Cure Organic Farm CSA Newsletter


Greetings CSA Members,

This is just a reminder that today, Wednesday September 12th is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. What a wonderfully rainy day! We have had to change a bit of our harvest list around for you today as some parts of the field are just too wet to get into. However, the tomatoes are already harvested and ready for you this evening. Today we are sharing roasted anaheim chilies from Wyatt at Red Wagon Organic Farm. So, that strange bag that is slightly warm at pick-up this evening is nothing to be afraid of!

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

Greens!Survey Response One of the things we learned this year from the CSA Survey is how much you all have been missing the braising mix and other greens this season.! We've been missing them too! Many of you lamented not having more greens this season. With July's uncharacteristically hot weather, our greens took a hit, and we had no supply for CSA or restaurants. The good news is that cooler weather is here and the fall greens are looking good. You'll see lots of tasty greens in the next few weeks.


HoneyHoney The wait is over. Our raw, unfiltered honey is now available in the Farm Store. It is $12/pound. So far this week we've harvested 250 pounds of honey from our 10 hives, and there's lots more to come. We also leave lots of honey in the hives for the bees to chow on each winter. Enjoy it while it lasts.


2012 Farm CrewFlower Share This is our final week of flower share. We hope you've enjoyed the inaugural year of weekly bouquets. We're still refining what you get each week, and figuring out how to make the blooms last longer. Stay tuned for more improvements next season.


Notes from the Field

When the rain falls in Colorado it is always a good day. We welcome fall with open arms!! Especially when it was in the 90's Monday!(Continued below)

In Your Share This Week:
  • choice of herbs
  • cucumbers
  • eggplant
  • potatoes
  • radishes
  • roasted chile peppers from Red Wagon Farm
  • salad mix
  • cherry tomatoes
  • tomatoes
  • Fruit Share: peaches, plums, pears, apples
  • Coffee Share: next week
  • Flower Share: week 12 of 12
  • Coming Next Week: tomatoes, winter squash!
Coming Up at the Farm:

Gluten Free Cooking ClassLiving Gluten Free, Eating Healthy Class

When: Saturday 9/15 at 10am

What: We'll cover lots of exciting gluten free lunch options including quiche, in this delicious, nutritious class built around our seasonal veggies and fruit. Learn more

Cost: $36


Hugo Pig Roast Pig Roast We hope you received our Pig Roast invite via email earlier this week. The big celebration is on 10/7 from 3pm -7pm. Please RSVP by Sept. 30th if you'd like to attend. CSA members are free. Additional guest tickets are available for purchase.


                                 Important Dates

  • Last Wednesday Boulder Farmer's Market, 10/3 (our last 2 CSA pick-ups are at the farm for all CSA members)
  • Pig Roast at Cure Organic Farm, Sunday, 10/7.
  • Last CSA Pick-up, 10/17
  • First Winter CSA Pick-up, 10/24



 Bye, bye flowers and butterflies, hello winter squash.

Words to Live By:

"Love is an abstract noun, something nebulous. And yet love turns out to be the only part of us that is solid, as the world turns upside down and the screen goes black".

                  --Martin Amis



Quinoa Salad with Roasted Cherry Tomatoes (from Heath Glen's Kitchen Farm to Jar Blog)

1 cup quinoa, rinsed
3 cups vegetable broth
16 oz cherry tomatoes (heirloom cherries are great, but mix it up for color and flavor)
1/2 cup pitted kalamata olives, roughly chopped
1 tsp cumin, freshly ground if possible
1 tsp fresh thyme, chopped
1/2 tsp paprika
1/2 tsp salt (or, to taste)
1/2 cup pine nuts, roughly chopped (she used walnuts)

Preheat oven to 400.
Spread the nuts out on a foil-lined sheet try and toast for 3-5 minutes, until golden. Remove and place toasted walnuts in a mixing bowl.
Spray foil with cooking spray and place cherry tomatoes on top. Roast tomatoes for about 30 minutes, or until they have burst and charred. Cool slightly and place the tomatoes in the same bowl with the walnuts.
Combine the quinoa, vegetable broth and spices in a saucepan over high heat. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until quinoa has absorbed all the liquid.
Add the quinoa to the nuts and tomatoes and stir in the olives. Season with salt to taste.

Serve chilled or at room temperature.

This kept its flavor well, even after refrigerating it with the tomatoes.

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Cucumber and Radish Raita (adapted from New York Times)

2 cups plain low-fat yogurt (not fat-free)
3/4 pound cucumber, seeded if necessary, and finely diced or shredded
4 to 6 radishes, finely diced
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon coriander seeds, lightly toasted and ground
Salt to taste
2 to 3 tablespoons finely chopped cilantro, to taste
1 to 2 serrano or hot chilies, finely chopped (optional)

Combine all the ingredients. Taste and adjust salt and other seasonings. Refrigerate until ready to serve.

This can be spicy or not, depending on what you are serving it with and your taste for heat. Cucumber raita (without the radishes) is a classic accompaniment to curries, but I like it on its own and spooned over grains. It’s also very nice with salmon.

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Connie's Chile Rellenos (from Connie Findley)

10 roasted chile peppers

4 eggs, separated

1/2 pound Monterey Jack cheese, grated

1/4 cup flour

peanut or vegetable oil for frying



Make a small slit in the pepper and remove seeds. Don't worry if the pepper rips. Stuff pepper with grated cheese. Do not overstuff or the cheese will ooze out. I use the toothpicks to close up any rips. The egg batter also does a good job of sealing the pepper.

Whip the eggs whites to stiff peaks. Fold in the eggs yolks.

Heat the oil. I like to put a few inches of oil in a large pot, so I can deep fry the chiles. Oil is ready when a small drop of the egg mixture, when placed in oil, starts cooking and giving off bubbles.

Roll peppers in flour and then dip in egg mixture. Place seam side down, in hot oil. Cook until golden on both sides.

Eat warm and top with your favorite salsa.



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Plum Sorbet or Granita (from New York Times)

125 grams (1/2 cup) red wine

1 clove

2 black peppercorns

1 teaspoon vanilla

83 to 100 grams (about 1/3 cup plus 1 teaspoon to 1/2 cup) sugar, to taste

900 grams (2 pounds) ripe red plums, pitted

20 grams (1 tablespoon) clover honey

33 grams (1 tablespoon plus 2 teaspoons) corn syrup

1. Combine the red wine, clove, peppercorns, vanilla and sugar in a saucepan. Bring to a boil, reduce the heat and simmer 5 minutes. Remove from the heat and strain into a bowl. Allow to cool. Blend the plums with the honey, corn syrup and wine syrup in a blender until smooth. Chill for 2 hours or overnight.

2. If you are making granita, place a 9-by-11-inch baking dish in the freezer. You may omit the corn syrup and reduce the sugar if desired.

3. Using an immersion blender, blend the plum mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer's directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.


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Notes from the Field (con't)

Tomato fever people, it is on. 700 pounds of heirlooms, 1000 pints of cherry tomatoe, we are thinking about making tomato wine. Get that sauce pan out and order your case right now. There is no better time than right now! ( Can you tell we have a lot of tomatoes?)

The interns have chopped wood and carried water to the yomes for the new sleeping season while the prospect of frost is in the air.

We have had our first mink attack, yes mink the animal. As a result we have moved the ducks over to the chicken coop with hopes that the rooster will take care of the mink with it's loud crow.

The pig roast will shortly be here so begin your fasting now and we will refill your tank on that first Sunday of October.

Enjoy the bounty of fall and indulge your tomato passion all that you can.



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