Cure Organic Farm CSA Newsletter

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Greetings Winter CSA Members,

Today, Wednesday November 25th is a winter share pick-up. Please plan on picking up your share between 3pm-6:30pm at Cure Organic Farm, 7450 Valmont Rd.

Please note, the farm store will be closed for the long weekend holiday, so we will not be packing shares this week, for those who are not able to make it to pick-up today.

We hope this week's share will help make your holiday table delicious and bountiful. If you need tips on how to cook your bird, see our link below.

Have a wonderful and tasty Thanksgiving,

Farmer Anne

 

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Exciting This Week!

CeleriacCeleriac Last week we gave you celery and this week things come full circle and we bring you celeriac. This gnarly root might not look like much right now, but shave some into a salad or add some to your mashed potatoes and you'll understand our love of this aromatic root. To use it, just peel off the outer layer. It's great in soups, mashes, sliced thin in salads, roasted or in any of your slow cooked dishes. It has a celery-like flavour, with nutty overtones. Enjoy!

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Farm StoreHoliday Farm Store Hours Please note that the farm store will be closed this Thursday, Friday, Saturday and Sunday for the holiday. We will reopen on Wednesday 12/3 from 11-6.

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TurkeyHeritage Turkey Want to see our complete Heritage Turkey cooking guide? Check out this newsletter.

 

In Your Share This Week:
  • apples/pears
  • butternut squash
  • carrots
  • celeriac
  • garlic
  • parsnips
  • potatoes
  • spinach
  • turnips
  • Bread Share: week 3/4

Coming Next Week

  • squash, apples, greens...

Words to Live By:

'Twas the night of Thanksgiving, but I just couldn't sleep. I tried counting backwards, I tried counting sheep. The leftovers beckoned--The dark meat and white, But I fought the temptation with all of my might.

Tossing and turning with anticipation,
The thought of a snack became infatuation,
So I raced to the kitchen, flung open the door,
And gazed at the fridge full of goodies galore.
I gobbled up turkey and buttered potatoes,
Pickles and carrots, beans and tomatoes.

I felt myself swelling so plump and so round,
Till all of a sudden, I rose off the ground!

I crashed through the ceiling, floating into the sky,
With a mouthful of pudding and a handful of pie,
But I managed to yell as I soared past the trees,

HAPPY EATING TO ALL!

PASS THE CRANBERRIES PLEASE!

             -Author Unknown

Coming Up At the Farm

CSA Signup2015 CSA Sign-up Starting December 3rd, we'll begin registration for current members, for our 2015 CSA shares. We ask existing members to register for their share by January 5th. Any open shares will become available to new members on January 15th. To ensure we're able to provide you with the CSA share size you would like, please register early. Stay tuned for all the details.

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                                  Important Dates

  • Last Boulder Farmer's Market 11/22
  • Winter Market & Holiday Gift Show Boulder County Fairgrounds 12/6 & 7
  • 2015 CSA Registration for existing members 12/3 - 1/5
  • Farm Store closes 12/14

 

Around the Farm

Sheep and Squash

Even our rams love our butternut squash. Our flock of sheep are now in their winter home, just west of the farm store. Feel free to go visit them tonight if you'd like.

   

RECIPES

Mashed Potatoes and Celeriac adapted from Martha Stewart

  • 1 pound potatoes, sliced 1 1/2 inches thick
  • 1 pound celeriac, peeled and sliced 1 1/2 inches thick
  • Coarse salt
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon freshly ground nutmeg
  • Freshly ground pepper
  1. Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2 inches. Bring to a boil over high heat; add salt generously. Reduce heat to a simmer, and cook until vegetables are tender when pierced with a paring knife, 20 to 25 minutes. Drain in a colander.
  2. Pass potatoes and celeriac through a ricer or food mill into a serving bowl. Add sour cream and butter, and stir until combined. Stir in nutmeg, and season with salt and pepper. Serve immediately.

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Glazed Carrots and Turnips adapted from Food Network Kitchens

  • 3/4 pound turnips, cut into 1-inch pieces
  • 3/4 pound carrots, cut into 1-inch pieces
  • 2 teaspoons unsalted butter
  • 1 teaspoon brown sugar + 1 Tbsp.
  • Kosher salt and freshly ground black pepper
  1. Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high, adding the Tbsp. of brown sugar. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

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Creamed Spinach and Parsnips adapted from Food & Wine

    • 4 tablespoons unsalted butter
    • 2 tablespoons vegetable oil
    • 2 pounds parsnips, cut into 3/4-inch pieces (woody center removed)
    • 2 large shallots, thinly sliced
    • 1 cup turkey stock or chicken broth
    • 1 teaspoon chopped thyme
    • Salt and freshly ground pepper
    • 1 1/4 pounds spinach
    • 2 tablespoons all-purpose flour
    • 2 cups half-and-half or whole milk
    • 1/2 teaspoon freshly grated nutmeg


    1. In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
    2. Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
    3. In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.

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Roasted Pear Crumble adapted from Bon Appetit

  • 2 ripe but firm pears, halved, cored
  • 2 teaspoons plus 2 Tbsp. olive oil
  • ¼ cup raw almonds or pecan halves, coarsely chopped
  • ¼ cup shelled pumpkin seeds (pepitas)
  • 2 tablespoons light brown sugar
  • 2 tablespoons old-fashioned oats
  • pinch of kosher salt
  • 1 tablespoon sesame seeds, preferably black
  • ½ cup mascarpone cheese
  • 2 teaspoons sugar

Place racks in upper and lower thirds of oven and preheat to 375°. Place pears, cut side up, on a small baking sheet, drizzle with 2 tsp. oil, and roast on upper rack until soft, 20–30 minutes. Let cool slightly.

Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 Tbsp. oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10–12 minutes. Remove from oven and mix in sesame seeds. Let cool.

Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.