Cure Organic Farm CSA Newsletter


Greetings CSA Members,

This is a reminder that today, Wednesday October 17th is our final CSA pick-up of the season. Your share will be available from 3:30-7pm at the farm only tonight. One of the things I love most about farming is that every day is different on the farm, it is dynamic, ever changing. For all of the planning we do in the winter months of outlining a planting calendar, laying out what will be planted in each bed across the farm, how many plants of each crop will be needed to meet the harvest demands for 185 families,we never really know how it will all work out. Our best guide is to be in the field paying attention to the way everything is growing. Then making our daily decisions around our work based on how the crops are reacting to their environment. Needless to say I am still amazed that those tiny brown carrot seeds we planted not only germinated, but grew into a harvest of around 3000 pounds for CSA members. A bountiful season it has been. And in the spirit of true community supported agriculture we are delighted to have shared the bounty with you.

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

CarrotsThis Is It! Week 20 of the CSA has arrived. What a season it's been. We did a quick tally of a few crops and here's what we harvested for you this season:

  • Tomatoes 3,000 pounds over 7 weeks
  • Cherry Tomatoes 845 pints
  • Carrots 2,380 pounds/bunches

Thank you for sharing the season with us.



Extra Virgin Olive OilOlive Oil and Honey If you've been missing the Extra Virgin Olive Oil we offered last season, then stop in the Farm Store tonight. Liters are available and smaller bottles are coming soon. We still have some of our raw wild flower honey available as well.



Notes from the Field

Subtle is not a word normally associated with Colorado. Dramatic, extreme, brilliant those are more the norm. So it isn't with much surprise that fall has come in with a tornado of wind and the yellow of the trees is blinding.(Continued below)

In Your Share This Week:
  • bok choy
  • carrots
  • carving pumpkins
  • fennel
  • garlic
  • green beans
  • peppers
  • turnips
  • winter squash
  • Fruit Share: apples
  • Coffee Share: this week
  • Coming Next Week: Winter Share!
Our Community

If you'd like us to highlight what you're doing, just send us a short paragraph we can add to the newsletter.


Fall on the farm, from the lens of farmer Ben Whalen:

Pig Watching

Checking out the pigs in the field.

Dead Cherry Tomatoes

Cherry tomatoes after the frost.

Fall Sheep

One of our Rambouillet sheep.


Fall petals.


Coming Up at the Farm:

Blue Slate TurkeyHoliday Turkeys We had great response to our holiday turkey offering. We've got 25 holiday turkeys left for CSA members. If you'd like one, please sign up tonite at CSA pick-up, or send us an email.

This season we're working with Eastern Plains Natural Foods 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 (only a couple left in this size). The price for these birds is $5/lb. (They are usually $7/lb. retail)

Turkeys will be available the week before Thanksgiving. A flyer with more info. will be available at pick-up.


Pork and 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. There is more beef coming as well. Be sure to stop by and stock up for the winter. The Farm Store is open through December 16th.


Boulder Farmer's MarketFarmer's Market & Winter Holiday Market The Saturday Boulder Farmer's Market runs through Nov. 17th this season.

We'll also be at the special Holiday Market on Dec. 1 & 2 at the Boulder County Fairgrounds in Longmont. This market offers fine arts and crafts as well as farm products, so come stock up and get your holiday shopping done.


CSA FamilyCSA Share Renewal If you're interested in joining us for the 2013 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 2013 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, tonight! 10/17
  • First Winter CSA Pick-up, 10/24
  • Farm Store open through Dec. 16th



Our ducks and chickens getting some fresh water.

Words to Live By:

"Yearning for sun and starlight, roses and winter, together".

                                     ~Dr. SunWolf



Chicken, Mushroom and Bok Choy Kebabs (adapted from The New York Times)

3 large garlic cloves
1/2 cup reduced-sodium soy sauce
1/3 cup dry Sherry
1/4 cup packed brown sugar
1 tablespoon finely grated peeled ginger
2 teaspoons Asian sesame oil
1 1/2 pound skinless boneless chicken thighs, cut into 2-inch pieces
1 pound bok choy
1/2 pound large cremini mushrooms, stems trimmed flush with caps
1/2 cup vegetable oil
14 (12-inch) wooden skewers, soaked in water 30 minutes.

1 Marinate chicken:
2 Mince and mash garlic to a paste with a pinch of salt.
3 Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.
4 Pour half of marinade into a large sealable bag and chill remainder for basting. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.
5 Make kebabs:
6 Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
7 Meanwhile, halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 tablespoons salt for 5 quart water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.
8 Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on another tray.
9 Oil grill rack, then grill chicken-and-mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over and baste with some of remaining marinade, then grill, turning and basting occasionally (but not during last 3 minutes), until chicken is just cooked through and mushrooms are tender, 6 to 8 minutes more.
10 Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total.

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Fennel, Garlic and Potato Soup (from The New York Times)

2 tablespoons extra virgin olive oil

1/2 large or 1 medium onion, diced

2 stalks celery, sliced

2 pounds bulb fennel, trimmed, washed and diced

1 pound potatoes, peeled and diced

6 garlic cloves or 1/2 head green garlic, peeled and cut in half

Salt to taste

A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth

2 quarts water, vegetable stock or chicken stock

Freshly ground pepper

For garnish, choice of:

Chopped fresh fennel fronds

Lightly crushed fennel seeds

Paper-thin slices of fennel bulb

Garlic croutons

Shaved Parmesan

1. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bringto a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.

2. Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

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Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto (adapted from

Sage, Hazelnut, Ricotta Salata Pesto
1/4 cup sage, chopped
4-5 tablespoons olive oil
1 clove garlic, smashed
1/3 cup hazelnuts, toasted (can use almonds, walnuts or pecans instead)
1/4 cup + 2 TB ricotta salata, crumbled or chopped until a medium fine crumble

Winter Squash
2 large winter squashes [about 3.5 lbs total when unpeeled]
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1/4-1/2 teaspoon cayenne, depending on taste

Step 1 Preheat the oven to 500 and place a rack in the lowest slot in the oven. Line a baking sheet with parchment.

Step 2 Peel the squash, cut in half lengthwise and remove the seeds. Cut each squash into about 1 inch wedges and place in a bowl.

Step 3 Toss squash with olive oil, sugar, salt, and cayenne. Place in a single layer on baking sheet.

Step 4 Roast for 10-15 minutes until caramelized. Remove from oven and flip over. Bake another 10-15 minutes until caramelized on the other side and cooked through. The pieces on the edges of the baking sheet will caramelize first so you want to move around during the baking time.

Step 5 While the squash is roasting, make the pesto: (1) warm 3 TB olive oil, sage, and garlic in a small pan over very low heat just until the oil bubbles. Pour in a small bowl, reserving the garlic clove. (2) Place the toasted nuts in a food processor along with the garlic clove and process until a fine crumble and add to the bowl (alternatively, you can do by hand or in a mortar and pestle). (3) add the cheese to the bowl along with 1-2 TB more olive oil and stir until combined and salt to taste. This is not a traditional pesto - more nutty than herby and not so much oil.

Once the squash is roasted, place in a large bowl and toss with pesto to taste. Dig in.


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Apple Snack Wedges (from Taste of Home)

2 medium apples
1 cup Rice Chex, crushed
1-1/2 teaspoons packed brown sugar
2 tablespoons reduced-fat creamy peanut butter

Core apples; cut each into six wedges. Pat dry with paper towels.
In a small shallow bowl, combine the cereal and brown sugar. Spread cut sides of apples with peanut butter; roll in cereal mixture. Serve immediately.


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Notes from the Field (con't)

We here on the farm are passionate about what we do and normal for us can be extreme for others. Wake up, catch sheep before they stop traffic, harvest tons of food, move pigs some of which weigh 800 pounds, eat a carrot, deliver to restaurants ( some of which are located on top of a mountain, difficult to not bruise tomatoes on those trips) come home, sleep and start over.

So with this change in the air do we welcome the respite from the heat of summer and bask in the late warmth of autumn and cold evenings of squash soup (with now a hefty pour of Andy and Elaine's olive oil on top, shameless plug for our good friends). So join us tonight with your best sailor face and batten down the hatches for dinner.




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