Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday August 21st 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! 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. We'll collect responses through Monday, August 26th. Thanks to all of you who've given us your feedback already.

In Your Share This Week:
  • carrots
  • eggplant
  • head lettuce
  • kale
  • potatoes
  • summer squash
  • tomatoes
  • Fruit Share: peaches
  • Coffee Share: this week
  • Flower Share: week 11 of 12
  • Coming Next Week: summer squash, tomatoes, basil, carrots & more!

Notes from the Field

It is always right when you think that it's over that summer rears its ugly head. So, we unearth the sunscreen and the water jug while attempting to not turn into a mound of salt.

As for the animals everyone is in the shade.

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Words to Live By:

"It took me all my life to learn how to salt a tomato."

                                 -chef Eric Ripert


Coming Up at the Farm:

winter rootsWinter CSA It's that time of year when kids are going back to school and we're making plans for our winter csa. We'll begin sign-ups for winter csa at the beginning of September.

Our winter csa lasts for 8 weeks (mid-October to mid-December) and offers root veggies, dry beans, winter squash, greens, and fruit. Cost is $200. Stay tuned for the sign-up details.

Around the Farm

If you haven't noticed, we kind of love our tomatoes here on the farm. One of our favorite parts of winter is combing the seed catalogs, looking for new varieties of heirloom tomatoes to try out. What's an heirloom?

Nellie with tomato

An heirloom is a variety that has been passed down, through several generations of a family because of it's valued characteristics. In the past several decades, we've lost many of our heirloom varieties, along with many smaller family farms that supported heirlooms.

We love heirlooms' romantic names, beautiful variety of colors and amazingly complex flavors. If you're wondering what variety of heirloom tomato is in your basket, just ask one of our farmers. Enjoy!


Carrot Chips (adapted from

2 large carrots (at least 1 inch in diameter), peeled
1 1/2 teaspoons olive oil
1/4 plus 1/8 teaspoon kosher salt
Freshly ground black pepper

Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Holding the stem end, shave the carrots lengthwise into thin strips using a vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.

Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap.

Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days.

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Tomato and Melon Salad with Scallops and Pink Peppercorns (adapted from Sunset Magazine)

1 pound seedless watermelon, rind trimmed
1 pound cantaloupe, seeded, rind trimmed
3 medium tomatoes
3 tablespoons lemon juice
3 tablespoons lime juice
1 or 2 serrano chiles, sliced paper-thin
1 tablespoon packed light brown sugar
2 teaspoons kosher salt, divided
5 tablespoons extra-virgin olive oil, divided
2 teaspoons finely shredded ginger (use a Microplane)
1 1/2 teaspoons pink peppercorns, crushed, divided
12 dry-packed sea scallops

1. Slice melons thinly and lay on a large shallow platter. Slice tomatoes crosswise and lay on platter with melons.
2. Whisk together lemon and lime juices, chiles, brown sugar, 1 tsp. salt, 3 tbsp. oil, the ginger, and 3/4 tsp. peppercorns. Pour all but 2 tbsp. dressing over melon and tomatoes. Let marinate 10 minutes.
3. Meanwhile, heat a large (not nonstick) frying pan over high heat. Pat scallops dry and season with remaining salt and pink peppercorns. When pan is hot, pour in remaining 2 tbsp. olive oil; place scallops one at a time in pan, spacing evenly; and cook until golden brown and crusty, 2 minutes. Turn over and cook on other side, 1 minute.
4. Add warm scallops to platter, drizzle with remaining dressing, and serve.

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Summer Squash Saute (from Bon Appetit)

2 pounds summer squash and/or zucchini, cut into matchsticks
1 teaspoon kosher salt plus more
1/4 cup sliced almonds
2 tablespoons olive oil
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup finely grated Parmesan
Freshly ground black pepper

Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).

Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.

Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.

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Peach Chutney (from Bon Appetit)

4 green onions, chopped
1/4 cup dried currants
1 tablespoon Sherry wine vinegar
2 teaspoons grated peeled fresh ginger
1 3/4 pounds peaches (about 4 medium), peeled, halved, pitted

Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally.

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Notes from the Field (con't)

The piglets are meandering while Missy corrals any mischievous ones. The sheep are having a grass eating contest and the chickens are bathing in dirt. The tomatoes are so excited to turn colors that they decided to just do it and most of them are now harvested. Meanwhile, the greens are absolutely perfect and are extremely ready for their close up. Please welcome Elizabeth to the farm store. She is taking over from Kate who is now down in Durango on a Conservation Corps program ( it is hard to keep the great ones!). She has just recently moved here from San Francisco and grew up in Napa so we're asking as many wine questions as possible!



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