CSA News

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Greetings CSA Members-

Today, Wednesday, September 30th is a CSA share pick up. Please plan on picking up your share at your chosen pick up location between 4pm-7pm.

Be sure to check out all the details on our CSA Harvest Celebration coming up on Sunday, 10/11 and RSVP.

We look forward to seeing you tonight.

Farmer Anne

 

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Notes From the Field
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Sweet potatoes

Above: The sweet potatoes are done curing and ready for you to pick up tonight!

Sweet Potatoes are here! Tonight you're receiving the very first sweet potatoes we've ever grown. We hope you'll love them. Please let us know your thoughts.

A few notes: Don't refrigerate them. Refrigerating sweet potatoes will result in a cooked potato that is tough in the center.

Wondering why we're giving you dirty sweet potatoes? Their skins are very delicate, so we leave a bit of the farm on them to keep them in tact. Please don't wash them until right before you're ready to use them. And be sure not to peel them. The skins are loaded with nutrition.

Sweet potatoes are a great source of beta-carotene. But they also deliver good sources of vitamin A, vitamin C, and are full of manganese, calcium, potassium, iron, vitamin B6 and fiber.

Winter Squash This week we have the first of our winter squash for your share. You have your choice of spaghetti squash or delicata. We also have butternut squash and pie pumpkin coming soon. As with all winter squash, no refrigeration is needed. You can keep them on the counter, or for longer term storage, in a cool place in the basement/garage.

Spaghetti Squash Pale yellow, oval shaped squash. Can be baked, boiled, steamed, and/or microwaved. It can be served with or without sauce, as a substitute for pasta

Delicata: Long, yellow with green stripes. Creamy heirloom variety. Delicata squash is most commonly baked, but can also be microwaved, sautéed or steamed. It may be stuffed with meat or vegetable mixtures. The seeds of the squash are also eaten, usually after being toasted.

 

Important Dates
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  • Last Wednesday Boulder Farmer's Market, 10/7 (our last CSA pick-up on 10/14 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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Poem

 

In Your Share This Week
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  • carrots
  • celery
  • kale
  • parsley
  • peppers
  • sweet potatoes
  • tomatoes
  • winter squash
  • Fruit Share: gala apples
  • Coffee Share: week 9/10
  • Bread Share: week 9/10
  • Flower Share: all done
  • Coming Next Week: winter squash, tomatoes, salad greens, carrots, potatoes 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 RoastRSVP for the CSA Harvest Celebration Our annual party, celebrating the season and our CSA members support will be on Sunday, October 11th 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. 7th if you'd like to attend. CSA members are free. Additional guest tickets are available for purchase. RSVP here.

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TurkeysThanksgiving 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 price for these birds is $7/lb. (They are usually around $9/lb. retail) and range from 7-16 pounds. Right now we're gauging if there is enough interest in turkeys to place an order with Eastern Plains. If you think you'd like to reserve one, please sign up with us tonight or send us an email. Turkeys will be available the week before Thanksgiving and come frozen.

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winter rootsWinter CSA is almost here.

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 peasant loaf (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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Around the Farm
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chicken inspectors

Our pastured hens have turned into winter squash inspectors this week. Rest assured that only our finest squash passed their tough, multi-beak inspection.

 

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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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Mashed Sweet Potatoes adapted from Rachel Ray

3 pounds sweet potatoes, cut into chunks
1/2 stick butter
1 banana, sliced
1 orange, zested and juiced
1 cup chicken stock
1/2 cup brown sugar
1/2 teaspoon grated nutmeg
Salt and pepper


Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.

 

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Portuguese Kale Soup adapted from Rachael Ray

    2 tablespoons (2 turns around the pan) extra-virgin olive oil
    3 medium potatoes diced
    2 medium onions, chopped
    4 to 6 cloves garlic, chopped
    2 bay leaves, fresh or dried
    1 pound kale, coarsely chopped
    Coarse salt and pepper
    1 (15-ounce) can garbanzos (chick peas), drained and rinsed
    2 cups tomatoes
    1 cup diced carrot
    1 pound diced chorizo sausage, casing removed
    1 quart chicken broth

 

    Heat oil in a deep pot over medium high heat. Add potatoes onions, and carrots cover and cook 5 minutes, stirring occasionally.

    Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chorizo, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

    Serve soup with hunks of crusty bread and butter.

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    Apple Celery and Walnut Salad adapted from Sheila Lukins

      • 2 apples, diced (1/4 inch)
      • Juice of 1/2 lemon
      • 2 ribs celery, diced (1/4 inch)
      • 1/2 cup coarsely chopped walnuts
      • 1/3 cup golden raisins
      • 1/4 cup mayonnaise
      • 1/4 cup sour cream
      • Salt and freshly ground black pepper, to taste

      Toss the apples with the lemon juice in a bowl. Add celery, walnuts, and raisins, then toss. Combine the mayo and sour cream in another bowl, then fold into the apple mixture. Season to taste with salt and pepper.

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Crispy Baked Garlic Bean Fries adapted from various sources

1 pound fresh green beans or yellow waxed beans, washed and trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
2 Tbsp. minced garlic


Pre-heat the oven to 375. Toss the beans in the olive oil and garlic to coat evenly.
Lay them out in a single layer on an ungreased baking sheet. Sprinkle with salt and pepper. Bake for about 25 minutes, moving the green beans around on the baking sheet halfway through for even browning.

 

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