Cure Organic Farm News

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Greetings CSA Members-

Today, Wednesday July 22nd 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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Garlic

Above: Last week we harvested 6800 heads of garlic just for you!

This week we want to encourage you to get out and support the Boulder County Fair, which opens next Friday July 31st and runs through August 9th. It's a great chance to support local farmers, budding farmers in the county's 4H programs and even show off some of your goods. If you're a talented cook, baker, or have produce or flowers growing in your garden that you'd like to show off, there are many opportunities to participate at the fair.

We also love the rodeos and other livestock shows the fair has to offer. If you haven't been to the fair yet, you've missed a great way to celebrate the agricultural heritage we have in Boulder County. You can check out all the events and get tickets here Boulder County Fair website.  

 

In Your Share This Week
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  • beets
  • fava beans
  • head lettuce
  • parsley
  • potatoes
  • shallots
  • Fruit Share: apricots, cherries and peaches
  • Coffee Share: week 4/10
  • Bread Share: week 4/10
  • Flower Share: week 6/15 (2 bouquets)
  • Coming Next Week:fava beans, greens, carrots, peaches and more!

 

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

 

Exciting This Week
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rabbitFresh Rabbit Tonight we have local rabbit available from our 12 year old next door neighbor Cooper, who raises them for Fairview Crops and Livestock 4H Club (The oldest one in Boulder County).

Cooper has been the Reserve Grand Champion for Rabbits, for the last 2 years at the Boulder County Fair. His rabbits are $12/pound and are available in our store. Enjoy!

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Fava BeansFava Alert If you were at the farm store last week, you saw Marilyn grilling our young fava beans and eating both the beans and shells. This week's favas have a tougher skin, so please shell, blanch and just use the beans. We have a delicous fava bean salad recipe below, complete with directions on how to work with more mature beans.

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PotatoesPotato Alert This week's potatoes are "new potatoes" which means they are freshly harvested young, or small, potatoes. They have paper-thin skins and lots of moisture inside, and they tend to be sweeter than older potatoes. For this reason, please refrigerate them to keep them fresh until you use them.

       

Words to Live By
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"It is easy to halve the potato where there is love.' "
                                                              -Irish proverb

 

Around the Farm
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Summer Beehive

Our hives are thriving this summer thanks to Maggie and Hector, and for the first time ever, we'll be taking honey mid season (as well as this fall.) The hive above has 5 supers and we estimate there is currently around 200 pounds of honey inside.

We'll have our raw, unfiltered honey available in the farm store later this week. Mid summer honey is great for people with allergies because it works somewhat like a vaccine against local allergens by exposing people to the pollen that ordinarily causes an allergic response.

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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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Fava Bean and Fennel Salad adapted from Simply Recipes

  • 2-3 lbs fresh fava beans, yielding about 1 1/2 to 2 cups shelled beans
  • Salt
  • 1 small bulb fennel, thinly sliced
  • 2 ounces Parmesan cheese, thinly sliced
  • 10 fresh mint leaves, thinly sliced (chiffonade by stacking leaves and rolling them into a cigar shape, cut thin slices from the end)
  • 2 scallions, sliced
  • Extra virgin olive oil
  • Lemon juice
  • Freshly ground black pepper

 

Remove the outer pod of the fava beans.

Add the beans to 2 quarts of boiling, salted water. Simmer the beans for a few minutes, until just tender. Use a slotted spoon to remove the beans from the pan and plunge into a bowl of ice water to stop the cooking, and to shock the beans into a bright green color. Let the beans sit in the ice water for a minute or two, then drain them and remove the outer peel.

In a bowl combine the freshly peeled and cooked fava beans, the sliced fennel, and onions. Drizzle extra virgin olive oil over the mixture, sprinkle with salt and pepper, and toss to coat. Squeeze some lemon juice over the the salad (about a tablespoon), add the Parmesan and mint, and toss to mix. Garnish with fennel fronds and/or mint sprigs.



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New Potatoes with Parsley and Lemon adapted from Bon Appetit

  • 3 pounds new potatoes
  • 6 tablespoons (3/4 stick) butter
  • 6 tablespoons chopped fresh parsley
  • 1 tablespoon grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)

Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.


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Beet and Feta Burgers adapted Food 52

  • 3 cups grated beets
  • 1 onion
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 2 organic eggs
  • 1 1/2 cups rolled oats
  • 7 ounces sheep's feta cheese or firm tofu
  • 1 handful fresh basil, leaves picked
  • 1 pinch sea salt and black pepper
  • 2 tablespoons coconut oil, ghee or olive oil, for frying
  1. Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached.
  2. Place the grated vegetables in a large mixing bowl.
  3. Add olive oil, eggs, and rolled oats and mix everything well.
  4. Add sheep’s cheese or tofu, basil, salt, and pepper and stir to combine.
  5. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
  6. Try shaping a patty with your hands. If the mixture is to loose, add some more oats.
  7. Form 6 to 8 patties with your hands.
  8. Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.
  9. Serve with grilled bread and toppings of your choice (lettuce, cabbage, mango, avocado, tomatoes, sprouts, and onions).


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Roasted Stone Fruit adapted from Kelsey Nixon

    1/4 cup sugar or honey
    1/2 teaspoon ground spices (recommended: cinnamon, nutmeg, or cardamom), optional
    3 to 4 cup (about 1 1/2 pounds) fresh fruit, pitted, sliced, or halved (recommended: cherries, peaches, plums, nectarines, apricots, pears)
    1 teaspoon pure vanilla extract or 1/2 vanilla bean
    1/4 cup fresh orange or lemon juice
    1 tablespoon unsalted butter

Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.

In another bowl, toss the fruit with the vanilla, and orange juice.

In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.

Roast for approximately 20 minutes or until the fruit is fork tender.

Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.

 

 

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