The Chatfield CSA at Denver Botanic Gardens at Chatfield
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July 17 - 23 Chatfield CSA e-news

Posted 7/15/2011 7:43pm by Josie Hart-Genter.

Dear CSA Shareholders, 

You may have noticed a change in the veggies you are seeing on a weekly basis now that we are moving into the end of July. Our greens are being replaced by root crops such as carrots, beets, turnips, and radishes. We will continue to grow greens, but we may not have them on a weekly basis. We find that both the plants (and the members) need a break from greens this time of year!  Our harvesting gears have fully shifted towards squash, potatoes, peppers and yes tomatoes in the next few weeks! 


this week's produce (July 18- 22)
                           
• Potatoes
• Chard and Kale
• Squash
• Arugula and or Salad Mix
• Spinach
• Broccoli/Cauliflower and Cabbage
• Possibly onions
• Herbs: Dill, Parsley, Basil and Thai Basil
• Carrots, Beets, and possibly Radishes

*Please note this is a tentative list and is subject to change


root crops:
 love at first roasting

Now that our root crops are ready for harvest get ready to do some roasting in the oven! Slice or cube your roots and combine with fresh herbs, oil, salt and pepper.  Roast them in the oven for a delicious and colorful flavor sensation. Too hot to turn on the oven? Use your grill! Grilled squash is one of our favorites at the farm. Try all of our different varieties of squash to see which one is your favorite.


recipe
 resource

If you don’t go to our website regularly, try it out! We have some really great recipes that highlight your current CSA produce. When we add a new recipe to the website, it will appear right on the home page for your convenience. All you have to do is click on the link, read it over and go from there! If you missed our newsletter and would like to read it again you can always access our old issues under the “about us” and “news and blogs” section on our website.

 

this week's recipe 
This recipe is from Josie Hart-Genter, CSA Community Coordinator

Arugula Pesto

2 cups packed arugula, washed well and spun dry
1/4 cup pine nuts, walnuts,or crushed almond - toasted golden and cooled
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1 - 2 large garlic cloves, chopped
2 tbsp olive oil
1/4 cup hot water plus additional if desired 

In a food processor pulse together all ingredients except oil and water until arugula is finely chopped. With motor running (if possible) add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.


Add pesto to:

grilled squash
goat cheese and polenta
morning toast
gnocci
eggs Benedict

food safety note

Please note that although we have washed our produce once after harvesting it in the field, members should wash the produce at home again before eating. Our farm produce should be treated the same way as grocery store produce: always wash before eating! The best way to wash produce is by running it under cool water. Cleaning products are not necessary.

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