Cure Organic Farm News

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Greetings CSA Members-

Welcome to the 2015 CSA! Today, Wednesday June 3rd is your first CSA share pick up of the season. Please plan on picking up your share at your chosen pick up location between 4pm-7pm. Pick up locations are at our market stand at the Boulder Farmers Market, located on 13th street between Canyon and Arapahoe (on the west side of the street, closer to Arapahoe), or on the farm at the Farm Store, located at 7450 Valmont Road.

We are looking forward to seeing you tonight.

Farmer Anne

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Field Notes
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Anne CureFrom Farmer Anne

We're baaaaaaaack! Through snow, through sleet, through monsoons and mail deliveries we have arrived at the fateful day of the first CSA pick-up. We had some moments where we thought about turning the place into a salmon farm last week, but then came the glorious Colorado sunshine and with it food for all.

These epic May rains have stalled the growth of our spring plantings including kale, chard, salad mix, radish, turnip and head lettuce. All of these crops are loving the sunshine this week and are putting on new growth. While the first couple weeks of CSA distribution may offer less than I would like, the fields are filling up and the promise of a bountiful season is unfolding. We hope you enjoy this first course of the season and welcome back all returning members and welcome in all new ones.

We have a fabulous crew this year with some familiar faces and a few fresh ones as well. The farm has expanded through the gracious partnership of the City of Boulder and so the chickens and pigs are now at the Manchester property which is located on the diagonal corner of the farm store property, as well as our first perennial plantings of strawberries and asparagus.
The ducks would love to see you though and are going quackers over their new mobile life.

Please introduce yourself to the each other and we will introduce ourselves as well. So wonderful to have you back and to share in the harvest once again.

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StrawberriesFruit Share Throughout the season we work with partner farms First Fruits and Rancho Durazno, on the western slope of Colorado to bring you the best organic, local fruit.

This first week of CSA there is not enough local fruit available for our fruit share members so we've reached out to the folks at Grower's Organic in Denver to provide you with organic strawberries from farms in California. Grower's Organic works personally with family farms across the United States to distribute their food to restaurants and small grocers in the Front Range.

The fruit crops on the western slope are looking promising and we'll have cherries for you very soon. Peaches, plums, pears and apples are looking great this season.

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Produce BoxReturn Your Box If you pick up your vegetable share at the Boulder Farmers Market, please remember to bring your box back with you each week. These special waxed produce boxes are pricey. We appreciate you helping us to reuse them each week.

 

In Your Share This Week
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  • bok choy/braising mix
  • green garlic
  • choice of herb
  • pea shoots
  • turnips
  • Fruit Share: strawberries
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: hopefully next week
  • Coming Next Week: pea shoots, salad mix, cherries and strawberries

 

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

 

Farm Store Card
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Farm Store CardIf you do a lot of shopping with us during the season, our Farm Store Card will be right for you. Purchase a $500 Farm Store card and receive %10 off each purchase at our store. It works like a gift card, but saves you money every time you use it. Interested? Stop in the store and our clerks will set you up.

Coming Up At the Farm
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CoffeeCoffee Share Coffee Share will start next week and runs every other week. We still have shares available if you'd like to add it. It's $110 for 10 weeks, 1 pound of organic, fair trade coffee per week from Conscious Coffees in Boulder. Just drop us a line at: cureorganicfarm@yahoo.com.

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Bread ShareBread Share Like coffee share, bread is available at pick-up every other week, starting next week. We offer baguettes from Kim & Jakes Cakes in Boulder. If you'd like to add a bread share, it is $70 for 10 weeks. Each loaf is gluten free, vegan and delicious.

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Flower ShareFlower Share We're hoping to have a our first flower shares available for members next week. The peonies are getting close to being ready for you. Flower share runs for 15 of our 20 CSA weeks.

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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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"Nature is so powerful, so strong. Capturing its essence is not easy - your work becomes a dance with light and the weather. It takes you to a place within yourself." -Annie Leibovitz

              

Around the Farm
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What a difference a week makes!

Mud Part 1

Tuesday, May 26th

Mud Part 2

Tuesday, June 1st

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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

Simple Braised Greens adapted from Elana's Pantry

  • 1 tablespoon olive oil
  • 4 ounces mixed greens (our braising greens or bok choy would work) about 3-4 cups chopped and well packed
  • 1 clove garlic, minced, or one stalk green garlic, sliced
  • ⅛ teaspoon salt
  • ¼ teaspoon red pepper flakes
  1. Heat oil in a large skillet over medium-high heat. Add greens stirring to coat with oil. Stir until greens are barely wilted. Add garlic, salt and pepper flakes. Continue stirring until greens are tender. Serve.

 

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Pea Shoots with Garlic and Ginger adapted from Food Network

1 tablespoon olive oil
2 tablespoons grated fresh ginger
2 cloves garlic, finely chopped, or one stalk green garlic, sliced
2 pounds pea shoots, rinsed, dried, and cut into 2 inch lengths
2 teaspoons soy sauce
1/2 teaspoon freshly ground black pepper
2 tablespoons sesame seeds, lightly toasted

In a large heavy skillet, heat the olive oil over medium low heat. Add the ginger and the garlic and saute, stirring occasionally, for 3 to 4 minutes, or until softened. Do not allow the garlic to brown. Add the pea shoots, increase the heat to medium, cover the pan and cook for 1 minute. Remove from the heat, add the soy sauce and the pepper and toss to mix. Serve immediately, scattered with the sesame seeds.

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Turnips with Bacon and Mustard adapted from Bon Appetit

  • ¼ cup sugar
  • ¼ cup white balsamic vinegar or white wine vinegar
  • ¼ cup yellow mustard seeds
  • 1 tablespoon vegetable oil
  • ¼ pound bacon, cut crosswise
  • 1 tablespoon whole grain mustard
  • 2 pounds baby turnips, trimmed, halved or quartered if large
  • Kosher salt and freshly ground black pepper

Bring sugar, vinegar, and ¼ cup water to a boil in a small saucepan. Remove from heat and stir in mustard seeds. Let stand at least 1 hour, or cover and chill up to 12 hours. Heat oil in a large skillet over medium heat; add bacon and cook, stirring occasionally, until brown and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a small bowl and stir in pickled mustard seeds and whole grain mustard; set vinaigrette aside. Meanwhile, cook turnips in a large pot of boiling salted water until tender, about 3 minutes. Drain and pat turnips dry. Heat a large skillet over medium-high heat. Add turnips and vinaigrette and cook, tossing, until warmed through, about 2 minutes; season with salt and pepper.

 

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Balsamic Strawberries adapted from Southern Living

1 pound fresh strawberries, quartered
1/4 cup sugar
4 teaspoons balsamic vinegar
8 round shortbread cookies
8 (3-oz.) vanilla ice-cream cups
Garnishes: chocolate curls, fresh mint

1. Combine first 3 ingredients in a medium bowl; let stand 1 to 2 hours at room temperature, stirring occasionally.

2. Place shortbread cookies on individual servings plates. Remove ice cream from cups, and place on cookies. Spoon strawberry mixture over ice cream. Garnish, if desired. Serve immediately.



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