Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday July 31st is your CSA share pick up. Your share will be available from 4-7pm at your chosen pick-up location. We have been loving the afternoon clouds and rain storms here on the farm. The crops and farmers appreciate a break form the sun-drenched days. In the fields we are racing to keep up with the harvest and weeds. There is always something new and exciting to find in the fields....this morning it was a new litter of piglets. While they would appreciate a bit of peace and quiet today, they will be ready for visitors next week. Hope you are enjoying your share,

Farmer Anne

Exciting This Week!

CornCorn This week's corn comes to you from our neighbors the Munsons. Their sweet corn is non-GMO and grown naturally without herbicides or pesticides.

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.


ShallotsShallots Shallots are a member of the allium family, just like onions, leeks, and garlic. While often thought of as smaller, milder onions, shallots are their own species with their own unique flavor which is sweeter and more subtle in flavor than its pungent cousin garlic. Shallots are delicious with milder vegetables that benefit from the flavor kick of an allium but might be overwhelmed by garlic.

To prep shallots for cooking: cut off the the stem end of the shallot and remove the papery peel (larger shallots will be easier to peel if you cut them in half lengthwise). Slice, chop, or mince as needed for the recipe.


MaggiesWe'd like to give a special shout out to farmer and beekeeper Maggie Shanahan who is leaving our fields to go study bees in Mexico, on a Fulbright Scholarship. We wish her happy travels and exciting studies and thank her for her time on the farm this season.

For her research project, Maggie will document the progress of the organic beekeeping movement recently established in Chiapas, Mexico. She will live and work alongside beekeepers, examining the environmental, social, and economic factors affect their participation in the organic movement.

In Your Share This Week:
  • beets
  • broccoli
  • corn
  • green beans
  • head lettuce
  • shallots
  • summer squash
  • Fruit Share: cherries & peaches
  • Coffee Share: next week
  • Flower Share: week 8 of 12
  • Coming Next Week: peaches, summer squash
Coming Up at the Farm:

VolunteersVolunteers This week's volunteers will be helping harvest potatoes. If you want to see how these fabulous tubers grow and make their way to your table, stop by between 9-12 on Thursday. We invite volunteers to work with us every Thursday morning through mid-October.

Words to Live By:

(i do not know what it is about you that closes and opens;only something in me understands the voice of your eyes is deeper than all roses) nobody,not even the rain,has such small hands

                              ~ e.e. cummings


Around the Farm

Our Kids' Farm Camp has been running since the beginning of June. This week we give you a peek at some of the things the kids have been up to.

Kids Camp Compost Bin

Autumn & the kids and their compost bin.

Kids Camp Giving Garden

Harvesting the first zucchini of the season from the Kids' Giving Garden.

Kids Camp Crawdad

Finding a crawdad in the ditch.


Creamy Corn and Shallots (from Deborah Madison's Local Flavors)

6 ears freshly picked sweet corn
2 tablespoons unsalted butter
2 shallots, finely diced
salt and freshly ground pepper
¼ cup cream
1 tablespoon chopped parsley, torn basil or chopped dill

Shuck the corn and remove the kernels with a sharp knife, cutting no more than two-thirds of the way into the kernels. Reverse your knife and force out the scrapings, keeping them separate from the kernels.

Melt the butter in a wide nonstick skillet. Add the shallots and cook over medium heat for 2 minutes. Add the corn kernels, sprinkle with ½ teaspoon salt, and raise the heat. Cook for 2 minutes, then add the scrapings and cream and cook for 1 minute more. Turn off the heat, season with pepper, and stir in herbs.

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Beet Rice and Goat Cheese Burgers from The New York Times

2 cups cooked brown or white rice

1 cup finely diced or grated roasted beets

1/4 cup chopped fresh herbs, like a mixture of parsley and dill

1 15-ounce can white beans, drained and rinsed

1 tablespoon fresh lemon juice

1 egg

2 ounces goat cheese, crumbled

Salt and freshly ground pepper

2 tablespoons extra virgin olive oil or canola oil, as needed

1. Preheat the oven to 375 degrees. Combine the rice, beets and herbs in a large bowl.

2. Purée the beans with the lemon juice and egg in a food processor fitted with the steel blade or with a fork. Scrape into the bowl with the rice and beets. Add the goat cheese, salt and pepper, and mix the ingredients together.

3. Moisten your hands and form 6 patties.

4. Working in batches, heat 1 tablespoon of the oil at a time in a heavy ovenproof skillet and brown the patties on one side for 2 minutes. Turn over onto the other side and place in the oven for 10 minutes. Serve with or without buns, ketchup and the works.

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Crispy Baked Green Bean Fries adapted from various sources

1 pound fresh green beans, washed and trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
½ cup seasoned bread crumbs
parmesan cheese to taste

Pre-heat the oven to 375. Toss the green beans in the olive oil to coat evenly.
Lay them out in a single layer on an ungreased baking sheet. Sprinkle the bread crumbs evenly over the green beans or dip each bean in bread crumbs for a more even coating. Bake for about 15 minutes, moving the green beans around on the baking sheet halfway through for even browning.

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Cumin Scented Summer Squash Salad adapted from The New York Times

1 pound zucchini or other summer squash, thinly sliced or cut in 1/2-inch dice

3 tablespoons freshly squeezed lemon juice

1 garlic clove, minced

3/4 to 1 teaspoon cumin seeds, lightly toasted and ground

Salt and freshly ground pepper

1/4 cup extra virgin olive oil

2 tablespoons chopped cilantro

1. Cook the squash for three to five minutes until just tender. Remove from the heat.

2. Mix together the lemon juice, garlic, cumin, salt, pepper and olive oil. Toss with the squash. You can serve this warm, in which case add the cilantro and serve. Alternately, refrigerate until shortly before serving. Toss with the cilantro and serve.

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