Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

This is just a reminder that today, Wednesday July 25th is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. Summer crops are beginning to ripen which means that now is the time to finish all of the fall direct seeding, as before we know it we will need a long sleeve shirt in the mornings, and the flip flops will be tossed aside. While I am continously checking the tomatoes and eggplant to see if it is ready to harvest, I am rushing around planting more turnips, radish, beets, carrots, kale, lettuce, and chard for the fall. Again, always a season ahead..... The haricot vert beans are spectacular this week, we hope you enjoy enjoy them to the fullest!

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

Green BeansGreen Beans & Other Summer Crops Summer crops are starting to kick in full force now, and this week we're excited to bring you green beans. We're just starting to pick the very first cherry tomatoes, peppers and eggplants and can't wait to have those for you in a few weeks.

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The Midwest Drought and You We've begun feeling the effects of the midwest drought already, as we're seeing feed prices climb dramatically. Most of our feed is sourced from a small family farm in Nebraska. We're trying to secure as much feed as we can at lower prices now. Many farmers are being forced to auction off animals they've spent years breeding, because of the difficulty in finding grazing and grain to feed them. We expect to see meat prices across the country jump this winter.

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:
  • beets
  • basil
  • chard
  • cucumbers
  • sweet corn
  • green beans
  • shallots
  • summer squash
  • Fruit Share: cherries & peaches
  • Coffee Share: next week
  • Flower Share: week 5 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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This week we'd like to introduce you to CSA member Cindy Copeland.

I do freelance environmental consulting work for environmental nonprofits on air quality and climate change. I've done a lot of work on the air pollution from the ever-increasing oil and natural gas development and recently co-authored a report for the Natural Resources Defense Council on mercury from coal fired power plants in the Great Lakes region. You can check it out here: http://www.nrdc.org/media/2012/120606a.asp

Coming Up at the Farm:

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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PeachesJam Making We have 2 spots left for our next jam making class on Saturday, 8/11. Come learn how to preserve these outrageously good peaches this season. Learn more

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

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Little Beekeepers

Two of our junior beekeepers, Owen and Jake, during last week's Kids Camp.

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

 

RECIPES

Garlicky Beet Delight (from AllRecipes.com)

6 medium beets
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
salt to taste

Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker). Remove the skins by running cold water over the boiled beets, and then slipping of their skins. Slice the beets and toss with the olive oil, vinegar, garlic, and salt.

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Rainbow Chard Egg Scramble in Garlic Scape nest (from Shut Up and Cook, thanks to MK Euler)

1 TB Olive Oil
1 Garlic Scape, thinly sliced, avoiding the light green bottom and bulb plus 2 more for garnish
10 leaves rainbow chard, washed, dried, and coarsely chopped
4 eggs, vigorously beaten
1/4 cup extra sharp cheddar, the best you can find, loosely diced

See all the directions and pictures at: Shut Up and Cook


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Green Beans with Shallot Dressing (from AllRecipes.com)

1 slice bacon
1/2 pound thin French green beans (haricots verts)
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon-style mustard
2 teaspoons white wine vinegar
1 teaspoon bacon drippings
1 tablespoon minced shallot

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slice on a paper towel-lined plate. Let cool and crumble bacon. Reserve 1 teaspoon of bacon drippings.


Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 3 minutes.


Whisk together olive oil, Dijon-style mustard, vinegar, bacon drippings, and shallot in a bowl. Toss hot, steamed green beans in a bowl with the dressing and crumbled bacon, and serve.

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Peach Salad with Sweet Mint Pesto from Gilttaste.com

Serves 2-4, with plenty of leftover pesto, great for having with other summer fruits

For the sweet mint pesto:
½ cup almonds, preferably without skins
5 tablespoons extra virgin olive oil, divided
2 ounces fresh mint
2 teaspoons sugar
1 pinch salt

For the salad:
4 peaches (good, ripe ones, because you deserve them)
1 lemon
4 leaves mint, thinly sliced

For the complete recipe with pictures visit Gilt Taste

 

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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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