News & Blog

Welcome to the blog.
Posted 8/12/2011 4:19pm by Josie Hart.



Dear Shareholders,

Many of you may have children that have started school or will start school soon. This can be a stressful transition in the home. Waking up early! Packing lunches! Fitting in distribution to all the other things you do after school and work! Even if you don’t have children there is something that happens to you when you walk into a grocery store and see that summer is ending and the Halloween candy is out!

Please remember – at the CSA summer is in full swing, We are only in the middle of our season here which means the melons are just coming in, as are the tomatoes, peppers, onions and more potatoes. So every week when you pick up your share, think of summertime and how sweet it all tastes.


tips for making the CSA work with
a busy schedule

Here are some suggestions for working the CSA produce into a busy schedule with school kids or other commitments that make finding time for veggies a little harder.

  • If you need a quick snack, this works great for busy people: cut up all the veggies you know can become snack items – carrots, peppers (all kinds), cucumbers, etc. – into bite-sized strips. Fill a large plastic container with water and a tiny bit of lemon juice. Put all your chopped-up veggies into the container. Remind your family that they can pull the container out and instantly have a snack without any prep. I keep a little extra ranch dressing or yogurt around for my daughter use as a dip for her veggies.
  • If you come to distribution right at 4:15 or even 4:30, and have to wait a little because we are still setting up or because of the rush of so many people trying to pick up at the same time, try having dinner early and coming to pick things up around 6 p.m. after the initial rush.
  • CSA veggies make great lunchbox items. You will love all the different melons, carrots, cherry tomatoes and lemon cucumbers if you cut them up into little morsels. You can purchase plastic containers with sections for dressing or honey dips to accompany your veggie in the lunch box.
  • Split your share with a neighbor or friend and have them do the distribution for a couple of weeks while you get used to your new schedule. We are more than willing to help out a neighbor/friend with their first distribution process!

 
this weeks produce (august 15-19)

  • Peppers (sweet and hot)
  • Heirloom tomatoes
  • Salad greens
  • Potatoes
  • Eggplant
  • Beets, carrots, turnips, squash
  • Cucumbers (many varieties)
  • Cantaloupe and honeydew
  • Watermelon
  • Green beans
  • Kale, arugula, spinach
  • Basil, Thai basil, mint, parsley

Please note this is a tenative list and is subject to change.


weekly recipe

Both recipes kindly supplied by Meredith Brackney, CSA member. 

Green Fries
Toss green beans with olive oil, salt, pepper and garlic (fresh or powdered) and place in single layer on cookie sheet. Roast at 400 degrees for 30-40 minutes until they start to brown.

Gorgonzola Buttermilk Pasta with Arugula
8 oz penne pasta, cooked
4 oz gorgonzola
1/2 c buttermilk
2 T chopped parsley
1/4 t salt
1/4 t pepper
2 c arugula, torn
2 T toasted pine nuts

Stir together gorgonzola, buttermilk, parsley, salt, pepper. Pour over hot penne and toss. Add arugula and toss. Top w/pine nuts and serve.


farm topic of the
week: melons!

Melon Madness
The highlight of this week is going to be the melons! The cucumber family is a large plant family with many delicious varieties in its family tree, from pumpkins to squash to gourds to cucumbers to watermelon and cantaloupe. The cucurbits are overwhelming with their beauty and flavor. Some of the highlights for this week include:

  • Stars and Moon watermelon: Bright pink fruit, light citrus flavors and very unique seeds
  • Orange glow watermelon: Beautiful sherbet-colored on the inside with a fruit punch burst of flavor
  • Snow Leopard honeydew: Unique spotted skin, light and delicate flavor
  • French heirloom cantaloupe, Ein Dor: Light pineapple flavor with a sugary rich texture.
  • Little baby flower watermelon: Tiny personal size with classic red fruit 

We hope you enjoyed tasting the different varieties at last week’s distribution and stay tuned for even more unique and delicious varieties coming up.


f
ood safety note

Please note that although we have washed our produce once after harvesting it in the field, members should wash the produce at home again before eating. Our farm produce should be treated the same way as grocery store produce: always wash before eating! The best way to wash produce is by running it under cool water. Cleaning products are not necessary.

Posted 8/8/2011 5:19pm by Vicki Phillips.

The storyteller chef

I’ve been thinking this week about my friend Norma Taylor, who lived behind us in Atlanta. She’s been on my mind for two reasons. First, although we were of opposite political stripes, we were the best of friends. She and I could’ve burst into the back rooms up in Congress where talks were raging over the debt ceiling. “Listen, boys,” we would’ve scolded, with Norma shaking a long wooden spoon at them, “get it together or else!”

And the other reason she’s been on my mind is because I’ve found myself using some of her recipes this week. Some are so old and faded and used I can hardly read my handwriting anymore. Norma was … or is … probably the best chef I know. Not only because she can cook fabulously; that’s a given. It’s kind of like The Next Food Network Star (I’m an addict of the show), where it’s not enough to know how to prepare great dishes. You must have what they call personality, camera connection, warmth, genuineness. In everyday life, where no camera is involved, I’d call it plain old joy.

Norma could emulsify a salad dressing, assemble beef wellingtons, mix a ginger martini and gingerly place a liver pâté in a bain-marie — all the while entertaining her guests with the funniest, belly-laughing stories from her days in south Texas. She never missed a beat. What I learned from Norma was how not to stress over cooking, especially for company. Of course, Julia Child was perhaps the earliest proponent of cultivating this trait, which in fact became one of her trademark quirks.

Staying cool

So last night my friend Debbie was coming over and I was making a big dinner using lots of the herbs and vegetables from the Chatfield gardens.

On the menu was cold cucumber soup with dill (Norma’s recipe), mixed-greens salad with lemon dressing (Norma’s recipe), parslied baby red potatoes, and a chicken dish I heard on the radio some months ago that I’ve been wanting to try. It’s Marcella Hazan’s Roast Chicken with Two Lemons, a deceptively simple recipe that involves only four ingredients: chicken, salt, pepper and two lemons. Who could screw that up?

Well, me, for one. Actually, the recipe involved a fair amount of skill in trussing, stuffing and turning the bird. I think I counted four steps I didn’t do precisely right. But I called on my inner-Norma and stayed cool, thus producing a wonderfully successful dinner that even Julia might have enjoyed.

Using this week’s distribution

The other day I brought my dad to my house from the nursing home. I showed him all the vegetables, which rekindled memories of his own garden back in Kentucky. He offered to string and break the beans, a task he’s done a thousand times and gave him a sense of purpose. We made an old-timey meal of squash, beans, turnips and corn, topped off with Rocky Ford cantaloupe, happily now in season. I refer to this meal as “old-timey” because nowadays nobody would cook vegetables to within an inch of their life, as I did. Cooking this way is a raw-food advocate’s worst nightmare, but it was comfort food for my dad and me.

Admittedly, it’s been challenging this week to use everything up. I gave a bunch of beet greens to my friend Vicki, who’s on a veggie-juice diet. I used the cabbage and Thai basil in yet another Thai dish. Then there were the items I used in the dinner last night.

In addition to a variety of leftovers, I still have more vegetables not yet cooked or even planned, including kale, spinach, beets, radishes and cauliflower. Also a load of basil, which I’ll use in pesto to bring to a potluck picnic for a bunch of Italians this Sunday. I plan to fry the peppers in olive oil and serve on crusty bread, a simple Italian lunch my mother would have made. And I saw a recipe online for white eggplant with an onion-caper-herb sauce.

The problem is not a shortage of recipe ideas, but rather a shortage of days in which to implement them before the next distribution. I vowed not to throw anything away! If only Norma could teach me how to stay calm about this, too.

 

Posted 8/5/2011 10:15am by Josie Hart.


Dear CSA shareholders,
How is the season going for you? How do you like this newsletter? Recipes? What would you add to our program? We are eager to get your feedback about your experience. Please email us through the website at www.chatfieldcsa.org. Thanks!

this week's produce (August 8-12)

• Spinach
• Lettuce
• Salad Mix
• Beans
• Kale
• Chard
• Radishes
• Jalapenos
• Potatoes
• Beets
• Carrots
• Turnips
• Squash
• Basil
• Thyme
• Thai Basil
• Peppers
• Parsley
• Cucumbers
• Arugula
                      

*Please note this is a tentative list and is subject to change
 
distribution change

This week’s distribution on August 9 will take place at St. John’s Cathedral to avoid concert traffic. St. John’s is located at:

1350 Washington Street
Denver, CO 80203

fruit shares

Fruit shares are going to be for pick up Tuesday, August 16 and will be pre-boxed for members.  Fruit shares will continue though the end of October with a variety of fruit and artisan fruit products.
 
this week's recipe – eggplant and basil

Pasta Salad with Eggplant, Tomato and Basil
Serves 6-8

Ingredients
2 medium eggplants (about 1 pound total), cut into 1/2-inch-thick rounds
1/2 cup extra virgin olive oil, plus more to brush
On eggplant:
1/4 cup lemon juice from 2 lemons
1/2 tsp grated lemon zest
2 medium cloves garlic, divided, minced or put through garlic press
1/2 tsp red pepper flakes
1 pound short, bite-sized pasta such as fusilli, farfalle,
or bowtie
2 large tomatoes, cored, seeded, and cut into 1/2-inch
chunks
15 fresh basil leaves, shredded


Bring 4 quarts water to boil in large pot over high heat. Meanwhile, brush eggplant with olive oil to coat very lightly and toss with salt and pepper to taste. Either grill eggplant until marked with dark stripes on both sides, about 15 minutes, or broil on baking sheet placed 4 inches from heating element, turning once, until tender and browned, about 7 minutes; cool to room temperature.

Whisk lemon juice and zest, 3/4 teaspoon salt, clove garlic and red pepper flakes in large bowl; whisk in 1/2 cup oil in slow, steady stream until smooth.

Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing
again to blend; add hot pasta, cooled eggplant, tomato, remaining garlic, and basil; toss to mix thoroughly.

Cool to room temperature, adjust seasonings and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)

farm topic family night at Chatfield

Enjoy the farm under the moon with your family. This Family Night takes place at the Hildebrand Ranch and CSA Garden at Denver Botanic Gardens at Chatfield. There will be children’s activities, veggies to taste and The Butterfly Pavilion will be showcasing some summer bugs to look at and learn about.

Family Fun Nights are a unique opportunity to explore nature at night. Families are encouraged to bring a picnic dinner to enjoy.

food safety note

Please note that although we have washed our produce once after harvesting it in the field, members should wash the produce at home again before eating. Our farm produce should be treated the same way as grocery store produce: always wash before eating! The best way to wash produce is by running it under cool water. Cleaning products are not necessary.

Posted 8/5/2011 10:11am by Josie Hart.


Dear CSA shareholders,
How is the season going for you? How do you like this newsletter? Recipes? What would you add to our program? We are eager to get your feedback about your experience. Please email us through the website at www.chatfieldcsa.org. Thanks!

this week's produce (August 8-12)

• Spinach
• Lettuce
• Salad Mix
• Beans
• Kale
• Chard
• Radishes
• Jalapenos
• Potatoes
• Beets
• Carrots
• Turnips
• Squash
• Basil
• Thyme
• Thai Basil
• Peppers
• Parsley
• Cucumbers
• Arugula
                      

*Please note this is a tentative list and is subject to change
 
distribution change

This week’s distribution on August 9 will take place at St. John’s Cathedral to avoid concert traffic. St. John’s is located at:

1350 Washington Street
Denver, CO 80203

fruit shares

Fruit shares are going to be for pick up Tuesday, August 16 and will be pre-boxed for members.  Fruit shares will continue though the end of October with a variety of fruit and artisan fruit products.
 
this week's recipe – eggplant and basil

Pasta Salad with Eggplant, Tomato and Basil
Serves 6-8

Ingredients
2 medium eggplants (about 1 pound total), cut into 1/2-inch-thick rounds
1/2 cup extra virgin olive oil, plus more to brush
On eggplant:
1/4 cup lemon juice from 2 lemons
1/2 tsp grated lemon zest
2 medium cloves garlic, divided, minced or put through garlic press
1/2 tsp red pepper flakes
1 pound short, bite-sized pasta such as fusilli, farfalle,
or bowtie
2 large tomatoes, cored, seeded, and cut into 1/2-inch
chunks
15 fresh basil leaves, shredded


Bring 4 quarts water to boil in large pot over high heat. Meanwhile, brush eggplant with olive oil to coat very lightly and toss with salt and pepper to taste. Either grill eggplant until marked with dark stripes on both sides, about 15 minutes, or broil on baking sheet placed 4 inches from heating element, turning once, until tender and browned, about 7 minutes; cool to room temperature.

Whisk lemon juice and zest, 3/4 teaspoon salt, clove garlic and red pepper flakes in large bowl; whisk in 1/2 cup oil in slow, steady stream until smooth.

Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing
again to blend; add hot pasta, cooled eggplant, tomato, remaining garlic, and basil; toss to mix thoroughly.

Cool to room temperature, adjust seasonings and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)

farm topic family night at Chatfield

Enjoy the farm under the moon with your family. This Family Night takes place at the Hildebrand Ranch and CSA Garden at Denver Botanic Gardens at Chatfield. There will be children’s activities, veggies to taste and The Butterfly Pavilion will be showcasing some summer bugs to look at and learn about.

Family Fun Nights are a unique opportunity to explore nature at night. Families are encouraged to bring a picnic dinner to enjoy.

food safety note

Please note that although we have washed our produce once after harvesting it in the field, members should wash the produce at home again before eating. Our farm produce should be treated the same way as grocery store produce: always wash before eating! The best way to wash produce is by running it under cool water. Cleaning products are not necessary.

Posted 8/2/2011 1:32pm by Josie Hart.
Dear members,

We are moving distribution to the lower level of the parking garage for tonight due to the forecast of thunder storms.  The location is right next to the York St. entrance into the garage on the right side.


Also, please keep in mind that next week's distribution on August 9th will be held in the parking lot
of St. John's Cathedral.  This is only a couple minutes away.

The Cathedral is located in between 13th and 14th on Washington St. (which is a one way heading north).  If you are coming from the north side of town, use Clarkson St. which heads south.

1350 Washington Street, Denver, CO 80203
 
St. John's Cathedral. 

Thanks!
Posted 7/29/2011 11:01am by Josie Hart.



Dear CSA shareholders,

We can hardly believe how fast this summer has been going! We are sad to say goodbye to one of our interns, DeJa Walker. She is a culinary arts professor at Johnson and Wales and will be teaching again soon. Thank you, DeJa, for all your hard work! We also hope everyone enjoyed last week’s beans! Our awesome CSA team harvested close to 400 pounds of purple, yellow and green beans. Harvesting that many pounds of anything takes a lot of love so please try to congratulate our staff when you see them on all of their hard work this summer!

this week's produce (August 1-5)

• Spinach
• Lettuce
• Salad Mix
• Beans
• Kale
• Chard
• Radishes
• Jalapenos
• Potatoes
• Beets
• Carrots
• Turnips
• Squash
• Basil
• Dill
• Thai Basil
• Peppers
• Parsley
• Cucumbers
• Arugula

 *Please note this is a tentative list and is subject to change    

cooking kohlrabi and other crazy things

Susan Evans will be providing a food demo on August 4th at Chatfield’s distribution from 4:30 – 5:30. She will be giving everyone a taste of some different pesto varieties that are easy to make at home with all the lush greens and herbs we’ve been harvesting. Susan will be serving Boursin cheese on crackers with the different pesto types. You’ll have to be the judge: do you prefer fresh herb pesto or arugula and olive pesto? Have a taste before you pick up your veggies.

cold soups – cucumbers, carrots or potatoes

In the heat of summer, no one wants to stand over a stove all day or have something boiling away in the kitchen raising the temperature of your home – yet soup is still a comforting thought and a great way to utilize fresh vegetables. The answer? Cold soup! There are plenty of different options depending on what you pick up at distribution for the week. Vichyssoise, the classic cold French soup is a fantastic option and uses any color of potatoes you will be picking up this week. We also will have carrots this week, which are great in a cold soup as well as spinach and cucumbers. So before you skip the potatoes or spinach, remember how nice a cold refreshing soup can be! Don’t be afraid to try one for the first time, it won’t be your last.

this week's recipe – two cold summer soups
from Susan Evans, Chrysalis Herbs

Cold Cucumber Dill Soup
3 cucumbers – peeled, halved lengthwise and seeded
1 cup plain yogurt – Greek is good, but any plain yogurt is fine.
2 Tbs lemon juice
3 scallions – chopped
3 Tbs fresh dill
1 Tbs fresh mint
1-2 cloves garlic minced
2 Tbs olive oil
Salt and pepper to taste
1 cup vegetable or chicken stock
Chop the cucumber halves into chunks. Add everything but the stock and stir. Cover and let sit for an hour in the fridge to incorporate flavors. Then right before serving, puree in a blender with the stock, add salt and pepper to taste. Serve cold with a sprig of dill if you have extra.

Chilled Carrot Soup with Garden Herbs 
6 tablespoons olive oil
5 large carrots, thinly sliced
2 1/2 cups thinly sliced onions
1 tsp dried thyme
1 tsp golden brown sugar
1/2 tsp ground nutmeg
4 cups chicken broth
1/4 cup orange juice or 1 generous Tbs orange juice concentrate
Chopped fresh chives and parsley
Salt and pepper to taste
Yogurt for garnish (optional)
Heat olive oil in large saucepan over medium heat. Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; sauté until vegetables are tender, about 6 minutes. Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot. Stir in orange juice. Season to taste with salt and pepper. Chill. Top with a dollop of plain yogurt or sour cream and sprinkle with chives and parsley.

farm topic – farm camp for kids

Friday marked the final day of our first farm camp. The experience was great for everyone involved.  The kids enjoyed being a part of a working farm – from harvesting fresh veggies for their snacks to collecting eggs, feeding goats, discovering frogs, making farm fresh biscuits and churning butter. Jim Sell, our official “real cowboy,” guided the children on a journey to the past; he stoked the wood fire oven and showed the kids what life was like before you could go to a grocery store and pick up some butter, or go to a drive-through for biscuits.

Jenny Thomas, our CSA grower, demonstrated how to harvest spinach and other fresh veggies - the kids could not get enough! While some kids dove right in, others were hesitant to pick up a chicken or pet a goat but throughout the week we saw the farm transformation taking place for many city kids! Check our website shortly for pictures documenting the two weeks of fun and learning on the farm. We thank all of our staff for helping the kids have a great and safe time. 

 
food safety note

Please note that although we have washed our produce once after harvesting it in the field, members should wash the produce at home again before eating. Our farm produce should be treated the same way as grocery store produce: always wash before eating! The best way to wash produce is by running it under cool water. Cleaning products are not necessary.

 

 

Posted 7/28/2011 2:35pm by Vicki Phillips.

Brimming with bounty

With summer at full tilt and the Chatfield gardens likewise, our veggie bags runneth over. This week’s distribution included the usual salad mix, a variety of greens and herbs … plus beans, cauliflower, cukes, carrots and an onion. In addition, we received an array of potential roasters: purple potatoes, beets, pattypan squash, peppers, turnips and eggplant.

Three nights this week are dinners out, plus there’s still leftover Thai lamb curry and a bit of leftover pesto in my fridge. My only plans so far are cucumber soup (great summertime fare); Rachael Ray’s sausage, greens and lentil soup (to freeze for cooler temps); and another Thai dish using the beans, peppers, onion and some of the herbs.

I find I’m not doing as much night-by-night planning as I did at the beginning of the CSA experience. It’s tedious to keep up such a high degree of specificity. Besides, I tell myself, whim is good.

Instead, I bring home the vegetables and spend about an hour washing, green-bagging and labeling everything. By spending time together, we – me and the produce, that is – get to know each other, as weird as that sounds. My mind starts to think of all the possibilities. I find that "becoming friends" like this mitigates the anxiety of having a fridge full of stuff and no ideas for what to do with it.

Simply herbed

Last week I made a yummy lemon drop martini using simple syrup infused with lemon balm, one of the CSA’s specialty herbs. This week’s lime basil, with its equally luscious scent, invites me to go the infusion route again.

Simple syrup is useful to keep on hand in the fridge not only for the occasional decadent cocktail but also for lemonade, and infusing the syrup with herbs makes it really special. Just simmer 1 cup of sugar in 1 cup of water until the sugar dissolves, then add the herb and let it sit. I’ve done this with basil, tarragon, mint and now lemon balm. Lime basil is next up.

Basil tip

I was glad to receive CSA manager Leigh Rovegno’s suggestion for basil pesto: make a big batch of pesto without nuts or parmesan, freeze in ice-cube trays, then thaw just before serving and add nuts and parmesan. Although my mother was Italian, she never made pesto and I suspect she never even had it growing up. Pesto originates from the northwest of Italy in the coastal region along the Ligurian Sea, whereas my mother’s family came from the southern regions of Campagna and Puglia.

But pesto is one of those flavor-packed recipes that everyone seems to love, and we CSA shareholders do have an abundance of basil to use up, so pesto is a natural. I just saw on the web that pesto makes a great lasagna, substituting pesto for red sauce in a typical lasagna recipe. Will definitely try this.

 

Posted 7/26/2011 11:27am by Vicki Phillips.

Cooler full of veggies

While at my son and daughter-in-law’s house in Lincoln last weekend, we made full use of our road-trip veggies. The vegetables had been washed and green-bagged, then gingerly packed in coolers with ice bags. Everything kept well for the long journey to Keith and Amber’s.

Upon arrival, all us foodies swung into action unpacking, planning, chopping and cooking. We grilled steak and had a salad of mixed greens, arugula, beets and goat cheese. For breakfast one day we made good use of the basil for a pesto omelet. And for the finale we made an elaborate Thai dinner using the Napa cabbage, carrots, jalapeno, bell pepper and Thai basil.

Salad days

This week it’s too hot to cook much, so simplicity is key. So far this week I’ve made good use of our distribution dining on braised kale and beet greens; salads with the mixed greens, arugula and our little cutie-pie cucumber and carrots; a pasta salad with salmon, dill and green beans; and cauliflower gratin following Ina Garten’s winner-every-time recipe.

Besides some salad fixings, the main things I have left to use up this weekend are potatoes, beets and cabbage. That sounds Eastern European to me, another favorite cuisine of mine, so I’ll probably head in that direction for ideas. Those Thai recipes are also beckoning. Perhaps a bit too much cooking for the heat; thank goodness for A/C.

Luscious lemon balm

We received a new herb this week, lemon balm, which has a scent so delicious and intoxicating I may just keep in on hand to smell every now and then. Apparently it has a calming effect and has been used since the Middle Ages for insomnia and anxiety.

A member of the mint family, lemon balm can be found in lots of recipes for tea and lemonade. I may make a lemon-drop martini with it, infusing simple syrup with this delectable herb.

Can’t think of a better way to cool down … cheers!

 

Posted 7/22/2011 9:37pm by Josie Hart Genter.

Dear CSA Shareholders,

Simply Colorado! Now that our monsoon season is here the plants really love the rain and sun mixture. The farm has never been so beautiful with more wildflowers this year than anyone can remember. The tomatoes are literally six feet tall, due to the beautiful trellis work by our CSA grower Elizabeth Mullen. Our potatoes this year are amazing as well, with many fun varieties and sometimes 20 potatoes connected to each plant.


this week's
produce (july 25- 29)

• salad mix
• arugula
• spinach
• snap beans
• chard/kale
• squash
• cucumbers
• peppers (green bell and hot)
• cauliflower
• cabbage
• carrots
• beets
• turnips
• basil
• Thai basil
• parsley
• dill
• purple potatoes (new!)
• onions (new!)

*Please note this is a tentative list and is subject to change


bushels of basil:
making it last

During distribution last night, someone watched me while I measured my "bushel" amount of basil into a bag.  The father, with his daughter in line, looked at me almost in horror and said "What in the world are you going to do with all that?"  At that point it occurred to me that not everyone knows what to do with that much basil!  Here is what I do with a load of basil – taught to me by my mom. 

I make small batches of pesto that do not contain nuts or parmesan cheese. I food process the basil together with oil and garlic.  Then I load the mixture into ice cube trays and put a freezer bag around the whole thing and put into the freezer. When I feel like having pesto, I pop out two frozen squares of pesto into a skillet. Under low heat, I fold in some shredded parmesan cheese and some nuts so they are fresh and full of flavor.  Volia!  That is what you do with a bushel of basil, you eat it all winter!

Note: The amount discussed is not a real bushel!

 
this week's recipe
By Brien Darby, CSA member

Crunchy Cabbage Salad
1 head of cabbage (if you are only use a half a head, cut the other ingredients in half), finely chopped
1 handful of snow/snap peas or green beans chopped into 1 inch pieces
1 bunch of green onions
3 Tablespoons (or enough to coat) of Annie’s Ginger dressing
1 Tablespoon Sesame oil
1 tsp salt
1 tsp ground ginger

Mix all of the above ingredients and allow the cabbage to chill for an hour or so before serving.

2 Tablespoons of sesame seeds
2 Tablespoons of sunflower seeds
½ cup of almonds—slivered or chopped

Lightly toast the above ingredients in an un-oiled pan.  Don’t add these ingredients until you are ready to serve to keep the ‘crunchy’ feel.


farm topic –
fun for all ages

This week down at the farm we have two very fun events worth talking about. Our first Chatfield concert of the year, on Sunday the 24th, still has tickets available.  Bring a picnic, relax and listen to Bruce Hornsby & the Noisemakers and Béla Fleck & the Original Flecktones.

You can still purchase tickets from our website, just follow the above link, or you can purchase them at the ticket booth down here at Chatfield starting at 3 p.m. Please note that our our Chatfield gardens will be closed from 9 a.m. - 2 p.m. on the 24th to prepare for the concert.

The other event geared toward our younger community is very exciting and new! We have our first-ever Farm Camp for children ages 8-12.  There are still a few spaces left for this camp next week, so if you are interested, check it out. The kids who attended this week’s camp had a fantastic time!


food safety
note

Please note that although we have washed our produce once after harvesting it in the field, members should wash the produce at home again before eating. Our farm produce should be treated the same way as grocery store produce: always wash before eating! The best way to wash produce is by running it under cool water. Cleaning products are not necessary.

 

Posted 7/20/2011 3:58pm by Josie Hart.

Dear Shareholders,

If you missed out on your share last night at York St. due to the weather, we have another opportunity for you to pick up your share.  We have added extra portions to our harvest schedule for tomorrow down here at Chatfield. 


Chatfield distribution hours are 4:30 - 6:30 p.m.

Please let us know by 8 p.m. tonight if you would like to pick up a share. We apologize for the longer drive you may have, but there will not be space for a distribution tomorrow night at York St. due to the concert.

We thank you for your e-mails and phone calls but please understand we don’t have the time in mid-season to address every query regarding last night.  We do our best to provide you with delicious veggies despite the extreme weather.

We hope to see you down at the farm Thursday evening!

Thanks for your support.