2015 Reflections and Future Opportunities

Poudre Valley Community Farms (photos by Claire Burnett)

Dear Friends and CSA Members,

With the forecast for today looking cool and wet, it seems like a sign that our summer CSA program is heading to a close. That's right folks, we have reached the last week of our 24 week program which means its is time to harvest fall carrots, plant garlic, and clean up the fields for winter.  We always like to take this time to let you all know how much we appreciate your dedication and support of local agriculture and we hope you have enjoyed the ride on the roller coaster of seasonal eating as much as we have.  We couldn't do it without your support upfront and feel honored that you have chosen Native Hill to grow clean, healthy food for your families.  Its is time for another winter season of virtual farming and reflection...speaking of...
 
Reflections: For 7 years we have been bringing healthy food to our community.  We have gotten to know many of you well, seen your families grow and change.  Every year we are amazed by the dedication, support, and enthusiasm that all of you bring to the farm and we feel as though together we are creating the community that we want to live in. 
 
Over the years we have also seen several other wonderful CSA farms come and go.  The common problem has been long term access to farmland in the Northern Colorado and many farmers have quit or moved to other places where farmland is more affordable.  Every year we talk about solving this problem, not just for us but for farmers across the country.  We have farmed on 5 different properties in 7 years with the hopes of staying in this community that we love and that supports us.  Its finally time for us to make some big decisions  about the future of the farm here in Northern Colorado and we need your help making those decisions.  

The small picture is this:  We are taking a leap and asking our community to support a permanent home for the farm through community owned farmland. We believe folks value access to clean, healthy, local food and will show it by investing in farmland to lease back to farms.  
 
This big picture is this: This is not just for the future of Native Hill!  With every hour that goes by, American looses 50 acres of prime farmland soil to development and mining. Communities near and far are watching the progress of this innovative project with the hopes that its success will create a new tool to preserve ag land and help first generation farmers gain access to land. This is big! Big enough to not be able to fit all the exciting details of this project in one email... 
 
Intrigued yet? Need more details? Stop in to our open house event to learn more about Poudre Valley Community Farms, your community's new LAND CO-OP Tuesday, October 27th from 4:30-6:30pm at the Old Town Public Library.  Never heard of a Land Coop?  Not surprising because as far as we know, it is an innovative idea that is the first  of its kind in the country!  After 8 months of due diligence we have doted our Is and crossed our Ts (well, at least the ones we could foresee), and are ready to start accepting memberships.  There are many ways to get involved that range from becoming a member-owner to just getting the word out about this awesome project in your community.  We hope that you will be able to join us!  
 
CSA 2016 and outstanding Invoices: For those of you who are signed up for the winter CSA, we will see you in 2 weeks!  For everyone else, please look for an email about 2016 summer CSA programs coming to your inbox in the new year.  For those of you who owe money on your accounts, please look for final account balances to come out after this final week of pick-ups.  
 
Again, we thank you all for another wonderful season and look forward to a quiet and restful winter!

Warmly,

 Katie

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This Week's Harvest:

VEGGIES:

Kale
Collards
Chard
Arugula
Spinach
Head Lettuce
Radicchio
Fennel
Broccoli
Cauliflower
Peppers
Potatoes
Onions
Garlic
Turnips
Carrots
Beets
Tomatoes
Roasted Green Chilies

Week 23: Waiting for Mr. Jack

Greetings Folks!
 
It sure doesn't feel like it, but there are only two more weeks left in the summer CSA program!  Holy Canoli!  Usually this time of year we are sleeping in a little more, bundling up for some chilly work while we wait for plants to thaw out for harvest. Cooler temps look like they might actually come upon us starting Thursday.  With lows in the 30s, we most likely will get the first frost of the season on the farm. This is all good news as we have had folks asking for cool weather crops such as parsnips that do not get delicious without a few good frosts on them.  Right now they are just sitting in the ground, waiting for Mr. Jack to visit.  

Hoop houses! (Photo by Claire Burnett)

This is the last week for tomatoes on the farm as we will be moving the protective tunnels over winter crops today.  It must look like quite a sight for someone driving by...watching people pushing a giant hoop house on wheels across a field...but what an innovation in sustainable agriculture!  These tunnels will passively protect our winter crops from the elements for months at a time with NO extra heat and, because they are mobile, they will add the equivalent of two extra months to the year. Very cool.
 
In addition to the wonderful broccoli at the stand this week, we will welcome back its slower but equally tasty cousin cauliflower.  Totally worth the wait in culinary quality, it is such a cool weather treat.  Skip the veg crudite and go straight to roasting, souping, mashing or steaking with this stuff.  One of my favorites is cauliflower blue cheese soup from MACSAC.  Saute some leeks in butter, add cauliflower and some veg stock and let simmer 15-20 minutes until tender as Linyl Richee.  Puree with an emulsion blender (if you don't have one of these, spend the 35$ it is so worth it).  Add some half and half, a bit of terragon, the blue cheese and simmer for another 3-4 minutes and serve.  Not in the mood for dairy?  Try some chicory soup (see recipe below)!

Photo by Claire Burnett 

Radicchio is back at the stand and it really adds a beautiful color to any soup or salad.  Not only that, but those vegetables that are on the more bitter side also happen to have  nutrients are in shorter supply in our traditional American diet.  Turns out after we transitioned from hunter gatherer to agriculturists, we started loosing nutrition from our food because we selected for the sweetest flavors, leaving the wild, bitter tasting foods out of our diet. Not to say we should go back to a hunter gatherer life,  but embracing those bitter foods may add some missing nutrients back into our diets.   
 
For those of you who will be joining us for the Winter CSA this year, consider adding a coffee subscription to your Wednesday night pick-up!  Peritus Coffee will be at Equinox on Wednesdays and there is nothing like trying new varieties picked by a coffee professional and roasted to perfection to warm up your winter mornings.  Not only that, but you are supporting a local roaster in the process.  Here is a link to their offerings: https://www.perituscoffee.com/new-coffee-subscriptions-for-your-native-hill-winter-csa-pick-ups/.  Please contact Quinn or Whitney for more info!

See you all real soon!
Katie

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This Week's Harvest: 

 

VEGGIES:

Kale
Collards
Chard
Spinach
Arugula
Head Lettuce
Fennel
Tomatoes
Sweet Peppers
Eggplant
Winter Squash
Radishes
Turnips
Potatoes
Onions
Leeks
Broccoli
Cauliflower
Cilantro
Chicory
Beets
Carrots

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Chicory Soup

Photo Credit: Cookbooks 101

7 tablespoons | 105 ml extra-virgin olive oil, plus more for serving.
1 medium onion, quartered and thinly sliced.
2 cups | 8 oz | 225 g diced celery
Fine-grain sea salt
1 bay leaf
3 sprigs fresh thyme
7 cups | 1.65 L water
3 cups | 15 oz | 425 g cooked barley
1 large dried ancho chile
1 large clove garlic, smashed
1 small whole preserved lemon, rinsed, seeded, and minced.
3 cups | 4 oz | 115 g chicory, cut into 11/2-inch | 4cm pieces.
Crème fraîche, chopped cilantro, and/or chopped chives, to serve.

To a large pot over medium heat, add 3 tablespoons of the olive oil, the onion, celery, and 21/2 teaspoons of salt. Stir frequently for 5 to 10 minutes, until the onions and celery are soft but not browned. Add the bay, thyme, and water and let simmer for about 20 minutes, until the vegetables are very tender. Stir in the cooked barley. Continue to simmer for an additional 10 to 20 minutes, until the starchy barley has slightly thickened the broth. Remove and discard the bay leaf and thyme sprigs. Taste again for seasoning, adjusting if necessary.

While the soup is simmering, make a lemon-chile relish. Start by removing the stem, ribs, and seeds from the chile. Chop the chile into very small, irregular crumbles. You want bits that are not uniform, to lend a rustic quality to the final result. In a small pot over medium heat, combine the remaining 4 tablespoons of olive oil, the chile crumbles, and garlic. Tilt the pan so that the oil pools, toasting the chile, but taking care not to burn the garlic. After about 5 minutes the chile should be somewhat softened and its flavor will have infused the oil. Remove the pan from the heat, smash up the garlic pieces, and stir in the preserved lemon.

To serve, toss the chicory with a small splash of olive oil and a sprinkling of salt. Ladle soup into individual bowls then top with the dressed chicory. Add small spoonfuls of lemon-ancho relish, dabs of crème fraîche, and lots of chopped cilantro and chives.

Serves 4-6

From 101 Cookbooks

Week 22: Storage Is the Name of the Game

Trucking right along into October and the throttle is still wide open here.  You never know what October will bring and this year is no exception.  The first year on the farm it was 10 degrees on October 10th, had to bring a snow shovel to market...this year we haven't even had a frost yet and it feels more like Portland than Fortland.  That said, I bet Portland doesn't get hail in October like we did last Friday.  The new normal is the abnormal these days, just have to be prepared for almost anything.  Luckily it was a benign storm as hail goes so we will still play ball as things heat up in the 8th inning of the game.

Storage will be the name of the game these days as we anticipate colder times.  It is an exciting yet strategic time on the farm as one false move can mean the difference between a safely sheltered crop or a mushy mess in the field.  Chilies are hanging out to dry, squash has found its final resting spot, popcorn has been rescued from the raccoons, coolers are a giant game of tetrus, and our team resembles a bunch of squirrels who will try to stash food anywhere there is a possible hiding spot.  
 

October is a time for green things on the farm.  Every meal should have something green in it at this point, and not just because it is super healthy but because the cooler temperatures make the greens incredibly delicious. Broccoli is back and ready to be steamed, roasted, souped, or sautéed.  Spigariello (leaf broccoli) is also back for a cameo this fall.  For those of you who tried it and loved it in the spring, it will be here for another two weeks, so enjoy it while it is here. Try it in place of your weekly kale dose, it does well alone or in a one pot wonder dinner.  Butternut and pie pumpkins and spaghetti squash are here.  Pie pumpkins are delicious for more than just pie...try them sweet in other baked goods or savor them up for some soup, stew, or filling for crepes or dosas. Pumpkin butter anyone?  Sorta like apple butter and makes an appetizer when spread on some crusty bread for a fall get together. 
 
The latest word from Poudre Valley Community Farms is an open house at the Old Town Library on Thursday, October 27th from 4:30-6:30.  Look for a formal invitation coming to your inbox soon!  Our coop is causing a lot of excited chatter in the agriculture world and we need your help to make our first project a success!  Please stop by the open house for more info about how you can own farm land with your community and ensure the preservation of the land for local food production. Need a teaser?  Check out our slow money video on the PVCF website:  http://poudrevalleycommunityfarms.com/the-plan/
 

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This Week's Harvest: 

VEGGIES:
Kale
Collards
Chard
Spinach
Arugula
Head Lettuce
Frisee
Baby Bok Choy
Spigarello (leaf Broccoli)
Broccoli
Hakurei Turnips
Radishes
Cilantro
Potatoes
Leeks
Carmen Sweet Peppers
Hot Peppers
Heirloom Tomatoes (not many left!)
Eggplant (not many left!)
Winter Squash
Carrots
Beets
Fennel
Cabbage

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Sephardic Pumpkin and Chickpea Soup

3 T olive oil
2 onions, finely chopped
2 lb pumpkin, peeled, seeded and chopped into 1 in pieces
3 C cooked chickpeas
2 T honey
6 C beef broth
2 T tomato paste
1/2 teaspoon cumin (ground)
salt and white pepper
Cilantro and harissa for serving

Heat oil in large saucepan over medium heat, add onion and saute about 10 min, add pumpkin, chickpeas, and honey, sautee 5 more min. 

Add beef broth, tomato paste, cumin, salt and white pepper,  to taste.  Bring to a boil then simmer over low heat until the pumpkin begins to fall apart (45 min).  Stir in cilantro and harissa and serve with crusty peasant bread or lightly toasted pita bread.

Source: The Great Little Pumpkin Cookbook

Week 21: Bambi Came for Dinner

Looks like a good pick! (Photo by Claire Burnett)

Good Morning Folks,
 
We hope you have been enjoying the fall bounty as much as we have!  As it turns out, you folks are not the only ones hungry this autumn. After seven years of waiting, we've finally been discovered...anyone have a guess? Buler? Turns out Bambi, and his entire extended family, have come for dinner on the farm this week. They prefer the tapas menu as opposed to full courses.  Nibble a little from each head of lettuce, a sampling of tomatoes for a nice caprese salad, then off to our neighbors for a dessert of fall strawberries. Good thing we don't have sweet corn. I suppose they feel safe in the veggie patch, fattening up for winter and hiding from hunters. Speaking of hunters, ironic how the hunted have now become the hunters (veggie hunters that is). Stay tuned for more gossip after the dinner party, we may have some good venison and vegetable recipes to pass along shortly.  Kidding!  (only sort of)
 

A full Saturday Market stand makes everyone happy! (Photo by Claire Burnett)

As we wait for the first kiss of frost to light along the river valley and sweeten up those fall roots, we will relish in the bounty of shoulder season. The Saturday market stand was so full of goodness that we had to stack boxes to make room for all the different varieties of food available right now. Frisee is back on the menu here at the farm and when combined with fall flavors, it makes for some fanciful vittles. Chop coarsely and serve with fall apples, blue cheese, and walnuts for a seasonal salad. Sautee with leeks, maple syrup,lemon juice, and good salt for a delicious side. Try in rustic potato garlic soup or just chase your three year old around the house with its pom-pom leaves.  

Also, Make sure to pick up some carmen sweet peppers at the stand. Those long, skinny, red peppers are actually sweet and nothing to be afraid of. Combine with tomatoes, onions, garlic, oregano, bay leaf, and a hint of cinnamon and they make a sensuous sauce for spicy sausage and broccoli raab pasta. Please your pallet with roasted corn pudding in an Acorn Squash bowl (see recipe below) or roast some delecata squash with some dried chiles and herbs and serve warm over a bed of arugula and some good mozzarella (thank you kinfolk cookbook!). Combinations are like the beach boys - endless as this summer. Dust off your record player, pour some good wine, and celebrate the season with the best meal in town. 

See y'all real soon!

Katie

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This Week's Harvest

VEGGIES:
Kale
Collards
Chard
Arugula
Spinach
Most of a head of lettuce (just kidding)
Broccoli Raab (Saturday only)
Baby Bok Choy
Fennel Bulbs
Frisee
Tomatoes
Peppers
Eggplant
Leeks
Potatoes
Beets
Carrots
Yellow Onions
Garlic
Cabbage (various types)
Winter Squash
Radishes
Salad Turnips

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Roasted Corn Pudding in Acorn Squash by Vegetarian Compass

1 small (2 lb.) acorn squash, cut in half lengthwise and seeded
1 tablespoon clarified butter or olive oil
1 cup milk
1 egg plus 2 egg whites
1/2 cup fresh corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/2 cup chopped scallions (we used leeks)
a tiny pinch of freshly grated nutmeg
1/4 teaspoon fine grain sea salt
1/3 cup grated white cheddar cheese

Preheat the oven to 375F degrees with a rack in the middle.

Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.

In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full.  Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.

Serves 4 - 6.

Prep time: 10 min - Cook time: 45 min

Week 20: The Official Transition of Summer

Happy farmers, healthy food! (Photo by Claire Burnett)

Good Morning Folks,
 
The autumnal equinox is upon us, the time that not just marks the official transition of summer to fall, but also reminds us that the days are more or less the same length as the nights. The last of the summer fruit ripens, tempting one to enjoy them while they still hold the sweet flavors of the warm sun. They make way for cooler crops both in taste and stamina and so we encourage you to get them while they last. The average first frost date for our region has come and gone and because our farm is located in a depression down in the Poudre River Valley, we are often 7 degrees colder than town. You never know when Native Hill will meta-morph into Ol' Frosty Pocket...perhaps that is what we should call the winter share.   But I digress. Coming back to our late summer soree, here on the farm we are continuing our fall harvest efforts, prepping our high tunnels for deep winter planting, sowing fall cover crops, and trading light button downs for flannels and hoodies. 
 
In tribute to the equinox, we ate the first of the winter squash last night.  It was a simple affair, but worth noting.  What an amazing bundle of flavor and versatility the winter squash is.  Its versatility might only rival that of bacon as one can eat it savory or sweet, soup or salad, pizza or frittata; However, unlike America's favorite breakfast meat, it matures in a ready to store form that allows it to wait patiently until we are ready to consume it.  Nature can be so brilliant.  

From the Market: Bulk heirlooms for your canning pleasure. (Photo by Claire Burnett)

This week at the market we will have a variety of winter squash, namely delecata, acorn, and a little bit of kabocha. Unremarkable at first glance, the shape and texture of the delecata squash is quite deceptive. But like many things in life, looks can be deceiving. The skin on this squash is quite edible, so cut the squash into rings, roast with olive oil and salt at 400 until ewy-goowy, drizzle with balsamic if you like and prepare to fall in love. Combine your winter squash with baby bok choy for lovely Asian soup or serve the choy as a side sautéed with cherry tomatoes or some sort of summer fruit. Leeks are the last allium that we pull out of the field.  Oddly different from an onion, they can be served alone or with friends. Many folks use them with potatoes for soup on a cold night, but I prefer them sautéed with arugula and some delicious vinegar. Served raw in a salad or wrap, they add a zip that is hard to describe but will leave you wanting more.  Stuff your acorn squash with good pork sausage, apples, leeks and herbs, fatten up for winter.

See ya soon!

Katie
 

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This Week's Harvest

VEGGIES:
Kale
Collards
Chard
Arugula
Spinach
Head Lettuce
Hakurei Turnips
Radishes
Broccoli Raab
Baby Bok Choy
Beets
Carrots
Green Beans
Tomatoes
Eggplant
Peppers
Potatoes
Leeks
Yellow Onions
Winter Squash
Garlic
Cabbage (many types!)

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