CSA News

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Today, Wednesday, October 7th is a CSA share pick up. Please plan on picking up your share at your chosen pick up location between 4pm-7pm.

Special Note for Farmer's Market Members: Today is the last Wednesday night Boulder Farmer's Market. All pick-ups will be at the farm next week. We'll start pick-ups at 3pm next week to accommodate everyone.

Be sure to check out all the details on our CSA Harvest Celebration coming up this Sunday, 10/11 and RSVP.

We look forward to seeing you tonight.

Farmer Anne

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Notes From the Field
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Greens and a rainbow

Above: Our greens are loving the cooler temps and moody skies.

Summer CSA is Almost Over... We can hardly believe that next week is the last week of summer CSA. We're still pulling tomatoes, and basil out of the field! This is the time of year when we're almost looking forward to the frost hitting and making our harvest list just a little bit shorter.

This week we decided to take a look back at everything you've received from us this season. CSA is all about sharing the risk and sharing the bounty. While the early season this year was extremely tough with cold temps and rain, we hope you've felt like the later season bounty you've received more than made up for it. You might be shocked to learn that on average you receive 24% more produce than you paid for each week. When we have bounty in the fields, it goes directly to your weekly share.

Thank you for being part of our farm family this season. We hope you can make it to our 11th annual party, celebrating the season and our CSA members support this Sunday 10/11 from 3-7pm.

 

Important Dates
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  • Last Wednesday Boulder Farmer's Market, 10/7 (our last CSA pick-up on 10/14 is at the farm for all CSA members and will begin at 3pm)
  • Pig Roast at Cure Organic Farm, Sunday, 10/11, 3-7pm
  • Last CSA Pick-up, 10/14
  • First Winter CSA Pick-up, 10/21

 

In Your Share This Week
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  • kale
  • carrots/turnips
  • garlic
  • peppers
  • potatoes
  • salad mix
  • tomatoes
  • winter squash
  • Fruit Share: apples & plums
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: all done
  • Coming Next Week: sweet potatoes, winter squash, carving pumpkins, salad greens, tomatoes and more!

 

Recipes
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For more recipes please check out our CSA Recipe webpage.

 

Exciting This Week
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Pig RoastRSVP for the CSA Harvest Celebration Our annual party, celebrating the season and our CSA members support will be this Sunday, October 11th from 3-7pm. We hope you can make it.

We'll provide the pork sandwiches, veggie stew, beer and fixings. We ask CSA members to bring a side dish or dessert to share.

Please RSVP by Oct. 7th if you'd like to attend. CSA members are free. Additional guest tickets are available for purchase. RSVP here.

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TurkeysThanksgiving Turkeys We're working with Eastern Plains Natural Foods again this season to bring you heritage breed Blue Slate turkeys. These birds are raised entirely on range and completely without medication, vaccines or any artificial food additives. Their diet is entirely vegetarian. They are processed utilizing the air chilled method so there are no added processing fluids typically found in store bought birds.

The price for these birds is $7/lb. (They are usually around $9/lb. retail) and range from 7-16 pounds. Turkeys will be available the week before Thanksgiving and come frozen.

We've had enough interest in turkeys to officially place an order. If you think you'd like to reserve one, please sign up with us tonight or send us an email. We have approximately 5 more available.

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applesColorado Apples We're absolutely thrilled to have Colorado gala apples for you this week from our longtime fruit partners First Fruits, in Paonia, CO. Colorado apples are a very limited commodity this season due to the late frost that wiped out most apple crops. First Fruits wanted our CSA members to have these apples because of our longstanding commitment to their farm. We hope you enjoy every bite!

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Words to Live By
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Besides the Autumn poets sing
A few prosaic days
A little this side of the snow
And that side of the Haze...
Grant me, Oh Lord, a sunny mind—
Thy windy will to bear!
                     ~Emily Dickinson

 

Around the Farm
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Pigs in Mud

Pigs really do love the mud. Our mangalitsas had a great time mowing down the old broccoli field and then taking a lovely nap in the mud. What a life!

 

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  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301
cureorganicfarm@yahoo.com
www.cureorganicfarm.com

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Recipes
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Detox Baby Kale Salad adapted from The Yellow Table

1/3 lb. baby kale
1 cup thinly sliced red cabbage
2 carrots, coarsely grated
1 avocado, diced
3/4 cup cooked quinoa
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and pepper, to taste

Toss the kale, cabbage, carrots, avocado, and quinoa in large bowl and toss to combine. Whisk the vinegar and oil together until smooth and season with salt and pepper. Slowly drizzle the vinaigrette into the salad and gently toss until combined. Taste and adjust seasonings; you may want to add another splash of vinegar.

 

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Carrot Cake With Apple Cider adapted from Smitten Kitchen

    2 1/3 cups (290 grams) flour
    3/4 teaspoon (5 grams) salt
    2 teaspoons (10 grams) baking powder
    1 1/4 teaspoon ground cinnamon
    1/4 teaspoon ground or a bunch of gratings of whole nutmeg
    1/8 teaspoon ground cloves
    1/2 cup (120 ml) olive oil
    3/4 cup (145 grams) dark brown sugar
    2 large eggs
    1 cup apple cider (235 ml)
    1 teaspoon (5 ml) vanilla extract
    1 1/2 cups packed, grated carrots (about 255 grams)
    Olive oil or nonstick cooking spray for baking pan

 

    Heat oven to 350 degrees. Coat a 9×5-inch loaf pan with olive oil or a nonstick cooking spray. If yours is old and you’re nervous about the cake sticking, it cannot hurt to line yours with a fitted rectangle of parchment paper.

    In a large bowl, whisk together flour, salt, baking powder, cinnamon, nutmeg and cloves. In a medium bowl, whisk together olive oil, brown sugar, eggs, cider and vanilla. Stir grated carrots into wet ingredients until evenly coated, then stir wet ingredients into dry just until no floury bits remain.

    Pour into prepared pan and bake for 60 to 70 minutes, until a skewer inserted into the center comes out batter-free. Let cool in loaf pan for 20 to 30 minutes, then remove from pan and cool the rest of the way on a rack. Loaf should keep at room temperature for a few days, and longer in the fridge. It’s even more moist on the second day.

    Whatever you do, definitely avoid making a cream cheese frosting-like spread whipped together from 4 ounces of softened cream cheese, 2 tablespoons softened unsalted butter, 1/2 teaspoon vanilla extra and 6 tablespoons powdered sugar, some of which can be replaced with honey or maple syrup but will make for a softer spread. It will unquestionably compromise this cake’s dairy-free status. It might be dangerously good.

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    Couscous and Feta Stuffed Peppers adapted from Smitten Kitchen

      Vegetable-oil cooking spray
      1 1/4 cups chicken or vegetable broth
      2/3 cup couscous
      4 extra-large or 5 large sweet peppers
      2 tsp olive oil
      1/2 cup chopped onion
      12 oz zucchini, or summer squash quartered lengthwise then sliced across thinly
      1/2 tsp fennel seeds
      1/2 tsp dried oregano
      1/2 tsp salt
      1 cup tomatoes, chopped
      15 oz canned chickpeas, drained and rinsed
      4 oz crumbled feta cheese (about 1 cup)
      3 tablespoons tomato paste

      Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. Add onion, summer squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.

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Apple Muffins adapted from Smitten Kitchen

2 cups (8 ounces) flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped


Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

 

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