Good Morning CSA Members,
Today, Wednesday June 1st is your first CSA pick up. Your share will be available for pick up from 4-7pm at your chosen pick-up location.
We are excited to share the first carrots and radishes of the season with you tonight as well as some wonderful greens. Please note, pick-up this evening will include only vegetable, flower and egg shares. Fruit, coffee and bread all begin next week; more detalis below.
We look forward to seeing old friends and meeting new families this evening,
- Bok Choy
- Salad Mix
Fruit Share -next week, strawberries Flower Share - Spring alliums Egg Share - available every week Coffee Share - next week Bread Share - next week Coming next week: carrots, spinach, spicy greens, pea shoots and more.....
Flowering snap and english peas....
Beginnings are always exciting. We are experiencing many of them. A new crew of interns : Sam, Meghan, Mikinzie, Erin, Molly and Jocelyn and a new
sprouting of food from the fields.
This season has so far been one of beginning again in other ways as
pigs, Tamworths, some of which can be
found on the farm out by the farrowing area. Visit the baby Berkshire x Mangalitsa piglets who are grazing in
the front fields
counting cars and smiling for the cameras, with their older, wiser "teenage" Berkshire friends.
Artie and Susan are back at the Farm Store this year on Wednesdays. Lindsay and Ben
are back at the Kids
Camp teaching the little ones the cycle of seed to plate.
all of this newness the constant remains, providing the freshest,
nutritious food to you and your family. We are very excited to share
weeks harvest with you and to meet new members and welcome the
Each season we begin our fruit share with certified organic strawberries from northern Califlornia as there are not any berry farms in Colorado that have the 175+pounds of berries available for our fruit share members. These farms in the Salina valley work with Growers Organic, a Denver based produce & fruit wholsale company to supply us with strawberries for our CSA. We recieve the berries with in two days of them being picked usually, as they harvest per our order.
So, why no fruit today? When the delivery truck came in the berries were poor quality, so our order was not accepted. While conventional strawberries were available, we are dedicated to only sourcing organic. Thus, no fruit is available today.
The Colorado fruit from the western slope is more abundant than it has been in years, as the spring weather is cooperating with the fruit growers so far this season. While there is not fruit available for this week's pick-up, we will be sure to offer this week's 3 pound average of fruit in future pick-ups this season. Tis the spirit of CSA, share the risk, share the bounty. Here is to celebrating the bounty!
In the spring, at the end of the day, you should smell like dirt.
- Margaret Atwood
- Grilled Bok Choy-
Goes great with some of our hertiage pork brats offered in the Farm Store!
- Roasted Carrots with Harissa Yogurt
Add a spicy kick to your roasted carrots!
- Carrot Top Pesto
Use your leftover tops so they don't go to waste! Goes great over fresh chicken or duck eggs!
- French Dressing
Not your typical "organge" French dressing. Pair it with your French breakfast radishes in a salad - c'est magnifique!
Grilled Bok Choy
- 4 heads baby bok choy (about 1 pound)
- 1/4 cup white-wine vinegar
- 2 tablespoons tomato-based chili sauce
- 2 teaspoons light-brown sugar
- 2 tablespoons vegetable oil
- Coarse salt and ground pepper
- Heat grill to low. Trim large leaves from baby bok choy; halve heads lengthwise. Rinse well under cold water to remove grit.
- In a large bowl, whisk together white-wine vinegar, tomato-based chili sauce, light-brown sugar, and vegetable oil; season with coarse salt and ground pepper. Add bok choy; toss to coat. Remove from bowl, reserving sauce.
- Place bok choy, cut sides down, on grill; cover, and cook until tender, about 10 minutes. Serve bok choy drizzled with reserved sauce.
Carrot Top Pesto
- 1/2 cup toasted almonds, sliced
- 1 cup parmesan cheese, grated
- 2 cloves of garlic, minced
- 1 bunch carrot tops, leaves only, discard the stems
- Juice of 1 lemon
- 1 tablespoon honey
- 1 cup olive oil or enough to blend it all together into a thick pesto
- salt to taste
- 6 eggs
- For the pesto: Put the ingredients in a food processor and blend thoroughly. Blend it more than you would other pestos, you don’t want any big carrot leaves as they will get stuck in your throat. When everything is well broken up, add a little more olive oil to loosen it up so you can drape the pesto over your egg.
- For the eggs: Cover the eggs with cold water in a sauce pot. Bring to a boil then shut off the heat, cover the pot and wait for 10 minutes. After 10 minutes, submerge the eggs in ice water. Wait another 10 minutes then peel the eggs and cut into quarters. Place quartered eggs on a serving dish and drape with the pesto.
- 1 squirt of mustard
- 1 Tablespoon tomato paste (organic)
- ⅓ cup olive oil
- ¼ cup white wine vinegar
- 1 Tablespoon of honey (optional)
- ½ tsp onion powder or small chunk of fresh onion
- Put all ingredients in a small blender and blend until smooth.
Essential CSA Pick-up Info.
| CSA pick-up
begins today, Wednesday June 1st from 4-7pm
at your designated pick-up location
- Cure Organic Farm Store, 7450 Valmont Rd.
- Boulder Farmer's Market, 13th between Arapahoe and Canyon
Can I change my pick-up location?
Sure! Just email us
, and give us a week notice
What do I do if I miss a pick-up?
If you email us
before 8am on Thursday
morning, we're happy to pack your share for you, and have you pick it up at the Farm Store that day. We just need to know ahead of time that you'd like your share packed.
Where does my food go if I miss a pick-up? All of the food leftover from the CSA gets donated to our Thursday morning field volunteers.
Can someone else pick-up my share? Sure! If you're out of town, or can't make it, feel free to have a friend or neighbor come get your share.
Can I bring my pet to pick-up? Please leave your pet at home during pick-up.
What if I have more questions? The fastest way to reach us is by emailing us at: email@example.com
Want more info? See our CSA Membership web page
for all the details
Six Week Beekeeping Class
Join us on Saturdays at the Cure Organic Farm apiaries for a
comprehensive, six-week course for beginning beekeepers. We cover
everything you'll need to know for your first year of beekeeping, from
starting up your home apiary to treating bee disease, harvesting honey,
and preparing your hives for winter.
We believe that the apiary is the best place to learn about beekeeping.
Dynamic class sessions include a balance of classroom and "in-hive"
activities, offering participants plenty of hands-on bee experience.
This early summer course provides beekeepers the opportunity to
implement what they learn in class on their own hives at home. Small
class size allows our two beekeeping instructors to provide plenty of
Course topics will include:
- June 11: Introduction to beekeeping
- June 18: Preparing your home apiary
- June 25: Basic beekeeping techniques
- July 2: Disease diagnosis and treatment
- July 9: Caring for the queen bee
- July 16: Honey production and strategies for winter survival
This course is for first-time beekeepers, or beginners looking to
develop their skills. Our instructors are bilingual, so both English and
Spanish speakers are welcome! Class size will be limited to 8 (minimum 5
participants). Youth 15 years and over are welcome to participate if
accompanied by an adult. For liability reasons, we ask that all
participants be bee-allergy free.
- CSA pick-up begins- Wednesday, June 1st, 4-7pm.
- Farm Store Open- Wednesday-Friday from 11am-6pm; Saturday-Sunday 10am-4pm.
- Boulder Farmers Markets- Wednesday evenings from 4-8pm; Saturday 8am-2pm. April-Nov.
- Denver Union Station Farmers Market- Saturdays June 4th-Nov 1; 9am-2pm.
- Volunteer Day- Every Thursday from 9am-noon. We will finish planting tomatoes in the field tomorrow!
Roasted Carrots with Harissa Yogurt
- 1 pound baby carrots with stems still attached, scrubbed
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon ancho chile powder
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground caraway
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon tomato paste
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 clove garlic, grated
- Juice of 1/2 lemon
- 1 1/2 cups Greek yogurt
- 2 tablespoons crumbled feta
- 1 tablespoon pomegranate seeds
- For the roasted carrots: Preheat the oven to 400 degrees F.
- Put the carrots on a baking sheet and drizzle with the honey and olive oil. Sprinkle with the coriander, salt and pepper. Roast until fork-tender, 15 minutes.
- For the harissa paste: Mix the ancho chile, paprika, caraway, cayenne, coriander and cumin together in a small bowl. Add the olive oil, tomato paste, honey, salt, garlic and lemon juice. Mix well until it forms a paste.
- Put the yogurt in a medium bowl, add 1 tablespoon of the harissa paste and swirl it into the yogurt. Do not mix it in all the way; keep the harissa swirled in the yogurt. (Transfer the remaining harissa paste to an airtight container and keep refrigerated for up to 2 weeks.)
- Dollop about 1/2 cup of the harissa yogurt onto the center of a plate. Arrange the carrots over and around the yogurt. Sprinkle with the feta and pomegranate seeds. Serve with additional harissa yogurt.
Cure Organic Farm
7416 Valmont Rd.
Boulder, CO 80301