Cure Organic Farm CSA Newsletter


Greetings CSA Members,

This is a reminder that today, Wednesday December 4th is a winter share CSA pick-up. Your share will be available from 3:00-6:30pm in the farm store this evening.

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

CSA Sign-up2014 CSA Sign-up

Today we'll begin accepting registrations from 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 early Small shares are limited and sell out quickly.

In 2014, we'll offer the following:

Large Share
Feeds 4-5 people
Medium Share
Feeds 2-3 people
Small Share
Feeds 1-2 people
Fruit Share
Avg. of 3lbs./week
Flower Share
12 wks. of bouquets from early July to mid Sept.
Coffee Share

$100 regular

$120 decaf

1lb. every other week (supplied by Conscious Coffees, Boulder, CO)



In Your Share This Week:
  • apples
  • beets
  • carrots
  • onions
  • potatoes
  • spinach
  • winter squash
  • Coming Next Week: Last week of winter CSA!
Around the Farm

Does it feel like winter yet? We like to balance out the darkness and cold temperatures with a little shot of spring each December. That's why you'll find pots of Paperwhite Narcissus and Amaryllis filling the farm store.


We "force" these bulbs each fall, by putting them to sleep in cool temperatures for a few weeks, and then waking them back up with some heat. The result is blooms in the dead of winter. These pots are almost ready to burst forth with flowers for your holiday table.

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.


Winter SquashLast Winter CSA Pick-up Our last pick-up of the season is next week. Our farm store will be open though next Sunday, 12/15 and then we'll take a little breath before pouring through seed catalogs and readying for lambs to be born.


Boulder County Farmers MarketHoliday MarketThe Boulder County Farmer's Market Holiday Market is happening this weekend in Longmont on Dec. 7 &8 at the Boulder County Fairgrounds. Come visit us and get your Christmas shopping done, all in one fell swoop.


                                 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

After the respite the roar. We hope that the sunny Thanksgiving was enjoyed fully and that this day without flies feels just as nice. A good trip to the Arctic allows you to appreciate summer tomatoes so much more. All of these occur when the winter arrives as a heavy blanket. We anticipated such an arrival and bring you salad greens in negative temps! Serve them with bacon and you have our version of surf and turf. Enjoy!


Words to Live By:

I have found that among its other benefits, giving liberates the soul of the giver.

--Maya Angelou



Microwave Potato Chips (from Eating Well)

1 1/3 pounds potatoes, unpeeled, scrubbed
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt

Slice potatoes into thin (1/8-inch) rounds. Toss the slices in a medium bowl with oil and salt to coat evenly.
Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool completely. (They will crisp more as they cool.) Repeat with the remaining potato slices. Make Ahead Tip: Store in an airtight container for up to 3 days.

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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Napa Cabbage & Carrots with Rice Wine-Oyster Sauce (from Eating Well)

2 tablespoons canola oil
1/4 cup thinly sliced shallot, (1 large)
2 teaspoons minced garlic
4 cups thinly sliced napa cabbage, (about 8 ounces)
1 cup thinly sliced carrot, (1 large)
Rice Wine-Oyster Sauce, (recipe follows)
1 teaspoon sesame oil

Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add shallot and garlic and stir-fry for 10 seconds. Add cabbage and carrot and stir-fry until the cabbage just begins to wilt, about 1 minute. Stir Rice Wine-Oyster Sauce and swirl it into the pan; cook for 30 seconds. Stir-fry until the cabbage and carrot are tender-crisp, 1 to 2 minutes. Stir in sesame oil. Serve immediately.

Rice Wine Oyster Sauce

1 tablespoon seasoned rice wine, or dry sherry
2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce
1/4 teaspoon sugar
1/8 teaspoon salt

Whisk all ingredients together.


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Butternut Squash Lasagna (from Cooking with Michele, visit the blog for a gorgeous pic of this dish)

1 1/2 pounds butternut squash, about 6 cups when cubed
2 tablespoons butter
2 tablespoons flour
2 cups milk, whole or 2%
salt and pepper, to taste
1/2 teaspoon nutmeg, freshly ground
15 ounces ricotta cheese, whole milk or part skim
12 lasagna noodles, whole wheat or white, cooked al dente
1/2 pound mozzarella cheese, shredded

Peel and cube butternut squash and cook in a large pot of boiling water until soft; puree in food processor and set aside. Heat butter and flour in a saucepan until it turns a slight golden brown; add milk, whisking vigorously to avoid lumps. Season with salt and pepper, add nutmeg, and continue stirring until thickened. Stir in ricotta cheese until smooth. Layer 3 noodles on the bottom of a greased 9 x 13 glass baking dish. Spread with 1/4 of the butternut squash, then top with 1/4 of the cheese sauce. Repeat for 3 more layers, then spread shredded mozzarella over the top and cover with foil. Bake at 350 degrees until bubbly, about 45 minutes.

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Apple Turnovers

2 tablespoons lemon juice
4 cups water
4 apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed

1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

Preheat the oven to 400 degrees F (200 degrees C).

Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.

Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.

To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

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