Cure Organic Farm CSA Newsletter

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Greetings Winter CSA Members,

Today, Wednesday December 10th is your last winter share pick-up of the season! Please plan on picking up your share between 3pm-6:30pm at Cure Organic Farm, 7450 Valmont Rd.

We can't believe how quickly these 8 weeks have flown by. We're excited to include dry beans in your share tonight. We hope you'll make some wonderful soups and stews with them this winter. See below for how to prep them for your recipes.

If you need to stock up on meat, root crops or any of the other goodies we sell in the farm store, it will be open until Sunday, Dec. 14th and then we'll be closed until next spring.

We hope you've enjoyed the winter share and would love any feedback you have about it. Wishing you a warm and wonderful winter,

Farmer Anne

 

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Exciting This Week!

PorkJust Arrived! We have a fresh round of pork cuts available from our Berkshire pigs including: italian sausage, brats, breakfast sausage, spare ribs, loin roast, chops, shoulder roast, belly, shoulder steaks, fat (from our pastured, heritage Berkshire pigs). This is your last chance to fill your freezer until we're back at market next April.

Lamb CutsLamb We also have a new round of lamb cuts that have just arrived, from our heritage Rambouillet lambs. We've got ground lamb, roasts, chops, shanks and many other cuts. Enjoy!

 

 

In Your Share This Week:
  • apples/pears
  • carrots
  • dry beans
  • garlic
  • lettuce mix
  • parsnips
  • potatoes
  • turnips
  • winter squash
  • Bread Share: week 4/4

Coming Next Week

  • We'll wake up just a little bit later, pour ourselves some coffee and start dreamily looking through seed catalogs.

Words to Live By:

"Nature looks dead in winter because her life is gathered into her heart. She withers the plant down to the root that she may grow it up again fairer and stronger. She calls her family together within her inmost home to prepare them for being scattered abroad upon the face of the earth." ~Hugh Macmillan

Coming Up At the Farm

CSA Signup2015 CSA Program Registration for current members, for our 2015 CSA shares continues. We ask existing members to register for their share by January 5th. Any open shares will become available to new members via a lottery system, on January 15th.

To ensure we're able to provide you with the CSA share size you would like, please register early.

You can see all the details and sign up here.

 

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                                  Important Dates

  • 2015 CSA Registration for existing members 12/3 - 1/5
  • Farm Store closes 12/14

 

Around the Farm

Ryan with Dry Beans

Ryan holds some of the dry beans you're receiving tonight. After smashing the beans out of their pods, we use the fans to blow away the bits of dry pod, leaving the bean behind.

   

RECIPES

Potato, Carrot, Parsnip Soup adapted from Ina Garten

  • 1/4 cup (1/2 stick) butter
  • 2 large onions, halved and sliced (about 5 cups)
  • 4 carrots, cut into 1/2-inch pieces (about 2 cups)
  • 4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
  • 28 oz. (or more) chicken broth
  • 3 potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon fresh thyme
  • 1 1/4 cups half and half
  • 1/4 cup Sherry


Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.

Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.




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Creamed Turnips adapted from Gourmet

  • 3 pounds turnips
  • 4 shallots
  • 4 cups milk
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme, crumbled
  • 3/4 teaspoon salt
  • 6 black peppercorns
  • 6 whole cloves
  • 2 bay leaves
  • 3 tablespoons all-purpose flour
  • white pepper
  • freshly grated nutmeg

    Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander. Chop shallots.

    In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking constantly to prevent lumps. Reduce heat to moderately low and simmer sauce, whisking occasionally, 15 minutes. Pour sauce through a sieve into a large heavy saucepan and discard solids. Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled.

    Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through.

    Garnish turnips with parsley.

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How To Soak Dry Beans

    There are a variety of thoughts on how to best soak (or not soak) beans. Here are some different ways to get your beans ready for your recipe.
    Hot Soak (reduces actual cooking time and consistently produces tender beans)
    1. Place beans in a pot and add 10 cups of water for every 2 cups of beans.
    2. Heat to boiling and boil for an additional 2 to 3 minutes.
    3. Remove beans from heat, cover and let stand for 4 to 24 hours.
    4. Drain beans, discard soak water and rinse with fresh, cool water.
    Traditional Soak
    1. Pour cold water over the beans to cover.
    2. Soak beans for 8 hours or overnight.
    3. Drain beans, discard soak water and rinse with fresh, cool water.
      (Cold water starts the re hydration process slowly so beans will appear wrinkled after soaking.)
    Quick Soak
    1. Place beans in a large pot and add 10 cups of water for every 2 cups of beans.
    2. Bring to boil and boil for an additional 2 to 3 minutes.
    3. Drain beans, discard soak water and rinse with fresh, cool water.

    No Soak The LA Times recently wrote this interesting article on the merits of not soaking beans at all. Check it out here.


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Pear and Apple Cobbler adapted from Patrick & Gina Neely

Butter or nonstick spray, for baking dish
2 1/2 cups peeled, cored and sliced apples
2 1/2 cups peeled, cored and sliced pears
3/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon table salt
4 tablespoons unsalted butter, softened, divided


Topping:
1/2 cup self-rising flour
1/2 cup sugar
1/4 teaspoon salt
1 egg, beaten
2 tablespoons unsalted butter, softened
Ice cream, for serving


Preheat the oven to 350 degrees F. Butter or spray a 9 by 9-inch baking dish.

Toss the apples, pears, sugar, flour, vanilla, cinnamon, allspice, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.

In another bowl, combine the self-rising flour, sugar, salt, and egg. With a spoon, drop the topping onto the apples and top with pats of butter. Bake until the crust is golden and the fruit is tender the cobbler for 40 to 45 minutes. Serve with vanilla ice cream.