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Grant Family Farms CSA Newsletter

Week 9 of 26August 8th-13th, 2011

Weekly Greetings!

August is upon us and with that brings the start of more of the "summer" veggies.  This week we anticipate some early harvests of favorites like sweet corn, cherry tomatoes, wax or flat beans, and cucumbers. You will see them listed below with stars next to them.  You may see them you may not, if you do it will be a nice bonus for the week, if not now worries for they are just starting and as the harvest expands you all will enjoy all of what the fields have to offer.

 

In regards to fruit, we are still working out the bugs in the system along with availability if fruit.  For all of you that received the smaller bags of fruit by mistake last week, you will find 1 large bag of peaches and one smaller bag, that will be together (you know who you are).  Otherwise for the rest of you we will be sending fruit in cardboard peach boxes.  Please take the boxes with you for reuse or request that the host recycles them.  We unfortunately don't have enough room on our delivery truck to take them the following week, and we cannot reuse them to deliver fruit.  The peaches this week are coming from Brian Cox at Big Bear, Brant Harrison at Kokopeli, Ellen Wilson at the Rocky Mountain Peach Company and Thomas Cameron at Rancho Durazno.

 

Please contact us if you were supposed to receive cherries last week , or anything else and we WILL make it right with you.

 

 

This weeks shares may look something like this:

 

Single Share: Cilantro, parsley, green onions, lettuce, turnips, collards, cabbage, red beets, summer squash, *broccoli, *sweet corn, *cheery tomatoes, *cucumbers, *wax or flat beans.

 

Couple Share: Chard, rhubarb, cilantro, parsley, baby dill, green onions, lettuce, turnips, collards, red beets, summer squash, *broccoli, *sweet corn, *cherry tomatoes, *cucumbers, *wax or flat beans.

 

Family Share: Chard, rhubarb, cilantro, baby dill, green onions, lettuce, turnips, collards, cabbage, red beets, summer squash, *broccoli, *sweet corn, *cherry tomatoes, *cucumbers, *wax or flat beans.

 

Single Fruit Share: Bag of Peaches

Double Fruit Share: 2 Bags of Peaches

 

Bread Share: Cranberry Walnut

Mouco Cheese Share(one round per share): Camembert

Haystack Goat Cheese Share(one log per share): Plain Boulder Chevre

Windsor Dairy Cheese:Colona

Mushroom Shares: 

Contents of the box may vary depending on weather, timing of the harvest and the whim of the farmer!

 

Cream of Cilantro Soup

1 bunch fresh cilantro

1 (32-ounce) package reduced-sodium fat-free chicken broth, divided 

2 tbs butter 

2 tablespoons all-purpose flour

1 (8-ounce) package fat-free cream cheese

1 (8-ounce) container light sour cream

1 garlic clove, minced

1/4 tsp salt

1/4 tsp ground red pepper

1/4 tsp ground cumin

Garnishes: fresh cilantro sprigs, light sour cream

 

Remove stems from cilantro, and coarsely chop leaves.  Process cilantro and 1 cup chicken broth in a blender or food processor until blended, stopping to scrape down sides.  Melt butter in a Dutch oven over medium heat; whisk in flour. Gradually add remaining 3 cups broth, whisking constantly until mixture is smooth. Boil 1 minute. Stir in cilantro mixture, cream cheese, and next 5 ingredients; simmer soup 15 minutes. Garnish, if desired.

 

Chard Fritters

1 lrg bunch fresh swiss chard (lightly steamed, drained and chopped -roughly 1 packed cup of cooked swiss chard)

1 stalk green onion (finely chopped)

salt and freshly ground pepper to taste

¼ tsp. freshly grated nutmeg

1 tsp. sugar

½ c. grated parmesan cheese

4 eggs (lightly beaten)

1/3 c. milk

1 ½ c. self-rising flour

1 tsp. baking powder

vegetable oil for frying

 

In a large bowl, mix the swiss chard, green onion, salt, pepper, nutmeg and sugar. Add the cheese, eggs, and milk, and stir to incorporate. Lastly, add the flour and baking powder. Mix well to form a thick batter (adjust thickness by adding more flour or milk, as needed). In a medium-sized pot, heat the vegetable oil (medium-medium high temperature). Avoid frying at a very high temperature; otherwise, the exterior of the fritter will brown before the interior is fully cooked. Using either a small cookie scoop or two spoons, drop the batter by tablespoonfuls into the hot oil. Fry until deep golden brown, flipping the fritter over to ensure even cooking. Drain on paper towels and serve immediately.

Beet, Citrus, and Avocado Salad

Dressing:

2 tbs lemon or lime juice

1 tsp cumin seeds, lightly toasted and ground

Salt and freshly ground pepper

1/2 tsp Dijon mustard

1 tbs walnut oil

2 tbs canola oil

 

For the salad:

1 bunch beets (about 1 pound), scrubbed and roasted

1 pink grapefruit

1 medium-size or large ripe but firm Hass avocado, sliced

2 tbs slivered fresh basil

 

Mix together the lemon or lime juice, the ground cumin seeds, salt, pepper and Dijon mustard. Whisk in the walnut oil and canola oil.  Peel the roasted beets, and slice or cut in wedges. Toss with 2 tablespoons of the dressing.  Cut away both ends of the grapefruit so that it sits flat on your work surface. Cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Hold the grapefruit in your hand over a bowl to catch the juice, and cut away each segment from between the membranes.  Arrange the beets in the center of a platter, and surround with the grapefruit and avocado slices. Drizzle on the remaining dressing, and drizzle any grapefruit juice in the bowl over the grapefruit and avocado. Sprinkle on the basil, and serve.

~Compliments of Martha Rose Shulman


Who's Your Farmer?
Your CSA Team
 
"Sun is shining. Weather is sweet. Make you wanna move your dancing feet." 
 
~Bob Marley
In This Newsletter
Cream of Cilantro Soup
Chard Fritters
Beet, Citrus and Avocado Salad
What's This?
August Farm Dinner
Upcoming Events
Creamed Turnip Hash

What's This?
Chard


Collards


Caraflex Cabbage


Turnip


August Farm Dinner
Farm Dinner
August 13th!
Join us on the farm for a evening of food, music, good conversation and a meteor shower!

Food by Chef Amy Pontious of the Garden of The Gods Gourmet

Music by Scott Von

All dinners will be assisted by chef students from the Auguste Escoffier School of Culinary Arts

Click HERE for more info or to purchase tickets

 

Upcoming Events

August 20th, 2011

 A Night in The Park Benefiting the Mountain Area Land Trust and Highlighting the Produce of Grant Family Farms

Click HERE for Info

 

August 27th, 2011

Field To Fork Dinner
Legacy Land Trust Annual Fundraiser Event

Click HERE for Info 

Creamy Turnip Hash
1 large turnip 

2 tbl spoons Butter 

1 tsp Salt 

1/4 tsp Pepper 

1 tbl spoon Parsley 

2 oz Cream

*Feel free to add other veggies to this!

 

Peel turnip and chop into small pieces. Boil until tender; drain and return to pan. (mash if desired, or leave chunky) Add butter, seasonings and cream. Let boil up once and serve.

 

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