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Chatfield CSA E-news August 26 - 30

Posted 8/23/2013 6:25pm by Josie Hart.



Dear Shareholders,

We would like to thank all of you for being a part of the CSA. We greatly appreciate all the feedback about how your CSA experience has been and what you would like to see in the coming weeks.

August is always a rewarding yet intense month for the CSA staff. The crops really ramp up, along with the heat, which can do funny things to people. Last week, the dust, heat and hard work were well worth it as we watched shareholders leaving with smiles and three enormous bags of produce. Please read the Grower's Perspective for a field update after the massive storm we had last Thursday.

Reminder: Tuesday’s distribution is at St. John’s, located at 1305 Washington St, 80206 on the west side of the cathedral near the parking lot. Please remember to pick up your melons as part of your veggie share.

The fruit share: Please remember the fruit share is only for people that paid ahead of time. The bags of peaches at distribution are not for all shareholders, even if you have bread or another add-on share. As always there is a separate sign-in sheet for fruit shares and we would like everyone to sign for their bag. Melons however are for everyone!

Produce List for August 26 – 30
*This list is tentative and subject to change
beans
beets
cucumbers
herb choice
kale - possibly
melon
onions
tomato
head lettuce - possibly 

Weekly Bread: Garlic Rosemary

Weekly Wild: Amaranth or Nasturtium flowers and leaves

Weekly Fruit: one bag of peaches

Featured Weekly Recipe: Chilled Green Beans
from: Eat Greens by Barbara Scott Goodman and Liz Trovato

½ cup white vinegar
½ cup rice wine vinegar
1 cup water
2 sliced large garlic cloves or 4-5 small ones (you can also go crazy here)
2 quarter sized pieces of ginger, thinly sliced
¾ pound green beans, rinsed and trimmed

  1. Combine vinegars, water, garlic, and ginger in a saucepan and bring to a boil. Reduce the heat to a medium low and simmer until liquid is reduced to half.
  2. Steam the beans for 2-3 minutes separately.
  3. Transfer the beans to a casserole dish and cover them with the vinegar mixture.
  4. Cover the dish and let the beans sit out overnight at room temperature
  5. Before serving, chill the beans for a couple hours or as long as you have until the beans are cold and refreshing.

Please send in more recipes that work for you and your family that you would like to share! Just email csa.chatfield@botanicgardens.org 


Grower's Perspective - from disaster zone to 'not so bad'
Phil Cordelli, Head CSA Grower

The first information I got from Michelle last night said “We are in a tropical hurricane with massive hail” and they got more dire from there: “lost all 3 tents” “… Matthew is on emergency duty figuring out the electric” … I arrived early this morning and through the darkness was reassured field 1 and the washstand still stood, though with the three tents mangled up against the side! We swept the water out of the washstand, got the onions from outside, took them inside to dry, hung up the tablecloths, and proceeded on to the check the field damage. Chard and head lettuce especially are shredded, kale shot full of holes, and the tomatoes and peppers are bruised, but the plants still stand. So, we’ll have to wait til the chard rebounds, and there may be less head lettuce and tomatoes for the next couple of weeks, but we weren’t wiped out!

Thanks to all the staff and volunteers at distribution for keeping everyone safe, and preventing a potentially much worse situation with flying tents (while I simmered tomato sauce in my slippers at home, unaware of the mayhem down at the farm)! And to all, again, thanks for riding out the ups and downs of the season with us.

Food Safety Note: Thoroughly wash in cold running water – no cleaning products are necessary.