Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday July 3rd 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!

GreensStoring Greens Keeping your greens fresh in the fridge is a simple process. Remove any bands, twist ties, etc. Most greens can be kept in an air‐tight container or plastic bag with a damp cloth, to keep them from drying out. Do not wash or soak your greens before you put them in the fridge. Water droplets on the greens will turn them brown and mushy.


Kim & Jake's CakesGluten Free Baguettes We'll have Kim & Jake's Cakes gluten free baguettes in the store again this week. Last week's batch flew off the shelves. You really can't believe these loaves are gluten free. If you have questions or comments about the new products we're carrying in the store, please let us know.

In Your Share This Week:
  • carrots
  • garlic
  • head lettuce
  • kale
  • snow peas
  • turnips
  • Fruit Share: strawberries/cherries
  • Coffee Share: next week
  • Flower Share: Larkspur
  • Coming Next Week: fava beans, beets
Around the Farm

Hank takes a bath.

Hank in bath


Hank in bath


Hank in bath


Coming Up at the Farm:

Dill PicklesClasses Our Tomato Canning class sold out in a flash. We still have spots available in our 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.

. See all our class information here.


Pet Policy

Please help us keep the animals here at the farm safe by leaving your pets at home. Our chickens, ducks, pigs and sheep thank you.



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:

"I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals."
                                                 ― Winston Churchill





Ginger Carrot Juice adapted from

2 c water

2 c carrots

1 tbsp fresh lemon juice

1 tsp ginger

¾ c ice cubes

Add all ingredients to a blender and blend to desired consistency.

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Kale with Garlic and Lemon adapted from Fine Cooking

Kosher salt
2 lb. kale, stemmed, leaves cut into 1-inch strips
3 Tbs. extra-virgin olive oil
10 large cloves garlic, thinly sliced
1 Tbs. fresh lemon juice
Freshly ground black pepper

Bring an 8-quart pot of well-salted water to a boil over high heat. Working in batches, boil the kale just until tender, about 3 minutes. Drain well.

Put the oil and garlic in the pot. Cook over medium-low heat, stirring occasionally, until beginning to turn golden, about 6 minutes. Raise the heat to medium high, add the kale and 1/2 tsp. salt and cook, stirring, until tender, 3 to 4 minutes. Sprinkle with the lemon juice. Season to taste with salt and pepper.

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Garlic Snow Peas adapted from

2 cups fresh snow peas (washed, dried, and trimmed)

1 -2 tablespoon sesame oil

3 minced garlic cloves

salt & pepper

Heat pan on medium-hi heat . Add oil and heat until hot, dump in peas. About 1 minute after stir frying add garlic and seasoning. Quick fry just till bright green and still crisp. Cooking time is an estimate -- do not over cook or they will turn a dull green and go limp. Remove and serve while still hot.

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Garlic Mashed Turnips adapted from various sources

2 pounds turnips, peeled and cut into chunks
8 cloves garlic, peeled and sliced
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 tablespoons chopped fresh chives

Place the turnips and the garlic in a saucepan with a tight-fitting lid. Add water to fill about halfway, cover, and place over medium-high heat. Bring to a boil, turn down the burner, and simmer until quite soft (about 15 minutes). Drain the turnips and garlic very well.

Using a potato masher, mash the turnips and garlic together. Stir in the butter, salt, pepper, and nutmeg, and mix well.

Just before serving, stir in the chives.

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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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