Cure Organic Farm CSA Newsletter


Greetings Winter CSA Members,

Welcome to Winter CSA! Today, Wednesday October 22nd is your first share pick-up of the season! Please plan on picking up your share between 3pm-6:30pm at Cure Organic Farm, 7450 Valmont Rd.

If you're new to winter share, bring some bags to take home your bounty. This week offers a mix of summer treats and fall staples. We look forward to seeing you.

Farmer Anne


Exciting This Week!

Winter RootsWinter CSA Outlook It's been a long, beautiful, crazy summer season and we're shocked to be offering you tomatoes and peppers for the first week of Winter Share. What else can you expect this season?

Roots- The cooler nighttime temperatures are sweetening our root crops nicely so far. You can look forward to carrots, harkuri turnips, radish, 3 varieties of beets and hopefully some parsnips this season. Our staple roots of potatoes, onions, garlic and leeks will be along as well.

Winter Squash- We have beautiful spaghetti squash, delicata squash and butternut squash coming your way.

Dry Beans- We're midway through drying a variety of dry beans for your share. In early December we'll have Vermont Cranberry, Cannelini, Jacob's Cattle, and Tiger's Eye for your winter soups and chilis.

Greens- Our greens are looking gorgeous right now. Spinach, kale, chard, braising mix and salad mix are all on their way.

Fruit- We'll have several different apple varieties to share with you, all from First Fruits in Paonia, CO.

In Your Share This Week:
  • apples
  • broccoli
  • beets
  • garlic
  • peppers
  • spinach
  • spaghetti squash
  • tomatoes
  • turnips
  • Bread Share: starts next week, and runs every other week for a total of 4 deliveries. There will be a bread delivery for the week of Thanksgiving.

Coming Next Week

  • carrots, brussels sprouts, winter squash, chard, potatoes, apples

Notes from the Field

A breeze, a flash of lightning, a drop in the temperature.  Now you are tilling in the very plants that you waited so long to see sprout. It is the constant motion of the seasons that make each week so surprising to us.  We have never harvested tomatoes so late in the season before and with joy can you start on your stew recipes!  The colors are brilliant and the flavors delicious this time of year so as the bounty continues for this week dig in and savour.

Words to Live By:

"If you wish to make an apple pie from scratch, you must first invent the universe." - Carl Sagan

CSA Essentials

Since we have a few new CSA members for Winter Share, we thought it would be worth going over some basics.

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. After 8am your share will be donated.

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

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.

Where can I find more recipes? Visit the recipe section on our website.

Where can I access all the CSA newsletters? We keep a CSA newsletter archive on our website.


                                  Important Dates

  • Thanksgiving Turkeys arrive at the farm 11/19 for those who pre-ordered
  • Last Boulder Farmer's Market 11/22
  • Winter Market & Holiday Gift Show Boulder County Fairgrounds 12/6 & 7
  • Farm Store closes 12/14


Around the Farm

Dry Beans

Dry beans, just harvested. From left to right they are: Vermont Cranberry, Jacob's Cattle, Cannelini, and Tiger's Eye. It takes about 3 weeks to dry the beans before they are ready for your share.

Beans drying

This season we harvested 300 pounds of unshelled dry beans. All of those were grown exclusively for your Winter Share.



Herbed Spaghetti Squash adapted from Emeril Lagasse

1 small spaghetti squash
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

Cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

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Turnip Fries from The Go Naked Cookbook (thanks to CSA member Lillian Craze)

4 turnips, cut into steak fries
1 Tblsp oil
1/2 tsp garlic powder
sea salt and ground black pepper to taste

Preheat oven to 425 degrees F.
In a large bowl, toss all ingredients until turnip fries are well coated. Place in a single layer on a cookie sheet and bake 15-20 minutes.
Flip fries and bake for an additional 15-20 minutes.

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Beet Salad with Goat Cheese and Apples adapted from Martha Stewart

    • 2 pounds beets, tops removed and scrubbed
    • Coarse salt and freshly ground pepper
    • 2 tablespoons grapeseed or safflower oil
    • 3 tablespoons pure honey
    • 5 tablespoons extra-virgin olive oil
    • 1 lemon plus 3 tablespoons fresh lemon juice, divided
    • 1 apple
    • 4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup)
    • 2 cups sprouts or microgreens, for garnish
    1. Preheat oven to 350 degrees. Place beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
    2. Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
    3. Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

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Applesauce from Food Network

Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.