Cure Organic Farm CSA Newsletter

large_box_top.gif

Greetings CSA Members-

Today, Wednesday, September 28th is a CSA pick-up. Your share will be available for pick up at your chosen pick-up location from 4-7pm. Valmont Road between 75th and 95th Streets will be closed to all thru-traffic starting today, September 28, at 8:30 AM. Just a reminder tha you can enter the the farm from both 75th and Valmont Road. Also, members who pick up at the market, next week is the last Farmers Market. Please plan on picking your shares up out here at the farm on Oct.12 & Oct. 19th.

Looking forward to seeing you this evening,

Farmer Anne

large_box_bottom.gif
 

Exciting This Week!

Our Pig Roast is coming up on October 9th! This event is free for our CSA members and the folks in their household as a thank you for your amazing support all season long. With Hugo, Kyle and Alberto's help we will be preparing pork sandwiches and sausages as well as our annual pig roast veggie ragu. You can bring a your favorite side dish or dessert. We will have kids activities, a bonfire, pumpkin painting, and other fun events to help us celebrate the bounty of the season and the community that comes together to support it. Register now. CSA members have unitl October 2 to register. This helps us to know how much pork we need.

Hugo at Pig Roast

diamonds

Last Wednesday Farmer's Market Next week, October 5th is the last CSA pick-up at the Boulder Farmer's Market, as the Wednesday market ends for the season. The last 2 CSA pick-ups of the season will be at the farm for all members. If you have any problems picking up, please email us so we can pack your share for you, for a Thursday pick-up at the farm.

Notes from the Field

It has arrived, winter squash along with the 90 degree temperatures. There is always a bit of schizophrenic weather this time of year so we will follow along with summer tomatoes and winter squash!
We have brought the pigs in for the roast and Hugo & Co. have begun preparing their various methods of preparing the feast. We will have an abundance of choices for the carnivore or herbivore so don't you fret.
Veronica and Meadowlark finished up their season on Sunday with a fantastic meal in the field and as always it was a pleasure to share the season with her and her delightful crew. If you were not able to sit down at the table this season we urge you to indulge in a midsummer nights dream next year.
. (Continue reading below)

In Your Share This Week:
  • spicy greens/arugula
  • potatoes
  • turnips
  • tomatoes
  • sweet dumpling winter squash
  • carrots
  • kale/chard
  • Fruit share: apples
  • Coffee: next week
  • Coming Next Week: squash, potatoes, turnips, cucumbers,tomatoes and more........
Words to Live By:

so much depends
upon
a red wheel
barrow
glazed with rain
water
beside the white
chickens..

--William Carlos Williams

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.

Class Wish ListStrawberry Jam

We're starting to plan classes for this winter and next season. If you have a class you're interested in seeing added to our schedule, please let us know. Jam Making will definitely be back next season if you didn't get a chance to take it yet.

diamonds

Anwers to Your Survey Questions:

Each week we'll be addressing some of the feedback and questions you raised in the survey.

How can I get my share if I miss a pickup?

If for some reason you miss a pick-up, just shoot us an email on Wednesday night (cureorganicfarm@yahoo.com) and we're happy to pack your share for a Thursday pick up at the farm. If we don't hear from you, then on Thursday mornings we take the leftovers and deliver them to needy elders in Boulder, so your leftovers always go to a very appreciative source.

If you do miss pick-up and haven't talked to us, please do not come to the Farm Store and expect to collect your share from there.

 

 

Missy and the Tractor

Missy poses with the cutting edge vehicles we use on the farm.

RECIPES

Asian Beef and Greens

2 lbs. London Broil (or equivalent)
6 oz toasted sesame oil (divided)
1 oz white wine vinegar
2 oz soy sauce
Spicy greens or Kale to taste

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.

(back to top)

Sweet Dumpling Tomato Soup

makes about 7 to 8 cups of soup

2 Sweet Dumpling squash
about 10 small-to-medium tomatoes
1 large onion, peeled and chopped
1½ C chicken stock (homemade is best)
Really good olive oil, or some plain yogurt
Sea salt

Halve squash, remove seeds, and place cut-side down on an oiled baking dish. Bake in a moderate oven (350 – 375 degrees) until soft, 30 to 40 minutes. While the squash is baking, peel your tomatoes: cut an X in the bottom of each tomato then drop into a pot of boiling water for 10 to 30 seconds or so, until the skin splits. Transfer with a slotted spoon to a bowl of ice water. The skin will now come off easily. Core and chop peeled tomatoes and set aside.

When the squash is done, spoon the pulp out of the skin and discard skin (you should end up with 2½ to 3 C pulp). In the pot you plan to cook the soup in, sauté onion in some butter and olive oil until translucent. Add stock, tomatoes and squash pulp, stirring to kind of mix everything. Bring to a boil then cook over medium heat until tomatoes fall apart (about 10 minutes). Cool enough so you can purée in a blender without it exploding all over the place. Purée in batches, then transfer back to the pot and heat through. Serve hot, with a drizzle of flavorful olive oil and some coarse sea salt scattered on top. Alternatively, you could serve with a dollop of plain yogurt on top (and salt to taste).


(back to top)

 

Freezing Carrots

Preparation – Select young, tender, coreless, medium length carrots. Remove tops, wash and peel. Leave small carrots whole. Cut others into thin slices, 1/4-inch cubes or lengthwise strips.

Water blanch small whole carrots 5 minutes, diced or sliced 2 minutes and lengthwise strips 2 minutes.

Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze. Then enjoy all winter in a multitude of dishes.

(back to top)

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.

(back to top)

Notes from the Field (Cont.)

Our friend Mark DeNittis of Il Mondo Vecchio has recently returned from New York where he was honored to cook at the James Beard House. We congratulate him on his well deserved reward. If you have not had the chance to visit his store in Denver please stop by on a Friday for his free tastings, free people! We look forward to his butchery classes which we will offer during the winter at the store.
Our thanks go out to Caroline as well who held a masterful class this past Saturday with some very happy children on the wonders of wool. We believe she may be the incarnation of joy.
On it goes for us until the mercury drops, so see you soon and enjoy.

 

(back to top)