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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.





Posted 9/30/2013 2:05pm by Josie Hart.

Dear Shareholders,

We wanted to remind you of a few things coming up for the CSA!

Please join us for our fall potluck, Sunday October 6th 1- 4 p.m. If you would like to do the corn maze and take a hay ride while you are here, tickets are $5/$10 for a family. Please bring a dish to share (we will have power if you want to keep yours warm) and meet us under the Prairie Canopy tent which is on the far side of the Visitor Center when you arrive in the parking lot. We will have beer, lemonade, water and ice tea as well. We hope to see you all there!

Our much coveted Chatfield honey is available for purchase starting this Thursday (10/3) at distribution. Tuesday members will have the chance to purchase honey as well next week. Pint jars and half pints are available and please don’t worry if we sell out - our bee keepers, Bob and Josie Dolezal will supply us with more!

Ela Farms, our apple growers unfortunately will not have apple seconds available for purchase this year. Because of the late snow in May the apple trees lost their blossoms in those storms making supply limited this year – in fact, it pays to be CSA members - a lot of other vendors have not received any Ela fruit this year because they are saving all fruit for their CSA/markets only.
The Chatfield CSA staff is hoping to make it through the end of October for distributions which would make the 29th and 31st the last day for both distributions. Thanks so much for enjoying the ride with us!

If you have any questions, we have had problems with our CSA email. We apologize if you have tried to contact us and we have not replied. Please send any urgent inquiries to: josie.hart@botanicgardens.org for quicker assistance!


Thanks everyone!

Posted 9/27/2013 3:23pm by Josie Hart.


Dear Shareholders,

Happy fall! The CSA is switching gears for the colder temperatures and you'll see more of our cool weather crops at distribution. The summer favorites are winding down, but we'll still have tomatoes, peppers and basil this week.

Important Reminders:

CSA Fall Potluck- The Rain Check Edition: Sunday, October 6, 1-4 p.m.
We were so sad to miss seeing everyone at the potluck last month, but we are going to give it another shot! Join us next Sunday. We will be in the large Prairie Canopy tent on the far side of the Chatfield Visitor Center. Please park in the upper CSA parking lot.

Leaf Drop
Donate your leaves to the CSA!! Our compost pile is pretty heavy on nitrogen rich rotting tomatoes and we would love to adopt your leaves to help balance the carbon/nitrogen ratio. Please bring bags of pesticide/herbicide/fungicide/chemical-free leaves to the Chatfield distribution or to the Fall Potluck.

Permaculture Design Class at Chatfield:
Saturday, October 5, 9 a.m. to 4 p.m.

Learn the principles, ethics and techniques of nature-inspired permaculture from Jim Gibson and Mary O'Brien. Permaculture is a design system based on the joining of indigenous wisdom practices with current ecological activism. Permaculture reminds us that "everything gardens" and teaches a sustainable worldview that presents a systematic approach for gardening, lifestyle and being. Participants will learn how to build soil fertility, integrate systems and work with nature to create more resilient designs.

Pumpkin Festival: October 11-13, 9 a.m. to 5 p.m.
Embrace the fall season at this year’s Pumpkin Festival. This three day event is a great tradition for the entire family where thousands of pumpkins will be ripe for picking in our 10-acre patch. Families can enjoy live music by Stray Dog Colorado, face painting, pumpkin carving demonstrations,  pumpkin bowling and much more. The popular monster hand-building station will return and kids can enjoy pony rides, amusement rides, balloon twists, giant coloring murals and a cookie decorating station.

Produce list for October 1- 3
Rainbow carrots
Watermelon radishes
Red cabbage
Leeks
Red potatoes
Tomatoes
Hot and sweet peppers
Thai basil
Herbs
Weekly bread: garlic rosemary
Fruit share: two bags of pears and appples

Featured recipe: Legim, a Haitian Vegetable Stew
A tropical favorite from seasonal grower, Lena Tenenbaum
I lived in Haiti for about two years and fell in love with the flavorful Haitian stews cooked over charcoal stoves. I often cooked meals with friends and neighbors and there was one dish that always made my palate sing: Legim. I've adapted the recipe, as not all ingredients are available in the U.S., skipped some processed ingredients like tomato paste, and I've made it vegetarian. Traditionally, crab or goat is added to the stew and I would definitely recommend that step for omnivores.
1/2 head of cabbage
1 onion or leek
1 lb potatoes
3 carrots
2 sweet peppers
3 tbsp olive oil
3-5 hot peppers, habanero is best, but even a sweet pepper will do if you don't want spiciness (pepper is left whole, so flavor permeates, but doesn't get very spicy)
2-4 tomatoes, chopped
1/2 can coconut milk
15 whole cloves
8 sprigs of fresh thyme, tied together OR 1 tbsp dried thyme
4-6 cups of stock (vegetable, chicken or beef) add at the beginning OR 2-3 bouillon cubes crumbled, added at end
Salt and pepper to taste

Optional ingredients to add at the beginning:
Green papaya, skinned
Chayote squash, skinned
Spinach or arugula or amaranth
Watermelon radish

Saute onions in oil until translucent in large pot. Cut up vegetables and place in a pot. They will get mashed later, so big pieces are fine. Cover with stock and add tomatoes (if using bouillon cubes, just cover with water for now and add cubes near the end). Boil until veggies are soft. Take out carrots and set aside. Strain out most of the liquid into a separate bowl and using a pestle or masher or forks, mash vegetables until lumpy. Add liquid back in as well as coconut milk. Stick cloves into peppers, keeping them whole, and let them float on top of stew with the thyme for 15 minutes or more. Taste occasionally and remove clove peppers and/or thyme when desired flavor is reached. I've found the thyme flavor boils off, so best to serve shortly after removing thyme. Slice carrots and return them to the pot. Voila! Dinner is ready!

Serve with rice, polenta, or fried plantains. Li gou!! It's delicious!!

Grower’s Perspective- Season Extension
By Lena Tenenbaum
Sing with me folks...."It's the tiiiiime of the seaaaason for....REEMAY!!!" Okay, maybe that wasn't the sixties classic you were expecting but it's the version that's been stuck in my head as the team tucks in all of our crops for the fall. We use a product called floating row cover, or reemay, which is a permeable fabric that allows sunlight and rain in and keeps bugs and cold out. It also shades fragile plants in the high heat of summer.

We create mini hoop houses by pounding pieces of rebar in to the soil and using them to anchor arches of PVC pipe that hoop over the beds. Then we drape the reemay over the hoops and anchor the system with sand bags. I'm still deciding whether this is high tech farming or so simple, it's silly. With lightweight reemay, we get quite a few degrees of temperature protection and with our first light frost already under our belt, we need all the degrees we can get. We also use greenhouse plastic at times, which is impermeable and provides even more protection.

Another trick we have up our sleeves is succession planting. We choose cold-hardy crops like kale, broccoli, cabbage, and chard and seed varieties such as carrots, beets, radishes, and spinach every few weeks so that there's always something ready for distribution.

If you're a hardcore gardener and want to try this at home, a great technique I learned gives up to 30 degrees of temperature protection. Hoop the PVCs over your garden bed, wrap them in holiday lights (non LED), and cover with greenhouse plastic. On cold nights, turn on the lights to heat your mini greenhouse. If it gets super cold, put some space blankets on the plastic, reflective side down, and enjoy greens in 0 degree weather!

Happy fall and may the harvest fun continue!!

----------

Posted 9/24/2013 12:42am by Josie Hart.

Dear shareholders,

Below you will see our produce list for this week: Sep.23 to Sep.28.

*This list is tenative and subject to change  
 
Tomatoes

Eggplant

Easter egg radishes

Winter squash

Chard

Peppers

Basil

Head lettuce or Salad mix

In addition to the produce, we will be hosting MMLocal at both distributions this week. Please read below for more information:

Eat Local, All Year Round - MM Local Harvest Shares - Sign-ups Available at your next pick up 

MM Local partners with local, organic farms (like The Chatfield CSA) to preserve their fresh produce during the peak harvest months. The Harvest Share program allows people to pre-order a mix of the delicious fruits and vegetables that MM Local preserves throughout the season.  You pick it up at one or two easy pick ups in November and January, and can continue to savor delicious local fruits and veggies, all year round.   

Learn more about MM Local and their Harvest Shares on their web site http://mmlocalfoods.com/harvestshare/.  MM Local will be sampling many of the products that will be in this year's Shares and taking sign-ups at both the York and Chatfield distributions this week!

Thanks, have a great week everyone!
 
  

 

Posted 9/14/2013 9:52am by Josie Hart.


Dear Shareholders,

The potluk has been rescheduled to Sunday, October 6, from 1 - 4 p.m. We hope you all can make it and for those in Downtown Denver, this date should provide much less traffic! We will be in the large Prairie Canopy tent on the far side of the Chatfield Visitor Center. Please park in the upper CSA parking lot and join us at 1 p.m.

recipes
We are asking that all CSA shareholders send us your season's favorite recipe. We would like to share these tasty ideas with our community and hopefully learn new ways to cook the excellent produce coming out of Chatfield. Who know's - maybe this could turn into a book at some point!  csa.chatfield@botanicgardens.org

Our fall crops are defintely in! With giant cabbages and broccolis, the cooler weather has given these crops quite a perk. We will have potatoes next week and continue to offer the warmer weather crops such as tomatoes, peppers, basil and eggplant. We have already begun the harvest process for our winter squash and it's looking like it will be a promising crop this year.

The wild plant class takes place this Saturday at 9 a.m. at Chatfield. 
It is called "Wild Things Walk: Identification and Uses of Wild Plants for Food and Medicine".

link for registration details on all Chatfield CSA classes. 
 
produce list for september 16 - 20

kale
sweet and hot peppers
cucumbers or summer squash
salad mix
easter egg radish
herb             

tomatoes plus $10 tomato bags

broccoli

cabbage 


Yukon gold potatoes

onions
 $10 bags of tomatillos


weekly bread:
 sourdough

weekly fruit: 2 small bags of pears and apples

featured recipe: BLT salad- we try to feature veggie recipes through our newsletter but this salad is so yummy we had to sneak a little bacon into the mix! Hopefully you can use up any extra tomatoes from last week!

Ingredients

4 heads of baby butterhead lettuce or 1/2 pound salad mix with arugula

8 strips of thick-cut applewood-smoked bacon

4 heirloom tomatoes

8 oz.  bleu cheese, goat cheese or sharp white cheddder

1/2 slice sourdough bread, sauteed in garlic and oil until crisp. Chop into small bits after cooking

*sea salt and coarse pepper a must on the top of this salad!   

Directions

Cook the bacon to a crisp. Drain the excess fat and let the bacon rest on paper towels. While the bacon is cooking, wash the lettuce and tomatoes. Pat dry. Separate lettuce, slice tomatoes and crumble bleu cheese. Arrange on plate. Add warm, crumbled bacon to salad. Serve immediately. You can add a buttermilk ranch or garlic mayo dressing to this salad as well, however if you use bleu cheese crumbles you wil havel a rich flavor already. Add homemade crutons.


We hope you all have a great week and please send us your recipes!
Email us at csa.chatfield@botanicgardens.org   

Posted 9/12/2013 11:27am by Josie Hart.
Dear shareholders,


We are rescheduling our favorite potluck of the year, access to the corn maze is difficult, and Chatfield overall is incredibly mucky and wet. We will find a date for the potluck in the near future so everyone can enjoy the corn maze, delicious food, free beer and friends.

Distribution tonight is still taking place, please wear your mud boots and bring a jacket! Our fruit partners, Ela Farms is severly behind their delivery schedule and may not make it out to Chatfield in time for distribution this evening due to road closures. They will work out an alternative pick up time at Chatfield this week so everyone can still get their two bags of fruit.


We will keep you all posted if there are additional changes that our shareholders need to be aware of.


We thank you all for your ongoing support of the farm and our partners.

The Chatfield CSA        


Posted 9/10/2013 2:45pm by Josie Hart.

Dear Shareholders,

Please note that our distribution will be on the bottom level of the parking garage today 9/10 due to the forecasted rain. You will see our tables on the south end of the bottom level as soon as you drive in off York St. Please drive slowly to ensure safety for all.

Don't forget to buy your storage/sauce making tomato bags! $10 for 10 pounds!

Thanks all!



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.

Posted 9/2/2013 3:51pm by Josie Hart.

CSA Fall Potluck Hootenanny! Sep. 12, 5:30 – 8:30 p.m.                     Corn Maze Preview!

This gathering should be a lot of fun – please join us for a sneak peak of the Corn Maze at Chatfield before anyone else goes through! Try out our giant jumping pillow (not just for kids) located in front of the Green Farm Barn where we will have our potluck. Bring your friends, family, lawn games and favorite fresh dish to share with everyone plus your picnic items. We can swap recipes, have a beer, jump on the pillow and then when the sun cools down a bit adventure out into the maze! Please pay $10 a family or $5 individual - which includes unlimited pillow jumps and corn maze. Pay at the front gate when driving in. The potluck will take place at the Green Farm Barn so please park in the main parking lot and walk over with your dish – following the signs to the barn.

**CSA INFO & REMINDERS**
Tomato seconds will be for sale during distribution at St. John’s Cathedral tomorrow for $10. If you would like additional ideas on cooking tomatoes then please sign up for:

Totally Terrific Tomatoes at Chatfield

Saturday, Sep. 7, 9 - 11 a.m.             
Come experience the vibrant beauty and flavor of one of nature's delicious, antioxidant packed foods. See how easy it is to make cool and zesty gazpacho, spicy salsa, classic caprese salad, fresh tomato sauce and more. Recipes and samples provided. Instructor: Susan Evans             $17 CSA members, $30 non-members, includes a  $10 materials fee                            Either register online and select “reciprocal member” to receive the CSA discount or call the Education registration line at 720-865-3580.


Also Modern Gingham Preserves will be selling jam and other products at distribution tomorrow, Tuesday only. www.moderngingham.com  
Please bring cash or check for both of these great opportunities.