|
Grant Family Farms CSA Newsletter |
|
|
| Week 5 of 26 | July 11th-July 16th, 2011 |
|
|
Hi There,
I hope you all had a fun and festive 4th of July with friends, family, fire works and BBQs. We are now fully in July, which means the fruit shares are beginning this week, so I have some updates for you.
The Western Slope, where most of the fruit is grown in Colorado experienced some very cold temperatures in February (as did we) and some hard frosts in late April and early May that took out the cherries and apricots. One orchard, First Fruits run by Kris and Kevin Kropp not only lost their cherries, but also their peaches, and some of their apples and are in the middle of the unknown limbo land right now as to what the future will hold for their family business.
Unlike vegetables where a hail storm or set backs have some plan B's set into them, with fruit you have one chance per year, with much of that weighted in Mother Nature's plans. So the bad news is cherries and apricots will most likely not be available this year, but we will continue to work on options. Our intent is to always deliver fresh fruit.
The good news is two-fold. One, the peaches, pears and apple crop look very good and strong, so those should be in typical stellar Colorado form this season. There are also some plums available. We have also been growing some of our own fruit trees in our nursery (apricot, pear and plum) to be planted next spring to bring our orchards to about 20 acres. Secondly, we had planned ahead and made some moves to ensure that we would have something to deliver for you in your fruit share for the early season. We had some organic Colorado cherries made into wine this winter and bottled just in case. In addition we are working with Seth and Jeff Schwartz from Delicious Orchards in Paonia, who run Big B's cider to provide some Colorado Organic cider blends for you. We know that you are hankering for some Colorado fresh fruit, and we are working with about twelve different orchards this season, so we will keep you posted as to developments on the fruit front. Please contact us with any questions or comments, (howdy@grantfarms.com or (970) 568-7654).
This weeks shares may look something like this:
Single Share: Baby salad greens, spinach, butter lettuce, kale, green garlic stem, broccoli, baby beets, snow peas, free 1/2 doz eggs.
Couple Share: Baby salad greens, rhubarb, spinach, green onions, butter lettuce, kale, garlic scapes, green garlic stem, broccoli, baby beets, snow peas, free dozen eggs.
Family Share: Baby salad greens, rhubarb, spinach, baby dill, green onions, butter lettuce, red leaf lettuce, kale, collards, garlic scapes, green garlic stems, baby beets, snow peas, free dozen eggs.
Single Fruit Shares: 1 Jug of Colorado Organic Apple/Cherry Cider, 1 Bottle of Colorado Organic Cherry Wine
*Keep cherry wine in the refrigerator after picking up!
Double Fruit Shares: 2 Jugs Of Colorado Organic Apple/Cherry Cider, 2 Bottles of Colorado Organic Cherry Wine.
*keep cherry wine in the refrigerator after picking up!
Mouco Cheese Share (one round per share): Camembert
Haystack Goat Cheese Share (one log per share): Applewood smoked.
Mushroom Shares: Shitake
Contents of the box may vary depending on weather, timing of the harvest and the whim of the farmer! |
|
|
Spinach and Green Garlic Souffle 
The Garlic Infusion
3/4 to 1 cup minced green garlic, about 5 small heads
1 cup cream or half-and-half
1 thyme sprig
The Soufflé
4 tbs unsalted butter, plus extra for the dish
1/2 cup freshly grated Parmesan cheese
1 bunch spinach (stems removed)
4 tbs all-purpose flour
1 1/3 cups milk
sea salt and freshly ground pepper
1 scant cup (about 4 ounces) mild goat cheese
4 egg yolks
6 egg whites
Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese. Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes. Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish. |
|
Cilantro Pesto Pasta
 1) Boil 16oz pasta of choice (I like shells, but anything will do)
2) Make batch of cilantro pesto (throw it all in the food processor):
1 bunch fresh cilantro (coarsely chopped)
5 cloves garlic, (minced)
Splash of white wine vinegar
1/4 cup grated Parmesan cheese (or 1/4 cup ground raw cashews plus nutritional yeast for dairy free option)
1/2 cup walnuts or pine nuts
1/3-1/2 cup olive oil
salt and pepper to taste
3) Saute whatever veggies you'd like (I like mushrooms and spinach). Stir in pesto until well incorporated. Add additional olive oil if it seems dry. Toss with cooked pasta. Done! This also reheats well.
~Compliments of fellow CSA member, Kim Buettner |
|
|
Enjoy your week!
Your CSA Team
"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."
~Pat McNelis |
|
|
|
|
|
Farm Dinners
We are hosting three amazing farm dinners this summer featuring seasonal produce and meats from our farm, cocktails, tours, live music and a three-course dinner in a picturesque garden setting...and you are invited!
July 23rd
August 20th
September 17th
|
|
From The Flower Field
This week in the flower field our annuals are starting to bloom. You may have seen some tall bright orange, yellow, and pink stalks in your bouquets, which are snapdragons. These are just coming into bloom, and our zinnias are not far behind. In a few weeks you will see statice as well as asters and verbena. Our first planted sunflowers are just over a foot or so high and will be bursting into color in a few weeks.
Thank you for being a part of the farm; enjoy the season's harvest!
~Chelsea |
|
Spinach and Garlic Scape Salsa
Serve with rice & roasted baby beets for a beautiful color
2 cups spinach (rinsed & dried)
1/2 cup chopped garlic scapes
1/4 cup parmesan cheese
1/4 cup olive oil
2 tablespoons butter
salt & freshly ground black pepper to taste
Place spinach, scapes & parmesan in food processor and pulse until mixture is chunky. With machine running, pour in olive oil. Process until mixture is smooth. Add butter, salt& pepper & mix. |
|
Baby Beets w/ Their Greens
Rich in vitamins and minerals, baby beets and greens are a fresh, healthy taste of the spring harvest.
Baby beets with their greens
2 tbs butter
Dash of cider vinegar
Cut off tops to within a half-inch of their roots. Wash greens and put aside. Clean beets under running water but do not peel. Boil beets 15 minutes or until fork can pierce the beets. Slip off skins under running water. Put greens in a pot with the butter. Add beets with a dash of vinegar. Stir up together and serve when greens are wilted. |
|
|
|
$40
in Green Bucks! |
During the month of July, when you refer a friend, coworker, neighbor, or anyone else to the CSA, we will add DOUBLE Green Bucks into your account for use for shares and for one-time orders of farm products (eggs, mushrooms, meat and poultry). Simply let them know to indicate you when signing up (there is an area right before payment that will ask), and we will add the Green Bucks to your account.
| | Offer Expires: July 31st, 2011 |
|
|
