Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday June 25th is a CSA share pick. Please plan on picking up your share between 4pm-7pm at your designated location. We're excited to have Colorado cherries to offer you tonight, as well as our first bread share!

Looking forward to seeing you,

Farmer Anne

Exciting This Week!

EscaroleEscarole Escarole is a form of endive that is both versatile and tasty and less bitter than other endives. High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. Try tossing a few escarole leaves into a mild salad, serving some quickly wilted with lemon juice, or stir chopped escarole into soup. Enjoy!


Kim and Jakes CakeBread Share is here! If you signed up with us, please be sure to grab your Kim & Jake's Cakes baguette. Wish you would have signed up for breadshare? You can still add it if you'd like. Just talk to us at pick-up or email us.

In Your Share This Week:
  • carrots
  • dill
  • escarole
  • garlic
  • head lettuce
  • kale
  • snow peas
  • Fruit Share: cherries or strawberries
  • Coffee Share: this week
  • Bread Share: this week
  • Flower Share: week 3/12
  • Coming Next Week: head lettuce, cherries
Words to Live By:

"Summer afternoon, summer afternoon; to me those have always been the two most beautiful words in the English language."

                                 -- Henry James

Coming Up at the Farm:

Boulder County

Marijuana Greenhouse Update/Public Hearing Thanks to all of you who wrote letters to raise awareness of the environmental concerns associated with the proposed marijuana greenhouse at 3105 75th Street, behind the farm. There will be a public hearing on July 31st at 2PM with the Boulder County Commissioners, regarding this greenhouse. You can see a recap of the issues we have with this proposal here.

If you think you can attend and are willing to speak at the public hearing around the land use issues related to this proposal, please let us know. Thanks to all of you for your support.

For more recipes please check out our CSA Recipe webpage.

Notes from the Field

The trough is filled with cold water and then with greens.  Mustards, arugula, salad, endive, escarole and kale.  You plunge your hands in and after the initial numbing you begin to weed out little leaves of grass, bits of stem and the occasional lady bug.    (Continued below)

Around the Farm

Packing CSA Boxes

This week we feature farmers Brenna and Ryan getting CSA boxes ready to take to the market. Want to know what Ryan's favorite thing is about CSA? Check out the video.




Cherry and Escarole Salad adapted from Chef John

2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon sherry vinegar
1 teaspoon mayonnaise
salt and ground black pepper to taste
1 small head escarole, cut into 1-inch ribbons
1 cup cherries, sliced
4 ounces goat cheese, crumbled
1/2 cup toasted walnuts

Whisk olive oil, rice vinegar, sherry vinegar, mayonnaise, salt, and black pepper in a bowl until smooth.
Place escarole, cherry slices, goat cheese, and walnuts in a large bowl; drizzle in vinegar mixture and toss to coat.

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Roasted Carrots with Dill adapted from Bon Appetit

  • 8-10 large carrots
  • Olive oil
  • 1 tablespoon unsalted butter, cut into small pieces
  • salt and freshly cracked black pepper
  • 1 tablespoon chopped fresh dill
In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, salt, and pepper. Roast in a 425° oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.

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Panfried Kale with Garlic & Lemon adapted from The Pioneer Woman

  • 1 whole Large Bunch Of Kale
  • 2 Tablespoons Olive Oil
  • 5 cloves Garlic, Finely Minced
  • Salt And Pepper, to taste
  • 1/2 Lemon

Rinse the kale in cold water. Tear the kale into chunks.

Heat the olive oil in a large skillet over medium-high heat. Sautee the garlic until slightly softened.

Throw in the kale and use tongs to move it around the skillet. Sprinkle in salt and pepper and continue cooking until slightly wilted but still crisp, about 1 to 2 minutes.

Remove the kale to a plate and serve! Squeeze the juice of half a lemon over the top.

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Snow Pea, Scallion and Radish Salad adapted from Fine Cooking

2 cups snow peas, trimmed
2 scallions, thinly sliced
4 radishes, trimmed and cut into thin strips (about 1/2 cup)
1/4 cup rice vinegar
2 tsp. granulated sugar

Blanch snow peas for one minute in boiling water. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamond shapes, discarding the end pieces.

In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.

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Notes from the Field (con't)

The wash station is filled with totes brimming over with the next green in need of a bath and the steady repetition of laundry bag to washing machine to sorting table to wax box is a dance that lasts for the first 6 hours of the morning.

It is always fascinating to watch the rhythm of the day unfold.  Tuesdays are our biggest harvests because you are cutting for restaurants, CSA and market.  The kids camp will help with a rhubarb harvest while the numbers on the harvest list can induce dizziness, yet as the hours pass each little line that is scribbled across a finished task makes the load that much lighter. 

The greens are in fine form with these cooler days and quick rains.  Nothing better than a Colorado spring that gracefully blooms into summer.


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