CSA News

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Greetings CSA Members-

Today, Wednesday August 26th is a CSA share pick up. Please plan on picking up your share at your chosen pick up location between 4pm-7pm.

We look forward to seeing you tonight.

Farmer Anne

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Notes From the Field
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Romano Green Beans

Above: Romano green beans.

The "dog days" of summer are here. The warm evenings and even hotter days are great for ripening tomatoes, setting fruit on squash plants and encouraging eggplant and pepper blossoms. While these crops continue to grow and produce well for us this season, green beans have been a challenge this year.

Perhaps it was the rainy spring or maybe just less severe winters in general, but we have had an incredible amount of pest pressure this season, especially with the green beans. Mexican Bean Beetles decimated our first two successions of green, yellow wax and haricot vert beans. The beetles attack the new growth and flowers of the plant, preventing them from successfully fruiting, which was the case of one of our first two plantings.

With the help of crop rotations we are so happy to have these gorgeous beans to offer this week. Our last planting is just flowering now as well, so more beans to come in September. Enjoy!


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SurveyCSA Survey Last Call If you haven't gotten a chance to fill out our annual CSA survey, we'd be grateful if you'd take 5 minutes to answer our questions and let us know your thoughts. We love the suggestions you give us each season, and they've led to many positive changes in our CSA program. Thanks in advance! CSA Survey Link

 

 

In Your Share This Week
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  • cucumbers
  • kale
  • green beans
  • onions
  • potatoes
  • summer squash
  • sweet corn
  • tomatoes
  • Fruit Share: peaches
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: week 11/15
  • Coming Next Week: cukes, summer squash, tomatoes, greens, carrots, garlic, peaches and more!

 

Recipes
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For more recipes please check out our CSA Recipe webpage.

 

Exciting This Week
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TomatoesTomato Canning Class We have two spots left in our Best Canned Tomatoes Class on Saturday, Sept. 12th at 1pm.

You’ll never go back to commercially canned tomatoes once you’ve put up and then tasted your own peak-of-the-season local tomatoes in the middle of winter! You’ll learn how to prepare freshly harvested tomatoes and the essential tips to safely canning them. You’ll leave with a few quarts of whole tomatoes, recipe to make conserva and the know-how to start canning tomatoes at home. Sign up here

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CucumbersProduce by the Case We know many of you are busy planning your canning projects. We have case discounts available. Current pricing is:

  • Peaches $45/20# case (freestone peaches now available!)
  • Cucumbers $1.75/lb.
  • Tomatoes (red slicers or San Marzanos) $2/lb.
  • Heirloom Tomatoes $3.50/lb.
  • Green Tomatoes $1.75/lb.
  • Summer Squash $1.50/lb.

Just email us and we'll set aside a case or two for you to pick up in the store.

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winter rootsWinter Share We'll be offering our Winter Share again this season from October 21st through December 9th. It offers 8 weeks of greens, roots, winter squash, dry beans, fruit and many other local goodies. Watch for all the details next week. We'll begin signups on 9/9. Shares are limited and are first come, first served.

 

Words to Live By
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“Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape; but most of all, summer was Dill.” ~ Harper Lee

 

Around the Farm
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Berkshire Piglets

It's been an exciting week on the farm. Mama Matilda gave birth to 9 Berkshire piglets. They're having some quiet time with mom right now, but will be ready for visitors soon.

If you need a piglet fix right now, stop by and visit Betty and her Mangalitsa piglets behind the farm store.

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  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301
cureorganicfarm@yahoo.com
www.cureorganicfarm.com

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Recipes
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Crispy Kale with Lemon Yogurt Dip adapted from Food & Wine

1 pound kale, stems and large inner ribs removed

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

Salt and freshly ground pepper

1 cup fat-free plain Greek yogurt

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

  • Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.
  • In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.

 

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Crispy Summer Squash Pancakes adapted from Food & Wine

2 medium summer squash, grated on the medium holes of a box grater and squeezed dry

2 scallions, thinly sliced

1 jalapeño, thinly sliced

1 large egg, beaten

1/2 cup all-purpose flour

2 teaspoons baking powder

Kosher salt

Pepper

6 tablespoons canola oil

Lemon wedges and sour cream, for serving

 

  1. In a medium bowl, combine the squash with the scallions, jalapeño, egg, flour and baking powder and season with salt and pepper. Mix gently just to combine.
  2. In a large nonstick skillet, heat 2 tablespoons of the oil. Spoon 3 heaping 1/3-cup mounds of the batter into the skillet and press lightly to flatten them. Cook over moderate heat until golden, about 3 minutes. Flip the pancakes, add 1 tablespoon of the oil and cook until golden and crisp, 2 minutes longer. Drain on paper towels. Repeat with the remaining oil and batter. Serve the pancakes hot with lemon wedges and sour cream.

 

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Gingered Green Beans adapted from Food & Wine

    • 2 pounds whole green beans
    • 6 tablespoons extra-virgin olive oil
    • 2 garlic cloves, thinly sliced
    • 1/2 teaspoon ground ginger
    • 1 teaspoon crushed red pepper
    • Kosher salt
    1. Fill a large bowl with ice water. In a large pot of boiling salted water, cook the beans until crisp-tender, about 4 minutes. Drain the beans and transfer them to the ice water to cool. Drain and pat dry.
    2. In a large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir-fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.

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Peach, Mozarella and Basil Salad adapted from Real Simple

    3 peaches (peeled)

    1 cup basil leaves, torn

    8 ounces fresh mozzarella, cut into 1-inch chunks

    2 teaspoons olive oil

    1/4 teaspoon salt

    1/8 teaspoon black pepper



    1. Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
    2. In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.


     

     

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