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Posted 7/19/2013 9:38pm by Josie Hart.


Dear Shareholders,

We are excited to annouce the basil edition of the CSA E-news! We have been giving out a manageable amount of basil each week to add into a couple recipes. So this coming week for both Tuesday and Thursday we will be giving all our shareholders a wonderfully large amount of basil for pesto making and other tasty basil dishes.

**Event reminder: CSA Potluck, July 26, 5:30-8:30 p.m. THEME CHANGE!!!

Due to it being basil week at the CSA, we thought it would be fun to host a basil cook-off instead (if you want to compete in the cook-off or bring any dish you like) to share with fellow CSA shareholders and CSA staff. Please bring with you any picnic items needed.  Head to the CSA Washstand/Hildebrand Ranch area of Denver Botanic Gardens at Chatfiled this coming Friday for local flavors, conversation and farm fun!

 

Weekly Produce List for July 22-26
*This list is tenative and is subject to change.

Basil
Red onion!
Garlic!
Beets
Kale
Chard
Summer squash or cucumbers!
Peppermint, oregano, sage - choice 

Please note: this first round of garlic is not fully cured so it's not for storage, like the white onions – we’re curing only the best heads so you might notice some smaller heads or small cracks in the outer layer of skin in this first round. The cloves inside are still good to eat (immidiately or out of the fridge.)

 

Featured Recipes: BASIL CRAZE 

One of the recipes I (Josie Hart-Genter) would like to highlight for this week is an adapted recipe from "Mesa's Edge," by Eugenia Bone, one of my favorite local Colorado (San Luis Valley) cookbook authors - she also has an amazing canning and preserving book that's worth reading as well. This recipe has two parts, a little involved but simple enough once you get going and perfect for a weekend starter dish with friends and family. Not the best recipe for a 20-minute weekday after-work recipe. I spent part of this week in an old mountain cabin outside Nederland, and loved being there in the simple kitchen with my mom, children and tons of CSA produce and other garden treats to cook with! Eugenia's book was a perfect accompaniment to our time there. I tried all of these recipes out while there and judging from the happy faces and questions about seconds, I think you all are in good hands with the following.

Squash Blossom or Summer Squash Fritters with Basil Aoli                                                  Adapted from Eugenia Bone

Squash Fritters

1 1/2 cup flour
1 can of beer (12 oz)
1 full teaspoon of baking powder
a few pinches of salt
12 squash blossoms or 12 medium sized strips of zuccini or any summer squash
Plenty of oil for frying

Wisk batter in a large bowl and set aside. If you are going to bread and fry squash blossoms (keep them dry and shake them out to get rid of bugs and dirt), use about 12 large male blossoms by pulling them away from your squash plants. If you are going to use the CSA summer squash choose a large one and purchase one extra. Or raid a zuccini from a friend's garden!
Slice the squash into long strips about 1/4 inch thick, making sure to cut length-wise

Add vegetable oil (not olive, and use plenty) into a frying pan and heat the oil until it's hot and crackles when you test it (use water or flour to test oil).

Dip the squash blossom or squash strip into the bowl of batter and cover completely.
Lay the battered pieces into a frying pan, keeping each piece seperate or they will stick together.
Fry for about 1.5 minutes on each side until a golden brown crust forms
After the peices are fried, lay them on a paper towel to drain the greese.
Fry all blossoms or strips and let cool.

Basil Aoli

1 egg yolk
3/4 cup olive oil
juice from one fresh lemon
1 - 2 fresh CSA garlic clove depending on size
salt and pepper to taste
3 Tablespoons of minced fresh CSA basil

Add the egg yolk to a mixing bowl and whisk. Very slowly pour the oil with a small stream gently into the bowl, whisking the oil and egg together until the oil starts thickening in the bowl. Add crushed garlic, lemon, salt and pepper, and fresh basil. Whisk until the mixture gets thicker. Salt to taste and and serve in a small bowl with your fritters.
(If you need to set the aoli in the fridge to thicken up more it should be fine for at least 24 hours).

Dip the hot fritters right into the aoli and enjoy. This is perfect for an appetizer and so rich you only need two or three fritters Per person.

Steamed Beet and Basil Salad - with shaved turnip and red onion (this dish only serves two unless you add this mixture over salad greens or arugula)

  1. Steam your 3-4 CSA beets until tender, let them cool (some people slip the skins off at this point) and chop them into bite-size chunks.
  2. If you still have your harukai turnip, shave it thin with a knife or 1/2 kohlrabi (or skip this step if you don't have these)
  3. mince 1/4 cup red onion
  4. mince 1 small bunch of basil leaves
  5. squeeze 2 whole limes into the beet mixture
  6. use plenty of salt to taste
  7. Non-local, but amazing extra ingredient - fresh sweet corn cut off the cob! (I steamed the corn lightly and set aside until cool)
  8. One splash of apple cider vinegar and toss everything together
  9. Put the salad in the fridge if you can for a few hours so the flavors have time to set.
This dish is great as a refreshing and quick meal when you're feeling hot. It also went great as a light partner alongside the rich fritters and aoli sauce. If you want more volume out of it, you can lay it on top of your salad mix or a bed of arugula. With no oil this dish is extremely healthy as well!

Basil Gin Fizz Cocktail

3-4 basil leaves torn up
juice from 1/2 small lemon
1/2 teaspoon honey or simple sugar
1.5 oz Gin
3 - 5 oz club soda

Muddle all the dry ingredients at the bottom of a pint glass with simple sugar or honey, pour the gin into the herb blend and stir well to mix everything together. Add the ice and soda water at the end - give it a good stir once again. Garnish with an additional basil or peppermint leaf.

Really, there is a long list of recipes and uses for basil that I'd like to include here, as basil really is one of the best crops we grow at the Chatfield CSA. But instead of a mile-long newsletter, I will include this link to a great weekly installment at the Huffington Post - covering what to do with your CSA basket during the week. Have fun with my favorite green goddess of a plant - basil!


Of course you can enjoy your basil the traditional way with pesto and pasta or with fresh mozzarella but being part of a CSA can be a great excuse to eat outside the box! Happy basil week!

Posted 7/15/2013 4:18pm by Josie Hart Genter.

Carla is a York St. CSA shareholder who has volunteerd her time to talk about the CSA experience and how she utilizes every CSA item so she doesn't waste and feels good about her food! Enjoy reading!


Monday July 15th:
As we saw last week the distributions are getting larger…our family is not!! Yesterday I was feeling like Lucy and Ethyl in the chocolate factory…the chocolates coming faster than they could box them up. I’m putting the blame on the Swiss Chard. Sooooo, in an effort to 1) not waste anything and 2) not be shown up by a vegetable and 3) combat the wet, nasty day…I took everything out that needed attention and now have a cauldron of soup on the stove and a heavenly scent wafting through the house.

Here’s what I had to work with:
Carrots…all colors from last week and the week before
Onions…used the one from last week and a regular supermarket one (sigh)
Garlic
A BIG bag of Swiss Chard…from 3 weeks of distributions. (we ate the other stuff already)
A large can of tomatoes, a box with not even a cup of barley and about a quarter bag of regular old brown lentils and two lone polish sausages lurking in the fridge.
Everybody knows how to make soup…so I did the normal sautéing of onions, carrots, sausage, threw in the garlic, added some ground cumin and two quarts of low-sodiumchicken broth, brought it to a boil and tossed in the barley…giving it a head start for about ½ hour. Then the tomatoes, lentils and chard.

So far I have ready for the freezer 3 pint and a half jars filled with what I’m now calling a “stew”…I guess there was more barley than I thought!! Anyway…when I heat it up, I’ll add MORE broth.

I did mention we are only two people? I figure after tonight, we’ll STILL have soup for lunch the next two days. It really made a TON…oh, at the homemade Rye bread will be just perfect…with perhaps a smear of butter!

Our refrigerator is lighter as well as the pantry. So…we’re ready for tomorrow and another distribution.

It SURE feels great to scan and utilize. I feel like an urban pioneer!! The best part……we are eating clean, feeling good and take pride is supporting the community.

Really looking forward to the turnips this week!

See you at the CSA pick-up..
Carla

Posted 7/12/2013 5:57pm by Josie Hart.

Dear Shareholders,

Summer squash is here! Onions are coming in nicely while cucumbers and melons are coming on gradually. The rainbow chard has been a classic iconic summer beauty, hasn’t it? Our flowers are just about ready for fresh bouquets to be sold at distributions. We hope you have enjoyed the distributions this year, but please feel free to send in suggestions to make your experience smoother. Please note, when you’re having friends pick up your shares regularly it is up to you to communicate all pertinent information they may need. 

Things to discuss: are there any location changes for distributions? Do you need to forward the emails with the appropriate distribution address to anyone? Also, please tell your friend what type of share you have. By now we hope everyone knows that the peck is a small single share and the bushel is a double share. Please let everyone know if they are doubling the amount of produce they take or not.

You can add additional emails to your account information simply by going to our website homepage, where you will see the ‘membership actions’ box. Click through to update your account.


Upcoming Event: CSA Salad No-Cook Off! July 26 (5:30- 8:30 p.m.)

That’s right - our first CSA potluck is coming up and we are so excited to have everyone out on the farm. We will have a no-cook off salad theme utilizing any CSA produce you want to bring (or not – fruit salad may be great!). Please look for an email invitation.

 

Weekly Produce List for July 15-19

Carrots
Hakurai Turnip (trust us, they’re different)
Summer Squash!
Onion
Basil
Arugula
Parsley
Kale or Chard


Bread Share: Garlic Rosemary or Sourdough

Weekly Wild Food: Purslane

 

Featured Recipe: swiss chard or kale pie

Heat oven to 400 degrees

Chop and sauté (3-4 minutes) together:
Greens (kale or chard) with olive oil, CSA onion, garlic (or CSA scapes),
One small CSA summer squash (small cubes)
Fresh chopped basil

Set aside the sauté mixture and then mix in a bowl:
6-8 CSA eggs 
2 cups milk or milk alternative
2 cups any cheese you like
(Add what other ingredients you like – bacon, smoked tofu or mushrooms)

In a large pie shell, line the bottom with the greens sauté and then pour the milk and eggs mixture over the top.

Add a small layer of fresh herbs like dill or oregano and parmesan. Bake for 30-40 minutes until the center is not wiggly. The great thing about this pie is you can let it cool and serve it cooled or fresh out of the oven! This makes a great weekend brunch item use your CSA mushrooms and serve this with your CSA bread and coffee!

Green Smoothies

1-2 bananas (freeze it for a while if you want)
1 tablespoon natural peanut butter
1 cup soy almond or coconut milk
3 cups of any leftover mild greens from the CSA (pursalane leaves would be great here, too)
3-4 ice cubes (optional)

Put the banana and peanut butter into the blender and puree until smooth. Then, one cup at a time, add the spinach, blending until smooth each time. Scrape down the sides of the blender with a spatula between blends and add a tablespoon or so of water if you need to get the spinach blending. Then add the ice cubes, if using, and pulse until smooth.

 

Grower’s Perspective: The Colorado Sun 
Phil Cordelli, Head CSA Grower

The heat is different here. The intensity of the sun is potentially destructive, as I found out with our first two rounds of transplants, left uncovered in mid-April. With everything else that gets transplanted from the greenhouse into the field we use a floating rowcover to shelter the small plants until they establish themselves enough to survive. We also keep the rowcover on fulltime for tender plants such as basil. We just picked basil this morning and I was thinking back to how spindly, yellow and dry the basil looked when we first transplanted it in late May. Josie told me we grow some fantastic basil here, and looking this morning at a basil leaf as big as my hand, I see she’s right. The basil is now knee-high in some places, and sets me at ease that the cinnamon and Thai basil we just planted, and which is now looking stressed and almost fried even under the rowcover, will come through just fine. 


There’s a leap of faith taken every time you sink a seed in the soil. We can try to control the circumstances for that little plant as much as possible, with good bed preparation, rowcover and soil amendments, but the basic fact is that we farmers and we eaters are only spectators to the growing of food. I’ve had a lot of fun adapting to the quirks of Colorado growing, from May snow to blazing sun to hail. Thanks everyone for rolling with us as the crew and I keep adapting, trying out new techniques and approaches. Thankfully the rich soils of our floodplain are extremely forgiving of relative novices such as us.

Posted 7/9/2013 2:10pm by Josie Hart.

Dear shareholders,

This is a reminder that distribution is held at St. John’s Cathedral tonight at the usual time 4 -7p.m. – rain or shine! The address is:

1350 Washington Street

Denver, Colorado 80203 

There is a “free day” at York St. today, and trust us – you don’t want to have to find parking there!

Thanks Everyone!

Posted 7/2/2013 2:26pm by Josie Hart.

Hello Shareholders,

We will see you all today starting at 4p.m. till 7 p.m. Our Weekly Wild Food is purslane, and we are handing out carrots! We also will have printed recipes for everyone to take.


Have a great day - see you this afternoon!

Posted 7/1/2013 6:56pm by Josie Hart.

Hi everyone! 


Please remember your bags for tomorrow's (July 2nd) York St. distribution. We had a great bag turn out for the first week but please keep up the great work of being sustainable all season long!


Also, next week, July 9th we will have York St. distribution at St. John's Cathedral once again: 

1350 Washington Street

Denver, Colorado 80203

 


Thanks! Let us know if you have any questions. Please email Josie.hart@botanicgardens.org 


See you tomorrow 4-7 p.m.

Posted 6/24/2013 5:53pm by Josie Hart.

Dear CSA add-on share members,

If you have purchased a bread, egg, coffee or mushroom share with us this season (we won't start fruit until August), we ask for your patience tomorrow picking up each item. We have been missing a couple shares each distribution, so tomorrow we will individually check you in for each share type.

This should only take a few extra minutes and it will really help us out to ensure the correct people are receiving the shares they paid for and of course are planning on receiving!

After tomorrow we will resume one check-in list for all add-on shares so things go as quickly and orderly as possible.

Thanks again, see you at Denver Botanic Gardens from 4 - 7 p.m. on the south end of the top parking lot!

Posted 6/17/2013 4:47pm by Josie Hart.

Hello York St. shareholders,

Please keep in mind that our distribution tomorrow will be at St. John's Cathedral, located at 3140 Washington St. Denver, 80203


This is about 5 minutes from Denver Botanic Gardens.  You can park in the front parking lot on the WEST side of the building. We will be on the lawn right in front of the west parking lot. If it is raining, we will be up against the building under shelter. 


The times are the same 4-7 p.m. - also please remember your bags, what type of shares you purchased and we will see you all there!

Thanks.

Posted 6/4/2013 1:42pm by Josie Hart.

Dear Shareholders,

Happy June to all of you! Please read through the following information thoroughly. We have answered most of the questions you may have regarding the start of our distributions next week, but feel free to ask us additional questions at csa.chatfield@botanicgardens.org.  

Coming up: CSA Open House, Saturday 1- 3 p.m.
The CSA Open House and Meet Your Farmer Event! We will give tours of the farm from a CSA grower; enjoy our very own grilled veggies, and provide information for CSA the season. We also have some early cool season crops that we are harvesting because of the heat so you will be able to come home with a sneak preview of our produce. The historic Hildebrand Ranch Area will be open for tours, kids will have some fun activities and you will have an opportunity to ask any questions before we get going for the season. If you have not RSVP’d, please do so. We will see you there!

CSA Distribution Information: First distribution dates are June 11 for York St. and June 13 for Chatfield.
PLEASE read through this information for both distribution sites.

• Distribution at both locations will start at 4 p.m.; for the first couple of distributions we may be fine tuning the process - we have a lot less staff this year than previous years so please be patient with us if we are not ready! We moved the up the start time to be accommodating to all of your busy schedules but we may need more time in the beginning.
• Bring your own bags. We have a limited amount of bags to loan.
• Make sure you check your account to review the items you have/have not purchased. Check in when you arrive by signing your name on the appropriate sheet(s) depending on what type of shares you are collecting.
• If you are picking up eggs, please bring an empty egg carton over to the add-on table first and then pick up your veggies. This will allow our staff time to put your eggs together if things are busy. We also have plenty of empty cartons to loan you the first time but can’t provide cartons every time.
• We suggest using large zip-lock bags (for greens/herbs) that can seal tightly for items that perish quickly.
• If you are splitting your share, we recommend that you divide your share by weeks rather than having multiple people come to divide their share at one time. This has caused a lot of confusion in the past, and it delays the distribution process for other shareholders. It is much easier for everyone if the share is picked up in its entirety each week and then split after distribution.
• Distribution ends at 7 p.m., so please come with enough time to finish by then.
• Please note we will have a comment box for concerns/suggestions on your CSA experience.
• Although much of the CSA produce is washed before it is brought to distribution, we still heavily encourage shareholders to wash all produce before consuming it. We also recommend that you try and prep all of your veggies (wash, remove leaves, seal in a bag) as soon as you get home.
• Each week the variety of produce will vary depending on the time of year, the weather and other environmental factors. Please check the weekly e-news for each week’s anticipated list of produce. You can also visit the CSA website (www.chatfieldcsa.org) and look under the OUR PRODUCE tab which offers a Harvest Calendar showing what we grow. Also under the produce tab is a Snapshot of Your Weekly Share which shows examples of what to expect at each month’s distribution based on 2011 harvests.

YORK STREET: TUESDAYS, 4 - 7 P.M.
Primary Distribution Location: In good weather (and non-concert Tuesdays), York Street distributions will take place at the south end of the parking structure on the top deck. We will be set up in all of the shaded parking spots along the south end. Once you have checked in you are welcome to go through distribution in any order.
Bad Weather Distribution Location: In bad weather (heavy rain, lightning, etc.) the York Street distributions will be located on the lower deck of the parking garage in the "van-only" parking area. We will send York Street shareholders an email ahead of time whenever possible to notify you if we plan on using this location.

CHATFIELD: THURSDAYS, 4 - 7 P.M.
Chatfield distributions will take place at the CSA Washstand in the Hildebrand Ranch area of the Chatfield site. Please look for parking signs marked CSA Distributions and Classes. We have a number of weddings taking place on Thursdays, so please look for signage.
You will need to walk through the ranch area to get to the washstand so please be prepared to walk even if it is raining, etc. We cannot allow people to drive through the ranch area for any reason. We recommend bringing a rolling cooler/wagon/stroller to help get your produce to the car once we reach the peak of the season. Your bags will get very heavy once the melons, tomatoes, and squash start coming in!

This year, to make more room at Chatfield distributions we will have a large tent set up adjacent to the washstand where some of the distribution items will be located. Please make sure that you collect all of your produce items from inside the washstand and the tent area. Produce can be collected in any order once you have checked in.

Thank you, everyone. We are really looking forward to another amazing season of bountiful produce and support of local farming!

 

Posted 3/7/2013 9:37pm by Josie Hart.


Dear 2013 Chatfield CSA Shareholders,

The CSA Team welcomes you and is excited to be growing food for you and your family! We are hopeful that the recent moisture continues to nurture the soil, providing us with a great growing season. Get ready to come and visit the farm, attend the community events or classes, and as always, savor the fresh produce!

We would like to wish Jenny (Thomas) Parsons, our lead grower, well on her next farming adventure in Panama. Jenny is leaving the CSA at the end of the month. If you would like to say goodbye in person, she will be hosting the film tonight, Friday, March 8 at the Chatfield barn at 5:30 p.m. We have an excellent set of prospective growers to fill the enormous shoes Jenny left behind. Thank you, Jenny, for your amazing energy and immeasurable contribution to making the Chatfield CSA what it is today.

A Personal Note from Jenny:

Dear Chatfield CSA Shareholders,
I wanted to let all of you know that I will be leaving the Chatfield CSA at the end of March. My husband and I are going to be moving to Volcan, Panama to work on my family’s farm. We have a 150-acre farm that my family has been farming since the 1970s, where we grow ferns, flowers, strawberries and vegetables. We are looking into getting cattle to use the manure for compost, and starting a small local cheese company. We have also contemplated the idea of starting a small tomato canning company since Panama seems to lack locally grown and canned tomato products. As you can see, this is an amazing opportunity for us to be closer to family and follow our hearts. I am very sad to be leaving such an amazing community of people that has really made our three years in Colorado so wonderful. I especially want to thank the CSA team, Leigh Rovegno and Josie Hart-Genter, for teaching me so much and allowing me to grow as a person. Thank you all for this wonderful opportunity.
Sincerely, Jenny


In April, you will receive an email including a list of the 2013 CSA events, classes, and distributions to add to your calendar. Please try and take advantage of some of these offerings – they are a vital part of the community experience, and we value everyone’s presence. If you are interested in contributing to the event planning, please contact us! We would love to have help with planning the 2013 gatherings. Email us at csa.chatfiled@botanicgardens.org for more information on assisting with CSA Events.

We have added several options to your vegetable share this year, which increases your ability to support healthy, local food producers and save time in the store.

You can purchase any of these add-on options until June 1, 2013 through our website:

  Artisan Bread: One large loaf of bread weekly with a variety of types.            

  One whole-bean pound of locally roasted coffee from Pablos in Denver.

  A half-pound bag of gourmet mushrooms weekly – varieties include shiitake,    cremini, lion’s mane, portabella, etc.                                    

  One dozen free range, organic local eggs – varieties include chicken and duck.

To purchase these add-on shares, please visit our website and update your membership or follow this link: http://www.chatfieldcsa.org/members/updatemembership

We look foward to meeting all of you at our two distributions, and we're excited to participate in another year filled with good food and good friends. Please look for our monthly email updates, which  provide you with vital information about the CSA and various options as a CSA shareholder.

Cheers to Spring!
The CSA Team