Cure Organic Farm CSA Newsletter


Greetings CSA Members,

This is just a reminder that today, Wednesday August 22nd is another CSA pick-up. Your share will be available from 4-7pm at your chosen pick-up location.

We look forward to seeing you tonight,

Farmer Anne

Exciting This Week!

SurveyWe Want to Know What You Think! It's week 12 of our 20 week CSA. At a little over halfway through the season, we love to get your feedback. Please take a minute to answer a few short questions about your experience so far. Thanks in advance!


Boulder County Farmer's MarketSunday Boulder Farmer's Market Planning on coming to the market this weekend? Then plan on visiting us on Sunday, 8/26. Due to the USA Pro Challenge Cycling Race, the market has been moved to Sunday, same place, same time.


CanteloupesCantaloupes This week we're excited to bring you organic cantaloupes from our friends at Isabelle Farms in Lafayette, CO. While we grow over 100 different varieties of vegetables, herbs and flowers, from time to time we love to rotate in a special crop that we don't grow and we think you'll enjoy.


Notes from the Field

End of August, beginning of autumn. Time for the shelling beans to give our hands some work. Taking the beans from the pods is a bit of magic..(Continued below)

In Your Share This Week:
  • basil
  • cantaloupes
  • carrots
  • chard
  • cucumbers
  • eggplant
  • onions
  • potatoes
  • summer squash
  • tomatoes
  • Fruit Share: nectarines & plums
  • Coffee Share: this week
  • Flower Share: week 9 of 12
  • Coming Next Week: summer squash & zucchini, green beans, beets and more!
Our Community

We want to hear about what you're doing. What's your business or hobby, or passion? If you'd like us to highlight what you're doing, just send us a short paragraph we can add to the newsletter. We hope to hear from you soon!




Coming Up at the Farm:

Winter CSA         Winter CSA Details

When: Wednesday 10/24 through12/12 (8 weeks)

What: Root veggies, dry beans, winter squash, greens, and fruit.

Pick-up: 3-6 pm (it's earlier than summer share hours due to daylight and temperature changes)

Location: Cure Organic Farm Store; 7450 Valmont Road, Boulder, CO 80301

Cost: $200

We'll begin sign-up for winter CSA next week on Wednesday, August 29th.


                                 Important Dates

  • Last Wednesday Boulder Farmer's Market, 10/3 (our last 2 CSA pick-ups are at the farm for all CSA members)
  • Pig Roast at Cure Organic Farm, Sunday, 10/7
  • Last CSA Pick-up, 10/17
  • First Winter CSA Pick-up, 10/24


Laura with chard

Laura and a little bit of our rainbow chard.

Words to Live By:

"A world without tomatoes is like a string quartet without violins."
Laurie Colwin, 'Home Cooking'



Dilled Potato and Pickled Cucumber Salad (adapted from Bon Appetit)

6 tablespoons distilled white vinegar
4 teaspoons coarse kosher salt
2 1-pound cucumbers, very thinly sliced
1/2 cup plus 3 tablespoons chopped fresh dill
3 1/4 pounds potatoes (about 10 medium), unpeeled
Additional coarse kosher salt
1 cup very thinly sliced white onion
8 radishes, trimmed, thinly sliced
scant 3/4 cup mayonnaise
Small radishes with green tops

Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)

Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

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Tomato, Squash and Eggplant Tian (adapted from The NY Times) see the cool picture of this dish here

2 pounds ripe, sliced thin

1 red onion, sliced thin

1/2 to 3/4 pound zucchini

1 long, thin eggplant, sliced thin

Salt and freshly ground pepper

1/4 cup extra virgin olive oil

2 teaspoons chopped fresh rosemary, plus a few sprigs

2 teaspoon fresh thyme leaves, plus a few sprigs

1. Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.

2. Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.

3. Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.

4. Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.

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Cantaloupe Salsa (adapted from Gourmet)

Makes about 2 cups of salsa

2 cups diced (1/4 inch) cantaloupe
1/4 cup diced (1/4 inch) sweet onion (such as Vidalia) or red onion
2 tablespoons chopped fresh basil or cilantro
1 (2-inch-long) fresh hot red or green chile, minced
2 tablespoons fresh lime juice
1/4 teaspoon salt

Mix everything and eat immediately.

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Caramelized Nectariens (from

Great over ice cream, with a dollop of whipped cream...

1 tablespoon unsalted butter
5 large nectarines (about 1 1/2 pounds), or peaches (which must be skinned)
1 tablespoon freshly squeezed lemon juice
2 tablespoons muscovado or dark brown sugar

1. Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.

2. Heat the butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high. Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended. Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.

3. Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.


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Notes from the Field (con't)

Never knowing what colors and designs you will find inside of that green sleeping bag is always a thrill. From the swirl of the tigers eye to the blank canvas of the elegant canellini. Whatever your preference, the taste of the fresh shelling beans is always a great time of year with it's hint of autumn soups (cue ham hocks) and bruschetta.

Soon there will be fresh honey to spread upon our morning toast as Jeff has been noticing a record year in the hives. Ben is mastering the art of pig moving which always lessens the anxiety and Laura has just arrived back from the Dutch village of Reading, Pennsylvania with many tales of cheese. John and Tim are starting to sharpen the axes for the pinewood that will warm the chilly evenings while all of Boulder is wondering how hundreds of cyclists riding around town will feel.

And all the while the new arugula shines like a diva and the eggplants glimmer in the sun.




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