Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Happy Halloween! This is a reminder that today, Wednesday October 31st is is a Winter Share CSA pick-up. Your share will be available from 3:00-6pm at the farm.

Today is also Tim and John's last day working here on the farm. We owe them many, many thanks for all of the seedlings they have transplanted, weeded, irrigation systems they have learned to set up, tons of produce they have harvested and washed this season, markets they have attended, and animals that they have cared for over the last seven months. Tim and John, you both have left your mark on the farm. We are grateful for all of your hard work, great conversations and laughter filled days in the field. Join me is wishing them the best of luck in their next adventures!

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

Pork and Lamb in the storePork and Lamb are here! The wait is finally over. We've got all the pork and lamb cuts you've been looking forward to. The freezer is stocked with sausages, roasts, chops, ribs, ground meat, organ meat and much more. There is more beef coming as well. Be sure to stop by and stock up for the winter. The Farm Store is open through December 16th.


In Your Share This Week:
  • apples
  • braising mix
  • brussels sprouts
  • carrots
  • head lettuce
  • onions
  • parsnips
  • peppers
  • winter squash
  • Coming Next Week: carrots, potatoes, winter squash, apples, garlic and more!
Around the Farm

Wondering how we're supplying you with tasty greens all winter? The answer is simple: hoop houses. Our hoop houses were constructed by our own Mark Jackson, handyman extraordinaire. Made of heavy mill plastic and metal hoops, you'll find them planted with a variety of crops almost year round.

During the summer our hoop houses are often planted with eggplants or peppers, which love the extra heat the hoop house provides. Here's Anne in last season's eggplant forest inside the hoop house.

Anne in Eggplant

During the winter, our hoop houses help extend the season by keeping all kinds of crops warmer and sheltered from the elements. This season we have salad mix, head lettuce, mustard greens and even flowers planted in the hoop houses. Here are some salad mix seedlings that will be hitting your shares in a few weeks.

Salad Mix Seedlings

The fabric on top of the seedlings, called remay or floating row cover, keeps the frost and pests off the seedlings and adds some extra insulation. Unheated hoop houses can keep crops viable well below frost temperatures. A couple of our hoop houses have heaters in them to extend the season even further.

We love our hoop houses, even when we have to snow shoe out to them to remove snow during a winter storm.

Coming Up at the Farm:

Baby CarrotA Baby? Tons of you have been asking us if the Cure's baby has arrived, and the answer is not yet. We promise to report on all the details as soon as we have them, so stay tuned, and keep sending those good vibes Anne & Paul's way.

(picture borrowed from Bouguereeau Remastered)


Blue Slate TurkeyTurkey Tips If you ordered a heritage turkey from us, it will be available at the Nov. 14th CSA pick-up. We'll have tips on how to thaw and roast your bird from CSA member and chef Marilyn Kakudo in upcoming newsletters.


                                 Important Dates

  • Last Boulder Farmer's Market 11/17
  • Winter Holiday Market, 12/1 and 12/2 at Boulder County Fairgrounds
  • Farm Store open through Dec. 16th


Notes from the Field

Wilbur does not care for the taste of brussel sprouts, but Missy does. Such are the facts of pig life that we have come to know as the season progresses and the pigs become our main harvesters.(Continued below)



             Pigs will do anything for a snack.

Words to Live By:

"The best way to find yourself is to lose yourself in the service of others."
                                  ― Mahatma Gandhi



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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Braised Greens (adapted from Rachael Ray)

4 slices bacon, chopped
3 large handfuls braising mix, trimmed and chopped
2 tablespoons white vinegar
2 teaspoons sugar
Coarse salt
2 cups chicken or vegetable broth

In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

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Roasted Parsnip Soup (from Emeril Lagasse)

1 pound parsnip, peeled and roughly chopped
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly cracked white pepper
1/4 cup diced ham
1 cup small dice onion
1/2 cup small dice carrots
1/2 cup small dice celery
1/2 cup small dice leeks
2 tablespoons minced shallots
1 tablespoon minced garlic
2 teaspoons white vinegar
11/2 quarts chicken stock
2 teaspoons honey
1 teaspoon freshly chopped thyme leaves
1/2 cup heavy cream

Preheat the oven to 425 degrees F.

Place the chopped parsnips into a medium-size mixing bowl. Drizzle the parsnips with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon of fresh cracked white pepper. Line a sheet pan with parchment paper or aluminum foil and place the parsnips on top of the sheet pan. Set the sheet pan into the oven and roast for 30 to 35 minutes, or until the parsnips are lightly caramelized and tender.

Remove the parsnips from the oven and set aside. Place a 1-gallon saucepan over medium high heat. Add the remaining tablespoon of olive oil to the pan and caramelize the ham. Cook, stirring often until the meat is caramelized, about 3 minutes. Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the parsnips in the pan with the honey and thyme.

Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add the cream to the soup and return the soup to a clean saucepan and keep warm until ready to serve.


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Storing Apples (thanks to CSA member Susan Riederer)

If the apples are starting to pile up around your house, use these tips to store your apples through the winter. Almost any kind of apple will keep for three or four months, and even longer if stored properly. You need tissue paper, a box, apples and a cool spot.

The main causes for apple spoilage are time, bruises and contact with a rotten spot on another apple. Do not store any fruit that has any bruises.

Prevent contact between apples stored for winter by wrapping them individually in sheets of tissue paper. You only need enough tissue paper to cover the apple. Give the corners a slight twist, just enough to make them stay wrapped.

Apples are best stored between 30-32 degrees with some circulation of air. If storing in a garage, place the box on an interior wall. Do not store apples near other foods since they off-gas and can affect the other produce.


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Notes from the Field (con't)

The ducks like salad not arugula and the chickens have no discerning taste. You are not taught these things in kindergarten! And so it is with these new facts that we bid adieu to John and Tim our devoted, callous-handed interns who have planted, watered, weeded, harvested and washed your food for the last six months. They can tell you the intricacies of yome living, as well as castrate your piglets if need be. We send them from the nest now with full confidence in their ability to fly, so wave them on as they move on to greener pastures.

Please enjoy this delectable harvest and try handing out carrots at the door tonight. You never know what reaction you may receive, pure horror? Or absolute delight!




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