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Chatfield CSA E-news for September 9-15

Posted 9/9/2013 3:08pm by Josie Hart.

Dear Shareholders,

We would like to highlight some of the amazing CSA events we recently had at Chatfield. Our produce buyer and donation partner, Beverly Grant -- who runs the Five Point Farmer’s stands, Mo’ Betta Greens -- hosted a fun dinner for local food and farming partners called a Celebration of Hands. The event honored all the people in our community who have been working all summer to provide Denver with food, specifically food with integrity!  Local chefs, a karaoke dj, Little Man Ice Cream with a pop up coffee bar and food donated by many wonderful organizations made the event great! We also hosted an event for the Gardens membership and research department along with members of D.U.G’s Master Gardener’s program for a night of education and delicious CSA-inspired food, prepared by Susan Evans. Susan teaches cooking classes for the CSA including the last weekend's tomato class. Thanks to our CSA staff for helping out with all of the events we have at the CSA!

Please join us this THURSDAY for the FALL POTLUCK, 5:30 – 8:30p.m.    
We will meet in the Green Farm Barn at 5:30 p.m., with dishes to share. If you have to pick up your CSA share at Chatfield first, you can your bags of produce in our walk-in cooler during the potluck. For $10 a family (or car load) or $5 individual you can go through our corn maze before it officially opens and enjoy unlimited jumps on our giant bouncing pillow! Enjoy food prepared by other CSA members and explore the beautiful place that grows your produce. Please park in the upper lot when you arrive, pick up your CSA share if you need to and head to the barn. We will provide drinks, just please bring a dish for six people to share and other picnic items. We hope to see you there!

Produce list for Sep. 9-15
*this list tentative and subject to change
Broccoli!
Beets
Eggplant
Cabbage!
Leeks!
Chard (with a few small holes)
Arugula or Head Lettuce
Watermelon Radish
Herb Choice
Tomatoes
Large canning bags of tomatoes again - $10 a bag
* Next week Yukon gold potatoes!

Weekly Bread: Cranberry Walnut

Weekly Fruit: 2 small bags of pears, peaches or apples. Now we have the smaller bags please be sure to let a volunteer help you to choose the right combination of fruit bags!

Featured recipes for the week: Gazpacho or watermelon radish salad 

Gazpacho
Susan Evans, CSA cooking instructor

Ingredients
6 ripe tomatoes, peeled and chopped
1 red onion, finely chopped
1 cucumber, peeled, seeded, chopped (you can use two lemon cukes)
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery if you have it, chopped
1-2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp. freshly squeezed lemon juice
2 teaspoons sugar, agave or honey
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce
4 cups tomato juice

Combine all ingredients in blender. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Toppings can include sour cream, chives, shredded cheese and croutons. You could also mound cooked shrimp or crab to ritz it up a notch – make a parmesan cluster to float on top as well.

Watermelon radish salad
From Eating Local by Janet Fletcher                                                                                    

I
ngredients
1 large bunch of arugula
1 small fennel bulb or the bottom of fennel stalks
1 large watermelon radish or two small ones
Ricotta salata cheese (3 oz)

Dressing
3 tablespoons extra virgin olive oil
1 Tablespoon fresh lemon juice
1 teaspoon fish sauce
1 clove garlic
Sea salt/pepper

1. Put the arugula in a bowl.
2. Shave the fennel with a mandoline or veggie peeler or knife
3. Half the radish then slice thinly into bowl like fennel
4. In a separate bowl, whisk together the rest of the ingredients in a bowl for the dressing (not the cheese)
5. Toss the veggies with a small amount of dressing – only enough to lightly coat everything.
6. Shave the ricotta salata thinly into salad
7. Serve immediately

***We hope to see you all at this Thursday's potluck at The Green Farm Barn at Chatfield.