CSA News

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Today, Wednesday, November 11th is a winter share pick up! Distribution is from 3pm-6:30pm here at the farm, 7450 Valmont Rd, Boulder. Tonight will be our first night of distributing CSA shares inside the farm store.

We look forward to seeing you tonight.

Farmer Anne

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Notes From the Field
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Baby Chick

Above: One of the baby chick hens that arrived on the farm last week.

Just as we're putting most of the farm to bed for the season, an infusion of new life has appeared. Last week baby chicks arrived on the farm. These baby chicks will grow up to provide eggs for our next round of CSA egg shares.

We raise Americana, Buff Orpington, Rhode Island Red, Black Australorp and Plymouth Bard Rock hens each season. Our Americana chickens are the ones that lay the beautiful bluish green eggs.

It takes hens about 6 months before they start laying full size eggs. As they go from infancy to adolescence they begin to lay miniature eggs about the size of your thumb, until they finally reach adulthood at the ripe old age of 8 months.

Fun fact: When the chicks arrive on the farm they are just 2 days old. They are shipped overnight and arrive at the post office at 55th & Valmont!

 

In Your Share This Week
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  • apples
  • carrots
  • celery
  • garlic
  • kale
  • leeks
  • rutabaga
  • sweet potatoes
  • winter squash
  • Bread Share: week 2/4
  • Coming Next Week: winter squash, greens, carrots, onions, 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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Grassfed BeefBeef A new round of grassfed beef cuts has arrived in the farm store from Homestead All Natural Beef. Frank Silva raises Highlands cattle along the front range. All of his meat is grassfed and grass finished and processed locally. Enjoy!

 

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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“Plants are all chemists, tirelessly assembling the molecules of the world.”
                                   ― Gary Snyder

 

Around the Farm
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Pastured Eggs

Sometimes it's good to be the one odd egg.

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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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Rutabaga and Carrot Puree adapated from Gourmet
  • 2 rutabagas (2 1/2 pounds total), peeled and cut into 1-inch pieces
  • 5 carrots, cut into 1-inch pieces
  • 3 tablespoons butter
  • 3 tablespoons packed light brown sugar
  • 1 teaspoon kosher salt

Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.

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Kale Dressing adapted from Bon Appetit

    • 2 pounds country-style white bread, crusts removed, torn into 1" pieces
    • 3/4 cup extra-virgin olive oil, divided
    • 2 tablespoons fennel seeds
    • 1/4 cup (1/2 stick) unsalted butter
    • 2 sprigs rosemary
    • 1 dried chile de árbol, broken in half
    • 1 1/2 cups minced celery
    • 1 1/2 cups minced onions
    • 2 tablespoons fresh thyme leaves
    • 3 garlic cloves, thinly sliced
    • Kosher salt and freshly ground black pepper
    • Slow-Cooked Tuscan Kale
    • 1/2 cup dry white wine
    • 3 1/2 cups low-sodium chicken or turkey broth
    • 2 large eggs, beaten to blend
    • Ingredient info: Dried chiles de árbol, thin, red, very hot 3"-long chiles, are available at Latin markets, specialty foods stores, and some supermarkets.


    1. Preheat oven to 400°F. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Spread out on 2 rimmed baking sheets, dividing equally; set aside.
    2. Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl.
    3. Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Alternatively, crush seeds in a resealable freezer bag with bottom of a heavy skillet.
    4. Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, celery, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Tuscan Kale to croutons.
    5. Boil wine in same skillet over mediumhigh heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2" baking dish. Cover with foil.
    6. Bake dressing until heated through, about 30 minutes (a knife inserted into the center should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.

 

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    Baked Sweet Potato Fries adapted from Paula Deen

    Olive Oil, for tossing
    5 sweet potatoes, sliced into 1/4-inch long slices, then 1/4- inch strips
    1 tablespoon House Seasoning (recipe follows)
    1/2 teaspoon paprika


    House Seasoning:
    1 cup salt
    1/4 cup black pepper
    1/4 cup garlic powder


    Preheat oven to 450 degrees F.

    Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

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Celery Apple Gazpacho adapted from Gourmet

  • 8 to 9 celery ribs, chopped (3 cups)
  • 1 apple, peeled and cored
  • 1 1/2 cups cold water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1 (3-inch) piece baguette, crust discarded
  • 1/4 cup blanched almonds, chopped
  • 2 tablespoons extra-virgin olive oil
  • Garnish: thin celery matchstick curls

Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Reblend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.

 

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