Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday June 6th is your first CSA share pick up of the season. Please plan on picking up your share at your designated pick up location between 4pm-7pm. Pick up locations are at the Boulder Farmers Market, located on 13th street between Canyon and Arapahoe, or on the farm at the Farm Store, located at 7450 Valmont Road. All of us here on the farm are excited for the CSA season to begin.

Wednesday mornings change drastically once CSA season begins.This morning instead of heading out to plant and lay irrigation we were all in the hoop house harvesting 230 bunches of carrots, then out to gather pea shoots, prepare the flowers for market....and this year I kind of stood back and took it all in while listening to Jeff and Laura share their experiences of previous CSA seasons here at the farm with our new crew of interns. And it clicked! Not only is and has our CSA been about providing great food straight form the fields to our families, but it has also been about teaching future farmers about a model that they can duplicate within their own chosen community to provide a vibrant small farm, great food, healthy land and a solid sense of community. So, with this first week of CSA beginning, keep in mind that through the season we are not just focused on growing food, but also sharing the experience of something bigger that hopefully will continue to spread to new communities for generations to come.

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

Farm Store signFarm Store Our Farm Store is open and jam packed with produce, eggs, tons of pork, whole chickens, grassfed beef, lamb, eggs, coffee and wool. Open Wed - Fri 11-6, weekends 10-4.

Why Do I See Produce in the Store, That's Not In My Share? Our CSA is our top growing priority and everything we put in the ground is planted with you in mind. However, each season certain crops yield too little each week to provide to our 185 CSA member families. Last year we experimented with artichokes because we knew our CSA members were dying for them. But we never had enough in particular week for CSA pick-up. We'll keep working on it. Sometimes a crop will hit the store a couple weeks before there is enough supply for a CSA pick-up.

Notes from the Field

Ah, the winds of June have brought us together again. The first of many Wednesday evenings spent together at the market or farm.(Continued below)

In Your Share This Week:
  • bok choy
  • pea shoots
  • carrots
  • turnips
  • garlic scapes
  • salad mix
  • Fruit Share: coming next week!
  • Coffee Share: next week
  • Coming Next Week: snap peas, beets
Our Community

This year we're starting a column to highlight our members and the businesses and organizations they're involved in, so we can all support our wonderful, vibrant 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 Jessica Bonosoro, CHHC

I am a holistic health coach. I help busy women make simple healthy food and lifestyle choices so they can feed themselves and their families in a wholesome way while improving their overall health and happiness.

I coach individually as well as in groups and offer workshops on several healthy living topics.

The Balance Tree Health Coaching


Coming Up at the Farm:

PeachesWhere's the Fruit? We had hoped to have strawberries for you today, but alas they are behind this season. Next week we'll make up for it with both strawberries and (crossing fingers) cherries! Our western slope partners tell us it should be a good fruit year at long last, so we look forward to sharing the bounty with you.


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. Just drop us a line at:


Flower ShareFlower Share This is our first year offering a flower share. The share runs for 12 weeks, and will start in early July. Stay tuned.


Ben with carrots

            Ben and some sweet, sweet carrots.

Words to Live By:

In the spring, at the end of the day, you should smell like dirt.- Margaret Atwood




Makes about 1 cup

10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.


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Stir Fried Pea Shoots from

1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoon fresh ginger, minced
2 garlic cloves, finely minced
1/2 teaspoon sugar
1 1/2 lbs young pea shoots, loosely packed
1/4 teaspoon soy sauce
2 tablespoons oyster sauce

Rinse the pea shoots thoroughly in cold water twice, lightly drain.

In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.

Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.

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Turnip & Carrot Glaze

1 1/2 tablespoons butter
1 pound white turnips trimmed, peeled, cut in 3/4" cubes
2 large carrots, trimmed, cut in 1/2- inch thick slices on the diagonal
2/3 cup chicken broth
1 1/2 tablespoons brown sugar
1/2 teaspoon table salt
1/8 teaspoon black pepper
1 teaspoon fresh thyme leaves

In a large nonstick skillet with a cover, melt the butter on MEDIUM HIGH. When it's melted, swirl to coat. (If you start this while prepping the vegetables like I do, I'd recommend melting the butter on MEDIUM, so you don't brown and then scorch the butter like I did. Turn down the heat till you're ready, then turn to medium high.) Add the turnips and carrots in an even layer and cook undisturbed for 4 minutes. Stir again, let cook another 4 minutes. Add the broth, brown sugar, salt, pepper, thyme and lemon zest, and stir to coat. Cover, reduce heat to MEDIUM LOW and simmer until vegetables are just tender, about 8 minutes. Uncover and increase heat to HIGH, let cook, stirring frequently until liquid cooks down to a glaze, this took a few minutes.
Stir in lemon juice and serve immediately.

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Crispy Bok Choy
from a cookbook called "Vegetables and Vegetarian Dishes"

10 oz. bok choy [ Don't sweat the quantity too much; if you used 6 oz. or a pound I don't think it'd much matter]
ΒΌ tsp. salt
2 tsp. brown sugar
vegetable or sunflower oil for deep frying
3 tbsp. whole roasted peanuts

Shred the leaves and allow to air dry for at least two hours. They should be completely dry when you are ready to use them.

Mix the salt and brown sugar together in a bowl and set aside.

Heat the oil in a deep pan at least four inches high to about 375 - 400 degrees F.
Fry the leaves a handful at a time for about 30 seconds, or until slightly darkened and shriveled. Make sure they do not burn. Remove from the pan and drain on paper towels. Keep the leaves warm in a low oven (200 degrees).

When all the leaves have been fried, add the nuts and toss well. Serve with the salt and sugar mixture on the side, for sprinkling.

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Notes from the Field (con't)

We are excited to bring you some of the first tasty greens of the season. The salad mix is, we believe, the tastiest that we have ever grown. The interns Tim and Johnny are eating a pound a piece during lunch while Laura is countering them with a possible cookbook entitled, 88 ways of eating pea shoots.

Kid's Camp always keeps us alert as to being able to explain the sting of a nettle and where the sweetness of honey comes from. While Whitney and Dakota Rae amaze us with their ability to keep 10 children intrigued at the science of catching a chicken, of which Georgia is Ranch Champion. Ben is possibly the only human fluent in all animal dialects especially lamb and pig and Jeff can scare a vegetable patch into bunches with a glance. Kate and Kate are redefining the farm store as THE coolest place to be while Paul wonders if mowing the lawn twice in a day can be achieved. We are so thrilled that you have chosen to be with us as we bring you what our fields have to offer and are giddy to see you once again. See you soon.


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