Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

This is just a reminder that today, Wednesday September 5th is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location.Today we are excited to be sharing with you the first of the bell peppers, and some of our favorite peppers from Wyatt at Red Wagon Farm, the sweet red Jimmy Nardello frying pepper. While we have the hoops planted to another favorite red Carmen Pepper none of our peppers are ready for harvest. Actually there were 6 peppers that had turned red and we couldn't help but eat them ourselves. The good news, more are coming! Our field peppers did not make it this season and dried up in the late June/early July heat. None the less, we are sure that you will love these peppers today! Tomatoes are really beginning to come on now, they have sensed fall in the air. I loved reading your feedback from the CSA survey. Truly, thanks for taking the time to let us know your thoughts and helping to make each CSA season better. Bring on the braising greens!

We look forward to seeing you tonight,

Farmer Anne

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Exciting This Week!

SurveyThank You Survey Respondents! The response to this year's CSA survey was great. Thank you so much for taking the time to give us feedback. We spend time dreaming about how to make the CSA better each year, and your feedback is a great source for new ideas. We'll be answering your questions and concerns in the next few CSA newsletters, so stay tuned!

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TomatoesTomatoesTomato season is just hitting its stride. Last week we harvested 1,000 pints of cherry tomatoes and yesterday we harvested 800 pounds of red slicing & heirloom tomatoes (500 pounds go to the CSA today).

Want to buy tomatoes in bulk for canning? If you buy over 10 pounds we're offering the following prices: red slicers $1.75/lb., heirlooms $3/lb. and cherry tomatoes 2 pints for $6. Just drop us a line to place your order: cureorganicfarm@yahoo.com.

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Notes from the Field

The wonderful bounty of September is here. This is the time of the year when the number of crops available is mind boggling. For our farmers this means one thing- long hours.(Continued below)

In Your Share This Week:
  • braising mix
  • cilantro/dill
  • cucumbers
  • eggplant
  • garlic
  • head lettuce
  • onions
  • potatoes
  • turnips
  • cherry tomatoes
  • tomatoes
  • Fruit Share: peaches and plums
  • Coffee Share: this week
  • Flower Share: week 11 of 12
  • Coming Next Week: tomatoes!
Coming Up at the Farm:

Gluten Free Cooking ClassLiving Gluten Free, Eating Healthy Class

When: Saturday 9/15 at 10am

What: We'll cover lots of exciting gluten free lunch options including quiche, in this delicious, nutritious class built around our seasonal veggies and fruit. Learn more

Cost: $36

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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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Sheep at Sunrise

           Our sheep at sunrise, taken by Ben.

Words to Live By:

"What the caterpillar calls the end of the world the master calls a butterfly."
                                               -Richard Bach

 

RECIPES

Braising Mix BLT Salad (adapted from Ma What's For Dinner?)

3 cups braising mix lettuce
1/4 onion, sliced
1 tomato, diced
1 t olive oil
4 slices bacon
8 button mushrooms
3 T apple cider vinegar
1 T dijon mustard
Salt and Pepper

 

In a large bowl toss in your braising mix, onion, and tomato. Set aside.

In a small saucepan heat the olive oil over medium high heat. Add in your bacon and cook it until it's nice and crisp. Remove with a slotted spoon to a paper towel and set aside. Once it's cooled a bit, add to the top of your salad.

Pour off all but 2 T of the bacon fat. Set the pan back on the heat and add in your mushrooms. Season with S&P and let the mushrooms soften up.

Once the mushrooms have softened knock the heat down a bit and deglaze the pan with your vinegar. Stir in some dijon mustard, season with a bit more S&P, and simmer for 2-3 minutes.

Pour the dressing over the top of your salad and toss to wilt your greens.

 


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Grilled Eggplant Parmesan (sent by CSA member MK Euler)


1 Med Eggplant (approx 1-1/2 lbs), cut lengthwise into 4 slices
1 T + 1 t Olive Oil
1/2 t Salt
1/4 t Black Pepper (coarsely ground)
4 oz Mozzarella Cheese, shredded (1 C)
1/4 C Parmesan Cheese, grated
1/2 C (loosely packed) Basil leaves, sliced
2 Med Tomatoes, ea cut into 4 slices

Prepare grill.

Lightly brush Eggplant slices with Oil & sprinkle with salt & pepper.

In a small bowl, mix Mozzarella, Parmesan and Basil, and set aside.

Place Eggplant slices on the grill over medium heat. Cook 8-10 mins until tender and lightly browned, turning once. Top Eggplant slices with tomato slices and cheese mixture. Cover grill and cook 1-2 mins until cheese melts and tomato slices are warm.


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Storing Head Lettuce (adapted from Stella's Kitchen)

Simply wrap it in a moistened paper towel as soon as you get home from the store and place it back in the plastic bag before storing it in the drawer. The really absorbent kind of paper towel works best. I have found though that it is better to remove leafy greens from their plastic bag and pat the leaves dry with a paper towel before storing them if they are wet from the farm. Squeeze the water out from the paper towel and wrap the head of lettuce up. Place the wrapped head of lettuce back in the bag and in the produce drawer.

Room to Breathe - Store your lettuce in your produce drawer with plenty of breathing room. Leaves can be easily bruised if you have lots of other vegetables crammed in with the lettuce.

Water in the Bag? - As soon as you see water pooling up in your the produce bag of lettuce, drain it out if you your going to only use part of the lettuce and storing the rest for later use. Water pooling in the bag can be a sign that your humidity setting is too high, so just keep an eye one it and make adjustments if you notice this happens often.

Storing Leftover Salad? - Lay a damp paper towel over the top of the salad and cover the bowl with plastic wrap or a tight fitting lid.

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Peach Habanero Salsa (adapted from Cooking Light)

1 pound peeled peaches
2 (1/4-inch-thick) slices onion
Cooking spray
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon sugar
1 teaspoon grated orange rind
1 teaspoon finely chopped seeded habanero pepper
1/2 teaspoon salt



1. Prepare grill to medium-high heat.
2. Lightly coat peaches and onion with cooking spray. Place peaches and onion on grill rack coated with cooking spray; grill peaches 2 minutes on each side. Cool and chop peaches. Grill onion 3 minutes on each side. Cool and chop onion. Combine peaches, onion, cilantro, and remaining ingredients in a medium bowl; toss well. Let stand 15 minutes.


 

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Notes from the Field (con't)

You might not know it, but these dedicated folks start their day before the sun rises, and often finish around 8pm. So as you're enjoying your tomatoes or greens or onions or potatoes or any one of the abundant summer crops this week, think about one of our farmers lovingly washing and packing them during their 14 hour work day.

We're feeling the teeter tauter between summer and fall right now. It's literally a sweet spot for us, not only because of the abundant crops, but also because this is when the bees will be sharing some of their honey with us.

Over the next couple weeks, we'll be filling hundreds of jars with gifts from the bees. Gunther Hawk proclaims the bees creatures of love. After long hours in the fields, it's wonderful to experience that love when filling jars with amber and golden liquid, that must be sampled and licked from fingers, as we go.

It reminds us that life on the farm is challenging and sometimes simply an act of endurance, but then the sweetness comes.

 


Enjoy!

 

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