<< Back to main

Chatfield CSA e-news for September 4-6

Posted 9/1/2018 1:30pm by Josie Hart.

Dear shareholders,

Next Saturday (September 8) is Gleaning Day! We invite you and your families to come out between 8 and 10am to harvest some crops before they get mowed and plowed back into the ground. A number of plantings are slowing down enough that it no longer makes sense for us to spend the time picking them when we still have so much work to do. This includes collards, summer squash, cucumbers, melons, winter squash, basil and beans.

Gleaning is an ancient practice that predates but is discussed in Deuteronomy and Leviticus in the Old Testament. There have been many rules and customs regarding the practice but essentially and at minimum it means that farmers should let the needy harvest the leftovers from their fields after the farmer has taken the economically viable portion of the crop. To honor this tradition we've invited UpRoot Colorado to join shareholders to glean produce to bring to families experiencing food insecurity.

When you get to Chatfield, park in the gravel lot and walk past the Hildebrand ranch house and animals out to the dirt road. Take a left and you'll walk past a pond and then our bee hives on your right. You'll take a left into the fenced in fields just opposite our compost piles, and there will be volunteers to orient you, a list of crops and flags marking areas to be gleaned. Please remember to bring your own supplies such as gloves, knives for harvest, and bags or something to harvest into.

Speaking of bees, Chatfield honey is back! Our beekeepers Bob and Josie Dolezal are excited about the quality of the honey this year, although quantity is down considerably. With the dry conditions this summer plants have had less nectar for the bees, and so the bees had to dip into the honey to keep themselves fed. 

We'll have pints for $15 and a limited number of quarts for $30 starting this week, and if you miss out this week we'll take your name down so you can hopefully get some in the coming weeks as they bottle up what they've harvested. 


  • Onions
  • Kale
  • Delicata squash
  • Thai Basil
  • Summer squash or Cukes
  • Potatoes
  • Peppers
  • Tomatoes

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

FEATURED RECIPE: Roasted Delicata Squash

Delicata squash is great roasted because the skin is tender enough to eat, so you don't have to peel it like other winter squashes. I generally set the oven to 400 degrees, and you can either slice the squash in half lengthwise, or if you want to minimize time the oven is on you can then slice the halves into little crescent moons. Sprinkle with salt, pepper, and oil. For a wintry preparation try roasting the squash with onion slices and maple syrup and sage sprinkled on it as well, or for a more summery version try it with tomato slices and garlic.