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Chatfield CSA e-news for October 2-4

Posted 9/29/2018 10:28am by Josie Hart.

Dear shareholders,

With cooler temperatures our harvest has been slowing down and we have already started getting excited for next season. One thing we do to prep for next year is save seed from several varieties of veggies and herbs that we liked this year. Different species of plants pollinate and set seed in unique ways, so if you want to try saving seed at home, here are a few tips from Maddie to know before jumping on in. And here's a photo of Maddie imitating a watermelon radish:


Open pollinated varieties set seed that will produce a plant that is very similar to the parent plant or plants, or that is “true to type”. Open pollinated varieties are generally the easiest to save seed from, but some varieties need to be carefully isolated to prevent cross pollination. Crops such as squash and cucumbers have both male and female flowers on each plant and pollen must move from one to the other. In order to save seed which will produce true to type plants, you have to make sure there are no other varieties around that could pollinate the variety you want to save.

The easiest varieties to save seed from are self pollinating varieties. These varieties have both the male and female parts (the stigma and the pollen) in the same flower. Each individual plant can pollinate itself, keeping genetic variables constant. Some self pollinating crops include beans, peas, tomatoes, and lettuce.

Hybrid varieties are open pollinated varieties that have been allowed to cross pollinate within the same species – seeds saved from hybrid parents will not be true to type. Producing hybrid seed is beneficial because varieties can be selectively modified for a number of traits – for example to increase disease resistance, cold tolerance, uniformity or high yield.

There are many advantages to saving seed from plants you like and have produced well for you. After a few years of saving seed you'll be selecting for plants that are adapted to your specific environment, and you can also select for particular traits you want, such as saving seed from the first tomatoes you pick to encourage early maturity in subsequent generations.

Reminder: Our last Gleaning Day will be October 6 from 8-10.

On Wednesday, Oct. 3, from 6:30-8 p.m. at Gates Hall Denver Botanic Gardens presents Growing Healthier Together: Connecting Community Gardens and Cancer Prevention. 

The Community Activation for Prevention study (CAPS) is an innovative cancer research partnership between several universities and institutions including The University of Colorado, Denver Urban Gardens and the American Cancer Society. Learn about the relationship between gardening and health, as well as CAPS’ innovations in cancer research.  

Erin Decker, B.A., is a research assistant with the University of Colorado, an educator, and an artist. She enjoys being in nature and connecting people to good food and the natural world through play.  

Café Botanique is open to everyone and is presented by Denver Botanic Gardens’ School of Botanical Art and Illustration. The 30-minute talk starts at 6:30 p.m. and is followed by a discussion. Café Botanique generally meets on select Wednesdays, each time with a different topic relating to the Botanical Illustration curriculum. Here is the Café Botanique registration page 


  • Potatoes
  • Leeks
  • Green tomatoes
  • Butternut squash
  • Onions
  • Kale
  • Garlic
  • Sage or parsley
  • Watermelon radish

*Please note the exact share may change due to weather or crop conditions.

FEATURED RECIPE: Fried Green Tomatoes

This recipe is from Adam, one of our farmers and a certified Southerner from the coast of Georgia. 


  • 1 cup oil (vegetable or canola) or enough to cover the skillet 1/2 inch
  • green tomatoes cut into 1/4 inch slices
  • 1 cup all-purpose flour
  • 3 eggs 
  • 2 tablespoons milk
  • 1 1/2 cups bread crumbs
  • 1 teaspoon paprika
  • 1/2  teaspoon cayenne
  • 1  tablespoon garlic
  • salt and pepper
*for a more/less spicier version, add or reduce cayenne
Preheat oil to medium, medium/high in cast iron skillet (or other high-walled pan). Make sure oil is completely heated before putting in tomatoes.
Season tomatoes with salt and pepper on both sides. Place the flour in one dish, in another place the eggs and milk, and in the third mix the bread crumbs in with the garlic powder, cayenne, and paprika. 
Cover the slices tomatoes in flour, then in the eggs, then in the bread crumbs. Make sure the tomatoes are covered completely in all three steps so that the bread crumbs will stick.
Add the tomatoes into the pan (be careful as the oil is hot and can splash) slowly allowing each tomato space so they are not touching. Fry evenly about 2-3 minutes on each side and place to dry on a drying rack (or paper towels) so they remain crispy.
Dipping Sauce
- 3 tablespoons mayonnaise or plain yogurt 
- 1 tablespoon sriracha
- 2 cloves garlic minced or pressed
- 1 teaspoon honey
- 1 teaspoon cracked pepper

*add more or less sriracha/garlic/honey to taste depending on your preference