Cure Organic Farm CSA Newsletter


Greetings CSA Members,

This is a reminder that today, Wednesday September 19th is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. This week we began planting our hoop houses for the fall & winter. Some fields are being prepared for over winter crops like onions, and garlic, while others are ready for cover cropping which will rejuvenate them through the winter to prepare for next seasons crops. We are a hustling to bring in more tomatoes and eggplant, as well as harvest all of the winter squash, green beans and potatoes. It is that stocking up time of year. In your share this week you see clearly how the two seasons come together with winter squash and tomatoes, beans & basil. We hope that you are enjoying it all!

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

RecipesSurvey Response- Recipes One of the topics most mentioned in our CSA Survey was recipes. We're glad you're enjoying the recipes we include each week in the newsletter. Many members mentioned wanting to have a way to share the recipes they discover each week with other CSA members. We'll give this some thought this winter and see what we can create. If you have any great ideas about a way to share this content, we'd love to hear them.

We'll also be creating a section on our website to highlight food storage methods by veggie. Look for it next season.


Winter SquashWinter Squash As summer slowly yields to fall, winter squash makes its first appearance this week in your share. This season we're growing 5 varieties of winter squash:

Acorn: the most familiar winter squash. Sweet and great filled with butter and brown sugar.

Butternut: beige, bell shaped. Somewhat similar in taste to a sweet potato.

Delicata: long, yellow with green stripes. Creamy heirloom variety.

Sweet Dumpling: small, round yellow with green stripes, with its top pushed in. Mild and sweet tasting.

Pie Pumpkin: tiny, edible version of the carving pumpkin. A little nuttier and less sweet than other winter squash.

Make sure to try them all and let us know your favorite.


Notes from the Field

There is a healthy amount of doubt in every growing season. Wondering if there will be a drought, wondering if there will be a bug infestation, wondering if the tomatoes will ever turn before the frost, wondering if the pigs will hitchhike to California.(Continued below)

In Your Share This Week:
  • basil
  • beets
  • braising mix
  • green beans
  • potatoes
  • salad mix
  • cherry tomatoes
  • tomatoes
  • winter squash
  • Fruit Share: peaches, plums, pears, apples
  • Coffee Share: this week
  • Coming Next Week: tomatoes, winter squash!
Coming Up at the Farm:

Hugo Pig Roast Pig Roast We hope you received our Pig Roast invite via email. 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


Green Beans

Green beans are back and winter squash is here. Is it summer or fall?

Words to Live By:

"Shall I not have intelligence with the earth?
Am I not partly leaves and vegetable mould myself."
                       - Henry David Thoreau



Beet Smoothie (from Garden Fork.TV)

1 medium beet, roasted, cooled and peeled
1 apple, cored
handful spinach
kefir, yogurt, milk, or water as need

Blend the beet, apple, and spinach on high in a blender or powerful food processor until smooth.
Add liquid as needed to bring to desired consistency.

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Winter Squash, Apples and Braising Greens (adapted from Epicurious)

1 large or 2 small winter squash, peeled and cut into cubes
5 tablespoons unsalted butter, plus 3 tablespoons melted
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
3 medium baking apples, peeled, cored, and cut into quarters
6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips
1/4 cup loosely packed fresh parsley leaves, coarsely chopped


Preheat oven to 400°F.

On foil-lined baking sheet, toss squash cubes with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.

In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.

In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add squash and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.

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Green Bean and Cherry Tomato Salad (adapted from Bon Appetit)

1 1/2 pounds green beans, trimmed
3 cups cherry tomatoes (about 14 ounces), halved
1 medium-size red onion, thinly sliced
1/2 cup thinly sliced fresh basil
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/4 teaspoon sugar


Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)

Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.



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Pear Apple Butter with Cardamom(from New York Times)

3 pounds soft, ripe pears like Bartlett or Anjou, coarsely chopped with peel and core (10 cups)

2 pounds apples, coarsely chopped with peel and core (8 cups)

1/2 cup brandy

180 grams light brown sugar (about 1 cup)

2 tablespoons lemon juice

5 grams ground cardamom (about
1/2 teaspoon)

Pinch fine sea salt

1 teaspoon vanilla extract.


1. In a large pot, combine pears, apples, 3 cups water and brandy. Bring to a boil and cook over high heat until fruit is very soft and falling apart, 30 to 45 minutes.

2. Run mixture through the fine mesh of a food mill to remove seeds and skin. Return purée to pot and stir in sugar, lemon juice, cardamom and salt. Simmer over low heat, stirring often to prevent scorching at the bottom of the pot, until butter is thick, jammy, sticky to the touch and chestnut-colored, about 2 1/2 hours or longer. Stir in vanilla.

3. If you plan to can the butter, while it simmers prepare the jars according to the instructions; after it has simmered, spoon into hot, sterilized jars and process as directed. Otherwise, let butter cool, then store in refrigerator or freezer.


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Notes from the Field (con't)

And with these concerns do we always breathe a sigh of relief once the end of September arrives. The summer has passed and autumn has woken up, the bugs are now cold and fleeing, we have harvested 5500 pints of cherry tomatoes and 3000 pounds of heirlooms! The pigs are content.

We are thrilled to be planning for the harvest celebration and pinning a happy 8 year ribbon on this season while already planting for our ninth, but what are years when you are doing what you love.





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