Cure Organic Farm CSA Newsletter


Greetings Winter CSA Members,

Today, Wednesday November 12th is a winter share pick-up. Please plan on picking up your share between 3pm-6:30pm at Cure Organic Farm, 7450 Valmont Rd. Pick-up will be inside the farm store tonight, due to the cold temperatures.

We were able to get into the fields and harvest chard and spinach for you on Monday, before all the greens froze, so we're happy to offer that to you today. We also have some of our favorite root crops in the share tonight, so think soup!

We look forward to seeing you.

Farmer Anne


Exciting This Week!

HoneyHoney & Lamb Last week we took a trip down to Littleton, CO to pick up 240 pounds of raw alfalfa and clover honey to restock the store for winter. This honey comes from Jerry Webb, who's been keeping bees locally for decades. Thankfully he filled our order before the bear came and knocked down some of his hives, looking for a snack!

We also have a new round of lamb cuts from our heritage Rambouillet lambs. This is the last lamb we'll have this season. Hopefully this lamb will be in the store for you tonight. If the weather prohibits us from picking it up today, we should be able to get it tomorrow for you. Enjoy!


Bread ShareBread Pick-up For our first bread share pick-up during the Winter CSA we had 6 loaves of bread leftover! If you ordered a bread share, please don't forget to pick it up. Not sure if you ordered one? It will say BREAD next to your name on the CSA pick-up list if you paid for a share. Let us know if you have any questions.

Thanksgiving Bread If you'd like to get bread for Thanksgiving, please drop us a line by Friday November 21 and we'd be happy to special order some loaves for you. They will arrive for our Wednesday 11/26 pick-up, the day before Thanksgiving.


In Your Share This Week:
  • apples
  • chard
  • onions
  • potatoes
  • spaghetti squash
  • spinach
  • turnips
  • Bread Share: week 2/4

Coming Next Week

  • squash, apples, beets, leeks...

Words to Live By:

"November always seemed to me the Norway of the year."
                  -   Emily Dickinson

Coming Up At the Farm

TurkeyTurkey Pick-up If you pre-ordered a turkey from us, it will arrive for next Wednesdays CSA pick-up on 11/19. It will be frozen and will need to be thawed before Thanksgiving. We will weigh and price your bird at pick-up. Payment in full is due at pick-up.

Eastern Plains Natural Foods raises the heritage turkeys we sell each season. While they'll do their best to deliver birds in the weight ranges we specified, mother nature will have the final say in determining their weights. Thanks for your understanding and flexibility. We hope you'll love your heritage bird.


                                  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


A little sweet treat to help temper the cold temps made Franny happy yesterday.




Garlicky Sauteed Chard adapted from Melissa D'Arabian

2 tablespoons olive oil
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 large bunch chard, ribs removed and chopped, leaves roughly chopped
Kosher salt
Splash red wine vinegar

Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped chard ribs and saute until soft, about 4 minutes. Add the chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.

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Mini Spinach and Mushroom Quiches adapted from Food Network

Cooking spray
6 strips (3 ounces) bacon
1 tablespoon olive oil
10 ounces white mushrooms, coarsely chopped
1 small shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 cups spinach, chopped
Pinch freshly grated nutmeg
4 large eggs
4 egg large whites
1/4 cup skim milk
1/3 cup (1 1/2 ounces) grated Fontina cheese
Mixed greens for serving

Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.

2. Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.

3. In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.

4. Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.

5. Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

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Storing Winter Squash

    When properly cured (which we took care of for you), most varieties of winter squash will last through the winter. Proper curing means the water content was just right at harvest and they were set in a sunny and dry place for 7 to 10 days just after harvest.

    Storage Conditions   Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet. (Note from Connie: I usually keep them in the garage, on a wall next to the house so they stay warmer)

    How to Pack Them  Squash are better off not touching each other or any hard surfaces. Wrapping them individually in cloth or paper is helpful but also makes checking on them more difficult. Butternut and acorn varieties seem to store the longest.

    While in Storage  Check and cull them often to make sure the squash are not developing soft spots. Turning them can keep them from bruising. Remove damaged fruit and use them up soon.

    How Long They Last  Usually, stored in a dry and dark place, at an even temperature, and culled often, they will last through January or February. Once they start softening or growing, compost them.


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Dried Apples from Food Network

Core 1 small apple; slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.