Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

Welcome to Winter Share! This is a reminder that today, Wednesday October 24th is our first winter share CSA pick-up. Your share will be available from 3:00-6pm at the farm store this evening.

What weather for Winter Share to begin with. With soup season ahead, we have a beautiful harvest of celery, potatoes, carrots and winter squash for you to enjoy this week. With yesterday's warmth we focused on harvesting while today our efforts have been focused on covering over winter crops to protect a bit from the cold up coming temperatures this week. The farmer in me has hesitating thoughts about digging parsnips, radishes and carrots in the cold these next couple of days, while the " I'm expecting a baby any day" part of me says bring on the weather shift as Paul and I are so looking forward to meeting our new little one. We will keep you posted! We hope you enjoy your first winter share pick up this evening.

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

Ben & LauraWelcome to Winter CSA! We're so glad you'll be joining us for the next 8 weeks of fall and winter's bounty.

Winter CSA begins with us still pulling food from the fields as the weather permits, and ends with goodies from the hoop house and lots of storage crops to take you through the winter months. We've been drying beans and carefully storing winter squash to dole out to you for the next several weeks. Celery and XX are new crops we're excited to bring to you. As always, your feedback is welcome and very much appreciated.

We look forward to sharing the end of the season with you, and helping to fill your holiday tables.

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Notes from the Field

Brrrrr, welcome to winter share! The clouds are low and the sun is in California, but we have your vegetables. The piggies are now eating what once was ripe in summer and the chickens are fluffing their coats awaiting the snow.(Continued below)

In Your Share This Week:
  • apples
  • carrots
  • celery
  • chard
  • head lettuce
  • leeks
  • peppers
  • potatoes
  • winter squash
  • Coming Next Week: hopefully the newest member of the Cure family!
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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Next week interns John Gerber and Tim Villard will be leaving the farm and seeking their next adventure. We asked them to name of a couple of their favorite things about the season and what's next for them..

John Gerber

John Gerber- "I loved watching the transitions of the season, from the crazy weeding of June to the amazing harvest of September. I also love cutting fresh greens, especially Mizuna. Next up for me is lots of sleeping, reading and yoga. I hope to stay in Boulder."

Tim Villard

Tim Villard- "I had lots of fun throwing rotten tomatoes at the crew during harvest. The pig roast was a really sweet part of the season. I'll be staying in Boulder, settling down for winter and rethinking my life."

Coming Up at the Farm:

Blue Slate TurkeyHoliday Turkeys We have 12 holiday turkeys left for CSA members. If you'd like one, please sign up tonite at CSA pick-up, or send us an email.

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 (only a couple left in this size). The price for these birds is $5/lb. (They are usually $7/lb. retail)

Turkeys will be available the week before Thanksgiving. A flyer with more info. will be available at pick-up.

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Pork and LambPork and Lamb More sausages are coming, as well as the full range of our Berkshire pork cuts. Lamb cuts are also on their way and will be back in the store next week. There is more beef coming as well. Be sure to stop by and stock up for the winter. The Farm Store is open through December 16th.

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                                 Important Dates

  • Last Boulder Farmer's Market 11/17
  • Winter Holiday Market, 12/1 and 12/2 at Boulder County Fairgrounds
  • Farm Store open through Dec. 16th

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Jeff with beets

We've been harvesting some beautiful beets this week. Check them out in the farm store.

Words to Live By:

"Life shrinks or expands in proportion to one's courage."                                                                            ~Anais Nin

 

RECIPES

Leek and Potato Souffle with Ham and Fontina (adapted from The New York Times)


1 1/2 pounds potatoes, peeled and chopped

1 1/2 cups half-and-half or milk

Salt and pepper

2 tablespoons butter

2 medium leeks, white and tender green part, diced, about 2 cups

1 teaspoon chopped fresh thyme

2 garlic cloves, minced

Pinch cayenne

Grated nutmeg, to taste

4 ounces thick-sliced cooked ham, diced

4 ounces coarsely grated Fontina or Gruyère

3 eggs, separated

1 tablespoon butter for buttering the baking dish

1 ounce finely grated Parmesan.

1. Heat the oven to 375 degrees. In well-salted water, boil the potatoes until tender, then drain, put in a large mixing bowl and mash with the half-and-half. Cool slightly.

2. Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg, when added, will dilute the flavor.) Beat in the 3 egg yolks.

3. Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.

4. In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish. Sprinkle the top with the remaining Parmesan.

5. Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.


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Curried Waldorf Salad (adapted from The New York Times)


For the Dressing:

2 tablespoons freshly squeezed lemon juice

2 tablespoons mayonnaise

1/2 cup plain low-fat yogurt

3/4 teaspoon curry powder

1/2 teaspoon ground cumin

Salt to taste

For the salad:

2 apples

2 teaspoons fresh lemon juice

1/3 cup lightly toasted walnut halves

1 cup thinly sliced celery, from the heart of the celery

1/4 cup raisins

1/4 cup celery leaves or flat-leaf parsley (or 2 tablespoons each), coarsely chopped

1. Mix together the lemon juice, yogurt, mayonnaise, curry powder, cumin, and salt. Set aside.

2. Cut the apple into 12 wedges. Cut away the core of each wedge and slice into thin crosswise slices. Toss in a large bowl with 2 teaspoons lemon juice. Add the remaining ingredients and toss together.

3. Shortly before serving toss the salad with the dressing.


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Leek and Chard Soup (adapted from Food.com)

2 tablespoons unsalted butter
1 tablespoon olive oil
2 leeks, white and light green parts, cut into 1/2-inch slices
8 ounces chard, cut into 1-inch pieces
6 cups stock (vegetable or chicken)
1/2 cup arborio rice
salt, to taste
pepper, to taste
1/4 cup parmesan cheese, grated

1
In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
2
Add the chard and stock and bring to a simmer.
3
Cook until the chard wilts, about 10 minutes.
4
Add the rice, salt, and pepper.
5
Cover and cook over low heat about 20 minutes until the rice is cooked.
6
Stir in cheese and serve.

 

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Carrot Puree with Hazelnut Tapenade (adapted from Eating Well)

1 pound carrots (5-6 medium), cut into 1/2-inch pieces
2 medium potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons chopped hazelnuts, toasted (walnuts or pecans can be substituted)
2 tablespoons chopped green olives
2 teaspoons freshly grated orange zest
1 small clove garlic, minced
1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
1/2 teaspoon salt

Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer basket. Steam carrots and potatoes until very soft, 12 to 15 minutes.

Meanwhile, combine nuts, olives, orange zest, garlic and 1 teaspoon oil in a small bowl. Transfer the carrots and potatoes to a food processor; add the remaining 1 tablespoon oil and salt. Process until smooth.

Serve each portion with a spoonful of the tapenade.

 

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Notes from the Field (con't)

The sheep had this figured out long ago and are tragically hip grazing in the pasture. The ducks are now happily home in their pond and have ceased negotiations with the chickens and have agreed to disagree on the merits of bathing.

It is the final full week for Tim and John our incredible interns and now it is time for us to gently nudge them from the nest and let them spread their farmy wings and take flight. We are filled with gratitude for all they have offered this season. Laura, Ben and Jeff will be with us for the rest of November, with the boys having their beard growing contest and Laura dyeing wool skeins in a kaleidoscope of colors.

It is such a wonderful time of the season with the kitchen becoming a very familiar location during these chillier moments. So crack open a squash, make the soup, toast the seeds and begin your gratitude list. Ours always begins with the community of friends who make this farm possible and make our lives richer than a king's ransom. Enjoy!

 

 


 

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