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Howdy CSAers!
Thanksgiving week is here which means if you are normally a Thursday, or Friday delivery please make sure you know what day your delivery is this week. You can simply click HERE for the Thanksgiving week delivery schedule. Also, if you are not going to be in town please let us know and we will place your delivery on hold. The shares this week should hold numerous veggies to create some fantastic Thanksgiving meals, and if you come up with anything that you want to share, please do for we always love new recipes.
Fruit shares this week will have apples, but unfortunately not apples from Colorado. We were working with a grower that had the packing shed that they were working with set aside apples to get us through the remainder of the season. Although, unbeknown to the grower the shed packed and sold all of her fruit, leaving us in a quandary for the remaining few weeks of fruit. This left the grower very angry and us in a bind, so we have decided to buy some apples from a few small organic growers in Washington. These growers have a difficult time edging into the markets amongst larger ones. We have included information about the growers that we are working with for the last few weeks and the apples that they grow. We apologize that we cannot finish with Colorado apples, but the crop was smaller this year and with the last of them being sold we have had to look elsewhere.
Have a great Thanksgiving with you and all yours!
This weeks shares may look something like this:
Single Share: Brussels sprouts, spinach, parsley, leeks, delicata squash, gold nugget squash, red beets, minighetti squash, cipollini onions.
Couple Share: Brussels sprouts, spinach, parsley, kale, leeks, delicata squash, gold nugget squash, red beets, blue hubbard squash, minighetti squash, cipollini onions.
Family Share: Brussels sprouts, spinach, parsley, kale, leeks, delicata squash, green cabbage, gold nugget squash, red beets, blue hubbard squash, Napa cabbage, cipollini onions.
Single Fruit Share:One jug of apple cider and one bag of apples (could be winesap, cameo, honeycrisp, pink lady or fuji)
*The apple cider is from Seth and Jeff Swartz at Delicious Orchards
Double Fruit Share: Two jugs of apple cider and two bags of apples (could be winesap, cameo, honeycrisp, pink lady or fuji)
*The apple cider is from Seth and Jeff Swartz at Delicious Orchards
Bread Share: Multi-grain
MouCo Cheese Share (one round per share): Farmer's Choice
Haystack Goat Cheese Share (one log per share): Farmer's Choice
Windsor Dairy Cheese: Farmer's Choice
Contents of the box may vary depending on weather, timing of the harvest and the whim of the farmer!
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Washington Apples and Their Growers
The Winesap apples are grown by George Driskell in Brewster, WA. Brewster is in northern part of Washington apple country, and Driskells have been growing apples for decades. These Winesap trees are left from the time when Winesap was one of the dominant varieties in Washington. This is an heirloom variety known for its high level of tannic acid, hence the name wine-sap.
The cameo is a Washington original discovered by chance...it made a "cameo appearance". These Cameos are grown by George and Apple Otte and their two sons in Ellisforde Washington just south of the Canadian border. The Otte family are first generation apple growers who take meticulous care of their orchard, and great pride in harvesting each piece of fruit at optimum ripeness. Apple and her cameos were recently featured on a prominent Seattle morning show.
The Honeycrisp is another exciting new variety, and these honeycrisp are grown by Bill Clark's Diamondback ranch in Washington's famed Lake Chelan valley. Here the relatively high elevation and an insulating lake effect combine to produce one of the top growing areas in Washington.
The Pink Lady and Fuji apples are grown by the Lott family at Applegate Orchard in Burbank, WA. Now on the second generation of growing, the Lott family recently added organic blueberries to their mix of organic apples. Burbank is located in one of Washington's early season growing districts, near the confluence of the Snake and Columbia rivers along the historic route of Lewis and Clark.
Phillippi Fruit Company is owned and operated by the Phillippi family. Now in its sixth generation as a grower and handler of Washington apples, pears, and cherries, the Phillippi family are pioneers in Washington's apple industry. Phillippi Fruit has been located in Wenatchee, the center of the Washington fruit industry, for over 100 years. The Phillippi family takes pride in helping organic fruit growers bring their tree fruit to market in a profitable and sustainable manner.
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Winter Shares!
If you are dreading heading back to the grocery stores this winter, we have a solution for you--Winter Shares! There are quite a few differences between our winter and summer share program, so read on. We don't offer as many options in regards to pickup locations, but we still try to have at least one in each area of the towns/cities we deliver to in the Front Range. Due to winter weather we do not offer winter shares to any of our Mountain Communities (I70 corridor and west of the Divide) or Wyoming (with the exception of Cheyenne).
Winter share deliveries begin the week of December 12th and continue through the week of June 4, 2012 for weekly deliveries.
Head over to our website to preview the list of winter pick up locations.
Questions? Call the CSA team at (970) 568-7654 or reply to this email.
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2012 Summer Shares Now Available! *10% Discount!*
Shares for the summer/fall 2012 season are now available, and if you sign up by December 31st you SAVE 10%!
**PLEASE NOTE - That all summer 2012 season sites and days are not final. Specific locations will be confirmed over the next month. Specific delivery days will be confirmed in May of 2012; All deliveries occur between Monday and Friday. |
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Apple Chutney
 12 cups apples (peeled, cored, chopped) 1 1/2 cups onion (chopped) 1 jalapeno pepper (minced, seeds removed) 4 cloves garlic (minced) 1 cup currants 1/2 cup dried cranberries, cherries, golden raisins, apricots or peaches (chopped) 2 inches ginger root (peeled and minced) 4 cups brown sugar (use less if fruit is sweet) 2 tsp ground coriander 1 tsp each ground cloves, mustard seed, salt 1 1/2 tsp chili powder 1 1/2 tsp each ground cumin and cumin seed 1/2 tsp ground cinnamon 1/8 tsp ground cardamom Combine in large saucepan. Bring to a boil, lower heat to medium and cook until mixture thickens and mounds slightly on a spoon, 50-60 minutes. Stir occasionally to prevent sticking. LAdle into hot sterilized half-pint jars to within 1/2 inch of the top. Seal with sterilized lids and process full jars in boiling water bath for 15 minutes. |
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Who's Your Farmer?
Your CSA Team
"Give thanks for unknown blessings already on their way."
~Native American Saying
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Caramelized Brussels Sprouts and Lemon
12 ounces Brussels sprouts (halved lengthwise, or quartered if large)
Coarse salt and ground pepper
2 tbs olive oil
1 tbs fresh lemon juice, plus lemon wedges, for serving
In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done). Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges. |
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Apple Topping
1/2 cup sugar or honey
2 tbs butter (melted)
2 tbs cornstarch
Mix together in a large saucepan
5 medium apples (peeled and chopped) 1 1/4 cups water or apple juice 1/4-1/2 tsp ground cinnamon Add and cook until apples are soft and mixture thickens. |
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Winter Squash Soup
1 onion (chopped)
1 medium tomato (cored, seeded and diced)
2 jalapeno chiles (stemmed, seeded and chopped)
1 1/2 pounds winter squash (peeled and cut into 1/2 inch cubes)
3 cups stock or water
1 tsp coarse salt
2 cups whole milk
Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.
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