Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday, November 2nd is a snowy Winter CSA pick-up. Your share will be available from 3-6:30pm at the farm store; 7450 Valmont Road.

Pick-up tonight will be inside the Farm Store as it is just to chilly to have your vegetables outside this evening.

Looking forward to seeing you this snowy evening,

Farmer Anne


Exciting This Week!

With the snow accumulating over the fields we have a chance to dig out those "projects to do" lists this past week, and have embarked on dying some of our wool. We now have beautiful green, burnt orange, blue and gray dyed wool. Stop in the Farm Store or at the Farmer's Market to check it out.

Want apples all winter? We've got 20 pound cases of fujis, and honeycrisps that are great for storing. Just drop us a line at to reserve one. Cases are $25 for 20 pounds.


Notes from the Field

Encore! Encore! This is getting to be a habit with us isn't it. We'll take it for the beauty and free water that these winter escapades give us all. So, just as you have cleaned up from the last storm nature makes sure no idle time will be had. Chica was thinking the same thing last week when she decided to welcome her little piggies into the world with all of us inside of her manger making sure all of her babes were warm and happy. Missy, Laura, Ben and Jeff were inaugurated into midwifery very quickly and now can blow dry a fresh piglet with panache. Now they will commune with Mommy for 2 months.(Continued below)

In Your Share This Week:
  • beets
  • winter squash
  • bok choy
  • radishes
  • carrots
  • potatoes
  • head lettuce
  • cauliflower
  • pears
Words to Live By:

"Of winter's lifeless world each tree
Now seems a perfect part;
Yet each one holds summer's secret
Deep down within its heart."

Charles G. Stater

Chica and her babies

Chica and her babies, born last Friday. We're so proud of her! What a mama.

Coming Up at the Farm:

Extra Virgin Olive OilOlive Oil Tasting next week from 3-5pm during CSA pick-up! Winter CSA members Andy & Elaine Hampsten will be sampling their organic extra virgin olive oil imported from the wild coastal province of Grosseto, Tuscany, which is now available in the Farm Store.

At first pour, the green-gold liquid speaks for itself in terms of its richness in nutrients and uses. From its earliest moments as small fruits, the olives begin to capture the best of the Italian soil. The result is an olive juice teeming with powerful antioxidants, polyphenols—substances known to fight free radicals— monounsaturated fatty acids, vitamins and minerals, and other ingredients known to lower the risk of cancer and heart disease, provide anti-inflammatory benefits, and lower cholesterol. On top of that, it tastes oh-so-good! Visit their website to learn more.

Farm Store SignFarm Store still open! Our Farm Store will be open through December 18th, stop by Wed - Fri 11-6 and weekends 10-4 to get our meat, veggies, fruit, honey, eggs, wool and many other goodies.

The Boulder Farmer's Market runs until Saturday November 19th this year! We're there every Saturday and would love to see you.






Connie's Shepherd's Pie

1 lb. ground beef or lamb
1 onion, diced
1 pound potatoes
carrots, chopped
parsnips, bok choy, cauliflower or whatever combination of veggies you need to use up, chopped
several tablespoons butter
milk or cream
salt & pepper
1- 2 cups cheddar cheese, grated (optional)

Dice onions and sautee in butter until softened. Add the ground beef and cook through. Remove from pan.

Meanwhile, boil the potatoes until tender and ready to mash. Drain, mash, and add some butter, milk/cream and salt and pepper to taste.

Chop up carrots and any other veggies you'd like to include in the shepherd's pie (I made mine with carrots, parsnips and bok choy). Melt butter in a sautee pan over medium heat. Add the veggies, tossing to coat in butter. Add some water and cover all veggies, letting them cook down and steam, until softened. Toss softened veggies with the meat/onion mixture and place in the bottom of a casserole pan.

Cover with grated cheddar cheese if using. Top cheese layer with the mashed potatoes and sprinkle with paprika for color. Bake for 25 minutes at 375 degrees until warm and luscious. Enjoy!


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Roasted Cauliflower

"This dish stands well on its own, drizzled with extra-virgin olive oil ... some tasters liked spiced versions made with either curry powder or chili powder. Simply stir 2 tsps. of either spice into the oil before seasoning the cauliflower in step 1."

1 medium head cauliflower
1/4 C extra-virgin olive oil, plus extra for drizzling
Kosher salt and black pepper

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that the core and florets remain intact. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tbsp. oil [rub to coat evenly] and sprinkle with salt and pepper [and curry powder or chili powder]. Gently flip wedges and oil/season other sides.

2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Drizzle with sauce of your choice and serve immediately.

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Macedonian Potato Salad

1 1/2 lbs. small red potatoes
1/2 C thinly sliced scallions
1/2 C thinly sliced radishes
1/2 C halved olives
6 lettuce leaves
1/2 C crumbled feta cheese
2 oz. chopped dried salami (optional)
salt and pepper

vinaigrette ingredients:
2 tbsp. white wine vinegar
1 tsp. grated lemon zest
2 tsp. lemon juice
2 tsp. dijon mustard
2 tbsp. chopped fresh basil
1/2 tsp. chopped fresh oregano
2 tbsp. chopped parsley
1/4 C olive oil

Steam or cook potatoes until just tender. While potatoes are cooking, prepare dressing: combine all ingredients except oil, then whisk in oil gradually, blending until thoroughly combined. Drain potatoes, cut in half, and toss with dressing. Let it cool. Add scallions, radishes, and olives and toss together. Add salt and pepper to taste. Serve on a bed of lettuce leaves and garnish with feta and salami.

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Makes about 8 cups.
This simple soup yields an elegant, subtly sweet flavor that you won't be able to stop eating.

1 1/2 pounds winter squash, peeled and cubed
4 C water or light vegetable stock
3-inch cinnamon stick
1 1/4 tsp. sea salt
3 large pears [or 4-5 if small], cored and sliced thin (you can peel them if you like)
2 tbsp. butter or olive oil
1/3 C dry white wine or stock
1/3-1/2 C dairy or non-dairy milk

1. Place the squash, water or stock, cinnamon stick, and sea salt in a large pot. Bring to a boil, reduce the heat to low and simmer, covered, until the squash is tender, about 15 minutes. Remove the cinnamon stick.
2. While the squash is simmering, melt the butter or olive oil in a large skillet or pot. Add the pears and saute for 5-10 minutes. Add the wine, cover, and simmer for about 15 minutes, or until the pears are very tender.
3. Add the pears to the squash, then stir in the milk.
4. Cool the soup slightly, then puree in batches until velvety smooth.
5. Return the soup to the pot and taste to adjust seasonings as needed.

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Notes from the Field (con't)

Raising our own animals is an incredible experience and one which we enjoy sharing with everyone so that the knowledge of how and where your food comes from is shared by all. It is very important to us that our animals are raised in a healthy and happy environment with lots of fresh pasture and organic feed. We try to constantly improve our methods so that we can bring you the highest quality possible. We are grateful to the City of Boulder for making it possible to graze our animals across the street and Wilbur couldn't be more pleased now with the addition of Dolly and Mae as his pasture mates. You can see their big black bodies slowly moving in the bright white snow when you pass by the open space.

Enjoy this weeks share which we were able to harvest on balmy Monday and Tuesday so that field freshness will be on your plate all this week.

Here is to good eating on a snowy evening.


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