CSA Newsletter Week 10, July 26th

Farm Notes

After the rain this past weekend, the fields have finally dried out enough to do a bit of field work. We have been harvesting and getting some much needed weeding done. Wednesday, we transplanted and direct seeded the last of our summer squash plants (zucchini and cucumbers). We should be expecting a new yellow squash in the next week and second round of zucchinis 3 to 4 weeks after that, depending on how fast they grow. And boy, do they grow fast! The entire South Farm crew has been busy cleaning fields, mowing and weed-eating in preparation for the UK Horticulture Twilight Tour this evening. If you are so inclined, the event is from 6-9pm at the farm. From the Center for Crop Diversification facebook event description:

Growers and members of the public are invited to attend. Three concurrent wagon/walking tours of the fruit, vegetable, and sustainable/organic horticulture plots will be featured, including high tunnels and open field. Each tour will be repeated twice. Participants will be able to see some of the latest horticultural research and visit with researchers and specialists.

For those that have not been to the farm before:
The UK Horticulture Research Farm is located on the south side of Lexington approximately one block west of the intersection of Man O’ War Boulevard and Nicholasville Road (U.S. 27). The entrance to the farm, Emmert Farm Lane, is off Man O’ War Boulevard at the traffic light opposite the entrance to Lowe’s and Walmart.

This Saturday, July 28th is our rescheduled Saturday You-Pick. Come out to the farm with your family or friend from 9am-11am for an opportunity to pick during the day. There are lots of cherry tomatoes, hot peppers, flowers and okra to be had!

Getting ready for the UK Horticulture Twilight Tour.

A post shared by UK CSA (@ukcsa) on

UK Winery will be set up at the FARM ONLY this Thursday from 3:30-6:30pm. They will also be selling wines out of the classroom building (first building on the right when entering from Man O’War) every Friday from 2-6pm.

The UK Winery has now released 10 wines from past vintages and will be releasing more as they finish bottling the 2017 vintage. For legal reasons they are still not able to pour tastings yet, but are hopeful to provide tastings at all pick up locations in the very near future. For more information on the 10 wines they currently have available visit their website at ukywine.com/our-wines/ where they also now have an order request form available if you would ever like to reserve wines for pickup on Thursdays or Fridays.

Note From an Apprentice

This week’s notes is from Thomas Mann.

Learning and Living Sustainability
By Thomas Mann, Sustainable Agriculture Apprentice

Like many of my fellow apprentices, the path that brought me to South Farm was a little unconventional. For the past three years, I have been a teacher; first teaching high-school Spanish in Colorado then moving home to Louisville to teach middle-school science. Throughout those three years I–like so many of us do–wrestled with the question of what could be done to protect our planet from what can seem like an endless barrage of attacks against it. It sometimes seems that everything we do is going to pollute the oceans, kill the polar bears, and destabilize climates across the globe! It gets daunting at times.

To feel like I was doing my part to reduce that threat, I tried to consume less stuff and to better understand how our daily activities affect the global ecosystem. I explored these questions with my middle-school students, and while I enjoyed that enormously, I wanted to learn more. And not only that; I also wanted to act in a meaningful way on those things that I learned. That’s what brought me to the apprenticeship at South Farm. I saw it as a way to deepen my understanding of agricultural production, to understand its environmental implications, to appreciate how those implications are balanced with the economic interests of a productive farm, and to live–if at least for a summer–in a way that addressed those issues directly.

Being that I am completely new to farming, every day at the farm has been a learning experience for me. It may be cheesy, but it has been a thrill to learn the scientific foundations of agriculture and a new set of skills all at once. When I am not at South Farm, I am working and learning at Salad Days Farm in Versailles, and when classes begin in August, I will be taking courses to continue this deep dive into sustainable agriculture. I hope by the end of the fall semester to have a clearer picture as to how I can continue to live out my interest in sustainability.

Thank you for supporting sustainable agriculture and for living out sustainability in your own life!

What’s In Your Share

For this week, you’ll receive:
+ Cucumbers
+ Mixed Bell and Sweet Peppers
+ Hot Pepper
+ Eggplant
+ Shishito Peppers (mild!)
+ Red Gold Potatoes
+ Tomatoes
+ Mixed Fresh Onions
+ Garlic

Garlic for shares this week… Music to our ears! #rimshot

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:
+ Cucumbers: $0.50 each
+ Bell/Sweet Peppers: $1 each
+ Eggplant: $1.75 each
+ Shishito Peppers and Hot Peppers: $0.25 each
+ Tomatoes: $3/lb.
+ Onions: $0.50 each
+ Garlic: $1.50/bulb
+ Red Gold Potatoes: $3.50/ bag
+ Tomato Box: $25 (25 lb. box) ***

***Tomato boxes are “seconds” tomatoes that are very ripe. They are perfect for canning, but you will want to can them this weekend. Don’t wait too long! Tomato Boxes will be a first come, first served item. However, we will start a sign-up sheet to reserve boxes for those that wish to purchase one.***

ALL the fall brassicas have now been seeded!

A post shared by UK CSA (@ukcsa) on

You-Pick

+ Every week that there is you-pick available we will list what is available in the weekly newsletter. The first time you come to the farm we ask that you find one of the organic team (in the organic shed or out in the fields) for a you-pick orientation.

+ 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:
+ Okra
+ Flowers
+ Herbs
+ Hot Peppers
+ Sunflowers
+ 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.

Lollipop cherry tomatoes

A post shared by UK CSA (@ukcsa) on

Veggie Tips (or Facts)

+ Fresh onions are onions that have not gone through the curing process. These are best stored in the fridge and used within the week.

+ This round of garlic has been processed, unlike the first garlic given out. You can store this on the kitchen counter in a mesh bag or in a little dish. This should store for several months, if you can even keep it around that long! 😉

+ The Red Gold variety of potatoes are a smaller potato with pink skin and a yellow flesh. Red skinned potatoes are generally classified as having a waxy texture which makes them great in soups, stews, or salads as they keep their shape really well. However, you can still eat them mashed or roasted. Potatoes store best in a cool, dark and dry place for up to a couple of weeks. Do not store in the fridge or with ethylene producers (like tomatoes!).

+ 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.

+ 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.

+ 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.

+ 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).

Dodging the storms to get our cukes harvested.

A post shared by UK CSA (@ukcsa) on

Recipes

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

Meal Plan Menu

Thursday:

Traditional Baba Ghanoush
From allrecipes.com

Ingredients:
1 large eggplant
1 1/2 tbsp. tahini sauce
4 cloves of garlic, smashed
1/2 lemon, juiced
1/2 tsp. red pepper flakes (optional)
salt to taste
1 tbsp. olive oil (or to taste)
1 pinch dried parsley flakes, for garnish

Directions:
Preheat oven to 400º. Arrange oven racks so you have one high and one low. Cut a shallow slit along the side of the eggplant and place into a baking dish. Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle. Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley. Serve with pita chips or bread, or try it with other veggies like carrots, peppers, or kohlrabi, etc. You can even use it as a spread for a sandwich.

Friday:

Friday Night Pizza

from Animal, Vegetable, Miracle by Barbara Kingsolver
Makes 2 12-inch pizzas

Ingredients:
3 tsp. yeast
1 1/2 cups WARM water
3 tbsp. olive oil
1 tsp. salt
2 1/2 cups white flour
2 cups whole wheat flour
1 cup sliced onions
2 peppers, cut up
16 oz. mozzarella, thinly sliced
2 cups fresh tomatoes in season or sauce
other toppings such as spinach, chopped
1 tbsp. oregano
1 tsp. rosemary
olive oil

Directions:
To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let the dough rise for 30-40 minutes.

While the dough is rising, prepare the sliced onions: a slow sauté to caramelize their sugars makes fresh onions into an amazing vegetable. First sizzle them on medium heat in a little olive oil, until transparent but not browned. Then turn down the burner, add a bit of water if necessary to keep them from browning, and let them cook 10-15 minutes more until they are glossy and sweet. Peppers can benefit from a similar treatment.

Once the dough has risen, divide it in half and roll out 2 round 12-inch pizza crusts on a clean, floured countertop, using your fingers to roll the perimeter into an outer crust as thick as you like. Using spatulas, slide the crusts onto well-floured pans or baking stones and spread toppings. Layer the cheese evenly over the crust, then scatter the toppings of the week on your pizza, finishing with the spices. If you use tomato sauce, spread that over the crust first, then cheese, then other toppings. Bake pizzas at 425F for about 20 minutes, until crust is browned on the edge and crisp in the center.

Saturday:

Chunky Potato Salad

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 lbs. small red potatoes, quartered
3 cups cubed cheddar cheese
1 cup 1/2 inch sweet red or green pepper pieces
1 cup diced celery
1/2 cups sliced green onions
3/4 cup Italian salad dressing

Directions:
Cook potatoes in salted water until tender, about 10 minutes. Drain potatoes and cool to room temperature. Meanwhile combine cheese, peppers, celery and onions. Add potatoes and toss with dressing.

Sunday:

Feel free to add any other veggies you have on hand to this stir fry and a protein of your choice if you wish. You can even make a pot of rice or noodles to go with it.

Stir Fried Cucumbers
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
3-4 tbsp. vegetable oil
2 cups thinly sliced cucumbers
4 green onions, sliced (or fresh onions)
1 sweet red pepper, seeded and thinly sliced (or whatever sweet peppers you have)
2 small tomatoes, cut into thin wedges
1/2 tsp. salt or to taste
1/8 tsp. pepper

Directions:
In a large wok or skillet heat 1 tbsp. oil. Stir fry cucumbers about 2 minutes and remove from wok. Add more oil if necessary. Stir fry green onions and red pepper for 3 minutes. Remove from wok. Add more oil. Stir fry tomatoes one minute then add cucumbers, peppers and onions. Mix well and heat through. Season.

Monday:

This is my new favorite tomato soup recipe. Way better than from the can!

Homemade Tomato Soup

Ingredients:
3 tbsp. butter
1 medium onion, very finely chopped
1 large garlic clove, minced
3 tbsp. flour
1 quart tomato juice
2 cups fresh chopped tomatoes
2 tbsp. fresh chopped basil
1 tbsp. fresh chopped oregano
1/4 tsp. salt
2 cups milk

Directions:
Melt butter in a large pot until melted and sizzling. Add onion and garlic and cook over medium heat for 2-3 minutes until onion is translucent and soft. Stir in flour, stirring constantly until mixture is smooth. Add tomato juice and whisk until flour and butter mixture are well incorporated into the liquid. Add the diced tomatoes, basil, oregano and salt. Cook until mixture comes to a light boil; turn heat down and slowly stir in milk and continue cooking over gentle heat until heated through. Once milk is added, do not allow soup to come to a boil. Serve immediately.

Tuesday: 

Chicken With Bell Pepper Ragout

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

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

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

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

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

Wednesday:  

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

Advertisements

Preview Week #10

Our CSA Member Saturday You-Pick is rescheduled for this upcoming Saturday July 28th from 9am-11am.  Hopefully we’ll have better weather! Bring your family or a friend.

Week 10 shares for this week will include:

+ Red Gold Potatoes. First potatoes of the year. These are smaller potatoes with pink skin and yellow flesh. Very tasty!

+ Mixed bulb onions. These will be more “fresh” onions best kept in the fridge and used soon. The rest of our onions are now in the curing process.

+ Cucumbers

+ Bell and Sweet Peppers

+ Shishito Peppers

+ Tomatoes! We also will have a few tomato BOXES for sale of mixed red hybrids this Thursday. Inquire at the Farm Stand this Thursday to purchase.

+ Eggplant… this may be the last week for a while. Our second round of Asian eggplant will be producing in a few weeks.

On deck soon: Watermelon, Corn, Green Beans, Patty Pan Squash

Lastly, UK Wine sales will take place this week on FARM ONLY. They will return to campus on Thursday August 2nd. Give them a follow on Instagram at @ukywine

CSA Newsletter Week 9, July 19th

Farm Notes

This past week has been a busy one. Between harvesting, field work and events at the farm, there’s a lot going on. Tuesday, the CSA staff had the opportunity to tag along on the Sustainable Ag apprenticeship class with Dr. Emily Pfeufer, an extension veggie plant pathologist for UK. We scouted the fields with the class and found some specimens of disease to examine and discussed what ways it can be controlled in the field. For example, some diseases are soil-born and can build up in the soil after many years of planting the same crop in the same place. But because we practice crop rotation (not planting the same crop family in the same field every year) as a part of our organic certification, that reduces a lot of the incidences of soil-born pathogens. Although many of the CSA staff are familiar with the different diseases that are prevalent to Kentucky farmers (and the CSA in particular), this was still a great chance to freshen up our disease scouting skills.

Unfortunately, due to the impending rainy weather on Saturday, there will be NO You-Pick on Saturday, July 21st. You-Pick Saturday will be rescheduled to July 28th, 9-11am. We apologize for the short notice and hope you all can still come out the following Saturday for You-Pick!

In addition to the Thursday on campus pickup location, the UK Winery will now have wine available to purchase at UK South Farm every Thursday and Friday. They will be set up with our on-farm distributions on Thursdays and will also be selling wines out of the classroom building (first building on the right when entering from Man O’ War) every Friday from 2-6 pm.

The UK Winery has now released 10 wines from past vintages and will be releasing more as they finish bottling the 2017 vintage. For legal reasons they are still not able to pour tastings yet, but are hopeful to provide tastings at all pick up locations in the very near future. For more information on the 10 wines they currently have available visit their website at ukywine.com/our-wines/ where they also now have an order request form available if you would ever like to reserve wines for pickup on Thursdays or Fridays.

What’s In Your Share

For this week, you’ll receive:
+ Green Cabbage
+ Beets
+ Cucumbers
+ Mixed Peppers
+ Eggplant
+ Tomatoes
+ Corn
+ Cantaloupe

From last week: first corn harvest of the year!

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:
+ Green Cabbage: $3/head
+ Beets: $3/ 1 lb. bag
+ Eggplant: $1.75
+ Pickling Cucumbers: $0.50 each
+ Tomatoes: $3/lb.
+ Corn: $0.50/ear
+ Cantaloupe: $3.50 each

Zipper spider in the cherry tomatoes!

A post shared by UK CSA (@ukcsa) on

You-Pick

+ Every week that there is you-pick available we will list what is available in the weekly newsletter. The first time you come to the farm we ask that you find one of the organic team (in the organic shed or out in the fields) for a you-pick orientation.

+ 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:
+ Okra
+ Flowers
+ Herbs
+ Hot Peppers
+ Any sunflowers that are blooming
+ Green Beans
+ 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)

+ Cantaloupes can be stored in the fridge. Although they are best eaten within 3-5 days, they can store for up to a few weeks. Cut melons should be stored in a container or plastic bag in the fridge and are best eaten within 3 days.

+ 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.

Refrigerator Pickles

Ingredients:
1 qt. vinegar
1 qt. sugar
1/3 cup salt
1 1/2 tsp. celery seed
1 1/2 ts. mustard seed
1 1/2 tsp. tumeric
cucumbers
onions

Directions:
Mix all but cucumbers and onions together until sugar is dissolved. This mixture does not have to be heated. Fill quart jars with thinly sliced unpeeled cucumbers. Slice one onion into each jar. Fill jars with syrup mixture; cover with lid and store in refrigerator. Keep refrigerated. Can be stored for several months.

+ 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.

+ 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.

+ 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).

+ Cabbage stores well in the crisper drawer of the fridge for up to 3-4 weeks. Cabbage is a versatile vegetable that can be made into coleslaw, grilled, sautéed, cooked, roasted and/or made into sauerkraut. How do you like to use your cabbage?

+ 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. Here are a few basic ways to eat corn:

Boiling:
Bring a large pot to boil. Add corn, cover it and boil about 10 minutes or so. Then add whatever toppings you like (salt, pepper and butter!)

Grilling:
Set the grill to high heat. Peel back the husks on the corn and pull the silks off. Add butter and seasonings to each ear and then cover again with the husk. Wrap the ears in foil and place on grill, cooking for 30 minutes or so, turning occasionally.

+ Beets (and all root crops) store best in a plastic bag in the crisper drawer of the fridge. Although best eaten within a week to 10 days, beets could be stored for up to 3 months. But you don’t need to save your beets for that long! You will definitely be getting more beets in the fall.

Recipes

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

Meal Plan Menu

Thursday:

If you choose to eat your corn in a dish rather than just off the cob, this corn fritter recipe could be a great complement to your main dish.

Corn Fritters

Submitted by apprentice Cheryl Kastanowski

Ingredients:
4-1/2 oz. (1 cup) all-purpose flour
1/4 cup stone-ground yellow cornmeal
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. table salt; more for sprinkling
1/2 cup whole milk
1/4 cup sour cream
2 large eggs
1 cup fresh corn kernels (from about 1 large or 2 small ears of corn), coarsely chopped
1 to 1-1/2 cups vegetable oil

Directions:
In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.

Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it’s hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.

Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away.

Friday:

Eggplant Parmesan

From allrecipes.com

Ingredients:
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves

Directions:
1. Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

2. While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

3. When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

4. Preheat the oven to 350°F. In the bottom of a 10×15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Saturday:

I bet you could make gazpacho with cantaloupe instead of watermelon!

Watermelon (or Cantaloupe?!) and Cucumber Gazpacho

From Bon Appetit, August 2005

Ingredients:
1 watermelon, seeded and diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup crème fraîche or sour cream

Directions:
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls; top with dollop of crème fraîche.

Sunday:

Creamy Beet and Tahini Dip

From Eating Locally
Anissa Helou, a Lebanese-born food writer living in London, makes this luscious dip for dinner parties. You can make it a day ahead, although you will probably need to adjust the lemon and salt before serving.

Ingredients:
1 pound red beets (about 3 medium beets)
1 clove garlic, sliced
¼ cup tahini, stirred well to blend
3-4 Tbs fresh lemon juice, or to taste
Kosher or sea salt
Toasted pita wedges, Belgian endive spears, fennel wedges, or romaine hearts for dipping (peppers would be great to dip)

Directions:
1. Preheat the oven to 375°. If the beet greens are attached, remove all but ½ inch of the stem. Reserve the greens and stems for another use. Put the beets in a baking dish, and add water to a depth of ¼ inch. Cover tightly and bake until a knife pierces them easily, 45-55 minutes. When cool enough to handle, peel the beets and cut into quarters.

2. Put the beets and garlic in a food processor and pureé until smooth. Transfer to a bowl and stir in the tahini. Add the lemon juice gradually. You may not need it all, or you may want a little more. The tahini requires a lot of lemon for balance. Season with salt.

3. Serve the dip with pita wedges or vegetables for dipping. It will keep, refrigerated, for up to one week.

Monday:

Scalloped Cabbage Au Gratin

From The American Cancer Society Cookbook, Submitted by CSA Member Carolyn Durham

Ingredients:
4 cups coarsely chopped shredded cabbage
1 can (14 and 1/2 ounces) tomatoes, undrained (or fresh)
2 teaspoons granulated sugar
1/4 teaspoon paprika
1 teaspoon salt
1 teaspoon oregano
Salt and freshly ground pepper
1/2 cup grated cheddar cheese
1 cup fine fresh bread crumbs

Directions:
Cook cabbage in boiling water until wilted, about 6 minutes; drain well. Combine tomatoes, sugar, paprika, salt, and oregano, breaking up tomatoes with back of spoon. In greased 6-cup baking dish, place cabbage. Sprinkle with salt and pepper to taste. Cover with tomato mixture, then cheese. Top with crumbs. Bake, uncovered, in 350 degree F oven for 30 minutes or until heated through.
Makes 6 servings.

Tuesday: 

A different version of gazpacho!

Grilled Chicken with Gazpacho

Submitted by apprentice Cheryl Kastanowski

Ingredients:
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon red-wine vinegar
2 tablespoons olive oil plus additional for brushing the chicken
2 tablespoons water
1/4 teaspoon ground cumin, or to taste
Tabasco to taste
1 slice type white bread,, torn into pieces
2 plum tomatoes, seeded and chopped fine
1/2 cup finely chopped, seeded and peeled cucumber
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh coriander or parsley
1 whole boneless chicken breast with skin
(about 1 pound), halved

Directions:
In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.

Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

Yield: 2 servings

Wednesday:  

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

Bonus Recipe!

Homemade Cantaloupe Ice Cream
From myfearlesskitchen.com

Ingredients:
1-1/2 cups chopped cantaloupe
2-1/4 cups milk (any combination of heavy cream, whole milk, 2%, 1%, or skim milk)
½ cup sugar
Pinch of salt
1-1/2 teaspoons pure vanilla extract

Directions:
Chop cantaloupe in a food processor to desired consistency.

Mix 1 cup of milk, sugar, salt, and vanilla until all sugar is dissolved. Add chopped cantaloupe and rest of milk to the mixture.

Pour the ice cream mixture into a 1.5-quart ice cream maker, according to manufacturer directions. Let mix until thickened (about 15-20 minutes).

Serve immediately, or transfer to freezer-safe container and freeze until more solid.

Preview Week #9

A busy Monday is behind us and we are looking towards week #9 of the CSA.

Items we hope to include in shares this week include:

+ Eggplant! Still going strong.

+ Cucumbers! Really coming on.

+ Sweet Corn! It’s officially summer.

+ Green Cabbage!

+ Tomatoes! Yum yum yum.

+ Peppers!

 

Don’t forget to grab your ticket to the Honeywood South Farm Dinner Series! This Wednesday July 18th at 6pm.  Multi-course dinner will feature UK CSA veggies and UK Wine pairings. Please share with anyone who would be interested in this unique culinary experience.

Click here to reserve your tickets!

 

CSA Newsletter Week 8, July 12th

Farm Notes

It’s another hot and humid week in Kentucky. As Ben wrote last week, we have had some major harvests over the last few days. More onions, potatoes and the first of winter squash have been harvested this week, along with a summertime favorite…cantaloupes! As Kristi mentioned in the preview, this will be the last week of summer squash until our second planting matures. (Just in case you needed a little break from the inundation of summer squash!)

The University of Kentucky Winery will be down on campus today from 4-6pm set up with the CSA. *Edit* They will have a red wine and a rose availablegor sale today. You can check out their blog for more information at https://ukywine.wordpress.com/blog/. Unfortunately, no wine tastings today.

Tomato tying crew. Our haygrove tomatoes are looking👌

A post shared by UK CSA (@ukcsa) on

What’s In Your Share

For this week, you’ll receive:
+  Summer Squash
+ Mixed Cucumbers
+ Eggplant
+ Tomatoes
+ White Onions
+ Mixed Peppers
+ Basil
+ Cantaloupes

Just a little midsummer transplanting with student apprentices Josh and Thomas.

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:
+ Summer Squash: $2 each or 2 for $3
+ Eggplant: $1.75 each
+ Tomatoes: $3/lb.
+ White Onions: $0.50 each
+ Sweet Peppers and Bell Peppers: $1 each
+ Cantaloupes: $3.50 each
+ Basil: $3/bunch
+ Garlic Scapes: $3/bunch
+ Kohlrabi: $1 each

Last T-posts of the season going in for our tomato season extension.

A post shared by UK CSA (@ukcsa) on

You-Pick

+ Every week that there is you-pick available we will list what is available in the weekly newsletter. The first time you come to the farm we ask that you find one of the organic team (in the organic shed or out in the fields) for a you-pick orientation.

+ 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:
+ Okra
+ Flowers
+ Herbs
+ Hot Peppers
+ Any sunflowers that are blooming
+ Green Beans
+ 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.

Cantaloupes (yes, plural!) in shares this week!

A post shared by UK CSA (@ukcsa) on

Veggie Tips (or Facts)

+ Cantaloupes can be stored in the fridge. Although they are best eaten within 3-5 days, they can store for up to a few weeks. Cut melons should be stored in a container or plastic bag in the fridge and are best eaten within 3 days.

+ The onions this week have not been cured yet. Therefore, they should be eaten sooner, rather than later. Ideally, you should store onions in a cool spot in the kitchen, but these should probably be stored in the fridge.

+ This week’s cucumbers may be a mix of slicing and pickling cucumbers. Wednesday was the first day we harvested the pickling cucumbers, so there will be larger quantities coming in the future. You can still use a pickling cucumber just like a slicer. There isn’t that much of a difference other than it’s a different variety that grows smaller which is ideal for pickling so that you have small, uniform sized pickles. 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.

+ 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.

+ 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.

+ 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.

+ Basil is one crop that you should NOT refrigerate or wash. Basil leaves will turn black if kept in the fridge wet. The best thing to do is trim stems and place in a cup of water and keep on the counter or table. Replace the water daily. Basil is best fresh, but it could last up to a couple of weeks.

+ 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).

First bulb onions coming to shares this week.

A post shared by UK CSA (@ukcsa) on

Recipes

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

Meal Plan Menu

Thursday:

Add any veggies you have to this fritter recipe. It does not have to be only zucchini. Experiment!

Zucchini and Fresh Herb Fritters
From Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:
salt and pepper
2 lbs. green or gold zucchini, coarsely grated (try it with any summer squash/eggplant/potato/kohlrabi/carrot etc.)
2 eggs beaten
1 bunch of scallions, including an inch of the greens, thinly sliced (or white onions)
1 cup dried bread crumbs
2 garlic cloves, finely chopped
1/2 cup chopped parsley
1 tbsp. chopped marjoram or basil
1 tsp. chopped mint
olive oil as needed

Directions:
Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except the oil and pepper. Quickly rinse the squash, squeeze out the excess water, then stir it into the batter. Taste for salt and season with pepper.

Film two large skillets with olive oil. When hot, drop in the batter – 1/4 cup makes a fritter about 3 1/2 inches across – and cook over medium heat until golden on the bottom. Turn and cook the second side. Serve hot.

Friday:

This is the perfect week for ratatouille!

Ratatouille on the Grill

Submitted by apprentice Cheryl Kastanowski

Ingredients:
3 tablespoons red wine vinegar
1 clove garlic, crushed with press
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup olive oil
2 pounds plum tomatoes, each cut lengthwise in half
2 medium red peppers, each cut lengthwise into quarters
2 medium (8 ounces each) zucchini, cut crosswise into 1/2-inch-thick slices
1 large (1 1/2-pound) eggplant, cut crosswise into 1/2-inch-thick slices
1 large onion, cut into 1/2-inch-thick slices
1/2 cup (loosely packed) fresh basil leaves, chopped
2 ounces ricotta salata or Parmesan cheese

Directions:
Prepare outdoor grill for covered, direct grilling on medium.

Prepare vinaigrette: In small bowl, whisk together vinegar, garlic, salt, and pepper. In slow, steady stream, whisk in oil until blended.

On 2 jelly-roll pans, lightly brush tomatoes, peppers, zucchini, eggplant, and onion slices with some vinaigrette. With tongs, transfer vegetables to hot grill grate. Cover grill and cook tomatoes about 6 minutes; peppers, zucchini, and eggplant about 8 minutes; and onion about 12 minutes or until all vegetables are tender and lightly charred on both sides. Return vegetables to jelly-roll pans.

To serve, on platter, arrange grilled vegetables; drizzle with remaining vinaigrette and sprinkle with basil. With vegetable peeler, shave ricotta salata into large pieces over vegetables.

Saturday:

You can use one cantaloupe for just slicing up and enjoying as is and add the second one to a recipe, like this cucumber melon salsa below!

Cucumber Melon Salsa

From Allrecipes.com

Ingredients:
2 large English (hothouse style) cucumbers, finely diced (Use what you have!)
3 cups finely diced fresh cantaloupe
1 tablespoon extra-virgin olive oil
1/2 jalapeno pepper, seeded and minced
1 lime, juiced and zested
1 small red onion, chopped
1 roma (plum) tomato, chopped
1 bunch cilantro, coarsely chopped
1 pinch salt
1 pinch ground black pepper

Directions:
In a large serving bowl, lightly mix together the cucumbers, cantaloupe, olive oil, jalapeno pepper, lime juice, lime zest, red onion, tomato, cilantro, salt, and pepper. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 2 hours to let the flavors blend.

Sunday:

Quick Chicken Fajitas with Peppers

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 lb. boneless chicken breast
1 tbsp. oil
1 green pepper in 1/4 inch strips
1 medium onion, thinly sliced
salt and pepper to taste
2/3 cup chunky salsa
1 1/2 tsp. chili powder
8 8-inch flour tortillas

Directions:

Cut chicken into thin strips. Heat oil in a large skillet. When hot add chicken, pepper and onion. Stir fry 4 minutes or until chicken is lightly browned. Drain. Sprinkle lightly with salt and pepper. Combine salsa and chili powder and add to chicken; cook and stir until thoroughly heated. Warm tortillas. Place about 1/2 cup of the mixture on each tortilla. Fold up bottom; fold in sides and secure with a toothpick, leaving top open. Serve with sour cream if desired.

Monday:

Check out this pepper and tomato sauce recipe that you can use over your favorite pasta or with any other protein option of your choice.

Peppers with Tomato Sauce

Submitted by CSA Member Hayriye Cetin Karaca from turkishfoodandrecipes.com

Ingredients:
2-3 green peppers, cut into bite sizes
2 tbsp olive oil
2 tomatoes, crushed or 6-7 tbsp crushed tomato in a can
2-3 cloves of garlic, minced
½ tsp salt to taste

Directions:
In a skillet shallow fry peppers with olive oil. Sprinkle half of the salt. When peppers become soft and light brown, place them in a plate. Then place crushed tomatoes, minced garlic and remaining salt in same skillet. The remaining oil in the skillet will be enough for tomatoes. Cook tomatoes over low heat for 3-4 minutes.
Finally pour the tomato sauce on shallow fried peppers. You can garnish with sweet corn pieces.
You can serve Peppers with Tomato Sauce cold or warm with any kind of meat and poultry dishes.

Tuesday: 

Here’s a twist on the classic grilled cheese sandwich.

Basil Tomato Grilled Cheese

Submitted by apprentice Cheryl Kastanowski

Ingredients:
8 slices Italian bread (3/4 inch thick)
8 slices part-skim mozzarella cheese
2 large plum tomatoes, sliced
2 tablespoons minced fresh basil
2 teaspoons balsamic vinegar
Salt and pepper to taste
1/4 cup olive oil
3 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder

Directions:
On four slices of bread, layer cheese and tomatoes; sprinkle with the
basil, vinegar, salt and pepper. Top with remaining bread.

In a small bowl, combine the oil, cheese and garlic powder; brush
over the outsides of each sandwich.

In a small skillet over medium heat, toast sandwiches until golden
brown on both sides and cheese is melted.

Yield: 4 servings.

Wednesday:  

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

Preview Week #8 and next South Farm Dinner Series

We are excited to announce the next installment in the South Farm Dinner Series in conjunction with Honeywood restaurant at The Summit at Fritz Farm. Tickets are on sale *now* for this truly farm-to-table dinner for Wednesday July 18th at 6pm. The event will be held this time at Honeywood and feature UK CSA vegetables. Multi-course dinner will also feature UK Wine pairings. Please share with anyone who would be interested in this unique culinary experience.

Click here to reserve your tickets!

Week #8 of the CSA is almost here and we have more summer favorites headed your way:

+ Yellow Squash and Zucchini. This is the LAST WEEK for summer squash and zucchini. We have a second round coming in a few weeks.

+ Cucumbers

+ Eggplant

+ Tomatoes!

+ Basil

+ Mixed Peppers

We also anticipate having two more summer favorites EITHER this week OR next week: Cantaloupe and Sweet Corn!!! We also have more cabbage, beets, and our first potatoes coming soon.

Coming soon…!

A post shared by UK CSA (@ukcsa) on

CSA Newsletter Week 7, July 5th

Farm Notes

Happy Fifth of July!  In this extra patriotic edition of the CSA newsletter we will be celebrating freedom and vegetables.  Making their first appearances in your shares this week are two summertime favorites: green beans and fresh garlic.   With the first of our annual “big harvests” behind us, we are gearing up for two more: onions and potatoes.  It’s hard work pulling and digging those suckers out of the ground, leaving us gasping for breath and collectively plastered in a special marriage of sweat, soil, and camaraderie.  Yet these are the moments that truly imprint upon our minds the wisdom lurking within the South Farm mantra “One Earth Family.”

The University of Kentucky Winery will be down on campus today from 4-6pm set up with the CSA. They will have a red, white, and blue (UK blue!) theme with a red Noiret and a white Vignoles. Each retails for $25 and is available today for $20 for CSA members. No tastings will be taking place today, just wine sales at our tent.

What’s In Your Share

For this week, you’ll receive:
+ Zucchini
+ Yellow Squash
+ Cucumber
+ Eggplant
+ Sweet Peppers
+ Hot or Shishito Peppers
+ Kale or Chard
+ Green Beans
+ Fresh Garlic
+ Tomatoes

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:
+ Zucchini $2 each or 2 for $3
+ Yellow Squash $2 each or 2 for $3
+ Cucumber $1 each
+ Eggplant $1.75 each
+Peppers $1 each
+Kale or Chard $3 a bunch
+Green Beans $3 a pound
+Fresh Garlic $1.50 a bulb

I see more cucumbers in your future. Second round of cukes are coming on!

A post shared by UK CSA (@ukcsa) on

You-Pick

+ Every week that there is you-pick available we will list what is available in the weekly newsletter. The first time you come to the farm we ask that you find one of the organic team (in the organic shed or out in the fields) for a you-pick orientation.

+ 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:
+ Okra
+ Flowers (be selective in your cuts as the plants are still small)
+ Herbs (be selective in your cuts as the plants are still small)
+ Hot Peppers (lots of green peppers…however not all varieties have changed color yet)
+ Any sunflowers that are blooming
+ Green Beans
+ Cherry Tomatoes: there isn’t a lot that has turned yet, but what’s out there is ready to be picked!
+ 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.

More eggplant in shares this week, in all shapes and sizes.

A post shared by UK CSA (@ukcsa) on

Veggie Tips (or Facts)

+ Fresh Garlic has not yet undergone the curing process, and is best stored in the fridge.  It should last a while in there.
+ Green beans should last about a week in the fridge.

Recipes

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

Meal Plan Menu

Thursday: Eggplant Gratin in Parmesan Custard

From Vegetable Literacy by Deborah Madison

Ingredients:
2 lbs eggplant
Sea Salt
2 eggs
1 cup heavy cream or milk
1 cup grated Parmesan cheese
4 Tbsp olive oil, plus more for coating the dish
1 large onion, finely diced
1 large clove of garlic, minced or pressed
About 1 lb of tomatoes, peeled, seeded, and diced
Freshly ground pepper
8-10 Basil leaves, torn or minced

Directions:
Peel the eggplants and dice them into small cubes. Unless the eggplants are very fresh, toss the cubes with 1 tsp salt, put them in a colander set over a bowl, and set aside while you ready the rest of the vegetables and make the custard.

To make the custard, whisk the eggs with the cream, all but a few tablespoons of the cheese, and the basil.

Heat the oven to 375 degrees F. Oil an 8×10 inch gratin dish or six 1-cup ramekins.

Blot the eggplant with a kitchen towel. Heat 2 Tbsp of the oil in a wide nonstick or cast-iron skillet over medium-high heat. When the oil shimmers, add the eggplant and cook, stirring occasionally, until the cubes are soft and golden brown in spots, 12 to 15 minutes. Scrape the eggplant into a bowl.

Add the remaining 2 Tbsp oil to the pan and return it to medium heat. Add the onion and cook, again stirring occasionally, until it has softened and colored just a bit, about 5 minutes. Add the garlic and cook for a few minutes more, then add the tomatoes and the cooked eggplant. Season with 1/2 tsp salt and pepper, and cook for about 5 minutes. Taste to make sure there is enough salt, then transfer the eggplant mixture to the prepared gratin dish or ramekins.

Pour the custard over the eggplant and scatter the remaining cheese over the top. Bake until browned on top, about 30 minutes for the gratin dish, closer to 20 for the ramekins. Let cool for a few minutes before serving. If using ramekins, serve them in their dishes on a plate, resting on a folded napkin.

Friday: Swiss Chard with Lentils and Feta Cheese

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

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

Saturday: Summer Squash Tomato Skillet

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 large onion
1 clove garlic
3 tbsp. olive or vegetable oil
1 yellow squash
1 zucchini
2 tomatoes, peeled and chopped
1 tsp. salt
1 tsp. thyme
1 tsp. basil
1/4 tsp. pepper

Directions:
In a large skillet, sauté onion and garlic in oil until soft. Trim, halve and slice yellow squash and zucchini. Add to skillet and sauté 3 minutes. Stir in tomatoes and seasonings. Cover and cook until vegetables are tender crisp and liquid is absorbed.

Sunday: Cucumber Limeade

Ingredients:
1 cup fresh lime juice (about 7 limes)
1 cup sugar
Zest of 3 limes (about 1 ½ T)
¼ cup mint leaves
1 1-liter bottle lemon/lime seltzer, chilled
1 medium cucumber, thinly sliced

Directions:
Place juice, sugar, zest, and 2 cups water in a 2-qt saucepan. Bring to a simmer over medium heat and stir until sugar is dissolved, about 6 minutes. Remove from heat, add mint leaves, and let sit for 30 minutes. Pour through a fine strainer into a 1-qt. pitcher, stir in cucumber slices, and chill. Add entire bottle of seltzer to pitcher and serve immediately over ice.

Makes one quart.

Monday: Sweet Pepper Soup

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

Directions:
Preheat oven to 350°F.

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

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

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

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

Tuesday: Quick Fried Green Beans in Onion and Garlic Sauce

Submitted by apprentice Cheryl Kastanowski

Ingredients:
1 chicken stock cube
2/3 c. clear broth
1 lb. green beans
3 tbsp. oil
2 tbsp. butter
4-6 garlic cloves, minced
2 scallions, sliced
1 tsp. salt
1 tbsp. soy sauce
1 tsp. sugar
1 tbsp. pale dry sherry

Directions:
Heat oil and butter in wok or fry pan. Add garlic, scallions and salt. Stir fry 30 seconds. Add beans and toss into the fat until well coated. Sprinkle with the soy sauce, sugar and sherry. Stir fry 1 minute. Serve hot.

I often substitute immature shallots or Egyptian onions for the garlic, tops and all.

Wednesday: Hot Pepper Sauce

This is a variation of a classic Southern recipe.  Measurements are approximate, and you can add your own touch with garlic cloves, tomato paste, or rosemary sprigs!  Use a mason jar or in a spare bottle.

Ingredients:
About 1 pound jalapeño, serrano or other hot peppers, washed, stems removed
10 whole black peppercorns
About 1 1/2 cups apple cider vinegar
1/2 teaspoon salt

Directions:
1. Stuff as many peppers as you can in to the bottle or jar, dropping a few peppercorns between the peppers.
2. Bring the vinegar to a boil in a medium pot.  Stir in the salt and remove from the heat.  Let it cool for about a minute.  Pour the vinegar over the peppers until they are fully covered.
3. Pound a cork into the jar or bottle (an old clean wine cork works fine) or screw the lid on tightly.  Put the peppers in a cool closet for 1 week; then transfer to the refrigerator.  The sauce will be ready to use after 1 week, but it will get even better and hotter with time.  Once the sauce has reached a heat to your liking you can transfer it to a smaller clean container and store it in the refrigerator; at this point it will keep indefinitely.

 

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