Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

Today, Wednesday, November 16th is a Winter CSA pick-up. Your share will be available from 3-6:30pm at the farm store; 7450 Valmont road. With Thanksgiving just around the corner we have been busy digging more potatoes, parsnips and carrots to adorn your tables next week. Check below for a list of veggies in your share next week to help you plan.

Also, pre-ordered turkeys are here. Please remember to pick your turkey up this evening. We have an extra 10 turkeys from Wisdom farm available at the farm store should anyone need a turkey.

Looking forward to seeing you this evening

Farmer Anne

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Exciting This Week!

Wisdom TurkeysThe turkeys are here! Tonight we'll be handing out turkeys for members who placed their orders. We do have some extra turkeys if you're still interested in getting one. They are $4 per pound. Please make checks out to Cure Organic Farm.

Notes from the Field

We have not yet decided whether it would be enjoyable to be a bird in this wind riding the current like a tsunami or if it would be just plain exhausting. We know that exhaustion is our feeling and that the greens second our emotion. So with the calm after the storm we have decided to let the salad and arugula recover from their PTSD and allow the roots to get a shining moment.(Continued below)

In Your Share This Week:
  • onions
  • winter squash
  • garlic
  • turnips
  • carrots
  • potatoes
  • beets
  • braising mix
  • apples
  • Coming Next Week: potatoes, garlic, onions, parsnips, carrots, winter squash, baby greens and apples
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

Coming Up at the Farm:

Lamb CutsLamb Butchering Class & Dinner In partnership with Mark DeNittis of Il Mondo Vecchio Salumi in Denver and chefs Kyle Mendenhall and Alberto Sabbadini of The Kitchen, we will be hosting a whole lamb butchering class with family style dinner to follow.  This class is designed as an introduction to butchering a whole lamb and will teach you about preparing different cuts.  Mark Denittis will guide the class on proper technique and the art of butchery, and the class will take home several cuts of lamb.  Our class is intentionally small in order to provide an intimate setting with the chef and animal, so as to allow each participant a direct understanding of the process.   

A family style dinner will follow the class, prepared by Kyle Mendenhall & Alberto Sabbadini utilizing cuts and recipes from the day.

Class Title: Lamb Butchering Class & Dinner
Class Instructor : Mark DeNittis, founder Il Mondo Vecchio, butcher and chef
Chefs: Kyle Mendenhall & Alberto Sabbadini, The Kitchen
When: Sunday, Dec. 4th, 1-4pm class, dinner at 5pm
Cost: $250 (includes class, dinner, fresh lamb cuts)
          $50 for dinner guests of class attendees
Location: Cure Organic Farm Store; 7450 Valmont Road                                                             

Learn more or register now

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Eggs on a Fence

The simplicity and beauty of eggs.

RECIPES

Butternut Squash Lasagna (from Cooking with Michele, visit the blog for a gorgeous pic of this dish)


1 1/2 pounds butternut squash, about 6 cups when cubed
2 tablespoons butter
2 tablespoons flour
2 cups milk, whole or 2%
salt and pepper, to taste
1/2 teaspoon nutmeg, freshly ground
15 ounces ricotta cheese, whole milk or part skim
12 lasagna noodles, whole wheat or white, cooked al dente
1/2 pound mozzarella cheese, shredded

Peel and cube butternut squash and cook in a large pot of boiling water until soft; puree in food processor and set aside. Heat butter and flour in a saucepan until it turns a slight golden brown; add milk, whisking vigorously to avoid lumps. Season with salt and pepper, add nutmeg, and continue stirring until thickened. Stir in ricotta cheese until smooth. Layer 3 noodles on the bottom of a greased 9 x 13 glass baking dish. Spread with 1/4 of the butternut squash, then top with 1/4 of the cheese sauce. Repeat for 3 more layers, then spread shredded mozzarella over the top and cover with foil. Bake at 350 degrees until bubbly, about 45 minutes.

 

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Endive Boats with Fresh Ricotta and Beets (from the blog Food & Style)

For the beets
4 medium beets – washed, ends trimmed and unpeeled
1 tablespoon aged balsamic vinegar
3 tablespoons extra virgin olive oil
1/4 cup finely chopped fresh chives
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste
For the endive boats
3 large Belgian endives – trimmed and leaves pulled from core (about 24 large leaves)
12 oz (340gr) fresh ricotta cheese
sea salt to taste
freshly ground black pepper to taste
chive tips as garnish

Preheat oven to 450°F (230°C).
Step 1: Place the beets in a small roasting pan. Fill pan with 1/2″ of spring water. Cover tightly with foil and bake for 60 to 70 minutes until beets are tender. Transfer to a bowl and set aside to cool to room temperature.
Cook's note: The beets can be prepared up to 3 days ahead. Place in a Tupperware and refrigerate until ready to use.
Step 2: In a small bowl, whisk together the vinegar, olive oil, chives, salt and pepper until well blended. Set aside.
Step 3: Peel the beets by slipping the skins off with the back of a knife. Cut the beets in 1/8" cubes. Add the dressing, toss well and let stand at room temperature for 15 to 30 minutes.
Step 4: Just before serving, place a spoonful of the ricotta in the bottom half of each endive leaf. Top with the beet cubes. Garnish with a chive tip and serve.
Cook's note: The boats can be assembled up to 30 minutes ahead and kept at room temperature. Do not prepare too far ahead of time as the endives will wilt.


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Apple-Pear Crisp with Macadamia Crumb and Calvados Chantilly(from the blog Food & Style)


For the crumb topping
1 cup unbleached all purpose flour
1/3 cup turbinado sugar
1/4 teaspoon sea salt
4 oz (113gr) (8 tablespoons) unsalted butter – cold
2/3 cup roasted, unsalted macadamia nuts (or blanched almonds)
For the fruits
6 medium firm-fleshed apples (Gala, Braeburn, Fuji, Honeycrisp, Macoun…) – peeled, cored and cut in 1/4" slices
4 ripe Bartlett pears – peeled, cored and cut in 1/2" pieces
1 teaspoon finely grated lemon zest (use microplane grater)
2 tablespoons lemon juice
1 tablespoon Calvados or brandy
1/2 cup organic sugar
For the Calvados Chantilly
1 cup heavy cream – well chilled
2 tablespoons Calvados
2 tablespoons organic sugar
1 – large ceramic baking dish (13x10x3") – lightly buttered

Preheat oven to 375°F (180°C).
Step 1: In the bowl of a food processor, combine the flour, sugar and salt. Process at high speed for 15 seconds until well blended. Add the chunks of butter and macadamia and process until coarse crumbs form. Do not over-process or the crumbs will come together and form a dough. Let stand until ready to use.
Step 2: Place the apple and pear slices in a large bowl and sprinkle with the lemon zest, lemon juice, calvados and sugar. Toss well.
Step 3: Place the apple-pear mixture into the prepared mold. Sprinkle with the crisp topping. Bake for 50 to 55 minute, until topping is golden brown and the fruits are bubbly. Remove from the oven and let cool until warm.
Step 4: In the bowl of an electric mixer, whip the heavy cream, Calvados and sugar and medium speed until the cream begins to thicken. Do not overbeat or the cream may turn to butter. Transfer to a Tupperware and refrigerate until ready to use.
Cook's note 1: Refrigerate the Chantilly up to 1 day.
Step 5: To serve, spoon into desert bowl. Top with a dollop of the Calvados Chantilly and serve immediately.
Cook's note: The crisp can be made up to 6 hours ahead and kept at room temperature. Re-heat at 375°F (180°C) for 5 to 7 minutes until just warm and serve as above. The crisp is best consumed the day it is made.

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Bourbon Apple Meringue Pie (from the blog Chasing Delicious)

1 pie crust

Filling
4 pounds apples (about 8 apples), peeled, cored, sliced
8 ounces butter, unsalted
12 ounces sugar
1 tablespoon cinnamon
zest and juice from 1 large lemon
1/2 cup cream, heated
3/4 cup good bourbon

Meringue
6 egg whites
5 ounces sugar
A few drops of freshly squeezed lemon juice

Instructions

1. Preheat an oven to 375°F. Line a pie dish with the rolled out pie dough. Set aside.

2. Melt the butter in a large, heavy bottomed pot over medium heat. Add the apple slices and cook, stirring frequently, for about five minutes.

3. Add the sugar and cinnamon to the pot and cook, stirring frequently, for another 5 to 10 minutes until the apples become tender, but still firm. If it is boiling rapidly lower the heat. If the mixture isn't steaming or seems stagnant, increase the heat.

4. Add the lemon zest, lemon juice, bourbon and cream and cook, stirring frequently, for about five minutes.

5. Strain the apples from the liquid, reserving the liquid. Set the apples aside and place the liquid back in the pot. Bring the pot to a low boil and cook until the sauce thickens a bit, about another 5 to 10 minutes. Stir frequently and watch the heat as the sauce may scorch or burn if left unwanted. Remove the sauce to a bowl and set aside.

6. Place the apples in the lined pie dish. Place in the oven and bake for 45 minutes.

7. 10 minutes before the pie is to be removed from the oven, begin the meringue.

8. Place the egg whites in a large bowl and add the few drops of lemon juice. Begin whipping the eggs at high speed.

9. Once the egg whites have increased about 4 times begin to slowly add the sugar while whipping the egg whites.

10. Once all the sugar is added let the egg whites whip until they form stiff peaks. Watch the meringue carefully as you do not want to over whip the egg whites. They should look glossy and smooth.

11. Remove the pie from the oven. Spread the meringue on top of the pie, spreading the meringue all the way to the crust – this helps seal it to the pie.

12. Reduce the heat in the oven to 350°F and bake the pie for another 10-15 minutes, watching the pie careful as the meringue can burn if left in too long.

13. Let the pie cool before slicing.

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Notes from the Field (con't)

We hope that you enjoyed the graciousness of Andy and Elaine with their delectable olive oil. We all somehow managed to call bruschetta a meal and were very contented with the decision. They replenished the shelves and we have measured the standard stocking size for the holidays and they fit.

You will be glad to know that Missy and Laura did not fly off to Oz but rather just imagined they were on the high seas and slept soundly as sailors.

We are excited to announce our first butchery class so that you can impress friends and family with your ability to fill a chest freezer within hours! Mark from Il Mondo Vecchio Salumi in Denver and Kyle, Alberto and the inimitable Hugo from the Kitchen will be there to cajole your inner carnivore.

Turkeys have arrived frozen and awaiting your culinary talents. The big day is a week away so dust off the cookbooks, uncork the bottles and prepare yourself for the feast. Let us know if you need any bulk items for your meal and we will try our best to wrestle whatever you desire from the soil.

Enjoy this weeks harvest.

 

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