Cure Organic Farm CSA Newsletter


Greetings Winter CSA Members,

Today, Wednesday October 29th is a winter share pick-up. Please plan on picking up your share between 3pm-6:30pm at Cure Organic Farm, 7450 Valmont Rd.

This week we say goodbye to part of this season's crew. Please wish them well on their upcoming adventures.

We look forward to seeing you.

Farmer Anne


Exciting This Week!

Curly EndiveCurly Endive This week's green is the fun and flirty Curly Endive also known as Frisee or Chicory. Most people use curly endive raw in salads. The green can also be briefly wilted and served warm or thrown in at the end of the soup making process. Enjoy!


Goodbye, For Now Every season we have the pleasure of getting to know a new group of incredibly hard working interns. While we're thrilled to see them keep pursuing farming in other parts of the country, it's still hard to say goodbye...

Grace & LeighGrace Rahn will be leaving us this winter to pursue farming in Oregon. She's looking forward to spending the colder months reading, knitting and creating pottery.

Leigh Castellani is headed up to Nederland to work at the Salto Cafe. She's looking forward to helping them source local foods, and starting their first kitchen garden, while she cooks and serves as barista. Stop in and say hi when you're up in Ned.

Gracie Gracie Nichols leaves the farm this week to get ready for her South American adventure. She'll be traveling to Colombia, Equador and Peru, backpacking, camping and working on her Spanish. We're excited that she'll be visiting some of the coffee coops that produce beans for our Coffee Share (offered through our partnership with Conscious Coffees). We're excited that Gracie will be back on the farm in 2015 to join us for another season.

Ryan Curran and Brenna Regan will continue working with us this winter and will be back in 2015 as well!

In Your Share This Week:
  • apples
  • brussels sprouts
  • butternut squash
  • carrots
  • chard
  • curly endive
  • onions
  • potatoes
  • Bread Share: week 1/4

Coming Next Week

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

Words to Live By:

“Autumn...the year's last, loveliest smile."
                          ― William Cullen Bryant

Coming Up At the Farm

Rabbit ButcheryRabbit Butchery Class The Boulder Butchery Guild is back with some great fall classes. First up is a rabbit butchery class here at the farm from 9-12 this Sunday, 11/2. More info.

CSA Essentials

Just a reminder, if you miss a share pick-up, don't despair, shoot us an email...

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.



                                  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

Brussels Sprouts

Anne harvesting brussels sprouts for your CSA share. Brussels sprouts are part of the brassica family with broccoli, cauliflower, cabbage, bok choy and kale. Brassicas are also cruciferous. Cruciferous vegetables have it all: vitamins, fiber, and disease-fighting phytochemicals. Enjoy!



Roasted Brussels Sprouts from Ina Garten

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

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Curly Endive and White Bean Soup adapted from Bon Appetit

  • 3 tablespoons olive oil
  • 6 large garlic cloves, chopped
  • 2/3 cup diced ham (about 3 ounces)
  • 2 large heads curly endive, cut into bite-size pieces
  • 6 cups chicken broth
  • 1 15 ounce can Great Northern beans, drained

Heat oil in heavy large Dutch oven over medium heat. Add garlic; sauté until just tender, about 3 minutes. Add ham; stir 1 minute. Add endive, broth and beans; simmer until endive wilts and is tender but still bright green, about 10 minutes. Season with salt and pepper.

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Butternut Squash Pancakes adapted from Saveur

    2 cups all purpose flour
    2 tbsp. sugar
    2 tsp. baking powder
    ½ tsp. baking soda
    ¾ tsp. cinnamon
    ½ tsp. ground ginger
    ⅛ tsp. nutmeg
    ½ tsp. salt
    ¾ cup cooked and pureed butternut squash
    1 ¼ cup milk
    ¼ tsp. cider vinegar
    2 eggs
    ½ tsp. vanilla
    Unsalted butter or cooking spray, for frying

    1. In a medium bowl mix together flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt: set aside. In a large bowl,whisk together squash, milk, vinegar, butter, eggs and vanilla. Add dry mixture to wet and stir until just thick and combined (lumps are okay at this point).
    2. Heat a pan or griddle over medium-low heat; melt a little butter to the bottom or coat lightly with cooking spray. Ladle approximately 1/4 cup batter into the pan for each pancake and cook until the undersides are brownand the tops are lightly speckled with bubbles. Flip pancakes and cook until undersides are browned.

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Scary Apple Mouths from Food Network

Apple Mouths

Scary Apple Mouths: Quarter and core a red apple; brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."