Monday, August 11, 2014

Week 13, CSA News

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 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

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
Yellow Squash
Kale/Collard Greens


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.