Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday June 27th is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. This week brings us the first flower share of the season! Flower share members, please be sure to pick up your bouquets.

Also, please note that we will have CSA pick-up next Wednesday on July 4th. We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

Spring RollsLearning to Love the Vegetables You Hate Demo Today, 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.


ChicaPiglets in the House Our amazing sow Chica had 10 babies last Thursday! She is happily nursing them. Pictures to come.


Flower Share Begins Today! The first of our 12 weeks of Flower Share begins today, as the flowers were begging us to cut them. Enjoy!

Coffee Share It's another coffee share week. All of our coffee comes from Conscious Coffees in Boulder, CO. It is organic, fair trade and locally roasted. Conscious Coffees has partnerships with growers around the world, and frequently visits them. What you get each week is the best of the beans they've just roasted. Wanna know more? Visit their website Enjoy!

Notes from the Field

As all of us can most likely attest to there is little sleep for those with a dragon nearby. Seeing the dragons breath snake across the plains is no balm for the heat.(Continued below)

In Your Share This Week:
  • beets
  • kale
  • head lettuce
  • garlic scapes
  • snap peas/snow peas
  • turnips
  • Fruit Share: cherries & apricots
  • Coffee Share: this week
  • Coming Next Week: beets, lettuce
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 Dan Moore

I work for 8z Real Estate as a software developer; we help people buy and sell homes. One of my main side projects is ColoradoCSAs, a directory of over 100 Colorado farm shares. Check out Cure Organic Farm's listing. also has a twitter feed and a facebook page where I post local food related info and links.

My family and I have been members of Cure since 2007, and finding the farm was the genesis of the CSA directory. I also garden, bike and climb, and recently finished my first sprint triathlon.

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



Pigs in Snow

Oh how we and the pigs are missing this snow!

Words to Live By:

What is life?
It is the flash of a firefly in the night.
It is the breath of a buffalo in the wintertime.
It is the little shadow which runs across
the grass and loses itself in the sunset.

Crowfoot, Blackfoot warrior and orator 1830 - 1890



Beet, Rice and Goat Cheese Burgers (from NY Times)

2 cups cooked brown or white rice
1 cup finely diced or grated roasted beets
1/4 cup chopped fresh herbs, like a mixture of parsley and dill
1 15-ounce can white beans, drained and rinsed
1 tablespoon fresh lemon juice
1 egg
2 ounces goat cheese, crumbled
Salt and freshly ground pepper
2 tablespoons extra virgin olive oil or canola oil, as needed

1. Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.

2. Purée the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a fork. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the ingredients together.

3. Moisten your hands and form 6 patties.

4. Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the patties on one side for 2 minutes. Turn over onto the other side and place in the oven for 10 minutes. Serve with or without buns, ketchup and the works.


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Kale and Ricotta Salata Salad (adapted from Epicurious)

3/4 to 1 pound kale, stems and center ribs discarded
2 tablespoons finely chopped shallot
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 ounces coarsely grated ricotta salata (1 cup) (or dry, salty cheese like Romano or Parmesan)

Working in batches, cut kale crosswise into very thin slices.

Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper. Massaging dressing into kale will cause it to soften and become more tender.

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Frittata with Turnips and Olives (from NY Times)

1 pound firm medium-size or small turnips
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves, chopped
6 eggs
1 tablespoon milk
Freshly ground pepper
1/2 cup chopped flat-leaf parsley
1 ounce imported black olives, pitted and chopped, about 1/3 cup (optional)
1 or 2 garlic cloves, minced or puréed (optional)

1. Peel the turnips and grate on the large holes of a box grater or with a food processor. Salt generously and leave to drain in a colander for 30 minutes. Take up handfuls and squeeze tightly to rid the turnips of excess water.

2. Heat 1 tablespoon of the olive oil over medium-low heat in a wide saucepan or skillet and add the turnips and the thyme. When the turnips are sizzling, cover and cook gently, stirring often, for about 15 minutes, until they are tender. If they begin to stick to the pan or brown, add a tablespoon of water. Season to taste with salt and pepper. Remove from the heat and allow to cool slightly.

3. Beat the eggs and milk in a bowl and season to taste with salt and pepper. Stir in the parsley, chopped olives and garlic. Add the turnips and mix together.

4. Heat the remaining olive oil over medium-high heat in a heavy 10-inch skillet, preferably nonstick. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to very low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that the bottom doesn't burn.

5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes (the frittata is traditionally eaten warm or at room temperature). Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature or cold.

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Apricot Chicken Provencal

8 chicken drumsticks, with skin
1 teaspoon salt, or more to taste
3 tablespoons herbes de Provence
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon herbes de Provence
6 fresh apricots, pitted and chopped
1/2 cup apricot preserves

Preheat an oven to 400 degrees F (200 degrees C). Grease a baking dish.

Season the chicken drumsticks with the salt and liberally rub with 3 tablespoons herbes de Provence.
Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Add the seasoned chicken to the skillet and cook, turning to brown on all sides, 5 to 10 minutes. Sprinkle 1 tablespoon herbes de Provence, assuring all sides of chicken are covered with herbs. Transfer the chicken to the prepared baking dish, reserving the liquid in the skillet.

Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
While the chicken bakes, add the apricots and the apricot preserves to the skillet, scraping the bottom of the skillet with the back of a wooden spoon. Reduce heat to low and simmer until the chicken is cooked through. Add the chicken to the skillet and simmer with the sauce another 5 minutes. Spoon the sauce over the chicken to serve.


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Notes from the Field (con't)

Most importantly we hope that all of us can breathe calmly in a few nights and can extinguish this beast of a summer and thank those who run towards something that many run from. As for us, we are feeling like human kabobs on a slow broil but on we go! The greens have been a bit burned by the heat but the beets are gorgeous and taste delicious as a cold salad.

Chica our new mommy is happily nursing away with her ten new piggies, while Wilbur, Missy and Mae are now vacationing in the grotto of the Open Space property eating crawdads and sleeping under the willows.

The apricots have exceeded all expectations and are the star pupil of the fruit class so far and can stand as the favorite fruit to be eaten by all of us on our way through the cooler.

Kid's Camp always reminds us of the true meaning of summer though, and that is to laugh with your friends while saying to your parents, "It doesn't really feel that hot? Can I stay a bit longer and show you how to catch a chicken?"




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