Cure Organic Farm News


Greetings CSA Members-

Today, Wednesday July 8th 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

Killdeer chicks

Above: Baby Killdeer chicks nesting in the fields.

All right this one is short and sweet with all of the relevant information contained in just a word, babies!

Yes, the first piglets of the summer have arrived on the farm. Mama Betty had 5 piglets on Monday and is snuggled in, nursing them.

We also have Killdeer chicks nesting in our fields this season. Killdeers lay their eggs on the ground and usually defend their nests vigorously. The mother Killdeer in our fields likes to fluff her wings when we arrive for harvest, but thus far, has let us peacefully go about our business.

We never tire of the variety of life we get to observe on the farm!


In Your Share This Week

  • baby kale
  • beets
  • head lettuce
  • peas
  • salad mix
  • shallots
  • Fruit Share: cherries & apricots
  • Coffee Share: week 3/10
  • Bread Share: week 3/10
  • Flower Share: week 4/15
  • Coming Next Week:fava beans, salad mix, carrots, chard, garlic, cherries and more!



For more recipes please check out our CSA Recipe webpage.


Exciting This Week

Chef Marilyn Chef Marilyn is in the House! Tonight in the farm store, Marilyn will be sampling our shelling peas, fennel and head lettuce and will be sharing tips about blanching and freezing vegetables. Don't miss this special chance to get tips from a master as well as some goodies!


ClassesFarm Classes Space in our farm classes is filling up quickly. We have 1 spot left next Saturday, 7/18 for our Summer Jams class.

Our classes are small, hands-on and you get to take home what you make. Our line-up this season includes:

  • Summer Jams 7/18 (1 spot left) or 8/15, (2 spots left)
  • Mixed Vegetable Pickles 8/1, (2 spots left)
  • Cucumber Pickles 8/22, (1 spot left)
  • Putting Up Peaches 9/5, (1 spot left)
  • Best Canned Tomatoes 9/12, (3 spots left)
  • Salsa 9/19, (1 spot left)
  • Saving Autumn's Last Fruits 10/10, (5 spots left)


Words to Live By

“Farming is a profession of hope”
                                   ― Brian Brett


Around the Farm

Mangalitsa Frannie

What a face! This is Frannie one of our Mangalitsa sows. This week sow Betty had 5 Mangalitsa piglets. This is her first litter, and she's proving to be a great mama. We'll share pictures soon!



  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301





Kale with Roasted Beets and Bacon adapted from Guy Fieri

2 beets (about 14 ounces)
1 tablespoon olive oil
salt and freshly cracked black pepper
6 thick-cut bacon slices (8 ounces), diced
1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces
1/3 cup chicken stock
4 tablespoons apple cider vinegar

Preheat the oven to 425 degrees F.

Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.

In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.

Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.

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Herbed Pea Salad in Lettuce Cups adapted from Vegetarian Times

Creamy Lemon Vinaigrette
  • ¼ cup lemon juice
  • ¼ cup mayonnaise
  • 2 Tbs. white wine vinegar
  • 1 Tbs. lemon zest
  • 1 Tbs. minced shallots
  • 1 tsp. Dijon mustard
  • ¾ cup canola oil
Lettuce Cups
  • 6 Tbs. slivered almonds
  • 2 cups peas
  • ½ cup chopped fresh dill
  • 30 small inner leaves of lettuce, 2 to 3 inches wide each (about 3 heads lettuce)

1. To make Vinaigrette: Whisk together all ingredients except oil in medium bowl. Slowly whisk in oil. Season to taste with salt and white pepper.

2. To make Lettuce Cups: Preheat oven to 325°F. Spread almonds on baking sheet and toast 5 to 10 minutes, or until golden.

3. Toss peas, dill, and toasted almonds with 9 Tbs. vinaigrette in small bowl.

4. Place large spoonful of pea salad in center of each lettuce leaf or “cup.” Drizzle each cup with 1 tsp. vinaigrette. Set on serving tray and serve immediately, or cover with damp paper towels until ready to serve.

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Creamed Kale with Caramelized Shallots adapted from Bobby Flay

3 tablespoons unsalted butter
3 tablespoons finely chopped onion
3 tablespoons flour
3 cups milk, scalded
Pinch freshly grated nutmeg
Salt and freshly ground pepper
3 pounds kale, center stalk removed, and coarsely torn into pieces
Caramelized Shallots, recipe follows


Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.

Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.

Caramelized Shallots:

6 tablespoons unsalted butter

2 tablespoons sugar

10 shallots, peeled and sliced

Salt and freshly ground pepper

Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.

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Sweet and Sour Apricot Chicken adapted from Apricot King Orchards

1-1.5 pounds chicken breast, cubed

1/2 cup rice wine or white wine vinegar

1/2 cup sugar

3 Tbsp soy sauce

2 Tbsp sherry

3 Tbsp catsup

2 Tbsp peanut oil

6 fresh apricots, halved and pitted

2 Tbsp cornstarch

1/4 cup water

3 green onions, cut into 2-inch lengths, then slivered


Combine vinegar, sugar, soy sauce, sherry, and catsup for sauce and set aside.

In a wok or large frying pan, stir-fry chicken over high heat in oil until tender and golden brown. Add apricots and stir-fry 1 minute. Pour sauce mixture over chicken and cook, stirring until thickened. Garnish with green onion slivers. Serve with rice, if desired.

Makes 4 servings.

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