Cure Organic Farm CSA Newsletter


Greetings CSA Members,

This is a reminder that today, Wednesday October 30th is a 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!

Susan in the StoreCostumes at Pick-up! We invite you and your kids to wear your Halloween costumes to pick-up tonight. Our farm store staff will be dressed up and ready to celebrate with you!  The best costume will win an extra special farm prize.  Winner announced next week!


Tory, Nellie, KaiteSo Long LadiesThis week we bid adieu to our interns Katie, Nellie and Tory. Tory and Nellie will be staying in Boulder for the winter, so you may see them around town. Katie is headed back to Iowa. Please wish them well as they move on to their next adventure.


Kim and Jake's CakesGluten Free Baguettes Are you officially addicted to Kim & Jake's gluten free baguettes? With fewer members picking up each week at winter share, we need to figure out a new bread system. Would you be interested in placing an order for a few baguettes that gets delivered every 2 weeks? How many loaves would you order? Let us know so we can start the bread flowing again from Kim & Jake's.


Notes from the Field

About that line about welcome to winter in Colorado last week. What I meant to say was Welcome to Winter in Colorado! Brilliant fog and cold which makes the squash taste even sweeter and the apple pie that much more appropriate.(Continued below)

In Your Share This Week:
  • apples
  • acorn/spaghetti squash
  • beets
  • kale
  • onions
  • peppers
  • potatoes
  • spinach
  • Coming Next Week: winter squash, greens
Around the Farm

Fall Duck

Our ducks don't get nearly as much press as our pigs here on the farm, but they're just as beloved. We raise our ducks for their eggs. Never had a duck egg? It's rich, delicious and filled with twice the nutritional content of a chicken egg.

The other thing we love about our ducks? They laugh at all our jokes. They just honk away, every time we regale them with humor. Try telling them a joke the next time you toss them your carrot tops and you'll see.

Coming Up at the Farm:

Winter CSA Thanksgiving 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:

"There are always flowers for those who want to see them."
                    --Henri Matisse



Spaghetti Squash with Marinara (from Michael Chiarello)

2 whole spaghetti squash

1/4 cup extra-virgin olive oil

Gray salt and freshly ground black pepper

4 cups prepared (jarred) marinara sauce

Preheat the oven to 450 degrees F.

Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.

Meanwhile heat the marinara sauce in a large saute pan.

When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.

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Kashmiri Greens (adapted from Floyd Cardoz)

4 pounds kale

1 tablespoon canola oil or olive oil

1/4 teaspoon asafetida

2 teaspoons cumin seeds

2 large shallots, sliced

1/2 cup julienne strips peeled ginger

1 small dried red chile, broken in half

Kosher salt and freshly ground black pepper


Discard the tough stems from the kale. Roughly chop the leaves.

Heat the oil in a 4-quart pot over moderately high heat until it shimmers and add the asafetida and cumin seeds. Cook, stirring until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and chile and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, 15 to 20 minutes. Discard the chile and season with salt and pepper to taste.

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Roasted Beet Crostini (from Eating Well)

1 bunch beets with greens attached,
16 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
2 tablespoons extra-virgin olive oil, divided
6 cloves garlic, minced
1 tablespoon sherry vinegar, or red-wine vinegar
2 tablespoons water
1/4 teaspoon salt
4 ounces creamy goat cheese
1/4 teaspoon freshly ground pepper

Preheat oven to 400°F.

Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover with foil and roast until very tender when pierced with a knife, 45 minutes to 1 1/2 hours, depending on the size of the beets. Uncover and let cool. Reduce oven temperature to 350°.

While the beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once halfway through, until toasted but not browned, about 14 minutes.

Thinly slice the beet green stems and finely chop the leaves; keep stems and leaves separate. Heat 1 tablespoon oil in a large skillet over medium heat. Add the stems and cook, stirring occasionally, until tender, about 3 minutes. Add the remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add the greens, vinegar and water and cook, stirring occasionally, until the greens are tender and the liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from the heat.

Peel the cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve the remaining beets for another use).

To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.

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Spinach Apple Juice (adapted from Eating Well)

1 1/2 cups spinach
1/2 grapefruit, peeled, white pith removed
2 apples, cut into eighths
1 1-inch piece peeled fresh ginger
2 large stalks celery
Ice (optional)

Working in this order process spinach, grapefruit, apples, ginger and celery through a juicer according to the manufacturer's directions.

Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

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Notes from the Field (con't)

The time has arrived for a final adieu to this seasons interns Nellie, Katie and Tory. Brenna will be staying on for the winter so no need for additional hugs, but in regards to the others please shower them with praise and unrelenting hugs. It is the greatest joy for Anne and I to welcome interns each year and to see them bloom into such intelligent, passionate and vivacious farmers. So many memories with all of them, and as the leaves fall on the oak trees which Nellie raked on her first day here we wish them well as they embark on their next port of call. Enjoy!





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