Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday October 2nd is your CSA share pick up. Your share will be available from 4-7pm at your chosen pick-up location.

We're getting excited for this weekend's Pig Roast with all of you. Details follow,


Farmer Anne

Exciting This Week!

Pig RoastRSVP for the Pig Roast Our Annual Pig Roast celebrating the season and our CSA members support will be on Sunday, October 6th 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. 2nd if you'd like to attend. CSA members are free. Additional guest tickets are available for purchase. RSVP here.


BFMLast Wednesday Boulder Farmer's Market is today!. Your last 2 CSA pick-ups of the season will be here at the farm for members who currently pick up at the market. We will begin pick-up at 3pm starting next week, to accommodate the larger volume of folks picking up.


Winter CSAWinter CSA All Winter CSA payments are due by today. If you have not paid in full yet, please get your check to us ASAP.


In Your Share This Week:
  • bell peppers
  • carrots
  • cherry tomatoes
  • cucumbers
  • garlic
  • spinach
  • tomatoes
  • winter squash
  • Fruit Share: peaches/apples/grapes/pears
  • Coffee Share: this week
  • Coming Next Week: winter squash and whatever else the frost leaves alone

Notes from the Field

It's National Kale Day! We grow many different varieties of this lovely green here on the farm, including Red Russian, Curly Green and Lacinato. If you haven't had it lately, give it another try. It's great sauteed, in soups, massaged with salt or baked into yummy chips.


Words to Live By:

"To be of the Earth is to know
the restlessness of being a seed
the darkness of being planted
the struggle toward the light
the pain of growth into the light
the joy of bursting and bearing fruit
the love of being food for someone
the scattering of your seeds
the decay of the seasons
the mystery of death and
the miracle of birth."

                                    ― John Soos

Coming Up at the Farm:

                                   Important Dates

  • Last Wednesday Boulder Farmer's Market, 10/2 (our last 2 CSA pick-ups are at the farm for all CSA members and will begin at 3pm)
  • Pig Roast at Cure Organic Farm, Sunday, 10/6
  • Last CSA Pick-up, 10/16
  • First Winter CSA Pick-up, 10/23
Around the Farm

Missy the happy pig

Why does Missy have such a big smile on her face? She's foraging on tasty greens. Earlier in the season we told you about our partnership with the city of Boulder Open Space and the cover crop they planted in our fields. Missy has been loving chowing down on the buckwheat, sorghum, canola, turnip greens and sudan grass they planted. These greens not only provide forage for our pigs, but also act as a green manure that we'll till in later in the season, and help keep the soil from eroding. Thank You to Lauren and her team in the Open Space department for all of their help and support, and for providing great opportunities to work together to keep our agriculture lands healthy and flourishing.


boulder countyFlood Relief Looking to support those in need from the floods? Here's an unique opportunity to help.

The housing need for flood victims is tremendous. We have learned of an opportunity for people who have the space to support those in need.

There are some County employees who have not only been displaced but are faced with lengthy
alternate work commutes due to road and bridge damage. If you are able to offer space in your home to these County employees during the work week, please read on.

It is the County's intent that no money be exchanged between parties. If you are interested in helping in this way, it is helpful to list information such as whether there are pets in your home, and any dates that do not work for you. If you can help out, please contact Julia Yager at the County.

Julia K. Yager, IPMA-CP Human Resources Manager
Boulder County Human Resources


Carrot Soup with Tahini and Crisped Chickpeas (adapted from Smitten Kitchen)

2 tablespoons (30 ml) olive oil
2 pounds (905 grams) carrots, diced or thinly sliced
1 large onion, finely chopped
4 - 6 garlic cloves, peeled and smashed
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon table salt, plus more if needed
red pepper flakes
4 cups (945 ml) vegetable broth

Crisped chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
1 generous tablespoon (15 ml or so) olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin

Lemon-tahini dollop
3 tablespoons (25 grams) tahini paste
2 tablespoons (30 ml) lemon juice
Pinch or two of salt
2 tablespoons (30 ml) water

Pita wedges, garnish
A few large pitas, cut into 8 wedges
Olive oil, to brush pitas
Za'atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
2 tablespoons flat-leaf parsley, coarsely chopped

Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.

Meanwhile, heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they're all coated. Spread them on a baking sheet or pan and roast them in the oven until they're browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they're toasting evenly.

Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.

Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.

Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za'atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.

Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges.

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Mediterranean Pepper Salad (adapted from Smitten Kitchen)

1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors
1 cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.

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Roasted Winter Squash with Miso Glaze (adapted from The New York Times)

1 large winter squash or 2 small (about 2 pounds)

Salt to taste

2 tablespoons dark sesame oil

1 tablespoon mirin

1 tablespoon sake

2 tablespoons white or yellow miso

1 tablespoon sugar

1. Preheat the oven to 425 degrees. Line a baking sheet (or 2 if necessary) with parchment. Peel the squash, cut in half and scrape out the seeds and fibers. Slice 1/2 inch thick and place in a large bowl. Season with a little salt if desired and toss with 1 1/2 tablespoons of the sesame oil. Lay the slices in one layer on the baking sheet(s).

2. Roast the squash for 25 to 30 minutes, turning the slices over every 10 minutes, until the slices are tender all the way through and lightly colored.

3. Meanwhile, heat the broiler and make the glaze. To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.

4. Remove the squash from the oven and brush each slice with the miso glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minutes, or until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot.

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Grape & Apple Crisp (adapted from Jean Kressy)


3/4 cup all-purpose flour

3/4 cup old-fashioned oats

1/3 cup chopped walnuts

6 tablespoons granulated sugar

6 tablespoons brown sugar

3/4 cup cold, unsalted butter (1 1/2 sticks) cut into small pieces


6 cups thinly sliced, peeled apple

2 cups seedless red grapes (about 2/3 pound)

1/3 cup orange juice

1 1/2 tablespoons all purpose flour

2 tablespoons granulated sugar

Preheat oven to 375F.

To prepare topping, combine flour, oats, walnuts, granulated sugar and brown sugar. Add butter and use a pastry cutter or your fingers to combine until mixture resembles coarse crumbs.

To prepare filling, combine all ingredients in a 2-quart baking pan; sprinkle with topping mixture. Bake 45 minutes, or until golden brown and fruit is tender. Cool on wire rack.

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