Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

Today, Wednesday July 9th is a CSA share pick. Please plan on picking up your share between 4pm-7pm at your designated location.

If you've been waiting for the fava beans to arrive, wait no more! We've also got the first zucchini of the season to share with you.

Looking forward to seeing you,

Farmer Anne

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Exciting This Week!

GreensFava Beans The king of beans has arrived! Favas are sweet and rich in flavor and loaded with protein, fiber, B-6 and folates. If you haven't had them before, you're bound to fall in love with them.

If you're not familiar with them, you'll want to:

1. Shell them

2. Blanch the beans for 1- 2 minutes in boiling water.

3. Give them a quick dip in an ice water bath, after which you can easily remove their outer skins

Voila, fava bean heaven!

In Your Share This Week:
  • carrots
  • fava beans
  • fennel
  • garlic
  • head lettuce
  • kale
  • zucchini
  • Fruit Share: cherries and strawberries
  • Coffee Share: this week
  • Bread Share: week 2/9
  • Flower Share: week 5/12
  • Coming Next Week: head lettuce, cherries

Notes from the Field

Are they turklings?  There are 10 of them warbling around, staying close to Mom and Dad as they nibble on the grasses and learn the ropes. Kids Camp would hug them if they could catch them!   

      Wild Turkeys

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Coming Up at the Farm:

Dilly BeansPickling Class We still have space available in our Pickling by the Pint class, for Saturday July 26th. Learn water bath canning and pickling basics with Chef Marilyn while putting up freshly harvested vegetables from the farm that you'll get to take home with you. Learn more

The full season line-up includes:

Jam Making, August 9th, Sept. 20th

Picking by the Pint, July 26th, August 16th

Tomato Canning, August 23rd, Sept. 13th

Around the Farm

Giving Garden

We're so proud of this season's kids campers and the great work they've been doing planting, weeding and harvesting in the Giving Garden. Each week 10 campers, ages 6-9 join us to participate in life on the farm. Produce from their Giving Garden is donated to Community Foodshare each week.

Words to Live By:

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
                                                                 ― Julia Child

 

   

RECIPES

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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Kale Chips adapted from Oh She Grows

1 bunch kale leaves
1 tablespoon extra virgin olive oil or melted coconut oil
1/2 teaspoon salt

Directions:
Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
Remove leaves from the stems of the kale and roughly tear it up into large pieces. Wash and spin the leaves until thoroughly dry.


Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the salt and toss to combine.


Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal.


Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.

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Fennel Ideas

Sautee fennel, onion and summer squash for a great summer side dish.

Combine fennel, oranges and avocado for a delightful salad.

Add sliced fennel to sandwiches.

Use in place of celery with roasted meats.

Grill or bake fish with the fennel bulb.

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Cherry Cobbler Squares adapted from Back to the Book Nutrition

Ingredients for the Crust
3 cups almond flour
3 Tbsp coconut oil (melted)
1 1/2 Tbsp pure vanilla extract
1 1/2 Tbsp water
rounded 1/4 tsp salt
1 Tbsp pure maple syrup


Ingredients for the Filling
1 pound pitted cherries
2/3 cup honey
zest of 1 small lemon
1 tsp pure vanilla extract


For the Crumb Topping
1 1/2 cups walnuts
3/4 cup finely shredded coconut (unsweetened)
3 Tbsp pure maple syrup
1 1/2 Tbsp coconut oil (melted)
rounded 1/4 tsp sea salt
1/4 tsp pure vanilla extract

 

Directions for the Filling
Place all ingredients except vanilla in a large sauce pot over medium high heat. Bring to a boil, then allow to reduce down by about 1/3 (15-20 minutes). Remove from heat and add vanilla. If there's time, pop this into the freezer to chill for a few minutes.


Directions for Crust
While the filling is boiling, preheat oven to 350 degrees. Line a square or small casserole dish with parchment paper. Combine all crust ingredients in the food processor and pulse until the dough is moist and begins to stick together. Press the dough into the bottom of the baking pan and bake for approximately 15 minutes, or until the dough is slightly golden. Remove from oven and pour cherry filling over the top.


Directions for the Crumb Topping
Place all ingredients in the food processor and pulse until a course crumb texture forms. Sprinkle crumb topping evenly across the cherry filling and bake until the topping is golden (approximately 20 minutes).

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Notes from the Field (con't)

The different species that arrive during the season is a constant thrill for everyone.  The goose who roosts in the head lettuce, the bunnies who play tag in the carrots, and hopefully the otter who keeps the crawdad population at an even rate.


The fava's, snow peas (and soon green beans) are now on our plates along with the multicolored beets.    It is incredible that snap peas won't be around again for another year!  Meanwhile, we have cherry picked the cherry tomatoes and can attest to their deliciousness, soon come. 


Enjoy!

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