Cure Organic Farm CSA Newsletter


Greetings CSA Members,

What a beautiful autumn day. Today, Wednesday, September 21st is a CSA pick-up. Your share will be available for pick up at your chosen pick-up location from 4-7pm.

We will begin taking Wisdom Farm turkey orders for Thanksgiving this evening at pick-up. Jay & Cindy Wisdom raise turkeys and chickens with out antibiotics, hormones or chemicals. While they are not certified organic, they are the best tasting birds we have found locally. Turkeys will weigh between 15-20 pounds and cost $4 per pound. They will be available for you to ick up out here at the farm the week before Thanksgiving. You can place your turkey orders at your CSA pick-up through October 19th.

Looking forward to seeing you this evening,

Farmer Anne


Exciting This Week!

Our Pig Roast is coming up on October 9th! This event is free for our CSA members and the folks in their household as a thank you for your amazing support all season long. With Hugo, Kyle and Alberto's help we will be preparing prok sandwiches and sausages as well as our annual pig roast veggie ragu. You can bring a your favorite side dish or dessert. We will have kids activities, a bonfire, pumpkin painting, and other fun events to help us celebrate the bounty of the season and the community that comes together to support it.

Hugo at Pig Roast

Notes from the Field

Homecomings and goings, that is what is happening here. We welcome back Ben Whalen an intern last year who has recently finished up a successful season over in Vermont on a livestock farm to finish up the season here in Boulder on our little experiment. His ability to move a flock of sheep with a squint is just one of his noble attributes so please welcome him back into the fold when you get the chance.
Meanwhile, Laura is on her way back to the Pennsylvania Dutch for a long weekend to reconnect with pretzels and cheese steak and Missy is preparing for a friends Midwestern wedding next weekend and you know how wild those mild mannered Wisconsinites can get when they are celebrating. So we here on the farm are acting as the nest for our little birds migrations.
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In Your Share This Week:
  • spinach
  • potatoes
  • turnips
  • tomatoes
  • eggplant
  • summer squash
  • cucumbers
  • watermelon from Isabelle Farms
  • Fruit share: peaches
  • Coffee: Yes it's a coffee week
  • Coming Next Week: squash, potatoes, turnips, cucumbers,tomatoes and more........
Words to Live By:

Out beyond ideas of wrongdoing and rightdoing,
there is a field. I will meet you there.
When the soul lies down in that grass,
the world is too full to talk about
language, ideas, even the phrase each other
doesn't make any sense.


Coming Up at the Farm:

SauerkrautSauerkraut & Kim Chee Class Saturday October 8th from 10-12:30 at our Farm Store. Natural fermentation is one of the oldest means of food preservation. Learn the science of preparing and storing sauerkraut and other fermented vegetables in this hands-on workshop. Each participant will walk away with how-to-do handouts, recipes, and some "Kraut in a Jar" to ferment at home and enjoy later. Register now.

Pork and Lamb is in! We've got chops, fresh belly, roasts, sausage, ground, stew meat and many other cuts for your carnivorous pleasure. Stop into the store and check it out. I am also really excited about our new display freezer!!!!!!!


Anwers to Your Survey Questions:

We really appreciate the feedback you gave us recently via our CSA Survey. We want to keep improving the CSA to meet your needs and your feedback truly helps in this endeavour. Each week we'll be addressing some of the feedback and questions you raised in the survey.

How come there are veggies in the store that I don't get in my share?

Our CSA is our top growing priority and everything we put in the ground is planted with you in mind. However, each season certain crops yield too little each week to provide to our 180 CSA member families. This year we experimented with artichokes because we knew our CSA members were dying for them. But we never had enough in particular week for CSA pick-up. We'll keep working on it. Sometimes a crop will hit the store a couple weeks before there is enough supply for a CSA pick-up.



Wash Station

The crew in the wash station. That washing machine in front of Paul helped spin all your greens dry this week.


Indian Roasted Eggplant with Tomatoes & Peas (courtesy Baumann College)

Baigan Bharta is a creamy eggplant dish from the north of India. It is best served with rice, chapati, or naan bread.

3 medium eggplants, about 3 3/4 lbs total
2 Tbs coconut oil or ghee
2 medium onions, coarsely chopped
3 Tbs finely chopped fresh ginger
1 1/2 lb tomatoes, coarsely chopped
1 Tbs ground cumin
2 tsp paprika
2 tsp ground coriander
1/2 tsp cayenne pepper
1 1/2 cups frozen peas, defrosted
1/2 cup chopped cilantro
salt to taste


1 Preheat oven to 350 F. Cut stem ends off eggplants and slice in half. Place eggplant halves, cut side down, on a parchment-lined baking sheet. Bake for 1 hour or until the eggplant is very soft and could be mashed. When cool enough to handle, roughly chop eggplant and partially mash.

2 Heat oil or ghee in a large skillet over medium-high heat. Add onions and sauté until golden brown. Add the ginger and sauté a minute more.

3 Add the tomatoes and the spices and sauté for 5 minutes to blend the flavors. Add the eggplant and cook for 5 more minutes, until it is the consistency of a chunky tomato sauce. Season with salt to taste. Eggplant generally needs a good amount of salt for the flavors of the other spices to come out. If mixture is too dry, add water 1/4 cup at a time until it is wet enough, or drizzle with a little more coconut oil or ghee.

4 Stir in peas and cook until heated through. Remove from heat and stir in cilantro.

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Buffalo Stew with Turnips (courtesy Baumann College)

2 lbs buffalo stew meat, trimmed and cut into 1 inch cubes
1 1/2 tsp sea salt, divided
3 Tbs butter
4 small onions, sauté slice
4 cloves garlic, sliced
2 bay leaves
2 cups chicken stock
4 Tbs arrowroot
1/2 tsp freshly ground black pepper
2 large turnips, peeled, medium dice
4 stalks celery, sliced into half moons
4 carrots, sliced into half moons
1/2 cup chopped parsley

1. Preheat oven to 450 F.
2. Sprinkle buffalo meat with 1 tsp sea salt and set aside.
3. Heat a dutch oven over medium-high heat and add the butter. Working in batches, brown the meat
on all sides, about 5 minutes per batch. Remove from pan and set aside in a medium bowl.
4. Add the onions and a pinch of salt to the pot. Sauté until softened, about 5 minutes. Add the garlic
and bay leaves and cook 2-3 minutes.
5. Add the chicken stock, arrowroot, black pepper, and meat. Bring to a boil and reduce heat to a
simmer. Cover, place in the oven, and cook for 60 minutes.
6. Remove the stew from the oven, add the turnips, carrots, and celery. Stir to combine. Cover and
return to the oven. Cook another 20-30 minutes, or until turnips are tender.
7. Season with salt and pepper. Stir in fresh parsley and serve.

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Spinach Stuffed Squash

5 large yellow squash, halved lengthwise
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup onion, diced
1 cup chicken flavored stuffing mix
10-oz. cooked spinach, chopped
1/2 cup sour cream
1 cup shredded sharp Cheddar

Preheat oven to 400 degrees F.

Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.

In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

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Fresh Peach Cake

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

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Notes from the Field (Cont.)

Tis the season of such events with the holidays approaching and the watermelons making way for the pumpkins. We would like to congratulate the Monette family for making dinner for forty years for whomever would like to join them. They have always been a beacon on the hill for the gastronomically inclined so if you have not been up to visit their Flagstaff House we wholeheartedly recommend a visit if only for a champagne toast to a stellar Boulder family.
The school tours have begun so if you see a herd of children and leader Paul give them a honk as they learn about our ecosystem. Additionally, the newly engaged Caroline (hooray!) is teaching a class this weekend about the cycles of our sheep complete with pelts and felts for all to enjoy.
The solstice reminds us of the cycle that is the season and with the dimming daylight and the ever increasing twilight we begin to peel the potatoes and start the
list for what we are thankful for most notably this community of friends who agree to help each other by being there for one another.
Thank you for being there for us and we do our best to return the favor.


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