Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

Today, Wednesday, September 14th is a CSA pick-up. Your share will be available for pick up at your chosen pick-up location from 4-7pm.

Fall is upon us.....all our our summer cros look a bit suprised by the lower day and night time temperatures, while the winter squash and leeks seem to be standing out bright and tall. Ahhh the seasons are changing.....

Looking forward to seeing you this evening,

Farmer Anne

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Exciting This Week!

Our Pig Roast is coming up! Mark your calendars for Sunday October 9th for the annual pig roast. We'll have lots of delicious food, kids activities, a bonfire and other fun events to help us celebrate the bounty of the season and the amazing community that comes together to support it. More details coming.

Hugo at Pig Roast

Notes from the Field

We can hear the geese, they are telling us something. I believe it is along the lines of, " Hark, the chilly winds are on the way! ".
We have listened to this prophecy and have cleaned out the garage to make way for spinning the honey! Yes, now you can sweeten your coffee or tea with the fruits of your local honeybee. We always enjoy this part of the year so that we can get a true gauge on how the bees are enjoying the farm and if we need to make capitol improvements on their living quarters. Last year we harvested 30 gallons so we didn't raise their rent. (Continue reading below)

In Your Share This Week:
  • broccoli
  • eggplants
  • carrots
  • green kale
  • summer squash
  • cucumbers
  • tomatoes
  • spicy greens (our favorite salad mix)
  • yellow wax beans
  • Fruit share: pears
  • Coffee: next week
  • Coming Next Week: squash, potatoes, turnips, cucumbers,tomatoes and more........
Words to Live By:

For example, what the trees do
not only in lightning storms
or the watery dark of a summer's night
or under the white nets of winter
but now, and now, and now - whenever
we're not looking. Surely you can't imagine
they don't dance, from the root up, wishing
to travel a little, not cramped so much as wanting
a better view, or more sun, or just as avidly
more shade - surely you can't imagine they just
stand there loving every
minute of it, the birds or the emptiness, the dark rings
of the years slowly and without a sound
thickening, and nothing different unless the wind,
and then only in its own mood, comes
to visit, surely you can't imagine
patience, and happiness, like that.

--Mary Oliver

Coming Up at the Farm:

SauerkrautSauerkraut & Kim Chee Class Saturday October 8th from 10-12:30 at our Farm Store. Natural fermentation is one of the oldest means of food preservation. Learn the science of preparing and storing sauerkraut and other fermented vegetables in this hands-on workshop. Each participant will walk away with how-to-do handouts, recipes, and some "Kraut in a Jar" to ferment at home and enjoy later. Register now.

Pork is in! We've got chops, bacon, roasts, sausage and many other cuts for your carnivorous pleasure. Stop into the store and check it out.

diamonds

Kids CampOnly a few spots left for our From Sheep to Skein workshop. 3rd - 5th graders will dive deeper into the exploration of the integral parts of life on Cure Organic Farm and explore the process of transforming wool into a usable product.

Class is 8-4 on Saturday September 24th Learn more...

 

Anne & Missy

                We love growing your veggies!

RECIPES

Patricia Wells' Zucchini Carpaccio with Avocado and Pistachios (thanks to MK Euler)

Adapted slightly from Salad as a Meal: Healthy Main-Dish Salads for Every Season

For the Lemon Zest Salt:

1 tablespoon lemon zest, preferably organic
1 tablespoon fine sea salt
Combine the lemon zest and salt in a spice grinder, and grind into a fine powder. Transfer to a small jar and close the lid. (Store, sealed in the jar, in the refrigerator for up to 1 week. After that the lemon flavor will begin to fade.)

For the Salad:

1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Lemon Zest Salt
3 tablespoons best-quality pistachio oil (such as Leblanc) or extra-virgin olive oil
4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends
1 large ripe avocado
1/2 cup salted pistachios
Leaves from 4 fresh lemon thyme or regular thyme sprigs, with flowers if possible
Fleur de sel

In a small jar with a lid, combine the lemon juice and 1/4 teaspoon Lemon Zest Salt. Cover with the lid and shake to blend. Add the oil and shake to blend.

With a mandoline, vegetable peeler, or very sharp chef's knife slice the zucchini lengthwise as thin as possible. Arrange the slices on a platter and pour the dressing over them. Tilt the platter back and forth to coat the slices evenly. Cover with plastic wrap and let marinate at room temperature for 30 minutes, so the zucchini absorbs the dressing and does not dry out.

Halve, pit, and peel the avocado, and cut it lengthwise into very thin slices. Carefully arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping them. Sprinkle with the pistachio nuts. Garnish with the thyme leaves and flowers and fleur de sel. Serve.

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Freezing Beans

1) Rinse your green beans/yellow wax beans in cool water. Drain.

2) Cut the ends of the beans off. Cut the beans to whatever length you prefer.

3) Put the green beans into rapidly boiling water, cover the pot and boil them for 3 minutes. (You can re-use this water three to five times - but make sure it's brought back to a rolling boil).

4) Use a large slotted spoon to remove the green beans from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking. Keep them in the ice water for 3 minutes. Drain them well.

5) Put the green beans into ziplock freezer bags. Make sure you get as much air out of the ziplock bag as possible to help prevent freezer burn.

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Vegetable Stir Fry with Garlic-Miso Sauce

3 tbsp. vegetable oil
6 large garlic cloves, coarsely chopped
1 tbsp. yellow miso
1 tsp. oyster sauce
1/2 tsp. sugar
1 lb. assorted vegetables (such as broccoli, green beans, cauliflower, eggplant, mushrooms, peppers, zucchini -- be creative!)
1 jalapeno chili, seeded, thinly sliced

Heat oil in heavy large skillet over high heat. Add garlic and saute a minute or two until it just starts to turn golden. Add miso, oyster sauce and sugar and stir to blend. Add veggies & jalapeno and saute until vegetables are crisp-tender, about 12 minutes. Serve with steamed rice.

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Carrot Ginger Vichyssoise
from "Picnics"
Makes 8 servings.

2 tbsp. olive oil
1 garlic clove, sliced
1 inch fresh ginger root, peeled and thinly sliced
1 leek, white part only, washed well and sliced
8 medium carrots, peeled and chopped into large pieces
2 medium potatoes, peeled and chopped into large pieces
2 bay leaves
8 C chicken stock or vegetable stock
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 C heavy cream or half and half
chives for garnish

In a large soup kettle, heat the olive oil over low heat and sauté the garlic and ginger until soft, about 5 minutes. Raise the heat to medium, add the leek, and sauté until the leek begins to wilt, about 10 minutes. Raise the heat to high, and add the carrots, potatoes, bay leaves, stock, salt, and pepper; bring to a boil. Reduce the heat to low and simmer until the vegetables are soft, about 40 minutes.

In a blender or food processor, puree the soup in batches [allow mixture to cool sufficiently before doing this or it can explode on you from the rapid expansion of heated gases! ]. Return to the kettle and stir in the cream or half-and-half; add more salt and pepper if needed. Pour the soup into a storage container and cool to room temperature before refrigerating. Serve in chilled soup bowls and garnish with snipped chives.

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Notes from the Field (Cont.)

We have seen the first yellow leaves on the tomatoes and the trees as well people so something is afoot. The pigs are eyeing the remaining potato fields with envy perhaps thinking that they might make for a nice edible bed.
We have begun planning for the upcoming harvest celebration aka the pig roast so be on the lookout for farm updates. Missy and Laura have begun lighting up their yome shire with the first wood stove fires of fall and the pine smoke could possibly be the best aroma ever.
The sheep have grown out their hair and are ready for the lower temps and greener hay from Farmer John. Bob's pumpkins across the street look like enormous wildflowers with the corn maze almost ready for youngin's to get lost inside of and with snow forecast for the mountains tonight we can look forward to seeing Long's Peak donning a white cap in the morning.
Put the soup kettle on the stove and fill it with this weeks bounty while the wind brings in the next season.
Enjoy

 

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