Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday August 28th 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!

SurveyThank You For Your Feedback Thank you to everyone who took the time to fill out our CSA survey. We read every single response and are excited about many of the suggestions you made. For the next few weeks we'll address some of the issues you raised.

Getting the Newsletter Early Many of you wished we could let you know what's coming in your share before Wednesday each week. We wish we could do that too! Your entire share is harvested between Tuesday morning and Wednesday afternoon each week. Sometimes we just finish up harvest, before you arrive at the farm or market. That ensures your food is as fresh as possible and allows us to make last minute decisions about which crops look the best that week for your basket.

Whenver we can, we try to give you an idea of things you can look forward to in the following week's share, by giving you a preview in the Coming Next Week section, under the list of this week's veggies.

Next week we'll have more answers to your survey questions. Stay tuned!

In Your Share This Week:
  • basil
  • cherry tomatoes
  • cucumbers
  • green beans
  • greens
  • heirloom tomatoes
  • summer squash
  • sweet corn
  • tomatoes
  • Fruit Share: peaches
  • Coffee Share: next week
  • Flower Share: week 12 of 12 Last week!
  • Coming Next Week: summer squash, tomatoes, basil, carrots & more!

Notes from the Field

It is when the lightning strike remains for a second longer than usual, and your mouth drops and smiles in wonderment. That is when the mystery of weather matches the mystery of plants. Thus, we have now arrived at the tomato harvest and can finally eat the fruits of our labors. (continued below)

Words to Live By:

"Take a bite. Enjoy the caress of fuzz against your lips, and the cool shock of flesh beneath your teeth. Savor the erotic wash of juice as it goes roaring through your mouth, trailing the scent of lilacs, of almonds, grass and vanilla."
                          ~ Ruth Reichl on peaches


Coming Up at the Farm:

winter rootsWinter CSA signup will begin next Wednesday, 9/4. 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.


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

  • Heirloom tomatoes $3.00/lb.
  • Heirloom tomato seconds $2/50/lb.
  • Cucumbers $1.50/lb.
  • Peaches $48 for 20lb. box
  • Cherry tomatoes $8.00 for 2 pints
  • Basil $10/lb. (no 10lb. min.)

Cases of red slicers, plum tomatoes and gerkins are only a couple weeks away. 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.

Around the Farm

We've reached week 12, our final week of the flower share. We hope you've enjoyed this season's flower bouquets.

Tory with flowers

We'll still have bouquets at market and in the farm store, if you need your flower fix. The bees and fairies thank you for supporting flower growing on the farm.


Zucchini and Chevre Salad (from The Kitchen)

1 lb. firm zucchini or yellow summer squash

6 oz. chevre

Handful fresh mint, roughly chopped

Toasted crushed almonds

Fresh lemon juice

Extra virgin olive oil

Salt and pepper

 The ingredients to this salad are easily adjustable to your taste and liking.

Slice all of the zucchini into thin ribbons and place them into a large mixing bowl. Season with salt and pepper, add lemon juice and olive oil. Continue to add seasonings until you find a flavor that you find satisfying. It should be bright, but balanced, allowing the natural sweetness of the squash to come through. When you have found the desired seasoning, add the chopped mint and toasted almonds.

 Plate, top with the chevre and serve.

(back to top)


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.


(back to top)


Tomato and Basil Risotto (from the New York Times)

7 cups well seasoned vegetable stock, garlic stock or chicken stock

2 tablespoons extra virgin olive oil

1/2 cup minced onion

Salt to taste

2 garlic cloves, minced

1 pound tomatoes, grated

Pinch of sugar

1 teaspoon fresh thyme leaves

1 1/2 cups Arborio rice

Salt and freshly ground pepper to taste

1/2 cup dry white or rosé wine, such as Pinot Grigio or Sauvignon Blanc

1/2 pound additional sweet ripe tomatoes, finely diced (about ¾ cup)

1/4 cup slivered fresh basil

1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

1. Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.

2. Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.

3. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.

4. Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

(back to top)


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.

(back to top)


Notes from the Field (con't)

We spend a lot ALOT of time with Mr. and Mrs. Tomato. It is the first big project of winter when the baby chicks and ducks are scurrying across the greenhouse and we are in big jackets filling trays with soil and thumbing tiny seeds into the dirt. You have long conversations about the past season and the upcoming one which seems miles away from reality, yet the day does arrive late August when you pull in the 300 pounds of heirlooms and 400 pints of cherry tomatoes which were just seeds in what seems like yesterday.

It really marks a distinct line in the season and one which we very much enjoy (if only for the opportunity to throw rotten tomatoes at each other!). So here is the high water mark of food for you this season. Grab your sail and enjoy the ride.

(back to top)