Cure Organic Farm News


Greetings CSA Members-

Today, Wednesday June 24th is a CSA share pick up. Please plan on picking up your share at your chosen pick up location between 4pm-7pm.

We look forward to seeing you tonight.

Farmer Anne


Notes From the Field

Chard harvest

Above: First CSA chard harvest of the season.

Just when you thought it was safe to go back in the field, pow 200 pounds of sugar snap peas land in 12 orange totes and we are off and running! The furnace of July is just being ignited and we are ready for it. Everything is growing so fast right now, especially the greens. While we don't want to overwhelm you with salads this week, this week is all about salads! Rarely do we have both head lettuce and salad mix in a weekly share but they were begging to be cut in the field. The snap peas and shallots are in the wash station as well with wizard of all things washable Emily scrubbing them up for you.

 We have a new Berkshire boar named Pete fresh in our field and he is sending love notes to all the gilts in town. The chickens as you may have noticed are in the front field greeting all passersby. We rotate all of the animals throughout the season to various fields to help us with fertilization, pest control and keeping interns and kids campers alike busy. Please give the hens a bonk as you drive or bike past to let them know you appreciate all of their hard work. Enjoy!



In Your Share This Week

  • chard
  • choice of herb
  • dandelion greens (large shares only)
  • head lettuce
  • salad mix
  • shallots
  • snap peas
  • Fruit Share: strawberries & cherries
  • Coffee Share: week 2/10
  • Bread Share: week 2/10
  • Flower Share: week 2/15
  • Coming Next Week: peas, salad mix, carrots and more!

(f=farm) (m=market)


For more recipes please check out our CSA Recipe webpage.


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.


Farm Store CardFarm Store Discounts Some of you have purchased our new farm store card and are enjoying a 10% discount in the store everytime you shop. For those of you who haven't checked it out yet, if you do a lot of shopping with us during the season, our Farm Store Card will be right for you. Purchase a $500 Farm Store card and receive %10 off each purchase at our store. It works like a gift card, but saves you money every time you use it. Interested? Stop in the store and our clerks will set you up.


Words to Live By

“Lives are snowflakes - unique in detail, forming patterns we have seen before, but as like one another as peas in a pod (and have you ever looked at peas in a pod? I mean, really looked at them? There's not a chance you'd mistake one for another, after a minute's close inspection.)”
                 ― Neil Gaiman, American Gods


Around the Farm

Sunrise on the fields

The fields at sunrise. Now that the season is in full swing with the summer heat, our farmers are starting their day much earlier.


  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301





Sugar Snap Peas with Toasted Sesame Seeds

1 lb. sugar snap peas, stringed
1 tsp. toasted sesame seeds
1 tsp. sesame oil

Steam peas until crisp/tender, about 3 minutes. Transfer to a bowl, toss w/seeds & oil. Season w/salt.


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Basic Vinaigrette with 8 Variations adapted from

  • Basic Vinaigrette

  • 3 tablespoons oil (I prefer extra-virgin olive oil)
  • 2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
  • salt
  • black pepper (I prefer fresh-ground)
  • Italian Vinaigrette

  • basic vinaigrette (use EVOO and red wine vinegar)
  • 1⁄2 teaspoon minced garlic
  • 1⁄2 teaspoon italian seasoning or fresh herbs
  • 1 pinch crushed red pepper flakes (optional)
  • Lighter Bacon Dressing

  • basic vinaigrette (use canola or corn oil and cider vinegar)
  • 1 tablespoon crumbled bacon
  • 1⁄2 tablespoon finely minced onion
  • 1 pinch celery seed (optional)
  • 1⁄4 teaspoon prepared mustard (optional)
  • 1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
  • Mustard Dressing

  • italian vinaigrette
  • 1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
  • 1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
  • Basic Creamy Vinaigrette Dressing

  • basic vinaigrette
  • 2 -3 tablespoons mayonnaise or 2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
  • Parmesan-Pepper Dressing

  • basic creamy vinaigrette dressing
  • 1 tablespoon grated parmesan cheese
  • 1⁄8 teaspoon fresh ground black pepper (to taste)
  • Creamy Garlic Dressing

  • basic creamy vinaigrette dressing
  • 1 garlic clove, put through press
  • fresh ground black pepper
  • 1 pinch italian seasoning (optional)
  • Lemon Dressing

  • 3 tablespoons olive oil (I prefer extra-virgin)
  • 3 tablespoons lemon juice
  • 1⁄2 teaspoon oregano
  • 1⁄2 teaspoon minced garlic
  • Balsamic Vinaigrette

  • 3 tablespoons oil (I prefer extra-virgin olive oil)
  • 1 tablespoon balsamic vinegar
  • 1⁄2 teaspoon minced garlic
  • 1 pinch italian seasoning (optional)
  1. Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
  2. Let stand 10 minutes to rehydrate dried herbs and blend flavors.
  3. Shake again then dress salad as desired.
  4. Note -- I recommend the lemon dressing on spinach.
  5. Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
  6. Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
  7. Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.


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Sauteed Dandelion Greens from

  • 3 pound dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces
  • 1/2 cup extra-virgin olive oil
  • 5 large garlic cloves, smashed
  • 1/4 to 1/2 teaspoon dried hot red-pepper flakes
  • 1/2 teaspoon fine sea salt
  1. Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.

    Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.

    Cooks' note: Dandelion greens can be boiled 3 days ahead. Chill, wrapped in paper towels, in a sealed bag.


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Strawberry Salad

4 cups greens

1 pint of strawberries, sliced

4 scallions, cleaned and white and light green parts sliced

3 tablespoons extra virgin olive oil

¼ cup white wine vinegar

2 tablespoons of maple syrup or rice syrup

1 cup sliced toasted almonds

Combine greens, strawberries and scallions in a salad bowl. Combine oil, vinegar and sweetener in a small bowl. Pour mixture over salad and toss. Sprinkle with toasted almonds.

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