fbpx

Click or tap on the tabs for more information about the vegetables and herbs in this week’s harvest from the farm.

Beets

Broccoli

Bok Choy

Butternut Squash

Cabbages

Carrots

Eggplant

Delicata Squash

Garlic

Greens

Corn

Green Beans

Herbs

Peppers (hot)

Peppers (bell)

Radishes

Kohlrabi

Snap Peas

Turnips

Yellow Squash

Zucchini

Video credits to Clean and Delicision, CookSmarts, Wholesum Harvest, Hello Chef, and V&V Supreme.

Salads

Warm Golden Beet Salad with Greens and Almonds | Kitchn
Spinach Slaw | UK Family & Consumer Sciences Extension
Super Crunchy Salad | UK Family & Consumer Sciences Extension
Apple Spinach Salad | UK Family & Consumer Sciences Extension
Best Sweet Potato Salad | Delish
Carrot Salad Recipe | Delish
Kale Salad (with Apples and Quinoa) | Cooking Classy

Soups

Seriously Good Vegetable Soup | Cookie + Kate
Southwestern Sweet Potato Stew | EatingWell
Kale and Potato Soup | UK Family & Consumer Sciences Extension
Ratatoullie Soup | UK Family & Consumer Sciences Extension
Turnip Green Soup | UK Family & Consumer Sciences Extension
Vegetarian Peanut Soup (with tomatoes and collard greens | Cookie + Kate

Entrees & Sides

Butternut Squash Quiche | Gimme Some Oven
Beetroot Curry | Savory Spin
Roasted Root Vegetables | UK Family & Consumer Sciences Extension
Butternut Squash Mac N Cheese | Gimme Some Oven
Easy Roasted Carrots With Parsnips and Herbs | Kitchn
Glazed Butternut Squash with Carrots and Turnips | UK Family & Consumer Sciences Extension
Roasted Cabbage with Bacon | Kitchn
Bacon Garlic Chard | Tablespoon
Sautéed Rainbow Chard with Raw Beets and Goat Cheese | Kitchn
Stuffed Eggplant | EatingWell
Quick Collard Greens | Cookie + Kate
Hasselback Eggplant Parmesan | EatingWell
Balsamic Stir Fry Vegetables | UK Family & Consumer Sciences Extension
Cabbage Rolls | UK Family & Consumer Sciences Extension
Corn and Sweet Potato Confetti Salad | UK Family & Consumer Sciences Extension
Easy Cheesy Eggplant | UK Family & Consumer Sciences Extension
Eggplant Parmesan Rollatini | UK Family & Consumer Sciences Extension
Kale Chips | Kitchn
Kohlrabi and Carrot Slaw | Kitchn
Kohlrabi Carrot Fritters with Avocado Cream Sauce | A couple cooks
Roasted Radishes with Greens | Food and Wine
Stuffed Zucchini Boats | UK Family & Consumer Sciences Extension
Chicken Parmesan Stuffed Zucchini | The Wholesome Dish

Breads & Desserts

Morning Carrot Muffins | UK Family & Consumer Sciences Extension
Sweet Potato Buns | The Spruce Eats
Baked Apples and Sweet Potatoes | UK Family & Consumer Sciences Extension
Fall Spiced Pumpkin Bread | UK Family & Consumer Sciences Extension
Nutty Sweet Potato Biscuits | UK Family & Consumer Sciences Extension
Zucchini Choco Chip Muffins | Taste of Home

These estimates are for whole, unpeeled vegetables:

  • Beets—Refrigerate up to 3 weeks
  • Bell peppers—Refrigerate up to 1 week
  • Broccoli—Refrigerate up to 1 week
  • Cabbage—Refrigerate up to 1 week
  • Carrots—Refrigerate up to 2 weeks
  • Chard—Refrigerate from 3 – 5 days
  • Cucumber—Refrigerate up to 1 week
  • Eggplant—Pantry up to 2 days, refrigerate 3-5 days
  • Herbs, leafy and trimmed leaves—Refrigerate from 3 – 5 days
  • Lettuces—Refrigerate from 3 – 5 days
  • Radishes—Refrigerate up to 2 weeks
  • Snap peas—Refrigerate up to 4 days
  • Summer Squash (yellow, zucchini, etc)—Refrigerate up to 5 days
  • Turnips—Refrigerate up to 2 weeks
  • Winter Squash (butternut, acorn, pumpkin, etc)—Pantry up to 3 months

Your share of potatoes and sweet potatoes will be provided in a paper sack without dirt removed. Store this way in dry pantry space for up to 3 months.

Freezing is a great way to enjoy many of your autumn csa through the winter months. And the process only takes a few minutes.

    1. Begin by rinsing any dirt off under cold water, trim away leaves, peel away skin, and slice or dice into small to medium pieces.
    2. Bring one gallon water per pound of vegetables to a boil in a stock pot. Add vegetables, stir, and allow water to come back to a low boil. Place lid on pot and boil for 2 minutes.
    3. Remove vegetables and plunge into a big bowl of ice water to cool quickly.
    4. After 5 minutes, transfer vegetables to drain on a paper or clean kitchen towel. Pat away any excess water before transferring to a freezer bag.
    5. Remove excess air, seal the bag, and place flat in freezer. Fresh frozen vegetables should last several months.
When does my csa begin and end?

Members receive 12 weekly shares of our farm’s vegetable and herb harvest beginning September 2 and ending November 18.

When and where is the weekly pickup?

Shares will be ready for pickup on Wednesdays between 4 – 6 pm at the High Street YMCA, 239 E High Street, Lexington. 

What's included each week?

You’ll receive a generous selection of seasonal vegetables and herbs each week. Typical shares include 5-7 items with enough fresh veggies for a family of 2-4 people or to split with a friend or neighbor. We’ll send you an email with produce listing and recipe ideas the Friday before each week’s share is distributed, so you can meal plan over the weekend.

What do you grow and harvest?
Each week’s share will change with the season, but we anticipate the following monthly harvests:

September — basil, beets, broccoli, cabbage, carrot, cilantro, dill, kale, kohlrabi, peppers, radishes, summer squash, winter squash
October — arugula, basil, beets, broccoli, cabbages, carrots, cilantro, collard greens, collard greens, dill, kale, kohlrabi, lettuces, peas, pumpkin, radishes, snap peas, spinach, sweet potatoes, turnips
November — arugula, beets, broccoli, butternut squash, carrots, collard greens, kohlrabi, lettuces, radishes, rutabaga, snap peas, snow peas, spinach, Swiss chard, turnips
How does my membership support survivors?

Your membership supports nature-based healing for survivors of intimate partner abuse, and you receive fresh local produce from a farmer you know.

Our farm is committed to sustainable agricultural practices. We use organic fertilizers and compost, and our pesticides and sprays are derived from natural sources. Drip irrigation and hand labor control our farm’s carbon footprint.

We farm to make healthy meals for adults and children living at our emergency shelter. Survivors grow strong in body and mind while tending to the vegetables and herbs on the farm. We share the harvest with the community to raise awareness and support for the mission.

Our farm is supported by research related to trauma-informed care for women veterans, studies exploring the restorative and healing outcomes of therapeutic gardens, and examinations of “social farming” as a means to promote healing and community networks in rural areas.

How is your farm sustainable?

We use organic fertilizers and compost, and our sprays are derived from natural sources. Drip irrigation and hand labor control our farm’s carbon footprint. Your vegetables and herbs are local and grown by a farmer you know.

Are you certified organic?

Our farm isn’t certified, but we are committed to organic and sustainable agricultural practices.

Is the cost of my csa membership tax-deductible?

Probably not. The value of the goods received is greater than the market price. But it’s always a good idea to check with your tax professional.

How can I contact you?

You can call us at 859-519-1911, reply to any of the weekly emails you’ve received, or send us a note.