Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

This is a reminder that today, Wednesday October 3rd is a CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location .The classic Colorado fall breeze is here, bringing behind it the next cold front which will officially end summer on the farm and welcome in fall. The farmers have all been out bringing in both winter squash as well as tomatoes before the first frost has a chance to settle on them. And what timing with the pig roast this Sunday! This year marks the 9th annual Pig roast, which is hard to believe this much time has passed. We held that first pig roast with the intention of giving thanks to all of the families who commit each week to bringing the food we grow into their homes and supporting true local, community supported agriculture. Now, nine years later we continue to celebrate and give thanks to many of the same families as well as new families that have found the courage to believe in us as farmers, and continue to value and support small farms by bringing our crops onto your tables. Thank You! Hugo and Kyle will begin preparing for the pig roast with our crew tomorrow. So pack your coat, sun hat and rain jacket for Sunday, as you never can tell what the day will be like.

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

Pig RoastPig Roast This Weekend! We are excited to be celebrating our annual pig roast with all of you this Sunday, 10/7. The event starts at 3pm and runs until 7pm. Please bring a side dish or dessert to share. Beverages, kids activities, a bonfire and lots of delicious farm food await you.

Parking: In our main lot along Valmont, as well as along the shoulder of Valmont & 75th. Parking in the lot by our Farm Store will not be available during the pig roast.

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Winter CSAWinter CSA payments are now due. If you haven't paid in full, please bring us a check tonight. Or you can mail it to:

                                           Cure Organic Farm
                                           P.O. Box 19913
                                           Boulder, CO 80308

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Notes from the Field

One word: TOMATOES!!!!!!! Yes, the frost is arriving as we all have heard so grab the kids and fill up the car with your little edible red friends. So too will the basil become that of long ago. We have got you covered though, don't you fret.(Continued below)

In Your Share This Week:
  • eggplant
  • green beans
  • kale
  • peppers
  • radishes
  • salad mix
  • tomatoes
  • winter squash
  • Fruit Share: apples
  • Coffee Share: this week
  • Coming Next Week: winter squash!
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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Today we're taking you on a mini tour of our honey harvest. There are fresh jars of honey now available in our farm store.

Super Inside Hive

Above is the inside of a super, one layer of the hive that holds 10 frames. Some frames are removed each fall for our honey harvest. Others are left inside the hive and are the food the bees will consume during the winter.

Inside Centrifuge

We uncap the wax on the hive and then insert the frames into this centrifuge which spins the honey out of the comb.

Centrifuge

The honey is strained through a strainer to remove bits of wax, etc. Then the raw, unfilitered honey is jarred and put on the shelf in the store for you to enjoy.

Coming Up at the Farm:

BFMLast Wednesday Boulder Farmer's Market is today! Your last 2 CSA pick-ups of the season will be here at the farm for everyone. We'll start at 3:30pm those weeks to try to accommodate all the extra members.

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Chard in snowFrost It's coming this week and might even be accompanied by snow. We're never sure how devastating it will be to our crops. While our farmers are looking forward to being done picking basil, we know many of you are still wanting tomatoes. Stay tuned for more supply information.

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                                 Important Dates

  • Last Wednesday Boulder Farmer's Market, 10/3 (our last 2 CSA pick-ups are at the farm for all CSA members)
  • Pig Roast at Cure Organic Farm, Sunday, 10/7.
  • Last CSA Pick-up, 10/17
  • First Winter CSA Pick-up, 10/24

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2012 Cure Organic Farm Crew

  Our 2012 Farm Crew, taken by Carmel Zucker

Words to Live By:

Wild Geese

You do not have to be good.
You do not have to walk on your knees
for a hundred miles through the desert repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about despair, yours, and I will tell you mine.
Meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting
over and over announcing your place
in the family of things.

                        --from Dream Work by Mary Oliver

 

RECIPES

Orechiette with Tomato Sauce and Kale (adpated from The New York Times)


1 tablespoon extra virgin olive oil

2 garlic cloves, minced

Pinch of red pepper flakes (optional)

1 pound tomatoes with juice, pulsed a few times in a food processor or mini processor

Pinch of sugar

Salt to taste

A few sprigs of fresh basil, if available

1/2 pound kale, stemmed and washed thoroughly

12 ounces orecchiette

1 ounce (1/4 cup) freshly grated Parmesan, pecorino Romano or a combination (more to taste)

1. Heat the oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, salt and basil sprigs and bring to a simmer. Cook, stirring often, until the mixture is thick and fragrant, 15 to 20 minutes. Remove from the heat, taste and adjust seasoning.

2. Bring a large pot of water to a boil, salt generously and add the kale. Blanch for 2 to 4 minutes, until tender but still bright green. Using a skimmer, transfer to a bowl of cold water. Do not drain the pot of water. Drain the kale and squeeze out excess water. Chop medium-fine and stir into the tomato sauce.

3. Bring the pot of water back to a boil and add the pasta. Cook al dente, 10 to 11 minutes, or according to the cooking directions on the package. Drain and toss with the tomato and kale mixture right in the pan. Add the Parmesan, toss again and serve.


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Seared Radish Crostini (from The New York Times)


1 bunch radishes

9 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon pepper

4 tablespoons butter

8 anchovy fillets, finely chopped

4 large garlic cloves, finely chopped

Pinch red pepper flakes

8 thin slices crusty bread, toasted

4 teaspoons chopped parsley.

 

1. Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.

2. Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes.

3. In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.

4. Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.


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Roasted Red Peppers (adapted from Ina Garten)

4 large red peppers
2 tablespoons good olive oil

Preheat the oven to 500 degrees.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

 

 

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10 Minute Apple Sauce (adapted from Alton Brown)

6 apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.

Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.


 

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Notes from the Field (con't)

If you see our giddiness becoming too exuberant it is only because we have successfully raised the tomatoes once again from the tiniest of seeds in March to transplanting 10,000 with volunteers in June to harvesting 5,000 pounds in September, we did it!!! The amount of time from seed to harvest varies from species to species, but tomatoes are definitely the most gratifying. The radishes are always popular with farmers because within 30 days you will have the crop, but with most plants it is a constant lesson in patience with the sweetest of rewards.

With that in our minds it is always at this time of year when the interns are in full bloom and we couldn't be prouder. They have exceeded all expectations and are as spectacular as any autumn sunset.

 

 


Enjoy!

 


 

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