CSA News


Greetings CSA Members-

Today, Wednesday August 12th 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

Cherry Tomatoes

Above: The rainbow of cherry tomatoes we grow.

CSA Survey We're a little over halfway through our 20 week summer CSA program. We hope you've been loving what you've received so far.

Your opinion is very important to us. We'd be grateful if you'd take 5 minutes to answer our questions and let us know your thoughts. We love the suggestions you give us each season, and they've led to many positive changes in our CSA program. Thanks in advance! CSA Survey Link



In Your Share This Week

  • carrots
  • cucumbers
  • garlic
  • kale
  • parsley
  • potatoes
  • summer squash/zucchini
  • sweet corn
  • tomatoes
  • Fruit Share: peaches/plums
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: week 9/15, one mixed bouquet, 1 globe amaranth bouquet
  • Coming Next Week: zucchini, tomatoes, cucumbers, chard, peaches and more!



For more recipes please check out our CSA Recipe webpage.


Exciting This Week

Marilyn KakudoChef Marilyn In The HouseTonight Marilyn will be sampling some a couple fun summer squash dishes and giving you summer squash ideas. Don't miss this special chance to get tips from a master as well as some goodies!


PeachesProduce by the Case Peaches have just come down in price and we now have 20 pound cases for $45. We also have 10 pound cases of pickling cukes available for $1.75/pound. Just send us an email to reserve your case.



Words to Live By

"Lettuce is like conversation; it must be fresh and crisp, so sparkling that you scarcely notice the bitter in it."
                            - Charles Dudley Warner


Around the Farm

Emily harvests shallots

Emily harvesting shallots for last week's CSA share.


  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301





Grilled Summer Squash with Feta & Mint adapted from Chow

  • 3 pounds assorted summer squash, washed and ends trimmed
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2/3 cup crumbled feta cheese (about 3 1/2 ounces)
  • 4 teaspoons coarsely chopped fresh mint leaves


  • Cut squash into 2 inch pieces.
  • Place the lemon juice in a medium bowl and whisk in the olive oil in a slow stream until combined. Season with salt and pepper, then add half of the dressing to the bowl of squash, season generously with salt and pepper again, toss to combine, and set aside.
  • Meanwhile, heat a grill pan or outdoor grill to high (about 450°F to 550°F).
  • When the grill is ready, use a slotted spoon to place the squash on the grill. Reserve the large bowl and any remaining dressing in it. Cook the squash uncovered, turning occasionally, until charred in spots and crisp-tender, about 7 to 8 minutes total.
  • Return the grilled squash to the large bowl, add the remaining half of the dressing, and toss until evenly coated. Let the squash cool until just warm or room temperature, about 15 minutes. Add the feta and mint and stir to combine. Taste and season with more salt and pepper as needed.


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Carrot Apple Smoothie (from Incredible Smoothies)

2 whole carrots
1 apple
2 cups fresh baby spinach (or other leafy green)
½ cucumber
1/2 cup water

Blend ingredients together and enjoy.


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Lettuce Cups with Tofu and Beef adapted from Ellie Krieger

    1 tablespoons bottled chili-garlic sauce
    1 1/2 teaspoons toasted sesame oil
    3 tablespoons soy sauce
    1/4 cup hoisin sauce
    2 tablespoons rice vinegar
    2 tablespoons sherry or Chinese cooking wine
    8 ounces extra-firm tofu
    2 teaspoons canola oil
    2 tablespoons fresh minced ginger
    4 scallions, greens trimmed and reserved, thinly sliced (about 1/3 cup each greens and whites - 3/4-ounce each)
    1/2 pound ground beef
    1/2 cup finely diced water chestnuts
    1 large head lettuce, outer leaves discarded, leaves separated
    1 red bell pepper, finely diced
    1/4 cup chopped peanuts

    In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.

    Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside.

    Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.

    Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts.

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Peach Sangria adapted from Bobby Flay

    1 bottle white wine (Spanish table wine)
    3 ounces brandy
    2 ounces triple sec
    1 cup orange juice
    1 cup pineapple juice
    2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
    3 ounces peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
    Fresh peaches, oranges, and apples sliced

    Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.





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