CSA News

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Greetings CSA Members-

Today, Wednesday, September 2nd is a CSA share pick up. Please plan on picking up your share at your chosen pick up location between 4pm-7pm.

We look forward to seeing you tonight.

Farmer Anne

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Notes From the Field
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Bell peppers!

Above: Some of this week's bell peppers.

Thank you to everyone who took the time to answer our CSA Survey. We read every response and are so grateful for your comments, suggestions and support. We'll report on the results next 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-ups begin next week!

 

In Your Share This Week
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  • carrots/radish
  • chard/kale
  • cucumbers
  • eggplant
  • green beans
  • peppers
  • summer squash
  • tomatoes
  • Fruit Share: pears
  • Coffee Share: week 7/10
  • Bread Share: week 7/10
  • Flower Share: week 12/15
  • Coming Next Week: cukes, summer squash, tomatoes, greens, carrots, garlic, and more!

 

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

 

Exciting This Week
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Pig RoastSave The Date! Sunday October 11th from 3-7pm is when we'll have our annual CSA Harvest Celebration. We'll provide the pork sandwiches, veggie stew, music, hay bale tower and a bonfire. Just bring a side dish or dessert to share and a hearty appetite. We'll ask you to RSVP for this in a couple weeks. We look forward to celebrating the season with you.

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TomatoesTomato Canning Class We have one spot left in our Best Canned Tomatoes Class on Saturday, Sept. 12th at 1pm.

You’ll never go back to commercially canned tomatoes once you’ve put up and then tasted your own peak-of-the-season local tomatoes in the middle of winter! You’ll learn how to prepare freshly harvested tomatoes and the essential tips to safely canning them. You’ll leave with a few quarts of whole tomatoes, recipe to make conserva and the know-how to start canning tomatoes at home. Sign up here

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CucumbersProduce by the Case We know many of you are busy planning your canning projects. We have case discounts available. Current pricing is:

  • Cucumbers $1.75/lb.
  • Tomatoes (red slicers or San Marzanos) $2/lb.
  • Heirloom Tomatoes $3.50/lb.
  • Green Tomatoes $1.75/lb.
  • Summer Squash $1.50/lb.

Just email us and we'll set aside a case or two for you to pick up in the store.

 

Around the Farm
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Pears

This week your fruit comes from Fortunate Fruit of Delta, CO. This farm is run by Ewell and Lauren Culbert who used to run Pachamama Farm here in Boulder. Peaches are now done for the season, and this week we've had to reach far and wide to find fruit for your fruit share. Due to a severe late frost that took out many blossoms on fall fruiting trees, fall fruit like apples and pears are only available from a few lucky farms that were spared extreme frost damage. Your pears this week are a little firm, so please give them a chance to ripen on your counter. Next week we plan to have early gala apples for you. We'll continue to work with local growers to find you the best of the remaining fruit that is available 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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Grilled Chicken with Eggplant Stacks adapted from Rachel Ray

1 tablespoon balsamic vinegar (eyeball it)

1/2 cup extra-virgin olive oil

8 chicken breast cutlets

Leaves from 2 sprigs rosemary, finely chopped

Salt and freshly ground black pepper

1 eggplant, peeled and cut into 8 slices (I leave on half the skinI like the color and texture it gives the dish)

4 cloves garlic, finely chopped

1 red onion, chopped

1/4 teaspoon crushed red pepper

2 bell peppers, chopped

2 large tomatoes, chopped

1 pound smoked mozzarella, sliced into 8 pieces 8 basil leaves, torn

  • Preheat a grill pan or grill to high. Place a baking sheet in the oven and preheat to 250 degrees. Combine the vinegar and 2 tablespoons olive oil on a plate and coat the chicken with it. Sprinkle with the rosemary, season with salt and pepper and set aside.
  • Pour 1/4 cup EVOO into a small dish. Using a pastry brush, paint the eggplant slices on both sides with the oil; season with salt and pepper.
  • Grill the chicken for 2 to 3 minutes on each side, then place in the oven to keep warm. Grill the eggplant until tender, about 10 minutes. Add to the chicken.
  • While the chicken and eggplant cook, heat the remaining 2 tablespoons olive oil, 2 turns of the pan, over medium heat. Add the garlic, onion, peppers and crushed red pepper; cook until the onion & peppers are tender, 6 to 7 minutes. Add the tomatoes and heat through; season with salt and pepper.
  • Preheat the broiler to high. Remove the chicken and eggplant from the oven. Assemble the 4 stacks on the baking sheet by layering a chicken cutlet, a slice of eggplant, a little sauce and a slice of smoked mozzarella, a second chicken cutlet, another eggplant slice, more sauce and another slice of mozzarella. Broil the stacks until the top layer of mozzarella melts. Sprinkle the basil on top and serve the remaining sauce on the side.

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Cucumber Detox Water adapted from Skinny Mom

  • ½ gallon water
  • ½ grapefruit, sliced
  • ½ cucumber, sliced
  • 2-3 mint leaves
  • ½ lemon, sliced
  • ½ lime, sliced
  1. Combine all ingredients in a pitcher.
  2. Allow the ingredients to chill in the refrigerator for 1-2 hours before serving. Drink throughout the day or discard after 24 hours.

 

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Fresh Cucumber Carrot Salad from Melissa D'Arabian

    2 small or 1 large cucumber, peeled and seeded
    2 carrots, grated
    1 small or 1/2 large shallot, chopped
    2 tablespoons rice wine vinegar
    2 teaspoons Sriracha
    1 teaspoon soy sauce
      Halve and thinly slice the cucumber. Then place into a medium bowl with the grated carrots and shallots. In a small bowl, mix together the vinegar, Sriracha and soy sauce. Toss with the vegetables and season with salt and pepper only if needed. Serve.

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Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes adapted from Bon Appetit

    Salad

    • 1 1/2 pounds assorted bell peppers, cut into 1 1/2-inch-wide strips
    • 1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices
    • 1 medium-size red onion, cut into 1/4-inch-thick rounds
    • 1 12- to 14-ounce loaf of ciabatta (or Kim & Jake's baguette), some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices
    • Extra-virgin olive oil
    • 1 garlic clove, peeled, cut into thirds

     

    Dressing
    • 1/4 cup fresh lemon juice
    • 2 tablespoons red wine vinegar
    • 1 tablespoon grated lemon peel
    • 1/3 cup extra-virgin olive oil
    • 1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved
    • 1/2 cup chopped fresh Italian parsley
    • 1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)
    • 2 tablespoons drained capers (optional)

    For salad:
    Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.

    For dressing:
    Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.

    Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.



     

     

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