Today, Wednesday, November 18th is a winter share pick up! Distribution is from 3pm-6:30pm here at the farm, 7450 Valmont Rd, Boulder.

We look forward to seeing you tonight.

Farmer Anne
Notes From The Field
Above: Wintery sunrise over the farm
    It is at this time of year when the night begins at noon and the moon never fades within the daylight that a farmer can reflect upon what is just happened the last 9 months.
    The lives that have walked around, through and under the soil.  The first tender arugula  of spring, the last chewing gum fall leaves of kale, the thorn of an artichoke and the brush of carrot tops.   
    What always brings these threads of a season together though is the diligent needle of harvest.   Harvest of the crops but also a harvest of experiences which are always so varied and unexpected.  Whether it be the Kid's Camp paper wishes upon an apple tree branch that proclaims "more chocolate" or the last chapter written within the legend of Bob Munson.
    It all comprises of time well spent, work nobly done.  So we watch the baby pigs become mothers of their own, the baby chicks lay eggs of their own, the ducks discuss the issues of the day,  the seeds of tomatoes becoming seeds of tomatoes, and the rocky ground of Colorado now at rest and ready for hibernation.
    Now thaw the turkey and unfurl the index cards with brown sugar stains.  Press the napkins and tablecloths, sharpen the knife and buy an extra bottle of wine.  Forget about last years meal and make way for a new recipe.  It is all about discussion of what has happpened, what is happening now and what we would like the future to hold.
    We are always so honored to bring a bit of our family's work to your table and to allow the land an appearance within the landscape of your living room.
    Enjoy the preparations and most importantly enjoy one another.

In Your Share This Week
  • apples
  • brussels sprouts
  • carrots
  • green kale
  • onions
  • red potatoes
  • Farmer John's whole wheat flour
  • turnips
  • winter squash
  • beets
  • Bread Share: next week
Coming Next Week: winter squash, greens, carrots, potatoes, rutabaga, parsnips, sweet potatoes, onions, apples and more...
For more recipes please check out our CSA Recipe webpage.
Exciting This Week
Turkey Tips
What makes heritage birds different?
For those of you who already have a tried and true method with the standard broad breasted turkey, you will find your heritage turkey is more flavorful because it is probably older, has lived outdoors and gotten more exercise, and has eaten a much more varied and natural diet. This life results in darker, more flavorful but possibly tougher and drier meat. Here are some things to keep in mind about heritage birds:
  1. Smaller size and more cylindrical shape - you can start and even maintain a hotter oven temperature since the size and shape will lend itself to faster and more even cooking (shouldn’t be undercooked in the center), but you’ll need to check the internal temperature accurately and start checking a little earlier in the roasting process. See the roasting recipe link below.
  2. Leaner meat overall and lower ratio of light meat (breast) to dark meat - the breast meat will be dry if overcooked; you can protect it with foil at the beginning or the end of roasting. A compound butter* between the skin and meat of the breast will add flavor and help avoid this problem (see Marilyn's butter recipe here.)
  3. More flavor - not necessarily gamey, the meat will have a deeper flavor you can enhance with proper seasoning, the addition of aromatics, and the wet or dry brining methods mentioned below.
Important Dates
  • Turkey Pick-up at Farm, Tonight! 11/18
  • Last Saturday Boulder Farmers Market, 11/21
  • Farm Store Closed for Thanksgiving Holiday, 11/26-11/29
  • Winter Market, 12/5 & 12/6, Boulder County Fairgrounds
  • Farm Store closes for the season, 12/13
Words to Live By
And the corollary to carpe diem — a vein that runs deeply through the rock of poetry – is gratitude, gratitude for simply being alive, for having a day to seize. The taking of breath, the beating of the heart. Gratitude for the natural world around us — the massing clouds, the white ibis by the shore. In Barcelona a poetry competition is held every year. There are three prizes: The third prize is a rose made of silver, the second prize is a golden rose, and the first prize: a rose. A real rose. The flower itself. Think of that the next time the term “priorities” comes up.
- Billy Collins
Around The Farm
   It is with immense gratitude that we offer sincere thanks and heart felt wishes to our remarkable business manager Connie Findley. Since our humble beginning 11 years ago to our humble present, Connie has been at the farm guiding us through many a stormy sea as well as many triumphs. She has truly held the heart of the farm by connecting with members as well as the larger community and by giving extra support and attention to all of our staff in the form of her remarkable baked goods!
  Connie will be leaving her weekly post at the farm to continue to inspire, create and provide resources for the higher education community.  We are thrilled that Connie will still be close with the farm and manage our website while she begins this new chapter.
We love you Connie, and wish you all the best!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301
Turkey Tips
General Turkey Cooking Guidelines
  1. Safely and completely thaw before cooking - allow a few days to thaw in the refrigerator (or if you don’t have room, in a cooler kept below 40° with some ice as needed), the bigger the bird the more time you'll need.
  2. If you brine, cool the brine before using, and keep the turkey at a safe cold temperature while brining (in the refrigerator, bagged with brine in a cooler with ice, or overnight outside at appropriate cold temperatures)
  3. Don’t truss the legs - you want them to cook faster and hotter than the breast meat
  4. If needed, add some liquid to the roasting pan to keep drippings from burning; basting the breast with this liquid can help prevent its overcooking
  5. Bake the stuffing/dressing outside of the turkey - it’s tricky enough to get the turkey roasted to doneness while still juicy without worrying about getting the stuffing cooked hot enough too
  6. Check the internal temperature with a probe thermometer or an instant read thermometer or both - you’ll want to reach a lowest internal temperature of about 160°-165°F, but remember the temperature will continue to rise while the meat rests for 20-30 minutes at least (longer time and higher temperature for bigger birds)
  7. Even if you think you overcooked the turkey, rest it for the full time (just don’t tent with foil) to minimize the loss of juices when carved
How To Brine & Roast
I’ve successfully used Chez Panisse’s turkey brining recipe many times with a heritage bird. You will find it here. Chez Panisse's roasting instructions are here. Even though they recommend cooking at 400 degrees, I still prefer to lower the oven temperature to 325°F for most of the cooking.
I also like a dry brining method based on the Zuni restaurant’s roast chicken (which is my favorite way to roast chicken). LA Times’ food writer Russ Parsons has been perfecting the technique for a few years. A couple of advantages he claims over wet brining is preserving a firmer meat texture and avoiding over-salted drippings which is problematic for gravy making. His most recent rendition of this method is here.
*I also like to slide some garlic herb butter under the breast skin just before roasting. To a stick of softened butter, add 1 tablespoon each minced garlic, thyme, sage and rosemary and mix until uniformly incorporated. Use as much as you like and freeze any extra.
Have a happy and delicious Thanksgiving!
Caramelized Onion Tart with Whole Wheat Crust 
Dede Sampson uses the locally produced whole wheat flour from Full Belly Farm, in Capay Valley, California, to make this delicate, crackerlike tart crust throughout the year, changing her toppings with the seasons. During the winter, she opts for sweet caramelized onions and blue cheese from Point Reyes Farmstead Cheese Company.  Try this reciepe out with Farmer John's Whole Wheat Four and onions/leeks, root crops from this week's CSA share.


  • 1 1/2 cups whole wheat flour, plus more for dusting
  • Salt
  • 1 stick plus 1 tablespoon cold unsalted butter, cut into 1/2-inch dice
  • 1/4 cup cold water
  • 3 tablespoons extra-virgin olive oil
  • 4 medium onions, halved and thinly sliced (about 1 1/2 pounds)
  • 2 teaspoons coarsely chopped fresh thyme
  • Freshly ground pepper
  • 3 ounces creamy blue cheese, crumbled (about 3/4 cup)
  1. In a food processor, pulse the flour with 1/2 teaspoon of the salt. Add the diced butter and pulse until it's the size of small peas. Sprinkle in the cold water and pulse again until the tart dough begins to come together. Turn the dough out onto a sheet of plastic wrap and pat it into a disk. Wrap the dough and refrigerate until it is firm, at least 1 hour.
  2. Preheat the oven to 400°. Meanwhile, in a large skillet, heat the oil. Add the onions and cook over moderate heat, stirring occasionally, until soft and lightly golden, about 25 minutes. Reduce the heat to low and continue to cook, stirring occasionally, until the onions are golden, about 15 minutes longer. Stir in the thyme and season with salt and pepper. Remove from the heat and let the onions cool to room temperature.
  3. On a lightly floured work surface, roll out the dough to a 12-inch round. Wrap the dough around the rolling pin and transfer it to a 10-inch fluted tart pan with a removable bottom. Press the dough into the pan and trim off any excess. Use the scraps to patch any cracks. Prick holes all over the bottom of the crust with a fork. Bake until the crust is lightly browned, about 20 minutes.
  4. Spread the onions in the tart shell and sprinkle with the blue cheese. Bake until the cheese is melted and the onions are warm, about 5 minutes. Cut the tart into wedges and serve.

Make Ahead- The tart can be made up to 4 hours ahead and kept covered at room temperature. Serve at room temperature or rewarm in a 350° oven


Roasted Brussels Sprout and Potato Gratin



  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds brussels sprouts, thinly sliced crosswise
  • 1 large shallot, minced
  • 1/4 cup dry white wine
  • 2 cups heavy cream
  • Salt and freshly ground pepper
  • 3 pounds baking potatoes, peeled and thinly sliced on a mandoline
  • 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
  1. In a large, deep skillet, melt the butter in the oil. Add the brussels sprouts and shallot and cook over moderate heat, stirring, until softened, about 8 minutes. Add the white wine and cook until evaporated, 1 minute. Add the heavy cream, season with salt and pepper and bring to a simmer. Let cool to room temperature.
  2. Preheat the oven to 325°. Butter a 1 1/2-quart shallow baking dish. Arrange one-sixth of the potato slices evenly over the bottom of the dish and season with salt and pepper. Using a slotted spoon, spread a thin layer of the brussels sprouts over the sliced potatoes and top with 1 tablespoon of the Parmesan cheese. Repeat the layering process, using all of the potatoes and brussels sprouts and all but 2 tablespoons of the Parmesan and ending with a layer of potatoes. Pour the cream over the potatoes and sprinkle with the remaining 2 tablespoons of Parmesan. Cover with buttered foil and bake for 45 minutes.
  3. Uncover and bake the gratin for 30 minutes longer, or until the potatoes are tender and the top is golden brown. Let sit for 15 minutes before serving.