Greetings Winter CSA Members,
Today, Wednesday December 3rd is a winter share pick-up. Please plan on picking up your share between 3pm-6:30pm at Cure Organic Farm, 7450 Valmont Rd.
Today we begin sign-up for our 2015 CSA Program. If you'd like to join us next season, see more details below.
We can hardly believe that next week is our last winter CSA pick-up!
See you soon,
2015 CSA Program Today we 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 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.
Highlights for next year include our first egg share, an expanded flower share and the continuation of our popular bread share. You can see all the details and sign up here.
- winter squash
- Bread Share: next week
- Your last week of winter CSA! potatoes, carrots, garlic, dry beans
"I heard a bird sing
In the dark of December
A magical thing
And sweet to remember.
'We are nearer to Spring
Than we were in September,'
I heard a bird sing
In the dark of December."
- Oliver Herford
Winter Market & Holiday Gift Show We'll be at the Boulder County Fairgrounds this Saturday and Sunday 12/6 & 7, as part of the Boulder County Farmers' Market special Winter Market. This is a great place to shop for gifts, stock up on staples and buy produce. We hope to see you there!
Pork Next week we'll have a fresh round of pork cuts available from our Berkshire pigs. The farm store closes next weekend, Sunday 12/14, so this is your last chance to fill your freezer until we're back at market next April.
- 2015 CSA Registration for existing members 12/3 - 1/5
- Winter Market & Holiday Gift Show Boulder County Fairgrounds 12/6 & 7
Brenna harvesting this week's celery. We're still excited about pulling these monster heads out of the fields.
Garlic Sauteed Spinach adapted from Ina Garten
1 1/2 pounds spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Sea or kosher salt, optional
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
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Celery Gratin adapted from Martha Stewart
- 1 pound celery (8 to 10 large stalks), peeled and thinly sliced crosswise
- 3/4 cup shredded Parmesan cheese
- 1/2 cup heavy cream
- salt and ground pepper
- 2 slices white bread
- 1 tablespoon olive oil
- Preheat oven to 400 degrees. In a large bowl, mix celery, 1/2 cup Parmesan, cream, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Divide evenly among four 6-ounce ramekins, packing mixture in firmly. Place ramekins on baking sheet, and cover tightly with aluminum foil. Bake until celery is tender, 35 to 40 minutes.
- Meanwhile, tear bread into large pieces, and pulse in food processor until coarse crumbs form. Add remaining 1/4 cup Parmesan, and drizzle with olive oil; pulse just until crumbs are coated with oil, 4 to 6 times.
- Remove aluminum foil from ramekins. Dividing evenly, sprinkle breadcrumb mixture over celery. Return to oven and bake, uncovered, until golden, 8 to 10 minutes more. Let sit 5 minutes before serving.
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Baked Parsnip Fries with Rosemary from Bon Appetit
- 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips
- 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
- 1 large garlic clove, minced
- 3 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1/2 teaspoon (or more) ground cumin
Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.
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Pear Croustade adapted from Bon Appetit
- 1 cup all purpose flour
- 1 1/2 tablespoons sugar
- 1/8 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 1 1/2 tablespoons ice water
- 2 firm but ripe pears, peeled, quartered, cored, cut into 1/2-inch wedges
- 3 tablespoons sugar
- 1 tablespoon all purpose flour
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground allspice
- 1 large egg white, beaten to blend
- 1 tablespoon whipping cream
- 2 tablespoons all purpose flour
- 1 tablespoon sugar
- 1 tablespoon chilled unsalted butter, cut into 1/2-inch pieces
Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Transfer to large bowl. Mix egg yolk and 1 1/2 tablespoons ice water in small bowl. Using fork, blend enough yolk mixture, 1/2 tablespoon at a time, into flour mixture to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Chill until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly before rolling out.)
Position rack in center of oven and preheat to °F. Roll out dough on floured parchment paper to 10-inch round. Transfer dough on parchment paper to large baking sheet.
Toss pears, sugar, flour, lemon juice and allspice in large bowl. Overlap pear slices atop dough, leaving 2-inch border. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Brush dough with egg white. Drizzle cream over filling.
Mix flour and sugar in small bowl. Rub in butter with fingertips until mixture forms small clumps. Sprinkle topping over filling.
Bake tart until crust is golden and filling bubbles, about 40 minutes. Transfer baking sheet to rack; cool slightly, about 15 minutes. Slide metal spatula under crust to free from parchment. Using large tart pan bottom as aid, transfer tart to platter. Serve warm or at room temperature.