Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday July 11th is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location. With last weeks rain we are all feeling refreshed and the fields are lush with new growth and lots of weeds. On Monday we spent quality time with the tomatoes weeding and trellising. With their millions of tiny yellow flowers, they promise to offer an abundant tomato crop this season. Hope you are enjoying your share.

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

PigletsPiglets We've rotated some of our pigs back to the Farm Store location, so you can visit with them during CSA pick-up. Please be mindful of the electric fence surrounding them.


HoneycombObservation Beehive Check out our new observation beehive in the Farm Store. You can literally watch our bees build their hive and fill it with honey. Did you know that each worker bee will produce one teaspoon of honey in her lifetime? It takes a lot of bees to fill each of those jars!

Notes from the Field

One of the most rewarding aspects of farming is that you are forced into a continual state of remaining teachable. There is no such thing as a know it all and right when you think you understand a thing or two you inevitably are placed in the corner with a dunce cap.(Continued below)

In Your Share This Week:
  • beets
  • broccoli/cauliflower
  • chard
  • carrots
  • head lettuce
  • snow peas
  • summer squash/zucchini
  • Fruit Share: cherries & apricots
  • Coffee Share: this week
  • Flower Share: week 3 of 12
  • Coming Next Week:summer squash & zucchini, chard, carrots, peaches
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 mention Innovative Foods, the fine folks that process our pork and lamb. Innovative is a small, family run USDA butcher shop, located in Evans, CO. We've had a partnership with them for many years now. They not only process our meat, but have a small retail shop at their location. Their services are sought out across the front range by both farms and restaurants. They have a team of experienced butchers that custom cut every order. These guys are the butchers you remember from childhood. We feel lucky to have them in our community.

Coming Up at the Farm:

Pork SausageMore Pork On Its Way Paul picks up our latest batch of fresh brats and italian sausages later this week. Stop in the store this weekend to get yours. Also coming soon is pancetta, hand made with our pork, by the fine folks at Il Mondo Vecchio in Denver.  


Dill PicklesPickling Classes We're starting to make plans for our fall classes and are working on a pickling series. More details will be coming. Want to see what classes are coming up? Check out our Class page on the website.

Have an idea for a class you'd like to see? Let us know.


Kids Camp

Our Kids Campers have been busy growing veggies for our Elder Share donation program.

Words to Live By:

"I'd just give people olive oil and bread and lead them to a wonderful garden. 'There it is,' I'd say, 'help yourselves.' "
-Alice Waters, years ago, on her ideal restaurant



Roasted Beet with White Balsamic & Citrus Dressing (from Fine Cooking)

1/2 lb. beets (4 to 5 medium)
2 Tbs. extra-virgin olive oil
1/4 tsp. kosher salt

For the dressing:
1/4 cup strained fresh orange juice
1 Tbs. white balsamic vinegar
1 tsp. fresh lemon juice
1/4 tsp. sea salt; more to taste
Freshly ground pepper
1 to 2 Tbs. chopped fresh chives (optional)

Position a rack in the center of the oven and heat the oven to 450°F. Trim, peel, and cut the beets into 1-inch wedges. Discard the greens or save for another use. Put the beets in a shallow 9x13-inch (or similar) baking dish, toss them with the olive oil and salt until thoroughly coated, and then arrange them in a single layer. Roast the beets, stirring after 20 minutes, until tender when pierced with a fork or skewer and lightly browned on the edges, 30 to 40 minutes.

Meanwhile, whisk the orange juice, vinegar, lemon juice, salt, and pepper in a small bowl until the salt is dissolved.

Remove the beets from the oven and while they're still hot, drizzle the dressing over them, tossing to coat. Let the beets cool to room temperature to meld the flavors. Taste and add more salt, if necessary. Serve at room temperature or gently warmed, topped with the chives, if using.

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Summer Squash with Thyme & Toasted Pine Nuts (from Fine Cooking)

2 lb. small pattypan or other summer squash
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 tsp. fresh thyme leaves
2 to 3 Tbs. mild-buttery extra-virgin olive oil
3 Tbs. toasted pine nuts

Cut the squash from stem end to blossom end into slices about 1/4 inch thick (if using yellow or crookneck squash, just cut into 1/4-inch rounds). Fit a steamer basket in a pan, add water up to the basket level, and bring the water to a boil over high. Add the squash, season generously with salt and pepper, and cover the pan. Reduce the heat to low and steam until tender, 5 to 6 minutes. Transfer to a serving bowl or platter and sprinkle with the thyme. Cover to keep warm. Just before serving, drizzle with the olive oil and gently lift the slices of squash so the oil gets distributed. Sprinkle with the pine nuts and serve immediately.

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Freezing Snow Peas (from The Farmers' Almanac)

Preparing to Eat, Cook or Freeze~
Pinch off the ends and pull to remove the strings along the seams of the pods before eating or freezing. The fresh peas can now be eaten raw, stir-fried, steamed, stored in a plastic bag in the refrigerator for two weeks or frozen.

The peas must be blanched before storing in the freezer. To blanch, add 4 quarts of water to a pot and bring to a boil. While water is heating, prepare the pods as instructed in previous paragraph. Add 2 to 3 cups of pea pods to the boiling water and cover. Time for exactly 2 minutes and remove promptly from heat. Drain off water and place the pea pods immediately in a bowl of ice water for 2 minutes. Remove from bowl and dry pea pods on paper towels. Place snow peas or sugar snap peas into freezer bags or containers, seal, label and store in freezer.

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Bacon Wrapped Stuffed Apricots from Fine Cooking

24 dried apricots (about 7 oz.)
3 oz. plain Havarti, cut into 1/2- to 3/4-inch squares, 1/4 inch thick
24 almonds (about 1 oz.)
12 strips bacon (about 12 oz.), cut in half crosswise
24 toothpicks, soaked in water
Freshly ground black pepper

Heat a gas grill to high or prepare a hot charcoal fire.

Pry open the apricots and put a piece of cheese and an almond into each one. Wrap a piece of bacon around each apricot, trimming as necessary so it overlaps by 1/2 inch, and secure it with a toothpick. Season the apricots all over with pepper.

Reduce the grill heat to medium (scatter the coals a bit or raise the grate if using charcoal). Use tongs to grill the apricots on all sides with the grill open, propping them between the bars to hold them up on the narrow sides. Move the apricots around often to avoid flare-ups. Cook until the bacon is crisp all over, about 6 minutes total. Serve immediately and remind guests to remove the toothpicks.


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Notes from the Field (con't)

This theory is always played out rather comically in the form of the the crew and ourselves. By this point of the season you have taught the interns how to harvest without the need of band aids, how to drive the tractor without needing to take out a loan to pay Mark the mechanic, how to care for the animals without needing to apologize to the sheep and how to enjoy 104 degrees!

The grace in this aspect of farming is that teaching others to avoid some mistakes of your own allows you to laugh at the folly of yourself. Each season the interns give us so much pride and comic material that it is a well balanced diet of what it is to be human. To remind Tim that numbers above 100 can become confusing, to remind John that tractors have feelings too and to tell Paul that eight years of failing the internship program only makes you stronger.

So as the snow peas fade into the taste buds of long ago and cauliflower is our new best friend let us not forget the lesson of the fava bean,

"O snail

Climb Mt Fuji

But slowly




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