CSA News


Today, Wednesday, October 21st is our first winter share pick up of the season! Distribution is from 3pm-6:30pm here at the farm, 7450 Valmont Rd, Boulder.

We look forward to seeing you tonight.

Farmer Anne


Notes From the Field

Watermelon Radish

Above: One of the gorgeous watermelon radishes we're growing this season.

Planning for an abundant fall and early winter CSA share begins back in May, when many of the crops are first planted. Sweet potatoes, Irish potatoes, winter squashes, leeks, garlic, broccoli, cauliflower, and brussels sprouts all take sprout in these early summer months with the promise of a full table and the comfort foods that make chilly days more cozy. So, you could say we've been thinking about Winter Share for months now! While all crops slow their growth as the day light and temperatures decrease, it is important to get ahead on their growth as much as possible. Winter Share will offer a selection of hardy, cold tolerant cooking and salad greens, a variety of potatoes, broccoli, cauliflower, brussels sprouts, romenesco, rutabagas, carrots, radish, turnips, celery, winter squashes, dry beans, and apples over the next eight weeks. In the fields we are in the process of turning in the summer crops and planting cover crops which will help put nutrients back into the soil, cut down on erosion and retain more moisture within the soil than leaving the ground uncovered for the winter. Then we begin dreaming about next season.....


Winter Squash This week we have the first of our pie pumpkin and butternut sqush for your share. We also have spaghetti squash and delicata squash coming soon. As with all winter squash, no refrigeration is needed. You can keep them on the counter, or for longer term storage, in a cool place in the basement/garage.

Butternut Squash have long necks and a round base, their orange flesh is sweet and nutty. Can be baked, boiled, roasted, steamed, and/or microwaved.

Pie Pumpkin: (also known as sugar pumpkin) Smaller than carving pumpkins, their orange flesh is very nutty and perfect for pies and so much more. The seeds of the squash are also eaten, usually after being toasted. See our recipes section for tips on roasting them.



In Your Share This Week

  • apples
  • broccoli/cauliflower
  • carrots
  • chard
  • parsley
  • plums
  • potatoes
  • tomatoes
  • winter squash
  • Coming Next Week: Sweet potatoes, winter squash, salad greens,brussels sprouts, peppers, apples and more...




For more recipes please check out our CSA Recipe webpage.


Exciting This Week

Vegetable ShareCSA Basics for New Members (and a reminder to all)


What do I do if I miss a pick-up? If you email us before 8am on Thursday morning, we're happy to pack your share for you, and have you pick it up at the Farm Store that day. We just need to know ahead of time that you'd like your share packed.

Where does my food go if I miss a pick-up? All of the food leftover from the CSA gets donated.

Can someone else pick-up my share? Sure! If you're out of town, or can't make it, feel free to have a friend or neighbor come get your share.

Can I bring my pet to pick-up? Please leave your pet at home during pick-up.

What if I have more questions? The fastest way to reach us is by emailing us at: cureorganicfarm@yahoo.com



Important Dates

  • Last Saturday Boulder Farmers Market, 11/21
  • Farm Store Closed for Thanksgiving Holiday, 11/26-11/29
  • Winter Market, 12/5 & 12/6, Boulder County Fairgrounds
  • Farm Store closes for the season,12/13


Words to Live By

"I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion."

                                -Henry David Thoreau


Around the Farm

Emily with a monster rutabaga

Emily holds one of the monster rutabagas that came out of the field recently. You'll find these in the store tonight and we hope to have some for your share next week.


  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301






Roasting Pumpkin 101 adapted from Oh She Glows

1. Preheat the oven to 350F and grab small 2-3 pound sugar pumpkin(s). I like to roast a couple 2-lb. pumpkins at the same time. Remember – we’re not looking for the huge carving pumpkins here.

2. Slice the stem off before slicing in half so you don’t have to slice through the stem.

3. Slice in half.

4. With a sharp-edged spoon (I use a metal tablespoon with a sharp edge or you can use a metal ice cream scoop), scoop out the seeds & guts. Make sure you clean & save the seeds for roasting.

5. Brush inside with oil (optional, but I like to) and place face down on baking sheet lined with parchment paper.

6. Roast at 350F for about 45-50 minutes. The exact time will vary depending on the size of the pumpkin(s) and you may need more time. The skin will be slightly darker and you should be able to poke a fork quite easily through.

7. Let the pumpkin cool for 10 minutes before handling. Grab a large spoon and peel away the very thin skin. It comes off almost effortlessly. At this point, you can use the flesh in all kinds of dishes – soups, casseroles, risotto, pies, etc.

8. If making a puree: Place the pumpkin flesh into the blender and blend away until super smooth. I used my tamper stick on the Vitamix to push all the pumpkin down until it got going. Let it go for a good minute or two – you don’t want any clumps left.

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From Scratch Pumpkin Pie adapted from Nancy Fuller

    1 medium pie pumpkin (about 3 pounds) roasted (see preceding recipe)


    One 14-ounce can sweetened condensed milk
    1/2 cup whipping cream
    2 tablespoons cornstarch
    2 tablespoons molasses
    2 tablespoons canola oil
    1 tablespoon ground cinnamon
    1 teaspoon ground ginger
    1/4 teaspoon salt
    3 large eggs

    your favorite pie crust


    For the filling: Scoop out the pulp from the roasted pumpkin (see preceding recipe about how to roast pumpkin) and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.

    Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

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    Rigatoni with Chard and Sausage adapted from Food Network

      Kosher salt
      12 ounces rigatoni
      2 tablespoons extra-virgin olive oil
      12 ounces sweet Italian sausage, casings removed, crumbled
      4 tablespoons unsalted butter
      6 cloves garlic, chopped
      1 bunch chard, stems removed, leaves chopped
      1 tablespoon plus 1 teaspoon all-purpose flour
      1 3/4 cups milk (not skim)
      1/2 cup grated parmesan cheese (about 1 ounce)
      Grated zest of 2 lemons
      Freshly ground pepper

      Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

      Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside.

      Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes.

      Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and a few grinds of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen.

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Plum Applesauce adapted from Food Network

5 large apples (about 2 pounds)
5 plums (about 1 1/2 pounds)
1/4 cup apple juice
1/4 cup sugar
1 or 2 cinnamon sticks
4 tablespoons unsalted butter

Quarter the apples and plums, but leave their skins on; core the apples and remove the plum pits. Place the fruit in a 6-to-10-cup rice cooker, or pot. Add the apple juice, sugar, cinnamon sticks and butter. Cover and cook on the porridge cycle, or program for 50 minutes, or if using pot, gently simmer for 50 minutes.

Discard the cinnamon sticks. Stir and mash the fruit with a potato masher to make a chunky sauce. Serve warm or at room temperature.


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