Cure Organic Farm CSA Newsletter


Greetings CSA Members,

This is it! It's week 20, the last week of CSA. Your share will be available from 3-7pm at the farm only tonight. We are starting 1 hour early to accommodate all the extra members at pick-up.

Thank you for all of your support this season!

Farmer Anne

Exciting This Week!

CarrotThis Is It!Week 20 of the CSA has arrived. All good things must come to pass. From the first pea shoots of June to the peaches of August and the arugula of Autumn. It is time for us to say first and foremost THANK YOU! We love growing food for you and your families. It is a never ending joy to go through another season together. To watch the interns arrive and then to see them bloom is an experience which never ceases to amaze. Each new season allows wonderful friendships to become even better and for new friendships to form. All of it has us anticipating the next season. We hope that you have enjoyed the food as much as we have, and we can't wait for the warmth of spring to bring us together again.


Winter CSAThanksgiving Turkeys

Each season we like to offer our members the chance to buy their holiday turkeys from local farms. 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 turkeys come in 3 weight ranges: small 7-10lbs., medium 10-15lbs., large 15+ lbs. The price for these birds is $5.25/lb. (They are usually $7/lb. retail) Supplies are limited, so the sooner you let us know, the better. Turkeys will be available the week before Thanksgiving. Please see us at CSA pick-up to get your bird reserved or send us an email.

In Your Share This Week:
  • bell peppers
  • carrots
  • carving pumpkins
  • kale
  • potatoes
  • salad mix
  • tomatoes
  • winter squash
  • Fruit Share: apples/pears
  • Coffee Share: this week
  • Coming Next Week: Winter Share!

Words to Live By:

"In seed time learn, in harvest teach, in winter enjoy."
                                                           --William Blake


Coming Up at the Farm:

Winter RootsWinter Farm Store Hours We'll be open through December 15th this season. Wed - Fri 11-6, weekends 10-4. Stop by to fill your freezer with meat, and stock up on roots, greens and the season's fruit.


Pork & LambPork and Lamb More sausages are coming, as well as the full range of our Berkshire pork cuts. Lamb cuts are also on their way and will be back in the store at the end of October/early November. There is more beef coming as well. Be sure to stop by and stock up for the winter.


CSA RenewalCSA Share Renewal If you're interested in joining us for the 2014 CSA season, then stay tuned to your email. We'll be sending out a renewal notice in early December. Current CSA members have until early January 2014 to renew their share. Any remaining shares will be available to the public on 1/15/13. We hope to see you again next summer.


                           Important Dates

  • Last CSA Pick-up, 10/16 today!
  • First Winter CSA Pick-up, 10/23
  • Last Saturday Farmer's Market 11/16
  • Boulder County Farmers Market Holiday Market 12/7 & 12/8
  • Farm Store closes 12/15
Around the Farm

2013 Crew

Thank you for sharing the season with us!



Garbanzo Beans and Greens (adapted from Cooking Light)

2 bacon slices
1 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
2 1/2 cups chicken broth
1 cup water
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4 cups chopped fresh kale
1/2 cup plain Greek yogurt
4 lemon wedges (optional)

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.


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Pumpkin Butter (adapted from Smitten Kitchen)

3 1/2 cups cooked, pureed pumpkin
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/3 cups brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg

Juice of half a lemon

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste. Once cool, pumpkin butter can be kept in an airtight container in the fridge.

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Peppery Sausage, White Bean and Kale Soup (from Boulder Locavore)

1 medium Yellow Onion, chopped
2 stalks Celery (with leaves), chopped
2 large Carrots, peeled and chopped
1 ½ pound loose Spicy Italian Sausage
2 large Tomatoes, cored and chopped
1-29 ounce can Cannellini Beans (or other white bean), drained
1 quart Low Sodium Chicken Broth
1 bunch Curly Kale, leaves stripped from stems and hand shredded
1 teaspoon Kosher Salt
1 teaspoon freshly ground Black Pepper

See the whole recipe and photos here:

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Homemade Spiced Pear Vodka (from Boulder Locavore)

2 pears, ripe, firm, cored and sliced
1 cinnamon stick
3 1/8th inch slices ginger
10 whole cloves
2 cups vodka
Quart jar

See the whole recipe and photos here:

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