Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday June 19th is another CSA share pick up. Your share will be available from 4-7pm at your chosen pick-up location.

We have been packing so many different projects into each day that if you were to ask one of the farm girls what the first thing they did on the farm today was, they would probably look a bit puzzled as they go through the day in their mind trying to remember. With the day light continuing to increase for just a few more days before the summer solstice we have been busy planting, setting up more irrigation, weeding and harvesting. The early season conversations about making a bunch of carrots a minute has come to be actualized at this point of the season. Early season conversations about cutting 300-400 pounds of greens by 9:30am have been actualizes at this point. We are not just getting ready any is all here and all happening.....we are officially in the thick of it, trying to keep up with mother nature and her ever changing nature. For us, knowing that our efforts in the field provide your families with the most fresh, highest quality produce offers the best feeling of gratification, and maybe, just maybe the sweet carrots will stop you in your tracks when you take a bite and you will say out loud "that's the best carrot I've ever had. Hope that you enjoy the harvest.

Farmer Anne

Exciting This Week!

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.


Roasting ChickenMeat We're excited to have our Cure Farm whole roasting chickens back in the farm store. Our chickens are free range and eat organic feed and organic veggies. We've also got a new round of pork cuts available from our pastured Berkshire pigs. Bon appetit.


Mint GelatoGelato We sold out of gelato last week, so we'll take that as resounding feedback that you're enjoying the work of Fior di Latte. This week's unique flavors include:

  • Chocolate Lavender (featuring Cure lavender)
  • Mint (featuring Cure mint)
  • Olive Oil (featuring the olive oil we sell in our store, from the Extra Virgin Olive Oil Co.)

If you'd like to place an order for gelato, to be picked up at a future CSA, just drop us a line.

In Your Share This Week:
  • bok choy
  • carrots
  • french breakfast radishes
  • snap peas
  • salad mix
  • Fruit Share: Strawberries
  • Coffee Share: next week
  • Flower Share: Agrostemma
  • Coming Next Week: snap peas, carrots, lettuce


Around the Farm

Our sheep have been experiencing lots of exciting transitions recently. Last Thursday they had their annual shearing. Our good friends at Leistikow Farm host us each year and help with the big process, which includes trimming the coats of 20 ewes and 2 rams. Their wool will be delivered to our friends at Lonesome Stone Mill in Granby, CO, to spin into wool roving and yarn.

Adding to the changes, the sheep just moved to their summer pasture, just down the road on Valmont. In the winter you'll see our sheep at our farm store property, where we keep them warm and close by in a barn, while their lambing is taking place. In the spring they move to pasture at the southeast corner of 75th and Valmont, and then in the summer they move to summer pasture further east on Valmont.

Fun sheep fact: Our sheep are protected from predators by a guard llama we affectionately call "Handsome".

We believe in holistic animal management which includes pasture raising our animals, and using rotational grazing to promote soil health, microbial life and healthy grass. All of our animals receive certified organic feed, and lots of organic vegetable leftovers to keep them happy and healthy.

Coming Up at the Farm:

Jam ClassClasses Our classes are selling out quickly this season. We have a few spots left in jam making in August and September. Next week registration will open for our Tomato Canning class. There has been an outcry for more Pickling classes as well, so stay tuned for the details on an additional date for this popular class. See all our class information here.


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

It is when you look up at the enormous azure sky of Colorado that you gain a perspective on this little patch of ground. It is important to do this when you are on radish bunch 200 with another 100 to go.
Numbers can fade into the distance when you are in conversation with such great people. (Continued below)

Words to Live By:

"You were wild once. Don't let them tame you."  
                                                       -Isadora Duncan



Sheep in Winter

Our sheep in their winter home. "Handsome" stands left, keeping a protective watch. They love feasting on Halloween pumpkins.


Sheep in Summer

Our sheep on summer pasture, newly shorn.


Radish Ideas

-Do it the way they do in France, and serve our radishes with some butter and sprinkle with salt.

-Add to a crudite plate.

-Dip them in hummus.

-Slice thinly and add to your favorite salad.

-Slice thinly and add to the top of your favorite taco.

-Mix them into your stir fry.

-Pickle them.

-Slice thinly and add them to a sandwich.

-Mix them into a pasta dish.

-Put them on top of your favorite bruschetta.

-Roast them with a little olive oil and when done dress with fresh herbs.

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Chilled Carrot Cumin Soup adapted from Epicurious

2 tablespoons olive oil
2 pounds carrots, peeled, chopped (about 5 cups)
2 large leeks (white and pale green parts only), chopped (about 2 cups)
1 tablespoon chopped garlic
3 1/2 teaspoons ground cumin
6 1/2 cups (or more) canned low-salt chicken broth

8 tablespoons sour cream

2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel


Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin, sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

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Spicy Stir Fried Chicken with Greens adapted from Epicurious

2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
3 tablespoons peanut oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
1 large bunch greens (such as spinach, chard, bok choy, mustard greens, kale, about 1 pound), thick stems removed, cut into 1-inch strips (about 10 cups packed)
1/4 cup chopped roasted salted peanuts

Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.

Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.

Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.

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Strawberry Cream Puffs adapted from Bon Appetit

Cream puffs
3/4 cups water
3 tablespoons unsalted butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon sugar
3/4 cup all purpose flour
3 large eggs

1 cup chilled whipping cream
1 teaspoon plus 2 tablespoons sugar
1/8 teaspoon vanilla extract
6 large strawberries, hulled

Strawberry sauce
2 1-pint strawberries, hulled
3 tablespoons sugar
Powdered sugar

For cream puffs:
Preheat oven to 375°F. Line baking sheet with parchment paper. Combine water, butter, salt and sugar in heavy medium saucepan. Bring to boil, stirring to melt butter. Add flour; using wooden spoon, stir vigorously until mixture clumps together, forming ball. Stir 1 minute longer. Remove from heat. Transfer dough to medium bowl. Using electric mixer, add eggs 1 at time, beating until dough is smooth after each addition (dough will be slightly soft and shiny).

Using 1 rounded tablespoon dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart and forming mounds about 3/4 inch to 1 inch high and 1 1/4 inches in diameter. Using moist fingertips, gently press tops of cream puffs flatten any peaks. Bake until golden brown, about 37 minutes. Transfer baking sheet to rack; let cream puffs cool. (Can be made 4 hours ahead. Let stand at room temperature.)

For filling:
Beat cream, 1 teaspoon sugar, and vanilla in medium bowl until stiff peaks form. Combine 6 strawberries and 2 tablespoons sugar in small bowl. Using fork, crush berries. Fold crush strawberry mixture into cream.

Cut top third off each cream puff. Place cream puff bottoms, cut side up, on plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over, allowing sauce to spill onto plates. Top with cream puff tops. Dust with powdered sugar.

For sauce:
Puree 1 basket strawberries in processor. Transfer to bowl. Stir in sugar. Quarter remaining strawberries; add to sauce.

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Notes from the Field (con't)

It is an all woman army this season, so the ability to avoid the trappings of sports scores and movie lore has been bypassed in favor of literature, boys lack of hygiene and imitating accents. We love the ability of each season to be completely unique and true to form we are on a new frontier.

We welcome Brenna to our crew and though her name does not end in y or ie ( i.e. Nellie, Katie, Tory, Maggie) she is integral to the group. She comes from the wilds of Connecticut so approach her cautiously.

We have brought in our crop of hogs and we have so much pork sausage we are thinking about getting out of vegetables!!! Help us lighten our load and spark the grill this weekend- we have you covered.



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