Cure Organic Farm CSA Newsletter


Greetings CSA Members,

This is a reminder that today, Wednesday November 13th 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!

ShallotsShallots We're excited to have bunches of shallots for you this week. While you might be used to working with larger shallot bulbs, the shallots we have this week, are smaller and more like scallions, so be sure to use the greens, as well as the bulbs.

Shallots are a member of the allium family, just like onions, leeks, and garlic. While often thought of as smaller, milder onions, shallots are their own species with their own unique flavor which is sweeter and more subtle in flavor than its pungent cousin garlic.


KimandJake Bread Has Arrived If you told us you wanted bread, your loaves are here! Please pick them up in the farm store.

If you're interested in getting some of Kim & Jake's baguettes in the future, please let us know. We'll have bread available for those who have placed an order, every other week.

In Your Share This Week:
  • apples/pears
  • carrots
  • potatoes
  • shallots
  • spinach
  • peppers
  • winter squash
  • Coming Next Week: winter squash, greens
Around the Farm

The leaves may have fallen off the trees, but we still have many things growing out in the fields here on the farm.

You might be surprized to know that greens can thrive in these cold temperatures. We're still pulling kale, chard, napa cabbage, spinach and even head lettuce from the fields. We have several varieties of head lettuce that have survived temps as lows as the teens.

Brenna & Paul Harvest Kale

We also continue to pull carrots, turnips, beets and shallots from the ground. The cold temperatures concentrate their natural sugars, making them sweet and delicious all winter long.

Coming Up at the Farm:

Winter CSA Thanksgiving Turkeys

If you ordered a turkey from us, it will be available next week at pick-up on Wednesday 11/20. We'll also have more information on thawing and cooking your bird in our next newsletter.


                                 Important Dates

  • Last Saturday Farmer's Market 11/23
  • Boulder County Farmers Market Holiday Market 12/7 & 12/8
  • Farm Store closes 12/15


For more recipes please check out our CSA Recipe webpage.

Notes from the Field

And then there was abundant sunshine which enabled the farmers to pick more greens. Indulge yourself before the snow arrives is the best advice. The brilliant fall is spoiling us. What are we to think next week when the snow and cold return! But for now we can have pear and arugula salads yet again and let the potato soup be for next week. (Continued below)


Words to Live By:

"The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings."
― Masanobu Fukuoka, The One-Straw Revolution




Roasted Potatoes and Shallots (adapted from Gourmet)

1 bunch small shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds potatoes, peeled and quartered
Rosemary, thyme or your favorite herb

Preheat oven to 400°F with rack in lowest position.

Toss shallots with 1 1/2 tablespoon oil, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.

Toss potatoes with remaining 1 1/2 tablespoons oil, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.

Roast all, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

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Sephardic Spinach Patties (adapted from Epicurious)

3 tablespoons olive oil or vegetable oil
1 large onion, or several shallots, chopped
2 to 4 cloves garlic, minced (optional)
2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry
About 1 cup matza meal or fine dried bread crumbs
About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
Ground black pepper to taste
1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional)
3 large eggs, lightly beaten
Vegetable oil for frying
Lemon wedges for serving

1. In a large skillet, heat the olive oil over medium heat. Add the onion/shallot and, if using, the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.

2. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.

Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):
Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.

Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez):
Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.

Italian Spinach Patties (Polpettine di Spinaci):
Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.

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Storing Potatoes

Rub off any large clumps of dirt (potatoes should never be washed before storage). Nestle your spuds into ventilated bins, bushel baskets, a Root Storage Bin or a cardboard box with perforated sides. Completely cover the boxes or baskets with newspaper or cardboard to eliminate any light. Even a little light will cause potatoes to turn green and be rendered inedible. The ideal storage temperature for potatoes is 35 to 40 degrees, though they will usually keep for several months at 45 to 50 degrees.

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Quinoa with Moroccan Winter Squash and Carrot Stew (adapted from Bon Appetit)

2 tablespoons olive oil
1 cup chopped onion or shallot
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled winter squash
2 cups 3/4-inch cubes carrots

1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion or shallot
1/4 cup finely chopped carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

For stew:
Heat oil in large saucepan over medium heat. Add onion/shallot; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

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Notes from the Field (con't)

It is a time of rumpled leaves around here. The bees are foraging still. The yomes are now down and the fields are more sparse than full for the first time this season. The pigs are now on a steady diet of spicy greens and always love a good honk of the horn as you pass by. The sheep will be brought over soon to the store property for their winter lambing paddock and we have all been mulling recipes for Thanksgiving while harvesting, Panna cotta gelato with pumpkin pie has us counting the days. Enjoy!




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