Baguettes will be back at Cure Organic Farm on Wednesday (plus the Lafayette Farmers Market on Sunday). They're a perfect accompaniment to what's in season right now. (Photo courtesy of Mary Cartwright.)
August 9th, 2026
Good afternoon! If you're like us, you have an abundance of peak produce in your fridge right now: some beautiful head lettuces from Speedwell Farm, cucumbers, carrots, and spicy arugula from Switch Gears Farms, tomatoes from Cure Organic Farm and Red Wagon Farm, peaches and nectarines from Topp Fruits, zucchini from Cure Organic Farm and a friend's garden...I could rattle off even more. It's hot selling outside, but we do come home with some great food.
If you're short on time or abundant on produce, take a stab at grilling some bread and veggies. Two of my favorite toppings are grilled peaches/goat cheese/mint or tomatoes/basil/fresh mozzarella/good olive oil, but the possibilities are endless. As soon as I send this email, I'm gonna think of at least three more combinations I should've mentioned.
And we haven't even gotten to panzanella (bread salad...sign me up!). Today, I cut up some bread cubes for a panzanella next week, which is great with some combination of tomatoes, peaches, cucumbers, onions, garlic, fresh herbs, good vinegar, olive oil, or really whatever you have on hand. (If you'd like to geek out on panzanella, check out this article.)
All of our breads grill (or toast) up nicely, so feel free to experiment with a few to find your favorite. We used Einkorn and Parmesan Peppercorn yesterday, simply because we had them in the freezer. You'll find both of those on this week's menu.
Baguettes work nicely as well and are often used for bruschetta, though again, whatever you have on hand works. We will be bringing baguettes to Cure on Wednesday, and we always have those on Sundays at the Lafayette Farmers Market. (Hint: Get there early, and you might even get a warm baguette.)
Now off for a (very) late lunch as I've made myself hungry. Eat well, and have a great week!
- Ashley & Paul
If you're short on time or abundant on produce, take a stab at grilling some bread and veggies. Two of my favorite toppings are grilled peaches/goat cheese/mint or tomatoes/basil/fresh mozzarella/good olive oil, but the possibilities are endless. As soon as I send this email, I'm gonna think of at least three more combinations I should've mentioned.
And we haven't even gotten to panzanella (bread salad...sign me up!). Today, I cut up some bread cubes for a panzanella next week, which is great with some combination of tomatoes, peaches, cucumbers, onions, garlic, fresh herbs, good vinegar, olive oil, or really whatever you have on hand. (If you'd like to geek out on panzanella, check out this article.)
All of our breads grill (or toast) up nicely, so feel free to experiment with a few to find your favorite. We used Einkorn and Parmesan Peppercorn yesterday, simply because we had them in the freezer. You'll find both of those on this week's menu.
Baguettes work nicely as well and are often used for bruschetta, though again, whatever you have on hand works. We will be bringing baguettes to Cure on Wednesday, and we always have those on Sundays at the Lafayette Farmers Market. (Hint: Get there early, and you might even get a warm baguette.)
Now off for a (very) late lunch as I've made myself hungry. Eat well, and have a great week!
- Ashley & Paul
Pre-Order Menu
Bread
Apricot Cherry Sourdough Bread
Country Sourdough Bread
Einkorn Sourdough Bread
Kamut Sesame Sourdough Bread
Parmesan Peppercorn Sourdough Bread
Cookies
Brown Butter Dark Chocolate Chip Cookie
Brownie Cookie
Oatmeal Raisin Cookie
Spiced Molasses Cookie
Rolls, Muffins & Quick Breads
Lemon Poppy Seed Bread (Slice)
Spelt English Muffins
Mixes
Cinnamon & Oat Pancake Mix
Specialty Flours
Kamut® Wheat Flour
Ryman Rye Flour
Spelt Wheat Flour
Turkey Red Wheat Flour
White Sonora Wheat Flour
Granola
Cranberry-Pecan Sourdough Granola
Sourdough Granola