CSA News


Today, Wednesday, October 28th is a winter share pick up! 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

Emily with a rutabaga

Above: It's finally rutabaga time! Emily holds one of the monster roots she harvested.

It's rutabaga time! Don't let this monster root vegetable intimidate you. Rutabagas, known as swedes in much of the world, are an excellent source of vitamin C, potassium, and manganese, and a good source of fiber, thiamin, vitamin B6, calcium, magnesium, and phosphorus. They are loaded in antioxidants and are great cancer fighters like their other relatives in the brassica family (broccoli, kale, cabbage...).

If rutabaga is a new vegetable for you, give it a try. Nutty and sweet with a mild turnip-like flavor, rutabagas can be roasted, sautéed, baked, fried, boiled, mashed, and added to soups and stews. They also can be eaten raw as a snack or grated into salads or coleslaw. A mix of mashed rutabagas, potatoes, onions, and carrots, seasoned with butter and salt, is a hearty, warming dish.

Brenna ReganFarewell to Farmer Brenna What truly makes the farm special are the people we work with.  Brenna moved to Colorado from Connecticut in early June of 2013 and began working with us only a few days after her arrival.  For the past three years, Brenna has been in the field planting, harvesting, preparing beds, setting up irrigation, cultivating, farrowing pigs, lambing sheep, coaxing chickens to lay eggs, managing the green house starts, selling at farmers markets, distributing CSA shares, and teaching and inspiring other interns and volunteers each day along the way. At the end of this week, Brenna is heading back to Connecticut to spend some time with her family before her next adventure in Mexico, Central America and beyond. While we are so excited for Brenna, we will miss her here on the farm. Be sure to wish her well when you see her this evening.  Wherever Brenna ends up, the community will be grateful to have her as their farmer!


In Your Share This Week

  • apples
  • beets
  • broccoli/cauliflower
  • kale
  • onions
  • peppers
  • radish
  • rutabagas
  • winter squash
  • Bread Share: week 1/4
  • Coming Next Week: winter squash, greens, carrots, turnips, apples and more...




For more recipes please check out our CSA Recipe webpage.


Exciting This Week

Vegetable Share2016 CSA Share Sign-up If you're interested in joining us for the 2016 CSA season, then stay tuned to your email. We'll be sending out sign-up notices in early December. Current CSA members have until early January 2015 to purchase a share. Any remaining shares will be available to the public on 1/15/16. We hope to see you again next summer.


Important Dates

  • Turkey Pick-up at Farm, 11/18
  • 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

You do not have to be good.
You do not have to walk on your knees
For a hundred miles through the desert, repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about your despair, yours, and I will tell you mine.
Meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting --
over and over announcing your place
in the family of things.

                                             -Mary Oliver


Around the Farm

Gracie and Betty

Gracie helps move Pete to a new pasture.


  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301






Radish Ideas
-Do it the way they do in France, and serve our radishes with some butter and sprinkle with salt.
-Add to a crudite plate.
-Dip them in hummus.
-Slice thinly and add to your favorite salad.
-Slice thinly and add to the top of your favorite taco.
-Mix them into your stir fry.
-Pickle them.
-Slice thinly and add them to a sandwich.
-Mix them into a pasta dish.
-Put them on top of your favorite bruschetta.
-Roast them with a little olive oil and when done dress with fresh herbs.


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Autumn Harvest Soup adapted from Nancy Fuller

    • 1 winter squash, cut in half
    • 3 garlic cloves, ends removed but skin intact
    • 2 cups rutabaga, peeled and diced
    • 1½ - 2 cups sweet potato, peeled and diced
    • Oil
    • 1 tsp. salt
    • ½ tsp. pepper
    • 1 small onion, chopped
    • ¾ cup cashews
    • 2½ cups coconut milk
    • 2 cups vegetable or chicken broth
    • ½ tsp. nutmeg
    • 1 tsp. thyme


    1. Preheat oven to 400º Fahrenheit. Rub the squash with oil and place cut-side down on a baking sheet.
    2. Cut ends off garlic, coat with 1 tsp. oil, and wrap in aluminum foil, then coat the rutabaga and sweet potato in oil and sprinkle with salt and pepper.
    3. Add both to baking sheet. Bake for 50 to 60 minutes or until softened, stirring diced veggies once.
    4. Sauté onion until soft and caramelized, about 10 minutes.
    5. Remove roasted veggies from oven and blend all of the above in a food processor until smooth. The nuts may remain grainy, but that's okay. Add water as desired to reach preferred thickness. Serves 4.


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    Kale Pesto adapted from 50 Shades of Kale

      • 2 cups packed torn kale leaves, stems removed
      • 1 cup packed basil leaves
      • 1 teaspoon salt
      • 1/4 cup extra virgin olive oil
      • 1/4 cup toasted walnuts
      • 4 cloves garlic, chopped
      • 1/2 cup grated Parmesan cheese

      In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately.

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Beet and Apple Salad adapted from Food Network

Toss 2 thinly sliced apples, 4 thinly sliced celery stalks (with leaves) and 1 minced shallot in a bowl with the juice of 1 lemon. Slice one beet into matchsticks and add to the bowl. Toss in 1 teaspoon sugar, 3 tablespoons chopped walnuts, 3 tablespoons olive oil, and salt and pepper. Let stand 10 minutes, then serve on a bed of greens.


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