Cure Organic Farm CSA Newsletter


Greetings CSA Members,

This is a reminder that today, Wednesday November 7th is is a Winter Share CSA pick-up. Your share will be available from 3:00-6pm at the farm.

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!     
Baby CarrotIt's a Girl! We're ecstatic to welcome Lauren Cure to our farm family. Lauren was born on Friday, 11/2. Big sister Georgia and parents Anne and Paul have been basking in her glow.

(picture borrowed from Bouguereeau Remastered)


Pie Pumpkins Many of you have been asking how you turn pie pumpkins into pie filling. The good news is, it's easy. You'll never need to buy pumpkin pie filling in a can again! What's the difference between your Halloween pumpkin and a pie pumpkin? Pie pumpkins are smaller, sweeter, and less grainy textured pumpkins than the usual jack-o-lantern types.

To make pie filling: Cut your pumpkin in half (a serrated knife works well for this). Save the seeds for roasting later, or discard. Place cut side down onto a cookie sheet and bake in the oven at 350 degrees for around 45 minutes. You can insert a knife into the flesh to check its softness. Cool it. Scoop out the pumpkin with a spoon. Puree the pumpkin with a hand mixer, food processor, etc. Now it's ready to become pie. Check back next week for our favorite recipe for pumpkin pie filling.

In Your Share This Week:
  • apples
  • carrots
  • celery
  • garlic
  • potatoes
  • spinach
  • turnips
  • winter squash
  • Coming Next Week: your turkeys!
Around the Farm

If you've taken a stroll around the fields by the farm store, you might have noticed some lovely green shoots peeking their way up from the soil. No, we're not growing grass. You're looking at wheat. It's one of the cover crops we put on our fields each fall.

Winter Wheat

The wheat keeps the soil from eroding over the winter, and then gets tilled into the soil in the spring, becoming green manure.

Field peas are another popular cover crop on our farm.

Field Peas

You know these for the tender pea shoots we harvest from them early in the season. These guys are great nitrogen fixers, an important element the soil needs for fertility.

Coming Up at the Farm:

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

You do what you can with what is given to you. The season is now in the part where babies are born (human and piglet), frosts temper the greens and the interns head to warmer climes mostly of the indoor variety.(Continued below)


New piglet

We've had lots of new additions to the farm in this week.

Words to Live By:

"When we eat together, when we set out to do so deliberately, life is better, no matter what your circumstances."
                                  ― Thomas Keller



Rice and Celery Soup (from Robert Reynolds, many thanks to CSA member Marilyn Kakudo for sending our way and adding her own tips)

3 cups celery, diced (I used the whole head)
1 teaspoon salt
1 small onion, diced
1-2 tablespoons butter and/or olive oil
1/2-1 cup raw short grain rice (use more if you want a risotto-like consistency)
4 cups stock or broth (I used browned chicken stock that I had on hand)
salt and pepper to taste
chopped parsley
grated parmesan cheese

Place the celery in a small-medium pot, cover with water and add the salt. Bring to a boil and simmer just until no longer crispy, but not too soft. Taste the water; if it's too bitter from the celery pour it off and cover the celery with fresh water which you'll use later.

Meanwhile, in another larger pot, saute the onion in the butter with a pinch of salt until it's translucent and tender.

Drain the celery, saving the water. Add half of the celery to the onion along with the rice and broth. While this heats, puree the rest of the celery and its water in a blender (be careful to avoid a burst of steam if you're using the still hot cooking liquid). Add this to the soup, bring to a boil and reduce to simmer over low heat, stirring occasionally, until the rice is done. Check for seasoning, adding salt and freshly ground black pepper as desired.

Stir in a handful of chopped parsley just before serving. Have grated cheese and the pepper mill on the table.

The soup continues to thicken as it sits sometimes to the consistency of risotto. Really so simple and delicious!

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Sneaky Turnip Ideas (from Connie)

Turnips aren't really my favorite things in the world. Here are some sneaky things I do to get myself to eat them:

1. Treat Like a Potato

Boil them and then mash them up with an equal amount of potatoes. Add butter, milk, salt and pepper for a twist on traditional mashed potatoes.

Replace some of the potatoes in your pureed potato leek soup with turnips.

Cut them into french fry size and add them to potatoes that you're frying up or oven roasting into fries.

2. Hide Them in Food

Boil them and puree them, then add them to everything. I've added them to:

my taco filling

spaghetti sauce

chicken tikka masala sauce



They truly get lost in most things, but add a wonderful extra punch of vitamins and minerals. I usually have bags of pureed turnips in the freezer, bagged into 1 cup servings, so I can quickly add them to whatever I'm preparing.

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Roasted Butternut Squash Sauteed Spinach and Caramelized Onion Lasagna (from The Kitchy Kitchen blog)

4 cups butternut squash, cut into 1/2" cubes
16 oz spinach, washed and dried
3 onions, thinly sliced
1 lb lasagna strips (enough for three layers)
12 oz ricotta
3 balls buffalo mozzarella (or about 2-3 cups regular mozzarella)
1/2 cup grated parm (or any other hard cheese, I sometimes use gouda)
chili flake
4 cloves of garlic
1/2 cup basil, julienned
Olive oil

for the beschamel:
1 3/4 pints milk
several sprigs of parsley
1/4 teaspon nutmeg
10 peppercorns
1/2 teaspoon chili flake
1 bay leaf
6 tablespoons butter
1/2 cup flour
2/3 cup grated parm

See The Kitchy Kitchen for the directions.


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Big Apple Pancake (adapted from Gourmet Magazine)

1/2 stick (1/4 cup) unsalted butter
1 large sweet apple peeled, cored, and cut into 1/4-inch-wide wedges
1/2 cup whole milk
1/2 cup all-purpose flour
4 large eggs
3 tablespoons granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
Confectioners sugar for dusting

Special equipment: a well-seasoned 10- to 11-inch heavy cast-iron skillet or other ovenproof skillet

Put oven rack in middle position and preheat oven to 450°F.

Melt butter in skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes.

While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth.

Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.


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Notes from the Field (con't)

Eating now takes on the ever more important role of keeping a body warm (hard to believe when it is 70 degrees). And fattening up for a good winter slumber.

Please enjoy the time when you can sit at the table and give thanks for what has been given and pour an additional can of summers tomato sauce on the casserole!




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