Cure Organic Farm CSA Newsletter


Greetings Winter CSA Members,

Today, Wednesday November 5th is a winter share pick-up. Please plan on picking up your share between 3pm-6:30pm at Cure Organic Farm, 7450 Valmont Rd.

We're excited to offer you celery tonight. These are the biggest bunches we've ever grown and they have tons of flavor. Let us know what you think.

We look forward to seeing you.

Farmer Anne


Exciting This Week!

TurnipsTurnip Plea We noticed a preponderance of turnips on the trade table our first week of Winter CSA and it made us realize we need to give you suggestions on how to use these sweet treats and get you as excited about them as we are! Turnips are so versatile and delicious. So consider this your turnip wake-up call! Don't trade out these white globes, try something new. Here are some ideas on how to use them and love them:

-Mashed with roasted garlic, or sour cream, or butter and herbs (add some potatoes to the mash if you don't want all turnips)

-Pureed if you want to hide them entirely, steam and puree and add to chili, tacos, burgers, lasagna, etc.

-Roasted or Sauteed cut in half and combine with other root veggies like carrots, onions, potatoes

-Partial Potato Replacement substitute as many as as few as you'd like for the potatoes in your potato leek soup, mashed potatoes, in stew, in potato pancakes...

-Greens use the turnip greens as their own side dish. They're great sauteed with some garlic and soy sauce.

-Votives if you still don't want to eat them, then hollow out the center with a melon baller and make a festive and seasonal votive holder. Hey, Martha Stewart is doing it.


In Your Share This Week:
  • apples
  • carrots
  • celery
  • delicata squash
  • garlic
  • kale
  • peppers
  • salad mix
  • turnips
  • Bread Share: next week

Coming Next Week

  • beets, chard, potatoes, leeks, apples, peppers, spinach, squash

Words to Live By:

"I have come to regard November as the older, harder man's October. I appreciate the early darkness and cooler temperatures. It puts my mind in a different place than October. It is a month for a quieter, slightly more subdued celebration of summer's death as winter tightens its grip."

                                            -Henry Rollins

Coming Up At the Farm

Rabbit ButcheryPork Butchery Class The Boulder Butchery Guild will be holding a pork butchery class with our Berkshire pigs on Sunday, December 7. They will demonstrate on one half of a pig; students will take turns breaking down and making cuts on another half. Each student will take home one quarter of the pig: around 35 lbs of meat & bones. More info.


                                  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


Pigs in Forage

These were our Mangalitsa pigs in the pasture last week. We grew this forage/cover crop of turnips, radish, buckwheat and shorghum just for them.


Pigs in the decimated forage

Yes, in just less than a week our 17 hungry Mangalitsas ate the entire forage and are now happily napping it off.



Chicken and Kale Casserole from Martha Stewart

  • Coarse salt and ground pepper
  • 3/4 pound large pasta shells
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced medium
  • 3 garlic cloves, minced
  • 2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
  • 2 cups shredded or chopped cooked chicken
  • 1 container (48 ounces) part-skim ricotta
  • 3 tablespoons finely grated lemon zest (from 2 lemons)
  • 3/4 cup Parmesan, grated (2 1/4 ounces)

Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.

Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

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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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Cream of Celery Soup from Curtis Aikens

    2 cups chopped celery, divided
    2 cups chopped carrots, divided
    4 tablespoons butter
    2 cups onions, diced
    3 tablespoons flour
    6 cups hot vegetable broth, divided
    Salt and pepper to taste
    1 cup heavy cream


    In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve.

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Apple Fritters from Food Network

Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden; drain on paper towels and dust with confectioners’ sugar.