Archive | October, 2009

The Grand Finale

10 Oct

The share this week  is the last of the season.  It is a bittersweet time of the year for us.  We are ready for a rest from the intensity of the work on the farm, but we miss sharing the abundance of fresh food grown here on the land.

Though farming is generally hard work, the season operated really smoothly for us.  We had great CSA member and market support.  Our work crew was stellar this year with very knowledgeable employees and several working members pitching in.  The gardens, having been worked last season and maintained to a high standard this season,  greatly increased in production.

We enjoyed supporting other local and regional food producers and feel these supplements to our share really add to the diversity of what we can grow in this area.  Glenn, at Austin Family Farm, was able to get us great warm season fruit and vegetables.  Most of the warm season vegetables were grown in Olathe.  Most of the fruit came directly from the Austin Family orchard, including the berries and grapes, which have just come in to full production this season.    We also featured a variety of potatoes from White Mountain Farm in Mosca.  We traded some carrots and kale with Beki at Javernick Family Farms in Canon City for a couple weeks of peppers and some garlic.  And we also brought in Erin’s Geothermal Greenhouse salad mix in the share.

We hope everyone had a good experience with the shares this season.  We will put out  a survey in the next couple of weeks to get some feedback on what you liked and what could change to improve your experience.  Along with the survey I will have another blog post of the season in pictures.

Garden Share

Beets

Carrots

Cabbage

Collards

Garlic – Javernick

Leeks

Onion

Assorted Peppers – Javernick

Potatoes – White Mtn. Farm

Tomatoes – Olathe

Winter Squash, Delicata – Olathe

Fruit Share

Apples

Pears

Join us for

The 3rd Annual Pumpkin Patch

A Fundraiser Event for Guidestone

October 17th and 18th & 24th and 25th

Saturdays 10 am- 4 pm

Sunays 12 pm – 4pm

$5 Admission

under 3 free

The event will include a wagon ride out to the pumpkin patch, crafts, games, face painting and petting zoo.

Pumpkins, Barbecue Brat Lunch, Baked Goods, coffee, tea, and cider will also be available for an additional cost.

Learn more about the Guidestone Organization  at http://www.guidestonecolorado.org/Page.aspx?PageID=1705

Shed Fest

People ask about what FibArk means and now there is Shed Fest. Shed Fest is the annual festival of the Central Colorado Foodshed Alliance.  The festival starts at 11 am , on Saturday the 17th of October.  The festival is held at the Steam Plant in Salida.   The daytime event is free to the public and will include a Farmers Market, prepared food, live music, expo of local businesses and non-profit  organization, crafts for the kids, spinning and knitting demonstrations and a canning demonstration class (contact Seth at 207-2287 for preregistration, space is limited) offered by the Master Canners.

The outdoor event runs until 3pm.  At this time the festival will move indoors to screen the local food related movie Fresh.   To check the film out go the  http://www.freshthemovie.com/.

Shed Fest continues into the night with a ticketed event beginning  at 5 PM and commencing at 11PM.  Tickets are $20 and will be available at the door.    The evening gala includes a dinner of local food prepared by local chefs and a contra dance called by Eleanor Farhney with the music of Andrea Earley Coen and Friends. The silent auction will also continue into the evening.   Child care is available for the evening portion of the Shed Fest event.

The festival will be a day of celebration and fun.  Please tell everyone you know and come celebrate the harvest season.

If you are a CCFA member, you are eligible for free tickets (depending on your membership level) for the evening event.  Please contact Seth Roberts at 207 2287 for more details.

Squash Roasted Pepper Soup

This is a recommended recipe from our friend Kristine.  Sounds yummy!  In her words this soup rocks!

2 tbsp butter

4-5 tbsp olive oil

1 cup diced onion

3 cloves minced fresh garlic

1 ½ cup diced carrots

Butternut 1 tart apple, sliced but unpeeled

1 roasted red bell pepper (fresh or in a jar)

8 cups peeled and cubed butternut squash

6 cups chicken or vegetable stock

salt and pepper to taste, ground nutmeg to taste

1 cup heavy cream

May add red pepper flakes to taste to spice up a bit

Heat butter and oil in large stock pot. Add onion and garlic, cook until tender. Add carrots, apples, bell pepper and squash. Pour in stock and season with salt, pepper and nutmeg. Bring to a boil, reduce heat and simmer until vegetables are tender.

When all is tender, use immersion blender to puree to your likeness. If you don’t have an immersion blender, you will need to puree in small batches in a regular blender. Return all to stock pot; add cream and any other seasonings you wish. Heat through, but don’t boil.

When serving, may top each bowl with a dollop of sour cream, if desired.

One More Share to Go

3 Oct

Good morning.  There have been some chilly mornings here on the farm this week.  Thursday a.m. was about 20 degrees.  When it gets that cold even some hardy vegetables go.  We lost a good amount of lettuce and cursed ourselves a bit for not getting it out of the garden sooner.  Unfortunately, Friday a.m. was forecasted for 20 and Thursday was supposed to be much warmer.  Still, the share is abundant.  The carrots are the most beautiful of the season.  There are big beets and lots of other goodies from the garden.  From the Western Slope we still have sweet corn, tomatoes, and some nice butternut squash.  Thanks to our farm friend, Gary Fleener, who was making a trip to the San Luis valley, we also have White Mtn. Farm potatoes.  Yummy!

Next week will be the last of the shares.  To extend your farm fix a little, we welcome all of you to the fall celebrations in the following weeks.

Shed Fest, a festival brought to you by Central Colorado Foodshed Alliance, will be a day long celebration of the foodshed.  There will be activities from 11 am to 11 pm.  More information to follow next week.  And of course join us for the Pumpkin Patch starting the weekend after the last share.

Garden Share

Beets

Carrots

Cauliflower

Chard

Leeks

Onions

Potatoes – from White Mountain Farm in Mosca, CO

Kale

Tomatoes – Olathe

Butternut Squash – Olathe

Corn – Olathe

Fruit Share

Gala Apples

Jonagold Apples

Pears

Arugula, Pear and Blue Cheese Salad with Walnuts

This sounds like a nice flavor combination.  I also saw several recipes out there using lettuce and salad mix in place of the arugula.  It could also make a nice filling for a sandwich if you were to chop it up a little more.

http://www.cookthink.com/recipe/7189/Arugula_Pear_Blue_Cheese_And_Walnut_Salad

Beet Cake

Martha, a member from Leadville, sent this recipe in to us.  Looks like a good one and a good way to use up your beets.   

From “How to Cook Everything Vegetarian”:

12 tablespoons (1 1/2 ) sticks butter, softened, plus some for greasing the pan

2 medium beets (about 8 oz), peeled, and quartered

1 ½ cups sugar

2 ½ cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

4 eggs

½ cup milk

Orange glaze

  1. Preheat the oven to 350 degrees.  Grease a round bunt pan with a little bit of butter.  Put the beets in a blender or food processor with ½ cup of the sugar and pulse a few times to puree.  You should have about 1 cup.
  1. Combine the flour, baking powder, and salt in a large bowl.  In a separate bowl, use the electric mixer to beat the 1 ½ sticks of butter and the remaining 1 cup of sugar until creamy.  Add the eggs one at a time and beat until light and smooth.  Beat in the beet puree.  Mix in about a third of the flour mixture, followed by about half of the milk; add another third of the flour, followed by the rest of the milk, then finally the rest of the flour.  Stir gently until the batter just evens out.
  1. Turn the batter into the prepared pan and bake until the middle is set (your fingers should leave only a small indentation when gently pressed into the cake), 45-50 minutes.  Meanwhile, prepare the cake glaze.  Leave the cake in the pan.  Cool for about 10 minutes, then pour the cake glaze all over the top;  let sit for at least and hour before serving.  Store at room temperature, covered with wax paper, for up to 2 days;  use plastic wrap and it will keep for an extra day or so.

Fennel cake with Grapefruit glaze. With a subtle anise flavor:  Substitute finely chopped fennel for the beets and grapefruit glaze instead of orange.  Proceed with the recipe above.

Orange Glaze

Use nearly any citrus in place of orange; tangerine, grapefruit, and blood oranges are all delicious.

½ cup freshly squeezed orange juice

1 tablespoon grated orange zest

½ teaspoon vanilla extract (optional)

3 cups confectioners’ sugar, plus more as needed

Squash Soups

Butternut squash makes a fantastic pureed soup.

Butternut and apple with some nice demonstration pictures…

http://userealbutter.com/2007/11/11/roasted-butternut-squash-soup-recipe/

Some butternut squash soups from Martha.  At least there aren’t any belly fat reduction ads on her site.

http://www.marthastewart.com/recipe/curried-butternut-squash-soup?

http://www.marthastewart.com/recipe/pureed-butternut-squash-soup?

We’ll see you here next week.  Enjoy the share.