Farm Happenings

Happy Week 7! We have one more week of the Fall CSA program after this week.

This was a chilly week and the forecast is a bit frightful going into tomorrow. If anyone who does the on-farm pick up anticipates difficulty making it to the farm Friday due to weather, you CAN come get shares today (Thursday) prior to 4pm at the farm OR come Monday to the farm between 8am and 4pm!

For the rest of the year, our Farm Stand will be partnering with the University of Kentucky Winery. If you would like some wine made right here on our farm, please pre-order by midnight the night prior. There will be a limited number bottles available for walk-up sales as well.

Farm Stand this week:

• Arugula – $4/bag
• Cabbage, Savoy – $4/each
• Cabbage, Green – $4/each
• Carrots – $5 (2lbs)
• Celery – $4/bunch
• Fennel – $4/bunch
• Kale – $4/bunch
• Kohlrabi – $1-2/each depending on size
• Potatoes – $2/lb
• Potatoes, sweet – $3/lb
• Powders (Garlic, Onion, or Hot Pepper) – $6/each
• Radishes, watermelon – $4/lb
• Turmeric – $5/pint *last call*
• Turnips – $2/lb

CSA Share this week:

• Celery
• Kale
• Purple Sweet Potatoes
• Watermelon Radish

Tips & Recipes:

• Purple sweet potatoes are prized in Asia and their purple colors are indicators of high anthocyanins, an antioxidant. They WILL turn soups and other dishes PURPLE. If you want to avoid that, try roasting them instead in cubes or slices for chips.
• Purple sweet potatoes work really well in Asian dishes and pair well with fish. Try this recipe for a purple sweet potato salad utilizing celery or fennel:
  • Potato Salad adapted from Friedas:
    • Ingredients:
      • 2 pounds purple sweet potatoes, scrubbed and sliced into 1/2-inch rounds
      • 1/2 lemon, juiced
      • 1 cup diced or thinly sliced red onion
      • 1 pint cherry tomatoes, quartered
      • 1/2 cup thinly sliced fennel or celery
      • 1 cup thinly sliced fresh basil
      • 1/2 cup chopped fresh parsley
      • 1 teaspoon salt
      • Fennel leaves, for garnish
    • Lemon dill tahini:
      • 1 lemon, juiced
      • 1/2 cup fresh dill
      • 1/2 cup tahini
      • 1 clove garlic
      • 1/2 teaspoon salt
      • 1/4 cup water
    • Directions:
      • Place potato slices in large stockpot; cover with an inch of water. Bring to boil and cook 7-8 minutes, until al dente. You should be able to pierce potatoes with fork, but with a bit of a snap.
      • Drain potatoes again, transfer to large bowl, then toss with lemon juice.
      • Add onion, cherry tomatoes, fennel, basil and parsley. Toss to combine and season with salt.
      • Combine all tahini ingredients in food processor; blend until smooth.
      • Pour tahini over potato salad; toss gently to combine. Garnish with fennel leaves. Cover and refrigerate until ready to serve.