Greetings CSA Members,
Today, Wednesday October 1st is a CSA share pick-up. Please plan on picking up your share between 4pm-7pm at your designated location.
Tonight is the last Wednesday night Farmers Market of the season. Next week, all CSA members will be picking up at the farm.
We're thrilled to still have tomatoes and peppers to offer you. Enjoy summer while it lasts.
2014 Chefs Collaborative Rocky Mountain Foodshed Award Winner Yesterday was an exciting day for us when we learned we had won Chefs Collaborative's Foodshed Award. Chefs Collaborative recognizes those who have played an exemplary role in transforming our food system. The Foodshed award recognizes a producer in the Rocky Mountain region committed to working with chefs and who exemplifies the principle that good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry.
We feel very honored to have received this award. Thanks to all of you who are part of the community that supports us in all that we do!
Farm Store Opportunity We're looking for additional staff for our farm store, for weekends through the rest of the season. If you, or someone you know is interested in working with us here on the farm, see all the details and apply here.
EggsWe know how you love your eggs! Our flock was hit by hungry foxes and raccoons recently and has left us without many eggs for the remainder of the season. While we rebuild the flock, we offer you eggs from Eastern Plains Coop. Their birds are pastured, and raised on small family farms in eastern Colorado. They are GMO, antibiotic, and hormone free. We hope you enjoy their eggs. Ours will be back next season.
- butternut squash
- chard or kale
- Fruit Share: apples, plums, pears
- Coffee Share: this week
- Bread Share: week 8/9
- potatoes, turnips, greens, tomatoes, winter squash
“Autumn carries more gold in its pocket than all the other seasons.”
― Jim Bishop
RSVP for the CSA Harvest Celebration Our annual party, celebrating the season and our CSA members support will be on Sunday, October 12th from 3-7pm.
We'll provide the pork sandwiches, veggie stew, beer and fixings. We ask CSA members to bring a side dish or dessert to share.
Please RSVP by Oct. 8th if you'd like to attend. CSA members are free. Additional guest tickets are available for purchase. RSVP here.
Thanksgiving Turkeys 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.
The turkeys come in 3 weight ranges: small 9-12lbs., medium 12-15lbs., large 15-18 lbs. The price for these birds is $6/lb. (They are usually $8/lb. retail) Supplies are limited, so the sooner you let us know, the better. Turkeys will be available the week before Thanksgiving and come frozen. Please see us at CSA pick-up to get your bird reserved or send us an email
- Last Wednesday Boulder Farmer's Market, 10/1 (our last 2 CSA pick-ups are at the farm for all CSA members)
- CSA Harvest Celebration at Cure Organic Farm, Sunday, 10/12, 3-7pm
- First Winter CSA Pick-up, 10/22
Grace and Gracie show off where where your pie pumpkins come from.
Caramelized Butternut Squash adapted from Ina Garten
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup brown sugar, packed
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
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Chard/Kale Pesto adapted from Rachael Ray
About 1/3 cup toasted pine nuts
2 to 3 cloves garlic, crushed
1 lemon, zested and juiced
1 bunch kale or chard, stemmed
Salt and pepper
Freshly grated nutmeg
1/3 to 1/2 cup olive oil
1/2 cup Pecorino Romano
Place the pine nuts, garlic, lemon zest and juice in a food processor and pulse to finely chop. Add the kale/chard in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg. Stream in the olive oil until a thick sauce forms. Transfer to a bowl and stir in the Pecorino. Great on pasta!
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Sausage, Peppers and Onions adapted from Giada De Laurentiis
1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 pound diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
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Apple, Pear, Plum Compote adapted from Trisha Yearwood
2 cups peeled apples, cut into 1-inch cubes (about 2 medium apples)
2 cups peeled ripe firm pears, cut into 1-inch cubes (about 2 medium pears)
2 cups unpeeled diced plums (about 3 large plums)
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
In a large pot, combine the apples, pears, plums, 1/2 cup water, the honey, vanilla and cinnamon. Bring to a boil, reduce the heat, cover and cook for 30 minutes.
Remove the lid and continue cooking until the syrup is reduced and the fruit is tender, another 30 minutes.
Cool completely, cover and store in the fridge until ready to serve. Serve alone or on cake.