Cure Organic Farm News


Greetings CSA Members-

Today, Wednesday July 29th 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

Green Zebra Tomatoes

Above: Some of the first green zebra tomatoes of the season. We should have large enough quantities for your CSA share in a few weeks.

This week we share some of our veggie storage tips!

Greens Greens bruise easily. Remember to handle them carefully. We harvest all of your greens the same day you pick them up, so they will last about a week in your fridge. We do wash all of our greens immediately after harvest. Damp or dry greens can be stored successfully inside of a plastic bag in your fridge. Wet greens will spoil quickly, so make sure to dry off any excess water by using a salad spinner or paper towels.

Roots For storage remove the tops about an inch form the root and place roots in plastic bag in the fridge. Most roots will store for about a month this way. If they become limp, rehydrate by soaking in cool water. Fresh from the farm roots do not need to be peeled as they are very tender. There's lots of nutrition in the skins!

Garlic All of the garlic you'll be getting from us the rest of the season has been cured, which means it can be stored on your counter top or in a cabinet, and does not need refrigeration.

Fruit Fruit is best stored and served at room temperature. The fridge slows the continued maturity of most fruits and also stunts the amount of sugars the fruit produces. If you will be enjoying your share sooner rather than later, try leaving it out on your counter and see if you notice a difference.



In Your Share This Week

  • carrots
  • cucumbers
  • head lettuce
  • kale/chard
  • onions
  • potatoes
  • sweet corn
  • Fruit Share: apricots and peaches
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: week 7/15
  • Coming Next Week: shallots, greens, carrots, peaches and more!



For more recipes please check out our CSA Recipe webpage.


Exciting This Week

Sweet CornSweet Corn This week's corn comes to you from our neighbors the Munsons. Their sweet corn is non-GMO and grown naturally.

Sweet corn is one of the few crops we don't grow on the farm. It's a crop that needs lots of space to thrive. On our small, diverse farm we don't have the room to spare to grow sweet corn. We hope you enjoy this treat from around the corner.


Purple CarrotsPurple Carrots In an effort to keep your salad bowl and side dishes colorful, this season we're growing an exotic carrot known as Deep Purple. It has a mild, sweet flavor and is fun to cut into disks for added color and pattern. Enjoy!

Purple CWith all of our carrots, remember to remove the green tops before you store them in the refrigerator. If you leave the tops on, the carrots will get limp very quickly.


Dilly BeansPickling Time! We have one spot left in this Saturday's 8/1 Mixed Vegetable Pickling Class.

Our classes are small, hands-on and you get to take home what you make. Chef Marilyn will be helping you pickle beans, beets and carrots and will be sampling her famous gardiniera.

Learn more


Words to Live By

“After a good dinner one can forgive anybody, even one's own relatives.”
                  -Oscar Wilde’s A Woman of No Importance


Around the Farm

2 Honey Jars

A tale of two honeys... Both of these jars of honey are from the same hive. Why the color difference? Each layer of the hive holds unique honey made from the pollen available to the bees at that time. As the flowers change, so does the taste and color of the honey. Our guess is that the lighter honey on the right is from thistle blossoms, and the amber colored honey on the left is from vegetable and flower blossoms later in the season.


  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301





Kale Salad with Root Vegetables adapted from Food & Wine

  • 2 pounds kale, stemmed and leaves very thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon agave syrup
  • Pepper
  • 1 carrot, julienned
  • 1 apple, peeled and julienned
  • 2 scallions or one small onion, thinly sliced


  • In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes.
  • Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, syrup and remaining 1/4 cup of olive oil. Season with salt and pepper.
  • Toss the carrot, apple, and scallions/onion with the kale. Add the dressing and toss again. Season with salt and pepper and serve.


(back to top)


Pickled Vegetable Salad with Nori Vinaigrette adapted from Bon Appetit

  • 6 radishes, trimmed, thinly sliced
  • 2 large carrots, peeled, julienned
  • ½ medium onion, thinly sliced
  • ½ cucumber, thinly sliced
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1¼ cups unseasoned rice vinegar, divided
  • 2 toasted nori sheets
  • ¼ cup vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin (sweet Japanese rice wine)
  • 5 oz. lettuces
  • Place radishes, carrots, onion, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 cup vinegar, and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.
  • Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining ¼ cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.
  • Do Ahead: Nori vinaigrette can be made 3 days ahead; cover and chill. Vegetables can be pickled 1 day ahead; keep chilled.


(back to top)


Coconut, Shrimp and Corn Chowder adapted Real Simple

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 pounds potatoes (peeled, if desired), cut into a 1/2-inch dice
  • 3 cups corn (from 6 ears fresh)
  • 1 13.5-ounce can unsweetened coconut milk
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • kosher salt and black pepper
  • 1/2 pound medium shrimp, peeled and deveined
    1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 3 minutes.
    2. Add the garlic, potatoes, and corn and cook for 1 minute.
    3. Add the coconut milk, broth, cumin, coriander, 1 ½ teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil.
    4. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
    5. Add the shrimp and simmer until pink and cooked through, about 3 minutes. Ladle the soup into individual bowls.

(back to top)


Grilled Peach Pizza adapted from Martha Stewart

    • 2 peaches, cut into 1/2-inch wedges
    • 1 pound fresh mozzarella cheese, thinly sliced
    • 3 grilled pizza dough crusts
    • 12 thin slices prosciutto, cut in half
    • 1/3 cup fresh basil
    • Extra-virgin olive oil, for drizzling

  1. Heat grill to high. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.

  2. Preheat oven to 400 degrees (or heat grill to medium). Sprinkle cheese on grilled pizza crusts. Bake or grill, covered with lid, directly on grates, until cheese melts and is bubbling, about 8 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto, and basil. Drizzle with oil.



(back to top)