CSA News

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Today, Wednesday, November 4th is a winter share pick up! Distribution is from 3pm-6:30pm here at the farm, 7450 Valmont Rd, Boulder.

We look forward to seeing you tonight.

Farmer Anne

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Notes From the Field
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Brussels Sprouts

Above: Brussels sprouts have arrived for your share this week.

As fall marches towards winter we've been busy putting parts of the farm to bed. Last week we planted an avalanche of garlic that will turn into next year's crop (see Around the Farm below and to the right for the details). We've also been busy turning our summer crops into the fields and then filling the rows with cover crop. We use a wide variety of cover crops as both green manure and to cut down on soil erosion. These cover crops also have other benefits. Triticale, hard winter red wheat, and forage turnip will all provide a lovely snack for our pastured pigs and chickens. Vetch, peas and clover put nitrogen back into the soil.

As we prepare the farm to sleep we want to offer a very special thank you to all of you who volunteered with us this season. Our volunteers planted over 50,000 starts and harvested over 9,000 pounds of tomatoes this season among several other tasks.  It's a joy to work with you each Thursday.

Brussels Sprouts are here! Brussels belong to the same Brassica family of vegetables which also includes cabbage, collard greens, broccoli, and kale. Brussels sprouts are winter crops flourishing well under cool weather and light frosting conditions. You'll notice that your brussels sprouts may come with a side of aphids this week. This season's extra rain, and then extra weeks of heat were the perfect combination for aphids to flourish. Brussels sprouts are the hardest crop to keep them off. Please don't freak out about these tiny pests. A soak in water, or peeling the outer leaves of the sprout is all that is needed to enjoy these treats.

Did you know that brussels sprouts are a good source of Thiamin, Riboflavin, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. They are great steamed, pan fried, or tossed in a little oil and roasted until crisp.

 

 

In Your Share This Week
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  • apples
  • brussels sprouts
  • carrots
  • chard/kale
  • leeks
  • red potatoes
  • sweet potatoes
  • turnips
  • winter squash
  • Bread Share: next week
  • Coming Next Week: winter squash, greens, carrots, turnips, apples and more...

 

Recipes
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For more recipes please check out our CSA Recipe webpage.

 

Exciting This Week
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TurkeyTurkey Pick-up If you pre-ordered a turkey from us, it will be here on 11/18, one week before Thanksgiving. It will be frozen and will need to be thawed before Thanksgiving. We will weigh and price your bird at pick-up. Payment in full is due at pick-up.

Eastern Plains Natural Foods raises the heritage turkeys we sell each season. While they'll do their best to deliver birds in the weight ranges we specified, mother nature will have the final say in determining their weights. Thanks for your understanding and flexibility. We hope you'll love your heritage bird.

 

Important Dates
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  • Turkey Pick-up at Farm, 11/18
  • Last Saturday Boulder Farmers Market, 11/21
  • Farm Store Closed for Thanksgiving Holiday, 11/26-11/29
  • Winter Market, 12/5 & 12/6, Boulder County Fairgrounds
  • Farm Store closes for the season,12/13

 

Words to Live By
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“At no other time (than autumn) does the earth let itself be inhaled in one smell, the ripe earth; in a smell that is in no way inferior to the smell of the sea, bitter where it borders on taste, and more honeysweet where you feel it touching the first sounds. Containing depth within itself, darkness, something of the grave almost.”
                                   ― Rainer Maria Rilke

 

Around the Farm
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Garlic Seed

Last week we planted 11,450 cloves of garlic (230 pounds) which will turn into individual bulbs of garlic next season. This is the second season we've had enough garlic to save our own cloves to use as seed for next year's crop.

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  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301
cureorganicfarm@yahoo.com
www.cureorganicfarm.com

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Recipes
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Roasted Brussels Sprouts adapated from Ina Garten
1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Give them a soak before preparing to remove any aphids from the fields.

Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more salt ( I like these salty like French fries), and serve immediately.

 

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Buttered Turnip Puree adapted from Tyler Florence

    3 large turnips, cut into uniform chunks
    1 quart milk
    3 fresh thyme sprigs
    1 clove garlic, peeled and gently smashed with the side of a knife
    1/2 cup (1 stick) unsalted butter, cut into small cubes
    Kosher salt and freshly ground black pepper


    Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.

    Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.

 

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    Sweet Potato Souffle adapted from Trisha Yearwood

        Souffle:
        1/2 cup butter (1 stick), at room temperature, plus more to grease pan
        5 medium sweet potatoes
        2 large eggs
        1 cup sugar
        1 1/2 teaspoons vanilla extract
        1/2 cup milk
        Pinch of salt

        Topping:
        1 cup finely chopped pecans
        1 cup brown sugar, packed
        1/2 cup all-purpose flour
        1/4 cup butter (1/2 stick), softened


      For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.

      Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.

      For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.


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Squash and Apple Soup adapted from Ina Garten

2 tablespoons unsalted butter
2 tablespoons olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds winter squash
1 1/2 pounds sweet apples
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.


 

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