Fall CSA – Preview Week 6

This week we spent some time near Berea to learn from another fellow organic grower in our region, Bryce at Lazy Eight.

We’re back at the farm and ready for another week of veggies!

Preview of items to come this week in fall CSA shares:
+ Kale
+ Carrots
+ Butternut Squash
+ Savoy Cabbage

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Kicking Off Another 4 Weeks of FALL CSA!

We’re baaack! We hope everyone enjoyed their Thanksgiving holidays with lots of good food.

We are very excited to continue our Fall CSA program — the first time! — for an additional 4 weeks. THANK YOU to everyone who has shared our excitement for these fresh and organic vegetables in these colder months. We are thankful for each of our amazing customers who support us and other regional growers with their food dollars.

Our Fall CSA will be for 4 more Thursdays on campus and Fridays at the farm:
Nov 29/30
Dec 6/7
Dec 13/14
Dec 20/21

Cost for this second installment of $60 will be due THIS WEEK when you pick up your share. We can take cash, check, or card on site.

If you’d like to join these last 4 weeks — please email us at: uk.csa@uky.edu
We have a few spots open!

Preview for Fall CSA Week 5:
+ Bok Choi
+ Purple Potatoes
+ Beets
+ Leeks or bulb Onions

Thanksgiving Box Pick-up, November 20th

Farm Notes

Happy Thanksgiving!

We hope that you have a wonderful Thanksgiving, spending time with family and friends, enjoying great, locally grown veggies. Does it get much better than this?

Be sure to check below for storage tips and a few recipes to try for your thanksgiving feast.

The UK Winery will be selling wine at campus pick-up from 4-6 pm. Check out their blog site, ukywine.com for more information on wine varieties and prices.

What’s in Your Share

In the Winter Storage Box you’ll receive:
+ Sweet Potatoes: 4 lbs.
+ Potatoes (buff skin variety): 4 lbs.
+ Garlic
+ Winter Squash: Pie Pumpkin (1), Butternut (2), Acorn (1), plus 2 other miscellaneous
+ Beets: 2-3 lbs.
+ Turnips: 2-3 lbs.
+ Carrots: 2 lbs.
+ Savoy Cabbage
+ Herbs: Sage or Thyme

In the Fall Greens Box you’ll receive:
+ Spinach
+ Lettuce Mix
+ Kale
+ Collards
+ Arugula
+ Cauliflower (white and/or Romanesco)
+ Garlic
+ Butternut Squash (1)
+ Brussels Sprouts
+ Herbs: Sage, Oregano or Chives
+ Popcorn
+ Savoy Cabbage
+ Baby Ginger

Farm Stand

The CSA Farm Stand (which is for purchasing “extras”) will be set up on campus from 4-6pm. Items available will be on a first come, first served basis. We accept cash, check and credit cards.

If you forgot to pre-order a thanksgiving box, we will have few extras available for sale. Both the Storage Box and Fall Greens are $35 each.

Items Available for Purchase this Week:
+ Sweet Potatoes: $10/4 lb. bag
+ Potatoes: $5/4 lb. bag
+ Garlic: $1.50/bulb
+ Butternut Squash: $3 each
+ Acorn Squash: $2 each
+ Honeynut Squash: $1.25 each
+ Beets: $3/lb.
+ Turnips: $1.25/lb.
+ Herbs: $1.50/bunch
+ Spinach: $6/bag
+ Lettuce Mix: $6/bag
+ Kale: $3/bunch
+ Collards: $3/bunch
+ Arugula: $4/bag
+ Large Broccoli: $2 each, Small Broccoli: 2 for $1
+ Cauliflower: $3 (small), $4 (large)
+ Brussels Sprouts: $3/stalk
+ Baby Ginger: $5/0.5 lb. carton

Veggie Tips (or Facts)

+ Sweet potatoes and potatoes are stored in very similar conditions. Store them in a cool, dry and dark place. Avoid storing them in the fridge or any place cooler than 50F. Sweet potatoes will store anywhere from 4-6 months while potatoes will store for about 2 weeks up to several months.

+ The garlic has already been processed. Store it in a mesh bag or dish on the kitchen counter. It will last for several weeks, up to several months.

+ All 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. Most all winter squashes are interchangeable in recipes.

+ All root crops such as beets, carrots and turnips store best in the crisper drawer of the fridge. Most of these crops will store for several weeks and even up to several months. Limp roots can be rehydrated by placing in a container of cold water in the fridge for a few hours.

+ Cabbage stores best in the crisper drawer of the fridge for up to several weeks.

+ Herbs can be stored in a container with about an inch of water in the fridge. Replace the water daily. You can also dry herbs. Check out the Preservation tab, Herbs for more information on how to best dry different types of herbs.

+ All leafy greens store in about the same way. They store best in a plastic bag in the crisper drawer of the fridge. Lettuce mix, arugula and spinach are best used within the week. Collards and kale will last a little bit longer, but are also best used by the end of the week.

+ Brassicas such as broccoli and cauliflower are best stored in a perforated plastic bag in the crisper drawer of the fridge. Broccoli is best eaten within the week. Cauliflower will store for a little bit longer; up to 2 weeks.

+ Brussels Sprouts store best if the brussels are left on the stalk. If storing the whole stalk, wrap the stub end in a moist towel. If storing individual brussels, wrap in a moist towel and store in a perforated plastic bag in the crisper drawer of the fridge. Brussels Sprouts should store for 3-5 weeks.

+ You can store popcorn on the cob, as it comes, or you can shell the kernels and store in an airtight jar. You can also pop the whole cob as-is in the microwave in a paper bag if you don’t want to shell the kernels. See the recipe archive for different ways to pop popcorn.

+ The ginger that you are getting today is actually classified as “baby ginger” because it is still immature and has not formed the tough outer skin that you see on ginger in the grocery store. Because it is baby, the skin is tender and there’s no need to peel before using. Baby ginger can be sliced, grated or pureed for use. Because it doesn’t have the tough outer skin, it will not store for as long as the grocery store ginger. Store baby ginger at room temperature for a couple of weeks and in the crisper drawer of the fridge for up to 3 weeks. However, once refrigerated, baby ginger needs to stay refrigerated. You can also freeze baby ginger and keep it for up to a year, frozen. To freeze: freeze whole pieces in a bag, slice or grate or you can even puree it and freeze it into ice cube trays. If you’ve frozen a whole piece, you can grate what you need and then return the piece back to the freezer. It’s important to keep frozen ginger frozen, otherwise it will get mushy.

Recipes

Bacon and Brown Sugar-Braised Collard Greens
Submitted by CSA Friend Kristin Ingwell Goode.

Ingredients:
2 bacon slices
1 cup chopped onion
1 garlic clove, minced
2 cups water
1 tbsp. brown sugar
2 tbsp. cider vinegar
1/2 tsp. salt
1/2 tsp. ground red pepper
1 16 oz. package pre-washed torn collard greens (or fresh!)

Directions:
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally. Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.

+++

Roasted Vegan Thanksgiving Vegetable Bowl

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

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

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

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

+++

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

Roasted Acorn Squash with Orange-Cranberry Glaze

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

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

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

+++

Pesto Pinwheel Rolls

Ingredients:
For the arugula and walnut pesto:
4 cups baby arugula or mature arugula leaves with stems removed, tightly packed
3/4 cup walnuts
3 large garlic cloves, peeled
3/4 to 1 cup extra virgin olive oil
1 cup freshly grated parmesan or romano cheese
salt and pepper to taste

For pesto pinwheel rolls:
1 batch semolina bread dough
1 1/2 cups arugula pesto
non-stick cooking spray or olive oil to brush pans

Directions:
For arugula and walnut pesto:
Place a heavy-bottomed skillet or frying pan over medium heat, add the walnuts and toast them, shaking the pan frequently to prevent scorching, until the nuts are shiny and fragrant. When they reach this point, immediately turn them into the bowl of a food processor fitted with a metal blade.
Add the garlic and arugula leaves, fix the lid in place and turn on the food processor. With the machine running, drizzle the olive oil into the feed tube until it reaches your desired consistency.
Scrape the pesto into a bowl and stir in the grated cheese, then taste and add salt and pepper to your liking.
Store tightly covered in the refrigerator for up to a week.

For pesto pinwheel rolls:
Use non-stick cooking spray or brush olive oil into four 8-inch round cake pans or two 12-cup muffin tins. Set them aside.
On a lightly floured surface, roll the dough into a rectangle that is about 24-inches by 18-inches.Spread the pesto over the surface of the bread dough, leaving about an inch of one long edge clean.
Gently but firmly roll the dough, beginning at the long edge that is spread with pesto, jelly-roll style, until you reach the clean edge. Pinch the dough together at the seam. It may not hold together completely, but that is okay. Lay the tube seam side down and cut first in half, then cut each half into 12 equally sized rounds. Put them into the prepared pans (6 rolls in each cake pan or 1 roll in each cup of the muffin tins.)
Lightly cover with plastic wrap and set aside to rise until slightly puffy looking (about 30 minutes.)
Preheat oven to 400°F.
Bake the rolls for 18-24 minutes, or until completely set and rich golden brown. Allow the rolls to cool in the pans for 5 minutes before turning them out onto a rack. They can be eaten warm or cooled and stored at room temperature for 3 days in a tightly covered container.

+++

Turnip Puff

Ingredients:
6 cups cubed turnips or rutabaga
2 tbsp. butter
2 eggs beaten
3 tbsp. butter
1 tbsp. brown sugar
1 tsp. baking powder
3/4 tsp. salt
1/8 tsp. ground black pepper
pinch of nutmeg
1/2 cup fine bread crumbs
2 tbsp. melted butter

Directions:
Preheat oven to 350F. Butter a medium size casserole dish. Boil turnip in a medium saucepan until tender. Drain and mash. Add butter and egg and mix well. Combine flour, brown sugar, baking powder, salt, pepper, nutmeg in a small bowl. Mix into the turnip mixture. Pour turnip mixture into buttered casserole dish. Combine bread crumbs and melted butter. Spread evenly over turnip mixture. Bake for 25 minutes or until light brown on top.

+++

Cranberry, Apples and Fresh Ginger Chutney

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

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

Previews…! Thanksgiving Almost Here.

Time for some previews of goodies to come this week and Thanksgiving! Deadline for pre-ordering boxes is FRIDAY. We’ve been busy getting ready and are delayed on getting our previews out. Thank you to the CSA members who prodded us to get this posted. We needed the reminder in the flurry of activity.

Speaking of flurries… the farm has turned quite cold and yes — a little snow even showed up!

We are hopeful that our field crops have been prepped to survive this cold spell, but there is always a risk and uncertainty about how low the temps will go. The previews below are the hoped-for contents of Thanksgiving boxes, but a few items (denoted by an asterisk*) indicate uncertainty… so if you’re relying on having that veggie, consider getting some of that veggie elsewhere as back up just in case.

Fall CSA Week 4 Preview:

+ White Cauliflower
+ Garlic
+ Sweet Potatoes
+ 1 Green – Turnip greens or baby Bok Choi most likely

Winter Storage Boxes:

Sweet Potatoes (4 lbs)
Potatoes (4 lbs, buff variety)
Garlic
Winter Squashes – Pie pumpkin (1), Butternut (2), Acorn (1), plus 2 other miscellaneous
Beets (2-3 lbs)
Turnips (2-3 lbs)
Carrots (2 lbs)
Savoy Cabbage (1)
Herbs – Sage or Thyme

Fall Greens Boxes:

Spinach
Lettuce Mix*
Kale
Collards
Arugula*
Broccoli* and/or Cauliflower* (white or Romanesco)
Garlic
Butternut Squash (1)
Brussels Sprouts
Herbs – Sage, Oregano, or Chives
Popcorn
Baby Ginger*

Deadline to snag a box is FRIDAY. Last minute reservations here.

Fall CSA Week 3

Hi folks! It’s our third week of our fall CSA.

Goodies for fall CSA members this week include:

+ Red Skin Potatoes

+ Collard greens

+ Beets (mixed varieties)

+ Broccoli

View this post on Instagram

Surprise! This beauty snuck into our kale.

A post shared by UK CSA (@ukcsa) on

Our broccoli this week is LARGE! If you’ve been swimming in broccoli, this is a great opportunity to freeze some. Blanche in boiling water one minute — this process helps the broccoli keep its shape when freezing and not turn mushy. Then cool in an ice bath and freeze in ziploc bags.

Collards go great with beets and potatoes. If you’re a meat eater, throw in some bacon. Potato collard hash recipe here and another way to use collard leaves as wraps filled with beets (and any other veggie) here.

Today on campus we have some more seed garlic for sale in 1 lb bags. Come get a bag for last minute planting. Items for sale at the farm stand include:

+ Seed garlic, 1 lb for $10

+ Beets, $3/lb

+ Broccoli, $3 for a large head

+ Potatoes, $4 for 3lb bag

+ Collards, $3/bunch

Garlic Sales and Thursday Preview

We’re enjoying this beautiful, quintessential fall weather… sunny, breezy, and crisp.

We are getting the last of our garlic planted this week. We have a surplus of garlic seed and would love for this to go to a good garden home. Varieties are Russian Red and Georgian Fire. Discounted price of $10/lb. There are usually around 25-35 cloves per pound. Send us an email at uk.csa@uky.edu to purchase garlic! It’s not too late to plant but the good planting window will close soon, by mid November.

This week we have some great fall goodies for CSA shares and Farm Stand!

Items in Fall CSA shares may include:

+ Kale
+ Head Lettuce
+ Green Onions
+ Cilantro
+ White Cauliflower

Come see us this Thursday on campus from 4-6pm, in the orange parking lot adjacent to the ES Good Barn.

CSA Newsletter Week 22, October 18th

Farm Notes
by Kristi Durbin, CSA Manager

This morning the sun began to crest over the horizon, just as our farm crew got busy in our packing shed. The dim light and cold spread a blanket of quiet over us as our hands got busy for this good day.

I was reminded this week that I started on my path into farming out of a desire to work with my hands; caring for plants and tending the earth was one way I fulfilled this desire. What I could not have foreseen was the way this labor would shape me years later. Two of those ways are a keen appreciation for the food we savor every day, and for the people who produce it and purchase it.

I hope you’ve had a chance to savor this food we have grown and harvested, and perhaps this food adventure has shaped you just as farming has shaped me: in unexpected ways. We’d love to hear about those ways! Every year we have done a CSA member survey. This year our survey is slightly different; there are fewer questions and more chances to share. We all need to hear the stories of why this work and this food matters. We need to tell this story to our neighbors, our schools, our government, our kids… Then hopefully, as our farm has shaped each of us, we can draw inspiration to shape our local food economy. Will you take a moment to share with us?

Click here for our 2018 Survey.

We hope this last week is only a temporary goodbye. We will be happy to see many of you again next week to launch our Fall CSA program. Our Thanksgiving Box delivery will be on Tuesday November 20th and give us another opportunity to connect with our CSA friends. In addition, our Farm Stand will run intermittently in winter and early spring… so stay in touch via email, our blog, Instagram, and Facebook. We’ll be sharing with you all of our new developments: on-farm improvements, plans for the future, and our 2019 CSA Season.

Announcements

Don’t forget to sign up for our Fall CSA and/or a Thanksgiving box! You can sign up for either via this google docs form. Also, if you are interested in signing up for either, you may do so at the CAMPUS pick-up today from 4-6pm.

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:
+ Sweet Potatoes
+ Butternut Squash
+ Savoy Cabbage
+ Lettuce Head
+ Garlic
+ Popcorn
+ Baby Ginger
+ Broccoli
+ Spinach (CAMPUS)
+ Kohlrabi OR Bok Choy (FARM)

View this post on Instagram

Ginger harvest in the solar tunnel today.

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. 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:
+ Sweet Potatoes: $10/bag
+ Butternut Squash: $2 each
+ Savoy Cabbage: $3/head
+ Lettuce Head: $3 each
+ Garlic: $1.50/bulb
+ Popcorn: $0.50 per ear
+ Baby Ginger: $10/lb.
+ Broccoli: $2/head
+ Spinach: $3.50/bag (CAMPUS ONLY)
+ Bok Choy: $2 each (FARM ONLY)
+ Storage Kohlrabi: $3 each (FARM ONLY)

Veggie Tips (or Facts)

+ Popcorn! This is a fun crop for the whole family! You can store your popcorn on the cob, as it comes, or you can shell the kernels and store in an airtight jar. You can also pop the whole cob as-is in the microwave in a paper bag if you don’t want to shell the kernels.

Microwave Popcorn

Directions from Kristi Durbin

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

+++

Stovetop Popcorn

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

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

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

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

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

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

+ The ginger that you are getting today is actually classified as “baby ginger” because it is still immature and has not formed the tough outer skin that you see on ginger in the grocery store. Because it is baby, the skin is tender and there’s no need to peel before using. Baby ginger can be sliced, grated or pureed for use. Because it doesn’t have the tough outer skin, it will not store for as long as the grocery store ginger. Store baby ginger at room temperature for a couple of weeks and in the crisper drawer of the fridge for up to 3 weeks. However, once refrigerated, baby ginger needs to stay refrigerated. You can also freeze baby ginger and keep it for up to a year, frozen. To freeze: freeze whole pieces in a bag, slice or grate or you can even puree it and freeze it into ice cube trays. If you’ve frozen a whole piece, you can grate what you need and then return the piece back to the freezer. It’s important to keep frozen ginger frozen, otherwise it will get mushy.

+ Butternut 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. Most all winter squashes are interchangeable in recipes.

+ Sweet potatoes store very similar to potatoes. Store them in a cool, dry and dark place. Avoid storing them in the fridge or any place cooler than 50F. Sweet potatoes will store anywhere from 4-6 months.

+ Savoy cabbage is a crinkly head cabbage that can be used in a variety of ways. Shred it for coleslaws or salads or try it grilled, cooked, stir fried, roasted or made into sauerkraut. The possibilities are endless! Cabbage will store in the crisper drawer, with wrapper leaves intact, for about 3-4 weeks. Sometimes they will store for up to a few months, as well.

+ Most of the lettuce choice varieties for the week are Lovelock (green with red tips), however, we were a little short, so you may see a Ruby Sky (red lettuce) as an option. Lettuce stores best in the crisper drawer of the fridge in a plastic bag. Lettuce will store for about a week, possibly two.

+ The garlic has already been processed. Store it in a mesh bag or dish on the kitchen counter. It will last for several weeks, up to several months.

+ Broccoli stores best in the crisper drawer of the fridge. Wrap the cauliflower in a damp towel before putting in the crisper drawer. Broccoli is best used within the week, while cauliflower will store for a couple of weeks or longer.

+ (FARM) Bok Choy is another type of Chinese cabbage that is also great for stir fries. Store your bok choy like you would the Napa cabbage: in the crisper drawer of the fridge. It should keep for about the same amount of time.

+ (CAMPUS) Spinach stores best in the bag you received it in and in the crisper drawer of the fridge. It will keep for about a week.

Recipes

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

Meal Plan Menu

Thursday:

Buttermilk Dressing
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 cup buttermilk
1 cup mayonnaise or salad dressing
1 tbsp. fresh dill or 1 tsp. dried dill
1 tbsp. chopped fresh parsley
1/2 tsp. basil
1/4 tsp. Worcestershire sauce
1/8 tsp. garlic powder
1/8 tsp. onion powder

Directions:
Whisk all ingredients together in a small bowl. Cover and refrigerate at least 12 hours to blend flavors.
Variation: Whisk together 1 cup buttermilk, 1/2 cup mayonnaise or salad dressing, 1/4-1/2 cup sugar and 1/4 cup vinegar.

Friday:

Vegetarian Black Bean Sweet Potato Enchiladas

For the filling:
1 1/4 lbs. sweet potatoes (about 2 small-medium)
1 can (15 oz.) black beans, rinsed and drained or 1 1/2 cups cooked black beans
4 oz. (1 cup) grated Monterey Jack cheese
2 oz. (1/2 cup) crumbled feta cheese
2 small cans (4 oz. each) diced green chiles
1 medium jalapeno, seeded and minced
2 cloves garlic, pressed or minced
2 tbsp. lime juice
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. cayenne powder (optional)
1/4 tsp. salt (more to taste)
fresh ground black pepper

Remaining Ingredients:
2 cups (16 oz.) mild salsa verde, either homemade or store bought
10 corn tortillas
4 oz. (1 cup) grated Monterey Jack cheese
2 tbsp. sour cream
1 tbsp. water
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro

Directions:
Preheat the oven to 400F and line a large baking sheet with parchment paper for easy cleanup. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake them until they are tender and cooked through, about 30-35 minutes.

Meanwhile, pour enough salsa verde into a 9×13 inch baking dish to lightly cover the bottom (about 1/2 cup). In a medium mixing bowl, combine all the remaining filling ingredients.

Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins and mash up the sweet potato a bit.

Stir the mashed sweet potato into the bowl of filling and season to taste with additional salt (I added 1/4 tsp.) and pepper.

Warm up your tortillas, one by one in a skilled or all at once in the microwave so they don’t break when you bend them. Wrap them in a tea towel so they stay warm.

Working with one tortilla at a time, spread about 1/2 cup filling down the center of each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.

Top with the remaining salsa verde and cheese. Bake for 25-35 minutes, until sauce is bubbling and the cheese is lightly golden.

Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top with cilantro and red onion. Serve.

Saturday:

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.

Sunday:

Butternut Squash and Sage Lasagna

From marthastewart.com

Monday:

Stir-Fried Bok Choy with Ginger and Garlic

Ingredients:
1 tbsp. olive oil
2 cloves of garlic, minced
1 tbsp. minced fresh ginger
8 cups chopped, fresh bok choy
2 tbsp. reduced-sodium soy sauce
salt and ground black pepper

Directions:
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

+++

Spinach Braised with Soy and Ginger

Ingredients:
2 Tbsp sesame oil
2 cloves garlic, minced
1 Tbsp ginger, grated
1 Tbsp soy sauce
1 bunch spinach

Directions:
Skip the butter. Put 2 tablespoons sesame oil in a large saucepan, along with 2 cloves minced garlic, 1 tablespoon freshly grated ginger and 1 tablespoon soy sauce. Add spinach and braise until completely wilted and soft, about 10 minutes.

Tuesday:

Pureed Sweet Potato Soup

Submitted by Zach Davis

Ingredients:
5 medium orange-fleshed sweet potatoes
Salt
3 tbsp. olive oil
1 large yellow onion, peeled and chopped
1 large leek, white part only, trimmed, cleaned, and chopped
2 medium carrots, peeled, trimmed, and chopped
1 rib celery, trimmed and chopped
2 cloves garlic, peeled and chopped
1 cup dry white wine
10 cups chicken stock
1 cup heavy cream
Freshly ground white pepper
1/4 cup Cranberry Oil, optional

Directions:
1. Put sweet potatoes into a large pot and cover with cold water. Add 2 large pinches salt and bring to a boil over high heat. Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 30–40 minutes. Drain and set aside until cool enough to handle. Peel and quarter sweet potatoes, then set aside.

2. Meanwhile, heat oil in a large heavy-bottomed pot over medium-high heat. Add onions, leeks, carrots, celery, and garlic and cook, stirring often with a wooden spoon, until vegetables begin to soften, about 5 minutes. Add wine, scraping any browned bits stuck to bottom of pot, and cook until alcohol has evaporated, about 2 minutes.

3. Add stock and reserved sweet potatoes to pot, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.

4. Working in batches, put vegetables and stock into a food processor or blender and purée until smooth, then return soup to pot. Stir in cream, season to taste with salt and pepper, and bring to a simmer over medium heat. Drizzle some of the cranberry oil, if using, over each serving.

Wednesday:  

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.