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Posted 8/8/2020 1:04pm by Josie Hart.

Dear Shareholders,

Peppers are on! We are picking hot peppers, bell peppers, chilies, and hoping some sweet peppers ripen up despite the intense Colorado sun. We hope you enjoyed the first of the peppers last week and are ready to get creative with some Anaheim peppers coming in this week's share. 

In addition to our big pepper week, we brought onions and garlic into the greenhouse to cure. We grow garlic both for culinary use and to save for seed. A heads up that we may be giving out slightly less garlic this year in hopes to almost double our crop in the following season. We hope that going with a little less this year will pay off big time next season!

In other garlic growing news, with the help of several members of FRAPA (Front Range Antique Power Association) we were able to cut and bale straw grown right here at Chatfield to mulch our future garlic and other crops with. This straw comes from wheat we will be selling soon at distribution. Picking up our own straw rather than buying it in just seems to make a lot of sense - and turns out to be a pretty fun process.

Reminder: 

Lavender orders will be delivered to both distribution sites this week for you to pick up.

The grain share is still be processed and we will let you all know when it's ready for purchase!

First fruit pick up this week: peaches and jam!

Harvest List: Aug. 11/13

Carrots

New Potatoes

Anaheim Peppers

Bell Peppers

 Kale

Head Lettuce

Thai Basil

Featured Recipe: peppers

Breakfast Tacos with Anaheim Peppers and Potatoes

4 slices bacon
1 medium Yukon Gold potato
1 1/2 tablespoons olive oil
1 mild pepper like poblano, Anaheim or bell pepper
Salt and fresh ground black pepper
4 large eggs
1/4 cup shredded cheese or crumbled cotija
4 corn tortillas, warmed (use more for less stuffed tacos)
Salsa
1/4 cup finely chopped onions
Sliced avocado, optional

Using a box grater, shred the potato then squeeze dry. (Wrapping the shredded potato in a paper towel and squeezing is usually best). 

Remove the seeds and ribs from the peppers then slice into thin strips. Heat the oil in a wide non-stick skillet over medium heat.

Add the grated potato and peppers then season with a pinch of salt and pepper. Cook, stirring often until the peppers have softened and the potatoes begin to brown; 8 to 10 minutes.

Meanwhile, whisk the eggs with a 1/8 teaspoon of salt and a generous pinch of pepper. When the peppers and potatoes are cooked, turn the heat down to low and add the eggs. 

When the eggs are softly set and slightly runny in places, remove the pan from the heat and gently stir in the cheese. After a few seconds, the eggs will cook and the cheese will melt.

Divide the eggs, potatoes and peppers between warmed tortillas. Finish with salsa, onions and any other toppings you love.

 * Remember to wash all your produce very carefully - we are handling the vegetables less this year so we appreciate your careful attention and proper handling after pick up.  

Posted 8/4/2020 7:56pm by Josie Hart.


Hello all! 
Please email orders@Hampdenfarms.com with all lavender related questions/requests!

Thanks,

your CSA team!

 

 

Posted 8/2/2020 8:32pm by Josie Hart.

Good Evening Shareholders,

We wanted to share the fruit schedule with you all - because the early season of cherries and peaches were lost, Ela Family Farms is grateful for CSA programs where shareholders share in the risk of high altitude fruit growing! If you have specific questions, you can email Jeni at Ela Farms, our trusted partner for ten years!

Customer Service:

  jeni@elafamilyfarms.com

2020 Fruit Schedule - please remember the {#} sign is for pounds of fruit.

Aug. 11&13- Peaches-4# and jar of peach jam
Aug. 18&20- Ten pound flat of peaches
Aug. 25&27- Peaches 4#
Sept. 1&3- Peaches-4#
Sept. 8&10- Two Fruits: Apples + (peaches or pears or plums) 4# + 3#=7#
Sept. 15&17- Two Fruits: Apples + (peaches or pears or plums) 4# + 3#=7#
Sept 22&24 Two Fruits: Honeycrisp Apples + (pears or plums) 4#+3#=7#
Sept 29-Oct 1- Two Fruits: Apples + (pears or plums or cider) 4# + 3#=7#
Oct. 6&8- Two Fruits plus cider: Apples + pears + cider 4#+3#+3#=10#
Oct. 13&15- Three items: Apples + (cider or pears)+ apple butter 4#+3#+3#=10#
Oct. 20&22- Three items: Large bag of Apples + jar of applesauce + cider 9#+2#+3#=14#

 

Posted 7/19/2020 3:57pm by Josie Hart.

Dear Shareholders,

Just a quick newsletter this week - we are adding an extra flower share pick up this week for Tuesday flower shareholders because we have a ton of blooms this week, in addition to the regular scheduled Thursday flower share!

We have decided to go forward with our annual Farm to Fork dinner! All supporting shareholders will receive two tickets to a beautiful dinner. We will have new COVID guidelines for the event and allow each party plenty of space to enjoy the evening outside. More details to come.

We hope you all enjoyed those beautiful deep orange carrots of last week. Hitting the scene this week is a crop that we have just started harvesting - garlic! Chatfield grows several varieties of hard-neck garlic, and this week we will hand out one of the first varieties to be dug up. It is uncured so if you don't use it all right away (doubtful) then keep it in the fridge.

harvest list for July 20 - 24 
kale
head lettuce
parsley
beets
garlic

featured recipe - beet salad with honey and walnuts

 This roasted beet salad is a great light summer dinner or side or appetizer, and it packs up well for weekday lunches! Add quinoa to make this beet salad a meal on its own.

Author: Jeanine Donofrio
Recipe type: Salad
Serves: 4
Ingredients
  • 3 medium-sized beets, any variety (I used a mix of red and golden beets)
  • a small drizzle of olive oil, for roasting the beets
  • 1 ripe pear, chopped into ½ inch pieces
  • ¼ cup walnuts, toasted
  • ¼ cup feta cheese, crumbled (or more)
  • A few handfuls of salad greens of your choice
  • ¼-1/2 cup cooked quinoa (optional, for a heartier salad)
  • Micro sprouts or fresh parsley for garnish (also optional)
  • 1-2 tablespoons walnut oil
  • A drizzle of balsamic vinegar
  • A drizzle of honey
  • Sea salt and fresh black pepper
 
  1. Preheat oven to 350 degrees Fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt, and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool. As soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly ½ inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).

 

    2. Assemble your lettuce or salad greens, then add all salad ingredients on a platter over the salad. Drizzle with a liberal amount of oil, balsamic, and honey - add some salt and pepper. Garnish with micro-greens or fresh parsley.

The cheese, walnut, and honey will complement the earthy deep flavor of the roasted beets.

 

 

                                Roasted Beet Salad Recipe - Love and Lemons

 

 Remember to wash all your produce very carefully - we are handling the vegetables less this year so we appreciate your careful attention and proper handling after pick up.

Posted 7/11/2020 4:42pm by Josie Hart.

Hello Shareholders,

How about those carrots and beets last week? So good!

A huge shout-out this week to all our farmers! The weather has been a challenge on the farm - lack of moisture, soaring temps, and high winds makes tough growing conditions for plants. When it's hot and dry, we have to be extra attentive to our crops to make sure they are still healthy and producing which means almost constant vigilance. With high winds - this scenario only gets more difficult for the soil to retain any water. Our farmers, however, persist!

Chris and Maddy, our two head farmers have done an outstanding job of bringing you beautiful food despite all this. The rest of the CSA crew - Rutger, Rose, Katie, and Sarah harvest and weed and plant in any weather all day long and still have smiles on their faces with excitement in their eyes each time they harvest a new crop! You will get to meet each of them at distributions in the coming months so give them a shout out!

fruit update:

Ela Family Farms assessed their cherry and early peach crop and most were destroyed in the disastrous Colorado freeze. That is why Community Supported Agriculture is so important - we support our farmers no matter what nature throws at us and this is how we will keep local farms strong!  Ela is committed to still bring you your money's worth of fruit, maybe not in the form of cherries but I am certain you will eat some delicious fruit this summer! We will send a separate schedule if you signed up for a share.

harvest list for July 12-19 - keep in mind harvest is tentative and may change

Carrots

Fennel

Collards

Basil or Thai basil

Scallions for Full shares

 

featured recipe brought to you by a fellow foodie CSA shareholder, Allison McIntire

  • 1 1/2 pounds golden beets with tops
  •  
  • 1 1/2 pounds red beets with tops
  •  
  • 3 tablespoons extra-virgin olive oil
  •  
  • 3 large garlic cloves, halved
  •  
  • Salt and freshly ground pepper
  •  
  • 8 ounces fresh baby carrots
  •  
  • 1 tablespoon sherry vinegar
  •  
  • 1 large shallot, minced
  •  
  • 1 ounce soft goat cheese, crumbled
Step 1    

Preheat the oven to 425°. Peel the beets and cut them into 1-inch wedges. Discard the tough stems from the beet tops and coarsely chop the leaves.

Step 2    

In a bowl, toss the golden beets with 1 teaspoon of the olive oil and 2 garlic clove halves and season with salt and pepper. Arrange in one-third of a large ovenproof skillet. Repeat with the red beets and then the carrots, using 1 teaspoon of olive oil and 2 garlic halves for each vegetable. Set the skillet over high heat and cook without stirring until sizzling. Cover the skillet and roast in the oven for about 35 minutes, until tender. Transfer the vegetables to a platter.

Step 3    

In a small bowl, whisk the vinegar with 1 tablespoon of the olive oil and half of the shallot. Season with salt and pepper and whisk in the goat cheese.

Step 4    

In the skillet, heat the remaining 1 tablespoon of oil. Add the remaining shallot and cook over moderately high heat until softened about 1 minute. Add the chopped beet greens and cook until just wilted about 5 minutes. Season with salt and pepper.

Step 5    

Add half of the goat cheese dressing to the beet greens and toss. Add the roasted vegetables and toss once or twice. Transfer the salad to a platter and drizzle with the remaining dressing. Serve right away.

 Heart Beets: Rose Cobb, our CSA seasonal Grower

 Remember to wash your produce well in cool running water and dunk your greens if needed.

Posted 7/4/2020 12:09pm by Josie Hart.

Dear Shareholders,

Happy 4th of July! As an ode to our country, we'd like to start this letter with a quote from our very finest American agrarian thinker and author, Wendell Berry:

Eating with the fullest pleasure – pleasure, that is, that does not depend on ignorance – is perhaps the profoundest enactment of our connection with the world. In this pleasure, we experience our dependence and our gratitude, for we are living in a mystery, from creatures we did not make and powers we cannot comprehend.” 

Eating with the fullest pleasure -  we hope that all of you will spend the holiday weekend at least in some part, enjoying the food that is connected to the world around you. I feel so much gratitude to be able to be part of this "mystery" of nature.

Along the lines of being connected, our farm hosted our long-standing partners, SAME Cafe this past week. SAME Cafe brings fresh and local meals to all folks in Denver regardless of ability to pay. Chatfield Farms has been providing weekly donations of produce for years and this year we have increased the quantity of produce donations due to underwriting support from the Marcus Foundation and shareholder, Amy Wood. Thank you. SAME Cafe came with their staff and helped us weed our onion and carrot fields, and cooked us a beautiful lunch. Farmers and chefs were able to spend quality time discussing our mutual passion for food.

This day was special for so many reasons and it was a great way to show our farmers and partners that all the work and love that goes into good food is appreciated and honored. Your support of our farmers is also appreciated. 

harvest list for July 5-12

Beets
Salad Turnips
Carrots
Kohlrabi
Scallions - Full
Herb bundle


featured weekly recipes - radish, carrot, fennel


An easy appetizer for a bbq afternoon on the fourth:
thinly shaved radish
minced mint leaves
any baguette sliced
creme freche or marscapone or chevre (mild soft cheeses)
cracked black pepper

Layer warm slices of baguette with cheese, radish and a small pile of chopped mint leaf. Finish with black pepper or even a little fennel leaf. You can make at least twenty pieces and pass around before dinner. 

Carrot Salad - refreshing! recipe from Royce Hale, Veteran's Program Coordinator

Freshly grate 3-4 carrots (use an old-fashioned 4 sided cheese grater on the larger setting so you don't turn the carrots to mush)
1 T lemon juice
2 T mild oil
2 T freshly chopped herbs (mint or fennel or parsley or tarragon)
*optional -  1 t sugar sprinkled through
pepper
*optional add on - 1/2 cup pine nuts or raisins

You can make this ahead of time and put it in the fridge for an extra refreshing feeling on these hot days! 

flower shares hit the scene last week!
This week, the Thursday location will get bouquets so please remember to bring a jar or any container to put your fresh flowers in. The bouquets like clear water, so changing your water daily will help preserve most blooms for a week or more. Some flower varieties do not last beyond 4 days no matter what, so gently pull those flowers out of your bouquet and keep the rest going!

 

 

Remember to wash your produce very well when you get home and store in airtight containers in your fridge. And "eat with pleasure"!
Love, The Farmers

Posted 6/28/2020 12:16pm by Josie Hart.

Dear Shareholders,

Happy Summer! We appreciate you all continuing to social distance, bring your own bag for add-on shares and please continue to try to show up after the beginning to avoid a cluster of people at 4pm. The produce will be the same whether you come at 3:45 or 5:45! For Chatfield Farms pick up, please do not bring your dogs as dogs are not allowed in the park. 

Our amazing team just planted our fall crop of brassicas this week ahead of schedule. The brassica family includes items like broccoli, cauliflower and kale among others. They love cooler weather and do well in Colorado for spring or fall plantings. Thanks to everyone who shared their favorite salad creation with us! We will be loading those into the recipe section of our website so don’t forget to check that soon www.Chatfieldcsa.org 

In between planting, cultivating, harvesting, and other field work, we have been observing a group of 7 coyote pups on the farm. We feel lucky to work in a healthy ecosystem where these curious pups grow and play alongside us and many other species of plants, animals, reptiles, birds, insects and bugs. Our crew member and wildlife expert Sarah took the beautiful picture below:

Harvest list for june 30- July 3

Kale
Kohlrabi
Radish
Mint bundle  
Baby Fennel - full shares
Chard - full shares 

featured recipe - KOHLRABI AND FENNEL SALAD

This is simply the most delicious salad in the world! The following recipe has precise measurements that I have never precisely used. I have, however, made this many times by winging it with delicious results. Enjoy!

2 kohlrabi bulbs* peeled, cut in half, and sliced thinly
1 oz. fennel leaves ( chopped finely) or 2 bulbs fennel (sliced thinly)
1 bunch spring onion tops cut at a diagonal into 1/2 inch pieces
Juice from 2 lemons or 1/3 cup apple cider vinegar
1/8 cup olive oil
Pinch of Salt
Dash of Black Pepper
Optional: 3 sprigs of parsley and 3 sprigs of mint chopped finely 

 Please remember to wash all your produce very well right when you get home!

 

 

 

Posted 6/20/2020 12:17pm by Josie Hart.

Dear Shareholders,

We can't believe June is flying by so fast - and how about all the beautiful lettuces? What type of salads have you been creating? Send us in your  salad creations and we will share them with you all.

This week we have been busy harvesting, prepping beds, planting fall cabbages and broccoli and enjoying a few cooler days! Here are some shots of our amazing crew at work:

 
 
 
 

 

We have started putting together an example share with all the names of the vegetables on a board so you can see what you are getting and chat with the staff if you have questions. The mushrooms always have a label on the cooler when you pick up as to what variety they are. The eggs, well, they are eggs!

If you have a full share, you will receive more items than the small shares. Please note the shares are not identical and that was explained on our website before purchasing. The full share has more items and costs more. If you'd like to upgrade your share next season you can do so in January before we sell shares to our wait list. 

Flower shares will begin at the end of June and fruit comes in mid-July.

harvest list for June 20-27
subject to change based on weather and the dynamic nature of farming

chard 
collards
kohlrabi
lettuce
snap peas to full shares
spearmint bundle

featured recipes of the week
this recipe comes from one of our veterans who also happens to be a chef!

Pan Roasted Brussels Sprouts and Baby Turnips
4-6 Garlic scapes cut into 2-inch pieces
5-6 Baby turnips diced
2 cups Brussels sprouts cleaned and halved
3 TBLS Olive oil
1 TBLS Butter
1 TSP Salt
1/4 TSP Pepper

Caramelize above ingredients. 

Dressing: 2 TBLS Dijon mustard
1 TBLS Maple syrup
Juice from half a lemon
1/4 TSP Red pepper flakes
When caramelized add dressing and coat well.
Place in oven 400 F for 25-30 minutes.

kohlrabi slaw

This super simple kohlrabi salad features honeycrisp apple, lemon, tarragon and olive oil! It’s a delicious and unique fall side salad. You’ll love it! Recipe yields 4 side servings or 2 large.

INGREDIENTS

  • 2 Small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼ inch wide
  • 1 Large honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼ inch wide
  • ¼ Cup fresh tarragon leaves OR mint
  • 3 Tablespoons toasted sunflower seeds*
  • Lemon zest, to taste
  • 1 to 2 Tablespoons olive oil, to taste
  • 1 to 2 Tablespoons lemon juice, to taste
  • Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

INSTRUCTIONS

  1. In a large serving bowl, combine the kohlrabi and apple matchsticks.  Add the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
  2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper.
  3. This is so refreshing with apple, lemon and fresh herbs! Have this on a hot day by itself or top it on plain Greek yogurt!

produce handling/storing

Please remember we are handling the produce less - so when you get home try to immediately soak your vegetables in cold running water. You can re-hydrate any vegetable (if the bag dried them out) by filling your sink (very clean sink, of course) with extremely cold water and soaking your veggies for about 20 minutes or until they plump back up. Then dry them by laying them out on a clean towel and store in a sealed plastic or glass container to keep them fresh in the fridge.

I have a guilty pleasure of using a sealed gallon Ziploc for my produce, but I re-use the same one over and over so I feel better about using plastic! For delicate greens, add a paper towel if you have too much moisture or just open the container and let the vegetable breathe for a bit before closing it back up in the fridge.

If you have turnip or carrot or beet tops, etc. be sure to fully cut off all the greens before you wash and store the roots. They will last longer with the tops removed and then you can COOK all the tops as you would any cooking green - also store them in their own sealed bag.

If you can't get to an herb bundle, simply keep the band on it and hang it upside down on a hook in your kitchen. It will dry quickly on its own and you can keep cooking with it as you go.

The only produce you don't want to keep hydrated and cold are tomatoes and basil. I keep basil in a glass jar on my counter like a bouquet. Melons and squash also do great on the counter because you can smell when they are ready and you won't forget them! 

Finally, never keep your onions and potatoes together in the same dark drawer. The potatoes will rot your onions! And speaking of potatoes - they are looking amazing. Here is a photo of them with all their flowers!

 

Posted 5/30/2020 11:02am by Josie Hart.


Dear Shareholders,

This is it! We are so excited to grow fresh food for you all! Please remember to bring your own bag (you will only need one this week) and refer to our safety protocol email if you need a reminder. Please park in the parking areas provided, hop into line and we will hand you a prepared vegetable share on a tray. Easy-Peasy! No contact! 

 

Harvest List - June 2 and 4 (list is subject to change based on weather and other dynamic factors of farming)

arugula

baby bok choy

radish bunch

assorted herbs

As the season goes we will have more and more items - we appreciate your patience with us!

 

Featured Recipe - Chopped Bok Choy Slaw

4-6 baby bok choy heads

2 T olive oil

3 t lime juice

3 t toasted sesame oil

1 bunch scallions/green onion chopped in large pieces

1/3 cups roasted peanuts

1/4 thinly sliced hot pepper

Clean and separate bok choy, add bok to a bowl with chopped scallions, cover in oils and a dash of coarse salt/pepper, place on a medium-hot grill in a grill basket. Turn over once, searing the edges of the bok choy and cooking until the water steams out.

Chop cooked boy choy mixture (use culinary scissors)

Cover cooked scallions and bok choy with lime juice, chili and chopped peanuts - salt/pepper.

Pairs well with an Asian inspired teriyaki salmon or Asian short-ribs or a crispy chili tofu.

Add-on Shares that are ready for pickup Tues/Thurs:

- eggs

- mushrooms

- yak meat

If you purchased a meat share it will be delivered to your house on Tuesday. For Thursday meat shares you will pick up at the farm. Please check to see what you purchased!

Here is a group picture of our whole team, in the beautiful Iris Garden at Chatfield Farms:

*You will need to wash all of your produce before consuming well. Due to Covid, we are handling all produce much less at our washing facility, so please double wash when you get home.*

Posted 5/28/2020 5:42pm by Josie Hart.


Dear Shareholders,

We are doing everything we can to make sure distribution is a safe and efficient process for everyone. Please take a minute to read through our protocols regarding safety at both our distribution locations for the season. As we begin our process these protocols may change so please make sure you are checking your emails regularly.

York St. Tuesday 4-7 p.m. - Grab and Go (curbside as always)
Chatfield Thursday 3:30 - 7 p.m. Grab and Go from CSA Washstand Barn

When you arrive you may park in any open space of the DBG Parking Structure at York or gravel lot at Chatfield.

What to bring:

  • 1-2 large reusable bags
  • sunscreen and a hat 
  • a positive attitude
  • a mask (mandatory) we have 1-2 extras in case you forget
  • gloves are optional

What to do:

  • A staff person will be checking everyone in line for what shares you are picking up (vegetable, mushroom, egg, yak) and what size of share you purchased (small, full). Please make sure you confirm before you come.
  • There will be markers as to where you wait in line so we keep 6 feet apart from each other. If you can leave your kids or spouse at home, this will help us eliminate the number of people arriving at one time. 
  • Distribution is only one direction - you will start on the York St. side and flow through the line toward Josephine.
  • At Chatfield, you will start in line outside of the washstand and pick up your share from right to left outside. The front gate will be unlocked with a security guard present at Chatfield.
  • We will handle the produce and prepare your share - all you do is put everything into your bag from a sanitized tray - please do not touch anything other than your produce! We will have hand sanitizer for you to use.
  • Eggs, mushrooms, yak, fruit are all products from other farms that we partner with. Pickup of those items will be grab and go after you get your vegetables at the end of the line.

If we find that too many people show up at one time - we will have to schedule pick up times based on your last name. This is not our first option because generally, our distributions have been spread out enough. If possible, try to show up after the first rush - coming closer to 5 or 6 will help us mitigate long lines. After we get a sense of what time each person shows up, then we ask that you keep your pick up window consistent as much as possible for the season.

As our produce amount increases, please bring extra bags. We want to try to get through the pandemic without a huge cost to the environment if we can so please try to support us in that mission and make sure your bags only touch your hands!

Most Importantly – stay safe and if you are feeling unwell, please have a healthy family member/friend pick up your share so you can stay home. If you do not pick up your produce, we will donate to a hunger relief partnership and the food will go to those in need.   

We appreciate you helping us to support small-scale farming in our city through any tough situation!  

If you have questions or concerns please don't hesitate to contact me, Josie, at josie.hart@botanicgardens.org 

See you next week!