Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

This is a reminder that today, Wednesday October 10th is a CSA pick-up. Your share will be available from 3:30-7pm at the farm only tonight. We are starting 30 minutes 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.

This week on the farm fall has officially began with our first hard freeze. Summer crops are no more, while the cooler weather loving plants are sweetening up in the ground and growing much slower. We are beginning to remove all of the irrigation from the fields, graze the pigs through finished crops, and plant cover crops for the winter. I am always amazed how different one week can be from another this time of year in Colorado.

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

Pig Roast DinerPig Roast Thank You! We had a blast eating, drinking and painting pumpkins with you at our annual pig roast. We thank Hugo, Kyle and Alberto from The Kitchen for cooking up another luscious feast for us. Many thanks also go out to Gelsey, Neal, Marilyn, Lele, Abby and Florence, your intrepid servers. A round of applause to CSA members Hallie & Kevin Packard for the great addition of music this year. We also thank the weather gods for cooperating that day.

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Notes from the Field

If you heard a faint hooray early Monday morning it was the sound of our cheers as the frost has lessened our load tremendously. We can now lay our tomatoes and basil to rest with happy hearts knowing that the bounty has been aplenty. The beans have been stored and the squash are tucked into their burlap boxes.(Continued below)

In Your Share This Week:
  • carrots
  • fennel
  • green beans
  • peppers
  • radishes
  • spinach
  • tomatoes
  • winter squash
  • Fruit Share: apples
  • Coffee Share: this week
  • Coming Next Week: carving pumpkins!
Our Community

If you'd like us to highlight what you're doing, just send us a short paragraph we can add to the newsletter.

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We thank all of you who were able to be with us at the pig roast last Sunday to celebrate the season. Here are some photos from the day:

Sausages

Above are the sausages Alberto Sabbadini (chef from The Kitchen) hand made for the pig roast.

Pig Roast Band

We hope you enjoyed the addition of music this year, from CSA members Kevin & Hallie Packard and their crew.

Pumpkin Painting

There were lots of painted pumpkins left behind, so look for your kids' pumpkins outside our Farm Store.

Holding a Chicken

Watching kids play on the farm is one of our favorite things about the pig roast.

A special thanks to John Ahrens for sharing his photos.

Coming Up at the Farm:

Blue Slate TurkeyHoliday Turkeys Each season we like to offer our members the chance to buy their holiday turkeys from local farms. This season we're working with Eastern Plains Natural Foods 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.

The turkeys come in 3 weight ranges: small 7-10lbs., medium 10-15lbs., large 15+ lbs. The price for these birds is $5/lb. (They are usually $7/lb. retail) Supplies are limited, so the sooner you let us know, the better. Turkeys will be available the week before Thanksgiving. Please see us at CSA pick-up to get your bird reserved or send us an email. A flyer with more info. will be available at pick-up.

*Note: Wisdom Poultry, our provider from the last few seasons, is not raising turkeys this year due to the extremely high feed costs caused by the drought. In fact many local producers have abandoned their holiday turkey business this year for that same reason.

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Carving 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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CSA FamilyCSA Share Renewal If you're interested in joining us for the 2013 CSA season, then stay tuned to your email. We'll be sending out a renewal notice in early December. Current CSA members have until early January 2013 to renew their share. Any remaining shares will be available to the public on 1/15/13. We hope to see you again next summer.

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                                 Important Dates

  • Last CSA Pick-up, 10/17
  • First Winter CSA Pick-up, 10/24
  • Farm Store open through Dec. 16th

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Pigs in the field

  Our pigs enjoying their veggies out in the fields.

Words to Live By:

"Knowing trees, I understand the meaning of patience. Knowing grass, I can appreciate persistence."

                                                       --Hal Borland

 

RECIPES

Provencal Spinach Gratin (adapted from The New York Times)


3 pounds bunch spinach, stemmed and washed in 2 changes of water

3 tablespoons extra virgin olive oil

2 large garlic cloves, minced

Salt and freshly ground pepper to taste

1 tablespoon all purpose flour

1/4 cup low-fat milk

1/2 cup finely chopped parsley

2 tablespoons fresh or dry bread crumbs (preferably-whole wheat)

1. Preheat the oven to 425 degrees. Oil a 2-quart baking dish or gratin and rub with a cut side of one of the garlic cloves before you chop the garlic.

2. Steam the spinach above an inch of boiling water for 2 to 3 minutes, until it is wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze gently (you don't have to squeeze dry) and chop.

3. In a large bowl, toss together the spinach, 2 tablespoons of the olive oil, garlic, salt and pepper, flour, milk and parsley. Spoon into the gratin dish in an even layer. Sprinkle the bread crumbs over the top and drizzle on the remaining tablespoon of olive oil.

4. Place in the oven and bake for 20 to 30 minutes, until the top is browned and the mixture is sizzling. Serve as a starter or a side.


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Risotto with Roasted Winter Squash (from The New York Times)


1 pound winter squash peeled, seeded and cut in 1/2 inch dice

2 tablespoons extra virgin olive oil

7 to 8 cups vegetable or chicken stock, as needed

1 small or 1/2 medium onion,

2 large garlic cloves, minced or pressed

Salt to taste

1 1/2 cups Arborio or Carnaroli rice

1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 teaspoon chopped fresh sage

1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup), to taste

3 to 4 tablespoons chopped fresh parsley

Freshly ground pepper

1. Preheat the oven to 425ºF. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil and spread it on the baking sheet in an even layer. Place in the oven and roast for 30 to 40 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the heat.

2. Bring the stock to a simmer in a saucepan.

3. Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add one third of the squash, the garlic, and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about 1 minute, and add the rice. Cook, stirring, until the grains of rice are separate.

3. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice and squash. The stock should bubble slowly. Cook, stirring often, until the liquid is just about absorbed. Add the sage and another ladleful of the stock, and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes, or until the rice is cooked al dente. Taste and adjust seasonings.

4. Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The rice should be creamy. Serve at once.


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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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Apple and Maple Bread Pudding (adapted from Bon Appetit)

Custard:
6 large eggs
1/2 cup pure maple syrup
1/2 cup (packed) dark brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 cup whole milk
1 cup heavy whipping cream
2 tablespoons apple brandy (such as applejack or Calvados)
1 1-pound loaf pain rustique, all crust trimmed, bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)

Apples:
3 tablespoons unsalted butter
2 1/2 pounds apples, peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)
1/4 cup pure maple syrup plus additional for brushing
1/4 cup (packed) dark brown sugar

For custard:
Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and brandy and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.

For apples:
Meanwhile, position rack in bottom third of oven and preheat to 350°F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat.

Mix half of apple slices into breadcustard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet (to catch any spills during baking).

Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170°F to 180°F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm or at room temperature.


 

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Notes from the Field (con't)

We had such a good time with everyone at the pig roast and hope that you were able to meet one another. Our deepest gratitude goes to Hugo, Kyle and Alberto of The Kitchen who prepared such an incredible feast for all.

As the last pickups here at the farm occur please take the time to thank the interns as they are in their last couple weeks as well. They have made this season possible and we are always humbled by their ability to work so hard with such dedication to bring you the best possible food for your family. The list can go on for all who make this farm chug along the tracks so happily so with joy let's have another meal.


Enjoy!

 


 

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