Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday July 16th is a CSA share pick. Please plan on picking up your share between 4pm-7pm at your designated location.

If you've been waiting for the fava beans to arrive, wait no more! We've also got the first zucchini of the season to share with you.

Looking forward to seeing you,

Farmer Anne

Exciting This Week!

Green BeansString Beans String bean season has begun on the farm! Sometimes known as snap beans, or green beans, they are found to be a good source of B vitamins, calcium, iron, magnesium, phosphorus, potassium, copper, and some phytonutrients (lutein, zeaxathin, beta-carotene, etc.).

We grow several different varieties each season, which will all make an appearance in your CSA share at some point:

Green Snap Beans- the traditional "green bean"

Haricot Vert Beans- a green bean that is more slender than a typical green bean

Yellow Wax Beans- these are pale yellow beans, the same size as green beans

In Your Share This Week:
  • beets
  • chard
  • green beans
  • head lettuce
  • onions
  • summer squash/zucchini
  • Fruit Share: cherries
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: week 6/12
  • Coming Next Week:salad mix, carrots, summer squash, cherries

Notes from the Field

It starts with clouds in the distance,  then the breeze, and then the maelstrom, but only for 2 minutes. Then the sun returns and you wonder what that was all about.   (Continued below)

Words to Live By:

"Weather means more when you have a garden. There's nothing like listening to a shower and thinking how it is soaking in around your green beans."                                                    --Marcelene Cox

Coming Up at the Farm:

Garlic dryingGarlic We hope you've enjoyed the fresh garlic that has been in recent CSA shares. If you pick up your share at the farm, you've seen the hundreds of heads of garlic we're drying. If you're wondering what it's fate is, rest assured it is destined for your CSA share later this season. We'll also save about 50 pounds of it as seed for next season's garlic crop.

We've been growing soft neck garlic for the past few seasons, and have been able to save enough seed for this year's entire crop, which we're very proud of!

Around the Farm

Kids Camp Beet Harvest

This week our kids campers had fun helping with the beet harvest. We hope you enjoy their efforts.



Garlicky Beet Delight from

6 medium beets
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
salt to taste

Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker). Remove the skins by running cold water over the boiled beets, and then slipping of their skins. Slice the beets and toss with the olive oil, vinegar, garlic, and salt.

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Chard Tacos from

1 1/2 tablespoons olive oil
1 large onion, cut into 1/4-inch slices
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1/2 cup chicken broth
1 bunch chard, tough stems removed and leaves cut crosswise into 1 1/2-inch slices
1 pinch salt
12 corn tortillas
1 cup crumbled queso fresco cheese
3/4 cup salsa

Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.

Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.

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Green Beans with Shallot Dressing (from

1 slice bacon
1/2 pound thin French green beans (haricots verts)
3 tablespoons extra-virgin olive oil
2 teaspoons Dijon-style mustard
2 teaspoons white wine vinegar
1 teaspoon bacon drippings
1 tablespoon minced shallot

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slice on a paper towel-lined plate. Let cool and crumble bacon. Reserve 1 teaspoon of bacon drippings.

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 3 minutes.

Whisk together olive oil, Dijon-style mustard, vinegar, bacon drippings, and shallot in a bowl. Toss hot, steamed green beans in a bowl with the dressing and crumbled bacon, and serve.

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Sour Cream Cherry Cake from CSA member Toni Dash's Boulder Locavore blog

Cake Ingredients:

· 2 ½ cups of flour (I used King Arthur's Gluten Free blend)

· 1 ½ cup plus 2 tablespoons granulated sugar

· ½ teaspoon salt

· 3 teaspoons baking powder

· ½ cup sour cream

· Approximately 12 large cherries, stemmed, pitted and sliced in half

· 2 cups heavy whipping cream

· 1 teaspoon vanilla

· 2 eggs

Pie filling ingredients:

· 3 cups, stemmed, pitted cherries rough chopped (I used Bing)

· 1 tablespoon lemon juice

· ¼ cup water

· 2 tablespoons corn starch

· 1/3 cup sugar

· 1/8 teaspoon almond extract

Check out CSA member Toni Dash's blog post on Boulder Locavore for gorgeous pictures and all the steps for making this luscious cake.

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Notes from the Field (con't)

The first reaction we have when the hail begins is, "polka dot chard." Then really bruised arugula, yikes!, but mostly it's, "Gracie!  Fetch the rain coats quickly!!!!" 

Colorado never ceases to amaze us and farming it's bountiful soil always brings joy.  So enjoy the first beans and kiss the fava's goodbye.  The chapter is now entitled, Summer Full Bloom.


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