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SUMMER CSA // WEEK 13

9/15/2017

“If you buy from people who are taking care of the land, your supporting the future of this country.” – Alice Waters

PRODUCER SPOTLIGHT: Hobbs Family Farm // Avondale, Co

We are an independent family farm located in southeastern Colorado in one of the prime seed production regions of the world. Our 30 acre farm is located in Avondale, which is on the east side of the Rocky Mountains near Pueblo, Colorado. Our elevation is 4556’, latitude 38.2°, average rainfall 12”. Our arid climate, mineral-rich soils, clean irrigation water, hot days and cool nights produce exceptionally high quality garlic and seeds.
We grow certified organic garlic and open pollinated vegetable seeds for market growers and home gardeners. We select farmer friendly varieties for suitability to organic systems, drought hardiness, storage, and specialty markets. Our six year rotation, along with the region's aridity, keeps disease and pest pressure to a minimum and yields premium quality food, seed and forage. We are certified organic by the Colorado Department of Agriculture #113.

THE FINAL BOX OF SUMMER 2017

Dear CSA Shareholders,
The final box! What a summer it’s been! We hope the eating has been good, and that you had some time to get out and play. Your direct participation in your local food economy means a lot to all our producers, to us at Valley Roots Food Hub, and everyone at the SLV Local Foods Coalition. THANK YOU! We will be doing a Winter CSA distribution consisting of one box in November before Thanksgiving and one in January. Please send your CSA boxes to your pick up point as soon as possible. Those babies cost $12 each and we are hoping to make them last for many seasons. Stay tuned for a survey via email so we can receive your feedback. Bon appetite!

Red Flesh Watermelon COG, Arkansas Valley Organic Growers, Avondale CO 6.5 lbs
Peppers, Green Bell, Arkansas Valley Organic Growers, Avondale, CO 0.96 lbs
Potatoes, Red Fingerlings Organic, White Mtn, Mosca, CO 1.04 lbs
Potatoes, Organic Yellow Banana Fingerlings, White Mtn, Mosca, CO 1.04 lbs
Garlic, Chesnok Red, Absmeier High Altitude Garlic, Alamosa, CO 0.42 lbs
Onions, White w/ tops, Tierra Sana, Alamosa 1 bunch
Corn, Sweet Heirloom, Tierra Sana, Alamosa 4 ears
Squash, Delicata, Tierra Sana, Alamosa 1 each
Chile, Pueblo, COG, Hobbs Family Farm, Avondale 0.96 lbs
Carrots, Purple, Weathervane Farm, Buena Vista 1 bunch
Broccoli, Gypsy, Weathervane Farm, Buena Vista 1 head
Chard, Rainbow, Weathervane Farm, Buena Vista 1 bunch
Cucumber, English, Ab Yoder Family Farm, Alamosa 1 each
Pears, Black Bear Orchards, Palisade 3 each
Carrots Orange, Weathervane Farm, Buena Vista 3 each
Calabacita, Tierra Sana, Alamosa 1 each
Green Zucchini, Jesus Flores, Rio Grande Farm Park, Alamosa 1 each
Soup, Butternut Curry, Valley Roots Food Hub 1 32oz

RECIPES

Chile Cornbread

1/2 cup butter
2/3 cup sugar
2 eggs
1 cup cream
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt
1/2 cup corn kernels
1/2 cup pueblo chiles, chopped

Preheat oven to 375 – and grease a 8 inch pan
Melt butter and stir in sugar
Add eggs and beat until well blended
Combine cream with baking soda – and stir into pan
Stir in cornmeal, flour, salt, corn and chile
Pour batter into pan
Bake for about 30 – 40 minutes

Vinegar Roasted Vegetables

1 bunch carrots, cut into slices
1 delicata squash, cut into slices
1 zuchinni, cut into slices
1 head of garlic, peeled
1 onion, chopped
1 lb potatoes
1/4 cup vinegar (any will work, just not basalmic)
1 bunch fresh thyme
1 bunch fresh parsley
Salt and pepper to taste
Enough olive oil to coat veggies

Preheat oven to 425
In a large bowl combine all ingredients – except parsley, making sure everything is coated in oil
Place on a sheet try with parchment
Roast for about 45 minutes to an hour
When finished roasting add parsley and serve hot

Roasted Broccoli Parmesan Soup

2 lbs broccoli
2 tbsp olive oil
1 1/2 tsp salt
1 tsp cracked pepper
1 onion, diced
2 cloves garlic, whole
4 cups chicken/veg stock
1/2 cup cream
2 oz parmesan cheese, shredded
1 tbsp lemon juice

Heat oven to 350
Cover broccoli, onion and garlic with oil
Season with salt and pepper
Roast in the oven for about 45 – 1 hour
Let vegetables cool
In a blender or food processor add roasted veggies
Add stock to the blender and blend in small batches
Place in large pot on medium heat
Add cream, cheese and lemon juice
Adjust seasons to taste

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SUMMER CSA // WEEK 12

9/8/2017

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WHAT'S IN THE BOX?

Green Beans Tierra Sana Alamosa, CO 2 lbs
Beets White Mountain Farms Mosca, Co 1 bunch
Calabacitas Tierra Sana Alamosa, CO 2 lbs
Carrots Weathervane Farm Buena Vista, Co 1 bunch
Cucumber Tierra Sana Alamosa, CO 2 lbs
Lettuce Brightwater Farms Monte Vista, Co 1 clamshell
Red Onions Francisco’s Farm Alamosa, CO 1 bunch
Tomatoes Graber’s Produce Alamosa, CO 2 lbs
Cauliflower
Sunflower Oil

RECIPES

Red Root Relish

Bunch of beets, about 4 cups diced and peeled
4 cups red cabbage, finely chopped
3 cups white vinegar
1 1/2 cups sugar
1 cup red onion, finely chopped
1 cup red bell pepper, finely chopped
1 jalapeno, finely chopped
2 cloves garlic, finely chopped
1 tbsp horeradish
1 tbsp salt
2 tsp pepper

Prepare your canning jars:
Wash jars and lids in hot soapy water
Fully submerge jars in simmering water
Leave in hot water until recipe is ready
Place lids in simmering water until ready to use
Make relish:
In a stainless steel sauce pan combine beets, cabbage, vinegar, sugar, onions, red pepper, horseradish and salt
Bring to a boil- stirring occasionally – reduce heat – cook until vegetables are tender – about 20 minutes
Pour relish into jars leaving ½ inch at the top – remove air bubbles – wipe rim – center lid on jar – place band on jar and screw until slightly tight
Submerge jars completely in canner - bring to a boil for about 30 minutes – remove lid – wait to cool and remove jars
Cool the jars and store

Carrot Pepper Salsa

6 cups tomatoes, peeled and cored, chopped
3 cups carrots, grated
1 1/2 cups cider vinegar
1 cup brown sugar, lightly packed
1/2 cup red onion, finely chopped
1/2 cup jalapeno peppers, finely copped
1 tbsp garlic, finely chopped
1 1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup cilantro, chopped
1 tbsp ginger, grated

Prepare jars as described in the recipe above
In a large stainless steel sauce pan combine tomatoes, onions, carrots, peppers, vinegar, sugar salt, black pepper and ginger – bring to a boil – stirring constantly – reduce heat – boil gently – stirring occasionally until thickened about an hour
Stir in cilantro and cook for 5 minutes
Follow the procedure for canning as described in the above recipe, steps 9 -11

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SUMMER CSA // WEEK 11

9/1/2017

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“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing
and devote our attention to eating.” – Luciano Pavarotti

WHAT'S IN THE BOX?

Potatoes White Rock Specialties Mosca, Co 2 lbs
Cilantro White Mountain Farms Mosca, Co 1 bunch
Radish White Mountain Farms Mosca, Co 1 bunch
Squash Tierra Sana Alamosa, CO 1
Carrots Weathervane Farm Buena Vista, Co 1 bunch
Watermelon Arkansas Valley Organic Growers Avondale, Co 1
Arugula Ring a Ding Farms Howard, Co 1.5 lbs

RECIPES

Spicy Radish Pesto

Bunch of radish
2 cups packed arugula
1/2 - 3/4 cups grated coconut
2 1/2 tsp mustard seeds
3 hot green chili peppers
Pinch of salt
1 large bunch of cilantro
1 tbl mustard oil

Blend first 7 ingredients together to form a paste
Add water if necessary
Drizzle in oil
Serve with rice, on pita bread with hummus, or on sandwiches

Sweet and Spicy Carrot Pudding

Bunch of Carrots, grated
Can of coconut milk
Coconut flakes
1/2 cup of sugar
1 tbl cardamom
2 tsp cinnamon
1 tsp ginger
1/2 tsp salt
2 tbl butter
raisins
Pistachios

Melt the butter and cook the raisin and pistachios
After about 3 minutes add carrots and spices
Add coconut milk and sugar
Let reduce on medium heat for about 30 minutes
Top with toasted coconut and pistachios

Stuffed Acorn Squash with Quinoa

1 Acorn Squash, cut in half
Quinoa
Vegetable stock
Mushrooms
Onions
Garlic
Bell pepper
Cranberries
Parmesan

Cut squash in half and scoop the insides out
Preheat oven to 325
Cook quinoa with the vegetable stock
Sauté onions, mushrooms, bell pepper and garlic
Add cranberries and cook for about 2 minutes
Add quinoa to the mixture and fill the squash
Top with parmesan
Bake for about 35-45 minutes

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Community Supported Agriculture

SUMMER CSA // WEEK 13

PRODUCER SPOTLIGHT: Hobbs Family Farm // Avondale, Co

THE FINAL BOX OF SUMMER 2017

RECIPES

SUMMER CSA // WEEK 12

WHAT'S IN THE BOX?

RECIPES

SUMMER CSA // WEEK 11

WHAT'S IN THE BOX?

RECIPES

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