Cure Organic Farm CSA Newsletter


Today, Wednesday, September 7th is a CSA pick-up and a CSA BBQ. Your share will be available for pick up at your chosen pick-up location from 4-7pm. Although it is a rainy fall day, we are still preparing for the BBQ this eveing. The best parties happen in the rain! Check below for details. Winter share registration will begin tomorrow for new members, lease see below for the details.

Looking forward to seeing you this evening,

Farmer Anne


Exciting This Week!

CSA BBQ is on! Our last CSA BBQ of the season is tonight from 5-7. We have covered seating, so don't let a little rain deter you from the bounty Kate is preparing. Kate is making beef kabobs, goat kabobs (never had goat? it's flavor is close to lamb), ratatouille, roasted potatoes, and a yummy polenta vegetable torte. All food will be gluten free. We hope you'll be able to join us, no RSVP needed. Cost is $10 for adults and $5 for kids 7 and under. The Tasterie Truck will be here with their desserts too!

Sauteed Veggies

Notes from the Field

Well Dorothy, we're not in summer anymore.

And just like that it is Autumn, maybe there is something to this lunar calendar and the end of swimming pools. The first tinge of chilly air has greeted our smiling faces and aching backs. Missy and Laura's bedtime has now moved to 7 pm from 10 pm so that they can prepare for their upcoming hibernation. The pigs never seem to find a reason to leave their house unless to eat, and the ducks couldn't be happier with the free shower.
Somewhere behind those clouds there is the great big sun, but for now we have the clouds to help us harvest all of the tomatoes for sauce and soup for the winter, potatoes for the roasts, and our first three parsnips to whet our appetite for snow ( yes, I will mention the inevitable).
Kate has been prepping for the barbecue all week and has a masterful feast awaiting. We have prettified the store property with some straw and wheat to cover up the pig runs for an upcoming wedding so if you could just admire the bedding from afar and not use it as a trampoline it would be greatly appreciated.
The pork is in the store awaiting you and your recipes, has there ever been a more appropriate time for pork green chile? And there has definitely not been a better time to buy bulk such as a 20 pound box of San Marzano's and 10 pound potato sack, I feel like a coupon!
Enjoy the bounty and start cooking.

In Your Share This Week:
  • carmen peppers
  • eggplants
  • green beans and yellow wax beans
  • sweet corn from Isabelle Farms
  • arugula
  • summer squash
  • cucumbers
  • tomatoes
  • potatoes
  • Fruit share: apples
  • Coffee: yes it's a coffee week!
  • Coming Next Week: squash, potatoes, carrots, cucumbers, basil, tomatoes and more........
Words to Live By:

"For man, autumn is a time of harvest, of gathering together. For nature, it is a time of sowing, of scattering abroad."
- Edwin Way Teale

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:

Pork is in! We've got chops, bacon, roasts, sausage and many other cuts for your carnivorous pleasure. Stop into the store and check it out.


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 Wednesday, 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...


Red Peppers

Some of these red beauties are in your share this week. Enjoy!


Tomato Basil Cream Sauce with Summer Squash Noodles

For the tomato-basil cream sauce:

2 1/2 pounds ripe tomatoes
1/2 cup packed fresh basil leaves
3/4 cup raw cashews
1/4 cup raw pine nuts
1 tablespoon extra-virgin olive oil
Sea salt, to taste

For the summer squash noodles:

1 zucchini
1 yellow squash


Wash and cut the whole tomatoes into large chunks (the skins, seeds, and core go in the sauce). Add the tomatoes, basil, cashews, pine nuts, olive oil, and a few pinches of salt to the blender (or Vita-Mix). Blend until silky smooth. Taste and adjust salt, if necessary. Store in a glass jar in the refrigerator.

To make raw summer squash noodles, all you'll need is a box grater and a sharp knife — that's it.

Using the wide blade on the side of a box grater, carefully slide the long-edge of the squash (from bottom to top) along the blade. Make wide strips on one side of the squash just until the seeds appear, then rotate the squash to the opposite side and repeat. Do the same on the remaining two sides then repeat with the other squash. Once all the squash is cut into wide strips, stack a few of the strips and with a sharp knife, carefully cut the squash into 1/4-inch-long fettuccine-style noodle strips. Repeat with the remaining squash.

To assemble the dish: For each serving, combine about a cup of zucchini noodles and with a few spoonfuls of raw tomato basil cream sauce, enough to thoroughly coat the noodles. Garnish with fresh cherry tomatoes, chopped basil, and pine nuts.

Yield: About 1 1/4 quarts or 5 cups of sauce, and 4 servings of noodles.

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Spicy Roasted Corn on the Cob With Taco-Flavored Butter

Kick up your corn on the cob with spicy taco-flavored butter infused with cilantro and lemon.

1 cup unsalted butter
1 cup taco seasoning
1 cup finely chopped cilantro/parsley
1/3 cup lemon juice
Salt according to taste
Pinch of freshly ground pepper


1. Melt butter in pan and remove as soon as small bubbles start to form

2. Add all the above ingredients and mix well.

3. Now roast the corn on the cob and slather butter once its out of the flame generously.

4.Sprinkle with very very finely chopped cilantro for additional flavor. Enjoy your spicy corn on the cob with a cold glass of wine, beer or your favorite soda.

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Nonno Salad

This was a salad my grandmother would make for me out of whatever vegetables were fresh from my grandfather's garden on his rooftop in Brooklyn. Now my father works the garden and we sometimes still make salads from the tomatoes, peppers and basil that grows there.

2 large tomatoes roughly chopped

Basil torn by hand about six large leaves

Southern Italian extra virgin olive oil

Sharp provolone cheese

Dried bread, toasted or friselle

Anchovies for the dressing, just whisk into the olive oil and lemon mixture

Peppers, seeds removed thinly sliced

Freshly ground black peppercorns

Sea salt to taste


Coarsely chop the tomatoes and peppers and put in a large bowl. Cube dried aged provolone cheese and toss with the vegetable mixture. Tear the basil once and toss with your hands to incorporate in salad. Drizzle with a fresh fruity olive oil, sea salt, and coarsely ground black pepper. Mix with your hands to incorporate the ingredients.

Take 1 piece of bread or friselle and put at the bottom of a shallow bowl. Put the salad on top, drizzle with additional olive oil.

For added flavor, whisk 1 anchovy in olive oil and pour on top of the salad.

Yield: 1 serving.

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Bread and Butter Pickles

These may be the simplest bread and butter pickles you've ever made. Gather the ingredients, prep the cucumbers, pack them in a jar, pour brine over the cucs, and let soak in the refrigerator for a week. Bam. Pickles. And you didn't even need to fire up the stove.

Adapted from "Raw Food For Everyone" by Alissa Cohen and Leah J. Dubois

Time: 30 minutes, plus 7 days to cure in refrigerator

12 pickling Kirby cucumbers, cut lengthwise into halves or quarters
3 cups apple cider vinegar
1 cup water
1 cup raw honey
2 tablespoons whole coriander seeds
1 teaspoon sea salt


Pack the cut cucumbers in a large wide-mouth glass container.

Whisk the vinegar, water, honey, coriander seeds, and sea salt together in a bowl. Pour this brine over the cucumbers. Top with a piece of wax or parchment paper to keep the pickles soaked in their brine.

Refrigerate for 7 days before serving. The pickles will keep for up to 1 month.

Yield: 12 pickles.

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