Cure Organic Farm CSA Newsletter

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Greetings CSA Members,

Today, Wednesday September 4th is your CSA share pick up. Your share will be available from 4-7pm at your chosen pick-up location. We hope you are enjoying all the season has to offer,

Farmer Anne

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Exciting This Week!

winter rootsWinter CSA Sign Up Want to keep the produce coming through mid-December? Then join our Winter CSA. 100 shares are available. They are first come, first serve.

When: Wednesday 10/23 through12/11 (8 weeks)

What: Potatoes, onions, carrots, leeks, parsnips, radishes, turnips, spinach, bok choy, chard, kale, salad greens, winter squash, apples, pears and more!.

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: $200

Payment is by check. A $100 deposit secures your share. Payment in full is due by October 1.

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SurveyResponses to the CSA Survey

Fruit Share Some of you wished our fruit share was larger each week. Over the course of the season, you receive $200 worth of fruit, which we purchase from partner farms on the Western Slope. This averages out to be around 3 pounds of fruit per week. Some weeks you receive more, some less, based on crop availability and the cost of the individual fruit. If you'd like more fruit, please stop in our farm store, or for larger quantities, drop us a line and we'll order what you'd like.

In Your Share This Week:
  • basil
  • bell peppers
  • cherry tomatoes
  • cucumbers
  • green beans
  • baby Red Russian kale
  • heirloom tomatoes
  • summer squash
  • sweet corn
  • Fruit Share: peaches
  • Coffee Share: this week
  • Coming Next Week: summer squash, tomatoes, basil, peppers & more!

Notes from the Field

It is when the lightning strike remains for a second longer than usual, and your mouth drops and smiles in wonderment. That is when the mystery of weather matches the mystery of plants. Thus, we have now arrived at the tomato harvest and can finally eat the fruits of our labors. (continued below)

 

Words to Live By:

"Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad."
                          ~ Miles Kington

 

Coming Up at the Farm:

Jam ClassJam Class. We've had one spot open up in our Saturday, September 14th Jam Making Class. If you want to learn how to make jam and take home several jars of the season's best fruit, preserved, then email us to reserve your spot.

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Tomatoes at MarketProduce by the Case We know many of you are getting ready to can tomatoes, make pickles and put up peaches. We have case discounts available. For 10 or more pounds, current pricing is:

  • Heirloom tomatoes $3.00/lb.
  • Heirloom tomato seconds $2/50/lb.
  • Red slicers $2.00/lb.
  • Cucumbers $1.50/lb.
  • Peaches $46 for 20lb. box
  • Cherry tomatoes $7.00 for 2 pints or more
  • Basil $10/lb.

Gherkins are only a couple weeks away. Just drop us a line and let us know what you'd like, and we can have it waiting for you at CSA pick-up, or at the store. Happy preserving.

Around the Farm

Peppers! We're excited to share peppers with you at last. We have a selection of bell peppers this week and in coming weeks our Carmen peppers will be making an appearance. This is what they look like now. When they turn red, they'll be ready for your share.

Carmen Peppers

Peppers love the heat. On many commercial farms you'll see miles and miles of plastic mulch under the pepper plants. The plastic helps heat up the soil and reflects sunlight, helping the peppers produce more quickly. We don't use plastic mulch on our farm because we don't want to load up the landfill with plastic at the end of each season. Instead we grow our peppers in our hoophouses, which help turn up the heat. We also have peppers out in the fields. This means our peppers take a little longer to make it into your share, but their carbon footprint is much smaller. Enjoy!

RECIPES

Green Bean and Cherry Tomato Salad (adapted from Chez Panisse)

1 pound green beans or yellow wax beans, or combination
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional)

Prepare the vegetables: Trim the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.

Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.

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Zucchini Bread (adapted from several sources)

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

 

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Easy Refrigerator Pickles (from Rodale News)

5 medium cucumbers
1 Tablespoon pickling salt, sea salt, or kosher salt (but not iodized table salt)
1 cup cider vinegar
1 cup water
1 head dill or small bunch dill leaves
1 clove garlic (optional)
3 black peppercorns (optional)

Directions:

For the crunchiest pickles, select firm, dark-green pickling cucumbers that have not started to ripen to white or yellow. Cut them into spears or slices, as desired (left whole, they will take a long time to pickle in the fridge). To increase the crunchiness, you can sprinkle the cut cucumbers with a couple of tablespoons of salt, let them sit for 2 hours, and then rinse and drain before proceeding, but this step isn't absolutely necessary. I rarely bother with it.

Prepare a quart jar with a lid by running it through the dishwasher or washing it in very hot soapy water and letting it air-dry. Any jar with a lid will do; the wider the opening, the easier.

Place the dill in the bottom of your jar, peel and crush the garlic clove (if using), and drop that in along with the peppercorns (if using), then put in the cut cucumber. Mix the salt, vinegar, and water in a separate container, stirring until the salt is dissolved, then pour it over the cucumbers, filling the jar right to the top. If you're in a hurry to enjoy your dillies, heat the vinegar, water, and salt to a boil before pouring it over the cucumbers (just know that heating unpasteurized vinegar kills off the healthy probiotic bacteria that make pickles good for you). Pop on the lid and put the jar in the fridge. Easy, eh?

Variations: Try Dilly Snap Beans, Dilly Zucchini Strips, or a medley of whatever veggies you have on hand.

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Freezing Tomatoes (from Alfalfas)

How to freeze whole fresh tomatoes: Wash tomatoes. Cut away the stem scar. Place the tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched before freezing. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or other containers. Seal tightly. To use the frozen tomatoes, remove them from the freezer a few at a time as needed. To peel, just run a frozen tomato under warm water in the kitchen sink. Its skin will slip off easily.

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Notes from the Field (con't)

We spend a lot ALOT of time with Mr. and Mrs. Tomato. It is the first big project of winter when the baby chicks and ducks are scurrying across the greenhouse and we are in big jackets filling trays with soil and thumbing tiny seeds into the dirt. You have long conversations about the past season and the upcoming one which seems miles away from reality, yet the day does arrive late August when you pull in the 300 pounds of heirlooms and 400 pints of cherry tomatoes which were just seeds in what seems like yesterday.

It really marks a distinct line in the season and one which we very much enjoy (if only for the opportunity to throw rotten tomatoes at each other!). So here is the high water mark of food for you this season. Grab your sail and enjoy the ride.

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