Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday July 2nd is a CSA share pick. Please plan on picking up your share between 4pm-7pm at your designated location. We've got the first of the season's beets for you tonight as well as more juicy Colorado cherries!

Looking forward to seeing you,

Farmer Anne

Exciting This Week!

Curly EndiveEndive We continue to take you on a tour of the endive family this week with Curly Endive also known as Frisee or Chicory. Most people use curly endive raw in salads, typically in small amounts so that the bitter flavor does not become overwhelming. The green can also be briefly wilted and served warm or thrown in at the end of the soup making process. Enjoy!


Beets Each season we grow 3 different kinds of beets here on the farm: Red, Chioggia, and Golden.

Red Beets Red beets are the most common type of beet grown in North America. They are sweet and earthy tasting, and packed with Vitamin C and betaine which is great for heart health.

Chioggia beets Chioggia beets also known as the candy cane beet and the bullseye beet, are an heirloom beet from Italy. They taste just like regular purple beets, but are maybe just a little bit sweeter.

Golden Beets Golden beets, a little less sweet than their red cousins have a mellow, nutty flavor.



In Your Share This Week:
  • beets
  • chard
  • cilantro
  • endive
  • head lettuce
  • snow peas
  • Fruit Share: cherries
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: week 4/12
  • Coming Next Week: head lettuce, cherries
Words to Live By:

"The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious."
                                        -Tom Robbins

Coming Up at the Farm:

Early Cherry TomatoesSummer Crop Update The tomatoes won't be hiding from us for much longer, as summer crops are starting to come on strong. In the next few weeks summer squash and zucchini, green beans, peaches and fava beans will start to make their first appearances in your shares and then in August the tomatoes, peppers and eggplants will start to be bountiful enough to include in CSA shares. We can't wait to share all of them with you.

For more recipes please check out our CSA Recipe webpage.

Notes from the Field

There is nothing quite like delivering the harvest.  It is incredible to be able to work with such talented chefs.  It is an honor to be able to provide the ingredients to their creativity and even better to enjoy it!   

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Around the Farm

Bees in Lavender

The bees have been out this week visiting our blooming lavender. This fall when you enjoy our honey, see if you can taste some grains of lavender pollen in there.



Curly Endive and Bean Soup adapted from Bon Appetit

  • 3 tablespoons olive oil
  • 6 large garlic cloves, chopped
  • 2/3 cup diced ham (about 3 ounces)
  • 2 large heads curly endive, cut into bite-size pieces
  • 6 cups chicken broth
  • 1 15 ounce can Great Northern beans, drained


Heat oil in heavy large Dutch oven over medium heat. Add garlic; sauté until just tender, about 3 minutes. Add ham; stir 1 minute. Add endive, broth and beans; simmer until endive wilts and is tender but still bright green, about 10 minutes. Season with salt and pepper.

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Grated Raw Beet Salad adapted from The New York Times

1/2 pound beets

3 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1 tablespoon extra virgin olive oil

2 tablespoon minced chives, mint or parsley (or a combination)

Salt to taste

Salad mix

1. Peel the beets with a vegetable peeler, and grate.

2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with salad greens, top with the grated beets and serve.

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Spaghetti with Chard and Pecorino adapted from Giada De Laurentiis

1 tablespoon olive oil
2 onions, thinly sliced
2 bunches chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese (can substitute parmesan)
2 tablespoons toasted pine nuts
Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.


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Cherry Salsa adapted from Linda Larsen

  • 1/2 lb. sweet cherries, pitted and chopped
  • 1 Tbsp. lime juice
  • 1/4 cup cherry preserves
  • 1 Tbsp. minced red onion
  • 1 tsp. finely chopped jalapeno pepper
  • 1 Tbsp. finely chopped cilantro


Combine all ingredients in medium bowl and stir to blend. Cover and chill 1-2 hours to blend flavors. Serve with grilled meat, or with chips as an appetizer.

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Notes from the Field (con't)

When we do deliveries it is at the end of our day and the beginning of the restaurants'.  Chefs are anxious to prep for the days meals and so rather quickly are the boxes emptied into a pot or eggs grabbed and cracked for the evening's pasta.  The carrots will soon be spliced into ribbons of flavor and the spicy greens showered with lemon and oil.  We are pretty much hand to mouth in the field so when we are able to enjoy a meal at one of the restaurants do we come to appreciate the wonderful talents who work with our produce. 


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