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Grant Family Farms CSA Newsletter

Week 11 of 26August 22nd - August 27th, 2011

Hello Again CSAers,

Howdy from your farm.  Well I guess summer has hit for some of you as we are into tomatoes, and that is the sign of summer, that along with swimming, sun, sun burns, bike rides, camping and well other summer things.  For a few days this past week it felt like fall was approaching, which I know it is, but if you are like us, we try and keep summer around as long as we can.  

 

This week you will begin to see heirloom tomatoes.  We grow about 14 varieties and depending on the weather you will see as many of these as mother nature allows.  These tend to be misshapen and different in appearance that your typical tomato, this is how they like to be, so don't be put off by appearance, but instead slice it open and enjoy trying something new and different, like Zima in the late 90's (ok not really but the last time I heard the phrase "something different" that is what came to mind, those who remember will remember).  

 

You also may see some eggplant and peppers this week, but if not you will for they are just starting to be ready as they have been enjoying the hot weather of late July and August.  

 

The fruit shares will continue to be peaches, due to it being peach season in Colorado, as well as some cider or applesauce to try and break up the peaches a bit.  We are hoping to be into some pears and possibly some plums next week, but time will tell.  Some interesting information for our fruit members, Brian Cox, one of our fruit growers is planning on using the money we spend with him for fruit this season to plant 4 acres of table grapes for future fruit shares.  So your support gives him new opportunities to offer more variety to you in the future.

 

You will continue to see sweet corn this week, and for those who did get a worm, but looked past it know that it was well worth it, for it has been delicious!

 

PLEASE, PLEASE, read the section below about tomato containers!  We are trying a new method this season to try and protect the valuable fruit/veggie during transportation and we can really use your help.

 

This weeks shares may look something like this:

Single Share: kale, Yukon gold potatoes, Napa cabbage, red beets, heirloom tomatoes, sweet corn, cherry tomatoes, cucumbers, summer squash.

Couple Share: Lettuce, kale, cooking greens, Yukon gold potatoes, Napa cabbage, red beets, heirloom tomatoes, sweet corn, cherry tomatoes, cucumbers, summer squash.

Family Share: Lettuce, kale, cooking greens, Yukon gold potatoes, Napa cabbage, red beets, heirloom tomatoes, sweet corn, cherry tomatoes, cucumbers, summer squash.

 

Single Fruit Share: A bag of peaches and either a bottle of cider or jar of applesauce.

Double Fruit Share: 2 bags of peaches and either 2 bottles of cider or 2 jars of applesauce.

 

Bread Share: Sourdough

Mouco Cheese Share (one round per share): Truffello

Haystack Goat Cheese Share (one log per share)Cracked Pepper

Windsor Dairy Cheese: Nakhu

Mushroom Shares: Either oyster or shitake

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

Tomato Containers - Please Help!  PLEASE READ
If you have any, or will once you are done any gallon milk containers, we want them!  Now, we do need a little help from you, for we don't just want the containers.  We are working on a way to deliver tomatoes to you without being damaged, so we would like any of your gallon milk containers, but we only want the bottom half.  If you have any of these, please rinse and cut the top off and bring them to your pickup site with you when you go to pickup your shares.  Our drivers will grab them when they come by and get them to us, and then back to you again with tomatoes!

 

One More Farm Dinner!
Farm Dinner
Come join us for the last farm dinner for the season.  The dinner will feature seasonal offering s from the farm, as well as live music in a picturesque garden setting.  Please click HERE for a write-up from the last dinner.  Details for the next one are below, we hope to se you there!


September 17th
Food Prepared by Chef Eric Inscho Of Jay's Bistro

Music provided by Maxwell Hughes

 

Click HERE to order tickets


What's Organic About Organic? Screening
Join us for a screening of the film What's Organic About Organic? Wednesday August 24th.  What's Organic About Organic? reveals what's at stake in creating and maintaining meaningful standards for organic production to protect interests, the environment, and the livelihoods of family farmers.  The film also features your farmer, Andy Grant!

When: August 24th, at 7pm-9pm
Where: Lyric Cinema Cafe, 300 East Mountain Ave, Ft. Collins

 

Kale With Tomatoes, Garlic and Thyme
1 tbs plus two tsp extra-virgin olive oil
2 cloves garlic
2 cups cherry tomatoes
1 1/2 tsp fresh thyme leaves
1 bunch, chopped kale leaves
Coarse salt and ground pepper

In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.
Dried Heirloom Tomato Pizza
Flour, for dusting
Extra-virgin olive oil, for drizzling
4 ounces thinly sliced mozzarella cheese
 1/4 cup fresh basil leaves
Coarse salt and freshly ground pepper

1. Shape dough into a round. Holding top edge of dough round in both hands, let bottom edge touch work surface. Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round.  Add flour to a cooking sheet or pizza pan.

2. Drizzle olive oil over pizza dough, leaving a 1-inch border. Arrange cheese evenly over olive oil. Top with tomatoes and basil; season with salt and pepper.

3. Heat oven to 375. Bake for 30-45 minutes or until pizza dough looks done.  Remove pizza from oven drizzle with additional olive oil, if desired. Slice and serve.
Who's Your Farmer?

 

Your CSA Team!

 

"The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable.  I am not alone and unacknowledged.  They nod to me and I to them."

~Ralph Waldo Emerson  

In This Newsletter
Tomato Containers!
Last Farm Dinner
What's Organic About Organic?
Kale w/ Tomatoes, Garlic, Thyme
Dried Heirloom Tomato Pizza
What's This?
GMO Corn?!
Oven-Dried Heirloom Tomatoes
8 Things To Do w/ Napa Cabbage
Kale Crisps
What's This









GMO Corn to Enter Fresh Corn Market
GMO corn has until recently been grown for use as oils, sugars, animal feed and fibers, but this is about to change.  Please click the link below to read an article on how Monasanto is now interested in the fresh corn market.  Read and be informed about your food!

Click HERE for the article

 

Oven-Dried Heirloom Tomatoes
3 heirloom tomatoes, sliced crosswise 1/2-inch thick
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Preheat oven to 250 degrees.  Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.
8 Things To Do With Napa Cabbage
Wondering what to do with the Napa cabbage you received in your share this week?  If so, click HERE for some ideas.

 

Kale Crisps W/ Sea Salt and Lemon
1 bunch kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons
2 tbs extra-virgin olive oil
Finely grated zest of 1 lemon
Flaked sea salt or coarse salt, for sprinkling

Preheat oven to 375 degrees. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake, tossing kale and rotating sheets halfway through, until crisp, about 15 minutes. Let cool on sheets. Sprinkle with lemon zest and salt, and toss to coat.
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