Good Morning CSA Members,
  Today, Wednesday June 22nd is a CSA pick up.  Your share will be available for pick up from 4-7pm at your chosen pick-up location. 
Did someone turn up the heat in here???!!!
Welcome home Summer, we've been waiting for
Though the official arrival was Monday it did
seem like Saturday with its blistering temps
truly marked the arrival of King Summer.
Suddenly, we have entered the pearly gates of
the season. No more of just greens and roots
oh no get ready for the whole enchilada.
As we panic in the rush to plant everything it is
always nice to sit for a minute and realize the
moment that you are in. That moment of
sunburns and sun tea, of really awkward farmer
tans and the donning of your favorite hat. The
ability to appreciate the season is truly
represented by the bounty of the harvest. A
cherry is divine and strawberries a miracle. All
enchantments are edible. Hallelujah.

 Farmer Anne
In Your Share This Week
  • Carrots
  • Broccolini (farm pick-up)
  • Head Lettuce
  • Dandelion Greens (market pick-up)
  • English shelling peas
  • Baby fennel
  • Garlic scapes
Fruit share: Cherries
Egg Share: Pick-up every week
Flower Share: Agrostemma
Bread Share: Yes, this week
Coffee Share: Yes, this week
Coming next week: turnips, chard ,head lettuce, peas, garlic scapes and more.....
Notes From The Field
    In memory of one who no longer is with us, Bob Munson.
    This will be the first year of not seeing Bob at the stand selling his sweet corn, "best corn I ever grew!" 
    No more will his F-150 drive 10 miles an hour down Valmont with a line of cars honking behind him while he talks with us in the fields, waving his hand out the window to let others pass.
    The memories are relentless, the laughter, the hat, the smile, the sunglasses.  Could talk with anyone and make them part of his world within an instant.  "The mushrooms above timberline, you ever been above timberline?" 
    It all unfolds with his joy at the miracle of life and the wonder which he brought to the brilliance of it all.  It turns into legend at times, a myth of some other time.  We are lucky to have known him and to be able to recall such a man who only showed us kindness and enthusiasm for growing food for others.
Until we meet again.
  • Green Summer Salad
    Your friends will be "green with envy" with this beautiful salad that includes our broccolini and English shelling peas!
  • Fennel and Citrus Salad
    Crisp, light, and refreshing - perfect for these hot days! Pick up some arugula at our farm store to add a peppery bite or use your beautiful head lettuce for a sweet touch!
  • Garlic Dip
    Garlic scapes are so versitile - use them in a pesto, grill them with some olive oil and lemon, or try them in this delicious garlic dip with pistachios!
  • Cherry Crostadas
    Let's celebrate – it’s CHERRY TIME! Whip up these beautiful little crostadas for a wonderful treat!

Green Summer Salad
  • 1 bunch broccolini
  • 1 shelled English peas
  • 1 avocado
  • 1 zucchini
  • 1/4 cup oregano leaves
  • 2 lemons
  • 2 TBS pistachio or olive oil
  • Salt and Pepper to taste
  1. Arrange broccolini and peas in a single layer on a baking sheet. Drizzle with the juice of one lemon, a small amount of oil, and sprinkle with salt and pepper.
  2. Roast for 10-15 at 400°F.
  3. To make the dressing whisk the juice of the other lemon, the 2 TBS oil, and salt and pepper to taste.
  4. Thinly slice avocado and zucchini. Add to a large bowl with oregano and the zest of one lemon. Add warm broccolini and snap peas.
  5. Drizzle dressing and enjoy!
Fennel Citrus Salad
  • 2 blood oranges, segmented
  • 2 navel oranges, segmented
  • 2 minneola tangelos, segmented
  • 1 fennel bulb, thinly sliced
  • 5 oz. package of arugula
  • Fennel fronds, roughly chopped (optional for topping)
  • Juice of all oranges from segmenting process (see notes in post)
  • 1 teaspoon honey
  • 3-4 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • ½ teaspoon salt (or more to taste)
  1. Segment oranges, letting the juices drip into a bowl and squeezing remaining membrane of its juices. Whisk together the juices with honey, olive oil, lemon juice, and salt.
  2. Mix together orange slices, fennel slices, and arugula. Toss with dressing when ready to serve.
  3. Optional: top with fennel fronds.
Garlic Dip
  • 5 garlic scapes, chopped into smaller 1-2" pieces
  • 3 Tbs lemon juice
  • ½ cup raw unsalted pistachios
  • 1 (15oz) can organic cannellini beans, drained and rinsed (also known as white kidney beans)
  • pinch of salt
  • ½ cup olive oil or avocado oil
  1. In a food processor, process garlic scapes, lemon juice, pistachios, cannellini beans, and salt until processed to a rough purée.
  2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth.
  3. Serve with your favorite dipping food! (Crispy crackers are great - but our baby carrots are even better!)
What's the deal with shelling peas & garlic scapes?
  Unlike sugar snap peas or snow peas, the fibrous pods of English peas cannot be eaten (although they can be used to enhance the flavor of vegetable stock). Shell English peas immediately before they're to be cooked: Break off the stem and pull the fibrous string down the length of the pod. Press each pod between your thumbs and forefingers to open, pushing out the individual peas. Trust me, it is worth the time to shell these rare beauties. 
Image result for English Shelling peas photo
Pea seaosn is fast and furious here in Colorado, usually lasting only about 3 weeks. Give these peas a chance!
Garlic scapes are the flower stem of a hardneck garlic plant. We remove the scape to encourage the bulbs to reach their maximum growth potential. Scapes taste just like garlic. They can be used in exactly the same way as garlic in any recipe.
Meadow Lark Farm Dinners
  The table is set, the sun is descending, the glasses are filled and the belly is in full compliance with whatever may appear before my eyes, aka another Meadow Lark Farm Dinner or as we like to say V's place.     
    The V is the indominatable Veronica Volny who is on par with the OED definition of elegance.  She has her troupe of assistants from various parts of the country or world and she sets the stage oh so well for an evening to never forget or perhaps to always remember whatever your fancy.  There are the cooks Kyle or Alberto either is brilliant.  And of course you have the setting under the canopy of stars with the view of maiden greens and laughter as the melody.
    Are we getting the point across that we like these things?  Well truth be told we are smitten. 
  If you do have the opportunity to enjoy one of these magical evenings we hope to see you at the table.  The website for reservations is
Additional Share Opportunities
    Many of you wrote to us in regards to the Babette's and Cured share availability and we thank you for that!  We are currently working on the cost and viability of such shares.  So if you are interested in such a thing as bread, wine and cheese please let us know.  We will take a final tally this upcoming week and let you know if it makes sense to pursue this new endeavor.  The share would begin in July and we will have a price next week upon knowing a final count.  Thank you!

Words to Live By
When you hit a fork in the road, take it.
-Yogi Berra
Cherry Crostadas
  • Your favorite pie crust recipe
  • 2 pounds sweet cherries, pitted
  • 1-2 tablespoons granulated sugar
  • 1/4 cup almond meal
  • 1 large egg
  • 1 tablespoon milk
  • Turbinado sugar, for sprinkling
  • Line a baking sheet with parchment paper.
  • Turn the pie dough out onto a lightly floured work surface and divide the dough into 8 equal pieces. Roll each piece into a rough circle, about 1/8 to 1/4 inch thick–don’t worry about making perfect circles or smooth edges.
  • Toss the cherries in a large bowl with the sugar 2 tablespoons of almond meal. Beat together the egg and milk in a small bowl.
  • Assemble the crostadas one at a time by placing the dough circles on the baking sheet, brushing each lightly all over with the egg wash and sprinkling each evenly with the remaining almond meal. Divide the cherries equally among the dough circles, leaving a full 1-inch edge all around. Fold the pastry edges up and over the filling (leaving the filling uncovered in the center), pleating as you go to make the dough fit tight against the fruit. Place the baking sheet with the assembled crostadas in the freezer for 15 minutes or in the fridge for an hour.
  • When you’re ready to bake, position a rack to the center of the oven and preheat it to 400 degrees.
  • Brush the edges of the crostadas lightly with the remaining egg wash and sprinkle all over (pastry and filling) with turbinado sugar. Bake for 25-30 minutes until the pastry is crisp and golden and the cherries are soft and bubbling. Cool on a wire rack before serving with vanilla ice cream or whipped cream.

Cure Organic Farm

7416 Valmont Rd.
Boulder, CO 80301