Chatfield CSA E-news October 7-18
Posted 10/8/2013 12:19am by Josie Hart-Genter.
Dear Shareholders,
In this newsletter we will have tomorrow's produce list and next week's. We hope those of you who came out to the farm for our potluck had a good time! We enjoyed a surprise treat from Sweet Action ice cream, FREE tickets to the corn maze/ hay rides and tons of delicious food! Thanks to all of you who made our community stronger - Phil and Josie also appreciated your valuable opinions about the CSA and how the experience went this year. We will be sending out feedback surveys with some information regarding next year's CSA program. Please take the time to fill these surveys out! Your voice as a shareholder is very important to us and we want to announce some exciting new developments to the CSA's future!
Last distribution days for 2013: Tuesday the 29 of October and Thursday the 31st of October.
Produce list for October 8 and 10: Last Tomatoes!
*This list is tenative and subject to change (especially this time of year)!
Spinach
Eggplant
Tomatoes
Peppers
Winter squash
Carrots or beets
Jalapeno
Onion
Herb assortment
**October 17th (Thursday) will be the end for the add on shares (bread, coffee, mushrooms, eggs) except for our fruit share which will end Oct.24th (Thursday).
Produce list for next week - October 14 - 18
*this list is tenative and subject to change
Leek
Garlic
Potatoes
Winter squash
Bok choy (keep your fingers crossed!)
Beets
Featured Recipe:
Lemon Verbena Sugar Cookies- a delicate herb
CSA Grower - Michelle Cotton
We will be sending out an additional email this week filled with recipes we have collected for the fall weather so please stay tuned! Have a great week and thanks from all of us at the Chatfield CSA!
Featured Recipe:
Lemon Verbena Sugar Cookies- a delicate herb
CSA Grower - Michelle Cotton
- 2-1/2 cups all-purpose flour
- 2 tablespoons lemon verbena leaves, crushed
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
Directions
- Preheat your oven to 350 degrees.
- Place the flour, lemon verbena leaves, baking powder, and salt into a bowl and stir to combine.
- In another bowl, beat the butter until creamy and then add the sugar, eggs and vanilla; continue to beat until thoroughly blended.
- Sprinkle in half of the flour mixture to the butter mixture, beat well to combine and then stir in the remaining flour mixture, stirring vigorously until blended.
- Using a spoon, drop rounded spoonfuls of the mixture onto a baking sheet, leaving at least 2-inches of space between each serving. Place in the oven for 8 minutes or until the edges are lightly browned. Cool and serve.
1 Comments »
David K. Adams said,
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