Cure Organic Farm CSA Newsletter


Greetings CSA Members,

This is a reminder that today, Wednesday November 20th is a winter share CSA pick-up. Your share will be available from 3:00-6:30pm at the farm store this evening. If you ordered a turkey from us, please be ready to pick it up tonight.

Please note: We WILL have pick-up next Wednesday 11/27, the day before Thanksgiving.

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

Blue Slate TurkeyThe Turkeys are Here! If you ordered a heritage turkey from us, it has arrived! The turkeys are $5.25/lb. Please bring cash or a check with you tonight to pay for your bird. One thing we strongly suggest you do with your heritage turkey is: Brine! This will ensure that it stays juicy. See Chef Marilyn's Turkey Tips, including brining instructions, tips for thawing and cooking info. below.


In Your Share This Week:
  • apples
  • beets
  • chard
  • Farmer John's whole wheat flour
  • garlic
  • head lettuce
  • turnips
  • winter squash
  • Coming Next Week: winter squash, greens
Around the Farm

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.

Coming Up at the Farm:

KimandJake Bread Comes Next Week If you're interested in getting some of Kim & Jake's baguettes next week at pick-up, please let us know. We'll have bread available for those who have placed an order, every other week.

Cure & Cured If you're looking for a special treat, and a break from cooking before the holidays, stop by Cured (1825 Pearl St.) this Friday, where you can get some of our Mangalitsa pork, cooked up into a delicious feast. On the menu is our porchetta, pumpkin polenta, roasted carrots and arugula salad with cranberry vinaigrette.


                                 Important Dates

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


Words to Live By:

"I come into the presence of still water. And I feel above me the day-blind stars waiting with their light. For a time I rest in the grace of the world, and am free."
― Wendell Berry




Beet and Apple Salad (from Food Network Magazine)

Toss 2 thinly sliced apples, 4 thinly sliced celery stalks (with leaves) and 1 minced shallot in a bowl with the juice of 1 lemon. Peel 1 beet, then slice into matchsticks and add to the bowl. Toss in 1 teaspoon sugar, 3 tablespoons chopped walnuts, 3 tablespoons olive oil, and salt and pepper. Let stand 10 minutes, then serve on a bed of sliced endive.

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Sauteed Chard with Bacon (adapted from Anne Burrell)

Olive oil, for pan
1 cup bacon, cut into 1/4-inch dice
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup chicken or vegetable stock
Kosher salt


Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the chard stems and the stock and cook until the stock has mostly evaporated. Add the chard leaves and saute until they are wilted. Season with salt.

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Whole Wheat Apple Pancakes (adapted from Ellie Krieger)

1 cup low-fat buttermilk

3/4 cup milk

2 large eggs

1 tablespoon honey

6 tablespoons pure maple syrup

1 medium apple, diced

3/4 cup all-purpose flour

3/4 cup whole-wheat four

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt


Preheat the oven to 250. Put the apple in a microwave-safe bowl. Microwave on high until softened, about 2 minutes.

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.

Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.

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Turnip Gratin (from Anne Burrell)

2 cups heavy cream

3 cloves garlic, smashed

1 bundle thyme

Pinch of cayenne

Kosher salt

1/2 stick butter, plus extra for baking dish

2 pounds turnips, peeled and sliced very thin (mandoline works best)

1 1/2 cups grated parmigiano


Preheat the oven to 375 degrees F.

Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.

Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.

Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.

For easier serving, let the dish rest 10 to 12 minutes before serving.

Who knew a turnip could be soooooooooooooo good!

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Turkey Tips

What makes heritage birds different?

For those of you who already have a tried and true method with the standard broad breasted turkey, you will find your heritage turkey is more flavorful because it is probably older, has lived outdoors and gotten more exercise, and has eaten a much more varied and natural diet. This life results in darker, more flavorful but possibly tougher and drier meat. Here are some things to keep in mind about heritage birds:

  1. Smaller size and more cylindrical shape - you can start and even maintain a hotter oven temperature since the size and shape will lend itself to faster and more even cooking (shouldn’t be undercooked in the center), but you’ll need to check the internal temperature accurately and start checking a little earlier in the roasting process. See the roasting recipe link below.
  2. Leaner meat overall and lower ratio of light meat (breast) to dark meat - the breast meat will be dry if overcooked; you can protect it with foil at the beginning or the end of roasting. A compound butter* between the skin and meat of the breast will add flavor and help avoid this problem (see Marilyn's butter recipe here.)
  3. More flavor - not necessarily gamey, the meat will have a deeper flavor you can enhance with proper seasoning, the addition of aromatics, and the wet or dry brining methods mentioned below.

General Turkey Cooking Guidelines

  1. Safely and completely thaw before cooking - allow a few days to thaw in the refrigerator (or if you don’t have room, in a cooler kept below 40° with some ice as needed), the bigger the bird the more time you'll need.
  2. If you brine, cool the brine before using, and keep the turkey at a safe cold temperature while brining (in the refrigerator, bagged with brine in a cooler with ice, or overnight outside at appropriate cold temperatures)
  3. Don’t truss the legs - you want them to cook faster and hotter than the breast meat
  4. If needed, add some liquid to the roasting pan to keep drippings from burning; basting the breast with this liquid can help prevent its overcooking
  5. Bake the stuffing/dressing outside of the turkey - it’s tricky enough to get the turkey roasted to doneness while still juicy without worrying about getting the stuffing cooked hot enough too
  6. Check the internal temperature with a probe thermometer or an instant read thermometer or both - you’ll want to reach a lowest internal temperature of about 160°-165°F, but remember the temperature will continue to rise while the meat rests for 20-30 minutes at least (longer time and higher temperature for bigger birds)
  7. Even if you think you overcooked the turkey, rest it for the full time (just don’t tent with foil) to minimize the loss of juices when carved

How To Brine & Roast

I’ve successfully used Chez Panisse’s turkey brining recipe many times with a heritage bird. You will find it here. Chez Panisse's roasting instructions are here. Even though they recommend cooking at 400 degrees, I still prefer to lower the oven temperature to 325°F for most of the cooking.

I also like a dry brining method based on the Zuni restaurant’s roast chicken (which is my favorite way to roast chicken). LA Times’ food writer Russ Parsons has been perfecting the technique for a few years. A couple of advantages he claims over wet brining is preserving a firmer meat texture and avoiding over-salted drippings which is problematic for gravy making. His most recent rendition of this method is here.

*I also like to slide some garlic herb butter under the breast skin just before roasting. To a stick of softened butter, add 1 tablespoon each minced garlic, thyme, sage and rosemary and mix until uniformly incorporated. Use as much as you like and freeze any extra.

Have a happy and delicious Thanksgiving!

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