Greetings CSA Members,
Yesterday you recieved our weekly email "work in progress." Today, you recieve the real deal newsletter! Read on....
Wednesday, December 9th is our last winter share pick up for 2015! Distribution is
3pm-6:30pm here at the farm inside the farm store, 7450 Valmont Rd, Boulder. Details regarding our 2016 CSA registration are below.
We look forward to seeing you tonight,
Notes From The Field
All good things must come to pass. The westerly winds are blowing in and the season is moving out.
It is a marathon, a season, from the first sprig of green grass to the last frozen clump of clay. We gather and disperse now at this time of year. We first and foremost want to thank you and your families for your support. Each year we watch as the babies learn to walk, the teenagers go off to college and the parents relax into preparing a meal. We hope that throughout this season you have enjoyed the harvests and the various flavors of the land. It is incredible to share our farm with so many wonderful families and to be blessed with so many memories.
The mountain of potatoes and carrots can be seen and eaten at The Kitchen all winter long and you can still find the eggs over at Cured. As for us we rest and recoup. The new team of interns are already being interviewed and shown around the farm with a constant reminder that during the summer it is a lot more bountiful and beautiful.
As the winter brings us into slumber we are wide eyed with wonder at what next year will bring and the seed catalogs will soon be dog eared with next years breakfast, lunch and dinner.
Once again we thank you and wish you and your family a warm, safe and joyful winter.
See you in the spring!
- watermelon radish
- jacob's cattle dry beans
- butternut squash
- pie pumpkin
Bread Share: This Week!
It is time to start thinking about our 2016 CSA season. As an existing member you can register for your share now for 2016. 95 of our current members have already registered for 2016! Thank You!
Existing members may register for their CSA share through January 5th. Any remaining shares will become available to the public on January 15th. For full CSA details visit our website.
- 2016 CSA Registration, begins today for existing members, 12/2/15-1/8/16
- Last Winter CSA Pick-up, Tonight! 12/9
- Farm Store closes for the season, 12/13
- Farm Store re-opens 2016 - May 1, 2016
- CSA 2016 Begins - June 1, 2016
Soon shall the winter's foil be here;
Soon shall these icy ligatures unbind and melt.
A little while,
And air, soil, wave, suffused shall be in softness,
bloom and growth; a thousand forms
From these dead clods and chills as from low
Thine eyes, ears—all thy best attributes—all
that takes cognizance of natural beauty—
Shall wake and fill. Thou shalt perceive the
simple shows, delicate miracles of earth,
Dandelions, clover, the emerald grass, the early
scents and flowers,
The arbutus under foot, the willow's yellow-
green, the blossoming plum and cherry;
With these the robin, lark and thrush singing
their songs—the flitting bluebird;
For such the scenes the annual endless play
Around The Farm
Above: Batch of hand-dyed Cure Farm wool
With each season comes specific projects. Winter is no exception. While we no longer raise sheep we still have several pelts and dozens of skeins of their wool from season's past. We use an acid base dye and create colors by hand, dying small batches.
Cure Organic Farm
7416 Valmont Rd.
Boulder, CO 80301
Roasted Parsnips and Carrots
Recipe courtesy of the Barefoot Contessa Back to Basics, 2008
2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half
lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables
will shrink while cooking, so don't make the pieces too small. Place
the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper
and toss well. Roast for 20 to 40 minutes, depending on the size of the
vegetables, tossing occasionally, until the parsnips and carrots are
just tender. Sprinkle with dill and serve hot.
Simple Pumpkin Soup
Recipe courtesy of the Minimilist Baker
- 2 sugar pumpkins (~2 1/4 cups pumpkin puree)
- 2 shallots, diced
- 3 cloves garlic, minced
- 2 cups veggie stock
- 1 cup light coconut milk (or sub other non-dairy milk with varied results)
- 2 Tbsp maple syrup or agave nectar (or honey if not vegan)
- 1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
- 1 cup roughly chopped kale
- 1 large garlic clove, minced
- 2 Tbsp raw sesame seeds
- 1 Tbsp olive oil
- pinch salt
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
a sharp knife, cut off the tops of two sugar pumpkins and then halve
them. Use a sharp spoon to scrape out all of the seeds and strings (see
notes for a link to roasting seeds).
the flesh with oil and place face down on the baking sheet. Bake for
45-50 minutes or until a fork easily pierces the skin. Remove from the
oven, let cool for 10 minutes, then peel away skin and set pumpkin
- To a
large saucepan over medium heat add 1 Tbsp olive oil, shallot and
garlic. Cook for 2-3 minutes, or until slightly browned and translucent.
Turn down heat if cooking too quickly.
- Add remaining ingredients, including the pumpkin, and bring to a simmer.
soup mixture to a blender or use an emulsion blender to puree the soup.
If using a blender, place a towel over the top of the lid before mixing
to avoid any accidents. Pour mixture back into pot.
cooking over medium-low heat for 5-10 minutes and taste and adjust
seasonings as needed. Serve as is or with Kale-Sesame topping.
- For the Kale-Sesame topping:
In a small skillet over medium heat, dry toast sesame seeds for 2-3
minutes, stirring frequently until slightly golden brown. Be careful as
they can burn quickly. Remove from pan and set aside.
the still hot pan, add olive oil and garlic and sauté until golden
brown - about 2 minutes. Add kale and toss, then add a pinch of salt and
cover to steam. Cook for another few minutes until kale is wilted and
then add sesame seeds back in. Toss to coat and set aside for topping
- Recipe serves 3-4. Leftovers keep in the fridge for up to a few days, and in the freezer for up to a month or more.
Recipe courtesy of Cure Organic farm
1 pound watermelon radishes, trimmed
1 pound turnips, trimmed
1 teaspoon coarse sea salt
3 tablespoons olive oil, divided
oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in
a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork
tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle
with sea salt.
Butternut Squash Lasagna
Recipe courtesy of Giada De Laurentiis
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Heat the oil in a heavy large skillet over medium-high heat. Add the
squash and toss to coat. Sprinkle with salt and pepper. Pour the water
into the skillet and then cover and simmer over medium heat until the
squash is tender, stirring occasionally, about 20 minutes. Cool slightly
and then transfer the squash to a food processor. Add the amaretti
cookies and blend until smooth. Season the squash puree, to taste, with
more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat.
Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring
to a boil over medium-high heat. Reduce the heat to medium and simmer
until the sauce thickens slightly, whisking often, about 5 minutes.
Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a
blender*. Add the basil and blend until smooth. Return the basil sauce
to the sauce in the pan and stir to blend. Season the sauce with salt
and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup
of the sauce over the prepared baking dish. Arrange 3 lasagna noodles
on the bottom of the pan. Spread 1/3 of the squash puree over the
noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of
sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40
minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the
lasagna. Continue baking uncovered until the sauce bubbles and the top
is golden, 15 minutes longer. Let the lasagna stand for 15 minutes
*When blending hot liquids: Remove liquid from the heat and allow to
cool for at least 5 minutes. Transfer liquid to a blender or food
processor and fill it no more than halfway. If using a blender, release
one corner of the lid. This prevents the vacuum effect that creates heat
explosions. Place a towel over the top of the machine, pulse a few
times then process on high speed until smooth.