July 4th, UK IFN Event

On July 4th the University of Kentucky Chapter of the International Fellowship Network visited the Gaffney Farm.  Some of the countries and cities represented were: China, India, Japan, Indonesia, Malaysia, Philippines, Iran, Iraq, USA, Kyrgyzstan, Taiwan, Korea, Brazil, Romania, and Hong Kong.  The event was organized by the Church Of The Savior. 

Chocolate Zuchinni Cake

1/2 c soft margarine 1/2 c. oil
1 3/4 c. sugar
Cream these three ingredients together and add
1tsp vanilla
1/2 c. sour milk

Mix 2 1/2 c flour

1 tsp baking soda
1/2 tsp each cinamon, cloves, baking powder, salt

Add 2 c. grated zuchinni

Combine all ingredients and mix well

Pour into greased 9 x 13 inch pan

Sprinkle on top 1 c choc chips, 1/2 c chopped nuts and 1/4 c. sugar

Bake 325 degrees for 45 minutes.

 

Submitted by Susan Buffin

 

 

Roasted Carrots

I cleaned the share of carrots, leaving them whole and rough chopped several of the larger green onions. Preheating the oven to 400 degrees, I put the carrots and onion into a ceremic stone style pan and drizzled with olive oil and some salt and Mrs. Dash for seasoning. I cooked them until the onion started to brown and the carrots were soft, probably about 25-30 minutes. It was just wonderful, with the sugars in the carrot and onion carmelizing. We can't wait to fix it again!

Submitted by Letha Drury

Zuchinni Bread

Zucchini Bread

2 C flour
1 1/2 C sugar
3 tsp cinnamon
1/4 teas baking powder
2 tsp baking soda
3 eggs
1 cup canola oil
2 tsp vanilla
2 cups shredded zucchini (use peel & all)
1 cup raisins (dark or golden. I like golden the best) put raisins in a little flour and shake just to coat the raisins with flour. Bakes better.
1/4 teas salt

Put in bowl 2 cups flour, 1 1/2 c sugar, cinnamon, baking powder, baking soda. Mix well.

In another bowl mix eggs, oil, vanilla. Add to dry mixture. Add zucchini, raisins (floured), & salt.
Grease loaf pans, dust with white sugar. Pour mixture into loaf pans.
Bake 1 hour at 350 degrees.
Yield: 2 loafs

New Veggies

Over the next few weeks the types of items in the CSA should begin to change.  Lots of the produce thus far has been cold weather leafy crops. Warmer weather crops are starting to mature and will start to be a larger portion of member's weekly shares.  This week there are three new items in the CSA and they are carrots, red potatoes, and zucchini.

Creamy Beet Soup

Ingredients:

6 Medium Size Beets
4T Butter
1 Medium Size Onion Minced
1 Large Potato
6C Milk
Salt and Pepper To Taste


Preparation:
 -Peel and slice beets into 1/4" sections.
 -Slice potato into 1/4" sections.
 -Use sauce pan to melt butter and cook down onions.
 -In a larger pot add the milk, potatoes, butter, and cooked onions and cook on medium heat. 
 -When potatoes start to soften (20-30 minutes) add the beets to the pot.
 -Keep on medium heat for another 10-20 minutes.
 -When the beets have softened the mixture is ready to puree. 
      -Depending on your blender, adding the warm/hot mixture to the blender may or may not be a    good idea.  We use the Vita-Mix blender and it is ok for blending warmer mixtures.  If you are unsure you may want to let the mixture cool down, and then puree.
      -To avoid making to large of a mess during blending we blended half of the mixture at a time. 

Mashed Potatoes From Cauliflower

Ingredients:

1 Cauliflower Head

.25tsp Black Pepper
3.5T Butter
1.5T Cream Cheese
.5C Grated Parmesan
1tsp Minced Garlic
.25 Cube Chicken Bullion

Preparation:

-Cut Cauliflower into smaller pieces.
-Boil Cauliflower in water for 7 minutes.
-Remove water from cauliflower with a strainer.
-Immediately while cauliflower is still hot move to medium size metal pot and add:
              -Cream Cheese
              -Parmesan Cheese
              -Garlic
              -Bullion
              -Pepper
              -Butter
               -Immediately mix with hand mixer.
-If the cauliflower is difficult to mix with the hand mixer or a more creamy texture is desired adding a little milk during mixing works great.