CSA News


Greetings CSA Members-

Today, Wednesday, September 23rd is a CSA share pick up. Please plan on picking up your share at your chosen pick up location between 4pm-7pm.

Winter Share sign-up continues today. Please see the link below to reserve your share.

We look forward to seeing you tonight.

Farmer Anne


Notes From the Field

Sweet Potatoes

Above: The sweet potatoes are curing and hopefully will make an appearance in your share next week!

The Last of Colorado Fruit The gala apples you're receiving this week are the very last of the fruit we've been able to find in Colorado. We have many feelers out to local growers and hope to find some other great fruit to finish out this season's fruit share, but we may need to look outside the state. This year's late frost took it's toll on apple and pear growers across the state. We'll keep you posted on our progress.

Early California Fruit Thanks to all of you who took the time to email us about early California fruit. The overwhelming feedback was that you really appreciate how we source from small, organic farms and want that to continue. Your wish is our command.

Bread Feedback Thanks to all of you who sent us feedback about your bread choices. The majority of you love Kim & Jake's new peasant loaf. We'll continue to provide that for the rest of the season.


Words to Live By

“The living earth provides us endless opportunities to experience reverence and worship. We have the freedom to do so in the way that is most appropriate to us. We must simply exercise that freedom. So may you pray with a good fire on this Autumn Equinox. May you harvest the light and keep it burning brightly in your heart, so that when the deepest darkness of winter is upon us, you will remember the summer sun.” – Teo Bishop, The Huffington Post



In Your Share This Week

  • carrots
  • eggplant
  • garlic
  • peppers
  • potatoes
  • spicy greens
  • summer squash
  • tomatoes
  • yellow wax beans
  • Fruit Share: gala apples
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: week 15/15!
  • Coming Next Week: summer squash, tomatoes, spicy greens, carrots, potatoes, apples and more!





For more recipes please check out our CSA Recipe webpage.


Exciting This Week

TurkeysThanksgiving Turkeys Each season we like to offer our members the chance to buy their holiday turkeys from local farms. We're working with Eastern Plains Natural Foods again this season to bring you heritage breed Blue Slate turkeys. These birds are raised entirely on range and completely without medication, vaccines or any artificial food additives. Their diet is entirely vegetarian. They are processed utilizing the air chilled method so there are no added processing fluids typically found in store bought birds.

The price for these birds is $7/lb. (They are usually around $9/lb. retail) and range from 7-16 pounds. Right now we're gauging if there is enough interest in turkeys to place an order with Eastern Plains. If you think you'd like to reserve one, please sign up with us tonight or send us an email. Turkeys will be available the week before Thanksgiving and come frozen.


winter rootsWinter CSA is almost here.

When: Wednesday 10/21 through 12/9 (8 weeks)

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

**Please note, due to late frost and extreme crop losses the amount of fruit available during winter CSA this season will be smaller in quantity than previous seasons.**

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: $225

Egg Share: Cost is $48 for a dozen eggs each week. 50 egg shares will be available.

Bread Share: We'll also be doing a bread share featuring Kim & Jake's Cakes peasant loaf (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. We need a minimum of 20 bread shares to be able to offer this.

                Sign Up Here



                               Important Dates

  • Last Wednesday Boulder Farmer's Market, 10/7 (our last CSA pick-up on 10/14 is at the farm for all CSA members and will begin at 3pm)
  • Pig Roast at Cure Organic Farm, Sunday, 10/11
  • Last CSA Pick-up, 10/14
  • First Winter CSA Pick-up, 10/21


Around the Farm

Pig in Broccoli

Our mangalitsa piglets love helping us clean up the fields. Right now they're chowing down on old broccoli plants.



  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301






Asian Beef and Spicy Greens

2 lbs. London Broil (or equivalent)
6 oz toasted sesame oil (divided)
1 oz white wine vinegar
2 oz soy sauce
Spicy greens to taste
Garlic, ginger and onions/leeks

Slice beef and cut into bite-sized pieces. Marinade several hours in 3 oz toasted sesame oil, the white wine vinegar, and the soy sauce.

Drain off marinade. Fry beef in 3 oz toasted sesame oil. Add in garlic, ginger (lots!), onions, and/or leeks and fry till tender.

Thinly slice lots of greens. I've used Napa cabbage, turnip tops, beet tops, bok choy, kale, dandelion greens, mystery greens from the Asian market - just about anything (except spinach - too strong for this dish). I usually use about three or four bunches of whatever greens I have on hand. Add the rest of the marinade and the greens to the beef and fry until tender.



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Linguine with Eggplant Ragout adapted from Rachael Ray

  • 2 eggplants (about 2 pounds)
  • 1 pound linguine pasta
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 pint cherry tomatoes or 2 regular tomatoes, chopped
  • Salt and pepper
  • 1/3 cup chopped fresh basil


  1. Preheat the oven to 350 degrees . Pierce the eggplants all over, place on a baking sheet and cook until very soft, about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.
  2. Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
  3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and cook until tender. Stir in the eggplant; heat through. Season with salt and pepper.
  4. Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.

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    Creamy Summer Squash Spread adapted from Martha Stewart

      1 teaspoon extra-virgin olive oil

      1 medium zucchini or summer squash, grated on the large holes of a box grater

      1 garlic clove, minced

      1/2 teaspoon fresh thyme leaves

      Coarse salt and ground pepper

      1/2 cup ricotta

      1 tablespoon lemon zest

      2 teaspoon lemon juice

      Pita chips

      In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini/summer squash, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper. Serve with pita chips.

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Applesauce from Food Network

Applesauce: Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.


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