausage mixture evenly into zucchini halves. Cover with foil. Bake at 350º for 25-35 minutes or until thoroughly heated. Remove foil. Sprinkle mozzarella cheese on each filled zucchini. Broil 6-8 inches from heat for 2-3 minutes or until cheese melts.

Variation: Brown 1 lb. hamburger, 1 cup chopped onion, and 1 cup chopped sweet peppers. Add 2 cups cooked rice and 1-2 cups spaghetti sauce, white sauce or cheese sauce. Sprinkle with cheese if desired. Stuff squash with your favorite casserole ingredients or casserole leftovers.

Saturday:

Sesame-Walnut-Ginger Broccoli

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

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

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

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

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

Sunday:

Kale and Gruyere Panini

From Eating Well magazine

Ingredients:
1 Tbsp extra virgin olive oil
1 small onion, finely chopped
3 Tbsps balsamic vinegar
1 clove garlic, minced
8 cups chopped kale
1/4 cup water
1/4 tsp salt
8 slices country bread, preferably whole wheat, 1/4 inch thick
Olive oil cooking spray
1 cup shredded Gruyere or fontina cheese
1 medium tomato, cut into 8 thin slices

Directions:
1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until golden brown, 5 to 7 minutes. Add vinegar and cook until almost evaporated about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale, water, and salt (the pan will be full). Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes. Remove from heat.

2. To prepare panini: Preheat panini maker to high. Coat one side of each slice of bread with cooking spray. With the sprayed side down, spread the kale mixture on 4 slices of bread (about 1/2 cup per sandwich). Top each with 1/4 cup cheese and 2 slices tomato. Top with remaining bread, sprayed side up. Press in the panini maker until crispy, 3 to 5 minutes.

No panini maker? To make on stovetop, heat 1 tsp oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place a medium skillet on top and add four 15-oz cans to weigh it down. Cook the sandwiches, turning once, until golden brown, 2 to 3 minutes per side. Repeat with the remaining sandwiches.

Serves 4, 1 panini each.

Monday:

Hummus with Green Onions

From Farmer John’s Cookbook

This chickpea purée uses the ‘delicate pungency’ of green onions to add variety to a favorite dish.

Ingredients:
3 cups cooked chickpeas, fresh or canned (2 15.5 oz cans), rinsed
1/2 cup coarsely chopped green onions (about 3)
1/2 cup tahini plus more to taste
1/2 cup freshly squeezed lemon juice (about 3 lemons)
1/3 cup fresh parsley
2 cloves garlic, minced
3/4 t salt plus more to tate
1/4 t ground cumin plus more to taste (optional)
Pinch cayenne pepper (optional)

Directions:
Put all the ingredients in a food processor and process until they form a thick paste. (Alternately, mash and mix everything together with a potato masher, or run the beans through a food mill and stir in the remaining ingredients.)  Season to taste with extra salt, cayenne, and cumin.  If you like your hummus creamier, stir in more tahini.  Serve at room temperature or chilled.

+++

Rhubarb Salsa

Ingredients:
2 cups rhubarb, sliced small
1 apple, sliced or diced
1 jalapeno, seeded and sliced
3 green onions, sliced
2 tbsp. honey
juice of 2 limes

Directions:
Blanch rhubarb for 3 minutes. Drain and let cool. Mix all ingredients and serve with tortilla chips.

Tuesday: 

Au Gratin Cabbage

From Simply in Season

Ingredients:
2 cups cabbage, shredded
1/2 cup carrots, shredded
1/3 cup green onions, chopped
1/2 cup milk
1 egg
3 Tbsp cheese, shredded

Directions:
Sauté cabbage, carrots, and green onions until crisp-tender in greased frypan. Transfer to a greased 1-quart baking dish. Combine milk, egg, and cheese in a small bowl. Pour over vegetables. Garnish with 1 Tbs fresh parsley and 1 Tbs grated Parmesan cheese. Bake. at 350°F for 30-35 minutes.

Wednesday:  

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

BONUS RECIPE!

Rhubarb and Orange Coffee Cake
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 1/3 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. grated orange rind
1/4 cup butter
3/4 cup sugar
1/2 cup orange juice
1 egg, slightly beaten
1 1/3 cup 1 inch rhubarb pieces
2 tbsp. sugar
1/2 tsp. cinnamon

Directions:
Combine flour, baking powder, salt and orange rind. Beat together butter and sugar until light and creamy. Stir in juice and egg until well mixed. Add dry ingredients and mix only until evenly moistened. Fold in rhubarb. Pour into a 9×9 cake pan. Combine sugar and cinnamon and sprinkle over batter. Bake at 350F for 30 minutes.

Preview CSA Week 5

The deluge of rain is going to make this week difficult for farming. We’re trying not to float away. The water combined with the heat has speeded some crops up.

Preview for Week 5:

+ Lettuce Mix

+ Head Lettuce – while we would like to spread the lettuce out, it seems we may be winding down lettuce season sooner than later. This will be the last week for head lettuce and we are not sure if we will have another lettuce mix harvest after this one due to heat.

+ Kale

+ Yellow Squash

+ Zucchini

+ Broccoli

+ Green Onions

+ Rhubarb – time for more salsa now that we have green onions to pair with it!

+ Red Cabbage

Coming soon: carrots, radishes, beets, cucumbers, green cabbage, cauliflower, basil, peppers…

 

For You-Pick we will soon have blackberries to open up. We will notify everyone via the newsletter. Raspberries are about done, but we now have herbs and flowers available for you-pick in our main field as well.

CSA Newsletter Week 4, June 13th

Farm Notes

Save the date for June 28th for our CSA Member, Student and Staff Potluck. This is meant to be a no-pressure event so we hope to see you at the farm! The farm will provide the main entrees and some side dishes, but any desserts or other sides will be greatly appreciated and enjoyed. Come meet your fellow members and see the farm (if you’ve never been out before) and enjoy the You-pick field.

It was another push to get some cultivation and transplanting done before the next rain event this week. As you will get to know as the season goes on, it is always a challenge to get field work done in the small windows of time between rain. Depending on how hot and windy it is and how much rain we received affects how long it takes for fields to be dry enough to cultivate or to get a tractor in the field for planting. From last week’s rain, it took until Tuesday afternoon for it to dry out. And then of course, it rained again Wednesday night. Hopefully we will get a bit of a dry spell so we can catch up on the much needed weeding.

What’s In Your Share

For this week, you’ll receive:
+ Green Leaf Lettuce
+ Spinach
+ Broccoli
+ Napa Cabbage
+ Beets
+ Yellow Squash
+ Zucchini
+ Herb bunch: Cilantro, dill, sage, thyme, spearmint, oregano, OR chives

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:
+ Green Leaf Lettuce: $3/head
+ Spinach: $6/ 0.75 lb. bag
+ Broccoli: $2/head
+ Napa Cabbage: $3/head
+ Beets: $3/bunch
+ Herbs (cilantro, dill, thyme, spearmint, sage, chives, oregano): $2/bunch
+ Summer Squash: $2 each

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

View this post on Instagram

First of the cabbage harvests today!

A post shared by UK CSA (@ukcsa) on

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* Flowers (Please be selective as plants are still small)
+ *NEW* Herbs (Please be selective as plants are still small)
+ *NEW* Perennial field (on the black landscape fabric next to the rhubarb. Do NOT pick the rhubarb please)
+ Raspberries under netting

Please find a staff member to assist and orient you. This is their first full year producing so we cannot be sure of how much fruit load they will bear or how long the berries will be available. Blackberries will soon follow.

Note that we are netting the berries to keep unwanted bugs (and birds) out. Please be sure to step under the net to harvest and replace any pavers removed to hold down the edges of the netting on the ground.  There are two varieties planted and one of them (on the east side) is thorny, so you may want gloves handy. Review you-pick guidelines in your CSA Member Guide. Please also remember to bring your own containers for harvest and be considerate of others! Thank you.

View this post on Instagram

Morning chard harvest!

A post shared by UK CSA (@ukcsa) on

Veggie Tips (or Facts)

You can find detailed storage information from the Vegetable Storage Information tab OR a shortened version from your Member Guide.

+ The summer squash is really starting to come in now. If you are finding that you can’t use it all up, try using it in baked goods or freeze it for later. Although blanched, frozen squash will lose some of it’s texture when used in dishes. I recommend adding it to curries, stir fries or soups. OR instead of freezing the squash on its own, make a quiche with it and freeze the whole quiche for a quick breakfast or dinner later.

How to freeze summer squash:

Sliced: Choose young squash with tender skin. Wash, slice or cube; blanch three minutes. Cool immediately in cold water, drain and put into freezer containers. Freeze.

Mashed: Wash, slice and cook in a very small amount of water until just tender. Mash. Pour into a bowl, set in ice water to cool quickly. Package and freeze. Frozen summer squash works best in baked goods recipes.

+ If you so choose, you can eat the beet greens. However, if you don’t plan on using both the roots and greens at the same time, they store best separately.

+ Both the cilantro and dill are best stored with the cut ends in a cup of water in the fridge. Don’t wash until just before you use it.

+ Napa cabbage is a crisp cabbage, also known as Chinese cabbage. Although this type of cabbage could also be used in a traditional coleslaw, most often it is used in stir fries or soups.

Recipes

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

Meal Plan Menu

Thursday:

Try this lettuce wrap recipe, but instead of the veggies it calls for, try using what you have from the share….summer squash, beets or broccoli.

Vegetarian Sushi (aka Lettuce Wraps)

From bon appetit

Ingredients:
4 to 8 lettuce leaves
3 ounces somen (thin Japanese wheat noodles)*
1/2 cup matchstick-size strips carrots (or substitute summer squash or broccoli?)
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper (can be left out)
Fresh cilantro leaves
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar

*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.

Directions:
Pat lettuce leaves dry. Put water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.

Arrange 4 lettuce leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.

Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.

Makes 24.
Per serving: calories, 20; fat, 0 g; sodium, 56 mg; cholesterol, 0 mg

Friday:

Roasted Beets and Sauteed Greens with Hazelnuts and Goat Cheese

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

Directions:
Preheat the oven to 350° F.

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

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

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

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

Saturday:

This would be a great side dish or a stand alone meal.

Braised Spinach with Eggs

Ingredients:
4 Tbsp butter
1 bunch spinach
4 eggs
Parmesan cheese, shaved

Directions:
Put 4 tablespoons butter in a large saucepan over medium heat. When it melts, add spinach, one handful at a time, stirring, and sauté until it wilts, about 5 minutes. Form 4 nests in the spinach and crack an egg in each. Cover and cook until egg whites are set, about 4 minutes. Garnish with shaved Parmesan.

Sunday:

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.

Monday:

Most frozen pie crusts come in twos. This is a great freezer meal to make and have for later. I also always end up just adding whatever other veggies I have on hand (spinach, shredded beets, broccoli, etc.).

Zucchini (or Summer Squash) Quiche
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
3 cups grated zucchini (or yellow squash)
1 cup finely chopped onion
1 cup swiss or mozzarella cheese
1 unbaked, 9 inch pie shell
1/2 cup light cream or whole milk
3 eggs
1/2 tsp. salt
1/2 tsp. basil or oregano
1/4 tsp. thym

Directions:
Wrap zucchini in a dish towel and squeeze to remove excess water. Combine zucchini, onion and cheese. Spread into the unbaked pie shell. Briefly beat together remaining ingredients and pour over zucchini mixture. Bake at 400F for 20 minutes. Reduce heat to 350F and bake 20 more minutes or until knife inserted in center comes out clean.

Tuesday: 

Grilled Ginger-Sesame Chicken Chopped Salad

Ingredients:
1/2 cup coconut aminos
2 tbsp. finely minced ginger
3 tbsp. olive oil
1 tbsp. toasted sesame oil
1 tsp. sriracha
1/2 tsp. salt or to taste
1/4 cup apple cider vinegar
1/4 cup chopped green onions
2 (9 oz.) boneless skinless chicken breasts
1 lb. napa cabbage, halved lengthwise and thinly sliced crosswise
1 1/2 to 2 cups matchstick carrots
2/3 cup slivered or sliced almonds, toasted
1/2 cup cilantro leaves, chopped
3 chopped green onions, green and white parts
1 tsp. white sesame seeds, toasted
1 tsp. black sesame seeds

Directions:
Whisk together coconut aminos, ginger, olive oil, sesame oil, sriracha and salt. Add chicken breasts to a large resealable bag and add 3 tbsp of the marinade mixture, reserving remaining. Transfer chicken to refrigerator and let rest at least 30 minutes. Add apple cider vinegar and chopped green onions to remaining dressing mixture and whisk together. Heat a grill or grill pan or stove top over medium-high heat. Brush grill lightly with coconut oil, then place marinated chicken on grill and cook, about 4 minutes per side or until chicken has cooked through. Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into 1/4″ strips. In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.

Wednesday:  

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

Bonus:

Lemon Summer Squash Bread (makes 2 loaves)
from Heather Christo’s blog

Ingredients:
1 cup melted butter
2 1/4 cups sugar
1/4 cup plus 2 tbsp. lemon juice
2 tsp. lemon zest
3 eggs
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 1/2 cups grated summer squash (or zucchini)
1/2 cup powdered sugar
3 tsp. lemon juice

Directions:
Preheat the oven to 350 degrees. Prepare 2 loaf pans with baking spray. Melt the butter in a small pan. Combine the sugar and lemon juice and zest in a mixing bowl. Add the butter and mix to combine. Add the eggs one at a time and beat until the batter is light and fluffy (about 2-3 minutes). Meanwhile, combine the dry ingredients in a separate bowl. Add the dry ingredients to the mixing bowl and barely combine into a batter. Add the grated squash and mix until just combined. Divide the batter between the two pans and smooth the tops with a spatula. Bake the bread at 350 degrees for 1 hour. Take the bread out and let cool until the pan is just cool enough to handle. While the bread is cooling, make the lemon glaze. Add the 1 tbsp. of butter to a small pan and melt it. Remove the pan from the heat and add the 3 tsp. of lemon juice. Whisk to combine. Add the powdered sugar and whisk to combine. Add the water to thin it to the right consistency. Turn the loaf out and drizzle the glaze over top of the loaf. Slice and serve warm or at room temperature.

+++

Zucchini Nut Bread

Submitted by a CSA member

Ingredients:
1 ½ cups whole wheat flour
1 ½ cups unbleached flour
½ tsp baking soda
1 Tbsp baking powder
¼ tsp salt
2 tsp cinnamon
3 eggs
3 C shredded or grated zucchini (You can peel the zucchini if desired. If it seems really wet you can press some of the moisture out before using. You can also substitute some yellow squash and carrot.)
1 ½ C sugar (I used white sugar first but tried and preferred brown sugar the second time).
4 Tbsp cooking oil
2 Tbsp orange juice
2 tsp grated lemon peel and a squeeze of juice in the batter
½ cup chopped nuts

Directions:
Mix dry ingredients in one bowl, wet in another. Add wet to dry, stirring just until combined. Add nuts. Pour into 2 loaf pans. Bake at 350 F for about 50 minutes (or until a toothpick inserted comes out clean). Cool on rack for 10 minutes, remove from pan.

Preview CSA Week 4

Just a reminder that our CSA Member, Student, and Staff Potluck at the farm is only a few weeks away on Friday June 28th! We hope you’ll plan to attend.

You-Pick for CSA members is open still for raspberries this week. Blackberries are right around the corner… we will let you know when they are ready. You-Pick hours are Mon-Fri from 7:30am-4pm. Thursday hours are extended until 6:30pm, same as the CSA share pick up window.

Here is the preview for CSA week 4:

+ Green Leaf Lettuce

+ Spinach

+ Broccoli

+ Yellow Summer Squash

+ Zucchini

+ Beets

+ Napa Cabbage

CSA Newsletter Week 3, June 6th

Farm Notes

The first two days of the week were crazy packed days as we rushed to beat the coming rain. We harvested for the share, transplanted 2 winter squash fields, the second round of cantaloupes and direct seeded green beans. Irrigation was set up for the newly planted fields (yes I know…even with the rain we have to irrigate things that are under plastic raised beds or covered). Even with all the field cultivation that got done, with this next bout of rain the weeds are going to explode. Weeding and the labor to do it are probably the biggest challenge for us as organic growers. Much of the weeding can be done mechanically, but after this rain, we will have a lot of hand weeding and scuffle hoeing to do!

What’s In Your Share

For this week, you’ll receive:
+ Lettuce Mix
+ Turnips with greens
+ Yellow Squash
+ Zucchini
+ Chard
+ Radishes
+ Broccoli
+ Peas (FARM only)
+ Garlic Scapes

View this post on Instagram

Getting lots done while the soil is just right.

A post shared by UK CSA (@ukcsa) on

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:
+ Lettuce Mix: $4/ 0.5 lb. bag
+ Turnips: $3/bunch
+ Summer Squash: $2 each
+ Chard: $3/bunch
+ Broccoli: $2 per head
+ Garlic Scapes: $3.50/bunch

The UK Winery will be at the FARM ONLY this Thursday 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 Hops are taking off!

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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:

+ Raspberries under netting

Please find a staff member to assist and orient you. This is their first full year producing so we cannot be sure of how much fruit load they will bear or how long the berries will be available. Blackberries will soon follow.

Note that we are netting the berries to keep unwanted bugs (and birds) out. Please be sure to step under the net to harvest and replace any pavers removed to hold down the edges of the netting on the ground.  There are two varieties planted and one of them (on the east side) is thorny, so you may want gloves handy. Review you-pick guidelines in your CSA Member Guide. Please also remember to bring your own containers for harvest and be considerate of others! Thank you.

View this post on Instagram

Turnips looking fine!

A post shared by UK CSA (@ukcsa) on

Veggie Tips (or Facts)

You can find detailed storage information from the Vegetable Storage Information tab OR a shortened version from your Member Guide.

+ This week’s turnip roots come with the greens attached. Although the roots and greens are stored best separately, you can save the greens and try them in a recipe (like the one in the recipe section below!) Turnips are another great versatile vegetable. Try roasting them, adding to soups or stews, mashing or even eaten raw in salads or with dips or hummus.

To freeze turnips:

Remove tops; wash, peel, slice or dice (1/2 inch). Blanch for 2 minutes. Cool immediately in cold water; drain, package and freeze. The greens can be frozen using the same method for the roots of washing and discarding any damaged leaves and blanching for 2 minutes.

+ Broccoli is another great vegetable for freezing if you are worried about not getting to all of your veggies.

How to freeze broccoli:
Wash. For uniformity in blanching split stalks lengthwise, leaving heads about 1 to 1 1/2 inches in diameter. Blanch in water for 3 minutes. Cool immediately in cold water; drain and put in freezer containers.

+ Did you know that summer squash can grow up to an inch a day?! Because of this, we harvest squash 3 times a week. We also try to get them smaller and close in size, but there will always be a variety of sizes in the bin. No worries though! Bigger squash have bigger seeds, which some people may not prefer for eating fresh, however, big squash make great vegetables for breads and baked goods! I encourage you as the season goes on (and you get tired of the squash???) to try them in breads, baked goods and freezing. Be sure to be on the look out for preservation and other recipes to try.

Recipes

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

Meal Plan Menu

Thursday:

Try this sweet and tart dressing on salad. Adding boiled eggs, quinoa or dried fruit are great additions to salads besides sliced or shredded veggies.

Sweet and Tart Mustard Dressing from Mollie Katzen’s Moosewood Cookbook.

Ingredients:
6 tbsp. olive oil
2 tbsp. Dijon mustard
4 tbsp. red wine vinegar
2 tsp. real maple syrup or honey
salt and pepper, to taste

Directions:
Whisk everything together. Cover and chill.

Friday:

Probably 99% of the turnip bunches are Hakurei turnips. However you may find a stray purple top turnip in the bunch. They work just as well in the recipe below.

Glazed Hakurei Turnips

Bring out the flavor in these most delicate and delicious Japanese turnips.

Ingredients:
1 bunch hakurei turnips,, trimmed, and quartered, greens reserved
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt

Directions:
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

Saturday:

Swiss Chard with Lentils and Feta Cheese

Ingredients:
2 tablespoons olive oil
1/2 cup small-dice yellow onion (from about 1/2 medium onion)
2 medium garlic cloves, finely chopped
1 cup brown or green lentils
2 cups water
12 ounces Swiss chard (about 1 bunch)
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
4 teaspoons red wine vinegar
1/2 cup crumbled feta cheese (about 2 1/2 ounces)

Directions:
Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the lentils, stir to combine, and add the water. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside. Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside. Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes. Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.

Sunday:

You can sauté the squash or make a stir fry out of it or you can try this fritters recipe below.

Quick and Crispy Vegetable Fritters

Ingredients:
2 cups shredded zucchini (or yellow squash)
2 cups shredded carrots
2 cloves garlic, minced
2/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white part)
2 tbsp. olive oil
sour cream or yogurt for serving

Directions:
Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.

Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.

Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.

Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.

Serve the fritters immediately topped with sour cream or yogurt.

Monday:

Broccoli Sausage Pasta

Ingredients:
1 lb turkey italian sausage
1 lb broccoli
1 box shaped pasta
1 onion
as much garlic as you can stand
Toasted Pine nuts
Parmesan Cheese
Chicken Stock
Red Pepper flakes

Directions:
Saute onion and garlic in pan until softened. Add sausage and saute until browned. At the same time, blanch the broccoli in boiling water and drain and cook pasta in boiling water until Al dente. Once Broccoli is done add it to the sausage mixture along with crushed red pepper flakes to taste. Add small amount of chicken or vegatable stock to moisten the “sauce”. Place a good amount of pasta on plate, add shaved parmesan, add “sauce”. Add more parmesan and toasted pine nuts.

Tuesday: 

French Breakfast Radishes Sautéed in Butter

From the blog coolcookstyle
Ingredients:
Butter
Olive oil
1 bunch of French breakfast radishes, trimmed and halved lengthwise
Salt
Chives

Directions:
In a skillet large enough to accommodate all the radishes, melt a big knob of butter with a little bit of olive oil. When the butter begins to foam, add the radishes. Season them with salt and sauté them until the radishes lose their opacity and they all begin to turn translucent. Transfer the radishes to a serving dish and snip fresh chives over them before serving.

Wednesday:  

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

Preview CSA Week 3

Entering week 3 and many of our favorite crops are coming soon…

This week will bring:

+ Lettuce Mix

+ Summer Squash and Zucchini – just starting to really come on!

+ Radishes

+ Turnips with greens

+ Chard

+Broccoli

Reminder: raspberries are still available for you-pick at no additional cost to CSA members. You pick is open during farm hours, 7:30am-4pm, with extended hours until 6:30pm on THURSDAY.