Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday July 30th is a CSA share pick. Please plan on picking up your share between 4pm-7pm at your designated location.

Some of the season's first peaches have finally arrived for fruit share and we can't wait for you to try them.

Looking forward to seeing you,

Farmer Anne

Exciting This Week!

First FruitsFirst Fruits This week we're ecstatic to have peaches for your fruit share. Our peaches this week come from the Kropp family who own First Fruits in Paonia.

This week's peaches are cling peaches (the pits cling to the flesh of the peach.) Later this season we'll have free stone peaches available. If you're looking to do some canning, free stone peaches are a little easier to work with. We'll be taking orders for cases of peaches starting next week. Drop us a line if you'd like to reserve one. Enjoy!


Boulder CountyMarijuana Greenhouse Update/Public Hearing The public hearing with the Boulder County Commissioners, regarding the proposed marijuana greenhouse at 3105 75th Street, right behind the farm is tomorrow, Thursday, July 31st at 2PM.. You can see a recap of the issues we have with this proposal here.

If you think you can attend and are willing to speak at the public hearing around the land use issues related to this proposal, please let us know. Thanks to all of you for your support.


In Your Share This Week:
  • basil
  • cucumbers
  • green beans
  • onions
  • potatoes
  • salad mix
  • summer squash/zucchini
  • Fruit Share: cherries & peaches
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: week 8/12
  • Coming Next Week: salad mix, carrots, summer squash, peaches

Notes from the Field

After the scorch the salve.  It always happens at the end of July.  The numbers of beets and carrots don't matter anymore, just tell them when to stop or they will go till snow arrives.   (Continued below)


Coming Up at the Farm:

Jam MakingJam Making We still have space available in our Jam Making class, for next Saturday, August 9th. Learn an easy way to make jam and then take delcious jam home with you. Learn more

The full season line-up includes:

Jam Making, August 9th, Sept. 20th

Picking by the Pint, August 16th (one spot left)

Tomato Canning, August 23rd, Sept. 13th


Words to Live By:

"Take a bite. Enjoy the caress of fuzz against your lips, and the cool shock of flesh beneath your teeth. Savor the erotic wash of juice as it goes roaring through your mouth, trailing the scent of lilacs, of almonds, grass and vanilla."
                          ~ Ruth Reichl on peaches


Around the Farm


This sea of coreopsis is making us happy this week .



Pineapple, Cucumber and Basil Salad from Martha Stewart

  • 1/2 cored pineapple, cut into 1/3-inch-thick half- or quarter-moons
  • 1 small cucumber, halved lengthwise and thinly sliced on the bias
  • 1/2 cup basil leaves (torn if large)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper

Heat grill to high. Grill pineapple until grill marks appear, about 2 minutes per side. Let cool. Toss with cucumber, basil, olive oil, and salt. Sprinkle with pepper.

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Freezing Beans

1) Rinse your green beans/yellow wax beans in cool water. Drain.

2) Cut the ends of the beans off. Cut the beans to whatever length you prefer.

3) Put the green beans into rapidly boiling water, cover the pot and boil them for 3 minutes. (You can re-use this water three to five times - but make sure it's brought back to a rolling boil).

4) Use a large slotted spoon to remove the green beans from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking. Keep them in the ice water for 3 minutes. Drain them well.

5) Put the green beans into ziplock freezer bags. Make sure you get as much air out of the ziplock bag as possible to help prevent freezer burn.

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Chocolate Chip Zucchini Bread from Food & Wine

    • 2 1/3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cardamom
    • 2 large eggs
    • 1 cup sugar
    • 1/3 cup vegetable oil
    • 1 medium zucchini (about 7 ounces), finely shredded
    • 2 teaspoons pure vanilla extract
    • 1 cup sour cream
    • 1 cup mini bittersweet chocolate chips
  1. Preheat the oven to 350°. Coat a 9-by-5-inch loaf pan with vegetable spray. In a small bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cardamom. In a medium bowl, whisk the eggs with the sugar, oil, zucchini and vanilla. Add the flour mixture and stir gently with a spatula until the flour is just incorporated. Stir in the sour cream followed by the chocolate chips.
  2. Pour the batter into the prepared pan. Bake in the middle of the oven for 50 minutes to 1 hour, until the top is browned and a cake tester inserted in the center comes out clean. If the loaf browns too quickly during baking, cover loosely with aluminum foil. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.


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Peach Salad adadpted from Southern Living

  • (6-oz.) salad mix
  • 2 (8-oz.) packages fresh mozzarella cheese, sliced
  • 2 large fresh, ripe peaches, peeled and thinly sliced
  • 4 ounces thinly sliced prosciutto
  • 1/2 tablespoon fresh thyme leaves
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • Salt and freshly ground pepper

Place greens on 4 serving plates. Top with mozzarella, peaches, and prosciutto; sprinkle with thyme. Whisk oil into lemon juice in a slow stream until blended; whisk in salt and pepper to taste. Drizzle over salads.


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Notes from the Field (con't)

Their palms now a living scale and the weight of nickels and quarters can be brought to within a decimal.  The mental fortifications have been reinforced,  the physical limitations passed weeks ago and now the chrysalis has been shed and the interns are now farmers. 

Welcome to the club.


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