Greetings CSA Members,
Today, Wednesday September 24th is a CSA share pick-up. Please plan on picking up your share between 4pm-7pm at your designated location.
This week we'll begin RSVPs for our upcoming CSA Harvest Celebration/Pig Roast on Sunday October 12th. We'll also begin taking orders for heritage Thanksgiving turkeys available from Eastern Plains Coop.
Boulder Farmer's Market members, please note that next week is the last Wednesday market, and your last two pick-ups will be here at the farm.
But summer isn't completely gone yet, so enjoy another dose of tomatoes in your share today.
RSVP for the CSA Harvest Celebration Our annual party, celebrating the season and our CSA members support will be on Sunday, October 12th from 3-7pm. We hope you can make it.
We'll provide the pork sandwiches, veggie stew, beer and fixings. We ask CSA members to bring a side dish or dessert to share.
Please RSVP by Oct. 8th if you'd like to attend. CSA members are free. Additional guest tickets are available for purchase. RSVP here.
Akane Apples This week we offer you Akane apples in your fruit share. Akane is an early season apple with an unusually good balance of sweet and sharp flavors. The flesh is firm and has plenty of juice. It's a great eating and baking apple.
Akane was developed in Japan in the 1930s, and is a cross of the English early variety, Worcester Pearmain, and the American heritage apple variety, Jonathan.
This week's apples come from First Fruits in Paonia, CO.
- head lettuce
- spicy greens
- winter squash
- Fruit Share: apples, plums
- Coffee Share: next week
- Bread Share: next week
- potatoes, radish, spicy greens, tomatoes, winter squash
I am going to keep this short and sweet. 800 pounds of tomatoes. Need I say more?!!! Enjoy.
“Autumn is a second spring when every leaf is a flower.”
― Albert Camus
Thanksgiving Turkeys Each season we like to offer our members the chance to buy their holiday turkeys from local farms. We're working with Eastern Plains Natural Foods again this season to bring you heritage breed Blue Slate turkeys. These birds are raised entirely on range and completely without medication, vaccines or any artificial food additives. Their diet is entirely vegetarian. They are processed utilizing the air chilled method so there are no added processing fluids typically found in store bought birds.
The turkeys come in 3 weight ranges: small 9-12lbs., medium 12-15lbs., large 15-18 lbs. The price for these birds is $6/lb. (They are usually $8/lb. retail) Supplies are limited, so the sooner you let us know, the better. Turkeys will be available the week before Thanksgiving and come frozen. Please see us at CSA pick-up to get your bird reserved or send us an email
- Last Wednesday Boulder Farmer's Market, 10/1 (our last 2 CSA pick-ups are at the farm for all CSA members)
- CSA Harvest Celebration at Cure Organic Farm, Sunday, 10/12, 3-7pm
- First Winter CSA Pick-up, 10/22
The Mangalitsa piglets that once playfully frolicked behind the farm store, are now at our fields across the street, acting a little more like grown-ups, and gorging themselves on cauliflower stalks.
Asian Beef and Spicy Greens
2 lbs. London Broil (or equivalent)
6 oz toasted sesame oil (divided)
1 oz white wine vinegar
2 oz soy sauce
Spicy greens to taste
Garlic, ginger and onions/leeks
Slice beef and cut into bite-sized pieces. Marinade several hours in 3 oz toasted sesame oil, the white wine vinegar, and the soy sauce.
Drain off marinade. Fry beef in 3 oz toasted sesame oil. Add in garlic, ginger (lots!), onions, and/or leeks and fry till tender.
Thinly slice lots of greens. I've used Napa cabbage, turnip tops, beet tops, bok choy, kale, dandelion greens, mystery greens from the Asian market - just about anything (except spinach - too strong for this dish). I usually use about three or four bunches of whatever greens I have on hand. Add the rest of the marinade and the greens to the beef and fry until tender.
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Potato Leek Soup adapted from Julia Child
2 tablespoons neutral oil, such as canola or grapeseed oil
1 pound potatoes, peeled and roughly chopped
3 large leeks (1 pound), cleaned and thinly sliced
6 cups vegetable stock (or light chicken stock)
Kosher salt, to taste
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives
- Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
- Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
- Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
- Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.
- Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.
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Tortilla Soup with Pork and Squash from Real Simple
2 1/2- to 3-pound boneless pork shoulder or butt, trimmed and cut in half
small winter squash (about 1 1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
14.5-ounce can diced tomatoes
jalapeño pepper, seeded and chopped
1 tablespoon chili powder
4 6-inch corn tortillas, cut into 1/2-inch-wide strips
sliced radishes, cilantro sprigs, and lime wedges, for serving
- In a 4- to 6-quart slow cooker, combine the pork, squash, tomatoes (and their juices), jalapeño, garlic, chili powder, 4 cups water, and 1¼ teaspoons salt. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
- Fifteen minutes before serving, heat oven to 450° F. On a rimmed baking sheet, toss the tortillas with the oil and ⅛ teaspoon salt. Bake, tossing once, until crispy, 8 to 10 minutes.
- Transfer the pork to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Serve the soup with the tortilla strips, radishes, cilantro, and lime wedges.
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Cinnamon Baked Apples with Garam Masala Syrup (courtesy of Bauman College)
6 whole apples
1/3 cup walnuts, chopped
3/4 tsp ground cinnamon
1/8 tsp salt
3/4 cup apple juice
1 cup water
1 stick cinnamon
3 slices ginger, 1/4 " thick, minced
10 whole cardamom pods, lightly crushed
8 whole peppercorns, lightly crushed
1. Preheat oven to 350 F.
2. Using an apple corer and then melon baller, remove core from apple, making sure the cavity does not
extend out through bottom.
3. In a small bowl, mix the walnuts, cinnamon, and salt together.
4. Fill each apple with the mixture and place in a glass baking dish.
5. Pour water and apple juice into dish, then add the whole spices to the liquid. Bake for 30 - 45 minutes
or until apples are soft throughout yet still maintain their shape.
Add more water in 1/4 cup increments if baking dish looks like it will get dry before apples are cooked all
the way through.
6. Using a slotted spoon, carefully lift the apples out to a platter.
7. Strain the cooking liquid into a small saucepan, discarding spices. Reduce cooking liquid over high
heat until it is the consistency of syrup.
8. Spoon sauce over apples and serve.