Farm News
We
have extra items in the fields that we can harvest if you are interested in
securing a bulk amount for freezing, canning, or processing for later
enjoyment. Please let us know by phone
or email if you are interested and we can organize your special order for
pickup with your CSA farm share.
Items ready now include: Yellow
Squash, Snap Beans, Half-Runner Beans, Cabbage
We will update this list as other things become
available soon (like tomatoes!)
With
the school year beginning, schedules change and thoughts move from summer into
fall. Make plans now for your fall and
winter eating of local, organic farm foods.
We have previously shared suggestions for preserving any excess in your
summer vegetables shares. Have you
thought about securing a bulk quantity of organic meat? We have half-beef, quarters, even smaller
Beef Bundles or Beef & Chicken Bundles ready for your freezer. Look through the options on the Products page
of our website, and give us a call to reserve your choice for the cooler
weather seasons. Just like your veggies,
you’ll find you eat better when you already have organic, healthy food in your
house.
Our
Fall Season CSA Farm Share signup is now open and posted on our website. Your last week of Summer shares is October
13-16th, with the Fall shares beginning the next week, and offered
every-other-week through mid-December. You can add a Fall Share on to your
current CSA membership, along with Egg Shares, Meat Shares, and Pantry
Shares. Or, contact us by phone or email
and we will get you signed up!
Community News
The Dirt Revival, a fundraiser for Organic Association of
Kentucky (OAK), September 13, 3pm-7pm, Raising Hope Organic Farm, Fisherville
KY. Kentucky’s organic farmers and supporters will gather to celebrate organic
farming with the music of Appalatin and great food prepared by local chefs. The event is a fundraiser for the Organic
Association of Kentucky, a non-profit organization that seeks to strengthen the
connection between organic farmers and consumers and create an economically
viable and healthy food system.
Local chefs, including Bruce Ucan of Mayan Café, Frank Elbl of Palermo
Viejo, Ramsi and Rhona Kamar, of Ramsi’s Café on the World, and Miguel Rivas of
Azur and Brasabana, will be cooking a Kentucky-raised organic beef steer on
site, each in their own styles. University of Kentucky professor Gregg Rentfrow
will be the on-site butcher. Plenty of organic vegetarian fare will be
included. Appalatin, renowned Louisville band that blends Latin and American
folk genres, will perform all day. A cash bar with organic wine and beer and
Kentucky bourbon will be available. Organic snow cones, fresh juice from the
Life Bar and products from other local organic vendors will be available.
Tickets are $40 per person, which includes chef-cooked food, one drink
ticket and membership to OAK. Clean soil is the foundation of organic farming
and a healthy world. The Dirt Revival honors the farmers who are committed to
rebuilding that foundation! Visit www.thedirtrevival.splashthat.com
for tickets.
Food + Photos, Saturday, August 16, 7:30am-4pm. In one day,
explore food photography and food writing, and work with others to build a
creative, portfolio-style website, complete with appropriate narrative. The
main subject will be the popular Saturday Lexington Farmers Market. Coaching
and instruction in food photography and food writing will encourage and guide
you toward deepening your practice of these two arts. Class begins at 7:30 am,
when the light is at its best for photography. Starting location: the outdoor
table in front of Cheapside Bar & Grill, 131 Cheapside. We will work
throughout Lexington Farmers Market and at Carnegie Center. Wear comfortable
shoes and clothes! Instructors: Rona Roberts & Sarah Jane Sanders;
pre-registration required www.carnegiecenterlex.org
Crave Lexington Food Festival, September 13-14, noon-6pm, 1152
Monarch St, Moondance Amphitheatre, Lexington KY.
Farmland, Food, and Livable Communities, American Farmland Trust’s
National Conference, October 20-22, Hilton Downtown Lexington, KY.
Slow Money: A Local and Global Gathering on Food, Investing, and
Culture, November 10-12, The Kentucky Center for the Performing Arts,
Louisville KY.
In Your Share
Yellow Snap
Beans
Sweet Corn
Cucumber
Garlic
Lettuce
Yellow Squash
Tomatoes
Turnips
Celery
Kale/Collard
Greens
Recipes
Southwestern-style Squash, Makes 6
servings
1 large white onion, chopped
1/2 C red bell pepper, minced
1 clove garlic, minced
1 Tbsp oil
1 C corn kernels
2 lb yellow squash, chopped
One (4-oz) can green chilies or 4
roasted chilies, seeded and peeled
1/2 C hot water
Salt to taste
In heavy skillet over medium high
heat, sauté onion, red pepper, and garlic in oil. Add corn; cook and stir until
uniformly browned. Cut squash into match-sticks. Cut chilies into long thin strips. Add squash and chilies to skillet along with
water and salt. Cover, reduce heat, and simmer 15 minutes. Serve with hot
tortillas.
Sweet Peppered Beans, makes 4
servings
2 medium red bell peppers
1/2 lb fresh snap beans
2 tsp olive oil
1/2 tsp salt
1 Tbsp balsamic vinegar
Ground black pepper, to taste
Wash and dry peppers. Place on
greased baking sheet under broiler. Broil and turn peppers until skin gets black
on all sides. Or, use tongs and hold over gas flame. Wrap in kitchen towel and allow to cool to touch
(or place in paper bag and close) at least 10 minutes. Peel off charred skin,
remove stem and seed. Cut into short strips and set aside. Snap stems from beans. Steam 4-8 minutes or
until tender. (Time may vary) Place hot beans in serving bowl. Toss with red
pepper strips and season with oil, salt, vinegar, pepper. Serve at once.
Sweet Pickled Yellow Wax Beans, a Martha Stewart recipe
1 lb wax beans, trimmed
4 sprigs thyme
4 C white-wine vinegar
2 C sugar
4 garlic
cloves, peeled
1 tsp fennel
seeds
1 tsp coriander seeds
1 tsp mustard seeds
½ tsp whole black peppercorns
In two quart-size glass jars,
arrange beans upright and place 2 sprigs thyme
in each jar. In a small saucepan, bring vinegar, sugar, garlic,
fennel
seeds, coriander seeds, mustard seeds, peppercorns, and 1 C water to a boil
over medium-high. Reduce heat and simmer 10 minutes. Let cool to room
temperature. Pour cooled brine over
beans, leaving a 1/2-inch space at top of each jar; seal and refrigerate at
least 3 days before serving.
Green
Beans with Tomatoes, Makes 6
servings
1
1/2 lb fresh green beans
1
large tomato, chopped
1/2
C chopped onion
1
jalapeno pepper, seeded and cut julienne
1
clove garlic, minced
2
Tbsp olive oil
1
white potato, cubed
Salt
and pepper
1
C water
Trim
beans, set aside. Heat olive oil in a
nonstick pan. Add onions and sauté 1 minute. Add peppers, garlic and tomatoes;
cook 1 minute. Add green beans, toss;
add potato, season with salt and pepper. Add water; cover and simmer
10 minutes. Serve hot.
Vegetable
Chicken Salad Makes
8 servings
2
lb potatoes, well-scrubbed
1
lb fresh snap beans, washed and trimmed
1
Tbsp olive oil
1
1/2 lb boneless, skinless chicken breast, cut into 1-in cubes
3/4
C prepared pesto sauce
Bring
pot of water to boil. Meanwhile, cut the potatoes in half lengthwise, then cut
them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and
return to boiling; cook 3 minutes. Add
beans to pot with potatoes and cook 4 minutes; vegetables should be firm. Drain
and set aside. In the same pot, heat
olive oil over high heat and cook the chicken, stirring, 6 – 8 minutes or until
meat is cooked through. Remove from heat; stir in pesto sauce, then gently stir
in potatoes and green beans.
Vegetable
Medley serves
4
1
Tbsp butter
2
yellow squash, sliced
1
zucchini, sliced
1
yellow onion, diced
3
fresh tomatoes, diced
1/2
C corn kernels
1
clove garlic, minced
1/2
tsp oregano
1/2
tsp basil
1/4
tsp ground black pepper
Melt
butter in a large pan over medium heat. Add squash, zucchini
and onion. Cook 3-4
minutes.
Add tomatoes, corn, and other ingredients. Cook and
stir 2-3 minutes, until heated through. Serve immediately.
Creamed
Corn, 4 servings
4
large ears corn
2
Tbsp butter
1/4
C sour cream or plain mild yogurt
dash
of Tabasco
Salt
and black pepper, to taste
1/4
C chopped fresh chives for garnish
Chopped
parsley for garnish
Cut
corn kernels from cobs, and place kernels in a bowl. You should have about 2
1/2 cups. Hold each cob over the bowl
and scrape with back of a knife to extract juices. Melt butter in a large heavy skillet over
medium-low heat. Stir in corn; cook until barely tender, 4-5 minutes. Add sour cream and hot sauce. Cook until
warmed through; do not allow to boil. Add salt and pepper to taste. Sprinkle
with chives and parsley.
