Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

Today, Wednesday July 23rd is a CSA share pick. Please plan on picking up your share between 4pm-7pm at your designated location.

Last week we harvested our first small crop of heirloom tomatoes. We can't wait to share these with you in the next few weeks, when they're more bountiful.

Looking forward to seeing you,

Farmer Anne

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Exciting This Week!

MangalitsaMangalitsa Pork

If you pick-up your share at the farm you've probably visited Dumpling or Franny and their piglets, just behind the farm store. Dumpling and Franny are two of our Mangalitsa sows.

Last season we started breeding Mangalitsas here on the farm. They're a heritage breed of pig, that almost went extinct. Known for their wooly hair and flavorful, incredibly marbled meat, the NY Times just named the Managalitsa the next "It" pig.

If you're interested in trying our Mangalitsa pork, we have a new batch of ribs, chops, roasts and sausages in the farm store this week. As always, we welcome your feedback on our products.

In Your Share This Week:
  • baby head lettuce
  • carrots
  • fennel
  • garlic
  • green beans
  • new potatoes
  • summer squash/zucchini
  • Fruit Share: cherries
  • Coffee Share: this week
  • Bread Share: week 3/9
  • Flower Share: week 7/12
  • Coming Next Week: salad mix, carrots, summer squash, cherries

Notes from the Field

For a lizard this is mild. This is just one of the thoughts you keep repeating while the sun exudes it's brilliance upon us. Whatever works to keep the day going. Popsicles are suddenly a food group and ice cream a feast.  (Continued below)

Words to Live By:

"The happiness of the bee and the dolphin is to exist. For man it is to know that and to wonder at it."
~ Jacques Yves Cousteau

Coming Up at the Farm:

Boulder CountyMarijuana Greenhouse Update/Public Hearing Coming up next week is the public hearing with the Boulder County Commissioners, regarding the proposed marijuana greenhouse at 3105 75th Street, right behind the farm. The hearing is Thursday, July 31st at 2PM.. You can see a recap of the issues we have with this proposal here.

If you think you can attend and are willing to speak at the public hearing around the land use issues related to this proposal, please let us know. Thanks to all of you for your support.

Around the Farm

Missy

Missy saying "hi" in her special way.

   

RECIPES

Chicken and Cherry Salad adapted from Bon Appetit

  • 1/4 cup fresh lemon juice
  • 3 tablespoons Dijon mustard
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 Perfect Pan-Roasted Chicken Thighs, fat from pan reserved
  • 4 thick slices rustic bread, crusts removed, torn into 3/4" pieces
  • 1 pound fresh cherries, stemmed, pitted, and lightly crushed
  • 4 cups salad mix
  • 4 radishes, thinly sliced
  • 1 tablespoon chopped chives

Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Stir; set aside. Remove crispy chicken skin and tear into pieces. Pull chicken meat from bones and tear into pieces; discard bones. Reserve skin and meat.

Heat chicken fat in a large skillet over medium heat. Add bread to skillet and toast, turning frequently, until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper while still hot.

Place chicken meat in a large bowl. Add cherries, salad mix, radishes, and chives and drizzle with vinaigrette; toss to coat. Divide salad among plates and garnish with croutons and chicken skin.

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Chilled Carrot Soup with Garden Herbs from Bon Appetit

  • 6 tablespoons olive oil
  • 5 large carrots, thinly sliced
  • 2 1/2 cups thinly sliced onions
  • 1 teaspoon dried thyme
  • 1 teaspoon golden brown sugar
  • 1/2 teaspoon ground nutmeg
  • 4 cups canned chicken broth
  • 1/4 cup orange juice
  • Chopped fresh chives

Heat olive oil in large saucepan over medium heat. Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; sauté until vegetables are tender, about 6 minutes. Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot. Stir in orange juice. Season to taste with salt and pepper. Chill. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle with chives.

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Shaved Summer Squash Salad adapted from Bon Appetit

  • 3 tablespoons whole almonds
  • 1 pound summer squash (a mix of green and yellow adds nice color)
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 minced garlic clove
  • Kosher salt and freshly ground black pepper
  • Salad mix

 

Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of salad mix. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

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Pickled Cherries from Bon Appetit

  • 3/4 cup distilled white vinegar
  • 1/4 cup sugar
  • 2 teaspoon whole black peppercorns
  • 1 teasopoon coriander seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound fresh cherries, stemmed and pitted
  • 1 large rosemary sprig
Bring first 5 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, 3–5 minutes. Transfer cherries and rosemary to a 1 quart mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill. Do Ahead: Can be made 1 month ahead. Keep refrigerated. Strain before serving.

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Notes from the Field (con't)

The animals are bathing in mud and water while awaiting the cooler evenings and the children of course run up to you and shout, " we caught 4 crawdads! You want to see them!" Completely unaware that it is hot outside.


For a lizard this is mild.


Enjoy!

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