Cure Organic Farm CSA Newsletter

large_box_top.gif

Greetings CSA Members,

This is a reminder that today, Wednesday September 26th is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. A reminder to CSA members who pick-up at the Farmers Market.....Next week, Oct. 3 is the last Wednesday evening farmers market. The last two shares of the season will be available for all CSA members to pick-up at the Farm. With no light frosts as of yet this season, we are still picking tomatoes and winter squash together. What a funny season this has been, warming so early in the spring and continuing through September. Needless to say we are grateful for the bounty the fields have provided. We hope you have been enjoying also.

We look forward to seeing you tonight,

Farmer Anne

Farmer Anne

large_box_bottom.gif
 
Exciting This Week!

Sawhill Grassfed BeefGrassfed Beef We have more Sawhill Grassfed Beef hitting our store at the end of this week. If you're looking to stock up on cuts to make it through the winter, now is the time.

diamonds

Carmen PepperCarmen Peppers We're thrilled to offer you some of our Carmen peppers this week. As we let you know earlier, our peppers were really challenged this season because of the intense summer heat leading to weeds overtaking our crop.

Our Carmen peppers persevered however. They are a sweet italian variety that are great for stuffing, sauteeing or eating fresh. We hope you enjoy them!

diamonds

Notes from the Field

So this is what socks feel like. And these low clouds are actually the end of the day, which has suddenly become 7:30pm. All these changes in color and temperature always delight the farmer because it signals the horizon line coming closer into focus.(Continued below)

In Your Share This Week:
  • arugula
  • carrots
  • eggplant
  • green beans
  • potatoes
  • peppers
  • cherry tomatoes
  • tomatoes
  • winter squash
  • Fruit Share: plums, apples
  • Coffee Share: next week
  • Coming Next Week: tomatoes, winter squash!
Our Community

If you'd like us to highlight what you're doing, just send us a short paragraph we can add to the newsletter.

diamonds

It truly is our privilege and joy to grow food for you and all your families. We received this lovely note from long time CSA member Sharon Day and wanted to share. Sharon writes to us about her son Nick.

"Nick is now 17 years old and will be 18 in Jan 2013, he has been eating veggies from Anne since the days of the Naropa farm that Anne was working on just a ways down Valmont Road. He has grown up on Anne's food. He is the oldest kid of the farm, now 6'2" and 170 lbs. He learned to gather eggs from the chickens and pick weeds and gather food on volunteer days when he was a young boy. The process of extracting honey from hives to jars was fun! As his mum, it has been two great joys in my life, to watch Nick and my younger son Graham grow up and see Anne's farm grow, diversify and flourish as well."
Thanks,
Sharon Day and John Blanco
Nick and Graham Blanco

Nick at Hedgerow Farm

Nick as a little guy on the farm.

Nick Now

Nick today.

Coming Up at the Farm:

BFMLast Wednesday Boulder Farmer's Market is on 10/3 next week. Your last 2 CSA pick-ups of the season will be here at the farm for everyone. We'll start at 3:30pm those weeks to try to accommodate all the extra members.

diamonds

Winter CSAAll Winter CSA payments are due by October 1st.

diamonds

Hugo Pig Roast Pig Roast We hope you received our Pig Roast invite via email. The big celebration is on 10/7 from 3pm -7pm. Please RSVP by Sept. 30th if you'd like to attend. CSA members are free. Additional guest tickets are available for purchase.

diamonds

                                 Important Dates

  • Last Wednesday Boulder Farmer's Market, 10/3 (our last 2 CSA pick-ups are at the farm for all CSA members)
  • Pig Roast at Cure Organic Farm, Sunday, 10/7.
  • Last CSA Pick-up, 10/17
  • First Winter CSA Pick-up, 10/24

diamonds

Chickens

                 Chickens love radishes too!

Words to Live By:

"I thank you God for this most amazing day, for the leaping greenly spirits of trees, and for the blue dream of sky and for everything which is natural, which is infinite, which is yes."
                                          -e. e. cummings

 

RECIPES

Stuffed Peppers (adapted from Stone Soup Farm)


Cut tops off and core 4 Carmen peppers

In bowl combine for stuffing:

1 onion, minced

2 cloves garlic, minced or pressed

1½ cups cooked rice

1 small winter squash, peeled and diced small

2 tomatoes, diced

1-2 Tbsp. fresh chopped herbs, such as basil, oregano, parsley, cilantro, or dill

1 teaspoon cumin

1 teaspoon chili powder

½ bunch arugula, chopped finely

*optional – ¼ cup shredded cheese, provolone or mozzarella

salt and pepper to taste

Combine all ingredients in mixing bowl, then stuff into peppers in a baking dish. Put ½ inch water in bottom of dish to prevent burning. Cover with foil and bake at 375 for 1 hour.


(back to top)

Potato Latkes (from Epicurious)


1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Accompaniments: sour cream and applesauce

Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Cooks' notes:
·Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.
·Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly.

(back to top)

Filet of Beef with Arugula, Cherry Tomatoes and Roasted Garlic Vinaigrette (from Epicurious)

For vinaigrette
3 heads garlic, unpeeled
2 teaspoons Dijon mustard
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 1/2 cups olive oil

6 cups arugula, washed thoroughly and spun dry
3 cups vine-ripened red cherry tomatoes, halved
3 cups vine-ripened yellow cherry tomatoes, halved

Preheat oven to 500°F.

Pat fillet dry and season with salt and pepper. In an oiled roasting pan roast fillet in middle of oven until a meat thermometer registers 130°F. for medium-rare meat, 20 to 25 minutes, and let cool to room temperature. Fillet may be roasted 2 days ahead and chilled, wrapped well.

Make vinaigrette:
Cut top 1/4 inch off each head garlic and wrap heads together in foil. Roast garlic 40 to 45 minutes, or until very soft, and let cool. Squeeze roasted garlic from each head (there should be about 1/3 cup) and in a blender or food processor blend together with mustard, vinegars, and salt and pepper to taste until smooth. With motor running add oil in a very thin stream and blend until emulsified. Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar. Shake vinaigrette well or reblend before serving.

Slice fillet thin. Arrange fillet, arugula, and tomatoes decoratively on a platter and serve with vinaigrette.

 

 

(back to top)

 

Apple Streusel Kuchen (adapted from Epicurious)

Streusel
1 cup all purpose flour
2/3 cup (packed) golden brown sugar
1/3 cup chopped walnuts
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted

Cake
2 medium-size apples, peeled, halved, cored, cut into 1/8-inch-thick slices
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups plus 2 tablespoons cake flour
1/3 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons unsalted butter (2 1/4 sticks), room temperature
2 cups powdered sugar
1 tablespoon finely grated lemon peel
1 vanilla bean, split lengthwise
3 large eggs plus 1 large egg yolk
print a shopping list for this recipe

For streusel:
Mix first 4 ingredients in medium bowl. Add melted butter and stir with fork until moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.

For cake:
Position rack in center of oven and preheat to 325°F. Butter and flour 10-inch-diameter springform pan. Toss apple slices, cinnamon, and cloves in medium bowl. Sift flour, cornstarch, baking powder, and salt into another bowl. Combine butter, powdered sugar, and lemon peel in large bowl; scrape in seeds from vanilla bean.

Using electric mixer, beat butter mixture until well blended. Add eggs 1 at a time, beating until well blended after each addition; beat in egg yolk. Add flour mixture and beat just until blended. Spread batter evenly in prepared pan (cake layer will be thin). Slightly overlap apple slices atop batter in concentric circles. Sprinkle streusel evenly over apples (streusel will cover apples).

Bake cake until streusel topping is crisp and tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Cool cake in pan on rack 15 minutes. Remove pan sides; cool to lukewarm. Serve lukewarm or at room temperature. DO AHEAD Can be made 1 day ahead. Cool completely. Wrap cake in foil and store at room temperature.


 

(back to top)

 

Notes from the Field (con't)

We have had some superhuman harvests as of late with a thousand pounds of tomatoes in one fell swoop and more carrots than you can shake a stick at. Someone must have added sugar to the soil because the carrots are like candy and the parsnips are stuck in anticipation of Thanksgiving.

The pigs are now munching on the summer chard and Dolly is getting ready to make her nest for her new litter. The ducks are in negotiations with the chickens as to who can live where, and the sheep are oblivious while nibbling on the dew.

It is a wonderful time in Boulder with the mountains so majestic and the bounty of the harvest so bright. Please remember these colors because soon the snows will blanket this kaleidoscope.

 

 


Enjoy!

 


 

(back to top)