Due to Labor Day this Monday, the past couple of days have been super busy; getting all the harvests done, giving tours to GEN 100 classes from UK, cleaning up fields in preparation for cover cropping. It’s almost hard to believe it’s already Thursday. Be prepared for this week’s share…it will be a big one with a few extra surprises!
We are still taking pre-orders for Tomato Boxes. Tomato boxes consist of “second” tomatoes which are those that have blemishes and /or are super ripe and ready to be processed ASAP. Each tomato box is $25 for 25 lbs. We are also selling cabbage boxes for sauerkraut (or whatever cabbage thing you love to make!). Each box is 5 heads (or equivalent) of green cabbage for $10. Reserve your box by emailing firstname.lastname@example.org or talk to us at the Farm Stand at pick-up. If you have already reserved a box, you will receive an email from us TODAY with what you have pre-ordered and where to pick it up.
The UK Winery will be set up on CAMPUS this Thursday from 4-6pm, with the CSA. They will also be at the Farm pick-up location from 3:30-6:30pm. You may also purchase wine from them on Fridays at the farm in the classroom building from 2-6pm. Check out their blog site, ukywine.com for more information on wine varieties and prices.
What’s In Your Share
For this week, you’ll receive:
+ Delicata Winter Squash
+ Mixed Sweet Peppers
+ Hot Peppers
+ Red Onions
+ Dill OR Cilantro
+ Sorbet Swirl Watermelon
+ Cantaloupe for Farm. (Campus pick-up received their cantaloupe last week).
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, check and *NEW* this year, credit cards.
Items Available for Purchase this Week:
+ Corn: $0.50 per ear
+ Bell/Sweet Peppers: $1 each
+ Eggplant: $1 each
+ Delicata Winter Squash: $2 each or 2 for $3
+ Tomatoes: $3/lb.
+ Hot Peppers: $0.25 each
+ Red Onions: $0.50 each
+ Chard: $3/bunch
+ Celery: $3/bunch (very limited quantity)
+ Dill: $3/bunch
+ Cilantro: $3/bunch
+ 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.
+ You will need to bring your own harvest containers and – if you are interested in okra or flowers – your own pruners or scissors. All you-pick crops will also be marked in the field with a “you-pick” sign. In 2018 the main you-pick field is located south of the parking lot towards Waveland Museum Road, but close to the farm’s access road.
+ 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.
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.
+ Okra is slowing way down…it may get mowed soon, so get it while it’s still out there.
+ Hot Peppers
+ Cherry Tomatoes
+ We have a perennial herb bed, right to the west of the You-Pick field. Most of the herbs are the same as what is in You-Pick, however many are more mature, such as the sage, chives and oregano. There is also spearmint in the perennial bed.
Veggie Tips (or Facts)
+ The watermelon variety for this week is called Sorbet Swirl. This variety does have seeds, but it has a beautiful yellow flesh. Unfortunately the plants starting dying back due to disease and pest issues and we needed to go ahead and harvest the melons. A lot of the melons are small, but when we checked one of the small ones, the fruit tasted sweet and mature. Also, these melons will not last long in your fridge. I would eat them as soon as possible. If you don’t think you can eat your melon fast enough, you could always cut it up into cubes, freeze on a tray in a single layer and store in a container in the freezer. Then, you can add watermelon ice cubes to your water, lemonade or sangrias!
+ The first round of winter squash is a variety called Delicata. This squash makes a great boat for stuffing or if sliced into half-moons and roasted, you can eat the whole thing, even the skin! If cooked long enough, the skin is thin enough to be edible. Winter squash should be stored in a single layer on a kitchen counter or someplace cool. Room temperature is also fine. You can expect your squash to last about a month, but if you wish to prolong it’s shelf-stability, you can wipe the skin with a damp cloth and dish soap or a 1 part bleach in 10 parts water to prevent decay. Make sure to fully dry the squash.
+ The red onions have been processed. You can store them in a cool place in the kitchen for a couple of weeks.
+ Both the chard and kale are best stored in a plastic bag in the crisper drawer of the fridge for 5 days and possibly up to two weeks.
+ This week’s corn is a little buggy. You may find some pests (corn earworm and/or sap beetles) inside the husks. You can simply cut off the damaged part before cooking. It’s probably better to actually remove the husks and clean before cooking, rather than grilling, just to ensure you aren’t cooking any pests along with it. Corn is best eaten within the first 5 days. The quality and sweetness of corn will decrease the longer it is being stored. Store with the husks on in the fridge.
+ Cucumbers can be stored in a cool place in a perforated plastic bag. The fridge is not an ideal storage place, but if you do refrigerate, place in the crisper drawer of the fridge and make sure to keep the temperature above 40F. Cucumbers are best eaten within the week.
+ Dill and cilantro can be stored in the refrigerator. Place stems in a cup of water to keep fresh. Both will last for about a week.
+ Summer Squash can either be stored in a plastic bag in the crisper drawer or left on the kitchen counter in a cool place. Summer squash is best eaten fresh (within 4 days), although it could last up to 1-2 weeks.
+ Eggplant is similar to summer squash and peppers. You can store them in perforated bags in a cool place in the kitchen. However, if you do choose to store in the fridge, it is best to store in the crisper drawer and not below 50F. Keep eggplant away from ethylene producers. Eggplant is best within 3-5 days, though it can keep up to a few weeks.
+ All peppers can either be stored in a cool place in the kitchen, or in the crisper drawer of the fridge. Peppers may last up to 2 weeks. Nervous about your hot peppers and don’t know what to do with them? Make it into a jam!
Submitted by apprentice Cheryl Kastanowski
4 or more jalapeño peppers, seeded and chopped (or whatever hot peppers you choose)
1 1/3 cups canned apple juice
2 tablespoons vinegar
4 cups sugar
1 pouch liquid pectin
6 drops green food coloring — if desired
Sterilize 4 pint or 8 half-pint jars by boiling 10 minutes. Heat lids and let stand in hot water until ready to use.
Place peppers, juice and vinegar into large saucepan. Measure sugar into separate bowl. Stir sugar into above mixture. Mix well. Add 1/2 teaspoon butter or margarine. Bring to a full rolling boil over high heat, stirring constantly. Open Certo and quickly pour contents into pan. Pour in food coloring. Bring to a full rolling boil, stirring constantly. Remove from heat.
Skim off any foam. Fill jars immediately to 1/8-inch from top of jar. Wipe jar rims and threads. Cover quickly with lids. Screw on bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals, or process in a boiling water bath for 15 minutes.
Use this favorite Basque spread, pisto, on bread or toast or as a base for canapes made with smoked salmon, ham, anchovies, etc. From “The New Spanish Table” by Anya von Bremzen (Workman, 2005)
+ Tomatoes store best in a single layer, shoulder side down on the kitchen counter. If you have super ripe tomatoes, those can go in the fridge for up to a week, but the flavor will start to decline. If you can even keep them around for this long, tomatoes are best eaten between 4-7 days. (If kept at room temperature).
For your convenience this week’s recipes in a printable format.
Meal Plan Menu
Panzanella Bread Salad Recipe
From Simply Recipes
As you cut the tomatoes, remove some of the seeds and liquid. Your panzanella will be juicy enough. Leave the crusts on the bread chunks; they will stay chewier and give the panzanella more substance.
4 cups tomatoes, cut into large chunks
4 cups day old (somewhat dry and hard) crusty bread (Italian or French loaf), cut into chunks the same size as the tomatoes*
1 cucumber, skinned and seeded, cut into large chunks
1/2 red onion, chopped
1 bunch fresh basil, torn into little pieces
1/4 to 1/2 cup good olive oil
Salt and pepper to taste
* If you don’t have hard old bread sitting around, you can take fresh crusty bread, cut it into big cubes, lay the cubes out on a baking sheet, and put in a 300°F oven for 5-10 minutes, until the outer edges have dried out a bit (not toasted, just dried). If you use fresh bread without doing this, the bread may disintegrate into mush in the salad.
Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes.
Serve at room temperature. Yields 6-8 servings.
Serve this roasted delicata squash as a side, or make it the star of dinner with the stuffed recipe below.
Roasted Delicata Squash
2 delicata squash
2 tbsp olive oil
Salt to taste
Preheat oven to 425 degrees.
Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife.
With a sharp knife, cut delicata in half lengthwise. With a spoon scoop out the seeds and discard. Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.
Arrange the pieces in a single layer in a baking pan and coat in 2 tbsp olive oil Salt gently. Place in oven and roast 10 minutes. Using a spatula flip the squash, and continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.
Serve as a side dish.
Stuffed Delicata Squash
From Eating Well magazine
2 small delicata squash, about 12 oz each, halved and seeded
6 tsp extra virgin olive oil, divided
1/2 tsp salt, divided
1/2 cup bulgur
1 cup water
1 small onion, chopped
8 oz lean ground beef (90% or more)
2 Tbsp chili powder
1/2 cup nonfat or low fat plain yogurt
4 tsp toasted pepitas
1. Preheat oven to 425 F.
2. Brush the cut sides of the squash with 2 tsp oil and sprinkle with 1/4 tsp salt. Place facedown on a large baking sheet. Bake until tender and browned on the edges, 25 to 30 minutes.
3. Meanwhile, bring bulgur and water to a boil in a small saucepan. Reduce heat, cover and simmer until tender and most of the liquid is absorbed, about 10 minutes. Drain well.
4. Heat the remaining 4 tsp oil in a large skillet over medium heat. Add onion; cook, stirring, until beginning to brown, 4 to 5 minutes. Add beef, chili powder, and the remaining 1/4 tsp salt; cook, stirring and breaking up with a spoon, until the meat is cooked through, about 5 minutes. Stir in the bulgur and cook 1 minute. Stir in yogurt.
5. Spoon about 3/4 cup filling into each squash half. Serve sprinkled with pepitas.
Serves 4, 1/2 squash each.
From The Practical Produce Cookbook by Ray and Elsie Hoover
2 lbs. chard
1 tsp. salt, divided
5 tbsp. butter, divided
3 tbsp. flour
2 cups milk
1/4 cup shredded swiss cheese
1/4 cup grated parmesan cheese
1/4 cup soft bread crumbs
Wash chard well; drain. Cut off stalks and cut into 1 inch pieces. Coarsely chop leaves. Bring 1 inch water to a boil in a large kettle. Add chard stalks and 1/2 tsp. salt. Reduce heat. Cover and cook 3 minutes. Stir in chard leaves and cook 2 minutes. Drain well. Melt 3 tbsp. butter. Stir in flour and 1/2 tsp. salt. Gradually stir in milk until smooth. Stir constantly until mixture boils and thickens. Remove from heat and stir in chard and cheese. Turn into a 2 quart casserole. Top with bread crumbs and remaining butter. Bake at 425º approximately 20 minutes.
From The Practical Produce Cookbook by Ray and Elsie Hoover
2 medium eggplants
salt and pepper
1 cup chopped onion
4 tbsp. olive or vegetable oil
1 lb. ground beef
1 tbsp. fresh chopped parsley
1 cup peeled, seeded and chopped tomatoes
1 cup cooked rice
3/4 tsp. salt
parmesan cheese (optional)
Cut eggplants in half lengthwise. Make several cuts on the exposed flesh. Sprinkle with salt and drain 30 minutes, flesh side down. Squeeze and pat dry. Brush with oil. Put a little water into a baking pan and bake eggplants at 400º, cut side up, 15-20 minutes. Scoop out flesh leaving 1/2 inch of flesh on shells. Sprinkle eggplants with salt and pepper. Chop flesh. Saute onions in oil several minutes then add eggplant flesh and saute until golden brown. Remove from skillet and brown beef. When beef is browned add eggplant mixture, parsley, tomatoes, rice and salt. Mix well; fill eggplant shells and place in a baking dish. Sprinkle with parmesan cheese if desired. Bake at 400º approximately 20 minutes.
Fresh Corn and Tomato Fettuccine
8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husks removed
2 teaspoons plus 2 tablespoons olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
2 tablespoons minced fresh parsley
In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.
Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.
Use whatever peppers you have on hand for this recipe and serve as a side.
Bell Peppers Lemonly Dressed and Cumin-esque
From Farmer John’s Cookbook
1/2 cup plus and 1 Tbsp extra virgin olive oil, divided
2 red or purple bells, thinly sliced
2 green or yellow bells, thinly sliced
1/4 cup freshly squeezed lemon juice (1 large)
2 Tbsp minced parsley
1 tsp ground cumin
1 tsp honey (optional)
1 clove garlic, minced
1/4 cup finely chopped scallions or red onion
1/2 tsp salt
freshly ground black pepper
1. Heat 1 Tbsp of oil in large skillet over medium-high heat. Add the peppers and saute, stirring until slightly soft, about 3 minutes. Let cool.
2. Combine the remaining oil, lemon juice, parsley, cumin, honey, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and juice have combined and thickened.
3. Toss the peppers and scallions or red onion with the vinaigrette in a large bowl, add the salt and season with pepper to taste. Refrigerate for 1 hour.
Leftovers day! Clean out that fridge for new vegetables coming Thursday.