Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

This is just a reminder that today, Wednesday August 1st is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. Exciting this week on the farm has been our first harvest of Yukon Gold potatoes, (coming next week in your share) our first 30 pints of cherry tomatoes, and a good harvest of Japanese eggplant. Too many cucumbers? try refrigerator pickles. Too many peaches (is this possible?), try making jam. There is no time like the present to begin filling your pantry and freezer for the cold months ahead. Hope you enjoy your share this evening.

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

Baby ArtichokesWhere are the artichokes? If you've stopped by the Farm Store, or our farmer's market stand, you'll notice that from time to time there are crops we have available that sometimes don't make it into your share. What's up with that?

Our CSA is our top growing priority and everything we put in the ground is planted with you in mind. However, each season certain crops yield too little each week to provide to our 185 CSA member families. Sometimes a crop will hit the store a couple weeks before there is enough supply for a CSA pick-up. We hope to have artichokes for you later this season. Stay tuned.

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HoneycombHoney We now have local honey in the Farm Store. The farm's own honey will be back this fall, but in the meantime, we have honey from friends in Lakewood, CO. Enjoy!

Notes from the Field

Let us all raise our glass to that brutal and brilliant month of July. Thankfully we are all still here and intact, with new found respect for how one month can be the hottest and wettest month in recorded history (that is the sound of me scratching my head)..(Continued below)

In Your Share This Week:
  • basil
  • carrots
  • sweet corn
  • XX
  • green beans
  • XX
  • summer squash
  • Fruit Share: cherries & peaches
  • Coffee Share: next week
  • Flower Share: week 6 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 Community Food Share.

These awesome folks provide food bank services to folks in both Boulder and Broomfield counties. Each week they come to the Boulder Farmer's Market and collect leftovers at the end of each market. We're always happy to see our veggies go to good use.

We also work with them on our Elder Share Program. On those weeks when you forget to pick up your CSA share, we pack them up on Thursday morning, and hand deliver them to elders in need. Community Food Share helped us set up this program. Check out more about them and how you can get involved at: http://www.communityfoodshare.org/

Coming Up at the Farm:

Dill PicklesPickling by the Pint Want to learn to pickle cucumbers, beans and lots of other vegetables? The world of pickles doesn't stop with bread and butter cucumber slices atop a burger. Picture how some local summery produce could brighten up your winter as a side to vegetable curry or a roasted chicken.

Learn water bath canning and pickling basics with Chef Marilyn while putting up freshly harvested vegetables from the Cure Organic Farm fields. Class participants will take home sample jars made in class as well as recipes & techniques used in class to continue pickling on your own. August 25 or September 9 Learn more

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Beet FlatbreadBeets and Turnips! August 8th at 5pm 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. 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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2012 Crew

These are the wild and wooly folks growing your veggies this season.

Words to Live By:

"Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education."
~ Mark Twain

 

RECIPES

Baked Zucchini Chips (from AllRecipes.com)

2 medium zucchini, cut into 1/4-inch slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites

Preheat the oven to 475 degrees F (245 degrees C).


In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.


Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

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Basil Butter (from AllRecipes.com)

1 1/2 cups loosely packed fresh basil leaves
1/2 pound butter, softened
1 teaspoon lemon juice
1 teaspoon seasoned pepper
1/2 teaspoon garlic salt

In a food processor, chop basil. Add butter, lemon juice and pepper and garlic salt; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags. Use to flavor chicken, fish or vegetables.


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Green Bean Sesame Salad (from AllRecipes.com)

1 pound fresh green beans
2 tablespoons olive or vegetable oil
1 tablespoon lemon juice
2 tablespoons sesame seeds, toasted
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper

In a saucepan, cover beans with water; cook until crisp-tender. Drain and rinse in cold water; place in a serving bowl. Sprinkle with remaining ingredients; toss to coat. Serve at room temperature.

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Peaches and Cream (from AllRecipes.com)

1 large fresh peach - peeled, pitted and sliced
1 teaspoon brown sugar
2 tablespoons sour cream
1 tablespoon chopped pecans

Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.

 

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Notes from the Field (con't)

July is notorious on the farm for thinning out the intern population which goes something like, "ahhhh, it is scorching hot and my body aches. I am becoming a librarian!!!!!" or maybe that was Paul, but that was so yesterday. Now it is that August time of year to smile from ear to corn ear and make cucumber salads with peaches on the grill and fresh tomatoes on our duck egg noodles (drool).

The mornings now are filled with sweatshirts and tea with the feeling of comraderie that accompanies facing a very difficult task and making it work. So onward and upward we go.

 


Enjoy!

 

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