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Chatfield Farms CSA E- news September 19 - 23

Posted 9/16/2016 5:46pm by Josie Hart.

Dear Shareholders,

We would like to invite you to a gleaning day, Sep. 25th from 10 a.m. to 12 a.m. This is a fun opportunity to come out to the fields and pick left over crops that we have stopped harvesting. More information will come out as we get closer to the day, but we wanted you all to put that on your calendars and save the date.

We have reached the final 6 week stretch of our CSA distributions, and most likely we will end distributions the last week of October. Please note that if we get a snow event before then we may have to end a little earlier - it truly is up to Mother Nature!

 

Weekly Harvest List for Sep.19th to Sep. 23rd
* This list tentative and subject to change

White onions
Collard greens
Lettuce mix
Green cabbage
Parsley
Tarragon
Hakurei turnips
Butternut squash
Garlic
Peppers
Tomatoes (probably)

 

Tarragon Salad Dressing

Ingredients

Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Directions

In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

PAN-ROASTED HAKUREI TURNIPS WITH HONEY
not exactly the same recipe I posted before (that was miso butter) but this is really good too, and her book is great!
(adapted, only slightly, from Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes)

  • 1 bunch small Hakurei turnips (about 10), halved lengthwise
  • 2 tsp. vegetable oil
  • Salt and pepper
  • 1/2 TB honey
  • Pinch of cayenne
  • 1/2 TB water

Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.

Combine honey, cayenne and water in a small bowl.

Heat a small skillet over medium-high heat. Add remaining tsp. oil.  Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.

Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.

Lavender Garden Tour

Saturday, September 24, 2016 - 10:00 AM

Running Time: 1 hour

Take a stroll through the new Lavender Garden at Chatfield Farms and learn about the different species and varieties that grow well in the Rocky Mountain Region. You will be introduced to different growing methods including growing lavender as a garden perennial, container plant, and agricultural crop. Several other garden features within the Lavender Garden will also be explained, to include the Labyrinth, Rock Garden, Pollinator Perennial Beds and Herb Garden. The tour is led by Angie Jewett, Horticulturist and primary lavender grower on the farm.

Instructor: Angie Jewett, DBG Chatfield Farms Horticulturist Price: $15, $12 member price

Special Instructions: The tour is all outdoors; please dress accordingly for weather and bring water and sunscreen!