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Hello customers. We hope the New Year is treating you well. While we are not currently harvesting vegetables on the farm, the chickens have been busy laying eggs. We have approximately 50 dozen eggs available for purchase. The cost is $4 a dozen.

If you would like to purchase eggs, please email and tell us how many dozen you would like, and where you would like to pick up your eggs.

You will pay cash or check for your eggs at your pick up location.

We will be in Murray on Saturday, January 30, from 1-3 p.m. at the gas station at Kroger near Highway 641.

We will be in Paducah on Sunday, January 31, from 2-4 p.m., parked at the JCPenney parking lot near USBank.

For Caldwell, Lyon, and Trigg County customers, we will work out a convenient time and location to get your eggs to you this weekend.

Stacey will be at the Murray and Paducah pick-up locations, parked in a black Toyota 4-Runner. Her phone number is 270-625-5886.

CSA #40

Dear CSA-ers,

This week’s preassembled bag will contain Brussel Sprouts, Kale, Tatsoi, Beets, Power Greens, Chives/Garlic and Dill. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at:

We have reached our last delivery of 2020! We have delivered 43 weeks of veggies this year, including bonus markets in January and February. Though this past week has brought some lovely days of bright sunshine and warm weather, but the season of winter looms just 8 days away. Though the farm remains ever full of life, the sheer lack of daylight hours brings vegetable production to near stand-still. Even the chickens experience a decline of egg-laying during the winter months, which can make numbers difficult to predict (our apologies to those of you that had egg orders refunded last week). Nevertheless, we have a solid market listed and expect to finish the season well.

Once we are through this week, we will resume main season CSA in March. It is possible, that we will have a couple “Winter Interim” markets in January/February like last year, but these are largely contingent on weather and how it affects the crops we planted in Late Fall. If you have any remaining balance on your account after this week, it will roll over to next year as always. We will be in touch regarding winter markets and next year’s CSA through facebook and email; if you have any questions you may always contact us!

Though we say it every week, we want to thank you for being a part of our CSA. Perhaps this year more than ever, the resilience of the farm has been tried by both global and personal circumstances. Despite all, we are finishing the season in a good way. We are grateful to be part of a community that is adaptable, supportive, and strong. You enable us to pursue our passion of growing and delivering healthy food. Already we are ordering seeds and planning the planting maps for the year to come. We hope you will join us, again in 2021, supporting local agriculture through the Magney Legacy Ridge Farm, and sharing in the abundant bounty of the fertile soil of West Kentucky!


The Magney Legacy Ridge Farm Team

CSA #39

Dear CSA-ers,

This week’s preassembled bag will contain Broccoli, Cabbage, Swiss Chard, Carrots, Bok Choy, Parsley and Radishes. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at:

Bright morning sunlight glitters the frost-covered landscape of the farm. Our over-wintering birds flit about the fencerows, gleaning seeds from the grasses and wildflowers that line the property. The sounds are quieter than they were earlier in the year, but still present- rustlings in the leaves, the sound of gentle winds blowing. Days are short as the farm stands at the precipice of winter.

Yet there is still so much life! Diligent frost clothing and careful selection of our Fall varieties has resulted in a surprisingly robust set of crops; both inside and outside of the high tunnels. Even many of the unused beds are verdant green with our soil nurturing cover crops, rye and crimson clover. The dividends of nurturing the ecosystem with organic practices seem to be paying off. Many crops we have grown but struggled with in the past are performing better than they ever have before.

Our featured vegetable this week is one of those difficult performers. Broccoli has been a heartbreaker for us in the past. Its tender green flower buds are so delicious, but it seems tragically ill-suited to Kentucky’s climate and insect pressure. We thought we were on track this summer, only to have a crop devastated by an abrupt onset of the peskersome harlequin beetle right before producing. We persisted. We made some adjustments to our spacing and nutrition for the Fall. Though we were a bit late on planting, the plants came in strong. It will always be a challenge to grow such a nutritionally demanding crop with organic amendments, and likewise florets may still be smaller than you are used to seeing at groceries- but nevertheless, we are so pleased to be putting portions of our organic broccoli in your bags this week. Enjoy it roasted, stir-fried, steamed, or perhaps in a hearty broccoli cheddar soup!

As always, we would like to thank you for your enduring support of our farm. This CSA is the next to last for 2020. This has been a trying year in many ways, but your participation and enthusiasm has inspired us to persevere. Together we are a stronger farm, and a stronger community!

The Magney Legacy Ridge Farm Team

CSA #38

Dear CSA-ers,

This week’s preassembled bag will contain Tumeric, Mustard Greens, Tatsoi, Daikon Radishes, Beets, Garlic, and Turnips. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at:

As the farm crosses into December the time between dawn and dusk grows every briefer. Blustery days are followed by frigid nights, with the beginning of this coming week promising some of our coldest temperatures yet. At this point, there is still a surprising amount of green on the farm, a product of both cool hardy vegetables and the winter cover crops we have planted to maintain the health of the soil. That said, these sub-freezing temperatures do threaten some of our remaining crops, even with all frost protective measures taken.

It is our intention to deliver the final three CSAs of this year as outlined on the schedule set at the beginning. Still, understand that crop quality and availability at this time will be somewhat at the mercy of the weather. These seasonal risks are part of growing organically in-ground. Our view is that agriculture is working with nature, rather than trying to remove its influence. The climate and soil of the Pleasant Valley impart a unique dimension to everything we harvest from this land. We hope this is a quality that shines through during every time of year.

This week’s vegetable shines bright orange when you cut into it. It’s turmeric; a tropical summer crop we harvested, cured, and stored away for a cold week just like this. Fresh turmeric has a unique Earthy flavor lacking in its dry and powdered counterpart. To use fresh turmeric, remove and discard the white growing tips (which are unpleasantly peppery) from the rhizome (root-like portion), then grate the rich yellow-orange flesh into any savory dish. Turmeric is the natural source of the compound “curcumin” which has been widely touted as a health supplement. Some people use fresh turmeric simmered in milk with black pepper to make a medicinal concoction called “Golden Milk.” Grated turmeric is also an excellent addition to chicken noodle soup, imparting a golden hue to any broth. Though we won’t make any far-flung claims about the healing power of turmeric, we will say that a little bit of the spice goes a long way. We hope you enjoy utilizing this unique crop as much as we enjoyed our first foray into growing it this year!

One-Pot Turmeric Coconut Rice With Greens

• 2 cups long-grain rice, such as jasmine or basmati
• ½ cup unsweetened coconut flakes
• 1 tablespoon white or black sesame seeds
• 2 tablespoons coconut oil
• 1 scallion, thinly sliced, white and green parts separated
• 1 teaspoon ground turmeric
• ½ teaspoon black pepper, plus more as needed
• 1 (14-ounce) can full-fat coconut milk
• Pinch of saffron (optional)
• Kosher salt
• 1 medium bunch kale, spinach or Swiss chard
• 1 lime
1. Rinse rice until water runs clear. Drain and set aside.
2. In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
3. In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
4. Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
5. Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
6. As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
7. As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
8. Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

As always, we would like to thank you for supporting our farm and CSA program. Through good times and difficult ones, you are helping grow local organic agriculture in our community of West Kentucky.

The Magney Legacy Ridge Farm Team

CSA #37

Dear CSA-ers,

This week’s preassembled bag will contain Spring Mix, Beets, Bok Choy, Swiss Chard, Radishes, Chives and Parsley. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at:

It is our intention to have CSA this week as things for the farm and the farm team have seemingly calmed down a little. We apologize for the inconvenience of last week, but we appreciate your understanding in granting us some grace to get through a difficult time. Last night’s fierce winds had us concerned about new catastrophe, though all the chicken tractors remained stable, and we suffered no other apparent damage. Nevertheless 50 MPH winds have taken all but the most stubborn leaves from our trees and the farm is beginning to look like its winter-self.

That said there are still great vegetables to be harvested and we are excited to be bringing them to you. Root vegetables and greens are staying strong in their outdoor plantings. Recall that there is to be no CSA the week of Thanksgiving, so if there are vegetables or eggs you want for any sort of Thanksgiving meal, this week is your chance to order those.

This week’s featured vegetable is the “Bok Choy.” Bok Choy is a nutritious vegetable in the mustard family that is celebrated for its large crispy petioles. Botanically the “petiole” is the stem that connects the leaf to the rest of the plant. Likewise, the whole plant is edible. Chopped up raw in salads, slices of bok choy are crisp like celery but without so much stringiness or aftertaste. Bok choy makes a good addition to soups or can even be cooked southern style like mustard greens.

However, in true Asian culinary style, Bok Choy excels in stir-fries. Chop everything you want in your stir fry to approximately the same size. Use a light oil (sunflower oil works very well) with high heat. Add the chopped ingredients in accordance with the time they need to be cooked fully, typically; meats first, then mushrooms, then dense vegetables (like carrots), then more delicate vegetables (bok choy petioles), and at the very end leafy greens (bok choy leaves). Stir-fries are often seasoned near the end of cooking with a bit of soy sauce and sesame oil. Alternatively, an oil-based salad dressing can be used as both stir-fry marinade and seasoning; some of the Asian style dressings like Annie’s Shiitake Ginger or Makoto Ginger Dressing work very well for this. Stir fry can be served over rice or noodles to good effect.

Bok Choy Stir Fry
• 1 ½ tablespoons tamari
• 2 tablespoons rice vinegar
• 1 teaspoon fresh lime juice, plus extra lime slices for serving
• ½ teaspoon honey (or maple syrup if vegan)
• ½ teaspoon minced ginger
• 1 small garlic clove, minced
• ½ teaspoon sesame oil
for the stir fry:
• 1 tablespoon sunflower oil (or any high-heat oil)
• 4 ounces shiitake mushrooms, stems removed, sliced
• ½ small head broccoli, florets chopped, stems peeled into strips
• 2 scallions, chopped
• 2 baby bok choy, sliced vertically into quarters
• ½ cup edamame
• 1 carrot, peeled into thin strips
• 4 ounces brown rice pasta *(see note)
• 2 teaspoons sesame seeds
• sambal or sriracha, for serving
1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.

As always, we thank you for your support of our farm. This year has been full of difficulties and hardships. We hope that it will make all of us stronger, more empathetic, and more resilient human beings. We are so grateful to be part of this community.

The Magney Legacy Ridge Farm Team

No CSA this week

Dear CSA-ers,

It is with our sincerest regret that we announce that there will be no CSA or deliveries this week. Anyone enrolled on a weekly delivery schedule will not be charged this week and that balance will roll forward towards future CSAs. The decision to cancel this week’s CSA was prompted by a series of unfortunate circumstances including Patrick losing his grandfather (Joe E. Francis) a week after his grandmother’s passing, and pushed to tipping point when Angela’s husband Ray collided with a deer on his return home from work last night. We are going to take a week to regroup. We are praying things get better. It is our hope that you understand this decision and forgive us any inconvenience that this causes. It is our intention to continue with CSAs this year. We will continue to keep you updated on that. As always, and perhaps now more than ever, we appreciate your support of our farm. The strength of our community helps us all move forward through trying times.

The Magney Legacy Ridge Farm Team

CSA #36

Dear CSA-ers,

This week’s preassembled bag will contain Arugula, Power Greens, Mixed Peppers, Cilantro, Radishes, Turnip Greens, and Chives. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at:

Beginning with torrential rains and finishing with cold sunlight, the trees are letting go of their leaves as the damp Earth prepares for winter. We have just 6 more weeks of regular season CSAs until our final delivery of 2020 on December 17th (there will be no delivery the week of Thanksgiving). In perfect honesty, this is the time of year where frosts and freezes start putting real pressure on the vegetables. Though we do utilize season extension technologies such as frost cloths, we are still, at times humbled by Mother Nature. This too is part of growing and eating seasonally.

It has been a somber and emotionally trying week on the farm. Two of our farm team members lost loved ones this week. Caroline’s mother, Joan Garcia Sims passed on Tuesday. Joan was one of the farm’s earliest supporters when the Magney family first moved to Princeton and began the farm in 2012. Joan was an accomplished writer and always had encouraging words for the talents and dreams of those around her. The farm would not be where it is today without Joan, and her daughter Caroline. She will be missed by us all.

On Saturday, Patrick lost his Grandmother, Barbara Nell Francis. Barbara’s connection to the farm is interesting in that she grew up on Pleasant Valley Road (where the farm is located) during the 1930s. Upon learning her grandson had come to work here, and she was able to share with us a recounting of what the Valley and the farm itself was like, some 80 years ago. She recalls the property having turnips and strawberries. Barbara and her surviving husband Joe were long time residents of Princeton, remaining active in the community until they moved to Paducah to be nearer family care. Barbara will be dearly missed.

Time moves all things forward and none of us can escape the changing of seasons. Yet life persists, and what departs makes us more grateful for what remains; what is remembered gives us context to appreciate what is to come. After 80 years there are once again turnips growing in the Pleasant Valley. We are blessed to be their stewards.

Lemony Power Greens, Rice & Chickpeas

This is a quick and tasty side dish that is also very healthy.


• 2 Tablespoons olive oil
• 1 large onion thinly sliced
• 6 packed cups of fresh greens
• 1 teaspoon crushed garlic
• 2 cups cooked rice
• 1 7.5 oz can chickpeas
• 1 lemon juiced
• salt and pepper to taste

1. In a large saute pan, add olive oil and onions and brown.
2. Season with salt and pepper.
3. Add your greens a little at a time until the greens wilt.
4. Once all your greens are in the pan, add your garlic and rice.
5. Cook for a few minutes to incorporate all the rice.
6. Add your lemon juice and chickpeas and continue to cook for 5 minutes.
7. Add more salt and pepper if desired.

As always, we thank you for your support of our farm. It is the support and warmth of our community that makes agriculture so deeply rewarding. We hope that our vegetables bring health and joy to you and those you hold dear in all the weeks to come.

The Magney Legacy Ridge Farm Team

CSA #35

Dear CSA-ers,

This week’s preassembled bag will contain Spring Mix, Chard, Carrots, Radishes, Dill, Muir Head Lettuce, and Basil. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at:

The cool damp of deep Autumn has set in with the week’s long and soaking rains. Mushrooms appear in the forest reaping the nutrition of fallen leaves and filling the air with the distinct aroma of moldering leaves. Until Spring, the ground outside will likely remain too cold and wet to plant. Nevertheless we have prepared and planted a lot of cool season vegetables that remain growing strong on the farm. There are even some straggling warm season vegetables looking surprisingly well in the high tunnels. We are harvesting some of the prettiest peppers and eggplants we’ve seen the whole year.

The storms have caused some frightening surprises on the farm. Wet soil and strong winds caused a massive hickory tree to fall just behind the house on Friday evening. Luckily, no dogs, chickens, or farm team were injured, but it did make for quite the startling noise. The hickory will be put to good use cut apart; the sticks will be wildlife habitat whereas larger branches and the rounds of the trunk will be cured and become excellent firewood. Part of agriculture is finding the purpose for things and seeing the silver linings in calamity.

This week’s featured vegetable is the Daikon radish. Bags this week will contain two varieties of Daikon, the ‘China Rose’ (a blush pink) and ‘Icicle’ (a solid white mini Daikon). Though Daikon type radishes are good eaten raw on salads, they really excel as a cooking radish. This is because their texture is firmer; so they hold up well to pickling, soups, and stir-fries. Daikon type radishes hail from Asia, but still have the health benefits of their European cousins. Enjoy them as a good source of Vitamin C, and many trace elements. Like many of our root crops, the green tops are edible when cooked.

As always, we would like to thank you for your support of our farm. Choosing to participate in our CSA is a choice to support local food and a system of agriculture that is both resilient and sustainable. It is ultimately you who make this possible!

The Magney Legacy Farm Team

CSA #34

Dear CSA-ers,

This week’s preassembled bag will contain Arugula, Radishes, Lovelock Head Lettuce, Beets, Mixed Peppers, Chives and Parsley. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at:

The leaves are raining down in droves with each gust of wind. It is amazing to think just three weeks ago we were just starting to see Fall colors. Relatively dry weather has hastened the onset of Autumn and made for abrupt swings between day and night temperatures. We experienced the first frost scare of the season on Friday morning, but ultimately temperatures in the Pleasant Valley were milder than predicted.

Even as frosty weather begins to appear, there is still a lot of growing to be done in the outdoor beds. The farm utilizes gigantic sheets of “frost cloth” to protect some of the more tender crops like lettuce, whereas others like the leafy greens and radishes are undaunted by light frosts and won’t require protection until we are in the “hard freeze” range of 28 F and below. Planting the tunnels for winter CSA is now underway. Stacey and Patrick spent Friday clearing a tunnel and making a final harvest of the Roselle Hibiscus. We are excited to be making some sweet holiday treats from that harvest. Additionally, some of our local business allies are working on a couple of special Roselle products. We won’t spoil it but be on the lookout!

A Great Radish Forward Salad with Lemon:

10 medium or 12 small red radishes, scrubbed

3 large ribs celery, ends trimmed, peeled

1 cup tightly packed fresh flat-leaf parsley leaves

1 tablespoon fresh lemon juice or more to taste

¼ teaspoon kosher salt; more to taste

2 tablespoons olive oil

Freshly ground black pepper

Trim the root and stem end of the radishes. Halve them lengthwise and then thinly slice them; you should have about 1½ cups. Thinly slice the celery. Combine the sliced radishes, sliced celery and parsley leaves in a medium bowl. Add the lemon juice, salt and olive oil; toss well. Add several generous grinds of black pepper, taste and adjust seasonings, and serve.

Today’s featured vegetable is arugula. This week’s CSA portion will contain generous bundles of fully grown arugula. This is the same plant as our baby arugula and can be chopped and eaten in salads the same way. However, the larger leaves and portions also make for an excellent cooked green. Try chopping them then wilting in a pan with a bit of your favorite oil. An optional splash of vinegar can be added at the end. Alternatively, cook them down Southern style in chicken broth. Arugula is superbly healthy any way it is prepared and cooking tones down its peppery bite. As the weather gets cooler, we would encourage you to get creative in your kitchen and really savor the joy of cooking with our fresh organic vegetables.

If you’ve got a great way to prepare vegetables, we’d love to see! Either tag us @Magney Legacy Ridge Farm on facebook or email us a recipe. We might even share it in the newsletter! As always we are so grateful to be part of this community and for your support of our organic farm. You make it all possible!

The Magney Legacy Ridge Farm Team

CSA #33

Dear CSA-ers,

This week’s preassembled bag will contain Spring Mix, Swiss Chard, AnueAnue Head Lettuce, Rozelles, Pesto Basil Portion, Ahi Dulce Peppers, Kohlrabi, and Oregano. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at:

Pepper Poppers

• 1 package (8 ounces) cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6 bacon strips, cooked and crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 pound fresh jalapenos (We Used Ahi Dulce Peppers), halved lengthwise and seeded
• 1/2 cup dry bread crumbs
• Sour cream, onion dip or ranch salad dressing
• 1. In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs.
• 2. Place in a greased 15×10×1-in. baking pan. Bake, uncovered, at 325° for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild. Serve with sour cream, dip or dressing.

The colors of Autumn move into their peak brilliance as we move into mid-October. The sweet wooded maples and cherry take on their orange-red hues as some of the later-turning hickories begin their slow golden grow. The damp evening breeze is alive with the hum of crickets and leaves rain down with each breath of the Earth. Growth on the farm is slowing down as dawn and dusk become nearer each day. Yet longer nights and cooler temperatures have their perks. The rumor of winter causes our vegetables, particularly root crops, to sweeten and fill.

Though some activities have slowed, there is still much to do on the farm. We are planting the tunnels in preparation for the winter months, rotating out the existing crops, and filling them with vegetables that will serve CSA in late December or after our winter interim in the early months of 2021. Carrots planted this week will sprout and grow enough to survive the coldest months of winter tucked under the protection of the high tunnels and frost cloth.

Though the high tunnels will overwinter many cool season vegetables, the outdoor plots will become too cold for production. Though it is possible to leave many of these grow beds empty or fallow throughout winter, they become susceptible to erosion and nutrient loss in the rainy winter months. One of the environmentally minded practices we are expanding this year are our “cover crop” plantings. Cover crops sewn now grow throughout the winter and protect the soil ecosystem. This year we are experimenting with winter rye and crimson clover. In the Spring these crops will be incorporated into the soil and will release their accumulated nutrition to power next year’s vegetables. Cover crops take our soil health to the next level, and we are excited for the benefits of this Earth regenerative practice.

As always we’d like to thank your for your support of our farm and CSA service. It is your patronage and encouragement that empowers us to meet our goals. Organic farming offers many benefits for not only human health, but the health of our environment. We look forward to continuing to serve you and the land of West Kentucky.

The Magney Legacy Ridge Farm Team