Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

This is a reminder that today, Wednesday October 9th is a CSA pick-up. Your share will be available from 3-7pm at the farm only tonight. We are starting 1 hour early to accommodate all the extra members at pick-up. The Wednesday evening Farmers Market has come to a close for the season. So members who pick up at the market, please remember to pick your share up here at the farm.

 

Farmer Anne

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Exciting This Week!

HoneyHoney & Nectar A few folks have wondered why the honey this year is so much thinner. It's an interesting question.

We open the hives in mid-September each year to take honey. This season, there was quite a bit of honeycomb that wasn't capped yet with beeswax. The bees were still out gathering more nectar when we opened the hives. They leave cells uncapped when the nectar hasn't been dehydrated to the level needed for long-term storage. That means there's some nectar spun in with the honey you received, which is what has thinned it out.

What's the difference between nectar and honey? Nectar is the sugar that plants make and that bees collect. Honey is the sugar that bees turn the nectar into.

This honey will thicken and crystallize like honey you've purchased in past years. Enjoy the nectar!

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Winter CSAWinter CSA If you haven't paid in full yet for your winter CSA share, your payment is now past due. Please bring a check with you to CSA pick-up tonight. Thanks!

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Winter CSAThanksgiving Turkeys Each season we like to offer our members the chance to buy their holiday turkeys from local farms. We're working with Eastern Plains Natural Foods again this season to bring you heritage breed Blue Slate turkeys. These birds are raised entirely on range and completely without medication, vaccines or any artificial food additives. Their diet is entirely vegetarian. They are processed utilizing the air chilled method so there are no added processing fluids typically found in store bought birds. We'll have details on pricing and size ranges next week and will begin sign-up then. Turkeys will be available the week before Thanksgiving.

 

In Your Share This Week:
  • beets
  • bell peppers
  • chard
  • eggplant
  • radish
  • salad greens
  • tomatoes
  • winter squash
  • Fruit Share: apples/grapes
  • Coffee Share: next week is the last week of coffee
  • Coming Next Week: winter squash

Words to Live By:

"The season for enjoying the fullness of life -- partaking of the harvest, sharing the harvest with others, and reinvesting and saving portions of the harvest for yet another season of growth."

                                                      -Denis Waitley

 

Coming Up at the Farm:

PumpkinsLast CSA Pick-up We can hardly believe that next week is our last CSA pick-up of the summer season. That's right, we're coming up on 20 weeks of veggies.

Next week we'll have carving pumpkins for you to take home, as well as your last round of veggies. Bring some extra bags, hands or wheel barrows to haul your load.

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                           Important Dates

  • Last CSA Pick-up, 10/16
  • First Winter CSA Pick-up, 10/23
  • Last Saturday Farmer's Market 11/16
  • Boulder County Farmers Market Holiday Market 12/7 & 12/8
  • Farm Store closes 12/15
Around the Farm

We love spending time with you! Thanks to all who were able to make it to this year's pig roast. We had a wonderful time celebrating the season with you. We're incredibly lucky year after year to have such a warm and supportive community.

Here are some of our favorite pictures from the day, courtesy of CSA member John Ahrens.

Hay Bales!

Painting pumpkins

Sharing a meal

Bonfire

 

RECIPES

Freezing Sweet Peppers (from University of Nebraska-Lincoln)

1. Wash
2. Cut out stems and cut peppers in half.
3. Remove seeds and membrane -- save time by using a melon baller or the tip of a spoon to scrape out seeds and membrane.
4. Cut peppers into strips, dice or slice, depending on how you plan to use them.
5. Freeze peppers in a single layer on a cookie sheet with sides, about an hour or longer until frozen. This method is often referred to as "tray freezing."
6. Transfer to a "freezer" bag when frozen, excluding as much air as possible from the bag. The peppers will remain separated for ease of use in measuring out for recipes.
7. Pour out the amount of frozen peppers needed, reseal the bag and return to the freezer.

 

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Szechwan Eggplant Stir Fry (adapted from Tyler Florence)

5 small eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds, for garnish
Thai holy basil and fresh cilantro leaves, for garnish

Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.


After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.

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Sauteed Swiss Chard with Bacon (adapted from Anne Burrell)

Olive oil, for pan
1 cup bacon, cut into 1/4-inch dice
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup chicken or vegetable stock
Kosher salt

Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

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Radish, Apple and Onion Salad (adapted from Rachel Ray)

4 radishes, thinly sliced
2 apples, cored, seeded and thinly sliced and tossed with 2 teaspoons lemon juice
1/2 red onion, thinly sliced
1 head romaine lettuce or red leaf lettuce, chopped

Dill and Poppy Dressing:

3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon salt
1/4 cup extra-virgin olive oil
1/2 cup sour cream
1 teaspoon poppy seeds
2 tablespoons chopped dill or 2 teaspoons dried dill

Combine radish, apple (coated in lemon to retard browning) and onion with chopped lettuce. In a small bowl, combine vinegar with sugar and salt. Whisk in oil, stir in sour cream, poppy and dill. Drizzle dressing evenly over salad and serve.

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