Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday August 7th is your CSA share pick up. Your share will be available from 4-7pm at your chosen pick-up location. We hope you are enjoying all the season has to offer,

Farmer Anne

Exciting This Week!

PotatoesPotatoes! Last week's volunteers had fun pulling up the first tubers of the season. We dug an additional 400 pounds that are making their way into your share today. We grow a large variety of potatoes, that includes Yukon Golds, Yellow Finn (yellow) Desiree, (red), La Ratte and French fingerlings (fingerlings), and Purple Viking (purple). All of our seed comes from White Mountain Farm, in Mosca, Colorado which is located in the San Luis Valley. We hope you'll have fun sampling the varieties and let us know your favorites.

In Your Share This Week:
  • carrots
  • chard
  • garlic
  • head lettuce
  • potatoes
  • summer squash
  • Munson Farm sweet corn
  • tomatoes
  • Fruit Share: peaches
  • Coffee Share: this week
  • Flower Share: week 9 of 12
  • Coming Next Week: summer squash, tomatoes
Around the Farm

City of Boulder Open SpaceWe've got a new project brewing this summer with the folks from The City of Boulder Open Space on the parcel of land which we rent from them between the kennel and Munson Farm on Valmont Road. Summer cover crops are a bit tricky for a vegetable grower to pull of during the season. Any available space in the field we usually fill up with multiple vegetable plantings to be harvested before the cold of winter sets in. This intensive use of our land can lead to depleted soils and worn out farmers....Lauren and Andy offered support in the form choosing cover crops which would grow well this time of year, offer a forage crop for the pigs, winter kill, cut down the loss due to wind erosion and add nutrients back into the soil. Lauren went above and beyond and applied for a grant to help pay for the seed and additional expenses, which she was awarded. She even talked Andy and Josh into coming out to plant the crop with the city's grain drill. Last Friday they planted a specialty mix that Lauren put together and after a couple days of rain and additional irrigation the first seeds are up. Every season I continue to be grateful for how much the community cares about keeping local agriculture healthy and prospering into the years ahead. I want to give a big Thank You to Lauren and her team in the Open Space department for all of their help and support, and for providing great opportunities to work together to keep our agriculture lands healthy and flourishing.

Coming Up at the Farm:

PeachesPeaches If you're loving that peach season has finally begun and want even more peaches to enjoy, you can order a case of peaches from us. Just drop us a line and we'll have them waiting for you at your next CSA pick-up. Cases are $48 for 20 pounds.

Words to Live By:

"Sunshine is delicious, rain is refreshing, wind braces us up, snow is exhilirating; there is no such thing as bad weather, only different kinds of good weather."

                      -John Ruskin


Massive Tomato

Yep, that tomato is as big as your head. Now to find a giant ball of fresh mozzarella...


Steak with Swiss Chard (from Fine Cooking)

2 lb. Sirloin steak, 1 inch thick
1-1/2 tsp. dried rosemary, coarsely chopped
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3/4 cup dry red wine, such as merlot
4 large cloves garlic, minced
2 Tbs. red wine vinegar
1 tsp. granulated sugar
1/2 tsp. Dijon mustard
2 large bunches Swiss chard (about 1-1/2 lb. total), stems very thinly sliced and leaves roughly chopped
2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup; optional)

Position a rack in the center of the oven and heat the oven to 400°F. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary, 2 tsp. salt, and 1/2 tsp. pepper.

Heat 1 Tbs. of the oil in a large (12-inch) skillet over medium-high heat. Working in 2 batches if necessary, arrange the steaks in the skillet in a single layer and cook, turning once, until nicely browned, 3 to 4 minutes per side. Remove the skillet from the heat, transfer the steaks to a rimmed baking sheet, and roast until medium rare (130°F to 135°F), 4 to 6 minutes more. Set the steaks aside to rest.

Meanwhile, return the skillet to medium-high heat. Carefully add the wine and cook, scraping up any browned bits with a wooden spoon, until reduced by about half, 3 to 4 minutes.

Add the garlic to the skillet and cook until fragrant, about 10 seconds. Whisk in the vinegar, sugar, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 3 Tbs. oil while whisking constantly.

Add the chard stems and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the chard leaves in batches and cook, tossing, until the leaves are wilted enough to fit comfortably in the skillet, about 2 minutes. Cover the skillet and cook, tossing once or twice, until just tender, about 5 minutes.

Transfer the steaks to plates and top with the chard. Sprinkle with the Pecorino Romano, if using, and serve.


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Summer Squash Linguine (adapted from Fine Cooking)

1-1/2 lb. yellow summer squash
2 Tbs. unsalted butter
2 Tbs. finely chopped almonds or hazelnuts
1 tsp. kosher salt
2 tsp. chopped fresh tarragon or parsley
1/2 lemon

Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping together.

In a 10-inch straight-sided sauté pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it—it will be more flavorful if you take it beyond a very light brown, but you don't want it to turn black. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish or plates and garnish with the remaining herbs.

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Lettuce Soup adapted from Gourmet

1 cup chopped onions, or shallots
1 garlic clove, chopped
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) potato
8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)
3 cups water

Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

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Connie's Peach Salsa

2 peaches, peeled and diced

1 chili pepper, finely diced (jalapeno, serrano, hungarian wax, whatever floats your boat)

1 small onion, diced

1 Tbsp. chopped cilantro

1 tsp. fresh lime juice

salt to taste

Combine all ingredients.

I used this along with a Cure Farm pork steak, that I cooked, sliced thin and made into tacos. Pork and peaches make for a very happy belly. This salsa is also great on tortilla chips, fish, chicken... If you want to add a smoky flavor, try grilling the peaches first.

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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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