Cure Organic Farm News

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Greetings CSA Members-

Today, Wednesday June 17th is a CSA share pick up. Please plan on picking up your share at your chosen pick up location between 4pm-7pm.

We look forward to seeing you tonight.

Farmer Anne

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Notes From the Field
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PlantingRain drops keep falling on our heads, yet we still have found the time to plant a plenty! This has been a busy week in the fields planting all of the summer squash, zucchini, cucumbers, winter squash, pumpkins, Brussels sprouts, parsnips, rutabagas, turnips and more. Just as it begins to feel like summer we start planting for the fall and winter.

We are delighted to have our first harvest of sugar snap peas this week as well as cherries from Rancho Durazno in the fruit share. The good news is everything is growing well out in the field, just still catching up. Carrots are about two weeks out from harvest and beets look like they will be ready the first part of July. Broccoli and cauliflower are fighting off the fleas beetles with vigor and growing steadily at this point. So, hang in there, have another salad and know that more variety and bounty are just around the corner!

We are amazed at the growth of everything in the fields especially the interns. We have welcomed back Maggie who has just returned like a reverse monarch butterfly from the jungles of Chiapas where she spends her winters studying bees and then jaunts back home to Colorado when the summer arrives. We, as well as the bees, are extremely grateful for her hard work, steady hand and brilliant intelligence. In addition to interns, the kids have arrived! Kids campers that is. One of our favorite experiences is the arrival of these 10 children per week who join us on the farm to immerse themselves in the dirt and water with such vigor that we are occasionally envious of their gusto. Lindsay and Sara have been leading the groups in wonderful activities such as compost kickball and crawdad trolling, we couldn't be prouder. In regards to the produce, you do what you can and leave the results up to Mother Nature. We hope you enjoy this weeks bounty and relish the moisture as we are sure it will pass. Enjoy!

 

In Your Share This Week
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  • braising mix
  • cilantro or parsley
  • sugar snap peas
  • head lettuce
  • garlic scapes
  • Fruit Share: strawberries
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: next week
  • Coming Next Week: snap peas, salad mix, spinach and more!

(f=farm) (m=market)

Recipes
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For more recipes please check out our CSA Recipe webpage.

 

Exciting This Week
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Coffee Share & Bread ShareCoffee Share & Bread Share Lust if you wish you would have signed up for a coffee share or bread share, it's not too late. Just drop us a line and we'll get you added to next week's pick-up, at a pro-rated cost.

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ClassesFarm Classes Chef Marilyn Kakudo has greatly expanded our 2015 class offerings. Our classes our small, hands on and you get to take home what you make. Our line-up this season includes:

  • Summer Jams 7/18 or 8/15
  • Mixed Vegetable Pickles 8/1
  • Cucumber Pickles 8/22
  • Putting Up Peaches 9/5
  • Best Canned Tomatoes 9/12
  • Salsa 9/19
  • Saving Autumn's Last Fruits 10/10

Learn more

    

Words to Live By
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"The land, like the sun, like the air we breathe
Belongs to everyone-
And to no one."
             -Edward Abbey

              

Around the Farm
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Kids Camp

Our Kids' Campers have been busy helping the farmers plant.

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  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301
cureorganicfarm@yahoo.com
www.cureorganicfarm.com

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Recipes
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RECIPES

Greens with Warm Balsamic Dressing adapted from Rachel Ray

braising greens, or spinach
1/4 cup extra-virgin olive oil
1 clove garlic, cracked
1/3 cup balsamic vinegar
Salt and pepper

Arrange greens on a large platter. Heat oil and garlic in a small pan over moderate heat. Simmer garlic in oil to infuse the flavor. Remove the garlic from the oil and transfer it to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar. Raise heat to high and reduce vinegar by 1/2, 30 seconds. Stream oil into saucepan and whisk to combine with vinegar. Drizzle dressing over the salad and season the greens with salt and pepper.

 

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Salad with Prosciutto, Thyme and Parsley adapted from The Guardian

Lettuce
Extra virgin olive oil
2 garlic cloves, peeled and finely chopped
A sprig of thyme, leaves removed
200-250g fresh porcini mushrooms, wiped clean, stems trimmed, cut into slices
Salt and black pepper
A squeeze of lemon juice
A handful of flat-leaf parsley, washed and chopped
12 slices of prosciutto, speck or coppa di parma

1 Fry the chopped garlic and thyme leaves in 2 tbsp oil over a high heat. As it becomes sticky, but before it starts to colour, add the porcini, cook for a few minutes, then turn over and colour the other side. Season with salt, pepper and lemon juice, and sprinkle with parsley.

2 Place lettuce on each plate, drizzle with olive oil, drape the meat through the lettuce and divide the porcini between the plates. Eat immediately.

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Honey Glazed Radish and Turnip adapted from Good Housekeeping

  • 2 tbsp. butter
  • 1 large shallot
  • 1.50 lb. radishes
  • 1.50 lb. small turnips
  • 1/3 c. water
  • 1/4 c. chicken broth
  • 1 tbsp. honey
  • salt
  • pepper
  • 2 tbsp. thinly sliced mint leaves
  • 1 tbsp. finely chopped chives
  1. In a skillet, melt butter on medium-high. Add shallot and cook 2 minutes or until golden and tender, stirring occasionally. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes.
  2. Uncover and cook 7 to 10 minutes longer or until vegetables are glazed and most of liquid has evaporated, stirring occasionally. Remove from heat and stir in mint and chives. Transfer to serving platter and garnish with mint leaves.

 

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Toasted Marshmallow Strawberries from the kitchn

  • 1 pound strawberries
    1 cup marshmallow creme, or homemade marshmallow or meringue

    Equipment
    Small bowl
    Kitchen torch or gas stove burner
    Platter

    Instructions

    1. Warm the marshmallow creme: Put the marshmallow cream in a small bowl and warm in the microwave in increments of 5 seconds. The marshmallow creme should be easily spreadable but not runny.
    2. Dip the strawberries in the marshmallow creme: Hold each strawberry by its top and dip deeply into the marshmallow. Swirl and flip the berry at the end to catch any drips.
    3. Torch the marshmallow creme: Still holding the strawberry by its top, carefully toast the marshmallow with a kitchen torch until browned and toasty. Alternative: You can also do this over a gas stove burner (remove the grate over the burner), although we found it more difficult to control the amount of heat each marshmallow strawberry received; they got darker more quickly and often lit on fire. If you don't mind a real campfire taste, then this works fine.
    4. Eat immediately! Lay the finished strawberries on a platter and eat immediately. These are best eaten within half an hour, as the strawberry's moisture will slowly cause the marshmallow to soften and slip off if left too long.



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