Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday August 14th 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!

SurveyWe Want to Know What You Think! It's week 11 of our 20 week CSA. At a little over halfway through the season, we love to get your feedback. We try to make the CSA better each season and your honest feedback is invaluable to us. Please take a minute to answer a few short questions about your experience so far. Thanks in advance!

In Your Share This Week:
  • carrots
  • eggplant
  • head lettuce
  • kale
  • potatoes
  • summer squash
  • tomatoes
  • Fruit Share: peaches
  • Coffee Share: next week
  • Flower Share: week 10 of 12
  • Coming Next Week:summer squash, tomatoes, basil, carrots & more!
Around the Farm

Lots of fun animal sightings here on the farm this week. We have a family of wild turkeys that have been keeping us company for a few weeks. You never know when they'll show up at the farm store, or come strolling out of a hoop house. Here's a recent sighting.

Turkeys by the hoophouse

Missy's frisky piglets are just 2 weeks old, and always fun to watch scoot around.


Coming Up at the Farm:

Kim & Jakes CakesMore Bread Kim & Jake's Cakes gluten free, vegan baguettes have been selling out in our farm store each week. This week we've upped our supply. If you want bread and miss out on it, please let us know, so we can order more. Just drop us a line, or let our store clerk know. Enjoy!


For more recipes please check out our CSA Recipe webpage.

Notes from the Field

Rain and sun. It is always nice when the weather cooperates with what you need. This August has been wonderful with all of the afternoon storms and late night lightning.

The piglets are certainly enjoying all of the mud puddles which have sprung up and Mama Missy is doing a fantastic job at protecting and teaching her young ones. (continued below)

Words to Live By:

"A community is the mental and spiritual condition of knowing that the place is shared, and that the people who share the place define and limit the possibilities of each other's lives. It is the knowledge that people have of each other, their concern for each other, their trust in each other, the freedom with which they come and go among themselves."
                                          ― Wendell Berry




Kale and Eggs (adapted from THATJULIET)

2 large, fresh eggs
1/2 tablespoon butter
2 cups shredded kale
Salt and pepper to taste
Dash of milk or half and half, if desired.

Scramble two eggs in a cup (with a dash of milk or cream if desired).

Melt butter slowly in skillet. As it melts, shred two to three kale leaves, leaving out the crunchy stems, until you've got about two cups.

Add the kale to the melted butter, stirring until leaves are coated and wilted. Pour in the eggs, gently stirring until they reach desired consistency.

Salt and pepper to taste. Serves two.

(Tip: if you cover the pan as the eggs are cooking, only opening it occasionally to stir, the scrambled eggs come out very moist and fluffy!)

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The Mothership Tomato Salad (from Jamie Oliver)

2 1/4 pounds mixed ripe tomatoes, different shapes and colors

Sea salt and freshly ground black pepper

A good pinch dried oregano

Red wine or balsamic vinegar

Extra-virgin olive oil

1 clove garlic, peeled and grated

1 fresh red chile, seeded and chopped


Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.

Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.

Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.

This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.

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Broiled Potatoes and Zucchini (adapted from Giada DeLaurentis)

4 small potatoes (red or white, about 1 1/2 inches in diameter)

2 tablespoons butter

1 clove garlic, minced

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh rosemary leaves

2 small zucchini (or other summer squash), cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)

Pinch kosher salt and freshly ground black pepper

1/4 cup grated Parmesan

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini or summer squash and potatoes with salt and pepper. Carefully place the vegetables cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned vegetables on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

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Peach Ice Cream (from Joy of Cooking)

2 pounds very ripe peaches

1 tsp fresh lemon juice

1/2 tsp vanilla

1/2 cup sugar

pinch of salt

1 1/2 cups heavy cream

1/2 cup whole milk

1/3 cup sugar

Peel, pit and puree peaches in a food processor.

Pour into a medium bowl and stir in lemon juice, vanilla, 1/2 cup sugar and salt.

Refrigerate until the sugar is dissolved, stirring occasionally.

Combine heavy cream, milk and 1/3 cup sugar in a bowl and stir to dissolve sugar.

Pour cream mixture into an ice cream maker and freeze as directed. When ice cream is almost frozen, add the fruit mixture.

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Notes from the Field (con't)

This is the last week of Kids Camp and we cannot say enough about the stellar job Christina and Autumn have done teaching so many about the farm and encouraging them to explore and appreciate their surroundings.

We find ourselves swimming in tomatoes and love the experience!




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