Cure Organic Farm CSA Newsletter


Greetings CSA Members,

And so it begins! Today, Wednesday June 4th is your first CSA share pick up of the season. Please plan on picking up your share at your chosen designated pick up location between 4pm-7pm. Pick up locations are at our market stand at the Boulder Farmers Market, located on 13th street between Canyon and Arapahoe (on the west side of the street, closer to Arapahoe), or on the farm at the Farm Store, located at 7450 Valmont Road. We have a great share for you tonight with the season's first sweet carrots and tender, crisp greens. We are looking forward to seeing you tonight.

Farmer Anne

Exciting This Week!

2014 Crew

The Crew Wondering who's growing and harvesting your veggies? This season we're excited to have Grace Rahn, Ryan Curran, Brenna Regan and Gracie Nichols on our crew. They bring us farm experience from up and down the east coast and here in Colorado. You can get to know them a little better here. Stay tuned to our "Notes from the Field" column below, for entertaining stories about them throughout the season.


StrawberriesFruit Share Throughout the season we work with partner farms First Fruits and Rancho Durazno, on the western slope of Colorado to bring the best organic, local fruit.

This first week of CSA there is not enough local fruit available for our fruit share members so we've reached out to the folks at Grower's Organic in Denver to provide you with organic strawberries from farms in California. Grower's Organic works personally with family farms across the United States to distribute their food to restaurants and small grocers in the Front Range.

The fruit crops on the western slope are looking promising and we'll have cherries for you in the next couple weeks. Late frosts left the cherries and apricots a little light this season, but peaches, plums, pears and apples are looking good.


Produce BoxReturn Your Box If you pick up your vegetable share at the Boulder Farmers Market, please remember to bring your box back with you each week. These special waxed produce boxes are pricey. We appreciate you helping us to reuse them each week.

In Your Share This Week:
  • bok choy
  • carrots
  • pea shoots
  • radishes
  • salad mix
  • Fruit Share: strawberries
  • Coffee Share: next week
  • Flower Share: hopefully next week
  • Coming Next Week: carrots, salad mix, bok choy

Notes from the Field

It usually begins like this.  One week snow, the other wind, the next the deluge and now the desert.  Welcome to farming in Colorado!

You hit the ground running around here, literally.  The two Mangalitsa sows (Butter & Marjoram or Franny & Dumpy whichever you prefer) have just in these last couple of days given birth to 19 piglets.  They are extremely adorable and well loved by their Mommies as well as our interns.

We have quite the crew this season with Ryan, Gracie, Grace, Brenna and Leigh. They are just as adorable and we try our best to take the very best care of them. 

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Coming Up at the Farm:

Jam ClassFarm Classes Our first Jam Making Class on Saturday, June 14 is now sold out. We still have space available in our July, August and September jam classes. Each class teaches you an easy way to make jam and allows you to take home several jars.

We also have Pickling and Tomato Sauce classes coming up this season. Our classes give you a chance to learn hands-on in our farm kitchen and take home what you preserve. See our class schedule here.


CoffeeCoffee Share Coffee Share will start next week and runs every other week. We still have shares available if you'd like to add it. It's $100 for 10 weeks, 1 pound of coffee per week. Just drop us a line at:


Kim and Jakes CakeBread Share

This season we'll be offering Kim & Jake's Cakes baguettes via a Bread Share.Their bread is delicious, made in their shop in south Boulder, and is gluten free and vegan.

Like coffee share, bread will be available at pick-up every other week. It will be $7.00/24 oz. loaf. Next week we'll have some loaves available for you to check out and we'll begin sign-ups for this share. Bread share details:

  • Every other week, first bread pick-up 6/25
  • 9 pick-ups during the 20 week CSA season
  • $63 per bread share ($7.00/loaf)
  • each loaf is gluten free, vegan and amazing


Flower ShareFlower Share This is our third season offering a flower share. The first few Agrostemma are about to bloom, so we anticipate we'll be able to begin flower share next week. Flower share runs for 12 of our 20 CSA weeks.

Words to Live By:

"I love the slow way of cooking. I like the country foods: the greens and the beans and the cornbreads and the biscuits. Not just for the taste, but because it infuses the house with an aroma that says "You are welcome. You're going to have some good food. It's going to take some time. And once you eat it you won't want to leave." --Maya Angelou

Around the Farm

Mangalitsa in mud

This is Franny, one of our mangalitsa sows. She loves mud baths, organic veggies and her cuddly new piglets. (photo courtesy of farmer Gracie)



Pork and Bok Choy Stir Fry adapted from Eating Well

  • 8 ounces soba or rice noodles
  • 3/4-1 pound pork tenderloin, trimmed
  • 1/3 cup water
  • 1/4 cup rice wine or dry sherry
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon peanut oil or canola oil
  • 1 medium onion, thinly sliced
  • 1 pound bok choy (about 1 medium head), trimmed and cut into long, thin strips
  • 1 tablespoon chopped garlic
  • 1 tablespoon Sriracha sauce
  1. Bring a large saucepan of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water and set aside.
  2. Meanwhile, slice pork into thin rounds; cut each round into matchsticks. Whisk water, rice wine (or sherry), soy sauce and cornstarch in a small bowl.
  3. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add bok choy and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the pork, garlic and Sriracha sauce; cook, stirring, until the pork is just cooked through, 2 to 3 minutes.
  4. Whisk the cornstarch mixture again, add it to the pan and bring to a boil. Cook, stirring, until the sauce has thickened, 2 to 4 minutes. Serve the pork and vegetables over the noodles.


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Saffron and Pea Shoot Risotto adapted from Eating from the Ground Up

1 medium onion, diced, or two shallots diced
1 1/2 cups arborio rice, unwashed
5 cups chicken stock
3 T butter
1/2 cup dry white wine
a hefty pinch of saffron threads
1/3 cup parmesan cheese
a large handful of pea shoots, roughly chopped
salt and pepper

Heat the stock till boiling, then lower the heat so that it is barely simmering. In a medium heavy bottomed saucepan, melt half the butter. Add the onion or shallots and cook until translucent, about 8 minutes. Add the saffron. Then add the rice, and stir for about 4 minutes, until the rice is shiny but not brown. Add the wine, and stir until it is all absorbed. Begin adding the chicken stock, 1/2 cup at a time. Never let the rice dry out, and keep stirring. Add another 1/2 cup of stock every few minutes, or when the rice is in danger of drying out. It should take 20-30 minutes from when you add the rice. Salt a bit as you go. In the end, add the parmesan, the rest of the butter, the pea shoots, and as much salt and pepper as tastes good to you. Let it sit for a few minutes, and then serve.

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Radish Bacon and Walnut Salad adapted from Patty's Food

For the Salad
1 cup sliced French Breakfast radishes
1 cup lightly chopped walnuts
4 strips bacon, cooked and cut into thick slices
1 cup radish greens, torn into bite site pieces

For the Creamy Vinaigrette
1 tablespoon crème fraiche or sour cream
2 tablespoons toasted walnut oil or olive oil
1 teaspoon sherry vinegar
1 teaspoon raw honey
Sea salt & freshly ground black pepper, to taste

Place the radishes, walnuts, bacon and radish greens into a medium size bowl.  In a small bowl whisk together the crème fraiche or sour cream, oil, sherry vinegar, honey, sea salt and pepper.  Spoon the dressing over the radish mixture and gently stir to coat.

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Strawberry Summer Cake from Smitten Kitchen

6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved

See recipe directions here.

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Notes from the Field (con't)

In the farm store this year is Tatjana, Casey, Jake and Susan who have already impressed us with their wonderful care for the garden beds and ability to hose down the sows with effortless ease, and for Kids Camp Christina and Talia are making us envious with their games and adventures.
And now as we all can see and feel, the winter is officially over and with that we welcome these first shoots of summer.  We are all so excited to share this first harvest with you.  We hope you enjoy these first greens and we welcome you to our humble port as we set sail yet again upon the seas of the season.


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