Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday, October 19th is our last summers season CSA pick-up. All CSA members will be picking up at the farm this evening, as the Wednesday evening Farmers Market has finished for this season. Your share will be available from 4-7pm at the farm store; 7450 Valmont Road. Valmont Road between 75th and 95th Streets will be closed to all thru-traffic as they are widening the road and repaving it. Just a reminder that you can enter the farm from both 75th and Valmont Road.

Looking forward to seeing you this evening,

Farmer Anne


Exciting This Week!

Wondering about next season's CSA sign-up? We hope you'll be able to join us in 2012. We'll be adding a flower share to our veggie, fruit and coffee offerings and will continue to have our meat, eggs and honey available for you in the Farm Store.

We'll be emailing you in early December about renewing your share for the 2012 season.We ask all current CSA members (including fruit and coffee share members) to register for 2012 before January 15th.

Any shares we still have open after renewal will be offered to new members on 1/15/12 via our website. Shares sell out very quickly via our website, so please make sure you renew before 1/15/12 if you'd like a share next season.

Thank you for a wonderful 2011 season. We hope to see you next summer.


Notes from the Field

The numbers are beginning to look more appropriate, the frosts have begun. Now come the pumpkins and the last tomatoes of the season. Yes, we have thrown in the towel on our tomatoes (make sauce now people).
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In Your Share This Week:
  • carving pumpkins
  • winter squash
  • turnips
  • tomatoes
  • carrots
  • potatoes
  • braising mix/salad mix
  • Fruit share: apples
  • Coffee: Yes it's a coffee week
  • Coming Next Week: Winter CSA begins!
Words to Live By:

"The breeze, the trees, the honey bees -
All volunteers!"
                             ~Juliet Carinreap 

Coming Up at the Farm:

Baskets of GreensWinter CSA Winter CSA begins next Wednesday 10/26 from 3-6pm. If you signed up for Winter Share, you should have received an email from us on Tuesday with details about this season's winter share. If you didn't receive the email, please let us know so we can make sure we have the right email address for you.

If you have not paid for your Winter Share yet, $200 is due now. Please bring a check to pick up, or mail it to us at: Cure Organic Farm, P.O. Box 19913, Boulder, CO 80308. We look forward to sharing the winter season with you!

Wisdom Farm TurkeysTurkeys We are taking Wisdom Farm turkey orders for Thanksgiving this evening at pick-up. Jay & Cindy Wisdom raise turkeys and chickens without antibiotics, hormones or chemicals. While they are not certified organic, they are the best tasting birds we have found locally. Turkeys will weigh between 15-20 pounds and cost $4 per pound. They will be available for you to pick up out here at the farm the week before Thanksgiving. You can place your turkey orders at your CSA pick-up through October 19th.



2011 Cure Organic Farm Crew

Thanks so much for your support this season!


Freezing Tomatoes

Freezing whole tomatoes with peels: Wash tomatoes. Cut away the stem scar. Place the tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched before freezing. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or other containers. Seal tightly. To use the frozen tomatoes, remove them from the freezer a few at a time or all at once. To peel, just run a frozen tomato under warm water in the kitchen sink. Its skin will slip off easily.

Freezing peeled tomatoes: If you prefer to freeze peeled tomatoes, you can wash the tomatoes and then dip them in boiling water for about 1 minute or until the skins split. Peel and then freeze as noted above.


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Turnip and Carrot Glaze

1 1/2 tablespoons butter
1 pound white turnips trimmed, peeled, cut in 3/4" cubes
2 large carrots, trimmed, cut in 1/2-inch thick slices on the diagonal
2/3 cup chicken broth
1 1/2 tablespoons brown sugar
1/2 teaspoon table salt
1/8 teaspoon black pepper
1 teaspoon fresh thyme leaves

In a large nonstick skillet with a cover, melt the butter on MEDIUM HIGH. When it's melted, swirl to coat.
Add the turnips and carrots in an even layer and cook undisturbed for 4 minutes. Stir again, let cook another
4 minutes. Add the broth, brown sugar, salt, pepper, thyme and lemon zest, and stir to coat. Cover, reduce
heat to MEDIUM LOW and simmer until vegetables are just tender, about 8 minutes. Uncover and increase
heat to HIGH, let cook, stirring frequently until liquid cooks down to a glaze, this took a few minutes.
Stir in lemon juice and serve immediately.

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Winter Squash with Shallots and Sage

2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1.5 - 2 lbs. winter squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.

Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.

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Quick Apple Salad

Allow about 1/2 to 1 apple per person. Core the apples, then slice or chop into pieces and place in individual serving bowls. Squeeze lime or lemon juice over the pieces and salt lightly. Then sprinkle with the hot pepper of your choice - cayenne is a good option, or you can use New Mexico chile powder, chile piquin, or whatever you generally keep on hand, in an amount that matches your taste buds. The result is quick and refreshing.

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Notes from the Field (con't)

We are now proud to say that we had a bottle wash upon our shore and it contained olive oil, direct from Italy ( it had an accent). Our friends Andy and Elaine have brought over some of their olive oil direct from Montecucco (a small city in that mythical place named Tuscany.) It can be bought by the bottle or petrol can at the Store. We couldn't be happier.

If you notice that the interns noses have frostbite it is because they are nearing their last few weeks in their yomes with the love affair with yome living now on the wane. They will soon enjoy modern accoutrements like plumbing and heat so watch their transformation unfold before your eyes.

Still no little piggies they might be just too comfortable, but we will let you know when they arrive. Until then send your thoughts to Chica as she prepares her nest.

We have all the fixings for a wonderful goulash so wash out the pots and get cooking.



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