Cure Organic Farm CSA Newsletter

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Today, Wednesday, August 24th 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 a great place to stock up on beans, cucumbers and squash for pickling. Now is the time to start stocking your pantry for the winter. Gelsey and Neal will be in the farm store kitchen today sharing their pickling secrets. We are happy to take special orders for peaches as well as vegetables for your home preserving. Send your requests to us by email.

Boulder County has notified us that for the next 6 weeks there will be construction on Valmont between 75th and 95th. There may be periodic closures and delays, so pick another route to the farm if you need to travel on Valmont between 75th and 95th.

Farmer Anne

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Exciting This Week!

Our next crop of beans is coming in strong. We have green beans, yellow wax and haricot vert french beans. All are great for eating fresh, canning or freezing. The carmen peppers pictured below are begining to ripen in the hoop house and the eggplant is providing a bounty this season.

Summer Crops

Notes from the Field

There are times throughout the year when the amount of food that is in the field can feel rather overwhelming. This is one of those times of year. It is the time of beans, tomatoes, artichokes, greens, baby pigs, and lots of sore muscles and minds. The interesting thing about farming is that it is 10 month marathon with edible peaks and valleys with many water bottles that pushes you past all thoughts of ever finishing or more appropriately being done. Picasso said that a painting is never finished but rather abandoned and the same can be said about the harvest year. (Continue reading below)

In Your Share This Week:
  • potatoes
  • eggplants
  • green beans
  • carrots
  • melons grown by Isabelle Farm
  • summer squash
  • cucumbers
  • tomatoes
  • Fruit share: peaches
  • Coffee: Yes it's a coffee week
  • Coming Next Week: squash, potatoes, carrots, cucumbers, tomatoes and more........
Words to Live By:

A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken. ~James Dent

Coming Up at the Farm:

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

Thank you for your feedback!...We got great feedback from many of you on what you like and what could be improved. We really appreciate you taking the time to give us your thoughts. If you'd still like to fill out the survey (10 short questions), Click here

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What's For Dinner? Our final What's for Dinner? class with Michelle is on September 14th at 4:30. Michelle will be making Veggie Topped Flatbreads, as well as many other dishes you'll get to eat while you're preparing your own meals to take home. Register here.

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CSA BBQ Our last CSA BBQ of the season will be on September 7th from 5-7. Kate is making beef kabobs, ratatouille, roasted potatoes, and a yummy vegetarian entree. All food will be gluten free. We hope you'll be able to join us. Cost is $10 for adults and $5 for kids 7 and under.

Anne in the Eggplant Forest

Anne in our eggplant forest

RECIPES

Michelle's Summer Squash Hummus

1 large zucchini/summer squash chunked
1/2 cup tahini
1 garlic clove
1 Tbsp. lemon juice
1 tsp. salt
1 tsp. cumin
1/4 tsp. cayenne pepper or to taste

Blend all and enjoy with pita, carrot sticks, etc.

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Grilled Peach Salad

Dressing:
3 tablespoons rice wine vinegar
1 tablespoon Dijon mustard
1/3 cup olive oil
1/2 teaspoon salt


Salad:
3 peaches, pits removed and cut into wedges
1 tablespoon olive oil
1 teaspoon salt
5 cups mesclun greens mix
1/2 cup chopped pecans
1/3 cup crumbled feta cheese

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Miso Glazed Grilled Eggplant
1/2 cup white miso (also called shiro miso)
1/4 cup cup mirin
2 tablespoons sugar
6 Japanese eggplants, halved lengthwise (or regular eggplant cut into slices)
1/4 cup canola oil
Salt and freshly ground black pepper
Chopped fresh mint, for garnish
Directions

Preheat a grill for direct grilling over high heat.

Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.

Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.

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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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Notes from the Field (Cont.)

You ultimately are forced to quit by the rule of nature. So, as the finish line is not directly ahead of us we are beginning to hear the shouts of the crowd announcing some type of change of course lying ahead.
Now, if needed, we at the farm could possibly make enough potato soup with the harvest of our potatoes to feed the entire state of Colorado and possibly Wyoming. It is the time of purple potatoes, La Ratte, Rosa Apple Fin, Yukon Gold, and Sangre. It is time to bring out your recipes for purple hashbrowns and to amaze your child with your culinary prowess.


It is incredible to see the kaleidoscope of colors within the harvest. Especially the tomatoes. You could define a new palette with the hues within a tomato peel and though that is poetic and tempting we will eat them instead.


We are almost at peak jarring season people sound the alarm and stock up on your dill and vinegar. Find those jamming jars within the pantry because your cucumbers are en route. We also just harvested our first crop of Haricot Vert string beans which may disappear mysteriously via Paul's insatiable appetite for them, but before that just place them in the jar for a late winter treat. The San Marzano tomatoes are plump and ready to be sauce. The artichokes are hearty (ha, ha) and ready for a olive oil bath.


Speaking of baths. Missy and Laura have been alternating turns within the wash station and are predominantly covered in water and mud from spraying down the mountain of carrots. You are wise to stay away from them during these times because the wash station suddenly becomes a labyrinth that is formed from the harvest totes and can be treacherous for the uninitiated so we give our space and respect to the girls as they take control of their lair and teach the rest of us what to do, they are the real deal now.
By August we have accomplished what we set out to do which is to train two future farmers and allow another to lead the way. We now can watch as they intuitively know what used to be told to them such as how to hold that harvest knife so that you keep all of your fingers. They have exceeded all expectations and gone beyond what was required of them. We hope that you are aware of the huge accomplishment that played out before you within each harvest which is that we now have three legitimate true blue farmers. Thank you Jeff, Laura & Missy