Cure Organic Farm News

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Greetings CSA Members-

Today, Wednesday July 1st is a CSA share pick up. Please plan on picking up your share at your chosen pick up location between 4pm-7pm.

We look forward to seeing you tonight.

Farmer Anne

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Notes From the Field
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Chard harvest

Above: Yesterday's garlic harvest.

Ok here we go!  The temps just got a little warmer didn't they?  The carrots are ecstatic and the beets are gorgeous.  It must be summer. 


We welcome Hector to our expanding crew who is joining us from Chiapas where he and Maggie, another one of our interns, study bees and raise some magnificent honey.  He is an incredible beekeeper and knows his Neruda so please introduce yourself to this very talented young man. 


The bees have been enjoying all of this attention as well with some hives 7 boxes tall!  We approximated how many bees are on the farm and we came up with about 600,000!  Yikes!  Love it.


We hope that the Western slope cherries have been keeping your desserts more interesting and we will now bring you some apricots as well, so keep the blender going and make some more smoothies for all! Enjoy!

 

In Your Share This Week
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  • carrots
  • chives
  • fennel
  • garlic
  • head lettuce
  • snow peas
  • spicy greens
  • Fruit Share: cherries & apricots
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: week 3/15
  • Coming Next Week: peas, salad mix, beets and more!

 

Recipes
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For more recipes please check out our CSA Recipe webpage.

 

Exciting This Week
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Babette's BakerBabette's in the House Steve and Catherine from Babette's bakery in Denver will be at our farm CSA pick-up tonight to talk about their unique baking process and sample their products. Stop by the farm store for a gourmet treat!

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spicy greensSpicy Greens The spicy greens mix you're getting tonight is a mix of arugula, green mustard, red mustard, mizuna and red rain. We like to dress them simply with an olive oil and lemon juice dressing and eat them fresh. Farmer Anne says to sautee our sugar snap peas or snow peas in a little butter and garlic, and add them warm to the top of a spicy greens salad. Enjoy!

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Fresh GarlicGarlic The garlic you're getting tonight has not been dried and cured like the garlic you buy at the grocery store. We love eating it fresh and feel it has a more mellow and delicious flavor. Be sure to keep it in the refrigerator to keep it fresh.

    

Words to Live By
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"I want to do to you what spring does with the cherry trees."  - Pablo Neruda

 

Around the Farm
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Sunrise on the fields

Next year's fruit share? We planted strawberries in our fields for the first time this past April, and hope to have a bumper crop for you next season. Stay tuned.

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  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301
cureorganicfarm@yahoo.com
www.cureorganicfarm.com

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Recipes
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Fennel Ideas

Sautee fennel, onion and snow peas for a great side dish.

Shave fennel and add to your favorite salad.

Shave fennel and add to your favorite pizza.

Add sliced fennel to sandwiches.

Use in place of celery with roasted meats.

Make a slaw with fennel and herbs.

Grill or bake fish with the fennel bulb.

 

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Asian Beef and Spicy Greens


2 lbs. London Broil (or equivalent)
6 oz toasted sesame oil (divided)
1 oz white wine vinegar
2 oz soy sauce
Spicy greens to taste
Garlic, ginger and onions/leeks

Slice beef and cut into bite-sized pieces. Marinade several hours in 3 oz toasted sesame oil, the white wine vinegar, and the soy sauce.

Drain off marinade. Fry beef in 3 oz toasted sesame oil. Add in garlic, ginger (lots!), onions, and/or leeks and fry till tender.

Thinly slice lots of greens. I've used Napa cabbage, turnip tops, beet tops, bok choy, kale, dandelion greens, mystery greens from the Asian market - just about anything (except spinach - too strong for this dish). I usually use about three or four bunches of whatever greens I have on hand. Add the rest of the marinade and the greens to the beef and fry until tender.

 


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Mediterranean Snow Peas adapted from Allrecipes.com

  • 1 1/2 teaspoons butter
  • 1 clove garlic, minced
  • 1/2 teaspoon Italian seasoning or fresh herbs of choice
  • 1/2 pound fresh snow peas, trimmed
  • 1 tablespoon water, or more as needed
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • kosher salt and ground black pepper to taste

Melt butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Stir in Italian seasoning and snow peas. Add water; cook and stir until peas are bright green and tender, about 2 minutes. Stir in olive oil and lemon juice. Season with salt and black pepper.


 

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Chocolate Dipped Cherry Treats from California Cherry Board

1 to 2 pounds fresh cherries.
6 oz. semi sweet chocolate chips

1. Line a baking sheet with aluminum foil.

2. Heat chocolate over medium heat, stirring often with a wooden spoon until melted, about five minutes. (Note: Use a double boiler. Or fill a saucepan half full with water and place chocolate in a small, deep heatproof bowl that fits snugly on the saucepan, but does not touch the water. )

3. Wash cherries with stems on and let dry.
Optional pitting instructions: Using a cherry pitting device, carefully remove the pit going through the cherry cross-ways rather than from top to bottom. This will allow the stem to remain intact. The hole in the middle of the cherry will be covered with chocolate when dipped.

4. Carefully pick cherries up by the stem and dip just over half-way into the melted chocolate. Let excess chocolate drip back into the pan or bowl.

5. Place on aluminum-lined cookie sheet and set in the refrigerator until the chocolate has set, about 15 minutes.

6. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

 



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