Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

Happy July 4th! Even though it's a holiday, we've been busy harvesting for today's CSA pick-up, farmers market and the farm store. Your share will be available for pick up between 4-7pm at your chosen pick-up location. For fruit share members, we are excited to be offering Rancho Durazno's first peaches of the season. These little gems are delicous! Some are perfectly ripe, others will appreciate a day or two in your counter in a shady location. Remember, when wanting fruit to continue ripening, do NOT store it in the fridge. Keep it on the counter. Out in the fields the first summer squash is begining to come in....so now is the time to stop buying zucchini and squash to prepare for the squash season ahead!

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

Fava BeansFava Beans The first of these coveted beans has arrived! If you're not familiar with them, you'll want to shell them and blanch the bean for about 2 minutes in boiling water. After a quick dip in ice water, their outer skins will pop off and voila, fava bean heaven!

Want more ideas for how to work with these? Sign up for our next Learning to Love the Vegetables You Hate class on 7/11 where we'll explore favas and more. We've also included a recipe in this week's newsletter.

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PeachesPeaches! We are so excited to have the very first peaches of the season this week as part of our fruit share. These beauties come from Rancho Durazno, in Palisade, CO. Enjoy!

Notes from the Field

What a difference a week makes! Fires are sooooo last Wednesday, now it's all about fava beans. .(Continued below)

In Your Share This Week:
  • chard
  • carrots
  • fava beans
  • shallots
  • snow peas
  • salad mix
  • Fruit Share: cherries & apricots & peaches
  • Coffee Share: next week
  • Flower Share:week 2 of 12 weeks
  • Coming Next Week:summer squash & zucchini, head lettuce, beets
Our Community

If you'd like us to highlight what you're doing, just send us a short paragraph we can add to the newsletter.

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This week we'd like to mention a great article from the New York Times. Friend of the farm, Dawn Thilmany McFadden of CSU is quoted in the article. It describes what's going on with us and so many small farms across the U.S. Check it out:

Small Farmers Creating a New Business Model as Agriculture Goes Local With an aging farm population and a looming shortage of migrant workers, local growers band together for collective organic clout.

Coming Up at the Farm:

Pork SausageMore Pork On Its Way Next week we'll have a new supply of our fresh brats and italian sausages. Also coming soon is pancetta, hand made with our pork, by the fine folks at Il Mondo Vecchio in Denver.  

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Learning to Love the Vegetables You HateLearning to Love the Vegetables You Hate If you enjoyed Michelle's demo last week, or are simply looking for new ideas for working with your share, come check out our upcoming class on July 11th which will focus on fava beans. Class runs from 5-6pm during CSA pick-up and promises to by yummy!

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Flowers are Here!

We hope you're enjoying the abundance of flowers we have this season.

Words to Live By:

"Agriculture is our wisest pursuit, because it will in the end contribute most to real wealth, good morals, and happiness."
-Letter from Thomas Jefferson to George Washington in 1787.

 

RECIPES

Basic Fava Bean Spread (from to Paris and back blog)

approximately 1 cup of shelled fava beans
1-3 cloves of minced garlic
1 tsp. lemon zest
juice of 1 lemon
1/4 to 1/2 cup shredded parmesan or pecorino
2 to 4 Tbsp. of olive oil - add until desired consistency is achieved
fresh herb of choice - mint is standard, but basil is also a great choice
salt & fresh ground pepper to taste

remove the beans from the thick outer shell. toss them in boiling water for 2-3 minutes. drain and plunge in ice water. once cool enough to handle, slip off the outer shells.

combine the shelled beans with all ingredients except the oil in a food processor or blender. pulse to begin bringing together. gradually add the olive oil, one tablespoon at a time until you are satisfied with the consistency. I like mine to be a little on the thick side - like a slightly chunky hummus.

this is great with any type of fresh bread or crackers. I especially enjoy it on crostini with or without a little goat cheese or other soft, mild cheese as well.

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Grilled Flank Steak with Shallot Red Wine Sauce (from Amy Finley)

4 shallots, sliced in thin rings
4 tablespoons olive oil
1 cup red wine
1 cup beef broth
Salt and freshly ground black pepper
1 (1 1/2 pound) piece flank steak
1 tablespoon cold butter, in small chunks

In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.

Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.


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Sesame Snow Peas (from Emeril Lagasse)

1 pound fresh snow peas, trimmed
2 teaspoons peanut or vegetable oil
1 teaspoon toasted sesame oil
1/4 cup diagonally sliced green onions
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon Sriracha or other hot Asian pepper sauce, or to taste
1 tablespoon black sesame seeds

Bring a large pot of salted water to a boil. Add the snow peas and blanch for 30 to 45 seconds. Remove the peas from the water with a slotted spoon and plunge into an ice bath, stirring until completely cooled. Remove from the ice bath and pat the snow peas completely dry.

In a large skillet or wok, heat the peanut and sesame oils over medium-high heat. Add the green onions and cook, stirring, until soft, 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the snow peas and Sriracha and cook just until heated through, about 1 1/2 minutes.

Remove from the heat and toss the sesame seeds into the snow pea mixture. Serve immediately.

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Sauteed Chard with Bacon from Anne Burrell

Olive oil, for pan
1 cup bacon, cut into 1/4-inch dice
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup chicken or vegetable stock
Kosher salt

Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

 

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Notes from the Field (con't)

Get your bean hands ready. The first harvest of 275 pounds was the only large harvest that we will have this year as the heat and bug damage severely diminished our yields. Quite a change from last year when there was a 1500 pound harvest. Thankfully, you will be able to enjoy them.

The new piglets are happily rooting around with Mommy in her bathtub snorting and smiling, while the older cousins are just about ready to leave the coop and walk in the sun across the road.

The interns have finally been able to sleep in weather in the chilly 70's while the sheep are wondering if they will ever need all of their wool again. The first glimpse of tomatoes can be seen in the fields with tiny green tomatoes waiting to fulfill their potential and Georgia can almost taste the sauce.

Michelle's jam class has made us all devotees of the power of smushed fruit and please do tell us if we have strawberry on our chin. Peaches are early this year and if there ever was great news you just got it, Enjoy!

 


Enjoy!

 

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