Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

This is just a reminder that today, Wednesday August 15th is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. With school just beginning, I imagine many of you are adapting to new schedules as well as making the most of the rest of the long summer evenings. For us in the fields, we are planting spinach, radishes and preparing beds for over winter crops and cover crops. This week we began harvesting a variety of shell beans and the winter squash is nearly ripe. How can this be? August, the transition month..... We all hope you are enjoying your share thus far. Each week there is more and more produce that comes in from the fields to be washed and cooled in the wash station.....and the good news....tomatoes are beginning to ripen quickly!

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

PeachesPeaches and PicklesThe peaches this season have been out of this world. We're hitting peak peach season. If you're interested in getting cases of these golden lovelies for canning or freezing, now is the time. We have 18 pound cases of peaches available in our Farm Store for $36.00, that's only $2.00/lb.

PicklesNow is also the time to start making your pickles. We have pickling cukes for $1.50/lb. when you buy 10 pounds or more.

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Notes from the Field

It begins with the cap of a hot air balloon peaking over the willow trees. Then it becomes a commuting bicyclist shouting, "Yahoo!!"(Continued below)

In Your Share This Week:
  • basil
  • beets
  • sweet corn
  • cucumbers
  • eggplant
  • garlic
  • head lettuce
  • potatoes
  • summer squash
  • Fruit Share: peaches
  • Coffee Share: next week
  • Flower Share: week 8 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 about Fehringer Farms. Fehringer is our source for all of our swine and poultry feed.

A small organic family farm located south of Sidney, NE, Fehringer grew out of an urgent need for organic poultry rations and swine feed without soy, corn, GMO (genetically modified organisms) and GE (genetically engineered) products. Fehringer has developed proprietary feed rations using organically grown grains and pulse crops, many of which they grow themselves, the rest sourced from other local, organic farmers. These wonderful folks deliver feed to us about once a month on their own trucks. Our pigs and chickens have been very happy since we found them.

 

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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SurveyCSA Survey It's week 11 of our 20 week CSA. At the half point of the season, we love to hear your feedback. Next week we'll have a CSA survey included in the newsletter. We look forward to hearing what you have to say.

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Tired Farmers

This is what it looks like after you trellis 8,000 tomatoes.

Words to Live By:

"Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good."
Alice May Brock

 

RECIPES

How To Store Basil

Fill a short, stout vase or jar with 3 or 4 inches of tepid tap water. Trim the ends of the basil's stems and place them into the jar of water (this increases the basil's ability to take up water). Make sure to add more water to the jar if the end of each stem is not submerged.

Place the jar in a cool place out of direct sunlight. Don't worry if the basil droops at first; it should perk right up after about 12 hours. Change the water in the jar daily. When stored this way, basil will stay fresh for weeks.


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Beet Chips with Garlic Rosemary Salt (adapted from Giada DeLaurentiis)

6 beets
1 garlic clove, minced
1 teaspoon very finely minced fresh rosemary leaves
2 tablespoons salt
10 cups vegetable oil

Wash the beets and dry very well. Set aside.

In a small bowl combine the garlic, rosemary and salt. Set aside.

Warm the oil in a large pot over high heat to 350 degrees F.

When the oil is hot add about a quarter of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.


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Provencal Summer Squash, Eggplant and Potato Gratin (adapted from Food Network Kitchens)

1 medium yellow summer squash (about 8 ounces)
1 medium eggplant (about 8 ounces)
1 small potato, about 4 ounces, scrubbed and thinly sliced
1/4 small sweet onion, such as Vidalia, thinly sliced
Kosher salt and freshly ground black pepper
1 sprig fresh rosemary, leaves removed
1 tablespoon olive oil
1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.

Thinly slice the squash, eggplant, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.

Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

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Grilled Peach and Buffalo Mozzarella Salad (adapted from Fine Cooking)

3/4 cup balsamic vinegar
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 firm-ripe peaches, halved and pitted
4-1/2 tsp. extra-virgin olive oil
4 cups salad greens
1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)

Prepare a medium gas or charcoal grill fire.

Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.

Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.

In a medium bowl, toss the salad greens with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.

 

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Notes from the Field (con't)

Soon it turns into movie trivia, " Michael Caine is Welsh not British?". Then the trucks, cars, and motorcycles. We work as a group so there is never any moment where there is not a topic of conversation be it books, restaurants, or high school sweethearts. A morning on the farm is quintessential summer for us. The rhythms of the days, weeks, and months are steady and reliable in a season of heat, wind, and monsoons.

Against the backdrop of the Rockies we are constantly given magnificent sunrises and sunsets to open and shut each day. And now with the onset of a sprinkling of yellow leaves do the colors of the field become even more brilliant.

Perhaps the nostalgia of past seasons make each year so individual. When the dry beans of Cannelini and Jacob's cattle are associated with Chloe our former manager. Or Chica the pig with the road trip to Iowa with Jack another manager or the knowing glint in the now grown adolescent who you laughed with at Kid's camp. Just as those snapshots remain vivid from years past do these moments become encapsulated in this moment now long ago.

 


Enjoy!

 

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