Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Welcome to Winter Share! This is a reminder that today, Wednesday October 23rd is our first winter share CSA pick-up. Your share will be available from 3:00-6:30pm at the farm store this evening.

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

Winter HarvestWelcome to Winter CSA! We're so glad you'll be joining us for the next 8 weeks of fall and winter's bounty.

Winter CSA begins with us still pulling food from the fields as the weather permits, and ends with produce from the hoop house and lots of storage crops to take you through the winter months. We've been carefully storing winter squash, potatoes and other crops to dole out to you for the next several weeks. As always, your feedback is welcome and very much appreciated.

We look forward to sharing the end of the season with you, and helping to fill your holiday tables.


LeisitkowLamb Our neighbors at Leistikow Farms have brought us more lamb. You can find a variety of cuts and sausage in the farm store tonight. Our Cure Organic Farm lamb as well as our Berkshire pork and Homestead's All Natural Beef will be arriving soon as well.

Notes from the Field

Welcome to the winter in Colorado 60° and blue skies. A couple of times a week we give tours to school children around the farm and introduce them to farming in Boulder. The pigs take the cake as to favorite stop and we occasionally receive thank you notes in response. I have to share this one with you because it sums up all that we attempt to do here in the farm which is to wonder and appreciate the beauty and mystery of agriculture and all that it brings forth from the ground. Enjoy!

In Your Share This Week:
  • apples
  • butternut squash
  • chard
  • garlic
  • peppers
  • potatoes
  • salad greens
  • turnips
  • Coming Next Week: winter squash, greens
Coming Up at the Farm:

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 on Wednesday 11/20. Please see us at CSA pick-up to get your bird reserved or send us an email.


                                 Important Dates

  • Last Saturday Farmer's Market 11/16
  • Boulder County Farmers Market Holiday Market 12/7 & 12/8
  • Farm Store closes 12/15



Words to Live By:

"Life shrinks or expands in proportion to one's courage."                                                                            ~Anais Nin

Around the Farm

Any ideas what this is?


This is horseradish. It's one of the fun crops we pull out of the fields in the fall. It's part of the same family as broccoli and cabbage. It's greens grow during the summer, and then in the fall we pull out the roots, which are ground up to make the horseradish sauce you eat.

Look for it on The Kitchen and Frasca's upcoming menus.


Apple Onion Chutney (submitted by Nellie)

8 cups apples- chopped

6 cups onions- chopped

1/2 cup ginger- minced

3/4 cup vinegar

1 1/2 Tbsp whole cumin seed

1 1/2 Tbsp mustard seed

2 cups sugar

3 dried chili peppers- diced

1 cup raisins or dried cherries

Combine all ingredients in a large pot. Cook and stir until apples are soft and onions are translucent. Taste occasionally and add more sugar and/or salt as needed.

To keep: If you plan to eat chutney soon after making, just fill warm jars with chutney and store in refrigerator.

To preserve: Fill sterilized jars, seal and heat seal in a water bath.

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Parmesan Roasted Butternut Squash (from Epicurious)

2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
3/4 cup heavy cream
3 sage leaves
2/3 cup finely grated parmigiano-reggiano

Preheat oven to 400°F with rack in middle.

Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.

Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).


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Chard Lasagna with Ricotta and Mushroom (from Epicurious)

Béchamel sauce:
2 1/2 cups whole milk
1 Turkish bay leaf
6 tablespoons (3/4 stick) unsalted butter
1/4 cup all purpose flour
1/2 teaspoon coarse kosher salt
1/2 teaspoon (scant) ground nutmeg
Pinch of ground cloves

Swiss chard and mushroom layers:
1 pound Swiss chard, center rib and stem cut from each leaf
4 tablespoons extra-virgin olive oil, divided
1 1/3 cups chopped onion
4 large garlic cloves, chopped, divided
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
1 pound crimini mushrooms, sliced
1/4 teaspoon ground nutmeg

9 7 x 3-inch lasagna noodles
Extra-virgin olive oil
1 15-ounce container whole-milk ricotta cheese (preferably organic), divided
6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided
8 tablespoons finely grated Parmesan cheese, divided
Test-kitchen tip: To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. remove the knife and feel the blade. If it's hot, so is the lasagna.

For béchamel sauce:
Bring milk and bay leaf to simmer in medium saucepan; remove from heat. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown). Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes. Remove bay leaf. DO AHEAD: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.

For swiss chard and mushroom layers:
Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.

Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Sauté until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper.

For lasagna:
Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; arrange noodles in single layer on sheet of plastic wrap.

Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons béchamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 4 tablespoons Parmesan; spread 3/4 cup béchamel over. Repeat layering with 3 noodles, remaining chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles and remaining béchamel. DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.

Preheat oven to 400°F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving.

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Braised Turnips with Poppyseed Breadcrumbs (from Epicurious)

For turnips
3 tablespoons unsalted butter
2 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
1 1/2 cups water
1 tablespoon fresh lemon juice

For bread crumbs
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 cup fine fresh bread crumbs from a baguette
1 tablespoon poppy seeds
1 tablespoon chopped flat-leaf parsley

Braise turnips:
Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

Make bread crumbs while turnips cook:
Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.

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