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.

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Preview Week 22! Last Week!

This is our LAST WEEK in our main CSA season!

Thank you for joining us on this grand food adventure in 2018!

Our Fall CSA program will kick off NEXT week on October 25th. We only have a few spots left so snag one ASAP! For those in our Fall CSA program, we have a few *new* crops planned. Get ready for rutabaga and parsnips, to name a few.

Link to Fall CSA sign up HERE.

For our last week in the main CSA season, we have a LARGE share in store:

+ Sweet Potatoes

+ Butternut Squash

+ Garlic

+ Lettuce

+ Popcorn

+ Savoy Cabbage

+ Broccoli and/or Cauliflower

This year has been the strangest yet for weather in my recollection. Some crops failed outright, many struggled, and others were just delayed. Thanks for hanging in there with us for the ups and downs! We have the best CSA members who show our program great support. THANK YOU! See everyone this Thursday.

Psst… don’t forget the last Honeywood dinner series is this Wednesday! Tickets here: https://www.eventbrite.com/e/honeywood-south-farm-series-west-sixth-beer-dinner-tickets-50701387214

The Last South Farm Dinner at Honeywood

Good morning friends!

The last of the South Farm Dinner Series event is coming up next week. This dinner will be hosted at the Honeywood restaurant over in the Summit on Wednesday, October 17th at 6 pm. Come out with your family and/or a friend to enjoy a delicious dinner featuring produce from UK CSA and beer pairings from West Sixth.

Be sure to reserve your tickets by following this link here: https://www.eventbrite.com/e/honeywood-south-farm-series-west-sixth-beer-dinner-tickets-50701387214

CSA Newsletter Week 21, October 11th

Farm Notes

This week has been a busy one for us out here at the farm. We are still in the process of taking down fields and preparing them for cover crops for the winter. We also got the first of our 2019 fields put in…the garlic field! We have yet to lay one more field of plastic for the 2019 onions. Hopefully the weather will cooperate over the next few weeks and the soil will be dry enough to get that bed in. It may seem like everything is slowing down, but there is still SO much more to do!

The apple sales have been such a success for the Horticulture club that they have SOLD OUT! So no more apple sales. Thank you all for your support of the Horticulture club and be sure to follow them on Instagram and Facebook for information about their plant sales. They have loads of Kentucky Native plants, houseplants and so much more!

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.

Note from an Apprentice

This week’s note is from Daniel Scotton.

Hello, my name is Daniel Scotton, and I’m a Sustainable Ag student from North Carolina. Though I grew up on a family farm, my parents are full-time veterinarians which has always taken up a large portion of their days. Still, as a child I fondly remember our vegetable garden beds, picking blackberries and grapes and working cattle. If we wanted to make burgers we simply went out to the freezer in our barn and could grab some tomatoes and lettuce on the walk back. Depending on the day though, my family’s diet could swing from processed or takeout one night to entirely home-cooked and local the next. This contrast at mealtimes never really occurred to me back then, probably because it never took much effort from myself! My mother was always the cook of the family, and though we all helped, we were content to be a sideshow to her performance. Whether we were cooking or eating out, it was always a group effort that my mother would spearhead.

Moving to Kentucky for college changed that, and I became suddenly aware of just how difficult and expensive eating can be without skill at cooking. Responsible for my own meals, I’m sure my roommate for my first year at UK got a sobering, up-close glimpse at my eating habits! In the absence of a private kitchen and armed with a UK meal plan, it was all too convenient to grab some fast food or hit up a dining hall for all the goodies I could want. When, after the first year I rented an apartment with some friends, I had the time and energy to start preparing my own meals to be healthier and save money. Bit by bit, and with no small quantity of advice from home, I began meal planning and experimenting some to see what dishes I could make.

I was excited to take part in the apprenticeship this summer, and the reality has more than surpassed my expectations. After weeding garden beds by hand for years at home, it’s pretty remarkable the kind of weed control we achieve at South Farm. Seeing firsthand the ways to reduce hand-labor such as with the stale seed bed technique and the automated finger weeder has greatly inspired me and given me ideas on how to manage the family garden back home. My meals over the summer benefited hugely from the incredible lunches that staff members would volunteer to make, as well as the variety of fresh vegetables that apprentices were allowed to pilfer when there was extra. Planting and harvesting such a diverse array of crops has certainly expanded my horizons on vegetables (I’m looking at you, kohlrabi), and given me renewed admiration for both the people who grow vegetables and the people who cook them.

View this post on Instagram

Wet, muddy, happy beet harvest.

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Daniel is on the far right.

What’s In Your Share

For this week, you’ll receive:
+ Potatoes
+ Napa Cabbage
+ Broccoli
+ Kale
+ Mixed Chioggia and Gold Beets
+ Bok Choy for Campus and Spinach for Farm (there wasn’t enough of both to give out this week)

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:
+ Purple Potatoes: $4.50/bag
+ Napa Cabbage: $2 each
+ Broccoli: $2/head
+ Kale: $3/bunch
+ Beets: $3/lb.
+ Bok Choy: $2 each (CAMPUS ONLY)

You-Pick

As mentioned in the preview this week, Friday, October 12th is the last day for you-pick.

Items available:
+ Flowers
+ Herbs
+ Hot Peppers
+ What’s left of the 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 variety of potatoes this week are a “buff” skin type. Either Nicola or Kennebec. Basically these are just a white flesh potato with a tan skin. These potatoes work great boiled, fried, mashed, steamed or in salads. They hold their shape pretty well after cooking. Store potatoes in a cool, dark and dry place. They will last for several weeks.

+ Napa Cabbage is a type of Chinese cabbage that is an excellent ingredient in stir fries. You can store Napa cabbage wrapped in a moist towel in the crisper drawer of the fridge for about 3-4 weeks.

+ Broccoli stores best in the crisper drawer of the fridge. Use it within the week for best flavor and freshness.

+ Kale, like all leafy greens, store best in a perforated bag in the crisper drawer of the fridge. Most kale is best within the week, but in optimal storage conditions, it can last for several weeks.

+ This week’s beets are the roots only. Chioggia is a pink skinned variety with candy cane-like stripes on the inside. Golden beets are just what they sound. Beets store best in the crisper drawer of the fridge. As with most root crops, beets will store anywhere from about a week, up to a few months.

+ (CAMPUS) 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.

+ (FARM) 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.

View this post on Instagram

I spy…!!! Finally.

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Recipes

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

Meal Plan Menu

Thursday:

Roasted Napa Cabbage

From Food.com

Ingredients:
6 tablespoons vegetable oil
2 garlic cloves, crushed
6 cups napa cabbage, roughly shredded
salt, to taste
pepper, to taste

Directions:
Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
Preheat your oven to 450°. Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned. Serve hot.

Friday:

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.

Saturday:

Roasted Beets with Tart Pink Grapefruit Glaze

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

Ingredients:
3 pounds beets
1 cup fresh-squeezed pink grapefruit juice
1 Tbs unseasoned rice vinegar
2 Tbs plus 2 tsp real maple syrup
1 Tbs cornstarch

Directions:
Trim greens from beets, wrap whole beets in foil with about 3 Tbs water tossed in.  Roast in oven for 1 hour or until tender.  Let beets cool, remove and discard remaining stems and rub off the skins.  Cut into thin slices.

Whisk together grapefruit juice, vinegar and maple syrup. Place cornstarch in a saucepan and drizzle grapefruit mixture until all cornstarch is dissolved.  Place saucepan over medium heat and heat just to the boiling point whisking frequently.  Turn heat down and cook, stirring often, for about 3-5 minutes until thick and glossy.  Remove from the heat.

Drizzle hot glaze over the hot, warm, or room temperature roasted beets, and serve.

Sunday:

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.

Monday:

Kale and Potato Soup

From Alice Waters’ Chez Panisse Vegetables

This recipe is SO simple. Feel free to enrich the basic ingredients with other vegetables and herbs. She recommends to stew shallots and garlic separately and then purée them with the kale and potatoes at the end.

“A Portuguese recipe, called caldo verde (green broth) in Portugal, where cabbage is often substituted for the kale.”

Ingredients:
1 bunch kale
2 pounds potatoes
2 quarts water (or chicken/vegetable broth)
1 teaspoon salt
Optional: 1 garlic sausage
Extra virgin olive oil

Directions:
Remove stems from kale, wash the leaves, and cut them into a chiffonade. Peel the potatoes and chop them up very fine. Bring the water to a boil with the salt. Add the chopped potatoes, return to a boil, and cook for 2 minutes, covered. Add the kale and cook 2 minutes more. Taste for seasoning. If desired, serve with sliced garlic sausage heated briefly in the soup and a splash of the olive oil. You can also serve it as a purée, moisten it with chicken stock or enrich it with other vegetables.

Tuesday:

Cheesy Potato Cakes

By Whit Widdowson

Ingredients:
1 1/2 cups grated raw potatoes
1 cup all-purpose flour
1/2 cup shredded Cheddar cheese
1 cup leftover mashed potatoes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
2 tablespoons ranch dressing
1 tablespoon milk
2 tablespoons vegetable oil

Directions:
Prep 
15 min.
Cook
 10 min.
Ready In
 25 min

Mix grated potatoes with flour in a large bowl. Stir Cheddar cheese and mashed potatoes into the grated potato mixture; season with salt and pepper. Beat egg, ranch dressing, and milk together in a separate bowl; pour mixture into potatoes and stir. Heat vegetable in a large skillet over medium heat. Drop tablespoon size scoops of the potato mixture into the hot oil. Pan-fry until golden brown, 3 to 4 minutes on each side.

Wednesday:  

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

Preview Week 21

Happy Monday! For once, it is dry, but anyone else a little flabbergasted by the 85 degree temps in *October*? It has certainly been an unusual weather year. In September, our cumulative rainfall was 10.85 inches!!! In the past 5 years the cumulative rainfall was at its highest around 4 inches. So to say the rain in 2018 has been unusual is, if anything, an understatement… it was record-setting. This late heat and prolific rains has compromised some of our crops. We are *hoping* broccoli will be in the shares this week and next.  *Crossing our fingers.*  Just needs to cool off a little bit to get some nice heads.

Friday will be our LAST DAY FOR YOU-PICK. The You Pick field will close at 4pm on Friday October 12th. Come grab your last batch of hot peppers, herbs, and flowers before then!

Preview for Week 21 shares:

+ Potatoes

+ Kale

+ Another leafy green… lettuce or spinach most likely

+ Gold and Chioggia Beets

+ Napa Cabbage

After this week, we have ONE MORE week in our main CSA season!! The LAST pick up is Thursday October 18th.

Our Fall CSA program kicks off on Thursday October 25th! It is not too late to sign up. We ask you to commit to the first 4 weeks for $60, payment due at first day of pick up. We will take a week off of the CSA to do a special Thanksgiving Box delivery on Tuesday November 20th. (Pre-order boxes now!) Then — hopefully — we will continue the CSA veggies for another 4 weeks for another $60 through December 20th. This second 4 weeks is experimental for us.  We are excited and hopeful to have some good veggies to carry us into the winter months.

Sign Up Here!!

Thanks for your support.  Questions? Just let us know! Come talk to a staff member on site at pick up this week or send us an email at uk.csa@uky.edu

CSA Newsletter Week 20, October 4th

Farm Notes

Even though the fields are still wet from all the rain we had last week, we have still been able to accomplish a lot over the last few days. We’ve harvested a few more beds of sweet potatoes, harvested for the share this week and pulled some drip tape up out of several beds in preparation for turning the field over into cover crops for the winter. Hopefully by Friday, the fields will have dried out even more so that we can get some much needed weeding done and some planting!

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 University of Kentucky Horticulture Club will be on CAMPUS during distribution time (4-6pm) selling apples. They have a wide array of varieties. Please note that these apples are NOT organic; they were grown on the conventional side of UK South Farm. Apples are $0.50 each, or $10 for a 1/4 bushel. The Hort Club accepts cash, check or Venmo.

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:
+ Honeynut Squash
+ Onions
+ Carrots
+ Sweet Potatoes
+ Romaine Lettuce Head
+ Turnips OR Radishes
+ Chard OR Kale (extremely limited quantities of kale)
+ Cilantro

View this post on Instagram

Morning romaine harvest. #conveyorstrong

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:
+ Honeynut Squash: $1.25 each
+ Chard: $2/bunch
+ Onions: $0.50 each
+ Carrots: $3/bag
+ Sweet Potatoes: $11.25/4.5 lb. bag
+ Romaine Lettuce: $3/head
+ Radishes: $2/carton
+ Turnips: $2/bag
+ Cilantro: $2/bunch
+ Kale: $3/bunch

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.

+ 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.

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:
+ You-pick is slowing waaaayyyyy down.
+ Flowers
+ Herbs
+ Hot Peppers
+ What’s left of the 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.

View this post on Instagram

These purple top turnips look like gems! 😍

A post shared by UK CSA (@ukcsa) on

Veggie Tips (or Facts)

+ Honeynut Squash looks just like a miniature version of the butternut squash, but it is OH SO SWEET! Check out this Bon Appétit article on how the honeynut came to be for an interesting little back story.  Honeynut 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. Instead of baking your honeynut, try roasting it. The high heat will caramelize the insides and you won’t need to add any brown sugar or maple syrup to this! You can even eat the skin as it is thin skinned like the delicata squash.

+++

How to Roast Honeynut Squash:

Ingredients:
2 honeynut squash, exterior washed and dried
1 to 2 tablespoons extra-virgin olive oil
Fine sea salt, to taste
Freshly ground black pepper, to taste

Directions:
Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Using a sharp knife, halve the squash lengthwise (stem to base). To cut lengthwise, start the cut in the center of the squash and cut towards the base (while securely holding the opposite end). Rotate the squash and again, start in the center but this time cut towards and through the stem. (If the squash it too difficult to cut through, see recipe notes below.)
Using a spoon, scoop out and discard the seeds and pulpy insides.
Drizzle the cut side of the squash halves with oil or use a brush to apply a thin layer.
Season with a generous sprinkle of fine sea salt and freshly ground black pepper or to
taste.
With the honeynut squash halves cut side face down, roast for 20 to 25 minutes or until a fork can easily pierce through the skin to the fleshy inside. Remove from the oven and carefully flip the squash halves over, lifting from the top half of the squash. The sides along the base (or fashioned bowl) will be the most fragile. Serve immediately (or see recipe notes on how to store and reheat).
To Enjoy: Using a fork, dig into the fleshy inside. Don’t worry if you find yourself scraping all the goodness down to the skin. Totally acceptable!

+++

+ 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.

+ Lettuce and other greens like chard store best in the crisper drawer of the fridge in a plastic bag. Lettuce will store for about a week, possibly two. Chard will store for about a week.

+ The yellow onions may be stored anywhere that provides good air circulation and is cool. Expect your onions to last a couple of weeks, up to several weeks and/or months.

+ Carrots and other root crops such as the turnips and radishes store best in a perforated plastic bag in the crisper drawer of the fridge. Each of these root crops will store for several weeks. If you notice your roots have become limp, you can place them in a jar or container of cold water and place back in the fridge. In a few hours, the roots should have firmed back up again.

+ Cilantro stores best with the cut ends placed in a jar or container with an inch or two of water in the fridge. Replace the water daily. Cilantro should last for about a week, stored in this way.

Recipes

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

Meal Plan Menu

Thursday:

Grilled Romaine

From foodnetwork.com

Ingredients:
2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows
Parmigiano-Reggiano

Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil

Directions:
Preheat a grill to medium-high.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.

Citrus Caesar Vinaigrette:
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

Friday:

Fall Vegetable Stir Fry

Submitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley

Ingredients:
5 c. cooked spaghetti or other noodles
3 cloves garlic, minced
1/2 large onion, or equivalen, minced

(Saute vegetable ingredients are all optional and variable.)
Hard vegetables:
Broccoli, chopped into bite-sized pieces
Carrots, sliced into discs

Greens:
Yukina savoy, roughly chopped
Chard, roughly chopped

Protein:
Chicken or fried tofu slices, optional (I used 1/2 pkg. of firm tofu, sliced and fried.)

Stir fry sauce ingredients:
1/4 c. soy sauce
1 1/4 c. water
1 Tbsp. fresh ginger, minced
1 tsp sesame oil
2 Tbsp. dry wine (optional)
3 Tbsp. cornstarch

Directions:
1. Heat 1 Tbsp. oil over medium heat in a large skillet.
2. Once oil is hot, add onion and garlic. Stir-fry for 2 minutes. Meanwhile, combine stir fry sauce ingredients except for cornstarch.
3. Add hard vegetables. Turn heat up to high. Cook until vegetables began to get tender, stirring frequently.
4. Add greens one handful at a time, stirring until they just start to wilt before adding the next handful.
5. Mix 3 Tbsp. cornstarch with 3 Tbsp. water and then add to stir fry sauce. Add sauce to stir-fried veggies and stir to let thicken, about 1 minute.
6. Add cooked spaghetti/noodles and heat through.

Saturday:

Sweet Potato and Black Bean Chili

Ingredients:
1 tbsp. olive oil
2 lbs. sweet potatoes, peeled and cut into 1/4 inch cubes
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tbsp. minced garlic
6 cups chicken broth (or vegetable broth)
2 (15 oz.) cans black beans, rinsed and drained
2 (14.5 oz.) cans fire-roasted diced tomatoes
1 tbsp. ground cumin
1 tsp. dried, crushed oregano
1 tsp. ground chipotle chile pepper
1 tsp. salt
1/2 cup chopped fresh cilantro
Toppings: fresh cilantro and lime wedges

Directions:
In a large dutch oven, heat oil over medium high heat. Add sweet potatoes and next 4 ingredients. Cook, stirring frequently for 10 minutes. Add broth and next 6 ingredients; bring to a boil, reduce heat and simmer for 35 minutes or until potatoes are tender and chili is slightly thickened. Stir in cilantro. Serve with fresh cilantro and lime wedges.

Sunday:

Savory Stuffed Honeynut Squash

Ingredients:
3 honey nut squash
1 tablespoon olive oil
1 pinch salt
FOR THE STUFFING
1 cup quinoa, farro or a blend, cooked at room temperature
1 medium onion diced
2 cloves garlic minced
8 ounces mushrooms fresh, finely diced
1 teaspoon thyme fresh
1/2 teaspoon sage dried, crumbled
2 cups kale leaves only, tough stems removed, finely chopped (OR CHARD!)
1/4 cup vegetable broth
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg freshly grated
3/4 cup Parmigiano Reggiano freshly grated
FOR TOPPING
1 teaspoon butter
1 slice bread; I used potato bread, but sourdough or plain white bread work fine too

Directions:
Preheat the oven to 400°. Line a baking sheet with parchment paper.

Cut the squash in half, vertically and scoop out the seeds. Drizzle the cut side with olive oil and rub it into the flesh. Sprinkle with salt and place the squash cut-side-down onto the baking sheet. Roast for 20 minutes.

Meanwhile in a medium skillet, heat the olive oil over medium heat and add the onions and garlic. Saute for 2-3 minutes then stir in the chopped mushrooms, thyme, sage and salt, cook until the mushrooms release their liquid, about 5 minutes. Stir in the chopped kale and vegetable broth, cover and reduce heat to a simmer for 3-4 minutes until kale softens. Stir in the pepper, nutmeg and the cooked grains. Add the parmigiano reggiano and stir until just combined.

Tear the bread into large pieces and transfer to a mini prep food processor. Add the butter and pulse several times until it forms bread crumbs.

When the squash is done, fill the cavities with the stuffing and sprinkle with breadcrumbs and bake for an additional 10 minutes. If the breadcrumbs need additional browning, turn on the broiler and cook just until the breadcrumbs start to brown, (about a minute or two).

Monday:

Roasted Watermelon Radishes

From myrecipes.com

Ingredients:
1 lb. watermelon radishes, trimmed
3 tbsp. olive oil, divided
1 tsp. coarse sea salt

Directions:
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.

+++

Julienned Turnips with Savory

From Vegetarian Cooking for Everyone

Ingredients:
1 1/2-2 pounds turnips, peeled and julienned
Salt and freshly ground pepper
1 Tbsp butter
1 Tbsp olive or canola oil
1 tsp finely minced savory or 1/2 t dried
1 Tbsp chopped parsley

Directions:
Sprinkle the turnips lightly with salt and set aside in a colander for 30 minutes.  Squeeze out the excess moisture.  Warm the butter and oil in a skillet over medium heat.  Add the turnips and savory.  Cook gently, stirring occasionally, until tender, 12-15 minutes.  Add the parsley, taste for salt, season with pepper, and toss again before serving.

Tuesday:

African Sweet Potato Stew

From Recipes from the Root Cellar by Andrea Chesman

Ingredients:
2 Tbsp extra virgin olive oil
1 onion, diced
4 garlic cloves, minced
1 1-inch piece of ginger, peeled and minced
1 tsp cumin seeds
1/2 tsp crushed red pepper flakes
3 cups water
2 large sweet potatoes, peeled and diced
4-6 cups chopped greens (peel and discard any tough stems)
1 1/2 cups cooked chickpeas
1 1/2 cups diced tomatoes with juice
1 cup roasted peanuts
3 Tbsp natural unsweetened peanut butter
Salt and Pepper
Hot cooked rice, for serving
Hot sauce, for serving.

Directions:
Heat the oil in a large saucepan over medium high heat. Add the onion, garlic, ginger, cumin and red pepper flakes and saute until the onion is softened, about 3 minutes. Add the water, sweet potatoes, greens, chickpeas, tomatoes and peanuts. Bring to a boil, then reduce heat and simmer, covered, until the sweet potatoes are tender, 15-20 minutes. Stir in the peanut butter. Season with salt and pepper and serve over rice.

Wednesday:  

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

Preview Week 20

Week 20! Wow, just 3 more share pick ups for our main CSA season. But don’t worry — we will still have more veggies this fall…  Pre-order your Thanksgiving Boxes and/or Sign up for our FALL CSA right here.

We are sorry for this late preview for week 20. I don’t know if anyone caught it, but our crew was featured on UK Now last week about the new UK Dining local food initiatives. We are providing a few select veggies for UK Dining, and underwent our third party GAP audit today. GAP stands for Good Agricultural Practices. (Incase you’re wondering, we got a perfect score!) Check out the full article here.

Now, about those veggies!

Week 20 Preview:

+ Sweet Potatoes! At long last.

+ Romaine lettuce heads

+ Honeynut Squash. These petite squashes have gained popularity for their absurd sweetness. Also, the cute factor. Just wait till you see them.

+ Carrots

+ Chard

+ Onions