Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

This is a reminder that today, Wednesday November 6th is a winter share CSA pick-up. Your share will be available from 3:00-6:30pm at the farm store this evening.

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

Chard in SnowGreens! You'll notice that this week's share is heavy on the greens. During winter share, what we harvest for you each week is often dependent on the weather that is about to move in. With snow threatening to drop on Tuesday, we grabbed a number of greens for you before they were lost to cold nighttime temperatures. Enjoy!

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MeatMeat Just in time to help you stock your refrigerator for the winter, we have our Berkshire and Mangalitsa pork, and Rambouillet lamb available in a variety of cuts, including chops, roasts, sausages, and organ meats. We also have a new batch of grassfed beef from Homestead All Natural Beef. Stop in the store to get your favorite cuts.

Notes from the Field

Each and every year there is the silence which accompanies the departure of interns and the arrival of winter.  The yomes are disassembled and placed back in the barns to hibernate till spring and just like that you are engulfed in memories of a past summer as well as trying to stay warm while bunching chard! (Continued below)

In Your Share This Week:
  • apples/pears
  • chard
  • head lettuce
  • napa cabbage
  • peppers
  • turnips
  • winter squash
  • Coming Next Week: winter squash, greens
Around the Farm

Green Man

Congratulations to Jack Ahrens, winner of our Halloween Costume contest! Please stop by the farm store to pick up your prize.

Coming Up at the Farm:

KimandJake Bread If you expressed interest in Kim & Jake's bread last week, your loaves will be here next week, waiting for you at pick-up. If you're interested in getting some of Kim & Jake's baguettes, and didn't sign up last week, just send us an email, letting us know how many loaves you'd like. Thanks!

Winter CSA Thanksgiving Turkeys

Each season we like to offer our members the chance to buy their holiday turkeys from local farms. 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 7-10lbs., medium 10-15lbs., large 15+ lbs. The price for these birds is $5.25/lb. (They are usually $7/lb. retail) Supplies are limited, so the sooner you let us know, the better. Turkeys will be available the week before Thanksgiving on Wednesday 11/20. Please see us at CSA pick-up to get your bird reserved or send us an email.

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                                 Important Dates

  • Last Saturday Farmer's Market 11/23
  • Boulder County Farmers Market Holiday Market 12/7 & 12/8
  • Farm Store closes 12/15

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Words to Live By:

"To the illumined man or woman, a clod of dirt, a stone, and gold are the same."

                                    --Bhagavad Gita

 

 

RECIPES

Peppered Honey Turnips (from Good Housekeeping)

1/2 cup(s) chicken broth
1/4 cup(s) white wine
2 tablespoon(s) margarine or butter
Salt and coarsely ground black pepper
3 pound(s) small turnips, peeled and each cut into 8 wedges
1/4 cup(s) honey


In nonstick 12-inch skillet, heat chicken broth, white wine, margarine, 1 teaspoon salt, and 1/2 teaspoon pepper to boiling over medium-high heat.
Add turnips and cook 10 to 12 minutes or until most of liquid evaporates, stirring occasionally. Stir in honey; cook 13 to 15 minutes longer or until turnips are very tender and browned, stirring frequently.

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8 Napa Cabbage Ideas


1. Napa Cabbage Rolls


Instead of using green cabbage, try some of the larger outer leaves of napa cabbage. Cut them in half and steam or boil them until they just turn soft and then fill with a mixture of cooked white rice and browned mild sausage or hamburger. Top with tomato sauce and bake until bubbly.

2. Quick Kimchi

Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you've ever eaten. Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sriracha sauce, 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!

3. Napa Cabbage Stir-Fry

If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. To do your own napa cabbage stir-fry, peel until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

4. Napa Cabbage Slaw

Got a favorite cole slaw recipe? Try it with shredded napa cabbage. Napa cabbage slaw has a subtly different flavor and texture than classic cole slaw and is particularly tasty if you add fruit. For your next slaw, com-bine 2 cups diced mango, a finely diced jalapeno, 1 cup mayonnaise, 2 cups shredded napa cabbage, and 4 tablespoons rice or red wine vinegar. Refrigerate for a couple of hours or overnight and serve.

5. Braised Napa Cabbage

For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, garlic powder, and a few teaspoons of soy sauce. Cook over medium heat for 8 to 10 minutes or until the napa cabbage becomes soft.

6. Napa Cabbage Spring Rolls

Napa cabbage has a great crunch that's perfect for spring rolls. Simply slice napa cabbage into thin strips and roll with cooked shrimp, rice noodles, and fresh basil in a spring roll wrapper. Serve with a dipping sauce of soy sauce, chilies and fish sauce.

7. Napa Cabbage Taco Topping

Traditionally, tacos are topped with a healthy handful of lettuce. A better choice is napa cabbage, which is more flavorful and totes a crisper texture, which contrasts nicely with the taco fillings.

8. Napa Cabbage Soup

Warm up with a hearty bowl of napa cabbage soup. Add a few cups of chopped napa cabbage to your favorite vegetable, chicken or beef soup; it will give your soup a lot of body and for fewer calories than most other ingredients.

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Storing Winter Squash

Find a cool, dry, well-ventilated spot where the temperature does not go below 50 degrees or above 68. The basement is out unless it's very dry. Most home cellars, not to mention root cellars, would invite mold. Maybe there's a spare room at your place, a guest room perhaps, where you could stash them, on nice soft rug, under the bed. Explain to guests what they are and why they are there. I like to stash mine in the garage, on a shelf that butts up to the interior of our house. It's the warmest spot in the garage and only goes below 50 on very cold nights.

You'll need to keep checking for dark spots or shriveling. Squash that are starting to spoil should be composted. But those that keep well will give you a winter of wonderful, sweet, bright orange, carotene-rich flesh.

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Pear and Bacon Grilled Cheese (adapted from Real Simple)

2 tablespoons unsalted butter
2 tablespoons currant or fig jam
2 slices bread
2 slices Cheddar
2 slices cooked bacon
1/4 small pear, thinly sliced

Melt the butter in a small skillet over medium-low heat. Spread the jam on 1 slice of the bread and form a sandwich with the cheese, bacon, and pear.


Cook the sandwich, covered, until the bread is toasted and the cheese is melted, 2 to 3 minutes per side.

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Notes from the Field (con't)

It is a quieter time here now.  The animals are getting ready with their additional weight and feathers for a snowy couple of months and we are now attempting to find excuses as to why it is important to go inside real quick for a warm cup of cider.  You appreciate all that the summer gave with the boxes of potatoes now filling the cooler and the freezers full of strawberries and peaches. 


And so we hope that these days bring you more time at the table with loved ones full of good food and wonderful conversation.  We will supply the food.
Enjoy!

 

 


 

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