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Posted 1/2/2018 11:32am by Josie Hart.

Dear %%user-name%%,

It's that time again! Vegetable, flower, egg, mushroom and fruit shares are available now for the 2018 Chatfield Farms CSA season. 

Click here to begin your renewal process. Or just copy and paste the link below into your browser:


We look forward to having you back this season.

Your friends at,
The Chatfield Farms CSA


Posted 11/20/2017 6:10pm by Josie Hart.

Hello Supporters~

A box will be delivered on your front porch tomorrow during the day! Thanks for sending in your address, and THANKS again for all your support.

From our families to your family - Happy Thanksgiving!

Here's to good FOOD!
Winter Squash
Watermelon Radish
Red cabbage
Romanesco Broccoli
Hakurei Turnip
Lettuce Mix
Dried Hot Peppers
Storage Onions

 See you next Spring!

Posted 11/16/2017 12:08pm by Josie Hart.

Dear Shareholders,

We would like to say thank you for all your support this season. Please fill out our end-of-season survey, and let us know what you loved and what we can work on! We apologize for the auto reminders about distribution - they are turned off for good now. We are already missing having the fresh vegetables in our lives and are sure you are too.


Phil's little Levy continues to grow and get stronger and we are all so happy to have a new farm family member. 
The farm staff is ready for a quieter, inward period where we can rest and reflect. We hope you all can do the same and we will see you next spring. 

Supporting Shares:
We will deliver holiday produce boxes this coming Tuesday, the 21st. If you are not home during the day, do not worry, the items inside will be fine until the evening. Please email with your current address so we make sure you receive your Thanksgiving vegetables and other storage items.

The Volunteer Party - Homemade door prizes and plenty of merriment!
December 7th, at 6 p.m. we will gather for dinner and drinks in the Green Farm Barn for our annual volunteer appreciation party.  If you have more than 16 volunteer hours and haven't yet RSVP'd please do so today! Please email Marissa. 

The Art T-shirt Contest
We haven't received any completed artwork yet for the CSA T-shirt project! Please consider making a sketch, painting, block print, photograph, digital design or other and send it in! If you don't have a scanner, you can drop it off with us and that will enter you to win the contest!


From all of us at the farm, we wish you a Happy Thanksgiving and hope to see many of you at the volunteer party!


Posted 11/1/2017 10:00pm by Josie Hart.

Hello everyone,

Please ignore the auto-reminder for tomorrow's distributions. We are finished for the season.

Thanks so much for all your support everyone!


Posted 10/13/2017 12:50pm by Josie Hart.

Dear Shareholders,

As we wrap up another great season, we would like to remind you of a few dates:

CSA Craft Fair:

October 26, at the farm, we will have local makers bring their finest goods for sale. This is a great time to stock up on holiday gifts and items just for you - that were made by your farmers, veterans and friends. We have a talented bunch and this event is always fun. Warm cider and cookies will offered. Please join us (most of you have to in order to pick up your share!).

Add on shares:
- Fruit will end Oct. 26
- Mushrooms, bread, eggs and Balanced Belly Shares are finished.

CSA Distributions:

 - Oct. 24 and Oct. 26 will be the last distributions.
 -  Supporting shares will receive a Thanksgiving delivery before the holiday
 - Some of you still have balances on your account, you will be receiving a final bill, due November 15th.
 - Volunteer Shareholders will receive a reimbursement check before December 15. If you qualify, please email your current address to Josie Hart, 
 - Share Renewals will be available starting in January. You will have the entire month to renew your CSA share before we open sales to our waitlist. 
- Surveys - you will receive a link for our survey and we will have them available to folks at distributions. PLEASE fill out a survey - it's the only way we can learn and improve our operation. We appreciate the time it takes, we really do.

Questions or comments? Please let us know!

A special project:

We accepting original artwork to be the ace of our new CSA T-shirt! If you have a piece or want to create something that reflects our farm, community and produce, please enter! If your piece is chosen, you will receive a prize and a free T-shirt. Take a high quality shot of your art and email us! 

This Sunday we will send out a harvest list with weekly recipes.



Posted 9/26/2017 1:46pm by Josie Hart.

Dear shareholders,

We wanted to correct an error from last week's newsletter, regarding the fruit share for October:

Oct. 3&5- Apples, Italian plums and cider (equal to 3 lbs. fruit) Oct. 10&12- Apples, pears and cider (equal to 3 lbs. fruit) Oct. 17&19- Apples and cider (equal to 3 lbs. fruit) Oct. 24&26 - Apples or pears and cider 


Our very own Chatfield Farms honey is available for sale starting today and will be for sale at distributions while supplies last. There are three types of honey this year: the light usually tastes the sweetest and brightest, the medium is the most full-bodied classic honey flavor and the dark honey is a complex, more savory or molasses-type flavor.

Prices (cash or check please):

Quarts: $25.00
Pint: $13.00
1/2 pint: $7.00

Please limit two jars a person in the beginning until most members have been able to purchase the honey and then we can release the rest for final sales.

Green Tomato Recipes: from CSA shareholder Jan Hanson will be hosted on our BLOG section of our website 



Posted 7/21/2017 11:31am by Josie Hart.

Dear Supporting Shareholders,

We are pleased to announce the date for our annual Farm to Fork dinner - please join us Sep. 9th at 5:30 p.m. in the Deer Creek Stables event area.

Every year we bring in special partners to celebrate the peak season's bounty with a farm dinner and drinks.

This is our way of saying thank you for supporting our CSA farm. 

We will send out an electronic invitation soon, so please mark your calendars now. When you RSVP, please let us know if you have any dietary restrictions.


Josie and Phil


Posted 7/2/2017 3:45pm by Josie Hart.

Dear Shareholders,

Happy Fourth of July! The corn for our maze this year is knee-high, and the farm is in full bloom! We hope you can come and take a look at all the beautiful gardens we have in addition to the vegetable fields. Are you ready for your holiday BBQ? Try out a healthy makeover to some of the standard BBQ side dishes such as kale chips and seared scallions with a spicy dip? Or how about mashed kohlrabi topped with aged cheddar? Of course there's always a simple fresh salad with thyme vinaigrette you can add to your menu as well. 

Whatever you do for your holiday meal, we hope our vegetables are nurturing and you enjoy the fresh flavors.

July 15th from 9-5. this is a free event with live music, kids' stuff, food trucks, classes and so much more! Come see the blooming lavender and your vegetables! 

Harvest List for July 2 - July 8


*Please note the exact share may change due to weather or crop conditions and half/full share availability - we may have a few more items ready by Tuesday*

Organic Bing Cherries will be handed out to Tuesday shareholders - Thursday already received theirs. 

Featured Recipe: Turkish Purslane

This is a great public garden story - as I was out weeding the flower beds that go into the bouquets for you all, i looked up and saw a woman with a huge grin and her camera staring at the ground. She was shouting in Arabic for her husband to come see what she was looking at. He starting shouting as well and they both on their hands and knees with smiles.

They had discovered purslane! the woman was so overjoyed she had tears in her eyes. She is a doctor from Turkey, who had moved to the states and was living in an apartment. She doesn't have space for a garden and hasn't been able to purchase purslane in the grocery store.

I explained to her that most Americans think of the plant as a weed they toss into their compost pile - she couldn't believe it! "This plant? It is packed with the most omega 3 fatty acids out of all the vegetables and has a ton of vitamin C. It is so good for your skin and tastes great!"

She was so excited to see the plant that she offered to weed the flower bed with her husband. They filled up two bags of purslane and left us with recipes, stories and grateful smiles!

So we give you her one of her recipes for purslane:

'Yo─čurtlu Semizotu'


  • 1-2 large bunches of purslane (enough to yield 4 cups of leaves)
  • 3 cups plain Turkish strained yogurt or plain Greek yogurt
  • 2 large garlic cloves, crushed
  • 1 tbsp. olive oil
  • salt and pepper to taste



First cut off any roots from the purslane. I always wash and drain it twice to make sure there is no soil or grit left on the leaves.

Separate the leaves from the stems. You can save the stems for use in other recipes if you wish. Spin the leaves in a salad spinner to remove any extra moisture.

In a separate bowl, whip together the other ingredients using a wire wisk until smooth and creamy. Adjust the amount of salt and pepper to your taste.

Add the purslane leaves and mix together well. Make sure all the leaves are covered with the yogurt mixture.

You can serve it immediately, or cover and chill it for several hours or overnight. The flavor actually gets better if the salad rests for a while. Gently stir it again before serving.

Our friend puts hers on toast in the morning which is refreshing - but you can also use this like any tzatziki sauce. It's also great on strained chick peas with some extra mint leaves.



 And here she is, of course, with purslane in her mouth!

Have a great holiday everyone!

Posted 6/29/2017 2:25pm by Josie Hart.

Dear Shareholders,

A few updates for the holiday season: we are having distribution on Tuesday, July 4th. What a truly patriotic way to spend your holiday - supporting farmers!

Additionally, today and next Tuesday we will be distributing our first round of organic Palisade cherries. Each fruit shareholder (separate from the veggies) will receive one bag of these juicy treats! Please remember to sign for your share.

Have a great holiday - and we appreciate you being a part of our community.




Posted 6/18/2017 1:27pm by Josie Hart.

Dear Shareholders,

In our crop planning we try to incorporate the staples as well as crops which might be a bit off the beaten path. This week we'll be harvesting kohlrabi, which might be new to some. The name comes from the German Kohl ("cabbage") plus Rübe or Rabi ("turnip"), because the swollen stem resembles the latter, though it grows above ground. Kohlrabi is the same species as the wild cabbage plant (Brassica oleracea) but has been bred to have a giant succulent stem. The taste and texture of kohlrabi is similar to a broccoli stalk, but milder and sweeter, with a higher ratio of flesh to skin.

Kohlrabi can be cooked as well as eaten raw, but on these hot days raw kohlrabi is so refreshing I much prefer it raw. See below for a really quick recipe which requires hardly any time at a hot stove, both important considerations now that the farm is in full swing!


Harvest List for June 19 - June 24

garlic scapes
salad mix
chard or kale

*Please note the exact share may change due to weather or crop conditions and half/full share availability*


Featured Recipe: Couscous with kohlrabi and chermoula dressing


  • 1 teaspoon minced garlic (or scapes!)
  • 3 tablespoons olive oil
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced parsley
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • salt
  • 3 cups cooked couscous, cooled to room temperature
  • 2 cups peeled, diced kohlrabi
  • 1/2 cup diced radishes


Mix garlic, cilantro, parsley, paprika, and cumin. Stir in lemon juice and olive oil. Mix with couscous, kohlrabi, and radishes. Add salt to taste. Makes 4-6 servings.