Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday June 18th is a CSA share pick. Please plan on picking up your share between 4pm-7pm at your designated location.

We hope you enjoy your share,

Farmer Anne

Exciting This Week!

spicy greensSpring Mix The spring mix you're getting tonight is a mix of endive, lettuce, mizuna, chard and kale. We like to dress them simply with an olive oil and lemon juice dressing and eat them fresh. Farmer Anne says to sautee our sugar snap peas in a little butter and garlic, and add them warm to the top of a spring mix salad. Enjoy!


Sugar Snap PeasSugar Snap Peas/Eat Your Pods This sweet pea is a cross between the english pea and the snow pea. It's entirely edible, pod and all. So don't waste your time shelling these beauties, simply pop them into your mouth whole and enjoy.


Kim and Jakes CakeBread Share This is the last week to sign-up for our Bread Share. This season we are offering Kim & Jake's Cakes artisan baguettes. 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.

In Your Share This Week:
  • carrots
  • chard
  • cilantro
  • head lettuce
  • spring mix
  • sugar snap peas
  • Fruit Share: apricots, blueberries, raspberries or strawberries
  • Coffee Share: next week
  • Flower Share: Agrostemma
  • Coming Next Week: carrots, salad mix, cherries
Words to Live By:

"Rest is not idleness, and to lie sometimes on the grass under trees on a summer's day, listening to the murmur of the water, or watching the clouds float across the sky, is by no means a waste of time."

                                                        --John Lubbock

Coming Up at the Farm:

VolunteersVolunteer Days Want to get a little closer to where your food comes from? We open the farm to volunteers every Thursday from 9-12. Have fun chatting with our farm crew while you help with the day's farm work. Hope to see you in the fields.

For more recipes please check out our CSA Recipe webpage.

Notes from the Field

They arrive very tentatively.  Holding their parent's hand and hiding behind their backs.  It is only when you mention chickens and baby piglets that they notice you.  A slow glance becomes a smile and then once they enter the coop and have caught their first chicken and feel stronger than oaks, do they burst out laughing.  (Continued below)

Around the Farm

Sheep Shearing

Each May we shear our sheep before the heat of the summer hits. In this photo, farmer Gracie gets a chance to use the shears.

Sheep Shearing After

The after photo, with one little fuzzy guy who's still working on his winter coat.




Chard Au Gratin French Bread Pizzas adapted from Rachel Ray

Kosher salt
2 1/2 pounds chard
4 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
Freshly ground pepper
Freshly grated nutmeg
2 heads roasted garlic
2 cups shredded Parmigiano-Reggiano
One 24-inch loaf French bread or 2 smaller loaves (3 inches wide)

Position a rack in the middle of the oven and preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil. Remove the stems from the chard but keep the leaves whole. Add the chard to the boiling water (the pot will be packed at first) and cook for 10 minutes. Drain in a colander and run under cool water. Drain again, then wrap the chard in a kitchen towel and squeeze to remove the excess water. Chop the chard.

Meanwhile, heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk and season with salt, pepper and a little nutmeg. Simmer until the sauce is thick enough to coat the back of a spoon. Adjust the seasonings to taste. Stir in 1/3 cup Roasted Garlic Paste.

Spread half the chard in the bottom of a medium casserole dish. Top with half the garlic sauce and half the cheese. Repeat the layers, ending with the cheese. Bake for 15 minutes. Remove the casserole from the oven and turn on the broiler.

Halve the bread lengthwise, then cut in half crosswise to make four 12-inch-long pieces. Broil the bread, cut-side up, until charred, about 1 minute. Slather with the remaining Roasted Garlic Paste and top each piece with one-quarter of the chard au gratin. Cut each pizza in half and serve.

The unbaked chard au gratin can covered be and refrigerated for a make-ahead meal. Bring to room temperature, then bake as directed.

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Spicy Greens with Warm Balsamic Dressing adapted from Rachel Ray

spicy greens
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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Roasted Carrots and Mushrooms adapted from Food Network Kitchen

1 pound carrots, sliced
10 oz. white mushrooms caps
2 tsp. rosemary chopped
olive oil
Salt and ground black pepper

Toss carrots and white mushroom caps on a baking sheet with chopped rosemary. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast at 425 degrees F until golden and tender, 25 to 30 minutes.

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Fruit Salad with Honey Vanilla Yogurt adapted from Ina Garten

2 cups plain yogurt
2 tablespoons honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
1/2 orange, juiced
1 banana, sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1 pint fresh strawberries, hulled and cut in half
1 bunch seedless green grapes, halved
Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

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Notes from the Field (con't)

Christina and Talia have been making magic these last few weeks with the campers.  Their garden looks magnificent and the shouts of joy throughout the day make the time pass quickly.  The children name the piglets and chickens, hunt for crawdads and asparagus, and leap like ballet dancers through the sprinklers. 

We are guests every Thursday to a fabulous lunch prepared by the campers that has been harvested from their garden, and is presented beautifully.  Many questions are asked and many answers questioned.  They perform a play which surrounds a topic from the week (little red hens are a dominant theme) and we are enthralled as always.  We have dessert, and as they walk down the driveway you overhear, "Do you think we can get chickens?"

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