Greetings CSA Members,
Today, Wednesday October 15th is your last CSA share pick-up of the season! Please plan on picking up your share between **3pm-7pm at Cure Organic Farm** Pick-up starts early tonight to accommodate everyone coming to the farm. Parking is available at our farm store location 7450 Valmont, as well as at 7416 Valmont, in the lot at the farm.
Bring several bags and maybe even a wheelbarrow to pick-up tonight, because we have a huge final bounty waiting for you. Thank you for another wonderful season of support!
Thank You! There are so many people to thank for another wonderful CSA Harvest Celebration... thanks to all of you who braved the rainy weather and colder temps to help us finish up the season in style. Thanks to Alberto Sabbadini of Meadow Lark Farm Dinners and Kyle Mendenhall of The Kitchen for cooking up such a delicious feast. Thanks to Florence & Mike Jones, and Thea & Lele Malferrari for volunteering their time to help serve you.
Many thanks to Timber for sharing their musical talents with us and to Kim & Jakes Cakes for treating us to some of their delicious goodies.
PumpkinsToday's carving pumpkins were grown by Isabelle Farm in Lafayette. Enjoy!
- carving pumpkins
- spicy greens
- Fruit Share: apples, pears and plums
- Coffee Share: this week
- Bread Share: week 9/9
" The days run away like wild horses over the hills." - Charles Bukowski
Now is the time of snow peaked mornings and early darkened evenings. The last attempts at harvesting a crop before the chill takes it away, adios cherry tomatoes!
It is always such a wonderful day being able to see the whole CSA celebrating a season together and we thank you for being such an integral part of our farm. We hope that you enjoyed the feast and that the harvest of the first greens of June to the last Delicata has been scrumptious. Enjoy!
“I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion.”
― Henry David Thoreau
CSA Share Sign-up If you're interested in joining us for the 2015 CSA season, then stay tuned to your email. We'll be sending out sign-up notices in early December. Current CSA members have until early January 2015 to purchase a share. Any remaining shares will be available to the public on 1/15/15. We hope to see you again next summer.
Susan Honstein To all of our Louisville Members: One of our CSA members and supporters, Susan Honstein, is running for City Council in Ward 1 in Louisville this fall. Susan is a great supporter of the local food movement and a longtime volunteer in the Louisville community. We believe she would be a great addition to the Louisville City Council. She has made a few of her flyers available and they will be on the pickup table today, or you can learn more about her at www.susanhonstein.com.
- First Winter CSA Pick-up, 10/22
- Thanksgiving Turkeys arrive at the farm 11/19
- Last Boulder Farmer's Market 11/22
- Winter Market & Holiday Gift Show Boulder County Fairgrounds 12/6 & 7
This sea of carving pumpkins awaits you tonight at pick-up. Have fun choosing the perfect canvas for your Halloween creation.
Garbanzo Beans and Greens adapted from Cooking Light
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper
- 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
- 4 cups chopped fresh kale
- 1/2 cup plain Greek yogurt
- 4 lemon wedges (optional)
1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.
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Pancetta, Spicy Greens, and Tomato Sandwiches with Garlic Aïoli adapted from Bon Appetit
- 1/4 cup extra-virgin olive oil
- 1 regular garlic clove, blanched
- 1/4 teaspoon salt
- 3/4 cup mayonnaise, divided
- 2 teaspoons fresh lemon juice
- 2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)
- 12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted
- 1 large bunch spicy greens, torn into 2-inch pieces
- 3 tomatoes, cut into 1/4-inch-thick rounds
For aioli: Blend olive oil, garlic, and 1/4 teaspoon salt in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
For sandwiches:Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
Place toast on work surface. Spread with aioli. Divide greens among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.
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Radishes with Burrata adapted from Bon Appetit
- 8 ounces burrata torn into pieces (or use fresh mozzarella)
- 2 thinly sliced radishes
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- salt and pepper
- chopped chives and finely grated lemon zest (for topping)
Tear 8 ounces burrata into pieces (or use fresh mozzarella) and place on a platter.
Toss 2 thinly sliced radishes with 2 tablespoons olive oil and 2 teaspoons fresh lemon juice; season with salt and pepper.
Arrange radish mixture over burrata and drizzle with any remaining dressing.
Top with chopped chives and finely grated lemon zest.
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Caramel Pears from Epicurious
- 6 pounds underripe medium-sized pears
- 2/3 cup light raisins
- 1/4 cup honey
- 1/4 cup water
- 6 cups sugar
Preheat oven to 275°. Peel and core pears and fill the cavities with raisins. Mix honey with water and pour into a baking dish just large enough to accomodate the pears in a single layer. Pour in half the sugar in an even layer, arrange pears on the sugar and cover with remaining sugar. Bake for 3 hours, turning the fruit occasionally, until the pears and syrup are caramel colored. Ladle into hot, sterilized preserving jars, cover and seal.