Good Morning CSA Members,
Today, Wednesday June 29th is a CSA pick up. Your share will be available for pick up from 4-7pm at your chosen pick-up location.
The brilliance of warm weather is that it balances itself out with a bounty of food, something to pursue as the mercury rises. Not always, but most of the time you can take a slice of apricot and realize that months of sunshine has brought this fruit. Other times you realize that eating a pound of cherries has dire consequences.
At any rate, we have arrived at the gate of summer and passed happily inside of it's realm. Don the hat, apply the sunscreen and prepare the palate!
- Rainbow Chard (market pick-up)
- Dandelion Greens (farm pick-up)
- Snow Peas
- Garlic scapes
Fruit share: cherries & apricots
Egg Share: pick-up every week
Flower Share: Love-in-a-mist
Bread Share: next week
Coffee Share: next week
Coming next week: carrots, salad mix, peas, garlic, and more.....
The tadpole has legs. The roe, which once was a pimple on a leaf, is now mobile and the children are attempting to capture the wiggling dot in the water.
Armed with nets and laughter the hands of adolescents fill the stream (sounds better than ditch) searching the current for spiders, worms or sharks if you believe the rumors. It is more difficult than you would expect, yet persistance always is the victor and now there are many little jars of transformation for all to behold. The cycle brings you an awareness of the evolution of us all.
It is the realm of innocence and experience here as the children run as fast as they can while screaming as loud as they can. Building frienships and fairy houses, cooking peas and carrots for all. They arrive on Monday with such trepidation as the driveway must seem like a moat that they must cross and yet by Thursday they have become valiant and regal as they depart a decorated ( read heavy soil and grass) champion
Ben and Lindsay read stories and play compost kickball ( allow your imagination to fill in the scene). The interns become legendary in their sweat and muddied costumes. While the chickens shiver in anticipation of another child's attempt at wrangling a mini dinosaur and the days run away like wild horses over the hills.
Stuffed Pork Chops
- 6 boneless pork loin chops (24 ounces)
- ½ pound mushrooms, sliced
- 1 large bunch dandelion greens or Swiss chard
- ½ medium onion, sliced (3 ounces)
- 1 bunch garlic scapes
- ¼ cup red wine vinegar
- 2 teaspoons honey
- ½ ounce dried cranberries, cut in half
- 1 ounce walnuts, chopped
- 2 ounces goat cheese, crumbled
- 3 tablespoons bacon grease (any oil you choose)
- Slice the onion into half rounds about ¼ inch thick. Peel and slice the garlic. Wash the dandelion greens and cut into 4 inch lengths. Wash and dry the mushrooms. Cut the mushrooms in half and slice about ¼ inch.
- Preparing the Dandelion Greens or Chard Stuffing: Heat 1 tablespoon bacon grease in a large pan over medium-high heat. Saute the mushrooms in batches, browning well on each side and adding more bacon grease as needed. Remove the mushrooms and add the onions and garlic, sauteing until translucent. Add the vinegar and honey and stir to coat. Add the dandelion greens or chard and saute until wilted and crisp-tender and they lose their vibrant color. Take the dandelion greens off of the heat, add the mushrooms, stir and cool.
- Cut the cranberries in half and soak in ½ cup of very hot water for 5-10 minutes, drain. Chop the walnuts. Cut the goat cheese into small pieces or crumble. Stir the cranberries and walnuts into the cooled dandelion green or chard mixture. Fold-in the goat cheese.
- To prepare the pork chops for stuffing: Season the boneless pork chops with salt and pepper on both sides. Make a medium horizontal slit into the side of the pork chops, cutting open a large cavity to hold the dandelion green stuffing mixture. Stuff the pork chops.
- Preheat oven to 350. Line a small sheet pan with foil.
- To cook the pork chops with dandelion greens or chard: Put 1 tablespoon of bacon grease in the frying pan and place over medium high heat. When hot, brown the stuffed pork chops on both sides. When browned, put the pork chops in the oven until an instant read thermometer registers 155-160 degrees. Check first, at 35 minutes. Remove from the oven and let rest for several minutes before serving. Serve any accumulated pan juices over the pork chops.
Pasta with Peas and Mint Pesto
- Juice of 1 lemon
- 1 tsp olive oil
- 2 cloves garlic or 4 garlic scapes
- Black pepper
- Any pasta of your choice – linguini works well!
- 1 cup fresh snow, snap, or shelling peas
- Fresh grated parmesan, for serving (optional)
- For pesto:
- 1/4 cup pistachios
- 1/2 cup mint
- 1/4 cup flat leaf parsley
- 2 cloves garlic or 4 garlic scapes
- Juice from 1/2 large lemon
- 3 tbsp olive oil
- 1 tbsp water
- Pinch of salt and black pepper
- Prepare pesto: In a food processor or Bullet, combine pesto ingredients. Blend until smooth.
- Cook pasta according to package directions.
- Heat a large nonstick skillet over medium heat. Add peas to skillet and continue to cook until warmed through, about 3 minutes. Add cooked pasta and cook for 1 minute.
- Remove skillet from heat and stir in pesto. Divide into bowls and top with parmesan, if desired. Serve immediately.
Roasted Beet Salad with Orange Vinaigrette
- 4 medium red or golden beets (about 12 ounces), scrubbed clean
- Olive oil
- 1 head of lettuce
- 4 ounces baby arugula
- ¼ cup walnuts, chopped
- 1 ounce goat cheese, crumbled
- Preheat oven to 400°F.
- Trim the tops off the beets and set aside. Drizzle beets with olive oil. Line a baking sheet with foil and place the beets on it. Cover the beets with a second piece of foil, folding the edges to seal them. Roast in the oven until beets are fork tender, about 1 hour. Let cool slightly and then peel off the beet skins with a knife (do this under running water to minimize staining).
While the beets are cooking, make the vinaigrette. Whisk ½ cup fresh orange juice, 2 teaspoons balsamic vinegar, and 1 tsp Dijon mustard together in a bowl. Slowly drizzle in ½ cup olive oil, whisking continuously until incorporated. Season the vinaigrette with salt and pepper to taste.
- Cut the beets into wedges and toss them with about 2 tablespoons of the vinaigrette (the warm beets will absorb the vinaigrette better).
- Place chopped head lettuce, beet tops, and arugula in a salad bowl and toss it with just enough vinaigrette to coat the leaves. Pour the remaining vinaigrette into a mason jar or other container to serve on the side. Top the arugula with the roasted beets, walnuts and goat cheese. Enjoy!
Dandelion greens or Rainbow chard
Believe it or not, we do actually buy seed and plant intentionally, dandelion greens - no foraging required! The varieties that we grow are classic Italian chicories that are fantastic sauteed lightly. The leaves are rich in potassium, antioxidants, and vitamins A and C. These greens are probably best known for their bitter taste, and are a great addition to any salad, or they may be sauteed with garlic and olive olive for a classic Italian recipe. They also do great in stirfry! Try sauteeing the greens with your snow peas in a little bit of sesame oil with garlic, ginger, and a splash of soy sauce. Serve over rice for a hearty Asian fare.
Fun fact of the day - rainbow chard is actually in the same family as beets and spinach! This wonderful leafy green has beautiful stalks that come in a variety of colors ranging from white to hot pink, to a beautiful orange and more! The greens are mostly used in Mediterranean cooking and are rich in antioxidants and vitamins. When shredded thinly the greens may be eaten raw in a salad, but chard is best eaten when the leaf and stalked are chopped and lightly sauteed with garlic and some lemon juice. For a more Mediterranean feel, saute chopped greens and stems with olive oil, garlic, anchovies, and capers.
Yes, the rumors are true.
Matilda the Berkshire sow
is pregnant again.
She is currently not accepting
visitors or paparazzi as she does her prenatal yoga
in the nursery preparing for the big day.
keep her in your thoughts as we will notify all once
the day arrives.
Wine, Cheese & Bread Oh My
Ok everyone here is the skinny on the Cured and Babette's share.
For the wine and cheese share supplied by Will and Coral, it will be a bottle of wine which will be paired specifically each week to the fruit and vegetables in the share along with a particular cheese which will pair with the harvest as well. This is a bi-weekly share (every other week). The cost for the 8 week season is $225. The share will begin on Wednesday, July 6.
In regards to Babette's, a bi-weekly Pain Naturel will be $64 for the bread share. We will continue to have some Babette's bread and pastry available on Wednesdays at the Farm Store for purchase.
If once the share begins and envy consumes you, then of course you may begin the following week at a prorated price.
A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty.
Apricot and Cherry Focaccia
For the Dough:
- 2 cups all-purpose flour, or bread flour
- 1 1/2 teaspoons instant yeast
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 3/4 cup water, about 100-110 degrees fahrenheit
- 2 tablespoons olive oil
- 1 teaspoon pure vanilla extract
For the Topping:
- 4 tablespoons unsalted butter, melted
- 1/2 cup fresh cherries, pitted and halved
- 2 apricots, sliced
- 2 tablespoons turbinado sugar
- In the bowl of a stand mixer fitted with a dough hook, mix together 1 1/2 cups flour, yeast, sugar and salt until well combined. Add the water, olive oil and vanilla extract. With mixer on medium speed, mix until well combined, then slowly add 1/4 cup flour and mix until dough begins to pull away from sides and begins to look smooth but will still be sticky.
- Sprinkle surface with remaining 1/4 cup flour and knead dough until smooth and no longer sticky. Shape dough into a ball and cover with a light kitchen towel.
- Preheat oven to 150°F then turn the oven off. Butter or grease a 10”-12” cast iron skillet. Roll dough to size of skillet and fit into skillet. Cover dough again with light kitchen towel and place inside warm oven for 20 minutes.
- After 20 minutes remove skillet and set in a warm, draft-free place. Preheat oven to 400°F. Using the handle of a wooden spoon or fingertips, poke indentations in dough.
- Brush the top of the dough with half the melted butter. Sprinkle with half the turbinado sugar. Arrange the cherries and apricots on top. Brush fruit with remaining butter and sprinkle with remaining turbinado sugar.
- Bake in preheated oven for 20 minutes until golden and puffed. Cool in pan on a wire rack then slide focaccia out of skillet, cut into squares and serve.
Cure Organic Farm
7416 Valmont Rd.
Boulder, CO 80301