Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

Today, Wednesday, October 12th is a CSA pick-up. All CSA members will be picking up at the farm this evening, as the Wednesday evening Farmers Market has finished for this season. Your share will be available from 4-7pm at the farm store; 7450 Valmont Road. Valmont Road between 75th and 95th Streets will be closed to all thru-traffic as they are widening the road and repaving it. Just a reminder that you can enter the farm from both 75th and Valmont Road.

This is week 19 of our CSA season. Next week Oct. 19 will be the final summer share pick up. I can't really believe that the season is moving so swiftly towards fall. Next week we will have carving pumpkins and an abundance of veggies from the fields to send you home with. Please be sure to reserve your Wisdom farm turkey by next week. We will have yur turkey ready for you to pick up here at the farm the week before thanksgiving. More details below....

Looking forward to seeing you this evening,

Farmer Anne

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Exciting This Week!

Thank you to all of your who attended our Pig Roast. We had a wonderful day feasting and celebrating with you. We're truly blessed by the community that supports us!

CSA member Toni Dash chronicled the event on a recent post to her wonderful, nationally recognized blog Boulder Locavore. You can check it out here. She even includes Hugo's Salsa Verde Aioli recipe.

Special thanks to Hugo, Kyle and Alberto at The Kitchen for preparing the feast, and to Conscious Coffees for providing coffee for the event, a nd to all of you who came with delicious dishes to share and to enjoy the day with us. We feel blessed.

 

Notes from the Field

Wow, you all are very impressive eaters, bakers and cooks which is to say that the pig roast has been accomplished! Additionally, you have all completed with flying colors the CSA meet and greet. Isn't it incredible how children can be absorbed in a haystack for hours with minimal tears. We thank all of you for your support and enthusiasm, it enables us to have larger smiles. Our thanks go out to Hugo, Kyle & Alberto of The Kitchen for creating such a sumptuous feast and for being such gracious friends. (Continued below)

In Your Share This Week:
  • pie pumpkins
  • sweet dumpling squash
  • turnips
  • tomatoes
  • peppers
  • bok choi
  • potatoes
  • beets
  • Fruit share: pears
  • Coffee: next week
  • Coming Next Week: squash, potatoes, turnips, cucumbers,tomatoes and more........
Words to Live By:

"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all."


- Stanley Horowitz

Coming Up at the Farm:

Food SwappersFood Swap at the Farm Store The Mile High Swappers will be at our Farm Store on Saturday 10/15 at 2pm. The idea of the Food Swap is to bring five or more portions of your amazing homemade goods that you are prepared to part with - they can be all the same thing or a mix. You will have a chance to check out the products that other attendees have brought to swap, let them know you are interested in trading for their goodies by signing up on their sheets, and then the trading begins!

If you'd like to attend the Food Swap, please register with Mile High Swappers. Register now

Wisdom Farm TurkeysTurkeys We are taking Wisdom Farm turkey orders for Thanksgiving this evening at pick-up. Jay & Cindy Wisdom raise turkeys and chickens without antibiotics, hormones or chemicals. While they are not certified organic, they are the best tasting birds we have found locally. Turkeys will weigh between 15-20 pounds and cost $4 per pound. They will be available for you to pick up out here at the farm the week before Thanksgiving. You can place your turkey orders at your CSA pick-up through October 19th.

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Bok Choy in our Hoophouse

Bok choi growing in one of our hoop houses.

RECIPES

Maple Curry Sweet Dumpling Squash

Cut (carefully, they're hard to cut) the squash in half and remove seeds. Cut each half into 4-6 pieces. Drizzle a little maple syrup over the squash and shake on a little curry powder. Bake at 350 until soft (40 minutes-ish).

 

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Potato Salad with Bok Choi

4 medium-sized potatoes (red or yellow, doesn't matter)
4 or more stalks of bok choi, with leaves
2-3 tbsp. finely minced cilantro
2 large or up to 4 small scallions, finely sliced
2 tbsp. cider vinegar or lemon juice or lime juice, or a combination of any
1 clove garlic, crushed and/or finely minced
1/2 tsp. salt
1/2 tsp. sugar
3 tbsp. olive oil
diced kalamata olives (optional)
feta cheese (optional)

Put washed whole potatoes, with skins, in a pot; cover with cold water, add some salt, bring to a boil, then turn down heat to medium and cover/boil 10 to 12 minutes or so, until they pierce easily with a sharp knife. (You want them to be just al-dente; don't cook them so long that they split and fall apart.)

While potatoes are boiling, wash any dirt away from choi leaves, and chop into small dice. Chop up the darker green leaves too. Mince your cilantro and chop the scallions.

Combine vinegar and/or lemon/lime juice, garlic, salt, sugar, oil and cilantro and whisk together.

Drain potatoes when done (save the water for soup-stock making), and when cool enough to handle (but still warm!), slice as carefully as you can (to keep the skins intact; do the best you can - sometimes it works better than others but don't worry about it, it still tastes good!), and then dice the slices. Toss warm* diced potatoes into a bowl with choi, scallions, optional olives and feta. Re-whisk the dressing and pour over the warm potatoes and veggies. Stir well to mix, then refrigerate until completely cooled.

*the dressing seems to be absorbed better when the potatoes are warm.


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Winter Vegetable Cobbler

1 large or 2 small turnips, scrubbed and cut into bite-sized wedges
1 to 2 potatoes, peeled and diced
1 celery root, peeled and diced (about 1 1/2 C) or other root veggie, winter squash would work too
1 onion [or 1 or 2 leeks] coarsely chopped
3 carrots, peeled and diced
[I'd include a few small beets, scrubbed or peeled, and also diced]
1/2 C chopped parsley
1 C vegetable broth [or chicken stock], chilled
2 tbsp. cornstarch
1 tsp. salt
freshly ground pepper
4 tbsp. butter

Cobbler dough
1 3/4 C flour
1 tbsp. baking powder
1/2 tsp. salt
6 tbsp. butter, chilled, cut into small pieces
3/4 C cream

Preheat oven to 350 degrees.

Put cut up root veggies in a 2-inch deep, 8-cup ovenproof baking dish (you should have about 6 cups of cut up vegetables). In a small mixing bowl, blend broth into cornstarch. Pour over vegetables and mix well. Add salt and pepper to taste and mix to blend. Dot top of vegetables with butter.

To make cobbler dough: Mix flour, baking powder and salt in a large mixing bowl and stir with a fork to blend. Drop pieces of chilled butter into flour mixture and rub quickly with your fingertips until mixture resembles coarse crumbs. Using a fork, slowly stir in cream, until roughly mixed. Gather dough into a shaggy mass and knead five or six times. Roll dough out on a lightly floured board to the size of the top of the baking dish. Dough should be about 1/4-inch thick.

Place dough on top of vegetables. Bake for 45-55 minutes, until vegetables are cooked through and crust is browned. Test vegetables for doneness with the tip of a sharp knife.

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Pear and Maple Crumble

for topping:
1 C flour
1 C walnuts
2/3 C packed brown sugar
1/2 C cold butter, cut in small pieces

for pears:
5 or 6 pears, peeled, cored & chunked
2/3 C pure maple syrup
1/2 C raisins
2 tbsp. flour
2 tbsp. fresh lemon juice
1 tbsp. minced crystallized ginger

Process topping ingredients in food processor 'til nuts are coarsely chopped & small moist clumps form. Refrigerate. Toss rest of ingred. to blend. Spread in 13x9x2 pan. Sprinkle topping over pear mixture & bake in 350 degree oven about 30 min. 'til pears are tender, juices bubble thickly & topping is golden & crisp. Cool some, but serve warm, topped w/sour cream.

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Notes from the Field (con't)

We were all ready to till in the farm after the weekend, but everything is still growing! Lucky for you the bounty is large this week with delicious vegetables and fruits.


The honey is now available at the Farm store and Hayley will lead you down aisle number one( there is only one aisle) to find the bees nectar. If you have allergies please try a jar to ward off those pesky sneezes and keep your immunity high with nature's sympathetic magic.


The interns have begun alighting their fall fires inside of their yomes so now our tiny shire is perfumed with pine and imitations of the Hobbit ( if you need any references to Tolkien just ask Jeff or Ben).
No piglets yet, but Chica is nesting and soon there will be little ones rooting about. The chickens are putting on extra feathers and the ducks needless to say have their down coats all ready in place. We are doing the layers dance with jackets, hats, t-shirts and shorts while the mercury figures out the rhythm and so until the snow makes it's way down into valley we will see you under the awnings.


Enjoy.

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