Cure Organic Farm CSA Newsletter


Greetings CSA Members,

This is a reminder that today, Wednesday December 5th is a Winter Share CSA pick-up. Your share will be available from 3pm-6pm at the farm store.. Next week will be the last Winter Share pick-up of the season. Jeff and I will be shelling beans, harvesting carrots and turnips in bulk and cutting the last of the salad greens from the hoop houses for you next week. The farm is very quiet these days, despite the unusually warm weather. Connie has put together the web pages for renewing your CSA shares for next season. Details are all below. Hope you are enjoying your fall share.

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!     
HoneyHow To Re-Liquify Honey/ Don't Throw Out Your Crystallized Honey Do you have farm honey that's crystallized? If so, it hasn't gone bad. There are a few easy steps you can take to make it into liquid gold again.

Simply fill a pot with half full with water and boil it. Once boiling, remove from the burner and place your glass honey jar in it. The honey will begin to melt. Shake the jar periodically to liquify all the honey. Voila, you have liquified honey.

Why does honey crystallize? Most pure raw honey has a natural tendency to crystallize over time. Honey is a highly concentrated sugar solution. It contains more than 70% sugars and less than 20% water. The overabundance of sugar makes honey unstable and prone to crystallizing. On the positive side, this natural, low-moisture state deters bacteria and yeast, both of which find dry environments inhospitable

Stored properly, honey can actually last several years. And some folks even prefer the crystallized honey to the liquified honey, so give it a try on your toast.


Ben & LauraGoodbye to Ben & Laura As the season winds down that means saying goodbye to many of our crew. Ben and Laura left us last week. Ben is headed to adventures in Massachusetts and Laura will be staying in Lafayette. They will be missed, in particular by Jeff who is our sole remaining crew member.

In Your Share This Week:
  • apples
  • carrots
  • baby fennel
  • garlic
  • lettuce
  • potatoes
  • turnips
  • winter squash
  • Coming Next Week: dry beans
Around the Farm

Christmas came early on the farm this year. We're the proud owners of a new tractor!

Allis Chalmers G

Okay, so maybe it's not that new, but it's new to us. You're looking at our latest Allis Chalmer's G tractor. This lovely lady is going to be used for seeding and weeding.

Built back in the 50's and 60's, only 29,000 Allis Chalmers G's were produced. We have 2 of them here on the farm. We love them as they're perfect for our size farm. They're easy to repair and work with. (as you can see there are not a lot of complex, moving parts on this baby).

Our new G will allow us to plant beds that are 4 rows across, which we've never been able to do before. This means certain crops like radishes or carrots can be planted more densely than we've planted in the past.

Coming Up at the Farm:

CSA FamilyCSA Share Renewal is here. We've kept things pretty much the same for the 2013 season. Renewing members have until January 8th to renew their share. Remaining shares will open to the public on January 15th.


Winter SquashLast Winter Share Pick-up Next Week We can hardly believe that next week is our last Winter CSA pick-up for the season. Our Farm Store will be open through Sunday, Dec. 16th and then it's time for the farm to rest while we get busy ordering seeds and looking for next season's interns.


                                 Important Dates

  • Las Winter CSA Pickup Dec. 12th
  • Farm Store open through Dec. 16th



Notes From the Field

There are baby chicks on the loose. They have escaped from our coop with their mother so they will be looked after, but if you do notice chickens crossing the road they are ours! (Continued below)


Sunset On the Farm

Sunsets on the farm have been incredible these last few weeks.

Words to Live By:

"As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again."

                                    ~ Leslie Newman




Shredded Carrots with Jalapeno, Lime and Cilantro (from Fine Cooking)

8 medium carrots (about 1-1/2 lb.)
1/4 cup extra-virgin olive oil
3 Tbs. fresh lime juice
1 medium jalapeño, cored, seeded, and minced
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped fresh cilantro
Whole cilantro leaves for garnish (optional)

Peel and then grate the carrots using either the large holes on a box grater or a food processor fitted with a medium grating attachment. Put the grated carrots in a large bowl.

In a small bowl, whisk the oil and lime juice. Add the jalapeño and season to taste with salt and pepper.

Add the dressing and chopped cilantro to the carrots and toss. Season to taste with salt and pepper, garnish with the cilantro leaves (if using), and serve.

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Roasted Squash Soup with Hazelnuts and Chives (adapted from Fine Cooking)

3 Tbs. extra-virgin olive oil
3 large cloves garlic, peeled
1 Tbs. coriander seeds
1-1/2 tsp. fennel seeds
1-1/2 tsp. dried sage
5-1/2- to 6-lb. squash, halved lengthwise and seeded
2 Tbs. unsalted butter
1 large leek (white and light-green parts only), halved lengthwise and thinly sliced crosswise
2 medium carrots, peeled and cut into small dice
Kosher salt
5 cups lower-salt chicken or vegetable broth
1 bay leaf
2 tsp. fresh lemon juice
Freshly ground black pepper
1/2 cup hazelnuts, toasted, skinned, and chopped
2 Tbs. thinly sliced chives
Several small pinches Espelette pepper or cayenne

Position a rack in the center of the oven and heat the oven to 400ºF. Line a heavy-duty rimmed baking sheet with parchment.

In a mortar and pestle, pound the oil, garlic, coriander seeds, fennel seeds, and sage until they resemble a coarse paste. Rub the spice mixture on the flesh of the squash halves. Set them cut side down on the prepared pan and roast until tender when pierced with a fork, about 1 hour. Let cool, cut side up. When cool enough to handle, scrape the flesh away from the rind—you'll need about 5 cups.

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the leek, carrots, and a big pinch of salt and cook, stirring occasionally, until the leek is softened, 8 to 10 minutes. Add the squash, broth, bay leaf, and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to a low simmer, cover, and cook for 30 minutes to develop the soup's flavor.

Remove the bay leaf and allow the soup to cool slightly. Purée the soup in batches in a blender. Return the soup to the pot and add the lemon juice. Season to taste with salt and pepper. Garnish with the chopped hazelnuts, chives, and Espelette pepper or cayenne.

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Fennel and Apple Salad (adapted from Natalia)

1 small fennel bulb
1 medium apple
1/3 cup freshly squeezed lemon juice
1/2 small onion
3 Tbsp. olive oil
1 Tbsp. poppy seeds
1 Tbsp. fennel sprigs
3/4 tsp. salt
2 cups baby greens

Shave the fennel very finely using a mandoline. You should end up with around 1½ cups of shaved fennel.

Core the apple and slice with the mandoline. Cut the sliced apple into very thin strips with a knife.

In a large bowl, toss the fennel and apple immediately with the lemon juice to prevent browning.

Slice the onion very finely with the mandoline. Add the onion, olive oil, poppy seed, fennel sprigs and salt. Mix very well. When ready to serve, divide the greens among two dishes. Top each bed of greens with half of the fennel-apple salad mixture.


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Caramel Apples (from Fine Cooking)

6 small red apples, such as Braeburn, Gala, or Pink Lady
1-1/2 cups granulated sugar
1/2 tsp. lemon juice
1/2 cup heavy cream
3-1/2 Tbs. unsalted butter, cut into 3 pieces

Wash the apples and dry them very well. Remove the stems. Insert a popsicle stick, chopstick, or sturdy bamboo skewer through the stem end of each. Line a baking sheet with parchment or a nonstick baking liner.

Combine the sugar and lemon juice in a 3-qt. saucepan. Cook over medium-high heat, stirring constantly with a heatproof spatula, until the sugar melts and turns a medium amber color, 4 to 7 minutes. Take the pan off the heat and carefully pour in the cream (the mixture will bubble ferociously). When the bubbles start to subside, carefully add the butter all at once and stir with the spatula to blend. Let the caramel cool for 3 minutes.

Tilt the pan so that the caramel pools to one side, and carefully dip an apple in the caramel, twirling it around a few times to coat it almost all the way up to the stick. Lift the apple out of the caramel and continue to twirl the apple at an angle over the pan to let the caramel run up toward the stem end (this minimizes the caramel pooling on the baking sheet). Scrape the bottom of the apple against the side of the pan to remove excess caramel and set on the baking sheet. Repeat with the remaining apples. Refrigerate the apples until the caramel sets, about 15 minutes.

Make Ahead Tips
The caramel apples will keep for up to 3 days in the fridge.

You can garnish the apples with additional toppings, such as toasted coconut, chopped nuts, ice cream sprinkles, or mini candies. Spread the topping on a pie plate or rimmed baking sheet. Roll the apples in the topping right after you dip them in the caramel, and then refrigerate as directed above.


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Notes From the Field (Continued)

The field looks very brown and absent of food, but don't fret, the looks are deceiving. Greens from the hoop house and carrots galore! The sheep have their orange pumpkin beards and the llama will greet you if you do venture over to the hoop houses. Just don't have any baaaaad behavior. (Sorry)

And while we are on the subject of wooly creatures, we are having a wooly good time, just the three of us in the field harvesting for you, so please enjoy this late season bounty.



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