Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday September 11th 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!

BaconBacon! We've heard your pleas and we're ecstatic to finally announce we have bacon in the store from both our Mangalitsa and Berkshire pigs. We worked with a local butcher to cure it and we're excited about the results. Let us know what you think.

Coming later this week to the store.... Honey!


SurveyResponses to the CSA Survey

Plastic Bags Many of you were concerned about the amount of plastic bags used for your CSA share. When you pick up your share at the farm, veggies are set out in bins and you're able to select and bag your own. We love seeing the creative solutions folks at the farm have come up with to use less bags, including padded boxes, reusable fabric bags and simply reusing old plastic bags. For folks who pick up at the market, the Boulder Farmer's Market requires us to pre-bag and box your produce, which is why we can't use this system at the market.

In Your Share This Week:
  • basil
  • bell peppers
  • cherry tomatoes
  • cucumbers
  • green bean & yellow wax beans
  • greens
  • potatoes
  • summer squash
  • tomatoes
  • Fruit Share: peaches
  • Coffee Share: next week
  • Coming Next Week: summer squash, tomatoes, basil, peppers & more!

Notes from the Field

Someone or something finally found the switch and now we are in Fall. The 100 degree days have suddenly ( actually at whiplash speed) become cool and drizzly. What a difference a day makes.

We now have 8 new pork inhabitants namely Franny's 8 babies who are now snuggling with Mommy in their A frame home. We knew she was close when she kicked Hank out the morning of the birth and told him to get lost! So we picked him up on the gravel path and put him in the sunflowers while Franny made her nest and prepared for motherhood. (continued below)


Words to Live By:

A man brings two cucumbers into a bar and says, "Hey have you seen these cucumbers I got at Cure Organic Farm?"

The bartender says, "You should return that weird round one. I think you got yourself a lemon."


                          ~ from CSA member Beth Sautins


Coming Up at the Farm:

winter rootsWinter CSA Sign Up We have a few spots left in our winter csa.

When: Wednesday 10/23 through12/11 (8 weeks)

What: Potatoes, onions, carrots, leeks, parsnips, radishes, turnips, spinach, bok choy, chard, kale, salad greens, winter squash, apples, pears and more!.

Pick-up: 3-6:30 pm

Location: Cure Organic Farm Store

Cost: $200

Payment is by check. A $100 deposit secures your share. Payment in full is due by October 1.


Tomatoes at MarketProduce by the Case Now is the time to can tomatoes and put up peaches and pickles. We have case discounts available. For 10 or more pounds, current pricing is:

  • Heirloom tomatoes $3.00/lb.
  • Heirloom tomato seconds $2/50/lb.
  • Red slicers $2.00/lb.
  • Cucumbers $1.50/lb.
  • Peaches $46 for 20lb. box
  • Cherry tomatoes $7.00 for 2 pints or more
  • Basil $10/lb.

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

Share the Bounty When you sign up to be a CSA member each season, you make an agreement to share the risk and the bounty of the farm. This means some seasons you might miss out on eggplant if a hail storm takes out the crop, or you might be left wanting more braising greens that were devoured by pests. And sometimes it means your refrigerator is filled to the gills with all the farm has to offer. This is one of those weeks.

Each week Small shares are due $15 worth of produce, Mediums $20 and Large shares $30. But the fields are overflowing with bounty right now and you're the people who get to bask in it. This week Small shares are receiving $25 worth of produce, Mediums $39 and Larges $58. Enjoy!

Speaking of bounty, our Mangalitsa pig Franny gave birth last Friday. She and her piglets are doing great.

Frannie and Babies



Green and Wax Bean Salad with Spicy Tomato Vinaigrette (from New York Times)

1/2 pound green beans, trimmed
1/2 pound yellow wax beans, trimmed
1 overripe large tomato
1 tablespoon red wine vinegar, or to taste
1/4 teaspoon kosher sea salt, plus more as needed
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 cup thinly sliced pitted kalamata olives
1/3 cup torn fresh basil leaves

1.Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
2.Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
3.Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.

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Freezing Pesto (adapted from The Yummy Life)

If you're planning on freezing some or all of the pesto you make, you'll need an ice cube tray or two. You'll also want to have some olive oil in a condiment squeeze bottle for drizzling out small amounts, or you can also pour from the original olive oil bottle or use a spoon.

It's helpful to know how much each of the ice cube compartments holds, so that you can easily remove the needed amount from the freezer later on. To figure this out, use a measuring spoon and add water to one of the ice cube compartments in your trays to determine how much each cube and tray will hold. My ice cube compartments each holds approx. 2 tablespoons.

Use a spoon to fill the compartments of the tray with your favorite pesto recipe.

Use a squeeze bottle or spoon to drizzle a light layer of olive oil over the top of each cube compartment. This will keep the pesto from getting dark from contact with the air.

Cover the tray with plastic wrap. Gently tap the plastic down on top of each cube section so it keeps out as much air as possible. Put the tray in the freezer for several hours or overnight so that the cubes freeze completely.

Label quart size plastic freezer bags. I like to put the quantity of each pesto cube on the label (1 cube = 2 tablespoons), in case this old brain of mine forgets that detail when it's time to use the frozen pesto later.

Once the pesto is frozen solid, remove the trays from the freezer.

I flip the ice cube tray over and put it under the the faucet to trickle some cold water on the bottom of the tray for a few seconds--hold your hand underneath the tray so the cubes don't fall into the sink. The pesto cubes pop right out.

Fill the plastic bag with frozen pesto cubes and return it to the freezer. The are good to use for up to 6 months.

You can also freeze pesto in small jars or plastic containers. I like to freeze most of mine in 4 oz. mason jars. They hold 1/2 cup of pesto--just the right amount to use for pizza sauce and many other recipes. Frozen jars of pesto are good for 9-12 months.


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"Spaghetti" and Meatballs (adapted from The Paleo Mom, with help from CSA member Rachael Murray)

2 lbs ground beef
1/4 tsp salt
1/4 cup fresh oregano, chopped

Preheat oven to 400F. Line a baking sheet with tin foil, parchment paper or a silicone liner.
Combine ground beef, salt and oregano and mix to thoroughly combine. Form meatballs. Bake meatballs for 12-15 minutes, depending on size.

3 lbs summer squash (such as zucchini)
1 Tbsp salt (to salt the squash)
12-16 cloves fresh garlic, minced
8-10 oz sliced mushrooms, or shallots, onions or greens
1 1/2 cups whole black olives (or about 1 cup sliced), about 1 6oz can
5-6 slices thick cut bacon
3/4 cup fresh basil, chopped

Use a vegetable spiraler to cut your summer squash into long noodles. A box grater or cutting with a knife can also be used. Place in a colander or strainer and sprinkle liberally with salt. Place in a sink or in a larger bowl so that it doesn't make a mess as the squash emits water. Let the squash salt for about 1 hour. Let the noodles drain then dump out onto some paper towel or kitchen towels to absorb the water (you can place another towel over top and gently press down to squeeze out the excess water).
Cut bacon into small pieces. Add to a large frying pan or stock pot and turn on the heat to medium high. Cook the bacon, stirring occasionally until browned, about 7-8 minutes. Add the garlic and mushrooms (or other veggies). Continue cooking for 6-8 minutes, until mushrooms are sauteed and starting to brown (if the mushrooms release a lot of water into your pan, turn up the heat slightly to simmer it off).
Add the olives and the squash noodles. Toss together and cook, stirring frequently, 4-5 minutes until squash is cooked al dente. Add the basil and cook 1 more minutes. Toss with meatballs (or just place the meatballs on top of each plate) and enjoy!

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Tomato Onion and Cucumber Salad (adapted from Rachael Ray)

5 medium tomatoes, halved, seeded, and thinly sliced
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 cucumber, halved lengthwise and thinly sliced
2 Tbsp. olive oil
2 splashes red wine vinegar
salt & pepper to taste

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper. Let stand about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.



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Notes from the Field (con't)

With the weather changes comes a new palate as well. Suddenly that caprese salad has become a bowl of tomato soup and the potato salad has become a baked potato with steak. It happens so quickly around here. So much so that you forget that 2 days ago the heat was unbearable. Such is life though, the rain always allows more time for cooking anyway.


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