Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

Today, Wednesday July 18th is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. With the heart of summer upon us, each week new crops begin their offering from the fields. We are excited about the basil and garlic in this week's share. Green beans are scattered around flowering plants. The first (to be exact I found 5) Japanese eggplant are ripening, pepper flowers are yielding small peppers for August's harvest, and the potatoes now the size of marbles promise steady growth with the warm, well watered soil. Ahhh summer. When none of us can get through our daily "to do"list even though the daylight is so long.

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

BasilBasil The first of summer's sweet basil hits your CSA share this week. This season's plague of beetles, aphids and other pests hasn't been munching on our basil (yet) so we hope to have a great supply for you.

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CornCorn We'll have sweet corn in your CSA share for the next couple weeks. Sweet corn is one of the few crops we don't cultivate. Your sweet corn comes from our neighbors, the Munsons. Their sweet corn is grown naturally without herbicides or pesticides. It is non-GMO as well.

Notes from the Field

Now the monsoons, just when you had your desert clothes out. The piggies have now been relocated over to the store where they can be found sleeping under the mulberry tree dreaming sweet dreams.(Continued below)

In Your Share This Week:
  • broccoli/cauliflower
  • basil
  • carrots
  • sweet corn
  • head lettuce
  • garlic
  • summer squash
  • Fruit Share: cherries & peaches
  • Coffee Share: next week
  • Flower Share: week 4 of 12
  • Coming Next Week:summer squash & zucchini, green beans, beets and more!
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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Boulder LocavoreThis week we'd like to introduce you to CSA member Toni Dash who writes the local food and drink blog Boulder Locavore.

I have been fortunate to be a friend of Cure Organic Farm since their second CSA year. They have been integral to my food journey of eating seasonally and locally. I began to write my food and drink blog after experimenting with eating exclusively as a locavore over a Colorado winter in 2009. My blog covers local food (farms, chefs, restaurants), local winemakers and distillers, festivals and events, travel exploring local food/drink as well as seasonal recipes for food and cocktails (many of them with vintage origins). I hope you'll come take a peek!

Coming Up at the Farm:

Black Angus CattleMore Beef Our next round of grassfed beef is about to arrive at the store and will include steaks, ground beef, roasts, fajita meat and many other cuts. All our grassfed beef is raised for us by our neighbors, the Sawhills. It is grassfed and grass finished.

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Beet FlatbreadBeets and Turnips! Need ideas for cooking with these veggies, or just want to eat your way through some new recipes and have fun in our kitchen? Come to our next Learning to Love the Vegetables You Hate class with Michelle, August 8th at 5pm. Learn more

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Dill PicklesPickling Classes We have dates! Mark your calendar for either Saturday August 25th or Sunday September 9th. More details will be coming. Want to see what classes are coming up? Check out our Class page on the website.

Have an idea for a class you'd like to see? Let us know.

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Garlic drying

If you've stopped by the Farm Store recently, you may have seen the thousands of garlic bulbs drying. You can look forward to seeing these in your share in the future.

Words to Live By:

"One cannot think well, love well, sleep well, if one has not dined well."
― Virginia Woolf, A Room of One's Own

 

RECIPES

Corn, Shallot & Zucchini Sauté with Fresh Basil (adapted from Fine Cooking)

2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
1-1/2 cups small-diced shallot
1 tsp. kosher salt; more to taste
1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
2 slightly heaping cups fresh corn kernels (from 4 medium ears)
2 tsp. minced garlic
Scant 1/2 tsp. ground cumin
Scant 1/2 tsp. ground coriander
2 to 3 Tbs. chopped fresh basil
One-quarter lemon
Freshly ground black pepper

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the shallots and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the shallots are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the shallots are light golden and shrunken, another 3 to 4 min.

Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

Remove the pan from the heat, add all but about 1/2 Tbs. of the basil, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining basil.

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Gingery Sauteed Carrots (from Fine Cooking)

1 Tbs. maple syrup
2 tsp. fresh lime juice
2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
1 lb. carrots, trimmed, peeled, and cut into sticks about 4 inches long and 1/3 inch wide (see tip, right)
Kosher salt
1 Tbs. minced fresh ginger
Tip: To prep the carrots, cut each crosswise into 4-inch lengths and then halve each piece lengthwise. Put each piece on a flat cut side and slice lengthwise 1/3 inch thick.

Combine the maple syrup, lime juice, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.

In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the carrots and season with 3/4 tsp. salt. Toss with tongs to coat well. Cook, gently tossing occasionally at first and then more frequently, until most of the carrots are well browned and tender when pierced with a fork, 6 to 9 minutes (if the carrots aren't fully tender but look like they're burning, reduce the heat to medium).

Reduce the heat to low, add the remaining 1 Tbs. butter and the ginger and cook, stirring and scraping the bottom of the pan with a heatproof rubber spatula, until the butter has melted and the ginger is fragrant, 15 to 20 seconds. Carefully add the maple syrup mixture and cook, stirring, until the liquid reduces to a glazey consistency that coats the carrots, 15 to 20 seconds.

Immediately transfer the carrots to the serving dish, scraping the pan with the spatula to get all of the gingery sauce. Let sit for a few minutes and then serve warm.


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Grilled Stuffed Zucchini (from The Little Red House blog, thanks to Michelle Drenick)

-Cut zucchini in half long ways down the middle.
I then cut his in half, just so it was easier to work with and eat, but you can keep it whole if you want.

-Scoop out the seeds, so you have your little zucchini boat.
-Brush with olive oil.
-Place on an oiled grill flesh side down (medium-ish heat), close the lid, and let it cook for about 8-10 minutes. Check in on them so they don't overcook--all grills cook differently. You want them to be fork tender, but not quite all the way done.
-Make your filling. I used: (measurements approximate-it will all depend on how big your zucchini is)
-1 cup butter beans
-2 small tomatoes
-small handful chopped kalamata olives
-small handful of chopped green onions
-small handful of goat cheese
-about 1/4c basil pesto
-pinch of salt
mix together.

-Fill your zucchini and top with another sprinkle of goat cheese
(you can never have too much goat cheese)

Place them back on the grill, this time skin-side down, close the lid and let them cook for about 5 more minutes, until zucchini is all the way tender, and filling is heated through.

Top with a sprinkle of chopped arugula.

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Sour Cream Cherry Cake from Boulder Locavore

Cake Ingredients:

· 2 ½ cups of flour (I used King Arthur's Gluten Free blend)

· 1 ½ cup plus 2 tablespoons granulated sugar

· ½ teaspoon salt

· 3 teaspoons baking powder

· ½ cup sour cream

· Approximately 12 large cherries, stemmed, pitted and sliced in half

· 2 cups heavy whipping cream

· 1 teaspoon vanilla

· 2 eggs

Pie filling ingredients:

· 3 cups, stemmed, pitted cherries rough chopped (I used Bing)

· 1 tablespoon lemon juice

· ¼ cup water

· 2 tablespoons corn starch

· 1/3 cup sugar

· 1/8 teaspoon almond extract

Check out CSA member Toni Dash's blog post on Boulder Locavore for gorgeous pictures and all the steps for making this luscious cake.

 

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Notes from the Field (con't)

The first artichokes of the season have sprouted making Paul extremely happy. And the arrival of another cow has introduced once again to the delicacies of beef liver and tongue.

When you do try what is normally thrown away, you become a bit closer to your inner hunter gatherer and begin looking at branches as potential spears, but more importantly you are using the whole animal instead of feeding the butcher's dog. There have been many books written about this way of butchery and we think Fergus Henderson's Nose to Tail Eating is the most delectable. Please, next time you see Hugo at The Kitchen, ask him about Fergus and he will be delighted that you have heard of him and might treat you to a nice sweetbread.

Michelle's jam class was another success at creating a new crop of master jammers and if you need a respite from the heat, there is nothing better than peach jam over vanilla ice cream.

July does begin to make the best out of us and you can see it in the resolve of the interns to muscle through the long harvests and withering heat. We feel so proud of them that you wish there were a gold medal for farming because they all deserve them. They have to settle for golden tomatoes.


Enjoy!

 

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