Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

It is that time of the season once again! Today, Wednesday June 5th is your first CSA share pick up of the season. Please plan on picking up your share at your chosen designated pick up location between 4pm-7pm. Pick up locations are at our market stand at the Boulder Farmers Market, located on 13th street between Canyon and Arapahoe, or on the farm at the Farm Store, located at 7450 Valmont Road.

The farm is alive with activity as early summer sets in. With all of the late snow in April the fields are green and spring crops coming on strong. We are busy planting the last of the summer squash, tomato, eggplant, and bean crops and preparing for fall already with broccoli and brussels sprouts waiting to go into the fields later this week or early next. Your harvest this week is full of spring greens. Carrots from the hoop house and spring garlic and onions are extra sweet form the cool growing conditions this spring. Snap peas are just past their peak of flowering and pea pods are setting on the vine ripening for the first harvest in the next week or two..... ah, the season is off to a good start. We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

Farm Store signFarm Store Our Farm Store is open and filled with produce, eggs, pork, grassfed beef, flour, honey and wool. We're open Wed - Fri 11-6, weekends 10-4.

Why Do I See Produce in the Store, That's Not In My Share? Our CSA is our top growing priority and everything we put in the ground is planted with you in mind. However, each season certain crops yield too little in a particular week to provide to our 185 CSA member families. Sometimes a crop will hit the store a couple weeks before there is enough supply for a CSA pick-up.

In Your Share This Week:
  • braising mix
  • carrots
  • pea shoots
  • spring onions or green garlic
  • salad mix
  • Fruit Share: coming next week!
  • Coffee Share: next week
  • Coming Next Week: carrots, salad mix, bok choy

Notes from the FieldBeginnings are always exciting. We are experiencing many of them. A new baby, Lauren, a new crew Eleanor, Victoria, Catherine and Margaret or their modern interpretations Nellie, Tory, Katie and Maggie (old wine new bottles) and a new sprouting of food from the fields. (Continued below)

Around the Farm

This year intern Nellie Stephenson has picked up where farmer Ben Whalen left off with photographing the farm. Here are a couple of our recent favorites.

Carrot Love

Carrot Love

Sheep at Sunrise

Sheep at sunrise

Coming Up at the Farm:

StrawberriesWhere's the Fruit? We had hoped to have strawberries for you today, but current supplies are low. In the coming weeks we'll make up for it with additional fruit at pick-up. It's been a challenging season for our fruit share partners so far, with several late frosts impacting the crops, and actually completely wiping out this season's apricots. However with partnerships at both First Fruits and Rancho Durazno, we'll be able to provide fruit share members with luscious organic fruit throughout the season. Thanks for your patience.

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CoffeeCoffee Share Coffee Share will start next week and runs every other week. We still have shares available if you'd like to add it. Just drop us a line at: cureorganicfarm@yahoo.com.

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Flower ShareFlower Share This is our second season offering a flower share. The share runs for 12 weeks, and will start as soon as the blooms arrive, most likely in early July. Stay tuned.

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Jam ClassFarm Classes Class registration has been busy already this season, with just 2 spots left in our next Jam Making class, on Saturday June 22.

Our classes give you a chance to learn hands-on in our farm kitchen and take home what you preserve. We've got several Jam Making classes this season, as well as Pickling and Tomato Sauce classes. See our class schedule here.

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Words to Live By:

"Strange to see how a good dinner and feasting reconciles everybody."   -Samuel Pepys

 

RECIPES

BRAISED MIXED GREENS adapted from Deborah Madison

1 tbsp olive oil, plus extra for finishing

1 small onion, finely diced

2 garlic cloves, 1 slivered, 1 halved

1 lb greens, such as chard, mustard, spinach, kale, washed and chopped

A few leaves or a few handfuls of herbs, like sorrel, chopped cilantro or parsley

Sea salt and freshly ground pepper

1 ½ cups cooked beans (borlotti, cannelloni, etc), home cooked or canned

3 to 4 slices chewy country bread

Shaved parmesan or crumbled gorgonzola

1. Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with ½ teaspoon salt. 2. As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they've all collapsed, add ½ cup water or bean broth, lower the heat and cook. Partially covered, until tender. Depending on the greens as long as 20. Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper. 3. Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve.

 

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Pea Shoot Pesto from Edible Portland

1/2 cup walnuts, raw or toasted
3 cups pea shoots, roughly chopped
1/2 cup grated Parmesan Reggiano
2 cloves garlic, chopped
Sea salt to taste
1/3 to 1/2 cup extra-virgin olive oil

1. To toast the walnuts, preheat the oven to 350 degrees. Spread walnuts on baking sheet and roast until golden, about 10 minutes. Check by letting them cool and then breaking a walnut in half. The inside should be golden all the way through.

2. In a food processor or blender, combine walnuts, pea shoots, Parmesan and garlic. Pulse until roughly chopped. Add salt to taste. With motor running, slowly drizzle in olive oil. Blend until well-combined and you reach your desired thickness. Scrape pesto into a bowl and use immediately, or store in a jar with a thick covering of olive oil and use within three days. You can also freeze in ice cube trays.

Makes 2 to 2 1/2 cups


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Spring Onion Polenta Tart adapted from Food52

Makes two 8 by 13-inch tarts or one, 9 by 12-inch tart
5 large spring onions
1 tablespoon butter (plus extra for tart pan greasing)
1/4 teaspoon honey
1/4 cup greek yogurt
3 cups water
1 cup yellow cornmeal / polenta
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
olive oil
two, 8 by 13-inch tart pans OR one, 9 by 12-inch pan


To get started, separate the really dark green ends of your spring onions from their lighter stem and bulb. Give everything a good rinse, making sure to get the dirt off the leaves and set the green ends aside.
Taking the bulb end, slice vertically in half and lay the flat side on a cutting board. Then, slicing across the other way, cut into thin half moon shapes.

In a medium-sized skillet, melt the tablespoon of butter over medium heat. Add the onions and let them sizzle, cook, and soften. To get them caramelizing, here's a little trick: add that drizzle of honey! The sugar will help speed up the process. But you'll still have to be a little patient, stirring and cooking those beautiful onions slices for about 25 to 30 minutes until they turn into silky, caramel onion threads. Set aside to cool, about 15 minutes, and mix with the 1/4 cup of Greek yogurt.

In a medium pot, bring water to a gentle boil and slowly pour in the polenta, stirring as you go. Add the garlic powder and freshly ground black pepper, and continuing stirring over low heat until polenta is thick and pretty dry, about 10 to 15 minutes.

Take polenta off of heat and add in the onion and yogurt mixture, giving it a good stir until all the ingredients are combined. Allow it to cool for another 10 minutes and then spread it, about 1/2-inch thick, into your tart pan(s) -- which can either be two, 8 by 13-inch OR one, 9 by 12-inch in size. Place the pan(s) into the refrigerator to chill for 20 minutes.

Preheat the oven to 450 degrees

Now this is where you can get a little fancy. Using the green ends that you set aside earlier, simply slice them into thin matchsticks (like the pictures) and spread them along the top. Or, chop into tiny bits, melt another 1/2 tablespoon of butter in your skillet, give them a quick saute, and then spread along the top. Either way, sprinkle a little more black pepper on the tarts and give it a little drizzle of oil.

Finally, place the tart pan(s) into the oven and bake for 10 to 15 minutes, until the polenta is firm and has turned golden brown. Serve immediately.

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Chili Roasted Carrots adapted from Bon Appetit

2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 pounds carrots, cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice

Position rack in lower third of oven; preheat to 450ºF.

Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
Toss the carrots with cilantro and lime juice. Serve immediately.

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Notes from the Field (con't)

This season has so far been one of beginning again in other ways as well. New pigs, Mangalitsa, some of which (Hank and Melba) can be found at the Farm Store property honeymooning under the lilacs are two of the five breeding stock which we brought back from Oklahoma and new baby Berkshire piglets who are grazing in the front fields counting cars and smiling for the cameras.

Kate and Anna are at the Farm Store this year and are so diligent we are finding new ways to keep them busy, "Have you swept under the register?" And Christina and Autumn are womaning the Kids Camp teaching the little ones the cycle of seed to plate. Yet through all of this newness the constant remains, providing the freshest, most nutritious food to you and your family. We are very excited to share this weeks harvest with you and to meet new members and welcome the back returning ones. Enjoy!

 

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