Newsletter – Sept 22, 2021

NOTE: This blog is posted by a volunteer. No one from the farm checks or responds to messages here. You must contact the farm directly with any questions, comments, etc

Dear Friends of the Farm,

This is week 15 out of an 18-week season. You will be getting red potatoes, sweet corn, garlic, yellow onions, carrots, radishes, honeydew, cauliflower, cucumbers, bell, banana, anaheim & jalapeno peppers, kale, and tomatoes. This is that sweet time of year before fall really hits us. It’s precisely at this time that we work to give thanks and remember to relish all these beautiful vegetables while they’re still around!

Hot tip: any pepper that is starting to turn a different color, if left on the counter, it will continue to turn.

Hot tip #2:  If your honeydew is too firm, leave it out on the counter and it will continue to mature and soften.  It will be sweeter and the flesh will be softer.

Fruit Share Members: We would like to apologize to those of you who received what appeared to be moldy peaches. This was in fact a harmless fungus that occurs only on the skin of the peach when they’re picked after torrential rain. The peach beneath the skin remains unaffected. We hadn’t planned on delivering these peaches to you at all and felt it was a bonus box because of that! In the future we will work harder to inform you in a timely fashion about the fruit you’re getting. We hope you figured out quickly that there wasn’t anything wrong with these peach and enjoyed the last of the season. Apples will be headed your way the first week of October!

Kipling & Coalmine Winter Distribution Center: Oops! We messed up and didn’t include the Kipling & Coalmine winter distribution center on our Winter Share sign up form. Kristen will still be graciously running her Littleton distribution center for us this winter. Feel free to pencil that option in on your form. We will update the form shortly!

Calling all members!!! We are in desperate need of your help. We are currently operating with only three full time employees after losing three employees last month. As such, we need help harvesting root vegetables. Please consider coming out and working together as a CSA toward the common goal of getting as much produce harvested as possible for the Winter Share!

Work days will be the first two Sundays in October, the 3rd and the 10th, from 8 am – 5 pm. Come for any amount of time that you are able! We’ll take a lunch break from 12-1 (consider bringing a sack lunch). For those of you who can bless us with your presence, there will be extra veggies and our unending gratitude to take home with you. If you haven’t been able to come out yet this is a great opportunity to do so. Kiddos, extended family, and friends are all welcome! Social distancing will be very easy as we will be working outside (masks are optional). Please join us!

Sign up for workdays: We will have a signup sheet available at your Distribution Centers. Consider carpooling with other members from your Distribution Center and making the trip more fun!

Quote of the week:

“At first people ate simply because they were alive and because food was tasty. Modern people have come to think that if they do not prepare food with elaborate seasonings, the meal will be tasteless. If you do not try to make food delicious, you will find that nature has made it so.” ― Masanobu Fukuoka, The One-Straw Revolution

Thank you for supporting us, Kyle, Sam, Jacquie, and Jerry

Newsletter – Sept 15, 2021

NOTE: This blog is posted by a volunteer. No one from the farm checks or responds to messages here. You must contact the farm directly with any questions, comments, etc

Dear Friends of the Farm,

This week you are getting red potatoes, sweet corn, red beets, Japanese eggplant, cauliflower, green or red bell peppers, yellow bell peppers, Anaheim peppers, poblano peppers, jalapeno peppers, beefsteak tomatoes, heirloom tomatoes, and orange flesh honey dew.

Winter Shares: We have not filled all our Winter Shares and are still taking orders! You can sign up online and we will send order forms (link below – must print, fill out both the sign up and declaration form & return to the farm) to your distribution centers as well.

Not sure what to do with your peppers? Check out the recipe below! You can use any of the peppers in your share for this recipe. Vegan? Substitute with a vegan cheese!

Blistered Cheesy Peppers BY MOLLY BAZ

It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. But that’s also what makes it so great. Inspired by the must-order fried, cheese-filled peppers at Gregory’s Corner Taverna in Astoria, Queens, it all comes together in about 10 minutes. Just broil poblano chiles until charred and softened, stuff them with pepper Jack (though any melting cheese will work great here), and then finish with topper of quick-but-mighty marinated shallot dressing. Serve alongside some grilled sausages to make a full meal of it.

Ingredients

4 SERVINGS

1 large shallot, halved, thinly sliced lengthwise

2 Tbsp. red wine vinegar

1 tsp. sugar

¾ tsp. kosher salt, plus more

3 Tbsp. extra-virgin olive oil, divided

2 large poblano chiles or 3 large Cubanelle peppers or Anaheim chiles (about 8 oz. total), cut in half lengthwise, seeds and ribs removed

Freshly ground black pepper

8 oz. pepper Jack, cut into ½” cubes

2 garlic cloves

Preparation

Step 1

Using your fingers, toss shallot, vinegar, sugar, ¾ tsp. salt, and 2 Tbsp. oil in a small bowl to combine. Let sit while you prepare the chiles.

Step 2

Heat broiler. Arrange chiles on a small rimmed baking sheet. Drizzle all over with remaining 1 Tbsp. oil; season with salt and black pepper. Turn chiles cut side down and broil until slightly softened and skins are blistered all over, about 5 minutes.

Step 3

Remove from oven and, using tongs, turn chiles cut side up. Divide cheese evenly among chile cavities. Finely grate garlic over, frequently tapping grater against baking sheet to help release garlic somewhat evenly over everything.

Step 4

Return chiles to broiler and broil until cheese is melted and browned in spots, about 3 minutes.

Step 5

Transfer chiles to a platter. Spoon shallot dressing over and season with more black pepper.

With love from the farm,

Kyle, Sam, Jacquie, & Jerry

Newsletter – September 6, 2021

NOTE: This blog is posted by a volunteer. No one from the farm checks or responds to messages here. You must contact the farm directly with any questions, comments, etc

Dear Members of the farm,

This is week 13 of an 18-week season.  You will be getting red potatoes, sweet corn, carrots, muskmelon (may be short so everyone may not get one), orange flesh honeydew, cucumbers (one of any type), eggplant, bell peppers, tomatoes, anaheim peppers, and poblano peppers.  What a delicious week…

Honey & Oil:  Members who ordered monthly (both oil and honey) deliveries and those who ordered a second 32oz bottle of oil will get them this week.  Please Note:  If you are finding you need more of either of these products, call or email us.  Please do not neglect to tell us your DC location!  The order is needed no later than September 25th for an October 4th delivery.

Winter Share:  We are attaching the Winter Share form to this newsletter in hopes you will fill it out and return it so we can plan for the winter.  So far, only about 100 members have chosen to go with this share and most of them signed up for this last spring.  We believe we have enough produce for 50 to 100 more shares.  So spread the word or share this form with your friends.  Thank you

Colorado Senate Bill 21-087, Forever changing the face of Colorado agriculture:  Early this year a bill was introduced into the senate known as “Agricultural Workers’ Rights”.  This was recently signed into law by Governor Polis.  What does this mean for farmers?  The people and groups who pushed this bill did so on behalf of agricultural workers and workers’ rights, however the outcome will most likely be severely detrimental to Colorado farms and their employees.  The issue that has the most potential to damage Colorado farms is how the overtime rules will be written.   We will be required to pay overtime to our employees; however, we don’t yet know what will be classified as overtime.  The original proposition was that overtime will start after 40 hours per week or 12 hours in a day. 

We’re currently in a government program called H2A where people come from Mexico for 9 months of the year.  They are paid, provide with housing and driven to town weekly for any needed provisions.  We are responsible for all their needs.  We take this responsibility very seriously.   The H2A regulations are stringent on all fronts.  Our housing must meet high quality standards (our own home would not meet them).  They’re paid a fair wage above the minimum required.  We’re inspected to make sure we’re following guidelines.  H2A workers surveyed in Colorado reported that they won’t be able to come back to work here if they cannot be offered more than 40 hours per week.  The issue here is that farmers cannot afford to pay time and a half when workers go into overtime.  They’ll simply have to stop work when the limit has been reached.

 Farmers very rarely, if at all, have a collective voice.  We only constitute 1% of the population in the US.  There are many issues here that are complicated to address.  But in a nutshell, we only have a limited amount of time to get certain work completed.  For example, our honeydew field is ready to pick.  If we don’t pick them when they’re ready, they will rot in the field.   The plants won’t produce again.  That was our only chance to get them out to you.  The same goes for when we need to weed.  If we miss a window which can be as small as a few days, the weeds outgrow the crops, and we can’t catch up.  We abandon the crop in those situations.  We have a short lived and very intense growing season here in Colorado.  If we don’t act quickly, we lose big. 

Most workers do not work year-round, therefore they want the maximum number of hours available.  They then live off what they’ve made during the growing season for the remainder of the year.  Most can build their family’s homes and go above & beyond providing for their immediate and extended families in Mexico with their farm wages.  If H2A workers refuse to come here, we will not have any employees.  We can’t run the farm without people to help us plant, harvest, weed, and irrigate.  (We joined the H2A program in 2020 because we could no longer find American workers.)

Where would you see the results of this bill and how will it affect you? The middle-sized farms will cease to exist.  What will remain are some 1-5 acre farms and the huge mega farms.  Farmers markets could begin to look slim or will have to close.  It’s very likely that most Colorado farms will go out of business, and we could very easily be one of them.

Did you know that 72% of your food in grocery stores come from outside the United States where there are less stringent regulations for ag workers, chemicals and processing?  Do you know where your food comes from? Have you noticed the Country of Origin labels?  They should be on everything from meat to your vegetables.

We desperately need your voice and public input while rulemaking for this bill takes place!!!  Please add your comments immediately if you would like mid-sized farms, CSA farms, and farmers markets to remain in Colorado.  You can head to the CDLE (Colorado Department of Labor and Employment) website to submit comments.  You can google: “CDLE Agricultural Labor Rights and Responsibilities Public Comment”.  The direct link is: https://docs.google.com/forms/d/e/1FAIpQLSci49EmAsxXtGTCZGT9pRMWHZxFarVopNcY5wGATdSGAvosSA/viewform

Thank you for supporting us and all Colorado farmers,

Kyle, Sam, Jacquie, and Jerry

Newsletter – Aug 30, 2021

NOTE: This blog is posted by a volunteer. No one from the farm checks or responds to messages here. You must contact the farm directly with any questions, comments, etc

This week you are getting: Yukon Gold potatoes, red onions, cabbage, beets, lemon and regular cucumbers, globe eggplant, bell peppers, anaheim peppers, muskmelon and watermelon. We are going to take a break from tomatoes, we are still in between plantings. Hopefully the next planting will be on soon.

Meat: All meat fees are due in full between October 1st and November 1st. Hogs will be the first thing to go to processing in October and November, lambs will be processed in November, and steers will be processed in December and the very beginning of January. We will be contacting those of you who ordered meat individually via phone and/or email.

Fruit Share: Fruit share holders will be getting a box of peaches again this week! The peaches have been so delicious. Keep in mind they ripen best at room temperature and can be refrigerated after ripening on your counter. Or take out a few each day so they are ready to eat the following day or two. All fruit tastes the best if eaten at room temperature.


Betty’s Simple Melon Storage Technique

Sick of having your melons sit around on your counter or in your fridge uncut?

  • Slice them in half
  • Scoop out the seeds
  • Use a spoon or an ice cream scoop and scoop your melon flesh into a jar
  • Open your fridge and eat a bite whenever you please!

A nod to the beginning of fall? We’ve been feeling that fall is headed our way. The air smells a little different, a leaf here or there is turning yellow. Our crops are at the height of production. This time of year is fleeting but oh so sweet. We’re sweating during the day, but the mornings and evenings are getting cooler!

Every growing season is unique. This season has brought its own challenges. We’re not having a huge production year with our squash, tomatoes, or peppers. It’s turning out to be a tremendous potato year. Our sweet corn and green beans were wildly productive! Depending on the weather we may be able to distribute even more sweet corn and green beans. Honeydew is on its way to you soon! Our orange flesh variety is just about ready. We love all honeydew, but the orange flesh is our favorite. It has such a beautiful flavor.

Quote of the week:
“Nature loves courage. You make the commitment and nature will respond to that commitment by removing impossible obstacles. Dream the impossible dream and the world will not grind you under, it will lift you up.” — Terence McKenna

Many thanks to you all,
Sam, Kyle, Jacquie, and Jerry

Winter Share Sign Up

NOTE: This blog is posted by a volunteer. No one from the farm checks or responds to messages here. You must contact the farm directly with any questions, comments, etc

2021 Winter Storage Share

If you just can’t stand the thought of going back to grocery store produce, the Monroe winter share is a great way to extend the summer season into winter! Distribution will start November 6th and produce should be delivered every other Wednesday after that through February 26th except for our winter break over Christmas and New Year.

Produce should be distributed every two weeks, November through February. Crops you could see are potatoes, onions, carrots, cabbage, red beets, parsnips, garlic, leeks, popcorn, winter squash, dried beans and sweet potatoes. There will also be some lettuce that will come from cold frames until a very hard freeze occurs. Plus any produce that can still be harvested from the previous summer will also be included.

The total cost of the Winter Share is $450, is non-refundable and $150 is due at sign-up. It is suggested to pay your fees in total by December 31st due to summer sign up in January. However, you can pay half of your remaining fees on November 15th and the other half on January 15th. Deadline for sign-up is October 31st.

Please fill out and return the sign-up form (link below) by mail to the farm with your deposit check.

Newsletter – Aug 23, 2021

NOTE: This blog is posted by a volunteer. No one from the farm checks or responds to messages here. You must contact the farm directly with any questions, comments, etc

Dear Friends of the farm,

This is week 11 of an 18-weeks season. You will be getting yellow onions, Yukon Gold potatoes, carrots, cucumbers, globe eggplant, heirloom and beefsteak tomatoes, green and purple bell peppers, musk melon, and fresh basil.

A note on tomatoes: We are about to be in a lull regarding tomatoes. We are nearing the end of one planting and will be awaiting the next to start producing. When you pick up your tomatoes at your distribution center, please don’t always grab the largest tomatoes. If the first people always take the largest tomatoes, the last to come will get only small tomatoes. Be kind and considerate to each other! Please take a mixture of sizes.

Winter Share: Attached to this letter is a Winter Storage Share form. Please fill it out if you would like to continue to get produce from November through February this winter. Keep in mind we only have one size share. If you are a Single Share holder find someone to split the share with. The Winter Share is based on a Half Share. Those of you who get a Full Share may want to order two and we will give you $150 discount. See the attached for more details. We are looking for two new locations to be winter distribution centers: South Boulder and Denver in between Hwy I25 and 6th & Race. Please consider being a DC. We only deliver every two weeks and without a new location everyone will have to pick a location with a farther drive. You also get a nice discount on your share. Call the office or email us for details!

We can’t get enough of Chef Carrie’s recipes! Here’s another gem for you:

Gaspacho -heavy on the tomatoes!

Ingredients

4 cups tomatoes – cored and roughly chopped

½ bell pepper, cored and roughly chopped

½ cucumber – about 1 cup, peeled and deseeded, roughly chopped

2 cloves of garlic, halved

1-2 slices whole grain bread

2-3 TBL EVOO

1-2 TBL sherry vinegar

Method of Production

1. Place all ingredients in the bowl of a blender. Pulse until you achieve the consistency

you prefer.

2. Taste and adjust seasoning.

Notes

1. No need to peel the tomatoes

2. If using an English cucumber, there is no need to peel/deseed

3. If you do not have sherry vinegar, apple cider will work well, or a wine vinegar

4. Quantities..schmauntities – use what you have!

Blessings from the farm,

Kyle, Sam, Jacquie, and Jerry

Newsletter – Aug 16, 2021

NOTE: This blog is posted by a volunteer. No one from the farm checks or responds to messages here. You must contact the farm directly with any questions, comments, etc

This week you are getting Yukon Gold potatoes, yellow onions, carrots, cucumbers, green & purple bell peppers, heirloom tomatoes, sweet corn, eggplant, green beans, muskmelon and honeydew.

Fruit and Honey: Everyone will be getting honey this week. You will be getting honey that was harvested from our farm. Those of you getting the 5 gallon buckets will be getting a mixture of all the honey collected in the area.

Fruit share members will be getting a box of Red Globe peaches. They’re a free stone peach which makes them great for canning. Of course, they’re fabulous for eating right away as well!

Statements: We have mailed out your statements. Please note that your vegetable shares, fruit, honey, oil, egg, and cookbook fees are now due in full. Meat fees are due later, along with the winter share.

Here’s another beautiful recipe from Chef Carrie! Check out her blog at http://www.recipesarejustaguideline.com

Chilled Melon Soup

One quick note on seasoning – whenever you serve a chilled food, be aware that cold

temperatures will make the seasoning lighter than it seemed when you first made it. So, season

with gusto, but still be prepared to adjust the seasoning before you serve (and by seasoning,

I’m including spices, acid, etc., as well as the salt!).

Serves 4-6

Ingredients

5 cups melon, peeled

1 can coconut milk

Juice and zest of 1 lime

½ tsp salt

½ tsp (or more to taste) hot red pepper

½ in fresh ginger, grated (sub ½ tsp dry ginger if needed)

Process

1. Place all ingredients in a blender and process until smooth.

2. Taste and adjust seasoning to suit your preference, buzz and taste again.

3. Repeat 2 as needed!

4. Chill for at least 1 hour.

5. Serve with your favorite chopped fresh herb (eg cilantro or thai basil)

6. Enjoy!

Quote of the week: “Cooking is like love. It should be entered into with abandon or not at all.” ― Harriet Van Horn

How are you handling your bounty this season? We would love to hear all about it! Tell us and show us on facebook and/or Instagram!

Blessings from everyone at the farm,

Kyle, Sam, Jacquie, & Jerry

Update to This Week’s Share (Aug 9, 2021)

NOTE: This blog is posted by a volunteer. No one from the farm checks or responds to messages here. You must contact the farm directly with any questions, comments, etc

A quick update from the farm – we thought we were getting honey this week, but we are actually getting honey next week.  Thank you!