Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday August 13th is a CSA share pick. Please plan on picking up your share between 4pm-7pm at your designated location.

Many of you have been asking us for an easy refrigerator pickling recipe. See all the details below, along with recipes for Zucchini Fritters, Sweet Corn & Basil Soup and Peach Crisp.

Looking forward to seeing you,

Farmer Anne

Exciting This Week!

SurveyHalf Way We're in week 11 of 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, so next week we'll be sending you a link to a short survey about the CSA so far this season. We'd be grateful if you'd take 5 minutes to answer our questions and let us know your thoughts.


TomatoesWhere are the Tomatoes? Wondering when you're going to get some of those luscious heirloom tomatoes, sweet cherry tomatoes, or juicy red slicers we have growing across the street? The tomatoes have been ripening at a very slow pace this season, but don't despare. We should have quantities large enough for the CSA soon.

In Your Share This Week:
  • broccoli
  • chard
  • cipollini onions
  • cucumbers
  • potatoes
  • summer squash/zucchini
  • sweet corn
  • yellow wax beans
  • Fruit Share: peaches
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: week 10/12
  • Coming Next Week: green beans, summer squash, peaches

Words to Live By:

“Life is a miracle. It’s not a mystery to me. It’s simple. Humans can shape their environment, but they can’t create anything. All we can do is put together what is here. But I challenge any man to try to make some life. Actually, forget life. I challenge any man to try to conjure up some dirt.”

                       -from Humans of New York

Coming Up at the Farm:

TomatoesTomato Canning Class Chef Marilyn Kakudo will be joining us in August and September to teach this popular class. You'll learn how to blanch and shock to easily remove the skins, and the difference between hot pack and raw pack canning techniques.

You'll leave with quarts of canned tomatoes, directions on canning other tomato products at our altitude and a recipe so you can make your own tomato conserva!

Saturday, August 23rd (2 spots left)

Saturday, September 13th (3 spots left)

Learn more and register

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)

Around the Farm

Bouquet Building

Farmer Gracie putting together bouquets for the CSA flower share.



Easy Refrigerator Pickles from Rodale News

5 medium cucumbers
1 Tablespoon pickling salt, sea salt, or kosher salt (but not iodized table salt)
1 cup cider vinegar
1 cup water
1 head dill or small bunch dill leaves
1 clove garlic (optional)
3 black peppercorns (optional)


For the crunchiest pickles, select firm, dark-green pickling cucumbers that have not started to ripen to white or yellow. Cut them into spears or slices, as desired (left whole, they will take a long time to pickle in the fridge). To increase the crunchiness, you can sprinkle the cut cucumbers with a couple of tablespoons of salt, let them sit for 2 hours, and then rinse and drain before proceeding, but this step isn't absolutely necessary. I rarely bother with it.

Prepare a quart jar with a lid by running it through the dishwasher or washing it in very hot soapy water and letting it air-dry. Any jar with a lid will do; the wider the opening, the easier.

Place the dill in the bottom of your jar, peel and crush the garlic clove (if using), and drop that in along with the peppercorns (if using), then put in the cut cucumber. Mix the salt, vinegar, and water in a separate container, stirring until the salt is dissolved, then pour it over the cucumbers, filling the jar right to the top. If you're in a hurry to enjoy your dillies, heat the vinegar, water, and salt to a boil before pouring it over the cucumbers (just know that heating unpasteurized vinegar kills off the healthy probiotic bacteria that make pickles good for you). Pop on the lid and put the jar in the fridge. Easy, eh?

Variations: Try Dilly Snap Beans, Dilly Zucchini Strips, or a medley of whatever veggies you have on hand.

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Zucchini Fritters adapted from Smitten Kitchen

1 pound (about 2 medium) zucchini or summer squash
1 teaspoon salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (optional)
1 cup sour cream or plain yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini/summer squash and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.

In a large bowl, toss zucchini/summer squash with 1 teaspoon salt and set aside for 10 minutes. Wring out the zucchini/summer squash in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini/summer squash shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving.

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Sweet Corn and Basil Soup adapted from Bon Appetit

    • 4 tablespoons vegetable oil
    • 2 sweet onions, chopped
    • 8 ears sweet corn, kernels removed from cobs (about 8 cups), cobs reserved
    • 10 cups water
    • 3/4 cup whipping cream
    • 1/2 cup chopped fresh basil

    Heat 2 tablespoons vegetable oil in heavy large pot over medium heat. Add half of onions and sauté until translucent, about 5 minutes. Add corn cobs and 8 cups water. Simmer until liquid is reduced to 4 cups, about 25 minutes. Cool slightly. Refrigerate overnight. Strain corn broth; discard cobs.

    Heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add remaining onions and sauté until soft, about 5 minutes. Add corn kernels and sauté until almost tender, about 15 minutes. Add strained corn broth and remaining 2 cups water. Simmer uncovered 40 minutes. Cover and simmer until corn is very tender, about 20 minutes longer. Cool slightly.

    Working in batches, puree soup in blender until smooth. Return soup to pot. Stir in cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with basil and serve.

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Peach Crisp adadpted from Anne Burrell

5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch kosher salt

For the topping:
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
1/2 cup sliced almonds
Pinch kosher salt

Preheat the oven to 350 degrees F.

For the filling:

Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.

For the topping:

Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

Note: This is great served hot with vanilla ice cream.


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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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