Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday August 27th is a CSA share pick-up. Please plan on picking up your share between 4pm-7pm at your designated location.

The first of the season's peppers have arrived and there are more tomatoes this week joining them. This is the final week our CSA survey will be available, so we'd love to get your feedback if you haven't had a chance yet to let us know your thoughts.

Finally, if you're visiting the Mangalitsa piglets behind the store this evening, please note the new electric fence surrounding them.

Looking forward to seeing you,

Farmer Anne

Exciting This Week!

SurveyLast Week for the CSA Survey We're a little over halfway through 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


PeachesCases of Food We know many of you are getting ready to put up peaches, make pickles and can tomatoes. We have case discounts available. For 10 or more pounds, current pricing is:

  • Cucumbers $1.50/lb.
  • Peaches $48 for 20lb. box
  • Plums $50 for 20lb. box

Cases of tomatoes should be available by late September. Just drop us a line and let us know what you'd like, and we can have it waiting for you at CSA pick-up, or at the store. Happy preserving.

In Your Share This Week:
  • basil
  • broccoli- BFM
  • cucumbers
  • onions
  • peppers- COF
  • salad mix
  • summer squash/zucchini
  • sweet corn
  • tomatoes
  • Fruit Share: peaches and plums
  • Coffee Share: next week
  • Bread Share: next week
  • Flower Share: week 12/12 Last one!
  • Coming Next Week: tomatoes, summer squash, peaches

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 signup will begin next Wednesday, 9/3. Our winter csa lasts for 8 weeks (October 22 to December 10) and offers root veggies, dry beans, winter squash, greens, and fruit. We'll also offer an additional bread share for purchase. Cost is $200. Stay tuned for the sign-up details.

Notes from the Field

The cicada's are the serenade of autumn.  The flavor is of tomatoes and the scent is of rain.  There are no carrots or beets yet, just the spicy jolt of arugula and the crunch of kale.  You begin pondering soup recipes right about now and instead of sauteéing the vegetables why not minestrone?  A true indication of the season is your palate and when you find yourself turning the pages of Moosewood cookbook looking for Gypsy soup, you know summer is now passing into the past and autumn is soon to be greeting you.

Around the Farm

Pigs and Electric Fence

We've moved the Mangalitsa piglets into a new pen that has an electric fence around it. We hope you'll continue to enjoy visiting the piglets, but please watch your children around the electric fence.




Fresh Basil Vinaigrette from Molly Watson

2 cups basil leaves (about 1 large bunch)

1/2 cup good-quality olive oil

1/4 cup white wine or champagne vinegar

1 small clove garlic

Sea salt and freshly ground black pepper to taste

In a blender or food processor, whirl the basil, oil, vinegar, and garlic until smooth. Add salt and pepper to taste. Makes about 1 cup Fresh Basil Vinaigrette.

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Grilled Corn with Bell Pepper Butter adapted from Ree Drummond

6 ears corn
6 tablespoons Bell Pepper Butter, recipe follows
Kosher salt and freshly ground black pepper

Bell Pepper Butter:
2 sticks butter
3/4 cup finely diced bell peppers
1/4 teaspoon freshly ground black pepper

Preheat a grill.

Cut the corn cobs in half and place on individual foil pieces. Add 1/2 tablespoon Bell Pepper Butter and some salt and pepper to each corn half. Wrap tightly. Grill for 6 minutes, turning halfway through.

Bell Pepper Butter:

Put the butter, bell peppers and black pepper in a food processor and process until combined. Pile the mixture into ramekins and use right away, or cover with plastic wrap and chill until needed. Yield: About 1 cup.


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Summer Squash Soup with Basil adapted from Curtis Aikens

    2 tablespoons olive oil
    1 1/4 pounds zucchini, or pattypan squash, roughly chopped
    1 large onion, chopped
    6 cups vegetable stock
    1/2 cup julienned basil
    1 1/2 tablespoons butter, softened
    1 1/2 tablespoons flour
    Salt and freshly ground pepper to taste
    Juice of 1 lemon
    Sour cream or plain yogurt as an accompaniment

    Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.

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Freezing Peaches from HGTV

While the skin may be left on when freezing, removing it will give you some flexibility when it comes time to use your frozen bounty. Thankfully, there's no need to pull out the peeler. Blanching peaches is easy to do and kind of fun.

To blanch peaches, drop the fruit into a large pot of boiling water for about forty-five seconds. Don't dawdle! The idea is to loosen the skin without cooking the flesh. Remove the fruit from the boiling water and drop immediately into a bowl of ice water. The skin will now slip easily free of the flesh. Voila!

Cut your now naked peaches in half. Discard the pit and slice into bite-sized slivers. About half a dozen peaches will yield a quart (seven, if you eat as much as I do during the process).

In a large bowl, toss the slices with the juice of half a lemon and one third cup of sugar (or more, if desired) per quart and allow to macerate for about half an hour. The ascorbic acid will prevent the flesh from browning. Commercial ascorbic acid or even a little ground up vitamin C supplement may be effectively used in place of the lemon juice.

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