Greetings CSA Members,
Today, Wednesday October 8th is a CSA share pick-up. Please plan on picking up your share between **3pm-7pm at Cure Organic Farm** (the Wednesday night Boulder County Farmers Market is now over for the season). We'll start pick-up early tonight and next week to accommodate everyone coming to the farm.
We can hardly believe that next week is the last week of summer CSA. We're still pulling tomatoes, peppers and eggplants out of the field! Some of our tomatoes were hit by frost for the first time last week, but we still have over a thousand pounds on hand this week. Enjoy them while you can.
CSA Harvest Celebration We're really excited for our 10th annual party, celebrating the season and our CSA members support this Sunday, October 12th from 3-7pm.
The blue grass band Timber will be playing from 4-6ish, and of course we'll provide pork sandwiches, veggie stew, beer and fixings and a great bonfire. 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.
Elephant Heart Plums This week's plums come to you from Rancho Durazno in Palisade, CO. Thomas Cameron grows this variety of plum largely for our farm each season. Of the over 900 pounds he harvested, 450 came to Cure Organic Farm. Farmer Anne is in love with this variety of plum.
It is often referred to as the king of Japanese plums. The meat is so juicy that it sometimes resembles more of a beverage than a fruit. Its soft, tropical flesh bears a rich and distinctive flavor. The skin has a tart, berry flavor. Enjoy them!
Tomatoes This week only, get 25 pounds of tomatoes for $25! Drop us a line to reserve yours. firstname.lastname@example.org
- mizuna/arugula mix
- winter squash
- Fruit Share: plums, pears
- Coffee Share: next week is the last week
- Bread Share: next week is the last week
- potatoes, carrots, greens, tomatoes, winter squash
"For man, autumn is a time of harvest, of gathering together. For nature, it is a time of sowing, of scattering abroad."
--Edwin Way Teale
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
- CSA Harvest Celebration at Cure Organic Farm, Sunday, 10/12, 3-7pm
- First Winter CSA Pick-up, 10/22
- Thanksgiving Turkeys arrive at the farm 11/19
Newsflash: Remember how we mentioned the 800 pound tomato harvest? You can now double that. Yes folks it is true, 1600 pounds in one harvest. Let's make some sauce. Enjoy!
We spent part of yesterday mowing down summer crops like this summer squash, to get the fields ready to sleep. We'll plant winter wheat and field peas to feed the soil and cut down on wind erosion during the winter months. Next season this stretch of field might turn into fava beans, or broccoli or tomatoes, or...
Honey Roasted Eggplant with Chilies adapted from Martha Stewart
- 4 or 5 baby eggplants, halved, or 2 regular eggplants, cut into 2-inch cubes
- 5 fresh green Thai chiles, halved lengthwise
- 1/4 cup honey
- 2 tablespoons olive oil
- salt and freshly ground pepper
Preheat oven to 425 degrees. Toss eggplants with chiles, honey, and oil to coat.
Roast eggplants (skin sides up) and chiles on a rimmed baking sheet until eggplant is golden, about 20 minutes (if using cubes of eggplant, stir once every 5 to 7 minutes). Flip, and roast until eggplant softens, about 10 minutes. Season with salt and pepper.
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Baked Eggs in Stuffed Peppers adapted from Foodie Crush
3 sweet bell peppers
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
1/2 cup onion, chopped
1 pound winter squash, peeled, seeded and cut into a large dice, about 2 cups
1 teaspoon dried thyme leaves
1/4 cup brandy
1/2 cup Ricotta cheese
1/4 cup crumbled Feta cheese
2 cups prepared marinara sauce
Freshly ground black pepper
- Preheat oven to 400 F°.
- Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add 1/3 cup water to bowl. Sprinkle peppers with kosher salt and cover. Microwave on high for 5 minutes. Remove and set aside.
- Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy. Return to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired.
- Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon 1/2 to 3/4 cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven.
- Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled.
- Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.
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Mizuna, Arugula and Pear Salad adapted from Food and Wine
1 cup pomegranate seeds
3 tablespoons finely chopped flat-leaf parsley
1 shallot, minced
1/2 teaspoon finely grated orange zest
Freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 pound mizuna, arugula mix
3 pears, thinly sliced lengthwise
- In a small bowl, combine the pomegranate seeds with the parsley, shallot and orange zest. Season with salt and black pepper.
- In another small bowl, whisk the oil with the pomegranate molasses, vinegar, honey and mustard; season with salt and pepper.
- In a large bowl, toss the greens with the dressing and season lightly with salt and black pepper. Transfer the salad to plates or a platter and top with the pear slices and pomegranate gremolata. Serve right away.
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Plum Sorbet adapted from Dessert First
2 pounds Elephant Heart plums
1/2 cup (100g) sugar
1/4 cup (45 g) water
pinch of salt
1 teaspoon lemon juice
Cut the plums into small pieces and discard the pits. Place plums in a food processor and puree until smooth.
Strain the puree into a bowl – there should be about 2 3/4 cups.
Add in the sugar, water, salt, and lemon juice and combine. Taste and add more sugar if necessary.
Refrigerate the base for at least 2 hours to thoroughly chill.
Freeze in an ice cream machine per manufacturer’s instructions. You will get a very soft sorbet that will require further freezing (about 4 hours) in the freezer before you can scoop and serve it.