Cure Organic Farm CSA Newsletter


Greetings CSA Members,

This is a reminder that today, Wednesday November 27th is a winter share CSA pick-up. Your share will be available from 3:00-6:30pm in the farm store this evening.

If you ordered bread from us, please be ready to pick it up tonight.

We look forward to seeing you tonight and wish you a very happy Thanksgiving,

Farmer Anne

Exciting This Week!

KimandJake Bread Is Here! If you ordered some of Kim & Jake's baguettes, they are here and ready for your table. If you're not on our regular list and would like to get bread in 2 weeks, please let us know.


Farm StoreHoliday Farm Store Hours Please note that the farm store will be closed this Thursday, Friday and Saturday for the holiday. We will reopen on Sunday 12/1 from 10-4.



BaconBacon We have bacon back in the store from both our Mangalitsa and Berkshire pigs. Quantities are limited and we expect it to sell out this week, so grab some tonight if you'd like it.

In Your Share This Week:
  • apples
  • carrots
  • garlic
  • onions
  • potatoes
  • spinach
  • turnips
  • winter squash
  • Coming Next Week: winter squash, greens
Around the Farm

If you feel like taking a short walk tonight, wander over toward our hoop houses, just west of CSA pick-up and check out our sheep and llama.

Sheep at the farm

We've moved them back to our farm store property for the winter. This gives their pasture a chance to regenerate itself, and also allows us to keep an eye on them during lambing season. Our ewes will have their babies from the end of December through mid-February.

Be sure to say hello, and thank you to Handsome, our llama. He protects our sheep from predators.

Coming Up at the Farm:

CSA Sign-up2014 CSA Sign-up Next week we'll begin registration for current members, for our 2014 CSA shares. We ask existing members to register for their share by January 5th. Any open shares will become available to new members on January 15th. To ensure we're able to provide you with the CSA share size you would like, please register beginning next week. Stay tuned for all the details.


                                 Important Dates

  • 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

Gratitude and turkey, they go together like apple pie and ice cream. This is the time of year when suddenly the table becomes the main attraction. It is the ceremony which allows for all the family dynamics to bloom.(Continued below)

Words to Live By:

'Twas the night of Thanksgiving, but I just couldn't sleep.
I tried counting backwards, I tried counting sheep
The leftovers beckoned--The dark meat and white,
But I fought the temptation with all of my might.

Tossing and turning with anticipation,
The thought of a snack became infatuation,
So I raced to the kitchen, flung open the door,
And gazed at the fridge full of goodies galore.
I gobbled up turkey and buttered potatoes,
Pickles and carrots, beans and tomatoes.

I felt myself swelling so plump and so round,
Till all of a sudden, I rose off the ground!

I crashed through the ceiling, floating into the sky,
With a mouthful of pudding and a handful of pie,
But I managed to yell as I soared past the trees,



             -Author Unknown



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, 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.

(back to top)


Glazed Carrots and Turnips (adapted from Food Network Kitchens)

3/4 pound turnips, cut into 1-inch pieces

3/4 pound carrots, cut into 1-inch pieces

2 teaspoons unsalted butter

1 teaspoon brown sugar + 1 Tbsp.

Kosher salt and freshly ground black pepper

Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high, adding the Tbsp. of brown sugar. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

(back to top)


Warm Squash Salad with Cider Vinaigrette (adapted from Ina Garten)

1 (1 1/2-pound) winter squash, peeled and 3/4-inch) diced

Good olive oil

1 tablespoon pure maple syrup

Kosher salt and freshly ground black pepper

3 tablespoons dried cranberries

3/4 cup apple cider or apple juice

2 tablespoons cider vinegar

2 tablespoons minced shallots

2 teaspoons Dijon mustard

4 ounces baby spinach, washed and spun dry

1/2 cup walnuts halves, toasted

3/4 cup freshly grated Parmesan


Preheat the oven to 400 degrees F.

Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the spinach in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

(back to top)


French Apple Tart (from Ina Garten)

For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water

For the apples:
4 Granny Smith apples or another tart, crisp apple
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

(back to top)

Notes from the Field (con't)

The recipes are remembered and the memories recollected. The favorites are requested and the traditions reborn. The same principle is enacted though, which is of being together and sharing time with one another.  

The farm exhales, the cycle is now one of hibernation and dreaming. What remains are thoughts of wonderful experiences. Notably, incredible demanding work that exhausts yet sustains. Lessons learned and experience gained. The arrival of snow and the departure of the bounty. We love it and we appreciate the ability to share these seasons together. All of our thanks go to you and your families as another feast presents itself and another chapter is written upon the land.


(back to top)