Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday September 18th 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!

Fennel SkyAnd Then The Sun Came Out Thank you for all the phone calls, emails and prayers for the farm. We were overwhelmed by your concern and amazed by those who messaged us, who were suffering their own losses. We hope you're all on the road to recovery.

We're extremely thankful that the farm did not see worse devastation. On Thursday the ditches overflowed and along with run off from the properties behind us, flooded the fields. We were left with standing water and the new realization that pigs can swim (piglets do a great piglet paddle). We're thankful the sun has come out again and we're waiting to see how things recover. Rot and mold are our biggest concerns right now, but we're optimistic for most of our crops. Stay tuned.


HoneyHoney Update Due to the flood we're a little behind on filling jars with honey. We hope to have this for you in the next week or so.

In Your Share This Week:
  • bell peppers
  • carrots
  • chard
  • cherry tomatoes
  • cucumbers
  • eggplant
  • potatoes
  • summer squash
  • tomatoes
  • Fruit Share: peaches
  • Coffee Share: this week
  • Coming Next Week: summer squash, tomatoes, basil, peppers & more!

Notes from the Field

Pigs love mud and broccoli.Pigs in Broccoli. (continued below)


Words to Live By:

"You are the sky. Everything else—it's just the weather."
                      ~ Pema Chödrön

Coming Up at the Farm:

winter rootsLAST CALL! Winter CSA Sign Up We have a few spots left in our winter csa. Any remaining spots will open to the public this Saturday 9/21.


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.


Pig RoastPig Roast Save the date! Our Annual Pig Roast celebrating the season and our CSA members support will be on Sunday, October 6th from 3-7pm. We hope you can make it. More details will be coming.

Around the Farm

Tomato Sorting Did you know that every single tomato you get from the farm is hand picked and then hand sorted? Yes, every teeny, tiny cherry tomato is examined before it goes in every pint container. That means the crew spends hours every week checking every tomato that leaves the wash station. How they don't go blind, I'm not sure.

Tomato Sorting


Chard Cakes (adapted from New York Times)

1/2 cup Greek yogurt

1 garlic clove, crushed

3 tablespoons olive oil

1/2 teaspoon Dijon mustard

Salt and pepper

1 1/4 pounds Swiss chard

1/3 cup pine nuts

4 ounces pecorino cheese, coarsely grated

1 egg

6 tablespoons dried white bread crumbs

Mixture of vegetable oil and olive oil, for frying.


1. Make the sauce: In a food processor or a blender, place yogurt, garlic, 2 tablespoons olive oil, the mustard and salt to taste. Taste and add salt, if desired. Refrigerate until needed.

2. Cut woody stalks from chard leaves. Bring a large pan of water to boil. Add the stalks and simmer for 4 minutes. Then add the leaves, stir and continue simmering for 3 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop leaves and stalks roughly and put in a medium bowl.

3. In a small skillet, fry pine nuts in 1 tablespoon olive oil for 1 minute, or until light brown. Add nuts and oil to the chard, followed by the cheese, egg, bread crumbs, 1/4 teaspoon salt and pepper to taste. If mixture is very soft and sticky, add more crumbs.

4. Pour enough frying oil into a large skillet to come 1/4 inch up the sides. Shape chard mixture into eight patties roughly 2 inches in diameter and 5/8-inch thick. Fry them for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.

Yield: 4 appetizer servings.

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Roasted Eggplant Spread (adapted from The Barefoot Contessa)

1 medium eggplant

2 bell peppers, seeded

1 red onion, peeled

2 garlic cloves, minced

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon tomato paste


Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

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Zucchini Basil Soup (from Gourmet)

2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.

Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).

Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).

Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

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Spiced Cucumbers and Coconut Milk (from Bon Appetit)

1 tablespoon vegetable oil
2 cups 1/4"-thick slices peeled lemon cucumber or any other cucumber.
Kosher salt
Freshly ground black pepper
2 peeled, seeded, coarsely chopped small tomatoes
4 thinly sliced scallions
2 thinly sliced red thai chiles (with seeds)
1 smashed garlic clove
1/2 cup unsweetened coconut milk
1 1/2 teaspoon honey
1/4 cup fresh cilantro leaves
Fresh lime juice

Heat vegetable oil in a medium saucepan over medium heat. Add slices peeled lemon cucumber or any other cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper. Add chopped small tomatoes, sliced scallions, sliced red thai chiles (with seeds), and smashed garlic clove. Sauté until vegetables are soft, 2–3 minutes. Add unsweetened coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes. Stir in fresh cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper. Serve with rice, if desired.

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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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