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







Potatoes – from White Mountain Farm in Mosca, CO


Tomatoes – Olathe

Butternut Squash – Olathe

Corn – Olathe

Fruit Share

Gala Apples

Jonagold Apples


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.

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…

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

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


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