CSA News


Today, Wednesday, October 14th is our last CSA share pick up of the season! All members will be picking up at the farm tonight. We will begin distribution an hour earlier from3pm-7pm to accommodate everyone.

Please note that parking is available at the farm store, as well as in our lower lot, just west of the farm store, on Valmont.

We look forward to seeing you tonight.

Farmer Anne


Notes From the Field

Salad Mix in the Hoophouse

Above: As the summer season ends, our winter salad mix is just getting its start in the hoop house.

In June of each season when our first shares are harvested and distributed it is unfathomable what the weeks to come will hold. By mid-October we retrace the season through a series of memories made up of hard work and plenty of laughter in the field, as well as the lingering flavors of the passing seasons. Each year it is hard to believe that the 20-week CSA season is coming to an end. In the fields we are harvesting the last of the basil, summer squash, and tomatoes in preparation of turning these beds into cover crops for the winter and preparing our last planting of the season: garlic. Winter squash is harvested and in storage, sweet potatoes continue to cure in preparation of the cold nights ahead. We all love this time of year when it is time to clean up the field, store what we can for the months ahead and prepare the fields for the coming seasons.

Many Thanks...

There are so many people to thank for another wonderful CSA Harvest Celebration... thanks to all of you who shared part of your Sunday with us, to help us finish up the season in style. Thanks to Alberto, Kyle, and Aaron for cooking up such a delicious feast. Thanks to Florence & Mike Jones, and Gelsey & Lele Malferrari for volunteering their time. Many thanks to Kim & Jakes Cakes for treating us to some of their delicious goodies.

Last but not least, thank you to all of you have been part of our community this season. Allowing us to grow food for your families is the best compliment you could give to the farm. Getting to know your families, watching them grow and helping to feed them is why we do what we do.



Important Dates

  • Last CSA Pick-up, 10/14
  • First Winter CSA Pick-up, 10/21
  • Farm Store closes for the season,12/13


In Your Share This Week

  • carrots/turnips
  • carving pumpkins
  • peppers
  • spinach
  • sweet potatoes
  • tomatoes
  • winter squash
  • Fruit Share: apples & plums
  • Coffee Share: week 10/10
  • Bread Share: week 10/10
  • Flower Share: all done
  • Coming Next Week: winter csa begins!




For more recipes please check out our CSA Recipe webpage.


Exciting This Week

Vegetable Share2016 CSA Share Sign-up If you're interested in joining us for the 2016 CSA season, then stay tuned to your email. We'll be sending out sign-up notices in early December. Current CSA members have until early January 2015 to purchase a share. Any remaining shares will be available to the public on 1/15/16. We hope to see you again next summer.


Farm Store CardFarm Store Card If you're planning on shopping with us this fall, or filling your freezer with meat, our farm store card might be a great option to help you save money on all of your fall and winter purchases. Purchase a $500 Farm Store card and receive %10 off each purchase at our store. It works like a gift card, but saves you money every time you use it. Stop in the store to pick one up. Our store will be open through December 13th this season.


applesCases of Apples We have cases of Honeycrisps, Jonagolds and Galas available this week from First Fruits. Gala and Jonagolds are $1.50/lb by the case, Honeycrisps are $1.75/lb. See Artie in the store to take home a case or two.



Words to Live By

"This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive."

                                                 -Alice Waters


Around the Farm

Pumpkins from the Pig Roast

Thanks to all of you who came out on Sunday to help us celebrate the bounty of the season. We had a great time eating and playing with you.



  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301






Squash and Spinach Lasagna adapted from The Yellow Table

9 no-boil lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
4 cups milk
1/4 cup cornstarch
10 oz. spinach, chopped
1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish
1/4 teaspoon freshly grated nutmeg
1 large or 2 medium winter squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons
2 cups shredded part-skim mozzarella


Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.

Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Cook's Note: For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.

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Baked Sweet Potato Fries adapted from Ina Garten

    2 medium sweet potatoes
    2 tablespoons good olive oil
    1 tablespoon light brown sugar
    1/2 teaspoonsalt, plus extra for sprinkling
    1/2 teaspoon freshly ground black pepper


    Preheat the oven to 450 degrees.

    Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

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    Storing Winter Squash

      When properly cured (which we took care of for you), most varieties of winter squash will last through the winter. Proper curing means the water content was just right at harvest and they were set in a sunny and dry place for 7 to 10 days just after harvest.

      Storage Conditions   Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet. (Note from Connie: I usually keep them in the garage, on a wall next to the house so they stay warmer)

      How to Pack Them  Squash are better off not touching each other or any hard surfaces. Wrapping them individually in cloth or paper is helpful but also makes checking on them more difficult. Butternut and acorn varieties seem to store the longest.

      While in Storage  Check and cull them often to make sure the squash are not developing soft spots. Turning them can keep them from bruising. Remove damaged fruit and use them up soon.

      How Long They Last  Usually, stored in a dry and dark place, at an even temperature, and culled often, they will last through January or February. Once they start softening or growing, compost them.


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Balsamic Grilled Plums adapted from Rachael Ray

4 ripe plums, halved and pitted
Extra-virgin olive oil , for drizzling
1/2 cup balsamic vinegar
1 tablespoon brown sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1 pint vanilla bean ice cream

Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.

While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.

Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.

Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve.


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