CSA News

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Greetings CSA Members-

Today, Wednesday, September 16th is a CSA share pick up. Please plan on picking up your share at your chosen pick up location between 4pm-7pm.

Winter Share sign-up continues today. Please see the link below to reserve your share. This is the last week sign-ups are exclusively open to current CSA members. Next week we'll open them to the public.

We look forward to seeing you tonight.

Farmer Anne

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Notes From the Field
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Maggie with bee pollen

Above: This week we said goodbye to farmer Maggie Shanahan. She spent the summer with us working in the fields and working wonders with our apiary. She's now headed back to Chiapas, Mexico to do more beekeeping and be with Hector. Above she's collecting bee pollen that will be available in the farm store.

Below are more responses to your CSA survey feedback. Thanks again for sharing your thoughts with us this season.

Spicy Peppers Many of you wish we offered chile peppers as part of your CSA share. Your wish is our command! We've got both jalapenos and anaheim peppers on their way to your share. These crops are just coming on now. Peppers love the heat and need lots of it to set their fruit and ripen. Many farms use black plastic mulch to reflect more heat to the peppers. We've made a decision not to use acres of plastic here on the farm that would wind up in the garbage dump, so our peppers arrive a little later than some other local farms. We hope you'll find them worth the wait.

Cabbage, Parsnips and Sweet Potatoes Some of you wished you could receive these crops. We have great news, they're all on their way. Cabbage and parsnips are cold winter crops, and will make their appearances during winter CSA. Our first ever crop of sweet potatoes is growing nicely as we speak. We'll see if they make an appearance in the last weeks of summer CSA or if they wait until winter CSA for their big debut.

Early California Fruit Some of you told us you'd rather not get California fruit for the first couple weeks of CSA. In the past we've worked with cooperatives that source fruit from small family farms in California to fill in the gap for the first couple weeks of CSA with strawberries while local fruit is still ripening.

The California fruit we order is picked just for our CSA. Here's how it works: We order fruit from the cooperative on a Friday, it gets picked on Monday, shipped on Tuesday and arrives for your share on a Wednesday. We actually sort through all the fruit by hand to make sure every berry you receive is perfect, which is why you may see us dumping out containers and repackaging it for CSA pick-up.

We're curious how many of you would rather not have fruit from California for the first couple of weeks of CSA, and would rather just wait for local fruit. If you feel strongly about this, drop us a line at: cureorganicfarm@yahoo.com Thanks!

 

In Your Share This Week
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  • beets
  • cucumbers
  • chard/kale
  • green beans
  • peppers
  • onions/scallions
  • summer squash
  • tomatoes
  • Fruit Share: peaches, plums and pears
  • Coffee Share: week 8/10
  • Bread Share: week 8/10
  • Flower Share: week 14/15
  • Coming Next Week: summer squash, tomatoes, spicy greens, carrots, potatoes, apples and more!

 

 

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

 

Exciting This Week
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winter rootsWinter CSA Want to keep the produce coming through mid-December? Our Winter CSA runs through December 9th this season. 100 shares will be available. They are first come, first serve.

When: Wednesday 10/21 through 12/9 (8 weeks)

What: Potatoes, onions, carrots, beets, leeks, parsnips, radishes, turnips, rutabagas, spinach, bok choy, chard, kale, salad greens, winter squash, celery, dry beans, apples, pears and more!

**Please note, due to late frost and extreme crop losses the amount of fruit available during winter CSA this season will be smaller in quantity than previous seasons.**

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

Cost: $225

Egg Share: Cost is $48 for a dozen eggs each week. 50 egg shares will be available.

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. We need a minimum of 20 bread shares to be able to offer this.

                Sign Up Here

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                               Important Dates

  • Last Wednesday Boulder Farmer's Market, 10/7 (our last CSA pick-up is at the farm for all CSA members and will begin at 3pm)
  • Pig Roast at Cure Organic Farm, Sunday, 10/11
  • Last CSA Pick-up, 10/14
  • First Winter CSA Pick-up, 10/21

 

Words to Live By
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"In seed time learn, in harvest teach, in winter enjoy."- William Blake

 

Around the Farm
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Berkshire Tam Pig

Meet Bambi and Socks, our Tamworth Berkshire mix pigs...aka giant leopards. They are part of the new breeding stock we brought to the farm this season.

 

 

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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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Beet And Feta Burgers adapted from Food 52

  • 3 cups grated beets
  • 1 onion
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 2 eggs
  • 1 1/2 cups rolled oats
  • 7 ounces sheep's feta cheese or firm tofu
  • 1 handful fresh basil, leaves picked
  • 1 pinch salt and black pepper
  • 2 tablespoons coconut oil, ghee or olive oil, for frying

 

  • Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached.
  • Place the grated vegetables in a large mixing bowl.
  • Add olive oil, eggs, and rolled oats and mix everything well.
  • Add sheep’s cheese or tofu, basil, salt, and pepper and stir to combine.
  • Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
  • Try shaping a patty with your hands. If the mixture is to loose, add some more oats.
  • Form 6 to 8 patties with your hands.
  • Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.
  • Serve with grilled bread and toppings of your choice (lettuce, cabbage, mango, avocado, tomatoes, sprouts, and onions).

 

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Green Pancakes adapted from Nicolas Day

  • 1 cup all-purpose flour
  • 4 eggs, 2 whole and 2 separated
  • 1 garlic clove, finely chopped
  • 2 tablespoons dry white wine (optional)
  • 1/2 cup milk (or unflavored, unsweetened nondairy milk)
  • 8 ounces chard or kale leaves, or spinach, finely chopped
  • Olive oil for cooking
  • Fine sea salt
  • Black pepper

 

  • In a medium bowl, combine the flour and 1 teaspoon salt and form a well in the center. Add 2 whole eggs and 2 egg yolks and stir to mix with part of the flour. Sprinkle with pepper. Add the garlic and wine and then pour the milk in a slow stream, whisking as you go, until all the flour is mixed in and the mixture is creamy and mostly lump-free. Cover and refrigerate for at least 2 hours, or overnight.
  • When ready to cook, remove the bowl from the fridge and fold in the greens.
  • In a clean bowl, beat the egg whites with 1/4 teaspoon salt (using a whisk or an electric mixer) until they form stiff peaks. Fold gently into the batter with a spatula.
  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add about 1/4 cup of the batter to the hot skillet, without flattening. Repeat to form as many pancakes as will comfortably fit in the skillet.
  • Cook until the edges are set and the pancakes are golden, 4 to 5 minutes. Flip and cook for 3 to 4 more minutes, until the other side is golden. Transfer to a warm serving plate, grease the skillet again, and repeat with the remaining batter. You should have enough for 10 to 12 pancakes. Serve hot, with a sprinkling of salt and pepper on top.

 

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Thai Summer Squash Curry adapted from Alexandra Dawson

    • 2 tablespoons red thai curry paste
    • 2 cups vegetable stock, divided
    • 1 yellow onion, diced
    • 1 3/4 pounds summer squash, diced
    • 1/2 pound tomatoes, diced
    • 1 cup full-fat coconut milk (from a can)
    • 1/2 cup uncooked red lentils
    • One 15-ounce can chickpeas, thoroughly drained and rinsed
    • 4 leaves of kale, stems removed, leaves finely chopped
    • Salt and freshly ground black pepper to taste
  • In a large Dutch oven or heavy pot, heat red Thai curry paste and 1/4 cup vegetable stock over medium-high heat until just simmering. Add the diced onion and sauté, stirring frequently, until soft and slightly golden (about 4 to 5 minutes). Stir in squash and another 1/4 cup vegetable stock and continue to sauté for an additional 5 minutes.
  • Stir in the remaining 1 1/2 cups vegetable stock, diced tomatoes, coconut milk, and lentils and bring pot to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the lentils are tender. Remove cover and gently stir in chickpeas and chopped kale until kale is just wilted. Remove from heat, season, serve, and enjoy!

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Stone Fruit and Mascapone Tarts adapted from Things I Made Today

    • 1 sheet puff pastry, defrosted, cut into 12 rectangles
    • 3/4 cup mascarpone cheese
    • 2 peaches, plums, or pears (or combination of these), pitted and sliced thin
    • 1/4 cup brown sugar
    • Preheat oven to 425.

     

    • Lay puff pastry squares on a parchment paper lined baking sheet. Using a fork, poke 4-5 holes in each square.
    • Scoop 1 heaping tablespoon of mascarpone cheese into the center of each. Add 3-5 pieces of sliced fruit to each, pressing down on the mascarpone. Sprinkle a little brown sugar on each.
    • Bake for 25 minutes, until puff pastry is golden brown.

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