Dear Shareholders,

Please join us this SUNDAY, June 29 at 3 p.m. at the CSA Washstand for our first potluck of the season! Park in the top overflow parking area and head toward the historic Hildebrand ranch area. The washstand is the last building on your left. We have a patio area and outdoor kitchen so feel free to bring your ingredients and cook right at the potluck!

We hope you have been loving the produce. This week was a whirl wind for Chatfield and the CSA and we are all ready for the 4th of July holiday week. Chatfield hosted a series of events for the American Public Garden Association's annual national conference. Josie gave a tour of various urban farms and CSA's in the metro area. Public Garden peers were also excited to visit Chatfield since it is very unique for a botanic garden. It occurred to me how incredibly lucky I am to be a part of this land on a daily basis.

Chatfield has meant something different to the Gardens' community and Denver throughout the years. But, the one thing that cannot alter the true essence of Chatfield is the raw, wild beauty of its land. The land matures in beauty and cultivation and will continue to flourish as its stewards continue to nurture everything in its borders. Ahh, Chatfield. I hope you all make a visit very soon!

We are planning the "Supporting Shareholder" dinner and will soon announce the evening's details!

*REMINDER - Please SIGN IN for your share. Also on Tuesday, July 1, Kathy Lee with Modern Gingham (fellow CSA shareholder/mother) will be at distribution sampling her delicious jams!

Produce List: June 30 - July 4
*this list is tentative and subject to change

rainbow chard
carrots 
arugula
scapes
mint
basil 
radish (tentative)

Featured recipe: Arugula/Basil Pesto
Peg Montagne - CSA Volunteer

2 cups fresh arugula

2 cups fresh basil

1-2 cups toasted walnuts

1 ½ cups olive oil ¼ lb. hard cheese (I used raw milk Romano.)

1-2 finely diced garlic scapes 

Juice from 1 lemon (and zest if you like a more intense lemon flavor)

Salt and pepper to taste

Put all ingredients in a food processer and blend to desired consistency. This makes about 12 servings. I froze half of the batch and mixed the other half with 1 lb. of cooked whole wheat pasta. You can also use this as a spread, dip or dressing for quinoa salad. Get creative and enjoy!

 Fun Article about CSAs and Garlic Scape Recipes 

*Please remember to bring your egg cartons for eggs and cash if you would like to purchase add-on items.

Happy 4th of July everyone!