Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

Today, Wednesday July 10th is another CSA share pick up. Your share will be available from 4-7pm at your chosen pick-up location.

Farmer Anne

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Exciting This Week!

GreensFava 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!

 

In Your Share This Week:
  • beets
  • carrots
  • fava beans
  • greens
  • head lettuce
  • snow peas
  • Fruit Share: cherries
  • Coffee Share: this week
  • Flower Share: Larkspur
  • Coming Next Week: fava beans, beets
Around the Farm

Want to know more about the life of our interns? Then check out their digs. Our interns each have their own yome, where they live from April - October each season. Each yome (a combination of a yurt and a dome) has its own wood burning stove for cold spring and fall nights, as well as a bed and living space.

Yome

Intern Tory says she loves living in a space without any right angles and that the sound of the rain on the canvas is enchanting. The call of the rooster every morning around 5:30am is not quite as intoxicating. (See the chicken coop in the background?) The yomes really immerse the interns in all aspects of the farm, whether it's our farm cat Pancho crawling into bed with them at night, or Nellie's pet spider that keeps her company by eating farm bugs.

Coming Up at the Farm:

Dilly BeansClasses We still have spots available in our Pickling by the Pint class, for Saturday August 17th. Learn water bath canning and pickling basics with Chef Marilyn while putting up freshly harvested vegetables from the farm.

There are also 2 spots left in September's Jam Class on 9/14.

. See all our class information here.

 

Pet Policy

Please help us keep the animals here at the farm safe by leaving your pets at home. Our chickens, ducks, pigs and sheep thank you.

 

Recipes:

For more recipes please check out our CSA Recipe webpage.

 

Notes from the Field

If my Grandmother would have seen me she would have cursed me (in Polish). We had just finished processing our chickens for the first time and we were all crying. They never taught me this in the suburbs! Now it was real though. We were learning something basic and it made us realize how far the distance had become. A generation ago the farm was central to most people's lives, an uncle, a grandparent. Now it is nostalgic and romanticized, but the scent of fresh chicken could wake a Van Wrinkle.
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Words to Live By:

"We are indeed much more than what we eat, but
what we eat can nevertheless help us to be much
more than what we are."
                                                  -Adelle Davis

 

 

 

RECIPES

Freezing Snow Peas (from The Farmers' Almanac)

Preparing to Eat, Cook or Freeze~
Pinch off the ends and pull to remove the strings along the seams of the pods before eating or freezing. The fresh peas can now be eaten raw, stir-fried, steamed, stored in a plastic bag in the refrigerator for two weeks or frozen.

Freezing~
The peas must be blanched before storing in the freezer. To blanch, add 4 quarts of water to a pot and bring to a boil. While water is heating, prepare the pods as instructed in previous paragraph. Add 2 to 3 cups of pea pods to the boiling water and cover. Time for exactly 2 minutes and remove promptly from heat. Drain off water and place the pea pods immediately in a bowl of ice water for 2 minutes. Remove from bowl and dry pea pods on paper towels. Place snow peas or sugar snap peas into freezer bags or containers, seal, label and store in freezer.

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Grilled Fava Beans

2 lbs. Fava Beans in the pod

3tbsp. Extra-virgin olive oil, plus more for drizzling

Sea Salt & fresh ground pepper

1 lemon, halved

2 oz. Parmesan cheese

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium- high. Put favas into a large bowl, drizzle with 3 tbsp. oil, and season with salt and pepper. Grill favas, turning occasionally, until charred and soft, about 6 minutes. Transfer favas to a serving platter. Drizzle with olive oil and squeeze lemon juice over the top. Season with salt and, using a peeler, peel thin strips of Parmesan over the top of favas. Let cool for 5 minutes before serving. Split pods open and pop beans out, enjoy!


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Lemon Butter Snow Peas

1/2 pound fresh snow peas

1 tablespoon olive oil

1 teaspoon minced garlic

1 tablespoon butter, melted

1 teaspoon lemon juice

1 sprig fresh thyme & basil, minced

In a skillet, sauté minced garlic on low. Add snow peas and stir. Cover for 3-4 minutes or until crisp-tender. Turn heat off and add butter, lemon juice and herbs. Cover and allow butter to melt. Toss well and serve hot.

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Garlic Mashed Turnips adapted from various sources

2 pounds turnips, peeled and cut into chunks
8 cloves garlic, peeled and sliced
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 tablespoons chopped fresh chives



Place the turnips and the garlic in a saucepan with a tight-fitting lid. Add water to fill about halfway, cover, and place over medium-high heat. Bring to a boil, turn down the burner, and simmer until quite soft (about 15 minutes). Drain the turnips and garlic very well.

Using a potato masher, mash the turnips and garlic together. Stir in the butter, salt, pepper, and nutmeg, and mix well.

Just before serving, stir in the chives.


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Notes from the Field (con't)

It is important to remember this as we now harvest the animals from the winter. The chickens' feet, the pigs' liver, the lamb sweetbread. All of it is there for our use and the difficulty is only in our ability to acknowledge it's usefulness. Place some chicken feet in your broth and watch it become brodo with a heavy Italian accent, don a beret and make some pate from some liver, and peruse your cookbooks for sweetbread recipes. Enjoy!

 

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