Cure Organic Farm News


Greetings CSA Members-

Today, Wednesday June 10th is a CSA share pick up. Please plan on picking up your share at your chosen pick up location between 4pm-7pm.

You will notice there is a choice of roots and herbs this week, and what's in your share varies by location of pick-up. While everything in the field is growing now after the month of rain and cold temps, we just don't have the yield to offer a full bounty of one crop. We expect this to change as we move forward with the season.

This week we're excited to introduce you to the farmers that are growing your food this season.

We look forward to seeing you tonight.

Farmer Anne


Meet Your Farmers

We're thrilled to have so many farmers returning to work with us this season, as well as some wonderful new additions. Meet the folks who are growing your food.

Anne CureAnne & Paul Cure Anne and Paul founded the farm in 2005 and have been living here and farming ever since. Anne has also farmed in the Pacific Northwest and at other farms in Colorado.

Brenna ReganBrenna Regan This is Brenna's third season on the farm. She hails from Connecticut. She's passionate about food justice issues.


Gracie NicholsGracie Nichols was born and raised in Aspen, Colorado. This is her second season on the farm. She especially loves doing field work with the tractors.


Ryan CurranRyan Curran is a Pennsylvania native and is spending his second season at Cure. You'll often see him on a tractor here at the farm or at the Boulder Farmer's Market CSA pick-up.


Emily FaganEmily Fagan comes to us from Iowa. She loves growing food and sharing it with people who appreciate it.


Kaitlin FischerKaitlin Fischer is a New Jersey native. She farmed in Oregon last season and was an active member of the Denver farming community during her time with Americorps.


Jake HertensteinJake Hertenstein comes to us from Ohio. Many of you might recognize him from the farm store last year. He got a taste of the farm and decided to take the plunge of being an intern this year.


Gretchen McCormickGretchen McCormick is a recent college grad from Butler, PA. This is her first season farming.



Maggie ShanahanMaggie Shanahan is a Colorado native. She's back at the farm this summer, after spending time in Chiapas, Mexico studying bees as a Fulbright Scholar.


In Your Share This Week

  • braising mix (f)/spinach (m)
  • choice of herb
  • choice of radish, turnips or scallions
  • head lettuce (f)/salad mix(m)
  • Fruit Share: strawberries
  • Coffee Share: week 1/10
  • Bread Share: week 1/10
  • Flower Share: week 1/15
  • Coming Next Week:pea shoots, salad mix, spinach and strawberries

(f=farm) (m=market)


For more recipes please check out our CSA Recipe webpage.


Exciting This Week

EggsHow To Wash Your Eggs Several of you have asked how you should be washing your eggs. Here on the farm we wash them in cool water and wipe them with a paper towel. Be sure to refrigerate them afterwards.


CoffeeCoffee Share is here! All of our coffee is roasted locally by Conscious Coffees. Conscious Coffees work in direct partnership with coffee farming communities who share their priority to respect and protect the Earth and its people. They import and roast high quality, organic coffee, sourced directly from indigenous producer groups who have collectively organized into local farmer cooperatives. Enjoy!


Bread ShareBread Share Our bread share comes from from Kim & Jakes Cakes, located in south Boulder. All of their bread, as well as the cakes, cookies and other baked goods they offer in their shop are gluten free. Their bread is also vegan. We love the baguettes crust and airy center. Enjoy!


AgrostemmaFlower Share We're excited that the first flower share of the season has arrived. Today Flower Share members will be receiving peonies


Tips to Keep Your Flowers Fresher Longer

  • Trim stems on a slant when you arrive home and plunge blooms directly into fresh water. This helps them take up water more easily.
  • Remove leaves that will be under water.
  • Change water daily. This warm weather heats up the flowers' water and causes petals to drop sooner. Fresh, cool water daily helps blooms last longer.
  • Keep flowers out of direct sunlight.
  • Keep flowers away from fruit, which releases gas that causes flowers to wilt faster.


Words to Live By

"The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings." -Masanobu Fukuoka


Around the Farm

Radish Harvest

Gracie and Gretchen harvesting today's radishes.


  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301






Turnip Soup adapted from Alice Waters (thanks to CSA member Bobbi Jakopin)

  • Remove the greens from:
    1-2 bunches of young turnips with greens
         Trim and discard the stems from the greens. Wash and drain the greens and cut them into 1/2-inch strips. Trim the roots from the turnips, and slice thin. Warm 3 tablespoons butter or olive oil in a heavy pot over medium heat. Add 1 onion, sliced thin and cook until soft, about 12 minutes. Add the sliced turnips with 1 bay leaf, 2 thyme sprigs, and Salt.
         Cook for 5 minutes or so, stirring occasionally. Cover with 6 cups chicken broth.
    Bring to a boil, then turn the soup down to a simmer and cook for 10 minutes. Add the turnip greens and cook for another 10 minutes or until the greens are tender. Taste for salt and add more as needed. Add sliced herbs and butter at end if desired.


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Coconut Milk Braised Greens adapted from Whole Foods

  • 1 pound braising greens or spinach roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, thinly sliced
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup coconut milk
  • 1 tablespoon lemon juice

Heat 1 tablespoon oil in a large skillet over medium heat. Add greens and a couple tablespoons of water. Cook until wilted and softened. Remove greens. Add 1 tablespoon oil, onions and cook, stirring often, until soft and translucent, 5 to 7 minutes. Add salt, pepper, reserved greens, coconut milk and lemon juice, stir well and simmer until tender, 5 to 7 minutes more. Season with salt and pepper and serve.

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Herb Vinaigrette adapted from Scott Graves

4 tablespoons white wine vinegar
2 tablespoons peeled fresh garlic
8 tablespoons freshly squeezed lemon juice
4 tablespoons chopped lemon zest
4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)
1/2 teaspoon salt
2 cups extra-virgin olive oil
2 teaspoons Dijon mustard
Freshly ground black pepper

To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified. Yield: 4 servings


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Strawberries with Lemon and Mint from Williams Sonoma

  • 1 lb. strawberries, hulled and sliced
  • Finely grated zest of 1 lemon
  • 2 Tbs. minced fresh mint
  • 2 to 4 Tbs. sugar

In a large bowl, stir together the strawberries, lemon zest, mint and sugar, to taste. Let stand at room temperature for 15 minutes to macerate.

Spoon the strawberries into individual bowls and serve. Serves 4 to 6.

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