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Posted 1/13/2015 2:20pm by Josie Hart.


Dear Shareholders,

We apologize for the wait on renewals, but we are happy to announce that you have until February 9 to renew your share. This year, we are offering the following additional shares:

       - Eastern Plains Natural Food Coop - 20 weeks of free range eggs
       - Locavore Share - various selections of grass fed beef/pork/fish/etc 
       - Ela Farms - 11 weeks of local, organic fruit including peaches/pears/apples

All additional share prices/info are displayed in the sales portion of of the website. The vegetable share prices and size have not changed from last year! The full share is $475 and feeds 3-4 people depending on how many vegetables your family uses in a week. Please consider purchasing an $800 Supporting Share to help fund our successful outreach initiative, Farm Stands in Food Deserts. Your support is crucial to the expansion of not only food access to under-served communities but also to sustainability initiatives on the farm. Supporting Shares - Information 

If you would like to have a payment schedule for all your purchases, please purchase all shares at the same time. If you add on shares you will need to pay separately for them.

Sign up now! You will be asked to provide an email address to ensure you are a returning member. As always, if you have questions please contact 

Thanks so much for your support!

-The Chatfield farm team

Posted 12/22/2014 4:51pm by Josie Hart.

Dear 2014 Shareholders,

Thanks to all of our Chatfield volunteers who made it to the holiday party- we had a great time! We sure do miss the delicious vegetables this time of year as we order seeds for next year.

We would like to wish you a healthy and peaceful holiday season. In the second week of January, you will receive email information on how to renew your CSA share. All current shareholders will have until January 31 to purchase a 2015 share. In February, remaining shares will be released to the waitlist. 

The 2015 share will be approximately the same size as this year (dependent on growing conditions). The prices on all shares will remain the same. We will not offer the gift share. You also have to be a veggie share holder to purchase fruit or eggs shares.

We have a new "Supporting Shareholder" program that we encourage you to consider in order to further sustain the farm. The focus of the supporting share will be on farm sustainability. 

Chatfield Children Camps

Wild for Winter: January 19, 9 a.m. - 4 p.m. Discover how the animals of Chatfield survive the winter as you explore the nature trails and care for horses, goats, chickens and ducks.  Search for animal tracks, make a sandcast to take home and cook delicious “scat” cookies.  $50 members, $59 non-members  

Winter Wonders on the Farm: February 15, 9 a.m.- 4 p.m. Explore Chatfield and discover what happens on a farm in the winter. Help the farmers take care of the animals and the farm. Fun activities include making a colorful ice sculpture, baking a delicious dessert and making a worm bin to take home! $50 members, $59 non-members      

Signs of Spring at Chatfield: March 23 – 27, 9 a.m. - 4 p.m. Discover how to read the signs of spring in nature. Find out what farmers do to prepare the soil for growing and care for the farm animals and garden beds at Chatfield. Homemade snacks and take home projects will enrich each day. $239 members, $259 non-members  




Posted 11/14/2014 5:27pm by Josie Hart.

Dear Shareholders,

We want to thank you all for filling out your CSA survey - it was very helpful to read through all of your comments and we are digesting them now. If you haven't filled out a survey please do so and enter to win a jar of Chatfield honey!   2014 CSA Survey    

tuesday 11/18 distribution change:

Due to the weather, we will have distribution in Mitchell Hall, at Denver Botanic Gardens York St. location. Park in the main parking structure and cross the street to the visitor center entrance. Directly to the right of the main entrance there is the Pinon Gate entrance. A CSA staff member will be there to guide you to Mitchell Hall.

Please bring cash/check ($10-$25) if you would like to purchase these additional items on Tuesday or Thursday's distribution:

  • Chatfield honey
  • locally grown lavender and wheat bouquets for the holiday table
  • lavender hand-made soap
  • locally grown herbal teas
  • hand-made knit wear

The produce will include storage crops that if kept in a dark cool space will last at least a few weeks.

produce list for tuesday and thursday 
november 18 and 20th

  • potatoes
  • carrots (loose)
  • watermelon radishes
  • coriander and fennel seed packets - for planting or culinary use
  • dried sage
  • dried hot peppers (great for chili)
  • onions and garlic

*Supporting shareholders will receive a special box of produce including sweet potatoes and a surprise!

featured recipe: fennel and sage stuffing


3/4 stick butter (yes it's the holidays) 
plus more for baking dish
2 cups diced onion
2 roasted fennel seeds
1 cup chopped apples
1 cup dried cranberries
1 tablespoon minced sage
1 tablespoon chopped thyme
Salt and pepper
3 cups veggie broth
2 eggs
¼ cup chopped parsley
16 cups cubed stale bread


Melt butter in a large skillet over medium heat. Add onion, fennel, apples, cranberries, sage and thyme and cook 5 minutes. Season with salt and pepper. Add turkey or chicken broth and bring to a simmer. Remove from heat and allow to cool slightly. Beat eggs with parsley in a large bowl. Add cubed bread. Pour vegetable-broth mixture in bowl and toss. Transfer mixture to a buttered baking dish and dot with butter.
Cover and bake 30 minutes at 375 degrees.
Uncover and bake until golden, about 30 more minutes.

Apple/sage/fennel breakfast sausage patties 

1 lb. ground chicken or pork (source from Locavore for pork) 
1 lg. (golden delicious) apple
grated 1/2 small onion 
grated or crumbled 1/4 c Sage 
minced fine 1/4 c Maple Syrup
1T Olive Oil
1T Fennel Seeds, toasted
1 T. Salt 2 t. Pepper
1 t. Ground Mustard

Additional oil for frying

Grate onion and apple into a large mixing bowl, making sure not to lose any of the juice created by grating. Mix in all remaining ingredients, incorporating well but not over mixing, this could make your sausage gummy, and we want the mixture to remain light. Head a heavy bottomed skillet on medium heat with enough oil to thinly coat the bottom of the pan. Using a measuring cup or portioned scoop, create patties directly into the preheated oil that are about 1/4 cup in volume and about 1/2 inch thick. Cook on each side for 2-3 minutes or until golden brown and the chicken is just cooked all the way through. 

*Instead of making patties, keep this mixture loose to add to your regular stuffing mix for a rich addition!

Happy Thanksgiving!

We'd like to thank all of you for such a great season. We are very grateful for being able to feed our community! We will be in touch soon with details on how to buy a 2015 CSA share. Information will include prices, share size, additional shares available and distribution times/locations. This information will be emailed to you with a timeline so you have adequate time to purchase your share before we offer shares to the wait list.   

Posted 11/10/2014 5:05pm by Josie Hart.
The first home delivery of yummy Locavore food will happen this Thursday, November 13!    Email  today to get on the list.    
Still on the fence? Maybe the latest addition to the Locavore line will sway you... Colorado lamb! Just in time for the holidays, from Wellington, CO. More information about the ranch is at the bottom of this email.  
Still teetering? Not only does your share support local ranches, but Locavore Delivery is run and operated by U.S. Veterans. We like to think our service never ends, it just takes different forms of duty. Feeding Coloradans affordable, healthier proteins is a great mission.  
 *Reminder* Locavore can exclude any type of animal and replace with the same value.    Thank you for all the support this summer and we hope to be filling your cooler through the winter. 
The lambs are raised and fed by Larry Crego of Crego Land and Livestock in Wellington, CO. The family farm consists of Larry and Diana Crego and sons Joaquin and Justin and the "home place" is situated on 30+ acre, irrigated pasture just north of Fort Collins. There are leased pastures nearby hosting satellite flocks to provide additional grazing pasture. The Crego family has been raising quality sheep for over six decades.  

The lambs are Hampshire and Hampshire x Suffolk crossbreds. They are big, lean, exceptionally muscled lambs that are harvested between 5-8 months of age. These lambs are as fancy as they come and the quality is awesome. They are combination fed, started naturally on grass/alfalfa and mama's milk, finished on a sweet feed ration with grain, protein and molasses with some roughage. A natural, vegetarian diet with no no animal by-products, hormones, antibiotics, etc.
Jay Burbank
Sales & Smiles
Locavore Delivery

Golden, CO
Cell: 303-875-1616
Posted 10/27/2014 4:56pm by Josie Hart.


Dear CSA Shareholders,

We still have not heard from many regarding the 2014 CSA Survey. Please take a minute to voice your input about the CSA experience went for you. This year we have an online version for your convenience so you won't see Josie chasing you around with a stack of papers this year! You can also enter to win a jar of Chatfield honey by completing your survey! 

                                                        2014 CSA Survey  

This week is the last regular CSA distribution. We will be at St. John's tomorrow and at the farm like usual on Thursday, Oct. 30th. After a brief hiatus - we will be back for a Thanksgiving Distribution on November 18th and November 20th. Depending on what the weather brings, we will have root vegetables, storage onions/garlic and other crops if the weather cooperates. 

Tuesday and Thursday Apple Orders: Please pay for your apple orders (this is in ADDITION to the apple box you receive with your fruit share) when you pick up your box.Cash or checks made payable to Denver Botanic Gardens. Each box is $20.

Last reminder for a winter egg share! We are collecting names of people who are interested and will be in touch with details.

Produce List: Oct 27-31

Head Lettuce
Bok Choy
Broccoli Raab
Dill or Cilantro

Featured Weekly Recipe: Apple Butter

  • 3¾ lbs unpeeled apples (1.7kg, about 12 medium)
  • 1 tablespoon ground cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • ½ cup apple juice
  • 1 tablespoon lemon juice


  1. Core and cut the apples into eights.
  2. Place the apples, spices, apple and lemon juice in a large pot and stir to get the spices evenly distributed.
  3. Cover and cook on medium heat for 30 minutes.
  4. Using a wooden spoon or something similar, smush the apples as much as possible.
  5. Remove the lid and continue cooking for another hour, stirring every 15 minutes. The closer to the end you get, the more important this step is or the apples will stick to the bottom of the pan and potentially even burn if you forget about them for too long!
  6. Turn off the heat and if it's thick enough for you, remove from the heat.
  7. If you want it a little thicker, let it sit on the burner for another 30 minutes or even longer.
  8. Using an immersion blender, puree the apple butter. You could also use a blender or food processor, but the immersion blender is the least messy option.
  9. When cool, pour into containers and refrigerate for up for 5 days. Freeze any apple butter left after 5 days.
Posted 10/23/2014 5:27pm by Josie Hart.

Dear Shareholders,

Please take a few moments to fill out our survey. For all surveys that have a full name in the comments box, you will be entered to win a free jar of Chatfield honey!  We appreciate any time you can take to let us know how we are doing, what you enjoyed most and what we can work on.

                                                 2014 CSA Survey  

** Also please get your apple orders in BY THE END OF THE DAY TODAY!! Apple boxes are $20 for 20 pounds of apple seconds to be delivered by next week, last distributions.

Thanks so much!

P.S. Remember it's Gleaning Days tomorrow and Saturday 10-12!!!!! NOT 2pm as previously suggested due to end-of-season incoherence!!!!!


Posted 10/21/2014 3:47pm by Josie Hart.



Locavore Delivery

Winter CSA Shares make filling your kitchen with yummy local food, easy and affordable. 


Rancher Elin Parker Ganschow and Locavore founder Craig Taber forecasting for the coming winter.
 Westcliffe Colorado’s Music Meadow’s Ranch, protected forever on 4,000 conservation easement acres, is sustained by your support! 

Winter is almost here and so is the Locavore Winter CSA Share! Sign up now to receive a biweekly package of quality local food, delivered straight to your doorstep. You’ll save 30%- 40% from shopping at your grocery store.

More info on pricing and delivery schedule 


 Locavore Love:

“We’ve been enjoying our tasty meats from Locavore Delivery and the ease of the subscription.”
-Charles Schultz, Chatfield

“Locavore is the man of my dreams... every-other week.”
-Anonymous, York St.

“Maple Bacon!”
-CSA kiddos

Your Locavore CSA Share:
  • Supports local small-scale agriculture.
  • Strengthens the sustainability of front range ranches.
  • Supplies you with the finest of Colorado proteins.
  • Saves you money and time!

Shares are first-come, first-served. A $50 deposit check reserves your spot, and the remaining balance will be billed later.

Due to your fantastic summer support and the abundance of Colorado grass this summer, we have opened this offer to include your friends and neighbors as well. Please have them contact Jay, and feel free to share this email.

Make check out today to Locavore Delivery, and send to:
Jay Burbank
11193 Circle Dr.
Golden, CO 80403

Posted 10/17/2014 6:51pm by Josie Hart.

Dear Shareholders,

We have a few important dates and reminders, so please read to the bottom.

CSA end-of-year timeline:
The last regular distributions will be October 28 and 30. We will take a break for the first few weeks in November. On November 18 and 20 we will have a special  "Thanksgiving Harvest Share" distribution. Supporting Shareholders will get a few extra items and everyone will get storage items like onions, carrots, beets and other crops depending on the weather. Distribution will take place at out usual York St. and CSA washstand locations. We will also have local artisan items for sale at the last distribuiton for the holidays. 

Volunteer: Garlic Planting at Chatfield: Wed, October 22,  9 a.m. - noon

Join the CSA staff  to plant garlic and learn about all the different varieties. Please meet in the front parking lot close to the Chatfield Visitor Center. RSVP to 

Food Day: CSA Shareholder Gleaning at CSA Washstand: Fri and Sat, Oct. 24-25, 10 a.m. - 2 p.m.

Food Day is an annual, national event that features prominent food activists, united by a vision of food that is healthy, affordable and produced with care. We can celebrate our food system when it works and fix it when it’s broken. Thousands of events (small and large scale) take place across the country.

We will celebrate Food Day with a CSA gleaning. Pick up a map at the CSA Washstand to find crops and fields you can harvest plants that still are OK to eat but the CSA is not using anymore. These crops may include kale, potatoes, greens, carrots and squash.  

Egg Shareholders:
This is the last week of the egg share. If you are interested in continuing your weekly egg share through the winter, please email

Fruit Shares:
Oct. 21 & 23 -  Apples and cider
Oct. 28 & 30 - 20 lb. box of storage apples. When kept cold, these apples will keep for weeks.  

Bulk Apple Orders - If you would like to purchase apples in bulk for sauce making, baking or storage please email Boxes are 20 pounds and contain various types. 

Produce List October 20 - 24

Broccoli Raab
Jerusalem Artichoke!
Easter Egg Radish

New recipes will be out Saturday! Check our website for a bulk batch of fall recipes!!


Posted 10/13/2014 8:58am by Josie Hart.

Dear Shareholders,

Thanks to all CSA shareholders who volunteered at our Pumpkin Festival this weekend!

Our warm season crops have totally finished now and we are distributing the last of this  harvest. Fall crops including bunched greens, lettuces, carrots and beets are doing well. 

We plan on running distributions through Thursday, October 30. If the weather cooperates, we can extend our season into November. We have not worked out the specifics, but are aiming to have some crops for a Thanksgiving share so you can celebrate with local food on your holiday table.

Please look for the CSA survey next week in your inbox. We created an online survey to make it easier and faster to participate.

Thanks to those who came to our season extension workshop last weekend! Also a big thank you to the Waste Farmer's of Denver for their soil donation! We will share photos of that event and the farm stand on our website soon.

produce list for october 13-17

Watermelon Radish
Choice of butternut squash, delicata squash or pie pumpkin
Hot Peppers

featured recipe: kale potato and sausage soup

1 tablespoon cooking oil
1 pound of smoked turkey sausage or any sausage of choice
1 onion chopped
2 -4 cloves of garlic thinly sliced or coarse chopped
2 cups half and half
1 cup milk
2 cups low sodium chicken broth
1 ½ teaspoon salt
1 ½ pounds of potatoes cut in ¼ inch cubes
1 pinch of red pepper flakes
1 bunch of kale, stems removed, and cut or tore into small pieces
¼ teaspoon black pepper

In a large pot heat the oil over a medium to moderate heat. Add the sausage, cook until heated and browned. Remove the sausage from the pan and cut into slices when it is cool enough to handle. Pour off all but 1 tablespoon of the oil from the cooking pot. Add the onion and cook, stirring occasionally until tender, about 5 minutes. Add the garlic, stirring for about 1 minute. Add the milk, half and half, chicken broth and salt. Bring stock to a boil. Add sausage, potatoes and red pepper flakes. Bring to a boil. Cook partially covered for 3-5 minutes or until potatoes are tender. Add the kale and bring the soup back to a simmer for 5-10 minutes. Add black pepper and taste for salt.

Serve hot with rustic bread.