Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday June 11th is a CSA share pick. Please plan on picking up your share between 4pm-7pm at your designated location. The hoop houses are bursting with the first blooms of the season offering Flower Share members bouquets of Agrostemma and Peonies this week. From the field, the delicate white blooms of the peas have transformed into crisp, perfectly sweet snap peas. No need to shell these beauties, just snack on the whole pod with peas enclosed. They are fantastic! This week's garlic is just the beginning. It is still "green garlic" meaning that the cloves have not formed so cut it up like you would an onion and keep it in your refrigerator rather than on the counter. We are growing mostly soft neck garlic this season so we will not have any scapes as they come from the hard neck varieties. Another note about the garlic.....our entire crop is from seed we have been growing and saving for the past few seasons. We are pretty excited about that! With the last of the tomatoes finally in the ground, peppers and eggplant going in the ground tomorrow now it is time to water, weed and watch it all grow.

We hope you enjoy your share,

Farmer Anne

Exciting This Week!

Kim and Jakes CakeBread Share

Today we begin sign-ups for our first ever Bread Share. This season we are offering Kim & Jake's Cakes artisan baguettes.Their bread is delicious, made in their shop in south Boulder, and is gluten free and vegan. This is the same bread we sold last year in the store, but it now comes in loaves that are almost double the size of last season.

This week we have a small number of loaves available for sale in our farm store, if you want to check it out. We'll take sign-ups for the Bread Share this week and next week only.

Bread share details:

  • Every other week, first bread pick-up 6/25
  • 9 pick-ups during the 20 week CSA season
  • $63 per bread share ($7.00/loaf)
  • each loaf is gluten free, vegan and amazing

Please let us know if you have additional questions.


CoffeeCoffee Share Coffee Share starts this week and runs every other week. 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!


AgrostemmaFlower Share We're excited that the first flower share of the season has arrived. With the hoop houses in full bloom with agrostemma, there is no time like the present to begin the flower share. Today Flower Share members will be receiving Agrostemma and 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.

In Your Share This Week:
  • bok choy
  • carrots
  • garlic
  • mint
  • salad mix
  • sugar snap peas
  • Fruit Share: strawberries
  • Coffee Share: this week
  • Flower Share: Agrostemma & Peonies
  • Coming Next Week: carrots, salad mix, bok choy
Coming Up at the Farm:

Jam ClassFarm Classes We're excited to kick off our first Jam Making Classthis Saturday, June 14. We still have space available in our July, August and September jam classes. Each class teaches you an easy way to make jam and allows you to take home several jars.

We also have Pickling and Tomato Sauce classes coming up this season. Our classes give you a chance to learn hands-on in our farm kitchen and take home what you preserve. See our class schedule here.


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.


For more recipes please check out our CSA Recipe webpage.

Notes from the Field

And the next thing you know there are 18 Mangalitsa piglets scurrying about.  And so it goes.  The store is now next to a nursery with many visitors inquiring about the new arrivals, mostly within the age range of 6-9.  The mothers are doing wonderful and Hank the father was sent a telegram and he grunted in appreciation.

The first sugar snap peas have sprung from their spring flower and are now harvested with the phrase, "one for the basket and two for me."  How is it that they can taste so scrumptious????!!!!!  (Continued below)

Words to Live By:

"If you really want to make a friend, go to someone's house and eat with him... the people who give you their food give you their heart."                                               --Cesar Chavez


Around the Farm


This is one of our Agrostemmas, featured in this week's flower share. Agrostemma is also known as Corncockle. We love its stripes that practically beg our bees to come for a visit.




Asian Slaw adapted from Guy Fieri (thanks to CSA member Bobbi Jakopin)

1/4 cup extra-virgin olive oil
3 tablespoons minced ginger
1 tablespoon minced garlic
2 tablespoons brown sugar
5 tablespoons soy sauce
4 tablespoons mirin, or white wine
1 teaspoon sesame oil
1/4 cup rice wine vinegar
1 cup thinly sliced napa cabbage
1/2 cup thinly sliced radishes
1 cup julienned carrots
1/2 cup thinly sliced red onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced bok choy
1/2 cup bean sprouts
1/2 cup julienned snap peas
1/2 cup julienned green onions
sesame seeds, for garnish


In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.

Mix all vegetables in a bowl and toss with dressing.

Garnish with sesame seeds.

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Snap Peas with Lemon and Mint adapted from the Ktchn

1 pound snap peas, trimmed
1 tablespoon lemon juice
1 teaspoon lemon zest
3 tablespoons extra virgin olive oil
1 teaspoon minced shallot
1 tablespoon chopped mint leaves
Salt and freshly ground pepper, to taste

Fill a large bowl with water and ice. Set aside.

Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes.

Using a slotted spoon, transfer snap peas to ice water.

Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.

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Stir Fried Bok Choy with Ginger and Garlic adapted from Robin Miller

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped bok choy
2 tablespoons soy sauce or tamari
Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

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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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Notes from the Field (con't)

The Sunday monsoon drenched the fields and now with the heat, everything is blooming.  Thus, you now have the first flower share of the season with gorgeous peonies eager to be vased. 

The interns have now experienced the first CSA and should know all of your names and favorite color. We as always are so proud of them and the fantastic work that they do.  It is so thrilling to watch wonder unfold and watch it become wisdom.


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