Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday June 26th is another CSA share pick up. Your share will be available from 4-7pm at your chosen pick-up location.

Farmer Anne

Exciting This Week!

Beets Each season we grow 3 different kinds of beets here on the farm: Red, Chioggia, and Golden.

Red Beets Red beets are the most common type of beet grown in North America. They are sweet and earthy tasting, and packed with Vitamin C and betaine which is great for heart health.

Chioggia beets Chioggia beets also known as the candy cane beet and the bullseye beet, are an heirloom beet from Italy. They taste just like regular purple beets, but are maybe just a little bit sweeter.

Golden Beets Golden beets, a little less sweet than their red cousins have a mellow, nutty flavor.



PopcornGelato, Popcorn and Cookies! We're having fun adding new products from local vendors to our line-up in the store. This week's unique flavors from Fior di Latte include: Strawberry, Coffee (featuring Conscious Coffees beans) and Alamogordo Pecan (featuring pecans from New Mexico)

We've also got popcorn and cookies from Kim & Jake's Cakes in the store. Try their olive oil and sea salt, or beet popcorn. We've also got a selection of their classic cookies. Yumm.

In Your Share This Week:
  • beets
  • carrots
  • chard
  • snap peas/snow peas
  • salad mix
  • Fruit Share: Strawberries
  • Coffee Share: this week
  • Flower Share: Agrostemma & Larkspur
  • Coming Next Week: beets, carrots, lettuce
Around the Farm

Ever wondered how your greens get clean? First they go for a soak in one of our metal bath tubs.

Anne with greens in the tub

Then they go into our specialized salad spinner, also known as our washing machine (just behind Anne). We pop them into a big laundry bag, set the machine for the spin cycle, and voila, a few minutes later you have clean greens!

Coming Up at the Farm:

Dill PicklesClasses We've just added another date for our popular Pickling by the Pint class, for Saturday August 17th. Learn water bath canning and pickling basics with Chef Marilyn while putting up freshly harvested vegetables from the farm.

TomatoesWe've also added a Tomato Canning class for Saturday September 7th. Learn how to safely and deliciously can freshly picked paste tomatoes from our fields. You'll learn how to blanch and shock to easily remove the skins, and the difference between hot pack and raw pack canning techniques.

See all our class information here.



For more recipes please check out our CSA Recipe webpage.


Notes from the Field

If my Grandmother would have seen me she would have cursed me (in Polish). We had just finished processing our chickens for the first time and we were all crying. They never taught me this in the suburbs! Now it was real though. We were learning something basic and it made us realize how far the distance had become. A generation ago the farm was central to most people's lives, an uncle, a grandparent. Now it is nostalgic and romanticized, but the scent of fresh chicken could wake a Van Wrinkle.
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Words to Live By:

"The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious."
                                        -Tom Robbins


As told to us from a CSA member "Gelato is directly responsible for my broken leg feeling better today I am sure."






Grated Raw Beet Salad adapted from The New York Times

1/2 pound beets

3 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1 tablespoon extra virgin olive oil

2 tablespoon minced chives, mint or parsley (or a combination)

Salt to taste

Salad mix

1. Peel the beets with a vegetable peeler, and grate.

2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with salad greens, top with the grated beets and serve.

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Garlicky Greens adapted from 101 Cookbooks

1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes


To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. Tear the big leaves into bite-sized pieces. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

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Strawberry, Almond and Pea Salad adapted from Epicurious

1/2 cup almonds
2 tablespoons white wine vinegar
2 teaspoons whole grain mustard
1 teaspoon poppy seeds
1 teaspoon sugar
1/4 cup vegetable oil
Kosher salt, freshly ground pepper
1 cup sugar snap or snow pea pods, diced into small pieces
3 cups salad greens
8 ounces fresh strawberries, hulled, halved or quartered if large (about 2 cups)
1 ounce Parmesan, shaved

Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool.

Whisk vinegar, mustard, poppy seeds, and sugar in a large bowl. Whisk in oil; season with salt and pepper.

Add greens, strawberries, diced pea pods, and almonds to vinaigrette; toss to coat. Top with Parmesan.


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Balsamic Strawberry Sundaes adapted from Southern Living

1 pound fresh strawberries, quartered
1/4 cup sugar
4 teaspoons balsamic vinegar
8 round shortbread cookies
vanilla ice cream
Garnishes: chocolate curls, fresh basil sprigs

1. Combine first 3 ingredients in a medium bowl; let stand 1 to 2 hours at room temperature, stirring occasionally.
2. Place shortbread cookies on individual servings plates. Top cookies with ice cream. Spoon strawberry mixture over ice cream. Garnish, if desired. Serve immediately.

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Notes from the Field (con't)

It is important to remember this as we now harvest the animals from the winter. The chickens' feet, the pigs' liver, the lamb sweetbread. All of it is there for our use and the difficulty is only in our ability to acknowledge it's usefulness. Place some chicken feet in your broth and watch it become brodo with a heavy Italian accent, don a beret and make some pate from some liver, and peruse your cookbooks for sweetbread recipes. Enjoy!


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