Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

Today, Wednesday, November 30th is a Winter CSA pick-up. Your share will be available from 3-6:30pm at the farm store; 7450 Valmont road.

We have two more weeks of Winter Share this season. The last pick up is on December 14th. We are still harvesting carrots, turnips, beets, parsnips and greens out of the field. Our hoop houses prove to be helpful in offering the spicy salad greens, but are slow to provide a harvest of the head lettuce, radicchio and fennel we had planned on harvesting by now. I'm not sure they will make it for this season. With the trees holding their leaves longer this fall, the houses did not have as much direct sunlight whic always accelerates growth. We also planted the houses a bit later than usual with the hope that we would be able to offer the above mentioned crops beginning now through late December. No two seasons are ever the same, but we are always experimenting. We are grateful that the root crops have been so bountiful this season, and hope that you haven't run out of storage space yet. More potatoes to come next week.....

Looking forward to seeing you this evening

Farmer Anne

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Exciting This Week!

Wisdom TurkeysExtra Turkeys We have a few extra Wisdom turkeys that are frozen and would be wonderful for your holiday table. Please let us know if you'd like one. The price is $4/lb.

Turkey IOUs We have a handful of turkey IOUs. If you haven't paid for your turkey yet, please do so this evening.


Notes from the Field

After the feast the respite. Now that we have expanded our waistlines and ability to talk for 8 hours straight we can now relax ourselves with salad and silence.(Continued below)

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

Winter Poem

once a snowflake fell
on my brow and I loved
it so much and I kissed
it and it was happy and called its cousins
and brothers and a web
of snow engulfed me then
I reached to love them all
and I squeezed them and they became
a spring rain and I stood perfectly
still and was a flower

--Nikki Giovanni

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.

diamonds

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.

Pigs foraging in the fields

Wilbur and his ladies, foraging in the fields.

RECIPES

Roasted Root Vegetables Scented with Apple and Mustard
from "Your Organic Kitchen", by Jesse Cool
modified slightly; to serve 2 to 3

1 C apple cider or juice
1/3 C fruity white wine (like Gew├╝rztraminer)
2 tsp. smooth Dijon mustard
1 tbsp. butter
about 1 1/2 lbs root vegetables, in our case, carrots, turnips and rutabagas, peeled and cut into 1/2" cubes
Salt and freshly ground black pepper

In a saucepan, reduce the cider, wine and mustard over high heat to 1/2 C. Whisk in the butter and pour over the vegetables, tossing to coat. Season with salt and pepper, and place in a single layer in a roasting pan in a preheated 375 degree oven. Roast 1 hour or so, or until the vegetables are lightly browned and tender. Stir 3 or 4 times during roasting to promote browning on all sides.

 

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Rutabaga-carrot mash with lemon

Rutabagas
Carrots (if you still have 'em from last week)
Lemon
Salt
Butter (optional)

Peel rutabagas and carrots (I use a sharp knife to cut off the thick skin of the rutabaga and a veggie peeler on the carrots). Cut them into ┬Ż" chunks and place in a pot. Cover with water and add a goodly amount of salt (like half a teaspoon or more, not just a pinch). Bring to a boil then reduce heat and simmer 10 to 15 minutes, until they're tender and easily pierce with a sharp knife. Drain well and mash with a potato masher, or if you like a smoother consistency, use a food processor or blender (they won't gum up like potatoes). Squeeze in a bunch of fresh lemon juice and stir to incorporate. Serve just like that, or add some butter (or you can let people add butter at the table).


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Spaghetti Squash "Pancakes"
excerpted from Mariquita Farm's recipe database

Mix cooked spaghetti squash with a little egg and flour. Add fresh minced ginger, white pepper and sliced green onions (but no salt). Fry like a potato pancake and serve with soy sauce. Yum!

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Parsnip and Apple Soup
Bon Appetit, March 2003
Serves 6

3 tbsp. butter
3 large leeks, white and pale green parts finely chopped, dark green parts reserved
5 large parsnips (about 1 1/2 lbs), peeled [or scrubbed!] and cut into 1/2-inch pieces
2 medium apples, peeled, cored, and cut into 1/2-inch pieces
4 C (or more) water
1 1/2 C whole milk
Large pinch of sugar

Melt butter in heavy large pot over medium-high heat. Add leeks, parsnips, and apples. Cover; cook until vegetables begin to soften, stirring often, about 20 minutes. Add 4 cups water. Bring to a boil. Reduce heat to medium. Simmer uncovered until vegetables are tender, about 20 minutes. Cool slightly.

Working in batches, puree vegetable mixture with milk in blender until smooth, thinning soup with more water if desired. Return soup to pot. Season soup with sugar, salt, and pepper.

Cut up enough reserved green parts of leeks into matchstick-size strips to measure 1 cup. Cook in medium saucepan of boiling water until tender, about 10 minutes. Drain.

Bring soup to a simmer. Ladle into bowls. Garnish with leek strips and serve.

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Notes from the Field (con't)

Our pigs Wilbur, Chica and Mae are doing that right now in the front yard. Nibbling away at chard and kale while smiling for passersby. The chickens have been enjoying some gorgeous king salmon courtesy of The Kitchen so if you catch a scent of the Northwest while visiting the girls this is the reason. The sheep are acquiring their orange beards from all of the remaining pumpkins and squash so that would explain their more Scottish appearance.

We are all awaiting the single digit cold front with a certain amount of joy for the fact that we can finally kiss goodbye some of the greens which will not vanish and tempt us to glean a braising mix for dinner.
This is the final week for Missy, Laura and Ben so please thank them for all of their hard work which has enabled us to have such a fantastic season and given them the knowledge and confidence to begin their own farms.
Missy will be seen cultivating the slopes of Lake Tahoe as well as some of it's soil, Laura will be herding cattle away from Philadelphia and into Pennsylvania Dutch pastures, Ben will be loading your Christmas tree into your car across the street at Bob's, and Jeff will be staying on year round harvesting and planning next season's crops dog earing all the pages of Johnny's seed catalogue. We can't say enough about all of them and how much we love and appreciate who they are and what they do. It is an honor each year to grow our family by 4 more siblings and we hope that you have gotten the chance to know these remarkable individuals.

Enjoy!

 

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