This is the time of year when thoughts of farm-fresh food start to entice the taste buds. Juicy tomatoes. Spicy radishes. Crisp lettuces and spinach. Aromatic herbs to waken the flavors in a homemade meal. A weekly, bountiful harvest of fresh produce from May through October awaits University of Kentucky faculty, students and staff who sign up for a share in the UK Community Supported Agriculture Project. Registration is now open for the 2017 season.