Cure Organic Farm CSA Newsletter

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Happy Thanksgiving CSA Members,

Today, Wednesday, November 23rd is a Winter CSA pick-up. Your share will be available from 3-6:30pm at the farm store; 7450 Valmont road. Thanksgiving is truly a farmers holiday. We hope that your share this week will help to welcome in friends and family around your table for more memories to be created.

Enjoy the company and the feast,

Farmer Anne

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Exciting This Week!

Wisdom TurkeysThe turkeys are here! Tonight we'll be handing out the remaining 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

The feast, a time honored tradition of sitting with those in your life and sharing a very large meal which requires an expansive vocabulary and waistline. Nothing can be more useful to all of us. (Continued below)

In Your Share This Week:
  • onions
  • winter squash
  • garlic
  • spicy greens
  • carrots
  • potatoes
  • parsnips
  • apples
  • Coming Next Week: potatoes, garlic, onions, parsnips, carrots, winter squash, baby greens and apples
Words to Live By:

"Humankind has not woven the web of life.
We are but one thread within it.
Whatever we do to the web, we do to ourselves.
All things are bound together.
All things connect."

—Chief Seattle

Coming Up at the Farm:

CSA Share Renewal2012 CSA Share Renewal Our current CSA members will be able to renew their shares for the 2012 season, starting on December 5th. You'll have until January 14th to renew your share, before we offer remaining shares to the public. Stay tuned via email for the sign-up form and details.

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Boulder County Farmers MarketThe Boulder Farmer's Market will hold two special holiday markets this year on 12/3 and 12/4 at the Boulder County Fairgrounds in Longmont. Produce as well as special holiday gifts will be available.

Anne & Georgia

We're so thankful for our wonderful CSA members. Have a beautiful Thanksgiving everyone!

RECIPES

Garlic Mashed Potatoes (from Tyler Florence)


4 to 6 pounds potatoes
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

 

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Apple Pecan Stuffing (from Tyler Florence)

3 tablespoons extra-virgin olive oil, plus extra for finishing
1/2 bunch fresh sage
1/2 bunch fresh thyme
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
3 apples, peeled and diced
1 1/2 cups raw pecans
2 eggs
3/4 cup heavy cream
1 1/2 cups low-sodium chicken stock
5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
1/4 bunch fresh flat-leaf parsley, roughly chopped

Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.

Scoop stuffing into cavity and cook accordingly.


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Spicy Sweet Braising Greens


3 tablespoons olive oil
1 cup diced onions
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
1 large bunch greens, stemmed and sliced very thin
1 tablespoon sugar
1/2 cup chicken broth
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Add the oil to a large saute pan over medium-high heat. Add onions, garlic and the red pepper flakes. Cook until slightly caramelized for about 2 to 3 minutes. Stir in the greens and toss well to wilt. Add the sugar and broth and toss together. Turn the heat down and cover. Cook until liquid is evaporated and greens become glazed, tossing occasionally, about 6 to 8 minutes. Season with salt and pepper and transfer to a serving bowl. Serve.

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Pumpkin Mousse Parfaits (from the Barefoot Contessa)

1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 pound roasted and pureed pumpkin
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies
Crystallized ginger, for decoration, optional

Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.

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Notes from the Field (con't)

The harvest is becoming part gleaning from the field and part scavenger hunt. This time of the season the soil ascts more as a storage place than as growing medium. Wilbur and his girls are now happily ensconced in the salad mix in the front field and the open space is in cover crop now just for looking at until the spring thaw.

The interns are preparing for a balmy weekend and welcome few days off with the Boulder Market now done for the season.

It is easy to be grateful with this wonderful group of people including yourselves. Hearing and watching all of the families with children young, yet to arrive, and awaiting to be adult make this farm what it is. We are so grateful that we can grow food for your families.

Many lines have been written attempting to capture this elusive butterfly emotion of gratitude, and yet we believe that a simple thank you is the truest arrow in our quill, so from all of us here we give our thanks to you and your family during these most precious days and we hope you enjoy a delicious meal.

Thank you

 

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