Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday June 20th is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. Napa cabbage, a new crop for us this spring is in your share this week, as well as more of our super sweet sugar snap peas. The fruit share continues to be abundant with cherries, apricots and strawberries this week, which is a perfect relief from this week's high temperatures.

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

Spring RollsLearning to Love the Vegetables You Hate Demo Next week on 6/27, during CSA pick-up, teacher Michelle Drenick will be in the Farm Store Kitchen from 4:30-5:30, giving you lots of ideas for working with braising mix, including demoing her braising mix spring rolls.

Stop by for a sample and take home recipe ideas. If you like what you see, sign up for the next class on 7/11.


Notes from the Field

A free sauna is the best way of thinking about it, you can also remind yourself this is exactly the reason why Popsicles were invented.(Continued below)

In Your Share This Week:
  • carrots
  • chard
  • garlic scapes
  • salad mix
  • snap peas
  • napa cabbage
  • Fruit Share: cherries, strawberries & apricots
  • Coffee Share: next week
  • Coming Next Week:snow peas, lettuce, shallots and more!
Our 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 Kirsten Heckmann

I am the co-owner of Bouquet Landscaping & Design, a Boulder-based business specializing in design and construction of residential landscapes. Whether your style is modern, cottage, Japanese, or water-wise, we can create the ideal landscape for your needs. Our services include: boulder placement, decks, driveways, patios, fences, outdoor kitchens, outdoor fire elements, water features, outdoor lighting, irrigation systems, gardens and plantings. Our courteous crew gets the job done on time and above expectation. Please visit us at

Coming Up at the Farm:

   2 Spots Left for Jam Making on 6/30!

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 (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



Anne "moving" water

Anne "moves" water. We're thankful for the water we have this season.

Words to Live By:

"Whatever lofty things you might accomplish today, you will do them only because you first ate something that grew out of dirt."

- Barbara Kingsolver



Garlic Scape Ideas from

1. Grilled Scapes

Another great, and very different, way to showcase scapes is to grill them, tossed with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They'll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and surprisingly different from raw scapes.

2. Scape Hummus

For the same reason they work well in pesto, scapes are a brilliant swap-in for garlic in your favorite homemade hummus. I think they work especially well in a lemony, tahini-free hummus, which really gives them a chance to shine. Edamame "hummus" with scapes works nicely too, and color coordination is tough to argue with.

3. Scape Compound Butter

Scapes would make a lovely compound butter with a little lemon and maybe some fresh thyme. You could use the butter to make a tarted-up garlic bread, and I can't think of much (except maybe fruit—I do have some boundaries) that could be tossed on the grill but not finished with a nice slice of this melting goodness.

4. Scapes as aromatic

To take a more utilitarian approach, you can slice scapes to whatever length you like and use them as you would garlic, as an aromatic in a wide variety of recipes. Scapes lose a lot of their bite when sautéed, more so than garlic cloves, so use at least three or four times as much scape-age as you would clove-age.


(back to top)

Napa Cabbage Slaw adapted from Bobby Flay

1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 carrot, thinly sliced
1/2 cup thinly sliced snap peas
3 scallions, thinly sliced
Salt and freshly ground black pepper

Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, carrot, peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

(back to top)


Sugar Snap Peas with Mint from

2 teaspoons olive oil
3/4 pound sugar snap peas, trimmed
3 green onions, chopped
1 clove garlic, chopped (or garlic scapes)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fresh mint

Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

(back to top)


Chard Tacos

1 1/2 tablespoons olive oil
1 large onion, cut into 1/4-inch slices
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1/2 cup chicken broth
1 bunch chard, tough stems removed and leaves cut crosswise into 1 1/2-inch slices
1 pinch salt
12 corn tortillas
1 cup crumbled queso fresco cheese
3/4 cup salsa

Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.

Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.


(back to top)


Notes from the Field (con't)

If you are Chica our very pregnant pig though you are left with the sole option of mudbath, which is exactly where you will find her until the fateful moment arrives.

As for the vegetables they are loving the ability to showcase their tropism, grow towards the sun everyone!, and to get an afternoon shower via the sprinklers. The tomatoes are especially talented at this and are the favorite child of these temps.

The humans are attempting these same acrobatics yet we tend towards the opposite direction with our bodies slumping from the heat, yet when the afternoon comes along we sprout new energy and optimism for the end of the day chores and give thanks for frozen cherries.




(back to top)