http://www.CressetCommunityFarm.com/index.htmlCresset Community Farm NewsletterenCresset FarmsCopyright 2008 Cresset Farms2008-08-08T15:34:34-06:00 hourly 1 2000-01-01T12:00+00:00 Fri, 08 Aug 2008 15:54:00 -0600Cresset FarmsNewsletter2008-08-08T15:34:34-06:00http://www.CressetCommunityFarm.com/newsletter/files/20080808_cresset_community_farm_newsletter.html#unique-entry-id-3http://www.CressetCommunityFarm.com/newsletter/files/20080808_cresset_community_farm_newsletter.html#unique-entry-id-3

News From The Farm
We had a wonderful time at the Ice Cream Social on Sunday afternoon.  A breeze and some sprinkles cooled us off nicely.   Ursula particularly enjoyed having so many children here this time.  I think everyone enjoyed the wonderful ice cream made with the farm's milk, eggs and cream, and Lawrence's tour of the farm.

The garden is all irrigated and happily growing. Soon we should be able to provided the vegetables from just our garden. We will harvest grain for the chickens soon and will have our own straw for the bedding for the animals at the same time.

Our intention is to have the newsletter with the In the Share veggie list ready before our first pick up on Thursday afternoon. The list contains what we think on Tuesday will be ready for Thursday, Friday and Saturday pick up and there are sometimes last minute changes.

Our next work day is this Saturday, August 9th from 10-12:30.  With a pot luck following.  We hope to see you there. Please RSVP.

Remember as a member of Cresset, you get a $10 discount for the Slow Down and Eat at Sunrise Ranch on August 16th.


Ursula’s Tips (from Dr. Andrew Weil’s newsletter)
"Garlic is one of my favorite foods. It's an herb with remarkable medicinal properties, and it tastes great too. Garlic is a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It's also a powerful germicide and may protect against some carcinogens. The smell of garlic cooking has extremely positive associations for me -- it's comforting and homey. Nor do I have any problem smelling it on other people. If you eat garlic regularly (and with a good attitude), you won't smell of it. It's better for you in its natural state, raw or lightly cooked rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb."


In The Share

• Cabbage
• Potatoes
• Chard
• Peppers
• Zucchini
• Lettuce
• Basil
• Please return your jars when you’ve finished.

Garlic Broth (from Dr. Andrew Weil's newsletter)
6 cups vegetable stock 
1 1/2 tablespoons quality extra-virgin olive oil 
1 head garlic, peeled and coarsely chopped 
1/2 Turkish bay leaf 
1/4 teaspoon dried thyme 
Pinch dried sage and Salt to taste
Instructions:
1. To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage. 2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste. 3. Strain. Good as is, or use as a base for soups.


Calendar 

• Saturday August 9th Farm Day 10-12:30pm (followed by a potluck)
• Saturday August 16th Slow Down & Eat at Sunrise Ranch 1-7 pmSaturday September 13th Farm Day
• Saturday September 20th Sustainable Living Fair in Ft. Collins
• Saturday September 27th Shepard Valley Waldorf School Harvest Festival Niwot
• Sunday September 28th Michaelmas Celebration at the Farm

Get your friends and family involved - forward this newsletter to them.


"Plant, animal and insect diversity = fertility of soil which = water quality which = Quality of Life"
Lawrence Holmes
]]>Cresset FarmsNewsletter2008-07-18T23:25:16-06:00http://www.CressetCommunityFarm.com/newsletter/files/683996eba001b5e3a8168666bda10f29-2.html#unique-entry-id-2http://www.CressetCommunityFarm.com/newsletter/files/683996eba001b5e3a8168666bda10f29-2.html#unique-entry-id-2

Welcome to the first summer distribution!

The cool weather from early spring till July gave us a late harvest start. Even though the garden looks promising, there are just a few vegetables to start: garlic, lettuce and few zucchini for this week. We will buy organic produce from David Asbury Pumpkin Patch Farm in Longmont to supplement this week's share. This is a challenging garden year, so far. This week our irrigation pump broke and the garden had to wait for water until it was fixed. The greenhouse that starts the basil plants for us lost their roof (and plants) in the May tornado. We got basil from another greenhouse and just planted it, so the basil harvest will be later than usual. We are in full swing of weeding season now. Some areas in our garden constantly have bindweed growing back and it is hard to keep up with it. Thanks to the volunteers who came out to help weed the garden at the July Farm Day. The next Farm Day is scheduled for August 9th. If you have time to come help weed anytime, call to let us know.

We have Slow Down and Eat "a sustainable food experience" flyers available at each pickup site. As a Cresset member you are eligible for a $10 discount, just let them know when you order tickets.

Julie Whitman, a barter member, has created a canvas Cresset Community Farm Shopping bag for you to tote your veggies. Check out the sample at your pickup site. If you would like to support the farm and Mother Earth by using a reusable bag, send a check for $5/each to Cresset Community Farm and we will send your bags to your site.

We do have a Yahoo group for sharing recipes and questions. Email Tina Schinner at tina_tyg@hotmail.com for information on subscribing. If you have a recipe you'd like to share with the other 149 members via the newsletter, you can send it to Tina also.


URSULA'S TIPS
We've harvested all the garlic and it's in the process of drying. The garlic tops can be chopped and used as you do garlic cloves in salads, cooking or infusing oil or vinegar. We use the fermented vegetables in salads or on sandwiches like pickles. They are made with last year’s harvested vegetables in January by members, mostly barter share members, for members.


Sautéed Greens
1 bunch greens
Garlic, chopped
Olive oil
1/2 t salt
1/4 t pepper
1 t honey or sugar
Splash of vinegar

Wash the greens and stack them. Roll them up tightly and then slice thinly. Heat the oil in pan over medium heat. Add the greens, salt, pepper, garlic and honey. Stir often until tender and bright green, taking care not to burn. Add splash of vinegar. Enjoy!

IN THE SHARE
Lettuce
Garlic
Zucchini
Kale
Cilantro
Beets
A jar of fermented vegetables (either this week or next week at your pick up site.) Please refrigerate and return your jars when you finished it.

CALENDAR
Sunday August 3rd - Ice Cream Social 3 - 6 pm. Bring a topping to share.
Saturday August 9th - Farm Day 9-12:30(?)
Saturday August 16th - Slow Down & Eat at Sunrise Ranch 1-7 pm
Saturday September 13th - Farm Day
Saturday September 20th - Sustainable Living Fair in Ft. Collins
Saturday September 27th - Shepard Valley Waldorf School Harvest Festival Niwot
Sunday September 28th - Michaelmas Celebration at the Farm]]>