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Posted 11/4/2013 5:53pm by Josie Hart.

Dear Shareholders,


Come on down to the farm Saturday November 9th and let’s celebrate food! Bring a dish to share and your friends and family.

We will be in the Green Farm Barn from 2 - 4p.m. chatting, hearing details about next year, and of course sharing recipes and food.

Please park in the front parking lot and follow the signs across the bridge to the barn. If you have any questions please email Josie.hart@botanicgardens.org

We hope to see you there; we will have drinks and some fun raffle give away’s! 


Thanks!

 

Posted 10/30/2013 9:49pm by Josie Hart.



Join Denver Botanic Gardens' CSA at Chatfield in supporting our local Colorado farmers the CSA will be donating produce for this event.



Posted 10/28/2013 6:37pm by Josie Hart.

Dear Shareholders,

Alas, this our last week of 2013 community supporting agriculture. We want to thank you all for taking a risk, buying in advance and supporting small farms in Colorado! We hope you enjoyed the veggies, distribution and recipes. A special thanks goes to all of you who volunteered.

Surveys:

Sometime next week, you will receive the end of season survey which we hope you complete. The survey may be completed online or in print. Your opinions are integral to this program and many of the decisions we make are based on feedback recieved from you, the shareholder. 

Renewals:

Renewals will begin Janurary 1, 2014. Current CSA shareholders may renew their shares before we open sales to the public. Also, as a current shareholder, you have the most flexible and affordable payment plans! There will be a few changes to the size and cost of next year's shares. Your first payment will be less than $100 if you utilize the online payment schedule when purchasing your share. Additionally, because you have the choice to create a payment plan, we are no longer offereing the downpayment option. 

Reminder: The Final Potluck is Saturday, November 9th, 2 - 4 p.m. in the Green Farm Barn. Please park in the front parking lot by the visitor center and walk over to the barn.

Final Produce List: October 28 - November 1st
(Many CSA's ended several weeks ago!)                                                                                          

broccoli
spinach or arugula choice
spinach
chard or kale
parsley
onions
garlic
hot peppers
potatoes                                                

*We wanted to have more winter squash varieties to hand out but unfortunately (similar to pumpkins this year) the wet soggy conditions led to our squash harvest rotting!

Featured Recipe: Broccoli Pesto Pasta

You can also try this recipe with kale and spinach.
Note: The sauce is gluten-free and could be used with a gluten-free pasta.

1/2 pound broccoli
1/2 pound dried spaghetti
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 small onion, finely chopped
1 clove garlic, minced
1/2 teaspoon table salt
Freshly ground black pepper or pinches of red pepper flakes
4 tablespoons heavy cream
A heap of grated parmesan (about 1/2 cup), to serve

Bring a large pot of salted water to boil for your pasta.

Remove broccoli florets from stems and chop into medium pieces. Peel stems with a vegetable peeler (I do this so that they cook quickly, plus, I prefer their taste without the tough stem skin) and slice them into 1/2-inch segments.

Use your pot of future pasta water to steam (by suspending a mesh strainer over your pasta pot and covering it with a lid for 5 to 6 minutes) or par-boil (for 3 to 5 minutes) your broccoli florets and stems until just tender, then drain if needed and set them aside.

Add pasta to water and cook until al dente, or about one minute less than fully cooked. Before draining pasta, reserve a cup of pasta cooking water and set it aside. Drain pasta.

Wipe out pot so that you can use it again. In the bottom of pot, melt butter and olive oil together over medium heat. Add onion and reduce to medium-low, sauteing it until tender, about 7 minutes. Add garlic and cook for another two minutes. Add steamed broccoli, salt and red or black pepper and turn the heat back up to medium-high, cooking it with the onion and garlic for a few additional minutes. Pour cream over mixture and let cook for 30 seconds.

Transfer broccoli mixture and all of its creamy bits at the bottom of the pan to a blender or food processor and blend in short bursts until it’s finely chopped and a little sauce. Don’t worry if it looks dry; that reserved pasta water will give it the sauciness it needs in a minute. (Theoretically, one could also use an immersion blender here inside their pot to make the broccoli sauce, but it might be a bit messy with all of the chunks and small bits.)

Add the broccoli sauce back to the pot with the drained spaghetti and a splash or two of the reserved pasta water. Cook over medium-high for 1 to 2 minutes, tossing the mixture so that it evenly coats. Add more pasta water as needed to loosen the sauce. Adjust seasonings to taste, adding more salt or pepper, and scoop into a serving bowl. Shower spaghetti with grated parmesan and dig in.

Grower's Perspective: A note from Phil the Farmer
Phil Cordelli, head CSA produce grower

Pessimism is a tool of the farmer to weather the ups and downs of the season. Josie kept writing in the newsletters about “beautiful” or “wonderful” produce we’d be giving out and I kept editing her adjectives, but for our last distribution, I can safely say that we’ve had a great season! We had our struggles and minor disasters, but then I think back to May 1 when I watched snow fall on our newly seeded and transplanted beds, wondering if we’d have any produce! And more recently, the hurricane-force winds, hail and flooding which shredded our greens and made our peppers look like Swiss cheese, but we stripped off the ruined leaves and fruits and the next flush was indeed beautiful and wonderful. The winter squash was beset by cucumber beetles and squash bugs, so yields on some crops might have been down, but we had no total crop failures.

This season, more than most, was a total team effort. The CSA crew and I learned what works here and what doesn’t, valuable insights and techniques coming from every single employee. Our dedicated, hard-working and lighthearted core volunteers were integral to our accomplishments. The big volunteer days provided a massive boost when the tasks threatened to overwhelm us. This week, in ten hours, we were able plant all the garlic for next season, move the chives from their location in field one to the herb garden, dig up three beds of asparagus from their current location beset by thistles and transplant them. I thought this would at least two weeks!

And of course you, the shareholders are a critical part of the team. It is so immensely satisfying to be a part of this community that has developed around the food we grow, to swap recipes and ideas, and to be a part of something that feels much larger than just selling vegetables. The farm at Chatfield is owned by none of us, and yet belongs to all of us. I hope you will continue to be involved, come visit us at Chatfield for a snowy stroll this winter and come to some of the upcoming events such as Gleaning Day.

Lastly, if you’re in need of some winter reading, my first book, "Manual of Woody Plants," was just published by Ugly Duckling Presse. The product of many winters of work (or rather winters without as much farm work) features poems in the form of a field guide to trees, vines and shrubs. You can order it from the publisher through their website at www.uglyducklingpresse.org/catalog/browse/item/?pubID=241. I’ll also bring a few copies to distribution this week.

Posted 10/28/2013 6:32pm by Josie Hart Genter.

 

 

 

                for tickets, go to http://frontrangefarmrelief.eventbrite.com/ 

Supporting Organizations 

Balistreri Vineyards 

Denver Botanic Gardens       NoCo Ag Relief Coalition       Local Food Shift      

 Living GREEN Foundation      Veterans to Farmers         Denver Urban Gardens

The Growhaus       Mo Betta Green Markets         Sarto's         Ekar Farm

Farmyard         Denver Yard Harvest      Denver Food Rescue        Produce for Pantries

Warm Cookies of the Revolution         UrbiCulture Community Farms        Hunger Free Colorado

Snooze Eatery         Linger Restaurant      Mile High Business Alliance

Posted 10/22/2013 3:16pm by Josie Hart.

Hello Everyone!


For Purchase:
Today for distribution we will have honey, warm hats and headbands for sale. Also the Pinwheel Foundation will be making a stop with their pinwheels to purchase. All proceeds will go to the Child Abuse Awareness Campaign, so please buy one if you can.


We are all out of egg cartons! Please bring your egg cartons in today to pick your eggs!


Come out to National Food Day this Thursday at Denver Botanic Gardens starting from 10 a.m. to     3 p.m. - free food samples!


 We will have share renewal details and end of season surveys next week at our last distributions.


Thanks everyone.

Posted 10/15/2013 3:07pm by Josie Hart.

Dear shareholders,


Hello everyone! The CSA will be held in the usual spot today, regardless of weather. Please come as EARLY as possible so our staff can go home before dark. Thanks!


We have HONEY on sale today - both sizes (Quarts $20, pints $10). Please remember to bring CASH! This honey is local to Chatfield and the jars make great holiday gifts! 


PUMPKINS - Normally we hand out a decorative pumpkin every year to our shareholders, however with the moisture and cold temperatures the pumpkins are turning soft! If you would like to pick your own pumpkin up out here at Chatfield, you are welcome to do so however you will have to search for a good one! We did have a very successful Pumpkin Fest that raised a lot of money for the Botanic Gardens this year and we hope some of you made it out here for that!


EGG CARTONS! Please bring an egg carton today before you pick up your eggs because we are out of cartons for people. Thanks!

We are getting very close to the end of distribution and our staff will let everyone know if we don't have enough produce due to the weather conditions. Thanks!

Any questions regarding Harvest Shares from MMLocal can be directed to info@mmlocalfoods.com. I also answer that email address and generally get responses out within 24 hours. 


Thanks and see you today or Thursday!



Posted 10/10/2013 4:29pm by Josie Hart.

 


Dear shareholders,

We have honey for sale today (Thursday) and next Tuesday! Stock up - we will be able to supply EVERYONE with the honey they need and the jars are the same price ($20, $10, $5)as last week. These make great holiday gifts so please remember your cash! We can take checks too but please make checks out to Bob and Josie Dolezal.

Here are some recipes that members have sent in to share with you all. We hope you are enjoying your produce each week and the recipes!

Glazed Delicata Squash
2 medium delicata squash (about 2 lbs) or other firm winter squash

2 tbsp unsalted butter

1/2 cup very coarsely chopped fresh sage

1 tbsp coarsely chopped fresh rosemary

1 2/ cups fresh apple cider

1 cup water

2 tsp sherry vinegar

1 tsp salt

Freshly ground black pepper

If using delicata, peel it with a vegetable peeler, cut it lengthwise in half and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise, into 1/2 inch thick slices. Other squash (acorn, butternut) should be peeled, cut into 1-inch wedges, then sliced 1/2 inch thick.

Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Don't let the herbs brown.

Add the squash to the skillet, then the apple cider, water, vinegar and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt.

 

Broccoli Cheese Soup                                                                                                            1 bunch broccoli, about 1 1/4 pounds, (washed and trimmed)                                                        2 cups sliced onions 

5 tbsp butter or oil
7 cups chicken or veggie broth, divided
1 tsp oregano
1/4 cup flour
2 tbsp Dijon mustard
1/8 tsp pepper
1 cup milk
2 cups shredded sharp Cheddar cheese

Directions
1. Cut florets off broccoli and divide into small sections.
2. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking; then set aside.
3. Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes.
4. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes.
5. Carefully process hot mixture in batches in a blender until smooth.
6. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly.
7. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth.
8. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.

 Easy Roast Beets                                                                                                    Ingredients

2 pounds red beets, medium sized, scrubbed clean, green tops removed 
Olive oil
Salt
1/2 cup balsamic vinegar
2 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper
Method

1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

3 After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.

Garnish with a little orange zest to serve.

Yield: Serves 6 to 8.

 

Tomato Jam
Yield: Varies depending on the kind of tomato used, pan width and the finished thickness*
Ingredients

5 pounds tomatoes, finely chopped
3 1/2 cups sugar
8 tablespoons lime juice
2 teaspoons freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon red chili flakes
Instructions

Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer** the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
Notes

*The finished yield on this recipe varies depending on the kind of tomato you use, the width of your pan and the finished thickness to which you cook it.

2010 yield: 4 1/2 pints; 2011 yield: 3 pints; 2012 yield: 2 1/2 pints

**In my kitchen, the word simmer means to cook just below a boil. There should still be a few bubbles, but it shouldn’t be splashing all over your cooktop. If you cook at lower temperatures, the cooking time will increase.

http://foodinjars.com/2010/09/tomato-jam/

Rosemary Honey Drizzle for Cheese
ingredients

1 cup walnut pieces
3/4 cup local honey
1/2 cup walnut oil or extra-virgin olive oil
Kosher salt, freshly ground pepper
1 tablespoon fresh thyme or oregano or rosemary leaves plus 2 sprigs
1/4 teaspoon finely grated lemon zest
4 whole dried chiles de árbol

Ingredient info: Chiles de árbol can be found at better supermarkets and at Latin American markets.
preparation

Preheat oven to 325°F. Spread the walnuts on a rimmed baking sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 15 minutes. Let cool. Coarsely chop; set aside.

Whisk honey and oil in a medium bowl to blend. Season to taste with salt and pepper. Fold in walnuts, thyme, and lemon zest. Add chiles. Divide between two 8-ounce jars. Cover and chill. DO AHEAD: Can be made 1 month ahead. Keep chilled. Stir before using.

.

Posted 10/8/2013 12:19am by Josie Hart.

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   
  • 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

  1. Preheat your oven to 350 degrees.
  2. Place the flour, lemon verbena leaves, baking powder, and salt into a bowl and stir to combine.
  3. In another bowl, beat the butter until creamy and then add the sugar, eggs and vanilla; continue to beat until thoroughly blended.
  4. 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.
  5. 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.

 
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!
Posted 10/3/2013 3:06pm by Josie Hart.

 

Dear shareholders,

Our local Chatfield honey is on sale! Half quarts are $10, full quarts are $20 - cash or check only. If we sell out we will have more the following week so please don't worry! Make checks payable to Josie Dolezal, cash is better though!


Please come to the potluck this Sunday from 1-4 p.m. We will provide beer, iced tea and other drinks. Bring a dish to share and hopefully take home some new recipes. You can purchase a discounted corn maze/hay ride pass for the whole family or just for you. PLease park inthe corn maze upper lot parking and head over to the large white tent beside our Visitor Center and Schoolhouse buildings.


We apologize that some of you didn't (only a few) did not receive potatoes on Tuesday. If you were one of these people, please respond to this email and we will bring you extra potatoes next week. You can email me at josie.hart@botanicgardens.org.


We thank you so much! Stay tuned for a tomato jam/spread recipe!

-The CSA Team

 

Posted 9/30/2013 4:46pm by Josie Hart.

Hi Shareholders!

 I realize we just sent you an email however, I had to share this recipe with you. I found it on "riddlelove" a fun blog about organic farming and menu planning. We will have 10 pound bags of tomatoes for sale tomorrow/Thursday and this soup freezes great!


Creamy Tomato Bisque

Serves 6

  • About 8 cups tomatoes
  • 4 Tablespoons bacon grease (Just do it.  Trust me on this one.  Or use butter if it's too much to wrap your mind around.)
  • 1 onion, minced
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 1/4 cup arrowroot powder whisked into 1/4 cup cold water
  • 1 quart chicken stock
  • Several sprigs of thyme tied together
  • 1 pinch (or 2 or 3) red pepper flakes
  • Freshly ground pepper to taste
  • 4 (or 5 or 6) cloves garlic, minced
  • 1 cup créme fraiche
  • 1 1/2 teaspoons Celtic sea salt
Optional (but oh so necessary) Garnishes:
  • Several fresh basil leaves, cut chiffonade-style 
  • Freshly-grated Parmesan cheese
  • Ground pepper (it's such a pretty finish)
  • A drizzle of balsamic vinegar (you kinda need this one)
  1. Purée tomatoes in blender (a high-speed like a Vita-Mix is best) until thoroughly blended.
  2. Heat soup pot with bacon grease until melted and add onion, carrot, and celery.  Sauté until the onions are translucent.  Briefly whisk in arrowroot powder/water mixture.  It might become gelatinous but it will thin out as you continue with the recipe.  Add stock and puréed tomatoes and continue to whisk until it's brought to a boil.
  3. Turn heat to medium-low and add thyme sprigs, red pepper flakes, and pepper.  Keep the top open and allow soup to reduce to about 1/3 (about 45 minutes to 1 hour), stirring occasionally.
  4. Turn off heat and compost thyme sprigs.  If you don't mind your soup a little lumpy, add remaining ingredients, run an emersion blender through it, and you're good to go.  If you're like my husband and enjoy the bisque as smooth as possible, you may also want to pour it through a sieve, composting any chunks.