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From YouTube: Cure Organic Farm - City of Boulder Open Space Farmers
Description
The City of Boulder's Open Space and Mountain Parks (OSMP) Department presents a video profile of Cure Organic Farm, which leases land from the department to produce healthy local food for our community. http://osmp.org
A
Every
day
is
different
on
a
farm,
a
lot
of
kind
of
the
misc
there's,
so
many
misconceptions
about
farming
out
there
that
it's
monotonous,
it's
drudgery.
You
know
one
day
when
you
plant,
the
soil,
might
be
so
crusty
and
dry
because
of
the
weather
conditions
that
all
your
cuticles
start
to
get
cut
bloody
as
you're
transplanting
other
days.
It's
it's
just
a
perfect
moist
soft
mix,
that's
warm
and
just
super
welcoming
to
the
plants.
A
So
every
every
time,
you're
out
there
it's
different
and
that's
part
of
the
rewards
of
the
job
is-
is
working
with
whatever
the
environment's
throwing
at
you.
That
day,
when
my
husband
paul
and
I
started
the
farm
creating
a
place
where
people
could
connect
with
the
land
and
build
their
own
toolbox
to
walk
away
from
it,
whether
it's
a
home
gardener
or
one
of
the
children
in
our
kids
camp
or
one
of
the
interns
that
come
and
work
with
us
this
season,
it
was
that
was
critical.
For
us
to
be
able
to
do.
A
Education
was
a
huge
part
of
it.
We
currently
grow
certified
organic
vegetables
on
12
acres,
all
right
here
on
the
corner,
75th
and
velma.
Four
different
properties
make
up
that
12
acres
for
us.
We
lease
both
private
land
and
open
space
mountain
park
land.
We
grow
everything
from
baby
greens
to
parsnips
to
green
beans,
to
heirloom
tomatoes.
You
name
it.
We
probably
grow
it
with
the
exception
of
corn
and
melons,
because
we
just
don't
have
the
space
being
in
this
community
is
there's
just
phenomenal
support
around
local
farms
in
this
community.
A
Our
farmers
markets,
which
we
sell
all
of
our
food
at
our
farmers
markets,
both
on
wednesdays
and
on
saturdays,
in
boulder.
We
have
about
15
restaurants
that
we
sell
to
twice
a
week
and
then
two
grocery
stores.
On
top
of
that
twice
a
week,
we
have
a
csa
community
supported
agriculture
program
where
we
have
200
families
that
come
for
20
weeks
and
pick
up
food
from
us.
We
have
our
own
farm
store
here
on
site,
that's
open!
May,
through
december
5
days
a
week.
I
got
into
farming
by,
I
guess.
A
In
the
beginning,
I
grew
up
in
upstate
new
york
on
a
farm
that
we
raised
mostly
livestock.
We
had
a
cow
operation,
I
just
loved
working
outside
and
loved
working
with
animals
in
the
land
and
in
2005.
We
found
ourselves
at
the
effort
with
the
opportunity
of
starting
our
own
farm,
so
we
leased
four
acres
in
2005
and
started
key
organic
farm
that
year,
when
space
and
mountain
parks
started
leasing
land,
they
put
a
call
for
a
bid
on
a
small
property
across
the
street
from
us
in
2010
for
a
proposal.
A
B
Goals
related
to
local
food
are
really
driven
by
the
community
and
so
we're
seeing
a
tremendous
demand
within
boulder
and
in
the
surrounding
areas
for
local
food,
so
we're
doing
what
we
can
to
kind
of
satisfy
that
demand.
So
in
2011
we
leased
our
first
parcel
for
organic
vegetable
production
to
and
cure,
and
we've
added
two
more
vegetable
farmers
since
then,
and
we're
looking
to
increase
that
as
our
land
becomes
available,
and
is
it
appropriate
to
do
so.
B
A
A
Handing
our
csa
boxes
over
setting
up
the
csa
display
up
at
the
farm
store
for
people
to
come
and
pick
up.
That's
the
feel-good
part
of
our
job,
you're
working
with
a
living
system.
You
can't
just
put
the
same
seeds
in
the
ground
each
year
in
the
same
place
and
think
it's
all
going
to
work
out
just
fine,
so
I'm
kind
of
smiling
because
I'm
always
thinking
about
the
future.
A
What
is
next
for
us,
we
are
committed
to
keeping
programming
going
to
get
people
involved
with
on-farm
experiences,
whether
that's
farm,
dinners
or
kids,
camp
or
coming
out
for
canning
classes
and
learning
to
pickle
cucumbers
and
canned
tomatoes
make
jam
these.
These
are
so
important
for
the
larger
community,
as
well
as
actually
pulling
carrots
and
salad
mix
and
tomatoes
out
of
the
ground
and
selling
them.
So
I
think
just
just
getting
better
at
what
we
do
and
sticking
around
for
the
for
the
long
haul
to
create
the
place
where
people
can
come
and
get.