Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday July 24th is your CSA share pick up. Your share will be available from 4-7pm at your chosen pick-up location.

Farmer Anne

Exciting This Week!

Cippolini OnionsCipollini Onions (pronounced chip-oh-lee-nee) are flat-shaped, white onions (with an occasional hint of green or purple on the inside) and have a thin onion skin. The cipollini onion is considered somewhat of an exotic food, but is becoming more mainstream as time goes by. Cipollini's have a mild, semi-sweet flavor. The sweetness is somewhat less than shallots and similar to red onions and vidalia onions, but a bit milder. This onion's flat shape is helpful for roasting and cooking. These onions are great on pizzas, sandwiches, roasted whole... Let us know what you think and how you wind up using them.

In Your Share This Week:
  • broccoli
  • cipollini onions
  • fava beans
  • green beans
  • head lettuce
  • kale
  • summer squash
  • Fruit Share: cherries
  • Coffee Share: this week
  • Flower Share: week 7 of 12
  • Coming Next Week: summer squash
Around the Farm

The bees have been very busy on the farm and the honey is flowing. Farmer Maggie took this shot of the hives overflowing with honey from their labors.

Honeycomb July 2013

This is truly wildflower honey because it's such a mix of blossoms, but this week's haul may have some zucchini influence because the bees have been all over the squash blossoms.

We take honey from the hives in the fall. Look for this honey to hit our shelves in the store in September.

Coming Up at the Farm:

TomatoesTomatoes We've been picking our first pints of cherry tomatoes and hauling tiny amounts of heirlooms from the fields. The crops are looking great at this point and should make an appearance in your shares in August. We have some fun new heirloom varieties we can't wait to share with you this season. Stay tuned for more details.


For more recipes please check out our CSA Recipe webpage.


Notes from the Field

A good day for an otter is a nightmare for a crawdad. Thus, the cycle of nature goes on. We are excited to let you know that for the first time in 40 years an otter has taken up residence here in Boulder. One of our campers parents works for open space and let us know the good news ( we are attempting to relay the info on to the otter but cannot find a translator).

Words to Live By:

"The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them."

                              ~ Ralph Waldo Emerson



Fava Puree (from Saveur)

1 1⁄2 lbs. shelled fresh favas (4–5 cups) from 5–6 lbs.
unshelled favas
4–6 tbsp. fruity extra-virgin olive oil
Freshly ground black pepper
1⁄2 tsp. fresh lemon juice
15–20 thin slices crisp, toasted baguette (optional)
8–10 leaves fresh mint, sliced into thin ribbons
15–20 shavings pecorino (optional)

Bring a medium pot of salted water to a boil over high heat. Add favas and cook until bright green, 1–2 minutes. Drain favas, rinse under cold running water, and drain again. Peel favas and discard skins.

2. Heat 4 tbsp. of the oil in a medium saucepan over medium-low heat. Add favas and a pinch each of salt and pepper. Cook, stirring often and adding a little water to keep beans moist, if necessary, until favas are tender, about 5 minutes.

3. Purée favas in a food processor until smooth. Transfer to a bowl and season to taste with lemon juice, salt, and pepper.

4. To serve fava purée on toasted baguette slices, brush toasts with remaining olive oil, then spread with some purée. Garnish fava purée with mint and/or pecorino, if you like.


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Kale & Walnut Pesto from Bon Appetit

1 medium bunch kale, center ribs and stems removed
Kosher salt
1 garlic clove, crushed
1/4 cup finely grated Parmesan
1/4 cup walnuts, toasted
1/2 cup olive oil
1 tablespoon (or more) fresh lemon juice
Freshly ground black pepper

Blanch kale in a large pot of boiling salted water, about 1 minute. Drain and rinse with cold water to cool; wring dry in a clean kitchen towel. Transfer to a food processor, add garlic, Parmesan, and walnuts, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice and season with salt and pepper. Great over pasta.


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Grilled Summer Squash Salad adapted from Bon Appetit

4 tablespoons olive oil, divided, plus more for grill
1/2 cup onion, thinly sliced
3 tablespoons white wine vinegar
Kosher salt, freshly ground pepper
1 pound summer squash or zucchini, cut into 1/2-inch-thick wedges
2 cups lettuce
1/4 cup feta or goat cheese, crumbled

Prepare grill for medium heat; lightly oil grill grates.

Combine onion and vinegar in a large bowl; let sit 5 minutes. Gradually whisk in 3 Tbsp. oil. Season with salt and pepper and set aside.

Brush squash with remaining 1 Tbsp. oil and season with salt and pepper. Grill until tender and charred in spots about 3 minutes per side. Let cool slightly and toss with onion and half of vinaigrette. Toss lettuce with remaining vinaigrette in a medium bowl and season with salt and pepper. Divide squash among plates and top with salad and feta.

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Honey Roasted Cipollini Onions from Tyler Florence

15 cipollini onions

Extra-virgin olive oil

About 1/3 cup balsamic vinegar

1/3 cup honey

1/2 bunch thyme, leaves removed

Kosher salt and freshly ground black pepper

Preheat oven to 325 degrees F.

Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.

In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.

In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.


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Notes from the Field (con't)

Missy our resident pig momma is now in the nursery next to the hoop houses nesting and awaiting the arrival of her brood. Hank and Franny will be moving to new pasture tomorrow and the bog which has become the bath of the mangalitsa's behind the store will be drained tommorow and they'll get new pasture as well. We will move the Berkshires that are in the field, over to the grotto with Wilbur so that he doesn't become too lonely and the sheep we are thinking of building a 20 ft. fence so that they can't jump out and meander like they did this week (it is really true that you can count jumping sheep in your sleep quite literally).

The interns are 4 star generals now and teach us more than we teach them. We are sad to see Maggie leave after such a wonderful time, but she is needed down in Chiapas (no she is not a Marxis revolutionary) to research the bees with a leading bee scientist on a Fulbright scholarship. We can think of no one more deserving or able than Maggie to excel in this new chapter. We wish her all the best. And so as we ease into the high tide of summer with waves of fava's and green beans pounding our shore we gently avert the swell and play in the surf. Enjoy!



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