Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

This is just a reminder that today, Wednesday August 8th is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. This week's cool evenings are coaxing the tomatoes to ripen while the winter squash continues to expand in size and the colors intensify. August really is so different from July on the farm. As you will see below, we have just begun digging this season's potato crop. For those of you with us last year you will remember a very abundant crop, and this year looks to offer much of the same. Begin making room for them now! Today's share offers the first harvest of onions for the season and the last of the beans until the next planting comes on.

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

PotatoesPotatoes in a variety of shapes, colors and sizes begin hitting your share this week. We grow a large variety of these lovely tubers, that includes Yukon Golds, Yellow Finn (yellow) and Romanze, and Sangre (red), La Ratte and French fingerlings (fingerlings), and Purple Viking (purple). All of our seed comes from White Mountain Farm, in Mosca, Colorado which is located in the San Luis Valley. We hope you'll have fun sampling the varieties and let us know your favorites.

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Notes from the Field

It is the last week of Kid's camp. School tours are beginning again. There are more yellow school buses driving past the farm. The baby pigs are now adolescents. The interns are printing business cards. Oh how the time passes.(Continued below)

In Your Share This Week:
  • basil
  • beets
  • chard
  • cucumbers
  • eggplant
  • green beans
  • onions
  • potatoes
  • summer squash
  • Fruit Share: peaches
  • Coffee Share: this week
  • Flower Share: week 7 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 tell you more about our tours and all the folks who visit the farm each year. Every season we host hundreds of visitors here on the farm, interested in learning more about what we do and how the farm works. From pre-schoolers, to corporate leaders to a recent delegation from the Colorado Legislature, our goal is to show people the dynamics of organic farming and give them a chance to get a involved in the fields while learning.

Recent visitors from the Cascadian Farms' corporate office in Denver scheduled a farm tour with Anne. This group works to distribute processed certified organic foods to the public. Maybe you have even bought the tomato sauce or cereal. Many of these employees had never been on a farm or had the chance to see the inner workings of what it takes to bring raw agriculture goods to the processor, which end up in a nice jar of tomato sauce.

On the farm, our perspective is that if we can provide a place where people can come to learn a bit about agriculture and the inner workings of food production, more small farms will be stronger across the nation. The Cascadian Farms group left the farm with the experience of picking some of their own greens to eat, petting Chica and her piglets, understanding the seriousness that water plays in our success, and with an overall sense of connection to the farm. In return, we are grateful for the granola bars and cereal they have shared with us. Bringing food to the table to create healthy meals really does revolve around team work!

Interested in a tour? Learn more.

 

Coming Up at the Farm:

Winter CSAWinter CSA Sign-Up We'll begin sign-up for winter CSA on Wednesday, August 29th. Winter CSA runs for 8 weeks from October 24th through December 12th and costs $200. Stay tuned for all the details.

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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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CSA Sunset

Post-CSA sunset from last week, photgraphed by farmer Ben Whalen.

Words to Live By:

"Take a bite. Enjoy the caress of fuzz against your lips, and the cool shock of flesh beneath your teeth. Savor the erotic wash of juice as it goes roaring through your mouth, trailing the scent of lilacs, of almonds, grass and vanilla."
                  ~ Ruth Reichl on peaches

 

RECIPES

Quick Pickled Sweet Cucumbers

1 large cucumber (or 2 small) finely sliced
1/2 Fresno chile, halved lengthwise, seeded if desired and finely sliced
1 cup white vinegar
3/4 cup sugar
1 teaspoon kosher salt
Directions

Add the cucumber slices and chile slices to a medium bowl and toss to combine.

In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.


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Grilled Eggplant and Goat Cheese Salad (from Giada DeLaurentiis)

3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.

Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.


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Warm Dijon Potato Salad with Green Beans (adapted from Dave Lieberman)

3 pounds potatoes
1 pound green beans, trimmed
1/2 cup mayonnaise
2 tablespoons whole grain Dijon mustard
1 shallot minced
3 tablespoons red wine vinegar
30 grinds black pepper
1/3 cup packed finely chopped flat-leaf parsley

Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.

Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.

In a mixing bowl combine the remaining ingredients and whisk until smooth.

Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.

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Bacon and Peach Sandwiches (adapted from Food Network Magazine)

8 slices thick-cut bacon
1/4 cup packed fresh basil
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon or lime juice
Kosher salt and freshly ground pepper
3 tablespoons mayonnaise
8 thick slices multigrain bread
2 peaches, halved, pitted and thinly sliced
spicy greens, for topping
Cornichons or other pickles, for serving (optional)

Cook the bacon in a large skillet over medium heat, turning a few times until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain, then cut each slice in half.

While the bacon is cooking, pulse the basil, olive oil, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a mini food processor (or finely chop the basil and whisk with the other ingredients) until smooth. Add the mayonnaise and pulse until just combined.

Toast the bread and spread evenly with the basil mayonnaise. Divide the peaches, bacon and spicy greens among half of the bread slices; top with the remaining bread slices. Serve with cornichons.

 

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Notes from the Field (con't)

With the earlier sunsets we find our eyes growing heavy by 7:30 and the wish for a 6:30 wake-up has suddenly become a strong desire. Wednesday markets now require lights and when you are selling carrots by streetlamp light you start seeing a line on the horizon.

Yet the temperatures give us reason to believe that it definitely is still summer and the turning tomatoes always make you grateful for August's bounty. So as the flavors of this week highlight peak flavor be on the lookout for the upcoming delectibles not far behind.

 


Enjoy!

 

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