CSA News


Greetings CSA Members-

Today, Wednesday August 5th is a CSA share pick up. Please plan on picking up your share at your chosen pick up location between 4pm-7pm.

Don't forget that the Boulder County Fair is going on all this week. We'll be there competing in some of the vegetable categories, and hope to see you too.

We look forward to seeing you tonight.

Farmer Anne


Notes From the Field

Pattypan Squash

Above: One of your pattypan squash in the fields. We harvest the squash blossoms for restaurants.

It's August, time to catch our breath!  July is a bruiser, the summer is in full bloom and the spring plantings have you staring at dirt in a new and wondrous fashion.  The ability to watch barren land become a bounty is truly one of the great pleasures of the farm.  We are at the mountain top right now so behold a farm in full bloom.  All of the land is in full production and we are giving it our all to bring as much of it as possible to your plate. 




In Your Share This Week

  • carrots or turnips
  • cucumbers
  • head lettuce
  • herb choice
  • shallots or cippolini onions
  • sweet corn
  • summer squash/zucchini
  • tomatoes
  • Fruit Share: peaches/plums
  • Coffee Share: week 5/10
  • Bread Share: week 5/10
  • Flower Share: week 8/15
  • Coming Next Week: zucchini, greens, carrots, peaches and more!



For more recipes please check out our CSA Recipe webpage.


Exciting This Week

Marilyn KakudoChef Marilyn In The HouseTonight Marilyn will be sampling a super simple and delicious turnip, carrot salad. Don't miss this special chance to get tips from a master as well as some goodies!


Grassfed BeefJust Arrived Grassfed Beef! We have a brand new round of beef cuts available in the farm store today. Your favorite steaks and roasts are in stock, along with a few new cuts like fajita meat and kabobs. All of our grassfed beef comes from All Natural Homestead Beef in LaSalle, CO. Coming up next week: a new round of our Mangalitsa pork cuts.


Jam ClassJamming Time! We have one spot left in next Saturday's 8/15 Summer Jams Class.

Our classes are small, hands-on and you get to take home what you make. Chef Marilyn will be helping you make jam with peaches and plums.

Learn more


Words to Live By

"Life is so brief that we should not glance either too far backwards or forwards...therefore study how to fix our happiness in our glass and in our plate."                            -Grimod de la Reynière


Around the Farm

Brenna in Agrostemma

Brenna harvesting Agrostemma for your flower share. Your flowers are harvested about 4 hours before you receive them, so they're fresh for your table.


  10 year anniversary!

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301





Sweet & Sour Turnip and Carrot Salad adapted from Cookthink

    2 medium carrots, peeled and thinly sliced
    1 turnip, peeled and thinly sliced
    3 tablespoons lime juice
    2 teaspoons vegetable oil
    1 teaspoons sesame oil
    1 teaspoon granulated sugar
    1/8 cayenne pepper
    1 teaspoon fish sauce
    1/4 cup cilantro
    1 teaspoon black sesame seeds


  • Peel and coarsely thinly slice the carrots and turnips and toss together in a large bowl.
  • In a medium bowl, whisk together the lime juice, oils, sugar, cayenne pepper and fish sauce until the sugar dissolves.
  • Drizzle the dressing over the grated vegetables, tossing to coat. Sprinkle with the cilantro and sesame seeds.


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Creamy Corn and Shallots (from Deborah Madison's Local Flavors)

6 ears freshly picked sweet corn
2 tablespoons unsalted butter
2 shallots, finely diced
salt and freshly ground pepper
¼ cup cream
1 tablespoon chopped parsley, torn basil or chopped dill

Shuck the corn and remove the kernels with a sharp knife, cutting no more than two-thirds of the way into the kernels. Reverse your knife and force out the scrapings, keeping them separate from the kernels.

Melt the butter in a wide nonstick skillet. Add the shallots and cook over medium heat for 2 minutes. Add the corn kernels, sprinkle with ½ teaspoon salt, and raise the heat. Cook for 2 minutes, then add the scrapings and cream and cook for 1 minute more. Turn off the heat, season with pepper, and stir in herbs.


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Creamy Zucchini and Ricotta Spread from Martha Stewart

    1 teaspoon extra-virgin olive oil

      1 medium zucchini, grated on the large holes of a box grater

      1 garlic clove, minced

      1/2 teaspoon fresh thyme leaves

      Coarse salt and ground pepper

      1/2 cup ricotta

      1 tablespoon lemon zest

      2 teaspoon lemon juice

  1. In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.

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Easy Peach Cobbler from Allrecipes

    1/2 cup unsalted butter
    1 cup all-purpose flour
    2 cups sugar, divided
    1 tablespoon baking powder
    Pinch of salt
    1 cup milk
    4 cups fresh peach slices
    1 tablespoon lemon juice
    Ground cinnamon or nutmeg (optional)

    Melt butter in a 13- x 9-inch baking dish.

    Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

    Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

    Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.




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