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Posted 7/23/2018 2:47pm by Josie Hart.

Dear fruit shareholders,

We hope you enjoyed those fabulous cherries! Next week will be our first round of peaches from the Hotchkiss area of the Western Slope. We will send you a reminder on the same day so you don't forget to pick them up. There is always a lull between fruit crops in Colorado - especially between cherries and when peach season happens. You have not missed any distributions of fruit after the bags of cherries.

Because we are a CSA, we partner with fruit growers before the season starts - this means that each small farm has their own schedule for when harvest happens depending on several factors from elevation to weather and so on. As we get into apple season, you will be picking up fruit every week until late October.

Thanks so much,

The Chatfield CSA

Posted 7/23/2018 1:29pm by Josie Hart.

Dear Shareholders,

Greetings from Josie Hart, Farm Program Manager! I want to let you know about some very cool and TASTY events we are rolling out just for YOU.


Tuesday (tomorrow) we will be at a new location for distribution! Teller Elementary is located on 1150 Garfield St, 80206.
Same time - 4 p.m. - 7 p.m. plenty of parking.

Chocolate!: Fortuna Chocolate and Chatfield Farms Partner Up

Tomorrow and Thursday Fortuna Chocolate will bring you the very finest in ethically produced chocolate, freshly made by hand with farm ingredients! Please bring cash or card to distribution with you if you would like to support the most delicious and locally made confection around.

Chatfield CSA Workshop Series:

Chatfield Farms is partnering with Five Points Fermentation this year to bring you a new series of workshops to inspire the inner chef and bio-alchemist inside you. Below is a list of classes that you can sign up for:  

MasterClass: Probiotic Pesto Fermenting Herbs Thursday @Chatfield Farms 4:30 - 6
Date TBD   

Don't Drop the Beet: Healing with Beet Kvass
Thursday Sep. 3rd   4:30-6 @ Chatfield Farms   

Orange Power: Carotene, Carotenoids and Carrots Antioxidants for Life
Thursday October 11 @ Chatfield Farms from 4:30-6   

 Sour Magic : Saurkraut, the Patterns & Practice of Fermentation

Thursday in November @ Chatfield Farms from 4:30-6             

Space is limited on these classes, as they will take place in the outdoor kitchen during CSA distribution so please SIGN UP NOW.

Posted 7/21/2018 10:07am by Josie Hart.

Dear shareholders,

It's Lavender Fest! If you're sipping your coffee and wondering just how you'll spend this beautiful Saturday, come on down to the farm!


With a concert happening this week on Tuesday we'll be moving distribution to Teller Elementary at 1150 Garfield St (80206). The parking lot is located on the north end of the building on the corner of 12th and Garfield. Look for our tents and box truck. Thursday's distribution is same time, same place.


  • Arugula
  • Fennel
  • Beets
  • Parsley
  • Peppers
  • Kale
  • Summer squash
  • Cucumbers

*Please note the exact share may change due to weather or crop conditions*

FEATURED RECIPE: Carrot Fennel Soup


•2 medium fennel bulbs with fronds
•1 pound carrots, quartered lengthwise
•1 medium onion, quartered
•1 garlic clove
•5 tablespoons extra-virgin olive oil, divided
•2 1/2 cups broth, chicken or vegetable
•2 1/2 cups water


Preheat oven to 450°F with rack in lowest position. 
Chop enough fennel fronds to measure 1 tablespoon and reserve. 
Set aside stalks and remaining fronds. 
Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 
Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes. 
Blend half of vegetables in a blender with broth until very smooth. 
Transfer to a medium saucepan. Repeat with remaining vegetables and water. 
Thin to desired consistency with extra water and simmer 2 minutes. 
Season with salt and pepper. 
Serve soup sprinkled with reserved fronds.


Posted 7/7/2018 12:16pm by Josie Hart.

Dear Shareholders,

On Saturday July 21 from 9am to 5pm we'll be hosting our annual Lavender Festival here at Chatfield. For anyone interested in taking a closer look at where all your produce is grown we'll have farm tours as well as classes, live music, food and drink. Check out the Chatfield Farms website for a list of classes. Walk-up classes are available but seats are limited so advance registration is recommended.


  • Onions
  • Chard
  • Bok choy
  • Lettuce
  • Hakurei
  • Beets
  • Summer squash
  • Mint

*Please note the exact share may change due to weather or crop conditions*


Today's recipe is inspired by our most passionate chard enthusiast Katie. For weeks she brought in leftover chard quiche for lunch. One week happened to be light on leftovers for me, so I admired her foresight, and made some myself, more or less like the recipe below. I love the chard flavor in this, and the slight crunch of the chard stems, and best of all I think it tastes great cold too! 


  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 bunch chard, chopped, stems and all
  • 2 tablespoons oil
  • salt and black pepper
  • 6 eggs
  • 1 cup shredded cheese
  • 2 pie crusts

Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan and cook until just wilted. Beat eggs in a bowl, mix in cheese, salt, and chard mixture. Pour into pie crusts. Bake until a knife inserted into center comes out clean, 30-40 minutes. Makes 2 pies.

Posted 6/30/2018 12:32pm by Josie Hart.

Dear Shareholders,

This week we'll start pulling our earliest variety of garlic, Tempico Rojo. It is a smaller variety but packs a punch, with purple stripes and purple wrappers on the cloves. These are fresh, not cured like our main season garlic, so keep it in the fridge if you don't use it right away. 

We'll have one more week of cherries for the Fruit Share, and then a little break until early peaches come on. 


  • Garlic
  • Kale
  • Carrots
  • Basil
  • Hakurei turnips
  • Dill

*Please note the exact share may change due to weather or crop conditions*

FEATURED RECIPE: Kohlrabi Carrot Slaw

Another simple one, folks (I hope I'm not being too redundant with the raw salad recipes but these are my ideal summer preparations - I'll leave the more elaborate recipes til fall, and as always send on any ingenious recipes you come up with!)


  • 2 bulbs kohlrabi (peeled and grated)
  • 1 apple (cored and grated)
  • grated carrots
  • 2 tablespoons roughly chopped parsley
  • salt and black pepper
  • juice of 1 lemon
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil

Using the largest size holes on a box grater, grate the carrot, kohlrabi and apple into a large bowl (watch your knuckles!). Toss with parsley, oil, vinegar, mustard, lemon juice, salt and pepper. Serve!

Posted 6/26/2018 5:24pm by Josie Hart.

Dear flower share friends,
We are excited to start the flower share a little early this year! Today or next Thursday you will receive your first flowers. For folks picking up today, you will get one bunch of snap dragons, one bunch calendula, 2 asparagus ferns and one perennial stalk. As we get more into the season, we will increase the amount of flowers you will get in your share. 

The flower share this year is more of a "DIY" share. We will give you a variety of pre-bunched flowers and you can build your own bouquet when you get home. Each week, you will receive a mix of foliage (asparagus fern) different colors and varieties of flowers and some "fillers" like perennial yarrow or bee balm, etc. to fill out your bouquet. 

Make sure to put your flowers in water when you get home and change the water daily so your fresh cuts last a week or more. 

Please email me if you have questions about your flowers. You will pick up every other week - so today is our first Tuesday and next week will be our first Thursday.  

Josie - Farm Program Manager 



Posted 6/16/2018 12:12pm by Josie Hart.

Dear Shareholders,

We try to spray even organic pesticides as little as possible, and we try to be as transparent as possible in all our practices. This week we sprayed a mixture of pyrethrum (derived from plants in the daisy family) and spinosad (a soil bacteria) on our potatoes to keep the flea beetles at bay. We scout for pests on a weekly basis and we try to spray early enough that we don't have to deal with a large population, which only necessitates more spraying ... 

Our main focus however is on growing strong and healthy plants which will not be as susceptible to insect damage, and more likely to withstand serious injury when insects do find them. Below are some thoughts from Katie regarding exactly how insects find the plants they like to feed on (we have a lot of time together out in the fields to speculate on all sorts of topics!). 

Once again (I never tire of talking about it!) the way to grow healthy plants is to build the health of your soil, and so our most important crops never get eaten. This week we mowed down the cover crops on the beds where we'll plant fall crops. Here are some photos of Maddy trying out our newest piece of equipment, the sickle-bar mower:


Katie says:

At Chatfield we work throughout the season to minimize the damage done to crops by common pests such as flea beetles, cucumber beetles, and squash bugs. Such pests are ones that farmers and gardeners alike struggle to control year after year. If you face this issue, and you’re like me, you may wonder where these pests come from and how they locate the specific crops that they feed on. A squash bug, for example, won’t go after crops that aren’t members of the cucurbit family, such as squash, melons, and cucumbers.                

So how do pests locate the right crop? It is believed that insects use chemical smell and taste cues to recognize plants, and that the insects can distinguish between plants based on their differing tastes and odors, determining the plant’s appeal to different insects.  Scientists also argue that visual cues play a role in pests’ location of their host plants. Phytophagous, or plant-feeding, insects are drawn to green things like leaves. Only after pests visually locates a crop will they use their chemical cues to determine whether or not they have landed on the right plant for them. Therefore, while bugs may use three different senses in conjunction with one another to complete the process of invading a plant, they must use them in proper order, and cannot use their chemical smell and tasting cues to direct themselves to crops on the other side of a field. Only once they’ve landed on a plant are they able to identify it.                

Pests like squash bugs overwinter as adults under crop debris, soil clods, and rocks in fields that they’ve occupied the previous season. Squash bugs emerge in the spring, using their cucurbit hosts as a feeding and mating grounds. If crops aren’t rotated through different fields each season, the bugs have a much easier time locating and destroying plants right off the bat.                

So the next time you find that an insect is feeding on the leaves of plants in your garden or on your crops, remind yourself that insects have amazing capabilities, and that produce with imperfections will still nourish you!



*Please note the exact share may change due to weather or crop conditions*

FEATURED RECIPE: Carrot Mint Salad


• 1 pound carrots
• 3 tablespoons golden raisins
• 2/3 cup mint leaves, chopped finely
• 2 teaspoons lemon juice
• 1 tablespoon olive oil

Grate carrots. Combine with olive oil, raisins, lemon juice, and mint. Season with salt and pepper, toss to combine well, and serve! 

Posted 6/9/2018 3:00pm by Josie Hart.

Dear Shareholders,

This week we've got garlic scapes coming on. Scapes are the curly, tender green stems that shoot out from hardneck garlic plants and would eventually flower if we didn't pick them. By harvesting them, we redirect energy back down into the bulb as it matures. Scapes can be used in place of garlic in any recipe, or can be roasted or grilled by themselves.

As we wait for peas to bounce back (they just started flowering now), with broccoli munched, and two seedings of spinach seeing poor germination in the dry and heat we'll be a little lighter than usual in number of crops for the next few weeks. Thank you for sharing in the successes and failures which happen in the course of a farm season! 


Garlic scapes
Bok choy
Herb choice
Broccoli raab

*Please note the exact share may change due to weather or crop conditions*


This is my go-to kale preparation for summertime. "Massaging" the kale turns it dark green, as if its been cooked, and the avocado and toasted nuts add creaminess and crunchiness to the dish. Salty, sweet, creamy, crunchy ... YES!

• 1 bunch kale
• 2 tablespoons olive oil
• juice of 1 or 2 limes
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 avocado, cubed
• toasted almond slices
• Salt and pepper

Chop the kale very finely and put it in a large salad bowl. Combine olive oil, soy sauce, lime, vinegar, garlic, salt, pepper. Use your hands to vigorously mix it all together, for just a little while longer than you think necessary, maybe 2 minutes. Place in the fridge for about half an hour. Toast up some almond slices (or other nut) in a hot dry pan until just browned. Add avocado and nuts to the bowl just before serving.


Posted 6/2/2018 1:26pm by Josie Hart.

Dear Shareholders,

A big thank you to our volunteer crew this year as we move through the summer plantings and set up irrigation and prep beds for fall crops and get everything watered and harvest shares and keep all those crops weeded as best we can! It's a lot of work, especially when the temperature climbs over 90, but so much better with a fun group of people all working toward the same goal: producing the best, most flavorful crops we can! Here's a photo of our staff and volunteers wading through the cover crop to snip those pea shoots on a nice cool harvest morning:



Collard greens or Kale
Radishes or Hakurei turnips
Head lettuce
Broccoli raab

*Please note the exact share may change due to weather or crop conditions*

FEATURED RECIPE: Pasta with Broccoli Raab

Broccoli raab, or rabe, or rapini is a relative of broccoli that is popular in southern Italy. The leaves, flower buds and upper part of the stem are all  tender and edible. Like many Italian vegetables, it does have some bitterness. Cooking it with garlic, lemon and white wine mellows the sharpness of the raab. This is how I like to prepare it, with the white wine and sausage taking it from a humble peasant meal to a rather luxurious one!

• 1 pound orecchiette
• 1 tablespoon olive oil
• 1 pound Italian sausage, loose
• 2 cloves garlic, finely chopped
• 2 cups broth or white wine
• 1/8 teaspoon crushed red pepper
• 1 bunch broccoli rabe
• Juice of 1 lemon
• 1 cup grated Parmesan (4 ounces)
• Salt and pepper


Cook the pasta according to the package directions.

Heat the oil in a large saucepan over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s no longer pink, 5 to 6 minutes.

Stir in the garlic and cook 1 minute.

Add the broth or wine, parmesan, lemon and red pepper and simmer. Add the broccoli rabe cook until tender, 3 to 4 minutes.

Drain the pasta of most of its cooking water and toss the pasta with the sausage mixture. Add salt and pepper to taste.


Egg, mushroom and self-care shares will begin this week. Eggs and mushrooms will be weekly, and the self-care share every other week.

Tuesday is free day at York St. so parking will be EXTREMELY limited. There won't be anything to weigh out, so hopefully we can get everyone their share with a minimum of stress! If it gets bad we can even bag your share up for you and run it out to your car ...

Posted 5/4/2018 6:03pm by Josie Hart.

Dear Shareholders,

I hope you're looking forward to getting the season started as much as we are! Weather permitting, we'll be starting distributions the week of May 29 and 31.

*Supporting Shareholders will have a special pickup and details will be out this weekend as the share box is still being curated. Supporting shareholders are the kind folks that paid more for their full shares and get extra produce throughout the season.

This week we planted five varieties of potatoes; sewed our second round of beets, radishes and spinach; transplanted a bed of head lettuce; and thinned and weeded our first planting of carrots. And all before some needed rain! We have a great crew this season helping accomplish all this. Here they are, in their own words:

Katie: I'm from northern Idaho but I've lived in Denver for the past four years and am a recent graduate from DU. I've spent the last few years working for various farming and urban agriculture organizations and I'm excited to be at Chatfield Farms for the season. 

Adam: Originally from Georgia, I first came to Colorado in pursuit of the ski slopes. I worked in an office for many years and knew that it wasn't a fit. I decided to make a switch to farming and haven't looked back.

Chloe: Hi! This is my first season farming at Chatfield. I enjoy harvesting beets, visiting the farm animals and eating fresh strawberries. I can't wait to try some new recipes with all the veggies we are going to grow this year! 

Maddy: I grew up in Maine helping in my family's veggie and flower gardens. I've spent the last three seasons farming in Boulder, Denver and in my home state. Like my spirit vegetable, the carrot, I love to spend the majority of my time in the dirt!

Royce: I started gardening as a child at my great grandparents' homestead and now I operate my own small urban farm in southwest Denver. In my free time I like fly fishing and mountain biking. 

We'll be seeing you at CSA pick-ups soon!