News & Blog

Welcome to the blog.
Posted 8/23/2013 6:25pm by Josie Hart.



Dear Shareholders,

We would like to thank all of you for being a part of the CSA. We greatly appreciate all the feedback about how your CSA experience has been and what you would like to see in the coming weeks.

August is always a rewarding yet intense month for the CSA staff. The crops really ramp up, along with the heat, which can do funny things to people. Last week, the dust, heat and hard work were well worth it as we watched shareholders leaving with smiles and three enormous bags of produce. Please read the Grower's Perspective for a field update after the massive storm we had last Thursday.

Reminder: Tuesday’s distribution is at St. John’s, located at 1305 Washington St, 80206 on the west side of the cathedral near the parking lot. Please remember to pick up your melons as part of your veggie share.

The fruit share: Please remember the fruit share is only for people that paid ahead of time. The bags of peaches at distribution are not for all shareholders, even if you have bread or another add-on share. As always there is a separate sign-in sheet for fruit shares and we would like everyone to sign for their bag. Melons however are for everyone!

Produce List for August 26 – 30
*This list is tentative and subject to change
beans
beets
cucumbers
herb choice
kale - possibly
melon
onions
tomato
head lettuce - possibly 

Weekly Bread: Garlic Rosemary

Weekly Wild: Amaranth or Nasturtium flowers and leaves

Weekly Fruit: one bag of peaches

Featured Weekly Recipe: Chilled Green Beans
from: Eat Greens by Barbara Scott Goodman and Liz Trovato

½ cup white vinegar
½ cup rice wine vinegar
1 cup water
2 sliced large garlic cloves or 4-5 small ones (you can also go crazy here)
2 quarter sized pieces of ginger, thinly sliced
¾ pound green beans, rinsed and trimmed

  1. Combine vinegars, water, garlic, and ginger in a saucepan and bring to a boil. Reduce the heat to a medium low and simmer until liquid is reduced to half.
  2. Steam the beans for 2-3 minutes separately.
  3. Transfer the beans to a casserole dish and cover them with the vinegar mixture.
  4. Cover the dish and let the beans sit out overnight at room temperature
  5. Before serving, chill the beans for a couple hours or as long as you have until the beans are cold and refreshing.

Please send in more recipes that work for you and your family that you would like to share! Just email csa.chatfield@botanicgardens.org 


Grower's Perspective - from disaster zone to 'not so bad'
Phil Cordelli, Head CSA Grower

The first information I got from Michelle last night said “We are in a tropical hurricane with massive hail” and they got more dire from there: “lost all 3 tents” “… Matthew is on emergency duty figuring out the electric” … I arrived early this morning and through the darkness was reassured field 1 and the washstand still stood, though with the three tents mangled up against the side! We swept the water out of the washstand, got the onions from outside, took them inside to dry, hung up the tablecloths, and proceeded on to the check the field damage. Chard and head lettuce especially are shredded, kale shot full of holes, and the tomatoes and peppers are bruised, but the plants still stand. So, we’ll have to wait til the chard rebounds, and there may be less head lettuce and tomatoes for the next couple of weeks, but we weren’t wiped out!

Thanks to all the staff and volunteers at distribution for keeping everyone safe, and preventing a potentially much worse situation with flying tents (while I simmered tomato sauce in my slippers at home, unaware of the mayhem down at the farm)! And to all, again, thanks for riding out the ups and downs of the season with us.

Food Safety Note: Thoroughly wash in cold running water – no cleaning products are necessary.

 

Posted 8/21/2013 1:24pm by Josie Hart.

Educational Programs for the Chatfield CSA

These series of classes are offered to complement your CSA experience. Learn how to cook and preserve your weekly supply of vegetables and how to grow your own at home. These classes are offered at a 50% discount from DBG’s usual prices for classes – so take advantage!! Either register online and select “reciprocal member” to receive the CSA discount or call the Education registration line at 720-865-3580.

Totally Terrific Tomatoes
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

Wild Things Walk – Identification and Uses of Wild Plants for Food and Medicine
Saturday, Sep. 14, 9– 11 a.m.
Explore the fascinating world of wild edibles and medicinals! Many of the wild edibles collected at Chatifeld can be seen at the CSA distributions each week.
Instructor: Susan Evans
$17 CSA members, $30 non-members

Save The Summer – Propagation Made Easy
Saturday, Sep. 21, 2 p.m. – 4 p.m.
Sad to see your beautiful summer plants go? Save them! Take cuttings from your outdoor favorites and learn how to grow them successfully inside throughout the winter to create a beautiful indoor collection of color and texture. This class will also cover how to propagate from seed to get a jump on your spring vegetable and ornamental gardens.
Instructor: Brien Darby
$17 CSA members, $30 non-members

Seed Saving Workshop
Saturday, Sep. 28, 2 – 4 p.m.
Learn how to purchase seeds, plan and plant a garden that will provide the best opportunities for home seed saving. The class will visit our heirloom garden and with an opportunity to harvest heirloom seeds to take home. This includes collection tips specific to all the common vegetable plant families.
Instructor: Brien Darby
$17 CSA members, $30 non-members, includes a $10 materials fee

Posted 8/19/2013 8:15pm by Josie Hart.


Dear Shareholders,

Due to the late timing of this newsletter - we will only be giving you the produce list for this week (tomorrow and Thursday's pick up) with some additional notes from the field. Please read the newsletter next week for a full edition.

* We have two remaining spaces for our Indian Curry Making Workshop and Meal in our outdoor kitchen space this Friday, August 23 - 5 p.m. to 8 p.m. Please register by emailing Josie.hart@botanicgardens.org by this Wednesday.


** Please be sure to pick up your MELONS! We have included melons in the produce list for three weeks now, yet last week we still had leftovers so please remember your melon. This is a part of your weekly VEGGIE share.  


*** August 27, next Tuesday, we will be at St. John's Cathedral for Tuesday's distribution. We will send out a reminder with a map later this week.

produce list for august 19 – 23                                                                                     *this list is tenative and subject to change

small bag of baby potatoes!
tomatoes
eggplant (yes, finally!)
onion
head lettuce
arugula
assorted herb choice
sweet and hot peppers
cucumbers
summer squash
chard
Thai basil                                                                                                                       melons

fruit of the week: One bag of peaches

grower’s perspective: notes from the field                                                           Phil Cordelli, CSA Head Produce Grower

All the summer crops are booming now, peppers turning colors, tomatoes ripening, picking the last cantaloupe out of the field, basil chest-high. It can be hard to figure how crops move in the Colorado summer, especially with that last little rainy cloudy spell. The head lettuce sized up for this week, but for the last two weeks the eggplant have been hanging out at halfsize. We made a run through the beds two weeks ago to pick the biggies but only got about 70. So, classic CSA DILEMMA! Do we give only some people eggplant? Do we offer a choice between tomatoes OR eggplant? Do we in the tradition of Solomon give everyone a half?! We decided on giving quality eggplant instead of tiny un-ripe ones … ah, the issues which keep a CSA farmer up at night. We’re headed out tomorrow morning to make another run through the beds, hopefully we can wrangle enough for everyone! As always, thanks for sharing the ups and downs of the season with us!
-Phil

Posted 8/19/2013 8:09pm by Josie Hart.


Dear Shareholders,

Due to the late timing of this newsletter - we will only be giving you the produce list for this week (tomorrow and Thursday's pick up) with some additional notes from the field. Please read the newsletter next week for a full edition.

* We have two remaining spaces for our Indian Curry Making Workshop and Meal in our outdoor kitchen space this Friday, August 23 5 p.m. to 8 p.m. Please register by emailing Josie.hart@botanicgardens.org by this Wednesday.


** Please be sure to pick up your MELONS! We have included melons in the produce list for three weeks now, yet last week we had some still left over so please remember your melon. This is a part of your weekly VEGGIE share.  


*** August 27, next Tuesday, we will be at St. John's Cathedral for distribution. We will send out a reminder with a map later this week.

produce list for august 19 – 23

small bag of baby potatoes!
tomatoes
eggplant (yes, finally!)
onion
head lettuce
arugula
assorted herb choice
sweet and hot peppers
cucumbers
summer squash
chard
Thai basil                                                                                                                        melons

fruit of the week: One large bag of peaches

grower’s perspective: notes from the field                                                           Phil Cordelli, CSA Head Produce Grower

All the summer crops are booming now, peppers turning colors, tomatoes ripening, picking the last cantaloupe out of the field, basil chest-high. It can be hard to figure how crops move in the Colorado summer, especially with that last little rainy cloudy spell. The head lettuce sized up for this week, but for the last two weeks the eggplant have been hanging out at halfsize. We made a run through the beds two weeks ago to pick the biggies but only got about 70. So, classic CSA DILEMMA! Do we give only some people eggplant? Do we offer a choice between tomatoes OR eggplant? Do we in the tradition of Solomon give everyone a half?! We decided on none … Ah, the issues which keep a CSA farmer up at night. We’re headed out tomorrow morning to make another run through the beds, hopefully we can wrangle enough for everyone! As always, thanks for sharing the ups and downs of the season with us!

Posted 8/19/2013 2:04pm by Josie Hart.


Dear Shareholders,

Due to the late timing of this newsletter - we will only be giving you the produce list for this week (tomorrow and Thursday's pick up) with some additional notes from the field. Please read the newsletter next week for a full edition.

* We have two remaining spaces for our Indian Curry Making Workshop and Meal in our outdoor kitchen space this Friday, August 23 - 5 p.m. to 8 p.m. Please register by emailing Josie.hart@botanicgardens.org by this Wednesday.


** Please be sure to pick up your MELONS! We have included melons in the produce list for three weeks now, yet last week we still had leftovers so please remember your melon. This is a part of your weekly VEGGIE share.  


*** August 27, next Tuesday, we will be at St. John's Cathedral for Tuesday's distribution. We will send out a reminder with a map later this week.

produce list for august 19 – 23                                                                                     *this list is tenative and subject to change

small bag of baby potatoes!
tomatoes
eggplant (yes, finally!)
onion
head lettuce
arugula
assorted herb choice
sweet and hot peppers
cucumbers
summer squash
chard
Thai basil                                                                                                                       melons

fruit of the week: One bag of peaches

grower’s perspective: notes from the field                                                           Phil Cordelli, CSA Head Produce Grower

All the summer crops are booming now, peppers turning colors, tomatoes ripening, picking the last cantaloupe out of the field, basil chest-high. It can be hard to figure how crops move in the Colorado summer, especially with that last little rainy cloudy spell. The head lettuce sized up for this week, but for the last two weeks the eggplant have been hanging out at halfsize. We made a run through the beds two weeks ago to pick the biggies but only got about 70. So, classic CSA DILEMMA! Do we give only some people eggplant? Do we offer a choice between tomatoes OR eggplant? Do we in the tradition of Solomon give everyone a half?! We decided on giving quality eggplant instead of tiny un-ripe ones … ah, the issues which keep a CSA farmer up at night. We’re headed out tomorrow morning to make another run through the beds, hopefully we can wrangle enough for everyone! As always, thanks for sharing the ups and downs of the season with us!
-Phil

Posted 8/13/2013 2:35pm by Josie Hart.

Hello Everyone,


We wanted to remind people of a few things to make the distribution process go smoother:

Please do not come to pick up your share before 4 p.m. - we moved the time up from 4:30 p.m. to accommodate the earlier crowd but we have noticed people arriving as early as 3:00 p.m. which puts more pressure on our very small staff and volunteers to get set up even sooner.


Make sure you check before you pick up your fruit shares today to make sure you have purchased fruit. You will have to sign out for your two bags of peaches so please check your records first!


We have added an exchange table for this week - if you can't use one of the veggie options, place it on the exchange table and that will allow others to pick up more produce if they need more or if they have bigger families.

Thanks!



Posted 8/9/2013 6:35pm by Josie Hart.

Dear Shareholders,

Wow! What amazing moisture we have had – truly a blessing! Today we brought in some gorgeous white onions with the help of a great organization – Silicon Valley Bank from Longmont. We all appreciate the giving hands of our volunteers and we would like to say thank you to all of our large corporate groups, individual working and non-working volunteers or any other volunteer group that has helped the CSA get through this season so far. It takes many hands to produce the food we all enjoy! Thank you.


join
us

August 23rd we are hosting an Indian Cooking Night with a workshop and meal. The workshop takes place in our outdoor kitchen venue from 5 p.m. – 8p.m. and includes freshly made curry powder to take home! For more info or to reserve your seat please email: Josie.hart@botanicgardens.org                                                                                                                                                                                                                                            *This is event is in place of an August potluck, however we will have a potluck in September!

 


volunteers
: August 12, Monday night (5:30 – 7:30) we are having a volunteer party and “meet and greet” for new volunteers in our outdoor kitchen. Please join us for cocktails, garden snacks and conversation with our wonderful CSA volunteer group. Give us your input on your experience and how working with the CSA has been.

 

produce list for august 12 - 16
*this list is tentative and is subject to change

garlic
kale
onions
eggplant!
tomatoes! 
melons
cucumbers (picklers and lemons)
basil! 
herbs (dill)
bell peppers
hot peppers
tentative: Head lettuce is on its way - we just need a little more sun to get us there so please stay tuned!

weekly bread: Sourdough

weekly fruit: Two bags of beautiful peaches – yum!

weekly wild food: Additional grape leaves for pickling

featured recipe: EASY PICKLES!! (very easy no-canning required fridge pickles.)
Adapted from the “Pin Junky” DIY blog

12 or so small cucumbers
1-1/2 cups of white vinegar
4 Tablespoons kosher/pickling salt
pickling spices – you can get creative here or go traditional
fresh dill bunches
3 (or much more!) cloves garlic, peeled and coarsely chopped
1/4 cup sugar
2 cups hot water
Optional – one jalapeño sliced thinly or red pepper flakes
One grape leaf to maintain crispness

Directions:
1. Mix the sugar and salt with the hot water. Stir until dissolved. (Let the liquid cool before pouring over the cucumbers.)
2. Add the vinegar and pickling spices to the liquid.
3. Slice the cucumbers and put the slices in jars.
4. Add the dill and garlic cloves.
5. Pour the liquid into the jars.
6. Seal the jars and store in the refrigerator.

This recipe made enough for two jars of pickles. They looked so pretty and Martha Stewart-like in their jars that I was almost ready to call it a success before I even tasted them, just because they looked so nice! Those pickles looked so good, we only waited a day before we started tasting but the flavor gets stronger if you wait a week or so at least. Crispy just like I them and with a lot of bite! I can tell these pickles won't last long and I'll be making more. They are so easy and yummy and I'd love to share them with friends too!


A Peck of Pickled Peppers!

Pickled Peppers

fresh peppers (or do everything the same and replace with CSA carrots or beets or both!)
sterile glass jars, sized appropriately to hold the number of peppers that you have.

1 1/4 cups, water
1 1/4 cups, vinegar (I used apple cider vinegar)
1.5 Tbsp sugar
1.5 Tbsp salt
1-2 cloves garlic, peeled and pierced with a fork
2 bay leaves
1 Tbsp red chili flakes
1 Tbsp fennel seed

Directions

1. Prepare the jar of peppers. Stem your washed peppers and slice them into thin discs. Arrange them in the glass jar. I used sweet mini peppers and jalapenos, layering them out of vanity.

2. Then make the brine. Use a non-reactive saucepan. Add all other ingredients and bring them to a boil. Reduce the heat and simmer for 5 minutes.

3. Combine and cool. Remove the brine from the heat and pour over the peppers into the jar. Transfer all seasonings as well. Cover the jar and set it aside to cool. Refrigerate.

Pickled peppers will be ready as soon as they’ve fully cooled, 2-3 hours. I’m told that keeping these refrigerated for a week improves the flavor, but mine have never lasted more than a day or two. Keep in mind that the method described above is not a sterile preserving method and that you should handle and consume these pickles the same way you would fresh food. 

Hope to see all of the volunteers Monday evening and Friday the 23 of August for cooking! Have a great week!

Posted 8/5/2013 5:50pm by Josie Hart.

Hello!

There is a concert happening at York St. tomorrow so we are having the CSA distribution at St. John's Cathedral. There will be a surprise crop waiting for you - a sneak peek!

 

1350 Washington Street

Denver, Colorado 80203

303. 577. 7715


See you there!


Don't forget $5 for flowers, rubber bands, bags etc...


If you are having a friend pick up, please let them know of the location.

Thanks.



Posted 8/2/2013 7:10pm by Josie Hart.

 

Dear shareholders,
Welcome to the fruit edition of the newsletter! The CSA is harvesting some gorgeous melons for you this week! Please read our grower’s edition of the newsletter at the bottom for more information on our melons by our expert staff. Also we will have a produce guide at both distributions to help navigate between melon types, pepper types, beet varieties and so on. Our CSA staff also can always help you with varieties and other veggie questions during distribution. We also have the fruit schedule from Ela if you would like to know what types of fruit you will be receiving August 13 or 15 for the fruit shares only.

Important Reminders:
We will have this Tuesday’s August 8 distribution at St. John’s Cathedral and not at our York St. location. This does not affect Thursday’s distribution- it is only for people who pick up on Tuesday.

Please register for our CSA classes on cooking and herbs!
Saturday, August 10: Herbs in the Kitchen with Susan Evans
Come learn how to preserve your herbal harvest for year round use in elegant vinegars, herb butters, robust pesto and savory seasoning blends. Well cover the best ways to preserve and store your fresh herbs. Recipes and samples included. $17 for CSA members, $30 all others
9 – 11 a.m. in the new Outdoor Kitchen at Chatfield

Saturday, August 10: Comprehensive Canning 101 – Jam Making with Local Fruit
1 – 3 p.m. in the new Outdoor Kitchen at Chatfield
$17 CSA members, $40 non-members

Urban Farm Tour!
Denver Botanic Gardens is partnering with Slow Food Denver and Grow Local Colorado to offer tours of urban agriculture projects throughout the Denver metro area. We grouped the four tours being offered this summer and fall together by geographic area: Southeast, Downtown, Southwest, and Northwest. Each tour will take participants to three urban agriculture projects, with a catered local, seasonal lunch at the last stop. Aug 11, Aug 24, Sept 21, and Oct 5. Register online or by calling 720-865-3580.


Produce list for August 5- 9
Melons
Chard
Cucumber
Hot & bell peppers
Eggplant
Basil
Onions
Beets
Parsley & herbs

Weekly Bread: Cranberry Walnut
Weekly Wild Food: Grape Leaves and Dolmas

Predicted Fruit Schedule
Week of:
Aug. 13&15- Peaches
Aug. 20&22- Peaches
Aug. 27&29 - Peaches
Sept. 3&5- Two bags of fruit: peaches and apples or pears
Sept. 10&12- Two bags of fruit: apples and plums, pears or peaches
Sept. 17&19- Two bags of fruit: apples and pears or plums
Sept. 24&26- Two bags of fruit: apples and pears, plums or peaches
Oct. 1&3- Two bags of fruit: apples and pears
Oct. 8&10- Apples and cider
Oct. 15&17- Apples and cider
Oct. 22&24- Apples and cider
Oct. 29&31- 20 lb. box of storage apples. When kept cold, these apples will be delicious for weeks.

Featured Recipe: Fresh Mint and Melon – Perfect for Breakfast
2-3 lbs. of cantaloupe or other melon
1/4 cup honey
1/2 cup orange, apricot or apple juice or coconut water
1 1/2 tablespoons finely chopped fresh mint, plus small sprigs of basil for garnish
¼ cup chopped almonds
Add any dried fruit or seeds in addition
1. Halve melons, scoop out seeds and remove rind. Cut flesh into large chunks. (You should have about 6 cups.)
2. Chop nuts and add to the cantaloupe, honey and orange juice in a bowl. Cover and refrigerate until thoroughly chilled, a couple hours or just overnight.
3. Just before serving, briskly whisk the fruit and stir in mint. Serve very cold, garnished with sprigs of mint/basil, if desired.
* Top the salad with Greek yogurt.



Grower’s Perspective- Melons are Here!

Chris Krabbenhoeft, CSA Grower

Melon picking...
To me, one of the best things about being involved with a CSA is being able to get produce at the peak of its flavor. In my mind, melons are perhaps the best example of produce that, when bought from a grocery store, can never be fully appreciated for its full flavor. That’s because, a delicate fruit such as melon needs to be picked under ripe to be shipped any long distance…even within the state of Colorado. And melons off the vine won’t get any sweeter, or ripen like some other crops. For someone who gets as excited about melons as I do, picking melons at the right time becomes an incredibly important responsibility.

But melons are also one of the trickiest crops to harvest. And in the gamble that is harvesting, each type of melon wears a different poker face, with different tells to determine whether each melon has reached full sweetness and maturity. This year four varieties of melon are being grown, two cantaloupes (Sarah’s Choice and Eden’s Gem), a canary melon (Brilliant) and a Crenshaw melon (Lilly). The process of finding melons to harvest requires first identifying potentially ripe melons by a color change of the outer rind, and then seeing if those melons will “slip.” The “slip” is perhaps the trickiest part of melon harvesting and occurs when the stem effortlessly falls off the melon. However, some melons such as the canary and Crenshaw are ready at a “forced slip,” when the melon has to be separated from the plant with a little more pull. While a melon ready to “slip,” like the Sarah’s Choice melons available at distribution this week, becomes pretty easy to identify after a couple tries, the forced slip is more of a guessing game and you might have to rely more on color and scent to determine if the fruit is ripe. And a good deal of tasting melons out in the field.


That being said, I hope all our work tending the plants, warding off the pests and taste testing melons brings you great tasting melons that you just can’t get from the grocery store.

Posted 7/26/2013 6:58pm by Josie Hart.

Dear Shareholders,

Thanks for joining our local food community! We hope you made it out to our CSA potluck and enjoyed seeing the farm. We want to hear how your CSA experience is going: the produce quality, distribution, new ideas, recipes and suggestions. We want to hear it all!  Email us at csa.chatfield@botanicgardens.org

We would like to thank all of our fantastic volunteers! The weeds are waging war on our beautiful veggies and we couldn't fight back without the help of our volunteer team. We'd also like to thank our distribution volunteers for their professionalism and resourcefulness to make each distribution a smooth process for all.


important
 info: 

Flowers: Fresh cut flower bouquets are for sale at both distributions. Please bring $5 in cash to distribution if you would like to purchase one of our gorgeous fresh bouquets arranged by our Chatfield horticulture staff. Flower types include snapdragons, straw flowers, zinnias, African daisy, celosia, salvia, sunflowers and many more.

Honey: Local Chatfield honey should be ready at the end of August, however each year is different so please stay tuned for information on availability and prices from our bee keepers, Bob and Josie.

Rubber bands: We have been bunching a lot of our produce to ease the time you spend in line picking out your produce, and we’d like to keep our process as sustainable as possible, so please save your CSA rubber bands and bring them back to us when convenient.

Fruit shares: The fruit shares will start up mid-August, approximately August 13 and 15. Ela Farms, our fruit share supplier in Hotchkiss Colorado, is higher in elevation than Palisade and some of the other peach producing regions that were affected by the late snow, which means they have a great peach crop coming! There is nothing better in life than a juicy organic Colorado peach (well maybe the CSA basil). Some of the late season apples did get a bite from the frost so apple quantities (think Fuji storage apples) for the fall may be slightly different than last year, however Ela will supply an adequate amount of additional organic goods to compensate if that is the case.

York Street distribution location changes: Please look for a separate email (where you can link to your calendars) so you know when the CSA pickup is at St. John’s Cathedral due to concerts or free days at our York Street location.  


community: children's picnic group at chatfield                                                  
There are families meeting at the children's play area at Chatfield on Thursdays to play and picnic after picking up your CSA shares. For more information please email us at csa.chatfield@botanicgardens.org and please join if you have kiddos!  


this week’s produce list for
july 29 - aug. 2         
This list is tentative and subject to change.

Thai or cinnamon basil
Green pepper
Garlic
White onion
Carrots or beets
Kale or chard
Summer squash
Cucumbers
Green beans!
Assorted herbs

weekly wild
foods
are going to take a break while we spend more energy on crops that take significant amounts of time to harvest like beans, squash and cucumbers.



weekly
bread:
 Wholegrain Sesame



featured
recipe:
We have additional recipes at both distributions so please look for printed, ready to go recipes that feature at least one or more CSA weekly crop.


Green beans with pine nuts and parmesan cheese
Taken from the indispensable cookbook for CSA members, From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce.

3/4 to 1 lb. green beans, washed and dried
4 tablespoons olive oil, divided
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons wine vinegar
1/4 cup pine nuts
1/4 cup shredded parmesan cheese

Heat oven to 425 degrees. Toss beans with 1 tablespoon olive oil. Spread in single layer on a baking sheet; roast on top shelf in oven about 15-20 minutes, stirring halfway through cooking time. Mash garlic with 1 teaspoon salt; add vinegar. Whisk in 3 tablespoons olive oil. When beans are done roasting, reduce oven to 350 degrees. Toss beans and dressing; season with salt (if necessary) and pepper. Spread pine nuts on a baking sheet. Roast them, shaking pan occasionally, until lightly browned. Sprinkle pine nuts and parmesan over tossed salad. Serve warm or at room temperature. Adapted from a dish tasted at Restaurant Rech in Paris. Makes 4-6 servings - Enjoy these beans as a side dish during dinner. Also makes a great grab-and-go lunch for a few days


Please check Denver Botanic Gardens' website for information on the CSA Education Series as well as other interesting classes and events at: http://www.botanicgardens.org/programs/classes/lifelong-learning