Wednesday, November 18th 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.
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.
Coming Next Week:
- brussels sprouts
- green kale
- red potatoes
- Farmer John's whole wheat flour
- winter squash
- Bread Share: next week
winter squash, greens, carrots, potatoes, rutabaga, parsnips, sweet potatoes, onions, apples and more...
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
but possibly tougher and drier meat. Here are some things to keep in
mind about heritage birds:
- 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
internal temperature accurately and start checking a little earlier in
the roasting process. See the roasting recipe link below.
- 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
breast will add flavor and help avoid this problem (see Marilyn's butter
- 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
- 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
the corollary to carpe diem — a vein that runs deeply through the
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.
a poetry competition is held
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
“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
General Turkey Cooking Guidelines
- 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.
- If you
brine, cool the brine before
and keep the turkey at a safe cold temperature while brining (in
refrigerator, bagged with brine in a cooler with ice, or overnight
appropriate cold temperatures)
- Don’t truss the legs - you want them to cook
faster and hotter than the breast meat
- If needed, add some liquid to the roasting
to keep drippings from burning; basting the breast with this
liquid can help
prevent its overcooking
- Bake the stuffing/dressing outside of the
- it’s tricky enough to get the turkey roasted to doneness while
without worrying about getting the stuffing cooked hot
- Check the internal temperature with a
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
- 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.
Panisse's roasting instructions are here
Even though they recommend cooking at 400 degrees, I still prefer to
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
drippings which is problematic for gravy making. His most
rendition of this method is here
*I also like to slide some garlic herb butter
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
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
- 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)
- 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.
- 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
- 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.
- 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)
- 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.
- 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
- 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.