Cure Organic Farm CSA Newsletter


Greetings Winter CSA Members,

Today, Wednesday November 19th 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.

The farm is still thawing out from the extreme cold temperatures. We were able to dig up carrots and beets yesterday and are thrilled to have salad mix to share with you.

If you ordered a Thanksgiving turkey from us, it has arrived, so be prepared to pick it up tonight.

We look forward to seeing you.

Farmer Anne


Exciting This Week!

TurkeyTurkey Pick-up If you pre-ordered a turkey from us, it has arrived! It is 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.


Celery BunchesCelery We're really proud of our celery this year and we're hoping that you're loving it. Celery is challenging to grow in Colorado. It's not fond of our temperature extremes and likes lots of water. This year proved to be THE year to grow it, with our mild, wet summer.

It's a great storage vegetable and will keep in your fridge for up to 6 weeks! If it goes limp, just put it in a bowl of ice water and it will crisp back up. We think this season's celery has an incredible depth of flavor. Be sure to use the leaves as well as the stalks. They taste great in soups or salads. Let us know what you think.

In Your Share This Week:
  • apples
  • beets
  • carrots
  • celery
  • Farmer John's whole wheat flour
  • garlic
  • potatoes
  • salad mix
  • Bread Share: next week

Coming Next Week

  • squash, apples, parsnips, potatoes, carrots, celeriac...

Words to Live By:

"The wild gander leads his flock through the cool night, Ya-honk!  he says, and sounds it down to me like an invitation: The pert may suppose it meaningless, but I listen closer, I find its purpose and place up there toward the November sky."
              -   Walt Whitman, Leaves of Grass

Coming Up At the Farm

Bread ShareThanksgiving 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.


                                  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

Winter Carrots

Brenna unearths some carrots from the snow covered fields. The cold temps concentrate the carrots sugars and make them extra tasty.


This week we offer you a special treat, Farmer John's Butte Mill Flour. Farmer John Ellis grows his Hard Red Winter Wheat right here in Boulder County, using organic methods. His flour is 100% whole wheat and is stone ground by Farmer John himself. We hope you'll enjoy using this local flour for your Thanksgiving baking.

John Ellis

For those of you not familiar with Farmer John, he grew up right here on the farm. The land that grows your vegetables was his family's farm for many years. You can find John at the Boulder Farmer's Market each weekend selling his compost, flour and fruit from orchards he partners with in Palisade.




Celery, Blue Cheese and Hazelnut Salad adapted from Simply Recipes

  • 6 ounces blue cheese
  • 3/4 cup hazelnuts
  • 1 Tbsp butter
  • 3 Tbsp maple syrup
  • Pinch of cayenne
  • Salt
  • 2-3 bunches of celery, tops removed
  • 12-15 pitted dates (can sub with a handful of dried cranberries or cherries)
  • 1/4 cup olive oil (or hazelnut oil if you happen to have it)
  • 1 teaspoon lemon zest
  • 4 teaspoons lemon juice
  • Freshly ground black pepper

Remove cheese from refrigerator to come to room temperature.

Place hazelnuts on a rimmed baking sheet in a 300°F oven for 30 minutes.

While the nuts are roasting, prepare the other ingredients. Use a vegetable peeler to peel away the tough outer strings of the stalks of celery. Slice the celery stalks on the diagonal into 1/4-inch thick slices. Slice the dates lengthwise first in half, then slice the halves lengthwise into 3 or four pieces. If the dates are on the large size, you may want to slice them in half widthwise first. You want to end up with pieces that are about an inch long and a 1/4 inch wide.

Once the hazelnuts have roasted for half an hour, remove them from the oven, let cool for a few minutes. Then rub the hazelnuts together inside of a clean dish towel to remove as much of the outer dark skin as you can.

Melt butter in a small skillet. Add a pinch of cayenne and salt. Add the roasted hazelnuts to the pan and toast them on medium low heat for a few minutes, continuously stirring. When the hazelnuts are hot, turn off the heat and add maple syrup to the pan. Stir to coat the hazelnuts in the maple syrup. Let glazed nuts sit in the pan to cool. Later you will scrape them loose with a wooden spoon and serve atop the salad.

Prepare the salad dressing. In a small jar, mix together the olive oil, lemon zest, and lemon juice. Add salt and black pepper to taste. Shake to combine.

To assemble, layer a shallow platter or dish first with the sliced celery, then dates, then crumble the blue cheese over it and sprinkle with glazed hazelnuts. Right before serving, pour dressing over top.

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Honey Glazed Carrots adapted from Sunny Anderson

1 pound carrots, chopped
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

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Creamy Garlic Mashed Potatoes adapted from Alton Brown

    3 1/2 pounds potatoes
    2 tablespoons kosher salt
    16 fluid ounces (2 cups) half-and-half
    6 cloves garlic, crushed
    6 ounces grated Parmesan

    Peel and dice potatoes (note from Connie: I prefer to leave skins on for more nutrition), making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

    Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

    Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

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Apple Nut Muffins adapted from Mr. Food

  • 2 cups all-purpose flour (or Farmer's John's Whole Wheat flour)
  • 1/2 cup granulated sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1 apple, peeled, cored, and finely chopped (about 1 cup)
  • 6 tablespoons butter, melted
  • 1/3 cup chopped walnuts
  • 1/4 cup packed light brown sugar

  • Preheat oven to 375 degree F. Coat a 12-cup muffin tin with cooking spray.
  • In a large bowl, combine flour, granulated sugar, baking powder, 1 teaspoon cinnamon, and the salt; mix well.
  • In a medium bowl, beat eggs with milk. Stir in chopped apple and melted butter. Add apple mixture to flour mixture and stir just until moistened. (Batter will be very stiff.) Fill muffin cups 2/3 full with batter, distributing evenly.
  • Combine walnuts, brown sugar, and remaining cinnamon; mix well. Sprinkle nut mixture evenly over batter.
  • Bake 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Immediately remove from muffin tin. Serve warm.