Cure Organic Farm CSA Newsletter


Greetings CSA Members,

Today, Wednesday September 3rd is a CSA share pick-up. Please plan on picking up your share between 4pm-7pm at your designated location.

Today we begin registration for our Winter CSA Program. If you'd like to continue the flow of vegetables through December, please see below.

As a special treat this week, we offer you organic cantaloupes from Isabelle Farms in Lafayette. Enjoy!

Looking forward to seeing you,

Farmer Anne

Exciting This Week!

winter rootsWinter CSA Want to keep the produce coming through mid-December? Our Winter CSA runs through December 10th this season. 100 shares are available. They are first come, first serve.

When: Wednesday 10/22 through12/10 (8 weeks)

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

Pick-up: 3-6:30 pm (it's earlier than summer share hours due to daylight and temperature changes)

Location: Cure Organic Farm Store; 7450 Valmont Road, Boulder, CO 80301

Cost: $200

Bread Share: We'll also be doing a bread share featuring Kim & Jake's Cakes baguettes (gluten-free and vegan) during Winter CSA. You can add this option for an additional $28, for 4 deliveries that will happen every other week. We need a minimum of 20 bread shares to be able to offer this.

Payment is by check. A $100 deposit secures your share. The remainder is due by October 1.


PeachesPeach Availability If you're looking to can peaches, you probably have about 2 weeks left to get significant quantities. We have case discounts available for much of our produce. Current pricing is:

  • Peaches $48 for 20lb. box (available until mid-September)
  • Cucumbers $1.50/lb. (available until mid-Sept.)

Cases of tomatoes should be available by late September. 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.

In Your Share This Week:
  • braising mix
  • cantaloupe
  • cucumbers
  • onions
  • peppers
  • pole beans
  • summer squash/zucchini
  • tomatoes
  • Fruit Share: nectarines
  • Coffee Share: this week
  • Bread Share: week 6/9
  • Coming Next Week: tomatoes, sweet corn, potatoes

Words to Live By:

"To see cucumbers in a dream denotes that you will speedily fall in love. Or, if you are in love, then you will marry the object of your affection."
                             Richard Folkard in 'Plant Lore' (1884)
Coming Up at the Farm:

Pig RoastCSA Harvest Celebration (aka The Pig Roast) Mark your calendars for Sunday October 12th from 3-7pm when we'll have our annual CSA Harvest Celebration. We'll provide the pork sandwiches, veggie stew, music, hay bale tower and a bonfire. Just bring a side dish or dessert to share and a hearty appetite. We'll ask you to RSVP for this in a couple weeks. We look forward to celebrating the season with you.



CSA Survey Thank you to everyone who took the time to fill out our CSA Survey. We'll have the results for you next week. Your overwhelming desire for an egg share has been noted!

Notes from the Field

September arrives with a reminder that you will need three different outfits for the day.  A down jacket for the morning , t-shirt for the afternoon and sweater for the evening.  Luckily, we have all the necessary harvest to accompany each transition.  Eggs and potatoes for breakfast, salad with zucchini for lunch,  broccoli and beans for dinner!  (continued below)

Around the Farm

Flower Share

It started with Agrostemma and ended with Sunflowers.... Last week was the last of the bouquets for our Flower Share. We hope you enjoyed the variety of blooms this season. We still have flowers available in the store if you need a flower fix.




Smoked Braised Mixed Greens adapted from Patrick and Gina Neely

4 strips bacon, sliced

3 cloves garlic, sliced

1 onion, sliced

Pinch red pepper flakes

Kosher salt and freshly ground black pepper

3 large handfuls braising greens, stemmed (if inner ribs are tough), leaves roughly chopped

1/2 cup chicken stock

Heat a large pot over medium-high heat. Add the bacon and render until you have enough fat to saute the garlic and onions. Add the garlic and onions and saute until soft, about 5 minutes. Add the pinch red pepper flakes and season with salt and pepper and cook for 1 minute more. Add the greens in handfuls, adding more as the greens start to wilt, tossing with tongs until all the greens are wilted down. Add the chicken stock and cover. Cook until the greens are tender, about 10 minutes.

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Tomato, Onion, Cucumber Salad adapted from Rachel Ray

3 medium plum tomatoes, or most of a pint of cherry tomatoes, halved lengthwise, seeded, and sliced

1/4 onion, peeled, halved lengthwise, and thinly sliced

1 cucumber, halved lengthwise and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 splashes red wine vinegar

Coarse salt and black pepper

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


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Pole Beans with Bacon adapted from Curtis Aikens

    3 bacon slices, cooked
    1 cup chopped onion
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    3 (14-ounce) cans chicken broth
    1 1/2 pounds pole beans, trimmed and cut in half crosswise

    Cook bacon in a large over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion to drippings in pan; cook 3 minutes, stirring frequently. Add bacon, salt, and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until beans are tender.

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Roasted Fruit with Mascarpone adapted from Martha Stewart

6 pieces stone fruit (any combination of peaches, plums and nectarines work well for this)
2 sprig(s) fresh rosemary
2 tablespoon(s) (or up to 3 tablespoons) sugar, depending on sweetness of fruit
2 tablespoon(s) unsalted butter
1 tablespoon(s) fresh lime juice
Mascarpone cheese

Preheat oven to 400 degrees F. Prick skins of fruit with a fork, then quarter and pit. In a 9- by 13-inch roasting pan, toss fruit with fresh rosemary, sugar, unsalted butter, and fresh lime juice.

Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.

Serve fruit warm with a dollop of mascarpone cheese.

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Notes from the Field (con't)

Time becomes an anticipation for the first yellow aspen leaf and to be able to soak within the golden sunset of autumn.  It is an exceptional year for tomatoes so if you need a rainy afternoon activity we can supply the necessary tomatoes for sauce making as well as the cases of peaches for a sweet reminder of summer once winter arrives, but let's not get ahead of ourselves.  Let's concentrate on the brilliance of an heirloom tomato in all of it's effervescence and forget that winter exists for a month more.


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