Good Morning CSA Members,
  Today, Wednesday July 13is a CSA pick up.  Your share will be available for pick up from 4-7pm at your chosen pick-up location. 
    Hark the herald frogs sing, it is summer!  The tadpoles have been set free and we are all now in full stride into the blazing lights of summer.
Tally Ho!
 Farmer Anne
In Your Share This Week
  • Beets
  • Rainbow Chard (farm pick-up)
  • Dandelion Greens (market pick-up)
  • Fava Beans
  • Basil
  • Green Beans
  • Zucchini
Fruit share: cherries & apricots
Egg Share: pick-up every week
Flower Share: sunflower mix bouquet
Bread Share: next week
Coffee Share: next week
Wine & Cheese share: next week
Babette's Share: this week
Coming next week: carrots, head lettuce, zucchini, garlic,  and more.....
Notes From The Field
   Oh the amount of things that can occur during the week!  Wildfires, fava beans, chicken rodeo's oh my.  The current of the season is all upstream at times with the monster harvests of beans which are 1000 pounds and counting with the anticipation of tomatoes just around the corner. 
    The trumpet vines are announcing the summer in full regalia and the grapes are little gumballs awaiting the burn of the sun to turn purple in delight.
    Forget the worries of the moment and just catch a glimpse of the wonder that is around us right now, an earth pushing up the workings of seeds.
  • Fava Bean Puree
    A great way to use the fava bean which is simple, direct and delicious.
  • Pici Pasta with Dandelion Greens: Hello scrumptious, how do you eat dandelion greens and feel like an Olympian? 
  • Beet Carpaccio with Marinated Beans: It had to end like this, there was no other way.
  • Black Forest Tart: No boots necessary

Fava Bean Puree


  • 1/2 pound  fava beans
  • 1 yellow onion, chopped
  • 1/2 medium baking potato, peeled and diced
  • 2 teaspoons kosher salt
  • Extra-virgin olive oil
  • Fleur de sel
  • Pepper

How to make this recipe

  1. In a small saucepan, bring the favas, onion, potato and 4 cups of water to a boil over high heat, skimming as needed. Add the salt, cover loosely and cook over low heat until the favas are bright green. Let cool for 10 minutes.
  2. Pulse the contents of the saucepan in a food processor until almost smooth. Scrape into a bowl, drizzle with olive oil and sprinkle with fleur de sel and pepper. Serve warm with crusty bread.
Pici Pasta with Dandelion Greens
The creaminess of the eggs and the chili are the perfect complement to the bitterness of the dandelion greens. This is almost like a light, veggie carbonara.
makes 2 - 4
12 ounces pici pasta
1 bunch dandelion greens, washed
1 garlic clove, thinly sliced
1/4 cup extra virgin olive oil
2 eggs, lightly beaten
kosher salt
1 teaspoon Aleppo pepper or dried crushed chili
1/4 cup grated fresh Pecorino Romano cheese
2 tablespoons coarse fresh bread crumbs
 -Bring a large pot of water to a boil with 2 tablespoons of kosher salt. Slice the stems off the dandelion greens until only about ½-inch remains. Heat the oil and garlic in a sauté pan until the garlic becomes fragrant and starts to sizzle (but not browning). Toss in the dandelion greens and move them around in the pan. Cook partially covered until the greens are wilted and softened, about 5 minutes. Set aside.
-Meanwhile, cook the pasta until al dente—it will take a bit longer to cook than spaghetti or thinner long pasta shapes. Just before draining, scoop out 1/3 cup of the pasta water and slowly whisk it into the eggs. Add the drained pasta to the sauté pan, drizzle in the eggs and chili, and then toss everything together. Taste for seasoning and add more salt, if needed. Stir the Pecorino and breadcrumbs together in a little bowl; sprinkle over the pasta and serve.
Beet Carpaccio with Marinated Beans
4 medium beets
½ pound green or mixed beans, trimmed
1/4 cup toasted pine nuts
1/4 cup fresh parsley, chopped
2 shallots, finely chopped
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
sea salt
freshly ground pepper
1. Preheat oven to 400°F.
2. Wash beets well and remove green tops if necessary.
3. Line a roasting pan with aluminum foil and place the beets in the pan. Coat them with a tablespoon of olive oil and sprinkle with salt.
4. Cover the beets with aluminum foil, place in the oven to roast for about an hour or until tender. Beets are done once they can be easily speared with a fork.
5. Remove from oven and let cool. Alternatively, if you have a steamer or steam extension, you could steam the beets for about 40 minutes, or until soft.
6. While beets are cooking, mix the shallots in a large bowl with the parsley, mustard and vinegar. Slowly whisk in the rest of the olive oil and season with salt and pepper to taste. Set aside.
7. Bring 6 cups of water to a boil. Add the beans and let them cook for about 3 minutes. You just want to blanche the beans, not cook them through, so that they stay firm and beautifully bright green.
8. Remove beans from the water and add them to the marinade.
9. Once the beets have cooled, slice them as thin as you like, season with salt and pepper and arrange in a single layer over 4 large plates.
10. Top with green beans, spooning any leftover marinade on top, and sprinkle with toasted pine nuts.
Fava Bean Time
     It's here....fava bean time. Fava beans prefer a cooler June than we have had so our flowers have not been producing beans at the same rate as last year.  When the temperatures are too hot the flowers just wilk on the stem instead of drying and turning into bean pods.  None the less....we have some and they are wonderful.
    For those of you who don't find shelling these beauties relaxing we have a great recipe that includes grilling the entire pod.  That's right, the whole thing, no shelling  (twice) needed.  Fava's are wonderful when prepared this way when they are still young and not too starchy.  Toss favas still in the pod with olive oil and salt and toss onto a hot grill.  Let them steam/cook for until lightly grilled (10 min), turning every 3-5 minutes. Pull them off the grill and eat the entire pod.
In Bread We Trust
    The first delivery of fresh baked Pain Natural (Oui, Oui!) is upon us.  As the farm CSA's know, the gift of Babette's bread baked by Steve is a pure delight.  The assortment of breads (porridge, baguette, rye) as well as the confessional reminding pastries (butter cakes, brownies, cookies) are all available at the Farm Store on Wednesdays.  For those of you that jumped onto the gluten train and purchased a bread share we have your loaf ready.  If you are curious about the share and would like to try before you buy, please stop into the farm store and see what all the hubub is about.
Vin0, Vidi, Vici
   Hello! We hope that the initial offering of wine and cheese was satisfactory to the olfactory.  This is the off week so we would like to let people that have asked about the share to once again see a sample of what a share would look like.  If you would like to pursue your intuition to fruition than just send us an email and we will pro-rate your share for the rest of the season.

Words to Live By
So we beat on, boats against the current, borne back ceaselessly into the past.
-F. Scott Fitzgerald
Black Forest Tart
Makes one 10-inch tart
Tart Shell
1¼ sticks butter (10 T)
½ cup confectioners' sugar
¼ cup unsweetened cocoa powder
1½ cups all-purpose flour
¼ tsp. salt
1 egg
Preheat the oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and confectioners' sugar until well blended. Add the cocoa powder, flour, and salt; then add the egg and mix until just combined. Transfer to a clean work surface and form the dough into a ball. Cover the dough with plastic wrap and set it in the refrigerator for about 30 minutes.
Once chilled, remove the dough and roll out on a lightly floured surface into a circle of about 1/3-inch thickness. Gently lay the dough over a tart pan and press into the bottom and up the side. Trim any excess dough. With a fork, poke a few holes all over the bottom of the tart shell, then top with parchment paper. Add dried beans, rice, or pie weights on top and bake for 15 minutes. Remove the weights and parchment and return the shell to the oven for another 5 minutes. Remove and let cool on a rack until it reaches room temperature.
9 oz. good-quality bittersweet chocolate, chopped
⅔ cup whole milk
3 egg yolks
¼ cup granulated sugar
1 cup crème fraîche
Fill a medium saucepan with about 1 inch of water and bring to a very low simmer. In a bowl large enough to sit on top without touching the water, combine the chocolate and milk and set it over the saucepan. Stir frequently with a rubber spatula until the chocolate is melted and the mixture is well combined. In a small bowl, whisk together egg yolks, sugar, and a cup of the chocolate milk. Transfer the mixture back to the bowl of chocolate milk over the saucepan. Continue stirring with the rubber spatula for about 4 minutes. Remove the bowl and stir in the crème fraîche. Pour the custard into the cooled tart shell and tap against the counter several times to release any air bubbles. Transfer to the refrigerator to set.
½ cup kirsch
3 T confectioners' sugar
3 cups fresh sweet cherries, pitted
¾ cup heavy cream
1 3-oz. bar semisweet chocolate
Bring the kirsch, 2 tablespoons of the confectioners' sugar, and 2 tablespoons of water to a boil. When the syrup is reduced by half, fold in the cherries, stirring frequently to coat with the syrup. Cook for about 15 minutes, until the cherries are softened but still hold their shape. Place in the refrigerator to cool. Once chilled, remove the tart from the refrigerator and add half of the cherries in a layer over the top (they will sink into the custard). Return the tart to the refrigerator for another 2 hours.
Combine the remaining tablespoon of confectioners' sugar with the heavy cream and whip to stiff peaks by hand or with a mixer. Refrigerate until the tart is completely set.
Once the tart is set, spread the whipped cream over the top and arrange the remaining cherries around the edge. With a peeler or grater, shave the bar of chocolate over the top. For decoration, you can add more cherries, with their stems on, or dust with more confectioners' sugar. Keep refrigerated until ready to serve.

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301