Cure Organic Farm News


Greetings CSA Members-

Today, Wednesday July 15th is a CSA share pick up. Please plan on picking up your share at your chosen pick up location between 4pm-7pm.

We look forward to seeing you tonight.

Farmer Anne


Notes From the Field

The Kropp Brothers

Above: Kevin and Kris Kropp of First Fruits.

Today we're thrilled to have cherries for you from First Fruits in Paonia, CO. First Fruits and the Kropp brothers have supplied the majority of our fruit share fruit for years. We love partnering with them. They along with Rancho Durazno in Palisade are truly your CSA fruit farms.

Why are we so excited about First Fruit cherries?

This spring First Fruits was about 3 hours away from 95% of their fruit making it through the cold weather (an incredible number for any season). Suddenly one evening, temperatures dipped and they lost 95% of all of their crops in a night. Crop insurance covered their peaches, plums, apricots, apples and pears. Their cherries and grapes were not covered. We feel blessed to have the tiny bit of fruit that made it through the frost for you tonight. Because of their long standing relationship with our farm and CSA members, they wanted to make sure they had something for you this season.

(FYI- The cherries you've gotten for the last couple weeks came from Rancho Durazno in Palisade, CO. Another long standing friend and partner of our farm.)


In Your Share This Week

  • carrots
  • chard
  • fava beans
  • garlic
  • new potatoes
  • salad mix
  • Fruit Share: cherries & apricots
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: week 5/15
  • Coming Next Week: fava beans, greens, beets, cherries and more!



For more recipes please check out our CSA Recipe webpage.


Exciting This Week

Fava BeansChef Marilyn is in the House Again! Tonight Marilyn will be sampling fava beans and showing you a super simple and delicious way to grill them. Don't miss this special chance to get tips from a master as well as some goodies!


CherriesFruit By The Case Cases of apricots and cherries are now here! If you're looking for fruit for preserving, or just want to eat your bodyweight in the season's juiciest treats, we now have available:

  • Apricots $2/pound when you buy a 15 pound case
  • Cherries $5.75/pound when you buy a 15 pound case

Drop us a line to reserve your case at the farm store.


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


Around the Farm

Farmer Lauren with favas

Farmer Lauren loves the fava beans. She hopes you will too!



  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301





Grilled Fava Beans from Saveur

2 lbs. fava beans in the pod
3 tbsp. extra-virgin olive oil, plus more for drizzling
Sea salt and freshly ground black pepper, to taste
1 lemon, halved
2 oz. Parmesan

1. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Put favas into a large bowl, drizzle with 3 tbsp. oil, and season with salt and pepper.

2. Grill favas, turning occasionally, until charred and soft, about 6 minutes.

3. Transfer favas to a serving platter. Drizzle with olive oil and squeeze lemon juice over the top. Season with salt and, using a peeler, peel thin strips of Parmesan over the top of favas. Let cool for 5 minutes before serving.

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Garlicky Sauteed Swiss Chard adapted from Melissa D'Arabian

2 tablespoons olive oil
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 large bunch chard, ribs removed and chopped, leaves roughly chopped
Kosher salt
Splash red wine vinegar

Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard. Add the chopped Swiss chard ribs and saute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.

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Crunchy New Potatoes adapted Good Food Magazine

  • 12-16 small-medium new potatoes, unpeeled
  • 2 tbsp olive oil
  • 1 tsp paprika


Heat oven to 400 degrees. Boil the potatoes for 10 mins, then drain well. Arrange on a baking sheet, then crush each one lightly with a potato masher. Drizzle with olive oil and sprinkle with paprika, sea salt and freshly ground black pepper. Bake for 20 mins until crispy.

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Grilled Chicken with Spicy Cherry Sauce from

  • Cooking spray
  • 1 cup chopped pitted sweet cherries
  • 1/4 cup dry red wine or water
  • 1 garlic clove, minced
  • 1/8 teaspoon cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon cherry preserves
  • 4 (4-ounce) skinless, boneless chicken breast halves


1. Prepare the grill. Then lightly spray the grill rack with cooking spray.

2. Lightly crush cherries in a small saucepan. Add the wine or water and next 6 ingredients (through preserves). Bring the mixture to a boil; reduce heat, and simmer, stirring occasionally, 10 minutes.

3. Grill the chicken, covered, for 4 minutes on each side or until it is cooked through. Serve chicken topped with cherry sauce.


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