Cure Organic Farm Vegetables

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Today, Wednesday, August 17th is a CSA pick-up. Your share will be available for pick up at your chosen pick-up location from 4-7pm. Our Farm Store is also open! Stop in for eggs, flowers, grass fed beef, tomatoes, cucumbers, peaches, apples and all of our great veggies.

This is week 11 of CSA pick-up and to mark the second half of the CSA season we are launching our new CSA newsletter format in hopes that all the information you will want and need will be easier to find here. Our goal is to keep you informed as to what is happening here on the farm out in the fields and to give you a resource for recipes to keep your cooking adventures exciting. Also, being the half way point of this season's CSA share we would love your feedback as to how we are doing, what needs to change or any creative ideas to incorporate new things. You help make our CSA what it is and we would really appreciate to hear your comments and ideas. Please check out the online survey link found under the Coming Up at the Farm.

And finally, a big Thank You to Connie, who helps keep the farmers out farming and the farm's families connected with her formatting and internet magic. It truly takes a community!

Farmer Anne

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Exciting This Week!

Tomatoes are coming in from the field. Members who pick up at the market will be enjoying cherry tomatoes this week, while members picking up at the farm will enjoy a mix of red slicers and heirloom tomatoes this week.

Cure Organic Tomatoes

Coppa, Bresaolo and Lardo Oh My!
If you were wondering how to satisfy that hunger for salumi? We have you covered. Mark at Il Mondo Vecchio has outdone himself once again. We now have Mangalitsa Coppa (Sicilian style with a great hot spice) and Bresaola ( White wine, salt and need I say more). As well as Berkshire variations on those themes. They are over chilling at the farm store waiting to picked up at baggage carousel number 1. We hope you enjoy them and let us know what other cuts you might like to enjoy. Thanks.
In Your Share This Week:
  • potatoes
  • basil
  • eggplants
  • carrots
  • onions
  • summer squash
  • cucumbers
  • tomatoes
  • Fruit share: peaches
  • Coffee: next week
  • Coming Next Week:squash, potatoes, carrots, cucumbers, tomatoes and more........
Words to Live By:

"Whatever lofty things you might accomplish today, you will do them only because you first ate something that grew out of dirt." -- Barbara Kingsolver

Comin Up at the Farm:

Winter CSA Share For those of you wondering about Winter Share, sign-ups will happen the first week of September.

We'd love your feedback...Please take a minute to answer 10 short questions that will help us keep improving the CSA for you. We'd love your feedback by next week. Click here to take survey

 

Jeff with carrots

RECIPES

Zucchini 'Raita' or Tsatziki

zucchini/summer squash
red onion (white or yellow will do too)
plain yogurt
seasoned rice vinegar
salt

Grate a medium zucchini into a bowl. Coarsely grate in about a tbsp. of fresh onion. Splash in a little rice vinegar, and stir in a heaping spoonful or two of plain yogurt and a pinch of salt. Serve in small bowls rather than on plates as it is a touch soupy. But it tastes good! Serve it nice and cold.

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Garden Gazpacho

approximately 4 C chopped tomatoes & their juice (feel free to supplement with cherry tomatoes!)
2 medium-sized mild peppers, stem, seeds and membrane removed, coarsely chopped
1 cucumber, peeled and coarsely chopped (remove seeds if you like)
1 small summer squash, coarsely chopped; a yellow one is nice for color but not required
1 small onion, red, yellow or white, peeled and coarsely chopped
1 large garlic clove, crushed
approximately 2 tbsp. red wine or champagne vinegar, possibly more
1 tbsp. flavorful olive oil
1 tsp. or so fresh-squeezed lemon or lime juice (optional)
2 tsp. honey (optional)
1 handful of fresh basil leaves (optional)
1 seeded/chopped jalapeno (optional)

Combine all ingredients except vinegar in a food processor and puree. Empty into a bowl and add/stir in vinegar, a bit at a time, tasting as you go, until the right degree of tartness is reached. For some reason, I have found it is the vinegar which really gives gazpacho that special 'zing'. But since everyone's sense of sour is different, it is best to do this as I described. You'll know when it is right. And of course you'll want to add salt & pepper to taste. When you've got what you like, refrigerate the soup and chill thoroughly. Serve cold.

The optional ingredients each have their own effect on the soup. Many recipes have honey, but not all. The lemon or lime juice contributes to that 'zing', so if you use it, you'll likely want to reduce the vinegar, but again, as long as you add the vinegar gradually and taste-check it, you'll get what you want. I love adding the fresh basil, as it really makes the soup summery and fragrant. And of course for those of you that like a little 'piquante', a little heat, the addition of the jalapeno turns the trick.

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Zucchini-Carrot Muffins
makes 24

1 1/2 C whole wheat flour
1/2 C unbleached white flour
4 tbsp. powdered milk
1 tbsp. baking powder
1/2 tsp. sea salt
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1/4 C safflower oil
1/2 C mild honey
4 heaping tbsps. orange or ginger marmalade
1 tsp. vanilla
1/2 C milk
1 C grated carrot
1 C grated zucchini
1/2 C chopped walnuts

Preheat oven to 375 degrees. Butter muffin tins. Sift together flours, powdered milk, salt and spices. Beat together eggs, oil, honey, marmalade, vanilla, and milk. Stir in grated carrot and zucchini. Quickly stir wet ingredients into dry, and fold in walnuts. Spoon into muffin tins, filling 3/4 full, and bake in preheated oven 20 minutes. Cool on a rack, or serve warm.

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Curried Greens and Tofu
Sauté tofu cubes in peanut oil* with chopped onion and garlic. Add chopped, cooked greens. Stir in a cup or so of chicken broth and some red curry paste (a little goes a long way). Serve over curried rice. Garnish with some chopped peanuts. Cilantro would also be a good garnish for these greens.

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