Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday September 17th is a CSA share pick-up. Please plan on picking up your share between 4pm-7pm at your designated location.

Last call for Winter CSA Share sign-up. We'll open it to the public at the end of this week.

We're thrilled the cold weather last week didn't have a profound effect on our crops. There are more tomatoes coming your way this week along with the first appearance of some fall crops. We love this overlap of summer and fall produce. Enjoy!


Farmer Anne

Exciting This Week!

winter rootsWinter CSA Our Winter CSA runs through December 10th this season. 100 shares are available this season. We'll open registration to the general public this Friday 9/19, so please register now, if you'd like to join us this winter.

When: Wednesday 10/22 through12/10 (8 weeks)

What: Potatoes, onions, carrots, beets, leeks, parsnips, radishes, turnips, spinach, bok choy, chard, kale, salad greens, winter squash, celery, dry beans, apples, pears and more!.

Pick-up: 3-6:30 pm (it's earlier than summer share hours due to daylight and temperature changes)

Location: Cure Organic Farm Store; 7450 Valmont Road, Boulder, CO 80301

Cost: $200

Bread Share: We'll also be doing a bread share featuring Kim & Jake's Cakes baguettes (gluten-free and vegan) during Winter CSA. You can add this option for an additional $28, for 4 deliveries that will happen every other week.

Payment is by check. A $100 deposit secures your share. The remainder is due by October 1.


SurveySurvey Feedback Thanks to all of you who took the time to give us your feedback this season. Here is another round of answers to your questions.

Sweet Potatoes- Many of you wish we grew sweet potatoes. They are a warm season, heat loving crop that are planted mid-May. We trialed them a few years ago and they did well, but digging them was a challenge, as we would often cut them in half or fork them when digging. Your requests have inspired us to give them another try. We'll look into adding them to the crop plan next season

Plastic Bags- some of you lamented the number of plastic bags at pickup. You may not know that most of our bags are biodegradable and those that are not, are made from recycled plastic. For those of you who are interested in cloth, reusable bags, check out this resource.

In Your Share This Week:
  • cucumbers
  • eggplant/peppers
  • beans
  • tomatoes
  • potatoes
  • sweet corn
  • turnips
  • delicata squash
  • Fruit Share: peaches
  • Coffee Share: this week
  • Bread Share: week 7/9

Coming Next Week

  • potatoes, radish, spicy greens, tomatoes, winter squash
Coming Up at the Farm:

Jam Making ClassLast Jam Session Our last Jam Making class of the season is happening this Saturday, September 20th. We'll be working with peaches and plums. You'll learn an easy technique to make low-sugar jam and take home some jars with you!

Saturday, September 20th, 10am (2 spots left)

Learn more and register


                                  Important Dates

  • Last Wednesday Boulder Farmer's Market, 10/1 (our last 2 CSA pick-ups are at the farm for all CSA members and will begin at 3pm)
  • Pig Roast at Cure Organic Farm, Sunday, 10/12
  • Last CSA Pick-up, 10/15
  • First Winter CSA Pick-up, 10/22


Notes from the Field

Against all logic this weather thing is still occurring.  Do you realize it snowed 4 days ago and now it's 90???!!!  This is my inner tomato talking again so I apologize for the dramatic punctuation. (continued below)

Around the Farm

Tomato Sort

Did you know that every one of your tomatoes is sorted by hand, no matter how large or small. Above Anne and Grace are going through each cherry tomato, making sure only lovely ones wind up in each pint. That's a lot of tomato love!

Words to Live By:

“Spring passes and one remembers one's innocence.
Summer passes and one remembers one's exuberance.
Autumn passes and one remembers one's reverence.
Winter passes and one remembers one's perseverance.”

                                                -Yoko Ono




Indian Spiced Roasted Squash Soup adapted from Cooking Light

  • 1 cup chopped yellow onion
  • 8 ounces carrot, chopped
  • 4 garlic cloves, peeled
  • 1 1/2 pounds winter squash, peeled and cut into (1/2-inch) cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 2 cups water
  • 1 teaspoon Madras curry powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground red pepper
  • 28oz chicken broth
  • 1/4 teaspoon kosher salt
  • 6 tablespoons Greek yogurt
  • 6 teaspoons honey


  1. 1. Preheat oven to 500°.
  2. 2. Arrange the first 4 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500° for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes.
  3. 3. Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil. Cook for 10 minutes, stirring occasionally, and stir in salt. Combine yogurt and honey, stirring well. Serve with soup.


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Cucumber Lime Popsicles adapted from Bon Appetit

  • 1 large cucumber (10–12 oz.), peeled
  • 1 cup simple syrup
  • ⅓ cup fresh lime juice
  • 1 teaspoon finely grated peeled ginger
Purée cucumber with simple syrup, lime juice, and ginger until smooth. Strain through a fine-mesh sieve into a large measuring cup, divide among popsicle molds, insert sticks, and freeze until solid, at least 6 hours.


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Mashed Turnips with Crispy Bacon from Real Simple

    Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

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Five Ways to Enjoy Peaches adapted from Sunset Magazine

1. Grilled: Cut peaches in half and brush with equal parts honey and Dijon mustard. Grill until browned on both sides. While you're at it, grill pork or lamb chops to serve with the peaches.

2. Glazed: Halve and pit peaches and put, cut side up, in a pie pan. Spoon apricot jam or orange marmalade generously over the top and broil until bubbly and browned. Serve over plain yogurt sweetened with jam or marmalade. Sprinkle with granola.

3. Brûléed: Spread sliced or bite-size chunks of peaches in a shallow baking dish and sprinkle with brown sugar. Broil until bubbly and browned. Serve hot with vanilla ice cream or sour cream. 

4. In salsa: Use chopped peaches instead of tomatoes in fresh salsa; mix with lime juice and chopped chiles, onion, and cilantro. Great on grilled meats of all kinds. 

5. In salad: Add sliced peaches and crumbled blue or feta cheese to baby greens. Dress with a balsamic vinaigrette.


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Notes from the Field (con't)

We have said adios to the basil for the season.  That was the only casualty of the weather thankfully.  Wilbur the boar has moved finally from the sunflowers, reinforcing the knowledge that you cannot, absolutely cannot move a pig until a pig would like to be moved.  Especially if given pig weighs one thousand pounds.  Most importantly though the vegetables are drop dead gorgeous and delicious.


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