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Posted 10/13/2017 12:50pm by Josie Hart.

Dear Shareholders,

As we wrap up another great season, we would like to remind you of a few dates:

CSA Craft Fair:

October 26, at the farm, we will have local makers bring their finest goods for sale. This is a great time to stock up on holiday gifts and items just for you - that were made by your farmers, veterans and friends. We have a talented bunch and this event is always fun. Warm cider and cookies will offered. Please join us (most of you have to in order to pick up your share!).

Add on shares:
- Fruit will end Oct. 26
- Mushrooms, bread, eggs and Balanced Belly Shares are finished.

CSA Distributions:

 - Oct. 24 and Oct. 26 will be the last distributions.
 -  Supporting shares will receive a Thanksgiving delivery before the holiday
 - Some of you still have balances on your account, you will be receiving a final bill, due November 15th.
 - Volunteer Shareholders will receive a reimbursement check before December 15. If you qualify, please email your current address to Josie Hart, josie.hart@botanicgardens.org 
 - Share Renewals will be available starting in January. You will have the entire month to renew your CSA share before we open sales to our waitlist. 
- Surveys - you will receive a link for our survey and we will have them available to folks at distributions. PLEASE fill out a survey - it's the only way we can learn and improve our operation. We appreciate the time it takes, we really do.

Questions or comments? Please let us know!

A special project:

We accepting original artwork to be the ace of our new CSA T-shirt! If you have a piece or want to create something that reflects our farm, community and produce, please enter! If your piece is chosen, you will receive a prize and a free T-shirt. Take a high quality shot of your art and email us! 

This Sunday we will send out a harvest list with weekly recipes.

 

 

Posted 9/26/2017 1:46pm by Josie Hart.

Dear shareholders,

We wanted to correct an error from last week's newsletter, regarding the fruit share for October:

Oct. 3&5- Apples, Italian plums and cider (equal to 3 lbs. fruit) Oct. 10&12- Apples, pears and cider (equal to 3 lbs. fruit) Oct. 17&19- Apples and cider (equal to 3 lbs. fruit) Oct. 24&26 - Apples or pears and cider 

HONEY is HERE!

Our very own Chatfield Farms honey is available for sale starting today and will be for sale at distributions while supplies last. There are three types of honey this year: the light usually tastes the sweetest and brightest, the medium is the most full-bodied classic honey flavor and the dark honey is a complex, more savory or molasses-type flavor.

Prices (cash or check please):

Quarts: $25.00
Pint: $13.00
1/2 pint: $7.00

Please limit two jars a person in the beginning until most members have been able to purchase the honey and then we can release the rest for final sales.

Green Tomato Recipes: from CSA shareholder Jan Hanson will be hosted on our BLOG section of our website -www.chatfieldcsa.org 

 

 

Posted 7/21/2017 11:31am by Josie Hart.



Dear Supporting Shareholders,

We are pleased to announce the date for our annual Farm to Fork dinner - please join us Sep. 9th at 5:30 p.m. in the Deer Creek Stables event area.

Every year we bring in special partners to celebrate the peak season's bounty with a farm dinner and drinks.

This is our way of saying thank you for supporting our CSA farm. 

We will send out an electronic invitation soon, so please mark your calendars now. When you RSVP, please let us know if you have any dietary restrictions.

Thanks,

Josie and Phil

 

Posted 7/2/2017 3:45pm by Josie Hart.

Dear Shareholders,

Happy Fourth of July! The corn for our maze this year is knee-high, and the farm is in full bloom! We hope you can come and take a look at all the beautiful gardens we have in addition to the vegetable fields. Are you ready for your holiday BBQ? Try out a healthy makeover to some of the standard BBQ side dishes such as kale chips and seared scallions with a spicy dip? Or how about mashed kohlrabi topped with aged cheddar? Of course there's always a simple fresh salad with thyme vinaigrette you can add to your menu as well. 

Whatever you do for your holiday meal, we hope our vegetables are nurturing and you enjoy the fresh flavors.

 IMPORTANT EVENT REMINDER: Lavender Fest 
July 15th from 9-5. this is a free event with live music, kids' stuff, food trucks, classes and so much more! Come see the blooming lavender and your vegetables!
 https://www.botanicgardens.org/lavender-festival 


Harvest List for July 2 - July 8

scallions
kale
kohlrabi
lettuce
sage
purslane

*Please note the exact share may change due to weather or crop conditions and half/full share availability - we may have a few more items ready by Tuesday*

Organic Bing Cherries will be handed out to Tuesday shareholders - Thursday already received theirs. 

Featured Recipe: Turkish Purslane

This is a great public garden story - as I was out weeding the flower beds that go into the bouquets for you all, i looked up and saw a woman with a huge grin and her camera staring at the ground. She was shouting in Arabic for her husband to come see what she was looking at. He starting shouting as well and they both on their hands and knees with smiles.

They had discovered purslane! the woman was so overjoyed she had tears in her eyes. She is a doctor from Turkey, who had moved to the states and was living in an apartment. She doesn't have space for a garden and hasn't been able to purchase purslane in the grocery store.

I explained to her that most Americans think of the plant as a weed they toss into their compost pile - she couldn't believe it! "This plant? It is packed with the most omega 3 fatty acids out of all the vegetables and has a ton of vitamin C. It is so good for your skin and tastes great!"

She was so excited to see the plant that she offered to weed the flower bed with her husband. They filled up two bags of purslane and left us with recipes, stories and grateful smiles!

So we give you her one of her recipes for purslane:

'Yo─čurtlu Semizotu'

Ingredients:

  • 1-2 large bunches of purslane (enough to yield 4 cups of leaves)
  • 3 cups plain Turkish strained yogurt or plain Greek yogurt
  • 2 large garlic cloves, crushed
  • 1 tbsp. olive oil
  • salt and pepper to taste

 

Method:

First cut off any roots from the purslane. I always wash and drain it twice to make sure there is no soil or grit left on the leaves.

Separate the leaves from the stems. You can save the stems for use in other recipes if you wish. Spin the leaves in a salad spinner to remove any extra moisture.

In a separate bowl, whip together the other ingredients using a wire wisk until smooth and creamy. Adjust the amount of salt and pepper to your taste.

Add the purslane leaves and mix together well. Make sure all the leaves are covered with the yogurt mixture.

You can serve it immediately, or cover and chill it for several hours or overnight. The flavor actually gets better if the salad rests for a while. Gently stir it again before serving.

Our friend puts hers on toast in the morning which is refreshing - but you can also use this like any tzatziki sauce. It's also great on strained chick peas with some extra mint leaves.

 

 

 And here she is, of course, with purslane in her mouth!

Have a great holiday everyone!

Posted 6/29/2017 2:25pm by Josie Hart.


Dear Shareholders,

A few updates for the holiday season: we are having distribution on Tuesday, July 4th. What a truly patriotic way to spend your holiday - supporting farmers!

Additionally, today and next Tuesday we will be distributing our first round of organic Palisade cherries. Each fruit shareholder (separate from the veggies) will receive one bag of these juicy treats! Please remember to sign for your share.

Have a great holiday - and we appreciate you being a part of our community.

 

 

 

Posted 6/18/2017 1:27pm by Josie Hart.

Dear Shareholders,

In our crop planning we try to incorporate the staples as well as crops which might be a bit off the beaten path. This week we'll be harvesting kohlrabi, which might be new to some. The name comes from the German Kohl ("cabbage") plus Rübe or Rabi ("turnip"), because the swollen stem resembles the latter, though it grows above ground. Kohlrabi is the same species as the wild cabbage plant (Brassica oleracea) but has been bred to have a giant succulent stem. The taste and texture of kohlrabi is similar to a broccoli stalk, but milder and sweeter, with a higher ratio of flesh to skin.

Kohlrabi can be cooked as well as eaten raw, but on these hot days raw kohlrabi is so refreshing I much prefer it raw. See below for a really quick recipe which requires hardly any time at a hot stove, both important considerations now that the farm is in full swing!

 

Harvest List for June 19 - June 24

garlic scapes
salad mix
oregano
chard or kale
kohlrabi
beets

*Please note the exact share may change due to weather or crop conditions and half/full share availability*

 

Featured Recipe: Couscous with kohlrabi and chermoula dressing

Ingredients

  • 1 teaspoon minced garlic (or scapes!)
  • 3 tablespoons olive oil
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced parsley
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • salt
  • 3 cups cooked couscous, cooled to room temperature
  • 2 cups peeled, diced kohlrabi
  • 1/2 cup diced radishes

Preparation

Mix garlic, cilantro, parsley, paprika, and cumin. Stir in lemon juice and olive oil. Mix with couscous, kohlrabi, and radishes. Add salt to taste. Makes 4-6 servings.

Posted 6/9/2017 5:25pm by Josie Hart.

Dear shareholders,

The farm season is in full swing! We've got all of our big plantings in the ground- tomatoes, peppers, sweet potatoes, squash, cucumbers and more! This week we've still got the crisp, lovely spring harvests coming out of our recent colder months, and garlic scapes have just come on! Whether you know about garlic scapes already or not, get excited! They are the twisty, curly, tender green stems that shoot out from the garlic bulb and would develop into the flower if we didn't love to eat them so much! By picking them, we also redirect growth energy back down into the bulb so that it matures nicely, and we will enjoy those later on.  As the arc of the season develops, it's a beautiful opportunity to experience your connection to the land and your food. When we eat locally and seasonally, we eat well!

IMPORTANT REMINDER:
York Street Shareholders - 
Pickup is at St John's Cathedral at 1350 Washington St. Denver,80203 on Tuesday, June 13 due to a concert at York St. the time is still 4 pm to 7 pm.

Harvest List for June 12 - June 18

garlic scapes
kale
carrots
bok choy
tarragon
head lettuce
broccoli raab
bunched spinach

*Please note the exact share may change due to weather or crop conditions and half/full share availability*

Featured recipe: Orecchiette with Broccoli Raab and Sweet Italian Sausage

Ingredients

  • 3 chopped garlic scapes and 1 clove crushed garlic

Preparation

1. Set a large pot of salted water over high heat and bring to a boil.

2. Large sauce pan set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes, white wine, thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. 

3. Cook the pasta. (Add orecchiette to boiling water and cook). With about 3 minutes left, add the broccoli raab to the same pot and cook until tender. This is my favorite trick with broccoli raab - you don't have to cook it separately! You just throw it on with the pasta and kaboom! Enjoy greens  that are tender and perfect for any Italian dish!

Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.

4. Sprinkle with fresh Parmesan and parsley. Serve warm or room temperature.

 
Notes from the field: A Visit from Colorado Ag Commissioner, Don Brown. 

This is Larry Vickerman, Chatfield Director and Josie Hart, Farm Program Manager picture with the commissioner.

The Colorado Department of Agriculture's commissioner Don Brown made a visit to our farm last week! We took him on a tour of our CSA and Market Garden fields and he was very impressed - he had many positive things to say about our operation!

The truly unique asset we have here is a combination of different types of farm production models - from high output market gardening at 1 acre to the mid- size CSA farm to the large scale corn and pumpkins, we are constantly working toward making our farm more educational and accessible to the public . The vets program that our Supporting Shareholders support, is incredibly lucky to have access to these different models for their education.

If you have not made it down to the farm, we invite you all to come and see what we are up to!

Add-on Share reminders: 

We had several dozen eggs last week that were not picked up at distribution. Please remember to look at your account (you can log in on our homepage) and make sure you are aware of what you purchased. Left over food gets donated to several local hunger-relief organizations in the Metro area - but we'd rather have YOU! 

This week don't forget to pick up, eggs, mushrooms and the balanced belly share. If you forget to pick up your shares, we can't accommodate you on other days - we are out in the fields and are not able to store extra or leftover produce throughout the week! 

 Thanks everyone and here's to eating well!

Posted 6/2/2017 8:52pm by Josie Hart.

Dear Shareholders,

What a wonderful first week of CSA Distributions! We loved seeing so many familiar faces and meeting plenty of great new folks. It reminded us that although we don't see much of each other during the winter months, we all are part of a real special community that cares about local agriculture and good food.  

As we work to iron out the kinks between our half share and full share, please know we are doing our best to provide the best share for all sorts of eaters. Vegetable selections in the two shares may vary week to week.

Hopefully you tasted the fermented drinks at distribution, and may be considering signing to purchase a weekly share of biobeers and cultured veggies like curry kraut. Use this link to make signing up easy.
http://www.chatfieldcsa.org/members/types 

This week we've been getting a little rain, then a little heat, and a little rain again. . .which means the plants in the field are going crazy! We are so excited about what is growing out there and as these weeks are starting to ramp up, it's nice to think about what it is we begin with: the soil.

 

Every year we test our soil in each field to determine what it needs. We see if we need more organic matter, compost, nitrogen, or micro-nutrients like sulfur and boron. This is some of the soil in a new field that we're planting this year, right before some baby melon plants went in! We got in and tilled it at just the right moisture content, so this soil is extra fluffy and dreamy to work in. As stewards of the land (that means you too-we couldn't do this without you) it's a joy to build soil, knowing that we are increasing fertility and increasing good food to come.

It's spring, which means it's greens season! Leaves are the first things out of the ground, which is perfect because spring greens and salads  and herbs are a tonic for the digestion, promote cleansing after the winter and are potent antioxidants!

Harvest List for June 5- June 11

green garlic
salad mix
sage
parsley
collard greens or kale
head lettuce
broccoli raab

*Please note the exact share may change due to weather or crop conditions and half/full share availability*

 

Featured Recipe: Simply Perfect Sautéed Greens

Ingredients

  • 1 bunch greens, such as kale, collards, mustard, chard, turnip tops
  • 2 tablespoons extra-virgin olive oil
  • 3 minced garlic cloves
  • 1/4 cup finely chopped onion
  • Fresh lemon juice

Preparation

Rinse greens. Drain and cut leaves and stems into 1/4"-1/2" strips and pieces.

In a large skillet, heat extra-virgin olive oil over medium heat. Add stems, garlic, and onion and sauté until onion softens. Add the leaves and cook, stirring occasionally, until tender and bright green, about 5 minutes. Finish with a squeeze of fresh lemon juice.

Add-on Share Schedule:
- Eggs
- Mushrooms
- Bread
- Balanced Belly Share

Volunteer Opportunities: Seeking Tuesday Distribution Help!

If you would like to have a deeper understanding and involvement with the farm, and have some extra time on Tuesday afternoons, consider signing up for a volunteer share through our volunteer coordinator, Mollie Hayden, for more info please email mollie.hayden@botanicgardens.org You will receive $200 off your share price.

 

 

Posted 6/1/2017 1:03pm by Josie Hart.

Greetings!

This is a reminder that your CSA pick up is happening today from
3:30-7p.m. in the CSA washstand at Denver Botanic Gardens Chatfield Farms.

The address is: 8500 W. Deer Creek Canyon Road, Littleton, 80218

When you arrive at Chatfield farms, please park in the gravel lot and follow the pathway towards the historic Hildebrand ranch house. Past the farm animals on your left is the CSA washstand. You will see CSA signage and our box truck with vegetables on it out front.

Please remember your own bags (ziplocs for greens) and to sign in for each share you are picking up. Eggs, bread, mushrooms, and the Balanced Belly share will all picked up today. 

See you at 3:30 - Chatfield Farms!

 

Posted 5/30/2017 4:40pm by Josie Hart.

Dear Shareholders,

Happy Tuesday - Tuesday is an awesome day because it is the day you head to DBG 909 York St. 80206, to pick up your vegetables! When you arrive at Denver Botanic Gardens, head to the south end of the parking structure on the top level (street level) under the evergreen trees. You will see our veggie box truck and tables set up with produce.

Pick up every Tuesday is from 4-7 p.m. Please remember to bring your own bags to store fresh produce. You will check in at the beginning and select your own veggies and herbs.

If you purchased an add-on share, you will sign for your eggs, mushrooms, bread and Balanced Belly drinks!

VOLUNTEERS: WE NEED YOU!
We are looking for volunteers to help us out at weekly distributions! We need people from 3:30 - 7 p.m. As you volunteer, you can help other shareholders, chat about cooking and pick up your share. We will give you a $200 dollar discount on your share this year, at the end of the season. Your CSA needs YOU!
If you are interested, please email Phil.cordelli@botanicgardens.org

Thanks and see you this afternoon!