Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday September 25th is your CSA share pick up. Your share will be available from 4-7pm at your chosen pick-up location.

Please be sure to RSVP for the pig roast, if you can join us. Details follow,


Farmer Anne

Exciting This Week!

Pig RoastRSVP for the Pig Roast Our Annual Pig Roast celebrating the season and our CSA members support will be on Sunday, October 6th from 3-7pm. We hope you can make it.

We'll provide the pork sandwiches, veggie stew, beer and fixings. We ask CSA members to bring a side dish or dessert to share.

Please RSVP by Oct. 2nd if you'd like to attend. CSA members are free. Additional guest tickets are available for purchase. RSVP here.


HoneyHoney Update Honey has finally hit the shelves in the store. It is $12/pound. Our honey is raw and unfiltered. Enjoy!



EggsEgg Carton Request We are very low on egg cartons here on the farm. If you'd like to put your old egg cartons to good use, we'll happily take them off your hands. Thanks!


In Your Share This Week:
  • basil
  • bell peppers
  • potatoes
  • cucumbers
  • cherry tomatoes
  • kale
  • salad greens
  • tomatoes
  • Fruit Share: peaches/apples
  • Coffee Share: next week
  • Coming Next Week: Is there frost in the forecast? If so, enjoy those tomatoes while you can.

Notes from the Field

After the deluge the dessert. It is only a consolation for the broken hearted I know, yet it is what brings us together during these times of distress namely, honey crisp apples with ice cream. It soothes the weary better than anything else on earth. (continued below)


Words to Live By:

"I thank you God for this most amazing day, for the leaping greenly spirits of trees, and for the blue dream of sky and for everything which is natural, which is infinite, which is yes."
                                         ― E.E. Cummings

Coming Up at the Farm:

BFMLast Wednesday Boulder Farmer's Marketis on 10/2 next week. Your last 2 CSA pick-ups of the season will be here at the farm for members who currently pick up at the market.


Winter CSAAll Winter CSA payments are due by October 1st.


                                   Important Dates

  • Last Wednesday Boulder Farmer's Market, 10/2 (our last 2 CSA pick-ups are at the farm for all CSA members)
  • Pig Roast at Cure Organic Farm, Sunday, 10/6
  • Last CSA Pick-up, 10/16
  • First Winter CSA Pick-up, 10/23


Around the Farm

Apple Season

Apple season has begun! Our apples come to us from our friends at First Fruits in Paonia, CO. This season looks to be great for apples. While the late frosts heavily impacted early fruit crops like cherries, apricots and plums, apples on the other hand, which set their blossoms later, did well.

Right now we have honeycrisp apples available. As the season progresses we'll have many different varieties for you to sample. You might be familiar with galas, fujis and granny smiths, which are all coming, but we hope you'll try some of the lesser known varieties and let us know your favorites. Empires, winesaps, jonagold, braeburn and senshu are just a few of the apples you have to look forward to.


Cure Girls with Apples


Spaghetti with Kale & Tomatoes (adapted from Real Simple)

6 ounces spaghetti
2 tablespoons olive oil
1 medium red onion, thinly sliced
2 cloves garlic, chopped
kosher salt and black pepper
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
2 pints cherry tomatoes, halved
1/3 cup chopped roasted almonds
1/4 cup grated pecorino (1 ounce), plus more for serving

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.
Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

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Roasted Cherry Tomatoes (from Tyler Florence)

2 pounds cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Heat the oven to 400 degrees F. Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes. Toss into pasta dishes, put on top of meats, or eat them just the way they are.


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Warm Pickled Peppers (from The New York Times)

Bell peppers

Red-wine vinegar

Olive oil

Bay leaves


Bring 2 cups water, 1/2 cup red-wine vinegar, olive oil, bay leaves, a pinch of oregano and salt to a boil. Add peppers and cook for 1 minute; turn off heat, cover and let stand for 10 minutes. Drain before serving.

Great on top of any meat.


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Fruit Scrap Vinegar (from The Nourishing Cook)

apple or pear cores, trimmings and peels (bruised or overripe fruit like tomatoes are ok, except throw out any pieces with mold on it)

To make sugar water:
1/4 cup Rapadura sugar (or honey)
1 quart filtered warm water


Prepare the sugar water for the amount of fruit scraps that you have with the ratio of 1 quart water to 1/4 sugar. Make sure all sugar is completely dissolved. Fill jars with coarsely chopped up fruit scraps about half full, then pour in the sugar water solution. Cover with a towel or cheesecloth and let ferment at room temperature. Stir once/day if you can.

You will notice the liquid darken after about a week. At that point, strain out the fruit scraps and discard or compost them. Ferment the vinegar for 2 to 3 weeks longer, stirring it periodically.

Tips for making Fruit Vinegar
Chopping up your fruit helps them ferment quicker, but make sure the pieces are big enough to strain out easily later (no puree).
You could use raw apple cider vinegar to jump start this fermentation, use 2 Tablespoons per quart. If you've had mold problems before, always add this vinegar to start out with.
If you choose to use honey instead of Rapadura, the ferment will take a bit longer but it will still work.

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Notes from the Field (con't)

We have a heard the stories, or worst case scenario, been telling the story of the past week. It is a convulsion that releases so much perhaps more than we knew was there. So we fill up dumpsters and wonder to what place does all of this go??!! We move on and are thankful for lessons learned and friendships strengthened.
We here have hosted some displaced schools and have slept to the sound of the sump pump now for many nights. We are grateful that the farm was spared any significant damage and we send our thoughts to those who do not have the same report. There are so many ways to get involved in helping those around us which I am sure many of you have already done, but in the meantime don't forget the cinnamon and sugar sprinkled upon warm apples and comforting each other so that what once was feared is now conquered and dismissed.

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