CSA News


Greetings CSA Members-

Today, Wednesday, September 9th 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 begins today. Please see the link below to reserve your share.

We look forward to seeing you tonight.

Farmer Anne


Notes From the Field


Above: Our first 10 pints of strawberries from our very own fields are available in the farm store this week.

Egg Washing Some of you wondered why we don't wash your eggs. When chickens lay their eggs, the eggs actually have a protective coating on them that seals the egg, and keeps it fresher longer. Washing removes that coating. In fact in Europe, egg producers are forbidden from washing eggs. We've made a choice to keep your costs down, and keep our farmers in the fields growing your veggies, instead of hand washing eggs.

Plastic Bags Some of you lamented the number of plastic bags we use. In the last couple seasons we've moved to using bags that are either compostable and or biodegradable.

More greens We were shocked by the number of you requesting more greens and especially more dark leafy greens. We hear you and will keep this in mind for next season's crop planning.

Swap Table at Market We wish we could offer a swap table at market, like we do at the farm, but market rules prevent this. At market all CSA shares must be boxed and simply handed to the member, per the rules and regs of the Boulder County Farmers Market.

Keep an eye out for some of the changes you suggested. We'll be implementing them in the next few weeks. In particular we loved the idea of creating a sample bag at the farm pick-up so members have a visual guide for what a pound of beans, or 1/2 pound of potatoes, etc. looks like. We hope this will help move things along more quickly for members having to weigh out produce.


Words to Live By

"The soil is the great connector of lives, the source and destination of all. It is the healer and restorer and resurrector, by which disease passes into health, age into youth, death into life."

                                        -Wendell Berry



In Your Share This Week

  • basil/parsley
  • carrots
  • cucumbers
  • leeks
  • peppers
  • potatoes
  • summer squash
  • tomatoes
  • Fruit Share: peaches
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: week 13/15
  • Coming Next Week: summer squash, tomatoes, greens, carrots, beans, eggplant, and more!





For more recipes please check out our CSA Recipe webpage.


Exciting This Week

winter rootsWinter CSA Want to keep the produce coming through mid-December? Our Winter CSA runs through December 9th this season. 100 shares will be available. They are first come, first serve.

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 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. We need a minimum of 20 bread shares to be able to offer this.

                Sign Up Here


Pig RoastSave The Date! Sunday October 11th from 3-7pm is when we'll have our annual CSA Harvest Celebration. We'll provide the pork sandwiches, veggie stew, music, hay bale tower and a bonfire. Just bring a side dish or dessert to share and a hearty appetite. We'll ask you to RSVP for this in a couple weeks. We look forward to celebrating the season with you.


Around the Farm

Bob Munson

We're sad to report that our neighbor and local agricultural icon Bob Munson, who grew the corn you received this season, and has grown pumpkins on the corner of 75th and Valmont for decades passed away last week. Bob will be sorely missed in our community. We're sending warm thoughts to his wife Marcy and sons Mike and Chris who will continue to run the farm.

Here are some of Bob's words from a 2007 Daily Camera interview:

What do you like best about growing pumpkins?

"The beauty of growing something extraordinary. Not so much growing them big but seeing all the colors, perfect shapes and stems.

One of the great joys is also the hayrides out to the fields with the schoolchildren and seeing their eyes light up when they see the pumpkins."- Bob Munson

For those who would like to attend, visitation will be from 5:00 to 7:00 p.m. at Sacred Heart of Mary Catholic Church on September 10. Funeral services will be held September 11, 2:00 p.m., at Sacred Heart of Mary Catholic Church in Boulder with a reception to follow at the church hall.


  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301





Ratatouille adapted from Gourmet

  • 2 1/2 lb tomatoes (4 large)
  • 8 large garlic cloves, thinly sliced
  • 1 cup chopped fresh flat-leaf parsley
  • 20 basil leaves, torn in half
  • 1 cup plus 2 tablespoons olive oil
  • 2 lb eggplant, cut into 1-inch cubes
  • 2 1/4 teaspoons salt
  • 2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
  • 3 assorted bell peppers, cut into 1-inch pieces
  • 4 medium zucchini or summer squash (2 lb), cut crosswise into 3/4-inch-thick pieces
  • 1/2 teaspoon black pepper
  • Garnish: Parmigiano-Reggiano shavings and fresh basil


Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

Meanwhile, cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini with 1/4 teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes. Transfer zucchini with slotted spoon to bowl with other vegetables.

While zucchini are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.

(back to top)


Potato Leek Soup adapted from Chow Hound

4 tablespoons unsalted butter (1/2 stick), or 2 tablespoons olive oil

2 leeks, white and pale green parts only, quartered lengthwise and sliced

salt and freshly ground black pepper

3 pounds potatoes, peeled and cut into bite-sized pieces

6 cups chicken or vegetable broth, plus more if needed

In a Dutch oven or heavy pot over medium heat, melt the butter (or warm the oil). Cook the leeks with a sprinkle of salt until tender, about 5 minutes.

Add the potatoes, broth, and 1 teaspoon salt; stir to mix well. Bring to a boil, partially cover, reduce the heat to low, and simmer until the potatoes are tender, about 20 minutes.

Depending on how smooth or chunky you like your soup, you can purée it in a blender (very smooth), puree it with an immersion blender (smooth), or use a potato masher to mash the potatoes until slightly chunky.

Taste and adjust the seasoning with salt and pepper. Serve in warmed bowls.


(back to top)


Spanish Chicken and Rice adapted from Real Simple


    1 tablespoon olive oil

    1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces

    kosher salt and pepper

    1 medium onion, sliced

    1 bell pepper, sliced

    2 cloves garlic, finely chopped

    1 cup dry white wine (such as Sauvignon Blanc)

    2 large tomatoes, diced

    1 cup long-grain white rice

    1/4 cup fresh flat-leaf parsley, roughly chopped

    1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

      In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.

      Cook the chicken until golden brown, 2 minutes per side. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.

      Add the wine, tomatoes, rice, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

      Stir in the parsley.

      Spoon the chicken and rice onto plates. Serve with the olives, if desired.

(back to top)


3 Cucumber Mask Recipes from Cute DIYS

    DIY: Cucumber Yogurt Mask

    1. 1/2 cucumber

    2. 1 tbsp yogurt

    This mask is perfect for all skin types. The lactic acid in the yogurt helps exfoliate skin to make it smooth and moisturized. The yogurt also helps for sunburn relief, while fighting pimples and discoloration. Yogurt,  combined with the cooling power of a cucumber, makes for a fully relaxing and beneficial mask.

    To make this mask, peel the cucumber. Next, make a puree using both the peeled cucumber and the yogurt. Apply to your face and leave on for 15 minutes. Wash with cold water.



    DIY: Cucumber Honey Mask

    1. 1/2 cucumber

    2. 2 tbsp honey or aloe vera

    The honey in this mask promotes elasticity of the skin through its exfoliating properties. Honey also promotes new tissue growth which leads to better looking skin. You can also substitute the honey with aloe vera, which has equally beneficial properties.

    To make this mask, follow the same directions as above. Peel and puree the cucumber and then add 1 spoon of honey or aloe vera.



    DIY: Cucumber Milk Mask

    1. 1/2 cucumber

    2. 1/4 cup milk

    3. 1 tbsp honey

    4. 1 tbsp brown sugar

    Brown sugar is another great exfoliant. Combined with the milk and honey, your face will feel fresh and revived. The ingredients in this mask can easily be modified according to what you have in your household.

    To make this mask, peel and blend the cucumber into a puree. In a separate bowl, combine the milk, honey, and brown sugar together. Add this mixture to the pureed cucumbers.


(back to top)