Our favorite day of the year… our big Thanksgiving sale! Bring your umbrella as it may be a wet one today.

We always have a lot of fun and joy in harvesting and packing these boxes for you. In addition, we will have the BIGGEST farm stand sale of the year. Come down to grab some extras. One of our apprentices submitted a family pumpkin cake recipe for this week’s newsletter (scroll below). More Thanksgiving recipe inspiration also follows.

But first… we want to say a hearty THANK YOU. You could have bought your fixings for your feasting elsewhere, but you chose to support FARMERS you know! Your food dollars are not just investing in our farm and our educational efforts at UK-CSA, but your dollars are also reaping *you* rewards of delicious, nutritious, fresh, local, certified organic veggies and herbs. We could not do this work and this outreach and education without our customers. We are, truly, very thankful.

Find us on campus at 1505 College Way from 4pm-6pm, in the Horticulture Barn. Map here.

• If you ordered a box, it will be ready to go at pick up, just come straight to our white box truck to claim.
• If you are buying a la carte, please enter the building to purchase items separately and don’t forget to bring your bags.
• We can accept cash, check, and all major credit cards for your purchases.

Without further ado, here is a listing of all we have to offer today at our Farm Stand.

• Thanksgiving Bulk Box – extra Winter Storage / Fall Greens available, $55 each
• Broccoli, each, $3
• Brussels Sprouts, stalk, $6
• Cabbage, Savoy $4
• Cabbage, Green $4
• Carrots, per lb, $2.50
• Cauliflower, Romanesco, small $3 / large $4
• Celery, bundle, $4
• Collards, bunch, $3
• Fennel, $3
• Ginger, pint, $6
• Herbs, Single (Sage, Sorrel, Mint) $2 / Mixed (Thyme, Sage, Oregano) $3
• Honey, jar, $14
• Honeynut Squash, *seconds*, $1
• Kale, bunch (Curly, Lacinato, and Russian), $4
• Lettuce, head, $3 small / $4 medium
• Onion, each, small $1 / medium $1.50
• Pumpkins, each, $3 small / $4 medium
• Potatoes, per lb (Buff, Red), $2.50
• Powders, (Onion, Garlic, Hot Pepper), $6
• Radish, Watermelon, per lb, $4
• Spinach, half lb bag, $6
• Sweet Potatoes, (Orange and Purple), per lb, $3
• Turmeric, pint, $6
• Turnips, per lb, $2

Note from an Apprentice:

Hello, My name is Bel Iles and I am from Grant county Kentucky, an hour north of Lexington. I was raised with many farming neighbors, and my family had large gardens, small livestock, and a lot of food preservation experience. I am a senior Sustainable Agriculture and Community Food Systems major in the Farming track. I initially started this program with the intent to help run a family vineyard, but after working in a lab I am now considering pursuing research or outreach as a career. During the CSA apprenticeship I have encountered many sustainable agriculture topics I think could be valuable even in conventional systems such as the use of drip tape for water conservation.
This week’s produce box includes a pie pumpkin. My family has a rather coveted pumpkin cake recipe from one of my great uncles and my grandmother on my fathers side developed over a number of years. It’s a holiday classic even for my mothers family. While I have not used fresh pumpkin for this recipe myself, it has been replaced with a number of things over the years, all being delicious. The can of pumpkin mix could be replaced with pureed fresh pumpkin with pumpkin spice in a one to one ratio.

Mary and Bob’s Pumpkin Cake

Ingredients
1 Box yellow, spice, or white cake mix (I prefer using yellow)
1 (28 oz) Can of pumpkin pie mix (I use can of pureed pumpkin and add spice, pureed pumpkin and added spice can also be used)
3 Eggs
1 ½ Cups milk
½ Cup sugar
½ tsp ginger
½ tsp cinnamon

Steps
1 – Preheat oven to 350F
2 – Mix all Ingredients
3 – Butter and flour pan. Then pour in batter.
4 – Bake until toothpick comes out clean, let cool then ice (My family always uses cream cheese icing, recipe below).
Cream Cheese Icing
1 (8oz) block of cream cheese
2 tsp Vanilla extract (Imitation works great)
1 Stick ( ½ cup or 8 tbsp) of butter
1 lbs powdered sugar
Mix well, slowly adding the powdered sugar. Avoid overmixing.

More Thanksgiving Recipes:

Brown Sugar Mashed Butternut Squash

Roasted Brussels with Warm Honey Glaze

Caramelized Romanesco