Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

Today, Wednesday July 17th is your CSA share pick up. Your share will be available from 4-7pm at your chosen pick-up location. Today offers the last of the snow peas just in time for the first of the green beans coming next week.The summer squash and zucchini plants are in full flower this week; we will begin harvesting them next week. We hope that you are enjoying your share.

Farmer Anne

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Exciting This Week!

Leistikow FarmersGoat & Lamb Our good friends at Leistikow Farm, just around the corner on Isabelle Rd. have delivered a great selection of goat and lamb cuts to our store. If you haven't tried goat before, it's a red meat, with a flavor somewhere between beef and lamb. Lower in fat than chicken and higher in protein than beef, you can see why it's the most widely consumed meat in the world.

Our selection includes: ground goat, rack of goat, goat loin chops, and leg of goat. We also have lamb from Leistikow which includes: lamb sausage, leg of lamb and lamb loing chops. Stop in the store and let us know what you think.

Our Cure lamb will be back in the store this fall.

In Your Share This Week:
  • carrots
  • dill
  • fava beans
  • garlic
  • head lettuce
  • snow peas
  • turnips
  • Fruit Share: cherries
  • Coffee Share: next week
  • Flower Share: week 6 of 12
  • Coming Next Week: zucchini
Around the Farm

We love getting feedback and photos from you. This week's photo comes to us from CSA members Stacey and Grayson who had a grand old time shelling their favas.

Yome

 

Coming Up at the Farm:

Dilly BeansFruit Update Wondering what's about to hit your share? We'll have cherries through the end of July and then peaches should be arriving at the very end of the month. We're still waiting to hear about the outlook for plums this season. Sadly the apricot crop was wiped out by the tumultous weather we had in April. So far apples and pears are looking promising for the fall.

Diamond Divider

 

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 is 1 spot left in September's Jam Class on 9/14.

See all of our class information here.

Recipes:

For more recipes please check out our CSA Recipe webpage.

 

Notes from the Field

Endurance, no not Shackleton but rather mid July. It is that part of the race of farming where you realize you are either going to collapse or find yourself working without knowledge of yourself working. We find ourselves in the latter category, yet knees do occasionally wobble.

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Words to Live By:

"First we eat, then we do everything else."
                                                  -M.F.K. Fisher

RECIPES

5 Fantastic Ways to Cook Fava Beans (from the Kitchn blog)

1. Tossed with Pasta: I think the creamy texture of favas goes perfectly with smaller pasta shapes like campanelle and orecchiette. No need for a recipe. Just toss everything together with a really good olive oil or a sprinkle of cheese and dig in.

2. Mashed into a Dip or Spread: Think "hummus" but with the fresh, green flavor of fava beans. I like to mix in a little sour cream or greek yogurt along with fresh chopped herbs like mint or dill. Fantastic with crackers when pureed until creamy or as a spread on bruschetta when left chunky.

3. Stuffed in Chicken Breasts or Fish: It's like a side salad and your main course all in one! Just cut a deep pocket into the side of a chicken breast or fish fillet, stuff with favas, and cook as usual. Toss the favas with olive oil, herbs, and a little feta or goat cheese before stuffing.

4. Made into Any-Vegetable Succotash: No matter your feelings for corn-and-lima bean succotash as a kid, you've got to try it again with fresh favas. But don't limit yourself to just corn. Throw thin slices of zucchini, fresh peas, chopped asparagus, or any other seasonal vegetable into the pan along with those fava beans. Toss over high heat with some olive oil until everything is bright and crisp-tender, and you'll have a side dish to remember.

5. Grilled or Roasted: One sure-fire way to get around shelling those fava beans is to toss the whole pods onto the grill or under the broiler. Rub the pods with olive oil and salt, and then eat them edamame-style right off the grill or sheet pan. No peeling required.

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Snow Peas with Toasted Almonds from Bon Appetit

1 tablespoon unsalted butter
1/4 cup sliced almonds
1/2 pound snow peas, trimmed
2 teaspoons minced shallot
1 teaspoon fresh lemon juice

Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1 1/2 minutes. Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.

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Glazed Turnips from Bon Appetit

3 bunches baby hakurei turnips, (about 2 pounds), trimmed, greens reserved
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

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Marinated Vegetables with Mustard Dill Dressing adapted from Gourmet

For marinade
2/3 cup white-wine vinegar
2/3 cup water
1 1/2 tablespoons sugar
2 teaspoons dill seed
2 garlic cloves, forced through a garlic press
1 teaspoon salt
2 pounds beets, scrubbed and trimmed, leaving about 1 inch of stems attached
2 pounds carrots, cut crosswise into 3 sections and each section quartered lengthwise
2 pounds snow peas, cut into 1 1/2-inch pieces


For dressing
3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon water
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup olive oil
3 tablespoons finely chopped fresh dill

Preheat oven to 400°F.

Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling salted water cook carrots until crisp-tender, 6 to 7 minutes, and transfer with a slotted spoon to a bowl.

Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.

In a saucepan of boiling carrot-cooking water cook snow peas until crisp- tender, and drain in a colander. Rinse well under cold water and pat dry between paper towels. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.

Make dressing:
In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.

Just before serving, toss snow peas in a bowl with 2 tablespoons dressing and drain beets and carrots. Arrange vegetables decoratively on a platter and drizzle with remaining dressing.

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Notes from the Field (con't)

Missy our resident pig momma is now in the nursery next to the hoop houses nesting and awaiting the arrival of her brood. Hank and Franny will be moving to new pasture tomorrow and the bog which has become the bath of the mangalitsa's behind the store will be drained tommorow and they'll get new pasture as well. We will move the Berkshires that are in the field, over to the grotto with Wilbur so that he doesn't become too lonely and the sheep we are thinking of building a 20 ft. fence so that they can't jump out and meander like they did this week (it is really true that you can count jumping sheep in your sleep quite literally).

The interns are 4 star generals now and teach us more than we teach them. We are sad to see Maggie leave after such a wonderful time, but she is needed down in Chiapas (no she is not a Marxis revolutionary) to research the bees with a leading bee scientist on a Fulbright scholarship. We can think of no one more deserving or able than Maggie to excel in this new chapter. We wish her all the best. And so as we ease into the high tide of summer with waves of fava's and green beans pounding our shore we gently avert the swell and play in the surf. Enjoy!

 

 

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