Wednesday, November 25th is a winter share pick up! Distribution is
3pm-6:30pm here at the farm, 7450 Valmont Rd, Boulder.
We look forward to seeing you tonight.
Have a Happy Thanksgiving,
Notes From The Field
Perhaps it is the still before the storm that makes this moment have depth.
An acknowledgement that something is changing and that time has passed.
There has yet to be the christening sounds of Grandma got run over by a reindeer or Silent Night as performed by a chorus of cat meow's. No, the time now is one of grace, of respite.
The gloves are now at the back door, the boots fully muddied, the sight of a stick now prompts thoughts of kindling rather than chipping.
And of course we all have our lists at the ready.
*Clean the stove before cooking large bird inside of it
*Find the children's dinner table
*Borrow more chairs
*Ask what Uncle Ron's new wife's name is
(no, it is not Shirley)
Ryan is the last one standing here in the fields. We don't know if he will ever eat another carrot after harvesting so many.
The carrots are defiant against the cold with their burst of orange against the frozen soil and the sad green tops hung in resignation.
The wind has decorated our trees with remay crop cover. An impromptu Christmas decor, the sheets of white making fun of all of our efforts at keeping it upon the ground. The trees do not mind though it is just one more dot on the chore list.
*Remove large fabric from 30ft. above you
(please do not use ladder, use common sense)
Coming Next Week:
- salad greens
- sweet potatoes
- yukon gold potatoes
- butternut squash
- delicata squash
- Bread Share: 2 loaves this week!
winter squash, greens, carrots, potatoes, rutabaga, leeks, dry beans, and more...
Our winter carrots crop is beyond beautiful this season. We still have about 8000 pounds in the field to harvest.
While carrots are an ancor vegetable for our CSA members, we are also supplying Boulder Valley Schools with carrots for their salad bars. 700 poundsof carrots are going out today! So, if you have children in any of the BVSD schools, remind them to eat their carrots when they go back to school on Monday.
- Farm Store Closed for Thanksgiving Holiday, 11/26-11/29
- 2016 CSA Registration, begins for existing members, 12/2-1/8
- Winter Market, 12/5 & 12/6, Boulder County Fairgrounds, Longmont
- Last Winter CSA Pick-up, 12/9
- Farm Store closes for the season, 12/13
the moon thinned to a thread,
in a world of one colour
the sound of the wind.
First white snow of fall
just enough to bend
Of faded daffodils
Around The Farm
Above: First cut of salad greens from the hoop house
There is nothing quite like stepping inside of the hoophouses at the
end of November, after several hard frosts, to begin harvesting tender
salad greens for the first time. It is warm, easy on our rough, chapped
hands and extreamly tender. Sometimes we are lucky, and our planting
plans works out just as we had hoped. Harvesting these greens for you
for Thanksgiving is exactly what we were hoping when we planted them in
Cure Organic Farm
7416 Valmont Rd.
Boulder, CO 80301
Croissant Stuffing with Sausage and Apples
- Tbsp. extra-virgin olive oil
- 12 oz. breakfast sausage, casings removed if necessary
- 6 tbsp. unsalted butter, plus more for baking dish
- 4 stalks celery
- 4 medium leeks, finely chopped
- 1 sweet-tart apple, such as pink lady or granny smith, cored and chopped
- kosher salt
- Freshly ground black pepper
- 1/2 c. dry white wine
- 10 c. torn croissants (about 8 croissants), dried overnight
- 2 tbsp. chopped fresh sage
- 2 tbsp. chopped fresh thyme
- 2 large eggs
- 3 c. low-sodium chicken or vegetable broth
oven to 350 degrees F. Heat olive oil in a large skillet over
medium-high heat. Add sausage and cook, breaking up with a wooden spoon,
until browned, 5 minutes. Transfer to a large bowl using a slotted
spoon. Add 2 tablespoons butter to skillet along with celery, leeks, and
apple. Season with 1 teaspoon salt and ¼ teaspoon black pepper and
cook, stirring often, until tender, 6 to 8 minutes. Add wine and cook,
stirring, until almost all evaporated, 2 minutes. Transfer vegetable
mixture to bowl with sausage and add croissant pieces, sage, and thyme
and toss to combine.
- In a separate medium bowl, whisk together
eggs and 2 cups broth. Pour over croissant mixture and toss until evenly
moistened, adding more broth ¼ cup at a time until croissant pieces
seem hydrated (you might not use it all).
- Butter a 3-quart
baking dish and add stuffing. Dot with remaining 4 tablespoons butter
and cover dish with foil. Bake until a knife inserted in the center of
the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425
degrees F and continue to bake until top is deeply golden, 10 to 15
minutes more. Let rest 10 minutes before serving.
Roasted Winter Squash with Cinnamon & Sugar
large squash, quartered
- 1 c. melted butter
- 3 tbsp. cinnamon
- 3 tbsp. sugar
On two large baking sheets, brush squash with melted butter. Stir together cinnamon and sugar and sprinkle over squash.
- Bake until squash is tender and golden, 45 to 50 minutes.
Pumpkin Ravioli with Sage Walnut Pumpkin Butter
- 1 small cinderella or sugar pumpkin, halved and seeded
- 2 tablespoons olive oil
- 1 tablespoon light brown sugar
- Sea salt and black pepper
- 1 egg
- ½ teaspoon freshly grated nutmeg, more as needed
- Semolina flour
- About 3 pounds fresh pasta sheets
- 2 tablespoons unsalted butter
- 10 fresh sage leaves, finely chopped
- 2 tablespoons crushed walnuts
- 2 tablespoons balsamic vinegar
- Heat oven to 400 degrees and line a rimmed baking
sheet with parchment paper. Place pumpkin on pan, cut sides up, drizzle
with olive oil and generously season with brown sugar, salt and pepper.
Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.
- Scoop out the flesh of the pumpkin into the bowl
of a food processor. Add egg and nutmeg, and purée until smooth. Set
aside 1/4 cup pumpkin purée for the sauce.
- Dust a work surface with semolina flour. Lay out a
sheet of pasta, then place 2 teaspoons of filling every few inches.
Brush around the filling with water, then place a second pasta sheet
over the top. Cut with a ravioli stamp or sharp knife, and crimp to seal
- Bring a large pot of water to boil and season with
2 tablespoons salt. Drop in ravioli a few at a time and cook for 5 to 7
- Make the sauce to serve by heating 1 tablespoon
butter in a medium skillet over medium-high heat. Add the reserved 1/4
cup pumpkin filling, the sage leaves, walnuts, balsamic vinegar and a
few grinds of nutmeg and cook until combined and sizzling. Spoon sauce
onto plates and top with ravioli.
- Ravioli can be
frozen on a cookie sheet dusted with semolina flour. Once frozen,
transfer to a freezer storage bag, return to the freezer. Ravioli can be
cooked from frozen; increase cooking time to 10 minutes.