Pastures of Plenty -- Fresh From the Farm: Volume 8, Issue 05 -- A Movement in Bloom

Your Harvest

  • Red Ace Beets
  • Green Garlic
  • Rainbow Swiss Chard
  • Midsummer Bouquet
  • Mixed Bunch Small Bouquet
  • Double Treat-of-the-Week: Organic Shiro Plums from Black Bear Orchards and Palizzi Farms Green Beans
Organic Shiro Plums from Black Bear Orchards
(from Palisade, CO)

Black Bear Orchards is a family-run business that was established in 2003 in beautiful Palisade by husband and wife team, Brian and Rebekah Cox. It is an offshoot of Rocky Mountain Peach Company, a business started by Brian’s father, John Cox, which has been operating for almost 40 years.
Green Beans from Palizzi Farm
(from Brighton, CO)

Located in the heart of Brighton, Colorado, Palizzi Farm grows and sells tasty garden veggies (all picked by hand). We hope you enjoy their green beans this week!

Lyle's Green Beans with Swiss Chard

  • 1 lb green beans, ends removed and cut diagonally
  • 1 bunch swiss chard, stems removed & coarsely chopped
  • 1/2 pint grape tomatoes, halved
  • 6 cloves of garlic, thinly sliced
  • 3 tbsp capers
  • 1/3 cup olive oil
  • 1/4 cup olive oil
  • sea salt & fresh ground black pepper to taste

1) Blanche green beans in boiling water for 5 minutes until bright green & soft.

2) In a pan, saute' chard in 1/4 cup olive oil until soft. Remove from heat.

3) In a separate pan, saute' sliced garlic in 1/3 cup olive oil. When garlic is translucent, add blanched green beans, sauteed chard, capers, grape tomatoes & sweet marjoram. 

4) Continue to saute' for approximately 2 minutes. Salt and pepper to taste.

Serve and enjoy!


Beet Tips: Beet Not Afraid!

Because I grew up with a 50’s mom for a cook, I ate a lot of canned vegetables, including beets. Thus, as I began my own adult journey with cooking and eating, beets were a thing I simply loathed.  I actually was afraid to both cook and eat them. 

Lyle helped me work through the fear.  He first made me eat (and then make) an Italian Roasted Beet and Gorgonzola Blue Cheese Salad with Walnuts. “Hideous,” I thought. “Deliciousness,” said my taste buds. Next we moved on to Borscht at a Russian Restaurant with an oasis of sour cream. Divine. Finally, I learned to embrace beets, no, love them.  

Here are a few cooking tips as you non-beet lovers start your own tasty journey:
  • While roasting beets with skin on produces slightly sweeter taste, boiling beets is just fine.  Cut off the tops and bottoms and cut beets larger than a plum in half. They’ll boil in about 30 to 40 minutes and the peels slide easily off under running water.
  • Cook a bunch and save in a container in your refrigerator – you can toss these into salads, snack bags, pair with chevre’ or blue cheese, or process into your own borscht soup.
  •  Toss beets with a walnut oil based vinaigrette with sherry vinegar as your acid (2/3’ds oil to 1/3 vinegar ratio);  choose fresh tarragon, chives or dill or all three as your herbs.  Accent with any of these:  toasted walnuts or slivered almonds, chunks of feta, chevre’ or  Gorgonzola. 
  •  Roasting beets is a ultimate taste.  Roast at high heat of 425 degrees. Toss whole or halved beets with olive oil and roast 45 minutes to an hour until soft to the touch.  Allow to cool and then peel off skins (which is a bit painstaking a process).  Roasting carrots, parsnips and onions separately and then tossing with beets is delicious combo. Toss with lots of fresh chopped parsley and/or dill.
  • A high grainy mustard vinaigrette with minced shallots or green garlic is delicious with richness of sweet beets.  
Fresh From the Farm:Volume 8 Issue 05

Fun at the Farm Events

Please RSVP to to save your spot at the Harvest Party or in a cooking class. Our July & September cooking classes have filled, but we still have room available in our August & October classes. 

COOKING CLASSES -- We're super excited to have the talented and experienced Gigia Kolouch teaching cooking classes in our farmhouse kitchen again this season. Classes go from 10:30-12:30ish. Cost is included in your CSA membership. We finish all classes by sitting down to enjoy the meal we've prepared together. 
  • Sunday, July 26 - FULL
  • August date TBD
  • Sunday, September 20 - FULL
  • Sunday, October 4
  • Friday, July 31 - Mid-Summer Harvest Party
  • Saturday, October 3 - End of Season Harvest Party

State of the Farm Report

Our June plantings (direct sown and transplants) are finally on-the-grow but they are still several weeks from being harvest-ready. Hopefully we’ll be able to get a second cutting of our mixed lettuces next week.  In another two weeks we should have spicy and peppery arugula ready to harvest. El Nino continues to bring us a significantly wetter season than we’ve ever experienced. Fortunately, the more recent rains have been more gentle and short-lived and not like the devastating effect of the heavy rains that fell in late April to early June.  With our salad greens too young to harvest this week, we’ve doubled up your treat of the week to help fill the gap as best we can.

Thank you for your patience and support. 

Story of the Week: A Movement in Bloom

Back in the earliest days of our farm, our then adjacent neighbor on the north border of our property, Peggy Markel, brought a new, slower rhythm to Boulder, and to our neighborhood. It was the Slow Food movement.  Peggy, who had grown a successful food culture travel company called Culinary Adventures in Italy, had befriended the founder of Slow Food International, Carlo Petrini  – and upon returning home to Boulder between her popular and immersive culinary classes, Peggy founded the very first Slow Food Convivium  in the U.S.  A Boulder chapter of folks who agreed with Mr. Petrini’s and Ms. Markel’s philosophy of slowing down to enjoy seasonal, traditional “non-fast” food as vital not just to our palate, but to our society itself. 

In the mid-nineties, learning how to cook your own polenta or risotto instead of ordering a pizza delivery was revolutionary.  The very idea that convenience might take a back seat to quality and pleasure was just igniting. At the same time that farmers markets were enjoying explosive growth, many of us were listening to this ‘slow’ mantra with curiosity and interest. And, giving it a try. At the very time technology was speeding up communication, some of us enjoyed the counter-balance to hyper-efficiency by decelerating our pace in our home kitchens. 

Fast forward (which I guess is okay if it means over the course of 20 years) to our 2015 growing season, and another Slow Movement is now born in the Denver-Boulder area: Slow Flowers. First coined by Seattle-based journalist Debra Prinzing in her book “The 50-Mile Bouquet,” and again heralded in her newest book, “Slow Flowers: Four Seasons of Locally Grown Bouquets from the Garden, Meadow and Farms,” ‘slow flowers’ is not just a cutely reconstituted phrase.  It’s a manifesto just blooming. 

It used to be that most American homes had not just vegetable gardens but also ‘cutting’ gardens filled with annual and perennial flowers.  To have a vase of fresh flowers in one’s home was not then seen as indulgence – it was the good life, in a most simple way. Today, according to the trendspotters at Freakonomics, “. . .about 80 percent of all cut flowers sold in the U.S. are imported.“ They’re flown in from Columbia, Ecuador and Costa Rica, racking up carbon footprint impact in exchange for inexpensive $7.99 bouquets at your supermarket.  

Last Saturday Ms. Prinzing co-hosted a Slow Flower “Field to Vase” special event at The Anderson’s pastoral Fresh Herb Company farm, just ½-mile down the road from PoP.  Lyle catered the family-style dinner and lovely blooms harvested from just yards away graced the long harvest tables, like pretty dancers marching in a colorful band.  I sat across the table from Chet & Kristy Anderson and this visionary author who seeks for us all to now connect to our local flora in a more serious way. Chet spoke to the happy-eyed guests advocating for support of local farmers as sunlight turned honey soft. I looked over Kristy’s shoulders to the flower fields, and flashed upon the fast ravage of the 2013 Flood on the same patch of farmland. It had been covered in mud, thousands of flowers slammed under the force of Mother Nature. We all worried then that the fields might never recover. As Chet sat back at the table, I witnessed resilience.  A soft smile grew on his face. He and Kristy embraced. And the view just beyond their shoulders was aglow in Veronica, Liatris, first year Crocosmia and Scabiosa Pincushion flowers – slow flowers all, joyfully returned.

Before succumbing to the allure of those roses from Columbia, we encourage you to intentionally seek out locally grown flowers this season, and not just ours.

– Sylvia   

* Thanks to Kirsten Boyer for letting us share her stunning photos. See more pictures from the event at
Copyright © 2013 Pastures of Plenty, All rights reserved.