Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday August 20th is a CSA share pick. Please plan on picking up your share between 4pm-7pm at your designated location.

This week we'd love to get your feedback on how this season's CSA has been so far. See below for the details. Also, please see our note about late CSA pick-ups.

Looking forward to seeing you,

Farmer Anne

Exciting This Week!

SurveyHalf Way We're in week 12 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. 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:
  • basil
  • broccoli
  • cucumbers
  • garlic
  • potatoes
  • spicy greens
  • summer squash/zucchini
  • sweet corn
  • tomatoes
  • Fruit Share: peaches and plums
  • Coffee Share: this week
  • Bread Share: week 5/9
  • Flower Share: week 11/12
  • Coming Next Week: tomatoes, summer squash, peaches

Words to Live By:

Excerpt from- Manifesto: The Mad Farmer Liberation Front by Wendell Berry

Ask the questions that have no answers.
Invest in the millennium. Plant sequoias.
Say that your main crop is the forest
that you did not plant,
that you will not live to harvest.
Say that the leaves are harvested
when they have rotted into the mold.
Call that profit. Prophesy such returns.

Put your faith in the two inches of humus
that will build under the trees
every thousand years.
Listen to carrion – put your ear
close, and hear the faint chattering
of the songs that are to come.
Expect the end of the world. Laugh.
Laughter is immeasurable. Be joyful
though you have considered all the facts.

Coming Up at the Farm:

CSA BoxLate CSA Pick-up As many of you know, if you ever miss a pick-up, just drop us a line before 8am on Thursday and we're happy to pack your share for you, and have you pick it up at the farm store.

Otherwise the leftover produce gets donated to Community Foodshare. That's why we need you to email us. Please do not just show up at the store, looking for us to pack your share for you, as your veggies have already found a new home. Thanks!

Around the Farm

Bouquet Building

Happy chickens out on new pasture.



Cucumbers in Sour Cream from Barbara Rolek (note from Connie "This is the recipe my grandmother used to prepare for my uncle Stanley, for pretty much every family dinner. It's perfect for a hot summer day. Enjoy!"

  • 1 large cucumber with or without seeds, washed and trimmed
  • Salt
  • 1/2 cup sour cream
  • 1 teaspoon sugar
  • 2 teaspoons white vinegar (optional)
  • 1 tablespoon chopped fresh dill

To marinate the cucumbers: Run a channel knife or fork down the length of the cucumbers to produce a pretty edge, and slice thinly. Place in a colander over a bowl to catch the juices and salt the cucumbers liberally. Allow to stand for 30 minutes.

To make the dressing: In a small bowl, mix together sour cream, sugar, vinegar, if using, and dill until well blended.

To assemble the salad: Pat cucumbers dry and place in a medium bowl. Add the dressing and toss with the cucumber slices. Season to taste with salt and black pepper. Chill until very cold and sprinkle with additional dill, if desired, before serving.

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Summer Squash "Pasta" from Diana Rattray

  • 3 to 4 small to medium yellow summer squash
  • 2 teaspoons olive oil
  • 4 tablespoons chopped basil
  • 2 medium cloves garlic, pressed
  • 1/4 cup grated fresh Parmesan cheese


Draw the julienne peeler down over the squash, making spaghetti-like strands or thin, broader noodle-like slices.

In a large skillet, heat olive oil over medium heat. Add the squash strands and cook for a few minutes, or just until softened. Add the garlic and basil and continue cooking for about 30 seconds to 1 minute longer. Add salt and pepper to taste. Toss with the Parmesan cheese and serve immediately.


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Potato Basil Puree adapted from Ina Garten

    2 cups fresh basil leaves, lightly packed
    2 pounds potatoes
    1 cup half-and-half
    3/4 cup freshly grated Parmesan cheese, plus extra for serving
    2 teaspoons kosher salt
    1 teaspoon freshly ground black pepper

    Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.

    Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.

    In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.

    With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.


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Grilled Peaches with Cinnamon Sugar Butter adadpted from Bobby Flay

1 stick unsalted butter, at room temperature
1 teaspoon cinnamon sugar
2 tablespoons sugar
Pinch salt
4 ripe peaches, halved and pitted
Canola oil

In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.

Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter.


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Notes from the Field (con't)


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