August 8-12 Chatfield CSA e-news

Dear CSA shareholders,
How is the season going for you? How do you like this newsletter? Recipes? What would you add to our program? We are eager to get your feedback about your experience. Please email us through the website at chatfieldcsa.org. Thanks!

this week's produce (August 8-12)

• Spinach
• Lettuce
• Salad Mix
• Beans
• Kale
• Chard
• Radishes
• Jalapenos
• Potatoes
• Beets
• Carrots
• Turnips
• Squash
• Basil
• Thyme
• Thai Basil
• Peppers
• Parsley
• Cucumbers
• Arugula                      

*Please note this is a tentative list and is subject to change
 
distribution change

This week’s distribution on August 9 will take place at St. John’s Cathedral to avoid concert traffic. St. John’s is located at:

1350 Washington Street
Denver, CO 80203

fruit shares

Fruit shares are going to be for pick up Tuesday, August 16 and will be pre-boxed for members.  Fruit shares will continue though the end of October with a variety of fruit and artisan fruit products.
 
this week's recipe – eggplant and basil

Pasta Salad with Eggplant, Tomato and Basil
Serves 6-8

Ingredients
2 medium eggplants (about 1 pound total), cut into 1/2-inch-thick rounds
1/2 cup extra virgin olive oil, plus more to brush
On eggplant:
1/4 cup lemon juice from 2 lemons
1/2 tsp grated lemon zest
2 medium cloves garlic, divided, minced or put through garlic press
1/2 tsp red pepper flakes
1 pound short, bite-sized pasta such as fusilli, farfalle,
or bowtie
2 large tomatoes, cored, seeded, and cut into 1/2-inch
chunks
15 fresh basil leaves, shredded

Bring 4 quarts water to boil in large pot over high heat. Meanwhile, brush eggplant with olive oil to coat very lightly and toss with salt and pepper to taste. Either grill eggplant until marked with dark stripes on both sides, about 15 minutes, or broil on baking sheet placed 4 inches from heating element, turning once, until tender and browned, about 7 minutes; cool to room temperature.

Whisk lemon juice and zest, 3/4 teaspoon salt, clove garlic and red pepper flakes in large bowl; whisk in 1/2 cup oil in slow, steady stream until smooth.

Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing
again to blend; add hot pasta, cooled eggplant, tomato, remaining garlic, and basil; toss to mix thoroughly.

Cool to room temperature, adjust seasonings and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)

farm topic – family night at Chatfield

Enjoy the farm under the moon with your family. This Family Night takes place at the Hildebrand Ranch and CSA Garden at Denver Botanic Gardens at Chatfield. There will be children’s activities, veggies to taste and The Butterfly Pavilion will be showcasing some summer bugs to look at and learn about.

Family Fun Nights are a unique opportunity to explore nature at night. Families are encouraged to bring a picnic dinner to enjoy.

food safety note

Please note that although we have washed our produce once after harvesting it in the field, members should wash the produce at home again before eating. Our farm produce should be treated the same way as grocery store produce: always wash before eating! The best way to wash produce is by running it under cool water. Cleaning products are not necessary.