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A New Season Begins

A New Season Begins

By on Mar 25, 2014 in blog | 0 comments

Greetings McCauley Farm Community, My name is Deidre Saddoris and I’d like to take a moment to share my wonder and gratitude at joining the caretakers of this amazing little piece of earth. As the new Office Manager, I invite you to join me as we honor the talented woman who has fearlessly reigned at the helm for the past year.  Many of you have had the pleasure of working with Mrs. Lara Barber through the CSA, Farm Dinners, or Family Day and understand that these cowgirl boots will be impossible to fill. In my short time here, I’ve come to understand that her grace and enthusiasm are a part of what makes this place magical and we wish her the very best on her next endeavor. Next I’d like to thank everyone who has been so welcoming here. On my very first day as part of the McCauley Farm Family, we had a special visitor just outside the office. Eagle represents a state of grace achieved through hard work, understanding, and a completion of the tests of initiation which results in the taking of one’s personal power. What an auspicious way to begin my new roll here on the farm. I’m truly thrilled to be able to bring my knapsack of administrative skills to support the talented crew here. A  fourth generation Colorado gardener and rancher’s daughter, I’ve spent the past 15 years in Boulder County raising a family on our own little urban homestead. As certified herbalist, I’m excited to with the diversity of healing plants grown in this beautiful space. As a mother, I cherish the opportunity to intimately know the source of my vegetables, eggs, and to gain a greater understanding of the organic, biodynamic, and sustainable practices utilized here. As a knitting fanatic, I’m eager to learn how to take alpaca fiber from sheering to lovely yarn (I’m looking at you, Bruno & Tiger). I count my blessings each day as I arrive on the farm. I’m already working on developing a spicier palate to truly appreciate the full range of pepper products especially the phenomenal Sriracha fermenting nearby. I am truly grateful each day as I pull down our long driveway that this...

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French Haricot Vert (Green Beans)

French Haricot Vert (Green Beans)

By on Aug 30, 2013 in blog | 0 comments

FRENCH HARICOT VERT RECIPE By Marcus McCauley originally created for the first Blind Cafe Serves: 4-6 Ingredients: 1 pound green beans ¼ cup toasted Almond slivers 1 small Lemon, juiced 1.5 Tb of Extra Virgin Olive Oil Two sprigs of tarragon, leaves only, finely chopped 3.5 oz. crumbled Valbreso Cheese, or other light feta (optional) Salt & pepper Method: 1) Prepare an ice bath for the green beans. Boil 4 quarts of water salted to ‘slightly less salty than the sea.’ Blanch the green beans in the boiling water for 4-7 minutes, depending on your preferences for crispness. Remove the beans from the water, submerge immediately in the ice bath, and stir (alternatively you can place the beans under running cold water for a couple of minutes). 2) Heat the oil on med-high heat and sauté the green beans for 5-8 minutes, until most of the beans have at least some slightly blistered skin. 3) Add the almonds, tarragon, and lemon juice. Toss and sauté for another 2 minutes. 4) Mix in the crumbled cheese and season to taste. Bon...

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Uses for Licorice Mint (aka Anise Hyssop)

Uses for Licorice Mint (aka Anise Hyssop)

By on Aug 28, 2013 in blog | 0 comments

Included in our weekly CSA offerings we have been giving away beautiful flower bouquets as a special thank you for the support of the farm. We are so honored and excited to share our harvest with our growing community.In these wonderful flower arrangements we have included a beautiful flowering herb called ‘anise hyssop’ which is a delightful licorice mint. In order to prevent out CSA Members from throwing the herb out with the rest of the flowers we are spreading the word about the uses of this magical and medicinal plant…DONT THROW IT AWAY…..ENJOY IT!!! Uses for the licorice mint in your flower bouquets: That beautiful licorice mint is also called “anise hyssop” and can be used in several unique ways: Flowers – the flower of this plant is edible and can be a wonderful addition to fruit salads, teas and deserts. Marcus has even tossed them into white rice…. Leaves – the leaves of anise hyssop can be used to create a delicious tea…. alone or with other herbs! You can also add them to salads or fruit beverages, or chop them up and put them into pork dishes! Seeds – the seeds can be used in baking cakes, muffins, bread, and biscuits. Share your favorite uses of this beautiful flower with us on facebook: https://www.facebook.com/MccauleyFamilyFarm...

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