SUMMER CSA // WEEK 3

 “If you really want to make a friend, go to someone’s house and eat with him…
​                                                 the people who give you their food give you their heart.”  -Cesar Chavez

Ring-A-Ding Farms. Photo by Julia Michel

PRODUCER SPOTLIGHT: Ring-A-Ding Farms // Howard, CO

Ring-a-Ding Farms, LLC is an 8-year-old organic vegetable farm located in the beautiful Rocky Mountains in Southern Colorado (near Salida). They are specializing in baby green production and have a GAP certified washing operation where they are producing super clean ready to eat greens.
“Our approach is one of minimal inputs. We are hoping to get all nutrients from green manure and all fuel from on farm produced biodiesel. We hope this, coupled with our gravity feed irrigation and avoidance of plasticulture, will make our farm as closed loop as possible.”
Adam and Noah Ring discussing their GPS guided high-density spreader. Photo and source article by Ericka Kastner. Visit http://cozine.com/2016-june/ring-a-ding-farm-organic-greens-in-western-fremont-county/ for more info on Ring-a-Ding!
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WEEK 3, KEEP IT COMING!

 Welcome to week 3 of your Summer CSA Fresh Box! We hope you had a fun and safe Fourth of July! 

What's in the box this week? 

Beefsteak Tomatoes                   Graber’s Produce, Alamosa       
Bing Cherries                           Conner Orchards, Hotchkiss
COG Yellow Grilling Onions      White Mountain Farm, Mosca
Baby Chioggia Beets                  White Mountain Farm, Mosca
Sunflower Micro Greens             Poncha Creek Gardens, Poncha Spgs
COG Purple Glazer Garlic          Hobbs Family Farm, Avondale
16 oz. Honey                             Simply Honey, Alamosa
Spinach                                    I Choose Family Farm, Alamosa 
COG Baby Sweet Lettuce           Ring a Ding Farms, Howard  

COG = Certified Organically Grown! Many of our other producers use organic practices but these are the farmers who go the extra mile and do the MUCH extra work to obtain certification.    

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RECIPES

Cherry Torte Recipe

adapted from the NYTimes plum torte recipe  
3/4 cup sugar
1 stick unsalted butter
1 cup flour
1 teaspoon baking power
pinch of salt
2 eggs
about 1 - 1&1/2 cup pitted and halved cherries
 
1  Preheat Oven to 350 degrees
2  Cream the sugar and butter in a bowl. Add the flour, baking power, salt and eggs and beat well.
3  Spoon the batter into an 8 inch greased and floured pan. 
4 Place the cherry halves skin side up on top the batter. Sprinkle lightly with sugar.
5  Bake 45 min to 1 hour

Amazing Beet Greens! - World’s Healthiest Foods   www.whfoods.org
While many people can cut off these greens and only consume the beet, beet greens are actually the most nutrient-rich part of the plant and provide amazing health benefits! In the macronutrient category, beet greens are an excellent source of fiber and a very good source of protein. In the vitamin category, they are an excellent source of both fat-soluble vitamins like vitamins A and K, as well as water-soluble vitamins like vitamins C and B2. In the mineral category, they are an excellent source of 5 minerals, including copper, potassium, manganese, magnesium, and calcium. Cut leaves off at the stem where the leafy portion ends; the portion of the stem between the leaf and the root is too tough to enjoy. Rinse the leaves under cold running water and cut into ½" slices. We recommend quick boiling to free up acids and allow them to leach into the boiling water; this brings out a sweeter taste from the beet greens. Discard the boiling water after cooking; do not drink it or use it for stock because of its acid content. Remove beet greens from pot, press out liquid with a fork, place in a bowl, toss with Dressing, and top with your favorite optional ingredients. A Few Quick Serving Ideas:

• Add layers of beet greens to your next lasagna recipe.
• Pine nuts are a great addition to cooked beet greens.
• Yummy with poached eggs
• Tuna and beet greens​

Beet Green Pesto
This beet green pesto is the perfect way to use up all those pesky beet tops. Full of vitamins and minerals this pesto is perfect on pasta, toasted bread and even when used as a delicious topping for grilled meats. You'll love how easy this pesto comes together! 


INGREDIENTS:
Beet greens, from about 6 beets
1/2 cup lightly packed fresh basil leaves
1 clove garlic
1/2 cup toasted hazelnuts
1/2 cup grated Parmigiano-Reggiano cheese
3/4 cup olive oil (more or less depending on taste and texture)
Kosher salt
Fresh cracked pepper
Blanch beet greens and squeeze water from the greens. Add the greens, basil garlic and hazelnuts to a blender or food processor. Process for just a few seconds to start breaking down the nuts and greens. Add Parmigiano-Reggiano and stream in olive oil till desired consistency is reached. Season with kosher salt and fresh cracked pepper. 
To blanch greens you simply cut away any woody stems and just use the green portion of the stems. Wash thoroughly and set aside. Get a large pot and put it on the stove until boiling. Set another large bowl full of ice water next to the stove. Add greens to boiling water, leave in for 10 seconds, remove and immediately put into ice water. Then drain. Blanching helps soften the beet greens without losing the color.


 What to do with Turnip Greens??

1. Drizzle olive oil into skillet over medium heat.
2. Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens.
3. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.

And Onion Tops – Use like chives and green onions – great for use in stir-fry and for spicing up potatoes, eggs, salads, pasta and more!