Greetings CSA Members,
Today, Wednesday September 10th is a CSA share pick-up. Please plan on picking up your share between 4pm-7pm at your designated location.
Our Winter CSA Share sign-up continues this week and we have our first round of responses to your survey feedback as well.
Wondering if the snow is going make an appearance later this week....
Winter CSA Want to keep the produce coming through mid-December? Our Winter CSA runs through December 10th this season. 100 shares are available. We have 60 members so far, and we're looking to fill the rest by next week.
When: Wednesday 10/22 through12/10 (8 weeks)
What: Potatoes, onions, carrots, beets, leeks, parsnips, radishes, turnips, spinach, bok choy, chard, kale, salad greens, winter squash, celery, dry beans, apples, pears and more!.
Pick-up: 3-6:30 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
Bread Share: We'll also be doing a bread share featuring Kim & Jake's Cakes baguettes (gluten-free and vegan) during Winter CSA. You can add this option for an additional $28, for 4 deliveries that will happen every other week.
Payment is by check. A $100 deposit secures your share. The remainder is due by October 1.
Survey Feedback Thanks to all of you who took the time to give us your feedback this season. We're thrilled that you're happy with the quantity and quality of what you're getting. We loved all the suggestions you had and we'll address many of them in coming newsletters.
Egg Share- There is an overwhelming desire for an egg share next season. We are working on how we might make this a reality next season. Stay tuned.
Earlier Newsletter- many of you wish we sent the newsletter out earlier, so you knew what was coming in your share earlier in the week. We harvest for CSA on Tuesdays and Wednesdays and finish our harvest just a couple hours before you arrive at pick-up. This ensures your share is uber-fresh and that we're truly picking the best looking crops for you that week. Unfortunately, that means we often don't know what's going in your share until the last minute. We hope you find the trade-off worth it.
- summer squash/zucchini
- sweet corn
- Fruit Share: apples, peaches and pluots
- Coffee Share: next week
- Bread Share: next week
- Coming Next Week: tomatoes, potatoes
"Veiled in this fragile filigree of wax is the essence of sunshine, golden and limpid, tasting of grassy meadows, mountain wildflowers, lavishly blooming orange trees, or scrubby desert weeds. Honey, even more than wine, is a reflection of place. If the process of grape to glass is alchemy, then the trail from blossom to bottle is one of reflection. The nectar collected by the bee is the spirit and sap of the plant, its sweetest juice. Honey is the flower transmuted, its scent and beauty transformed into aroma and taste."
~ Stephanie Rosenbaum
Tomato Canning Class Our last tomato canning class of the season is happening this Saturday, September 13th. You'll learn how to blanch and shock to easily remove the skins, and the difference between hot pack and raw pack canning techniques.
You'll leave with quarts of canned tomatoes, directions on canning other tomato products at our altitude and a recipe so you can make your own tomato conserva!
Saturday, September 13th, 10am (2 spots left)
Learn more and register
Someone in the celestial living room is playing with the thermostat. So much of life does come down to the weather and we here who are at the mercy of it are scratching our heads as to what to expect next. (continued below)
One of our favorite things to do on the farm is process the season's honey. On Monday we opened our hives, took some honey, and left plenty for the bees to make it through the winter. Honey is truly a gift from the bees and every season we're so thankful for their tireless work.
Above, Gracie cleans the wax off of one of the hive frames. In front of her is the centrifuge we put the frames into. We uncap the honeycomb, and then spin the frames, releasing the honey.
Our raw, unfilitered honey is available in the farm store and at the farmers market. Enjoy!
Linguine with Eggplant Ragout adapted from Rachael Ray
- 2 eggplants (about 2 pounds)
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1 pint cherry tomatoes, halved
- 1/3 cup chopped fresh basil
- Preheat the oven to 350 degrees . Pierce the eggplants all over, place on a baking sheet and cook until very soft, about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.
- Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and cook until tender. Stir in the eggplant; heat through. Season with salt and pepper.
- Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.
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Creamy Zucchini and Ricotta Spread adapted from Martha Stewart
- 1 teaspoon extra-virgin olive oil
- 1 medium zucchini or summer squash, grated on the large holes of a box grater
- 1 garlic clove, minced
- 1/2 teaspoon fresh thyme leaves
- Coarse salt and ground pepper
- 1/2 cup ricotta
- 1 tablespoon lemon zest
- 2 teaspoon lemon juice
- Pita chips
In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini/summer squash, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper. Serve with pita chips.
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Crispy Fingerling Potatoes adapted from Sandra Lee
1 1/2 pounds fingerling potatoes
1/4 cup olive oil
1 tablespoon grill seasoning
2 teaspoons paprika
Freshly ground black pepper
Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl.
Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat.
Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.
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Fresh Fruit Salad with Honey and Vanilla Yogurt adapted from Ina Garten
2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
1/2 orange, juiced
1 banana, sliced
2 cups assorted fruit (this week's cantaloupe, pluots, apples and peaches)
1 bunch seedless green grapes, halved
Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the assorted fruit and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.
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Notes from the Field (con't)
Resiliency is at the forefront of it all, so while the animals place extra feathers and fur (we believe Hank the Mangalitsa boar may be the first Rastafarian hog with his current dreadlock look) we place extra jackets and socks upon ourselves.
If there ever was a reason to start that tomato sauce project though, folks here it is.
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