Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

This is just a reminder that today, Wednesday August 29th is a CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. Today is also the day to register for Winter Share. To register please see the link below. This season we will be offering 100 shares, beginning Oct. 24th continuing through December 12th (8 weeks) for $200. Winter share is comparable to the size of a medium share with fruit included. For more details and to register, please see info box below.

Tomato time has arrived with our largest harvest of Cherry Tomatoes so far this season. Red slicers are coming on strong and the heirlooms are beginning to show their true colors. We hope you enjoy them!

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

SurveyLast Chance to Tell Us What You Think! Thanks to all of you who responded last week to our annual CSA Survey. We're collecting responses through the end of this week, and would love to hear what you have to say. Please take a minute to answer a few short questions about your experience so far. Thanks in advance!


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EggplantEggplant Plea We've noticed a preponderance of eggplant on the Exchange Table at CSA these last few weeks. We say to you eggplant swappers, Have you tried these gorgeous purple lovelies? Set aside your preconceptions, add some excitment to your life and try something new. They won't be around much longer and if you miss them this season, you're missing one of the highlights of summer. Slice them thin, hit them with some olive oil and grill, throw them in a stir fry, put them on top of your pizza, but please try them before you swap them out.

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Notes from the Field

Delivering 50 lbs. of shelling beans to a chef who has to shell them all is an interesting experience. Fresh shell beans are a bit of a rarity nowadays. People at market mistake them for green beans..(Continued below)

In Your Share This Week:
  • carrots
  • chard
  • cucumbers
  • eggplant
  • garlic
  • head lettuce
  • potatoes
  • summer squash
  • tomatoes
  • Fruit Share: peaches
  • Coffee Share: next week
  • Flower Share: week 10 of 12
  • Coming Next Week: summer squash & zucchini, green beans, beets and more!
Our Community

We want to hear about what you're doing. What's your business or hobby, or passion? If you'd like us to highlight what you're doing, just send us a short paragraph we can add to the newsletter. We hope to hear from you soon!

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Coming Up at the Farm:

Winter CSA         Winter CSA Details

When: Wednesday 10/24 through12/12 (8 weeks)

What: Root veggies, dry beans, winter squash, greens, and fruit.

Pick-up: 3-6 pm (it's earlier than summer share hours due to daylight and temperature changes)

Location: Cure Organic Farm Store; 7450 Valmont Road, Boulder, CO 80301

Cost: $200

 

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                                 Important Dates

  • Last Wednesday Boulder Farmer's Market, 10/3 (our last 2 CSA pick-ups are at the farm for all CSA members)
  • Pig Roast at Cure Organic Farm, Sunday, 10/7
  • Last CSA Pick-up, 10/17
  • First Winter CSA Pick-up, 10/24

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Sungolds

           Oh how we love sungold season.

Words to Live By:

"It may be that when we no longer know which way to go that we have come to our real journey. The mind that is not baffled is not employed. The impeded stream is the one that sings."
― Wendell Berry

 

RECIPES

Sweet and Sour Eggplant (from The NY Times)

1 large eggplant (1 1/4 to 1 1/2 pounds), halved lengthwise then cut in 1/2-inch slices
Salt to taste
3 to 4 tablespoons extra virgin olive oil, as needed
2 large garlic cloves, minced
1 1/2 pounds tomatoes, grated or peeled, seeded and chopped
1 teaspoon sugar
Freshly ground pepper
2 tablespoons pomegranate molasses
1 can chickpeas, drained and rinsed
2 to 3 tablespoons chopped flat-leaf parsley, or a combination of mint and parsley

1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.

2. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.

3. Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.


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Onion Pizza with Ricotta and Chard (from The NY Times)

2 tablespoons extra virgin olive oil

1 1/4 pounds onions, sliced

1 teaspoon chopped fresh thyme leaves

2 garlic cloves, minced

Salt and freshly ground pepper

1/2 pound chard, stemmed, leaves washed

1 14-inch pizza crust (1/2 batch pizza dough)

3/4 cup ricotta (6 ounces)

2 ounces Parmesan, grated (1/2 cup, tightly packed)

1 egg yolk

1. Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.

2. While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.

3. Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.

4. In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.

5. Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.


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White Bean, Summer Squash and Tomato Ragout (from The NY Times)

1/2 pound cannellini beans or dried lima beans, rinsed, picked over and soaked if desired

1 medium or large onion

4 garlic cloves, 2 peeled and crushed, 2 minced

A bouquet garni made with a bay leaf, a couple of sprigs of thyme and parsley, and a Parmesan rind

5 cups water

Salt to taste

2 tablespoons extra virgin olive oil

1 1/2 pounds mixed summer squash, diced

1 pound tomatoes, grated, or peeled, seeded and chopped

Freshly ground pepper

1 teaspoon fresh thyme leaves

1 to 2 tablespoons slivered fresh basil or mint

Freshly grated Parmesan for serving

1. Soak the beans if desired. I do not recommend soaking lima beans, as their skins detach too easily when you soak them. I usually do soak cannellinis. Cut the onion in half. Chop one half and set aside.

2. Combine the beans, the onion half that isn't chopped, the 2 crushed garlic cloves and the bouquet garni in a large saucepan. Add 5 cups of water, bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and simmer for another hour, until the beans are tender. Taste the broth and adjust seasoning. Remove the onion and the bouquet garni and discard.

3. Meanwhile, in a large casserole or deep, wide skillet, heat the olive oil over medium heat and add the chopped onion. Cook, stirring often, until it is tender, about 5 minutes, and add the minced garlic and a generous pinch of salt. Cook, stirring, for about 30 seconds, until the mixture is fragrant, and add the summer squash. Turn up the heat slightly so that the squash begins to cook right away, and sauté until it begins to soften, about 3 minutes. Season to taste with salt and pepper, and add the thyme and the tomatoes. Cook, stirring often, for 5 minutes, until the tomatoes have begun to break down. Turn the heat to medium, season with salt and pepper, and simmer 10 minutes, stirring often. The tomatoes should have cooked down and smell fragrant. Stir in the beans and their broth, bring to a simmer and simmer 15 minutes. Stir in the basil, taste and adjust seasonings. Serve hot or warm, tossed with pasta, over grains, or as is.

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Butterscotch Peaches (from The NY Times)

6 medium or 5 large ripe peaches
4 tablespoons unsalted butter
½ cup cream
½ cup sugar
1 tablespoon honey
Pinch of salt
¾ teaspoon vanilla, ½ teaspoon ground ginger or ½ teaspoon almond extract
Vanilla ice cream
Almond biscotti, gingersnaps or other cookies.

1. Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Place peaches in boiling water for 2 minutes. Using a slotted spoon, transfer to ice water. When cool, drain and pat dry.

2. Working over a bowl to catch the juice, peel skins from peaches, squeezing as much juice as possible from the skins. Slice each peach into 10 to 12 slices, and set aside with juice; discard skin and pits.

3. In medium skillet over low heat, melt butter. Raise heat to medium-high and cook butter until it foams, subsides, foams again and begins to brown. As soon as butter is nut-brown, add the peaches with juices. Sauté 2 to 3 minutes, then place skillet over low heat to keep warm.

4. In medium heavy-bottomed saucepan, combine cream, sugar, honey and salt. Place over low heat and cook, stirring occasionally, until sugar is completely melted. Raise heat to medium and let boil without stirring until it turns a rich golden brown, 12 to 15 minutes. (Because of honey and cream it will appear to turn pale brown before it has caramelized; wait until it has darkened noticeably, thickened and reduced before proceeding.) Carefully pour contents of skillet into saucepan; it will boil and spatter; stir to combine. Remove from heat and allow to cool slightly. Add vanilla or other flavoring. Serve warm or at room temperature over ice cream, with cookies on the side.


 

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Notes from the Field (con't)

We have become so accustomed to canned goods that the act of shelling fava's, cannelini's, and black beans is now looked at with a degree of irritation, yet it is something that brought people together around a table to fiddle their hands while they discussed the day and what was for dinner. I highly encourage this activity as it can entertain a child for a time ( how many can you shell quickly, who can find the shell with the most beans and an all time great who wants to take the shells to the chickens!).

On another note the cherry tomatoes have landed. We harvested 500 pints on Tuesday so if ever there was a time to jar it is now. The Heirlooms are following closely behind and the sauce tomatoes are asking when they can be made into pasta's blanket.

 


Enjoy!

 

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