Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

This is a reminder that today, Wednesday November 28th is a Winter Share CSA pick-up. Your share will be available from 3pm-6pm at the farm.

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!     
Extra Virgin Olive Oil Co. Olive Oil Individual bottles of Extra Virgin Olive Oil are back in the store.

Winter CSA members Andy & Elaine Hampsten import this organic extra virgin olive oil from the wild coastal province of Grosseto, Tuscany.

Elaine tells us "At first pour, the green-gold liquid speaks for itself in terms of its richness in nutrients and uses. From its earliest moments as small fruits, the olives begin to capture the best of the Italian soil. The result is an olive juice teeming with powerful antioxidants, polyphenols—substances known to fight free radicals— monounsaturated fatty acids, vitamins and minerals, and other ingredients known to lower the risk of cancer and heart disease, provide anti-inflammatory benefits, and lower cholesterol. On top of that, it tastes oh-so-good!"

Visit their website to learn more.

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In Your Share This Week:
  • apples
  • carrots
  • head lettuce
  • onions
  • parsnips
  • potatoes
  • winter squash
  • Coming Next Week: winter squash
Around the Farm

If you feel like taking a short walk tonight, wander over toward our hoop houses, just west of CSA pick-up and check out our sheep and llama.

winter sheep

We've moved them back to our farm store property for the winter. This gives their pasture a chance to regenerate itself, and also allows us to keep an eye on them during lambing season. Our ewes will have their babies from the end of December through mid-February.

You can see that they're enjoying chowing down on our old Halloween pumpkins. Stop by and say hi if you get a chance.

Coming Up at the Farm:

BCFMWinter Holiday Market This weekend is the Boulder County Farmer's Market's special Holiday Market, held 12/1 and 12/2 from 9-3 at the Boulder County Fairgrounds in Longmont. This market offers a wide variety of specialty foods and gifts for the holidays. We'll be there with our veggies, some of our sheep pelts, and dyed wool. We hope to see you.

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CSA FamilyCSA Share Renewal is coming in early December. Stay tuned for all the details and watch your inbox for your early invitation to renew for the 2013 season.

 

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                                 Important Dates

  • Winter Holiday Market, 12/1 and 12/2 at Boulder County Fairgrounds
  • Farm Store open through Dec. 16th

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Notes From the Field

The turkey is now a memory and the recipes have been placed back in the vault. We hope that your family enjoyed the holiday and that a respite was taken together full of laughter and slumber. (Continued below)

 

Winter Harvest

Jeff harvesting arugula in the hoop house.

Words to Live By:

"Shall I not have intelligence with the earth?
Am I not partly leaves and vegetable mould myself."
                       - Henry David Thoreau

 

 

RECIPES

Pumpkin Pancakes (from Martha Stewart Living)

For a spiced breakfast treat, whisk 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. In a separate bowl, stir together 1 cup milk, 6 tablespoons pumpkin puree, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 8 to 10.



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Parsnip Buttermilk Pie (from Fine Cooking)

For the crust
6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling
4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
1 tsp. granulated sugar
1/2 tsp. table salt
1 large egg yolk, lightly beaten


For the filling
2 lb. medium parsnips, peeled, cored, and cut into large chunks
1-1/2 cups buttermilk
2/3 cup packed dark brown sugar
2 large eggs
1/2 tsp. table salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
Make the crust

In a stand mixer fitted with the paddle attachment, combine the flour, butter, sugar, and salt and mix on medium speed until the butter blends into the flour and the mixture resembles a coarse meal, about 2 minutes. Mix 2 Tbs. ice-cold water with the egg yolk in a small bowl. With the mixer on low speed, add the yolk mixture and mix until just combined. Transfer the dough to a work surface and bring it together with your hands. Shape it into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 1 hour.

Set the dough on a lightly floured surface, sprinkle a little flour over it, and roll it out into a 1/8-inch-thick circle that's about 12 inches in diameter, reflouring the dough and work surface as necessary.

Transfer the dough to a 9-inch pie plate and gently fit it into the pan, lifting the edges and pressing the dough into the corners with your fingers. Trim the edges, leaving a 1/2-inch overhang. Fold the overhanging dough underneath itself and crimp the edges. Prick the dough all over with a fork. Refrigerate for at least 1 hour.

Position a rack in the center of the oven and heat the oven to 425°F.

Line the dough with foil or parchment, fill with dried beans or pie weights, and bake for 15 minutes. Reduce the oven temperature to 350°F. Carefully remove the foil and weights and continue to bake until the bottom looks dry and the edges are light golden, an additional 5 to 8 minutes. Cool completely before filling (leave the oven at 350°F).

Make the filling

Bring a large pot of water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes. Return the parsnips to the pot and mash them with a potato masher, keeping the mixture rather rough. Measure 2 cups of the parsnip mash; save any extra for another use.

Purée the 2 cups of mashed parsnips and the buttermilk in a blender until smooth. Transfer the purée to a mixing bowl. With a whisk, beat in the sugar, eggs, salt, cinnamon, ginger, nutmeg, and cloves, whisking until the sugar dissolves.

Bake the pie

Pour the filling into the piecrust and bake until the top is lightly browned and a toothpick inserted in the center of the filling comes out clean, about 1 hour. Cool on a rack for at least 1 hour. Serve at room temperature.


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Curried Parsnip and Apple Soup (from Fine Cooking)

1 lb. (about 3 medium) tart apples that soften easily when cooked, such as Empire, Jonathan, or McIntosh
1 Tbs. fresh lemon juice
3 Tbs. extra-virgin olive oil
2 large leeks (white and light-green parts only), chopped and well rinsed (about 1-1/2 cups)
1 medium yellow onion, chopped (about 1 cup)
1-1/2 Tbs. minced fresh ginger
1 Tbs. tomato paste
2 tsp. finely chopped garlic (2 medium cloves)
1 tsp. mild curry powder
1/3 cup dry white vermouth, such as Noilly Prat
2 large parsnips (9 oz. total), peeled, quartered lengthwise, cored, and chopped (about 2 cups)
1 medium (6 oz.) Yukon Gold potato, peeled and chopped into 1/2-inch pieces (about 1 cup)
4 cups lower-salt chicken broth
Kosher salt
1/3 cup heavy cream
Freshly ground white pepper
3 Tbs. thinly sliced chives

Cut 1 quarter from one of the apples.Wrap the unpeeled quarter in plastic wrap and reserve. Peel, core, and quarter the rest of the apples. Chop the peeled apples into 1/2-inch pieces and toss with the lemon juice in a medium bowl.

Heat the olive oil in a heavy-duty 4-quart saucepan over medium-low heat. Add the leeks and onion and cook, covered, stirring occasionally with a wooden spoon, until just tender, 6 to 8 minutes.

Stir in the ginger, tomato paste, garlic, and curry powder and cook, stirring, until fragrant, about 1 minute. Add the vermouth and cook, uncovered, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes.

Add the chopped apple, parsnips, and potatoes and stir to coat well. Add the chicken broth and 1-1/2 tsp. salt and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium low, partially cover, and simmer, stirring occasionally, until the apples and vegetables are very tender, about 30 minutes.

In a blender, purée the soup in batches until completely smooth. Transfer the soup to a clean 4-quart saucepan, stir in the cream, and season to taste with salt and white pepper. Bring the soup to a simmer over medium heat, stirring often. Cut the reserved apple quarter into small dice. Serve the soup sprinkled with the diced apple and chives.

 

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Pomegranate Balsamic Glazed Carrots (from Fine Cooking)

1/4 cup pure pomegranate juice
1 Tbs. balsamic vinegar
2 tsp. honey
1 oz. (2 Tbs.) unsalted butter
2 Tbs. extra-virgin olive oil
2 lb. carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
Kosher salt
1/3 cup lower-salt chicken broth
1/8 tsp. cayenne
2 Tbs. lightly packed thinly sliced fresh mint

Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 Tbs. of the butter into 4 pieces and refrigerate.

In a 12-inch skillet, heat the remaining 1 Tbs. butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1-1/2 tsp. salt and toss well to coat. Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes. Using tongs, stir and flip the carrots and then leave undisturbed for 1 to 2 minutes to brown. Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit browned in places and are starting to feel tender, an additional 3 to 5 minutes. Reduce the heat to medium if the bottom of the pan begins to brown too much.

Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tbs. of the broth has evaporated, about 2 minutes. Uncover, reduce the heat to medium low, and add the pomegranate mixture (re-whisk, if necessary) and the cayenne. Cook, stirring gently, until the mixture reduces and becomes slightly glazy, about 1 minute. Take the pan off the heat, add the chilled butter, and gently toss with a heatproof spatula until the butter has melted, 30 seconds to 1 minute. Season to taste with salt and stir in about two-thirds of the mint. Serve in a warm shallow bowl or on a platter, garnished with the remaining mint.

 

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Notes From the Field (Continued)

We have been watching from our window as Ben, Laura and Jeff take control of everything and make us the luckiest people we know to have been blessed with such dedicated friends who make your food possible and our lives so abundant when we are in the throes of dishes and laundry!


The sheep have been moved over to their winter paddock at the farm store replete with pumpkins and shelter from the cold ( it is winter perhaps in date only) for the upcoming lambing season.
The piggies are now munching away on the fall salad mix and spicy greens with eyes for the kale and chard which are next on the menu.


We are so proud once again to bring you such an exquisite bounty and please do thank the crew for all of their hard work. They are incredible people who we know will make the future of farming a reality to many different communities. We love them and sing their praises endlessly.


Enjoy!

 

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