Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday June 13th is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. This week brings us the first of the sugar snap peas, head lettuce, fresh garlic and fruit from the western slope. While the first tastes of summer are coming out of the field with each harvest now, all of our planting work is focused on getting fall crops like brussels sprouts, and cabbage into the ground. The weeds continue to provide us all with job security and for now, we are blessed with plenty of water for irrigating. We hope that you have enjoyed everything from your share last week, and that the turnips don't begin to pile up in the back of your refrigerator. Connie has included another great turnip recipe below, just in case!

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

Our Fruit Partners We're ecstatic to be able to offer you certified organic fruit this week from our partner farms on the Western Slope of Colorado.

First FruitsFirst Fruits Dedicated organic growers who cultivate peaches, apples and pears and other tree fruit in the beautiful orchards of the Gunnison's North Fork. The Kropps are truly dedicated sustainable farmers and view the protection of sustainable natural resources as a constant inspiration for their work.

Thomas Cameron Rancho Durazno Our good friend Thomas Cameron runs Rancho Durazno in Palisade, CO. We don't know anyone who is more passionate about organic peaches. He also grows organic apricots, cherries, plums an6d other stone fruit.


CSA Essential Information

Why Do I Do If I Miss a Pick-up? If you email us before 8am on Thursday morning, we're happy to pack your share for you, and have you pick it up at the Farm Store that day. Shares not claimed by then get donated to needy elders in Boulder.

Notes from the Field

There are images throughout the season that encapsulate emotions. A group of five children clad in swim trunks with sun bleached hair (most notably Georgia) inspecting their trophy fish that was caught while trawling the ditch with butterfly nets ( a quarter-sized crawdad).(Continued below)

In Your Share This Week:
  • carrots
  • chard
  • garlic
  • head lettuce
  • snap peas
  • turnips
  • Fruit Share: cherries & strawberries
  • Coffee Share: Yes it's a coffee week
  • Coming Next Week: beets, lettuce
Our Community

This year we're starting a column to highlight our members and the businesses and organizations they're involved in, so we can all support our wonderful, vibrant community. If you'd like us to highlight what you're doing, just send us a short paragraph we can add to the newsletter.


This week we'd like to introduce you to CSA member Mindy Hurd

I'm the director of High Peaks Twirlers, which is a new baton twirling studio in Boulder County. Classes are currently offered in Boulder and Louisville for kids ages 4-12. High Peaks Twirlers offers recreational and competitive baton twirling opportunities for local youth. You can see our class offerings here.

I also write a blog called Too Many Jars in My Kitchen! I'm chronicling my journey to regain my health through a return to traditional, whole foods. In particular my focus is on my experience with the GAPS diet. I also write about a variety of natural and traditional healthy living topics.

Coming Up at the Farm:

Lots of New Classes CSA member Michelle Drenick is back this season with her Jam Making classes, as well as some fun new classes to give you creative ideas about using our produce.

Beet FlatbreadLearning to Love the Vegetables You Hate (June 27, July 11, August 8, September 12) Get lots of ideas and recipes, and prepare a dish using vegetables you have no idea what to do with or you just don't like. Learn more

Strawberry Rhubarb JamJam Making (June 30, July 14, August 11, September 8) Class participants will take home sample jars of jam made in class using a low sugar recipe, as well as recipes & techniques to continue making jam on your own. Learn more

Gluten Free Cooking ClassLiving Gluten Free, Eating Healthy (June 23, July 7, August 4, September 15) We'll cover breakfast, lunch, dinner and dessert in this delicious, nutritious class built around our seasonal veggies and fruit. Take one class, or the whole series. Learn more



Cure Classes

            Having fun at a farm store class.

Words to Live By:

"The universe is a continuous web. Touch it at any point and the whole web quivers."- Stanley Kunitz



Sauteed Swiss Chard with Parmesan Cheese from

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.


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Garlic Snap Peas from

1/2 pound sugar snap peas
1 1/2 teaspoon butter
1/2 teaspoon olive oil
1 clove garlic, peeled and finely minced
1/2 teaspoon coarse salt
freshly ground black pepper

Bring a medium-size pan of water to the boil. Snap the ends from the peas and pull the strings. When the water comes to a boil, add the peas and time 2 to 3 minutes, until just tender. Drain in a colander and run cold water over the peas until cooled. Put the peas on a paper towel-lined plate and pat with another paper towel to absorb excess moisture. (The peas can be done 8 hours ahead to this point. Wrap in dry paper towels and then in a plastic bag and refrigerate.)

Heat the butter and oil over medium heat. Add the garlic and saute 1 minute, until soft and fragrant. Put the peas into the pan and heat through, stirring often. Stir in the coarse salt, heating for 30 seconds. Season with pepper and serve.

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Patty's Mashed Turnips from

7 large turnips
1 cup milk
2 tablespoons butter
salt to taste
ground black pepper to taste

Peel, wash, and quarter turnips.
Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.

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Ginger Carrot Soup

2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.


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Notes from the Field (con't)

10 baskets overflowing with the first bright green harvest of sugar snap peas (about 200 pounds of feather weight pods). Tim learning how to drive a tractor successfully and John learning how to drive stick sort of (both terrifying as an owner to watch). Laura breaking out into her fits of laughter as Jeff and Ben continue their comedic routine in the fields. Paul scratching his head attempting to find a reason to go into town to "get something" to read "coffee and croissant".

These images fill the book of each season and one of the most memorable is always seeing the look on the faces of our CSA families as they pick up their produce. I hope you enjoy this week's harvest of bountiful fruit (we are good on our promises of making up for lack of fruit last week) and delectable vegetables.



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