Cure Organic Farm CSA Newsletter


Today, Wednesday, August 31st is a CSA pick-up. Your share will be available for pick up at your chosen pick-up location from 4-7pm. Our hens have been busy laying eggs, we have over 40 dozen available today. Three of our berkshire feeder pigs went to butcher this week. We will have a great selection of pork available next week.

Just a reminder that there will be construction on Valmont between 75th and 95th. There may be periodic closures and delays, so pick another route to the farm if you need to travel on Valmont between 75th and 95th. The lower parking lot west of 75th on Valmont is available as well as the farm store property may be entered from 75th. Hope this helps.

Has anyone else noticed fall sneaking up on us?

Looking forward to seeing you this evening,

Farmer Anne


Exciting This Week!

Beans, beans, beans. Not only green beans, but the delicate and lovely haricots verts and for the first time this season edamame beans!

Dilly Beans

Notes from the Field

The winds are changing. The sweatshirts are needing to be found for the cool morning and evening temperatures, but we are still on a steady diet of popsicles for lunch. Tis the season of extremes, the days of layers and in betweens. Picking basil in the field only to make pesto for December. Stocking up on enough zucchini bread to last until we have great grandchildren. The evenings are arriving earlier so to rush us in for dinner and the mornings are darker and harder to awaken to (snooze buttons the incarnation of temptation). (Continue reading below)

In Your Share This Week:
  • beets
  • eggplants
  • green beans
  • haricots verts
  • edamame
  • summer squash
  • cucumbers
  • tomatoes
  • Fruit share: plums
  • Coffee: next week
  • Coming Next Week: squash, potatoes, carrots, cucumbers, basil, tomatoes and more........
Words to Live By:

"Summer is like the ultimate one-night stand.. hot as hell, totally thrilling, and gone before you know it."--Anonymous

Cherry Tomatoes in Field

Some of our delicious sun gold cherry tomatoes.

Coming Up at the Farm:

Winter CSA Share For those of you wondering about Winter Share, sign-ups will happen on Thursday September 8th via our website. At 8AM on 9/8 the link will be active, and accepting registration forms:

CSA BBQ Our last CSA BBQ of the season will be next week on September 7th from 5-7. Kate is making beef kabobs, goat kabobs, ratatouille, roasted potatoes, and a yummy polenta vegetable torte. All food will be gluten free. We hope you'll be able to join us. Cost is $10 for adults and $5 for kids 7 and under.


Flatbread Pizza for What's for DinnerWant to have dinner made when you return home from CSA pickup? Our final What's for Dinner? class with Michelle is on September 14th at 4:30. Michelle will be making Veggie Topped Flatbreads, as well as many other dishes you'll get to eat while you're preparing your own meals to take home. Register here.


New Kids Workshop You've been begging us for more kids workshops, so this fall we're offering From Sheep to Skein. 3rd - 5th graders will dive deeper into the exploration of the integral parts of life on Cure Organic Farm and explore the process of transforming wool into a usable product.

Class is 8-4 on Saturday September 24th Learn more...




Haricots Verts*

12 ounces haricots verts, ends trimmed, or small thin green beans
2 tablespoons unsalted butter
Salt and freshly ground black pepper

Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.

*Note- Please do not overcook the haricots verts, or you will lose their lovely, delicate taste and texture.

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Edamame and Shiitake Rice

Soak 1 ounce dried shiitake mushrooms in 2 cups boiling water, covered, until soft, 40 minutes. Drain, reserving the liquid. Discard the stems and chop the mushrooms. Cook 2 cups rice as the label directs, using 1/2 cup mushroom-soaking liquid in place of 1/2 cup water. Cook 1 1/2 cups edamame in salted boiling water until tender, 5 minutes. Add the edamame and shiitakes to the rice; season with salt.

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Bean and Beet Salad with Feta

2 pounds small red beets, scrubbed
2 pounds green beans
1/2 cup extra-virgin olive oil
1/4 cup black currant vinegar or red wine vinegar
2 tablespoons minced chives
1/4 pound feta cheese, crumbled (1 cup)

1) Preheat oven to 375 degrees. Arrange the beets in a baking dish and fill with 1/4 inch of water. Cover with foil and bake for 45 minutes or until tender. Let cool, then peel beets and cut them into 1/2-inch-thick wedges.
2) In a very large pot of boiling salted water, cook the beans over high heat until crisp-tender, about 5 minutes. Drain and refresh under cold water. Drain well and pat dry.
3) In a small bowl, whisk the olive oil with the vinegar until blended. In a large bowl, toss the beans with 1/2 cup of the vinaigrette and transfer to a platter. In the same large bowl, toss the beets and chives with the remaining 1/4 cup of vinaigrette and spoon over the beans. Season with salt, sprinkle the feta on top and serve.

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Grilled Eggplant with Sesame Seed Marinade

Eggplant, sliced ¾" thick [and summer squash, if you have it]
2 tbsp. rice vinegar
2 tsp. sesame seeds, toasted (bake at 350 degrees for about 5 minutes on a shallow baking sheet, shaking once)
1 tbsp. dark sesame oil
1 tsp. lemon juice
1/4 tsp. dried crushed red pepper
4 cloves garlic, crushed

Combine rice vinegar through garlic. Brush the sliced eggplant with the marinade and let stand 15 minutes. Grill the eggplant about 5 minutes on each side or until done, brushing with additional marinade.

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Notes from the Field (Cont.)

In the fields the turning over of the soil has just begun with the fall crops of spinach and lettuce peeking through the topsoil. Caroline has made the children's garden into an oasis of serenity and leaves us wondering if we should follow her lead and just have three plants of each vegetable with little pathways and stone boundaries, it's the envy talking.

The first three piggies which were born and raised here are now in hog heaven and the bacon will be arriving shortly, I'll repeat the bacon will be arriving shortly!

The sweetness of the tomatoes will never be repeated unless you jar them now so prepare yourself for their flavor, a bib is highly recommended.

The possibility that string beans and tomatoes constitute the best meal is currently being debated in the field as well as the virtues of 5 potato salad. More information to come.

Let us know if there has been a favorite of yours that has occurred yet from this seasons harvest and we will post the highlights. Thank you so much for your feedback. We need it and appreciate the time you spend helping us taste test the season. Enjoy!


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