News & Blog

Welcome to the blog.
Posted 9/30/2016 5:26pm by Josie Hart.

Dear Shareholders,
Hello folks! We are flying right through the fall season and have had some robust distributions lately; now we will be slowing a bit on what had out as we go into the cooler final weeks. Peppers, basil, tomatoes, summer squash, etc....have all finished. Cooler season crops like radicchio, spinach and arugula are coming on! 

IMPORTANT REMINDER: Gleaning Day is this Sunday October 2nd, from 10 a.m. to noon. Please follow the dirt service road to the greenhouses and park there. Look for a volunteer to assist you at the greenhouses. Don't forget to bring the supplies we have mentioned for picking the crops. 


A New Event for CSA Folks! Yoga at the Farm!

There will be a yoga class offered during distribution from 4 to 5 pm, This Thursday October 6th. The classes will be taught by one of our farmers here at Chatfield, Jackie Beavers, a registered yoga teacher. Jackie has practiced yoga for many years, studied yoga and meditation in an ashram in India. Jackie also went through Yoga Teacher Training and certification in Italy.

She will be leading a Hatha Yoga class, open to all skill levels, at the CSA washstand lawn on the west side of the wash stand.  The class will be a combination of postures (asanas), breathing (pranayama), and meditation as Jackie works to bring balance to the mind, body, and soul through the practice of yoga. Please bring your own yoga mat. If this class goes well, we will add more for the rest of October. It should be a beautiful and fun time. Rain backup will be announced on Thursday if needed. 


Harvest List for October 3 - 7 
spinach or spicy arugula
chard or kale
yellow onions
butternut squash

Featured Recipe: Winter Squash Fritters

Serve these fritters with tomato chutney, spicy Greek yogurt, chopped cilantro or any other sauce you enjoy. They freeze well and are easily heated up in a toaster oven.

1 small winter squash - any variety
2-3 T olive oil
1 egg, beaten
1 medium yellow onion
6 T all-purpose flour
5 T corn meal
1/2 teaspoon
1/2 teaspoon curry powder, paprika, salt, ground pepper
Vegetable or Coconut Oil for frying

Preheat 350. Since the squash lengthwise into halves - bake squash until tender. Once the squash is cooled, mix with egg and onion.

In another bowl mix the dry ingredients and then incorporate the two mixtures together. Heat oil for frying. Drop heaping spoonfulls of the mixture into the oil and fry both sides. After they turn golden brown, pull from the oil and cool on a paper towel or cooling rack. Add more oil to the pan as needed to fry the batch. Whip up a fresh dip and garnish with cilantro.


A Fundraiser for our Veterans!
Please consider purchasing a ticket for our Veterans Farm Fundraiser. Proceeds go directly to the Veterans Program for next year. 


Posted 9/20/2016 12:10pm by Josie Hart.


Dear shareholders,
A few important pieces of CSA information for you today:

Honey Prices - We apologize in advance for the extremely limited amount of honey this year, we wish there was more for all!
Quart: $24.00
Pint: $12.00
1/2 Pint: $6.00

You can pay  by cash or check - please make checks out to Bob and Josie Dolezel. There will be more honey for purchase coming from surrounding regions very soon.


Gleaning Day Date Change: Gleaning day is moved to October 2, SUNDAY from 10 a.m. - noon.
A gleaning day is basically when we invite our shareholders to come out to the farm and harvest crops that have slowed down and are finished producing, but may still have good vegetables that you can pick.  
Please bring your own bags, gloves, scissors and or clippers. Each row crop will be labeled where you can pick. Please do not pick or harvest any other crops you see.

Potential crops that you will be able to pick include: beans, squash,cukes,tomatoes,sweet peppers, and chard. Please keep in mind this list could change. When you arrive at Chatfield you will take the dirt road off to the right at the bottom of the entrance road. Follow the dirt road until you get to a fork - stay to the right. Enter the area that says "staff only". 

You will park your cars in front of the greenhouses and walk into the field. There will be a volunteer to help guide you, and a staff person once you get into the field. Please email Josie with any questions or concerns.

See you all today or Thursday!

Posted 9/16/2016 5:46pm by Josie Hart.

Dear Shareholders,

We would like to invite you to a gleaning day, Sep. 25th from 10 a.m. to 12 a.m. This is a fun opportunity to come out to the fields and pick left over crops that we have stopped harvesting. More information will come out as we get closer to the day, but we wanted you all to put that on your calendars and save the date.

We have reached the final 6 week stretch of our CSA distributions, and most likely we will end distributions the last week of October. Please note that if we get a snow event before then we may have to end a little earlier - it truly is up to Mother Nature!


Weekly Harvest List for Sep.19th to Sep. 23rd
* This list tentative and subject to change

White onions
Collard greens
Lettuce mix
Green cabbage
Hakurei turnips
Butternut squash
Tomatoes (probably)


Tarragon Salad Dressing


Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil


In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

not exactly the same recipe I posted before (that was miso butter) but this is really good too, and her book is great!
(adapted, only slightly, from Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes)

  • 1 bunch small Hakurei turnips (about 10), halved lengthwise
  • 2 tsp. vegetable oil
  • Salt and pepper
  • 1/2 TB honey
  • Pinch of cayenne
  • 1/2 TB water

Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.

Combine honey, cayenne and water in a small bowl.

Heat a small skillet over medium-high heat. Add remaining tsp. oil.  Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.

Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.

Lavender Garden Tour

Saturday, September 24, 2016 - 10:00 AM

Running Time: 1 hour

Take a stroll through the new Lavender Garden at Chatfield Farms and learn about the different species and varieties that grow well in the Rocky Mountain Region. You will be introduced to different growing methods including growing lavender as a garden perennial, container plant, and agricultural crop. Several other garden features within the Lavender Garden will also be explained, to include the Labyrinth, Rock Garden, Pollinator Perennial Beds and Herb Garden. The tour is led by Angie Jewett, Horticulturist and primary lavender grower on the farm.

Instructor: Angie Jewett, DBG Chatfield Farms Horticulturist Price: $15, $12 member price

Special Instructions: The tour is all outdoors; please dress accordingly for weather and bring water and sunscreen!





Posted 9/15/2016 11:56am by Josie Hart.

Dear Shareholders,

HONEY is here! We have our very own honey from Chatfield Farms, and it's ready! There is an extremely limited supply of the golden stuff. We will be selling today and next Tuesday. Then we will do one more distribution at both locations and that is it.

The remainder of the honey for sale this year will come from an area close to Chatfield, still very regional and collected by the same wonderful bee keepers, Bob and Josie Dolezel.

*Today, there will be an EXTRA bouquet pick up for people who have A FLOWER SHARE.

Thanks all!



Posted 9/3/2016 9:45pm by Josie Hart.

Dear Shareholders,

In a sure sign of the changing season this week we'll have the first winter squash as well as summer squash and melons! 

Important reminder: Please stick to the times of distribution to pick up your shares. As much as we'd like to accommodate everyone's schedules harvest days are hectic and we really can't start distributing produce two hours early or on other days.  

Weekly Harvest List
*this list is tentative and subject to changes based on conditions

white onions
winter squash
summer squash
napa cabbage
last of the melons!

Featured Weekly Recipe: arugula and melon salad

  • 4 cups diced watermelon or other type of melon
  • 1/2 small onion, thinly sliced
  • 1 cup feta cheese crumbles
  • 1/2 cup toasted sunflower seeds
  • 6 tablespoons prepared balsamic dressing
  • 5 cups lightly packed baby arugula
  • Cracked black pepper to taste
In a large bowl, combine watermelon, onion, feta and sunflower seeds. Drizzle with dressing and toss to coat. Add arugula and toss again. Sprinkle with pepper and serve.

Rachel's Kim Chi

Kimchi - Spicy Fermented Cabbage

The first part of this recipe is for making a kimchi paste - after you make the paste you simply shred napa cabbage into a ceramic crock or pot with a lid, add the paste, stir it in and let it ferment a day or two. Typical kimchi has salty squid added to it and this recipe excludes the squid but still uses fish sauce. You can replace fish sauce with soy sauce if you wish.


1.5 cups water

1/4 cup AP flour (since I never remember to buy sweet rice flour)

2T sugar

1/2 c fish sauce (use a smaller amount of soy sauce to make it veggie)

1 cup Korean hot pepper flakes. It's pretty critical to get the Korean kind. They may sell them at Pacific Mercantile downtown, definitely at HMart on South Parker Rd., or online.

Additional kimchi Ingredients:

1 - 1/2 napa cabbage head (depends on the size of the cabbage but approx. 7 pounds of cabbage) 

1/2 cup or less garlic

1 T ginger

1/2 cup onion  

10 diagonally-sliced green onions

2 cups amount of chopped leek

2 cups of julienned Korean radish (can use daikon), 

1/4 cup of julienned carrot

I ferment the cabbage mixture outside the fridge only for a day or two, then in the fridge. You can start eating it at any point. It may bubble; that's fermentation. Don't seal it tightly! Anyone you may want to smooch after eating kimchi must also eat kimchi!


Posted 8/20/2016 11:34am by Josie Hart.


Dear Shareholders,

It can be hard to quantify the value you are getting by purchasing a CSA share: it’s in the quality of the produce, which is much higher than that found in an average grocery store; it’s in the time or hassle saved by avoiding crowds and parking issues at farmers’ markets; it’s in the relationships built through being part of this community. 

While value is found in all of these ways and more, we wanted to highlight another way: price.

In an effort to make our comparison as “apples to apples” as possible, we’ll compare the CSA to a farmers’ market (prices based on average Denver markets). Your share at the beginning of the season cost you $500 for approximately 23 weeks of produce. That averages out to a little under $22 a week. 

First, let's take a look at the early season shares of this year:

CSA Produce Item                                      Farmer's market price

1/2 # salad mix                                         $4 
collard greens                                           $3
hakurei turnip                                            $3
lettuce heads, butter or red                        $2
green garlic                                               $3
parsley                                                     $2
cilantro                                                     $2

The price for this early season share at a farmers’ market would cost approximately $19--very close to the weekly amount ($22) you are paying. 

Now, we’re in peak season. Let's look at last week's CSA share:

CSA Produce Item                                      Farmer's market price

3/4# green bush beans                               $2.50      
2# heirloom tomatoes                                 $8
1# bell/Anaheim peppers (4-5)                     $4
2 red onions                                               $3
1 head romaine lettuce                               $2
1 bunch basil                                             $4
5 hot peppers                                             $2
1 bunch kale                                              $3.50
1 bunch mint or tarragon                             $2

If you had purchased last week's share at farmers’ market, the total would have been an estimated $31; that’s $9 more than your weekly share.

And don’t forget the additional items that we price affordably for you as a member, such as our fresh-cut bouquets for $5 or free-range eggs for $5.50.

Supporting a CSA is surely not just a cost-saving thing; it is a movement and a way to keep your money in the local economy. To wrap up, I’d like to share this quote from a great local economy thinker and supporter of Colorado farms:

“When we join a CSA, we are making peace. When we shop at the farmers’ market, we are making peace. When we take a little of our money out of Wall Street and put it into small, local, or organic food enterprises near where we live, we are producing small quotients of peace.” Woody Tasche (SLOW MONEY JOURNAL – SPRING 2016).                  

Weekly produce list: 

this list is subject to change based on conditions

Napa cabbage
Head lettuce
Summer squash or pickling cucumbers 
Hot peppers  



Notes from the field: Wami Wofi hot peppers

CSA Manager, Phil Cordelli

This week we’ll be handing out Wamae Wofi peppers, a Korean variety which was brought back to the US by one of the horticulture staff here at the Gardens. Last year we ran out of the original seed packet and so we used saved seed from the 2014 crop. When we saw the fruit last year we realized that the name we got was incorrect; it was in fact “Wamae wo F1”, a hybrid. We didn’t know it was a hybrid since the writing on the seed packet was all in Korean! Hybrid varieties don’t come true from seed due to unstable genetics, so most growers don’t save seed from them. When we saved seed for this year we selected two variations: the usual thin-walled, moderately spicy form; and a larger, milder and sweeter form we called “scrunchy top.” There are variations of each form out there, varying quite a bit in spice levels, so enjoy whatever variation you get! This is one of the reasons we love working for Denver Botanic Gardens--the opportunity to experiment!  










Posted 8/12/2016 7:30pm by Josie Hart.

Dear Shareholders,

We are officially in the middle of the season! With school starting soon, sometimes it feels like the end of the summer - however for a farm in Colorado we are just hitting our stride with tomatoes, peppers and coming soon...melons! As you will read in this edition, we have some really wonderful melon varieties.

Many Farmer’s Markets around Colorado this week are celebrating tomatoes. Which I think is a great idea! Look for our tomato guide at your next pick up so you can check out all the different types of tomatoes and their names. We will also be sharing additional recipes at distribution so you can get inspired by our awesome tomatoes.


harvest list for August 15-19 *this list is tentative and subject to changes based on conditions

anaheim or poblano peppers
red onions

weekly featured recipe: chickpea, barley salad with mint (Vegetarian)

Produce 2 cups Chickpeas 2 tbsp Mint, fresh 2 Zucchini, medium

Condiments 1 tsp Lemon juice

Pasta & Grains
1/3 cup Pearl barley - cook then cool or prepare ahead of time

Baking & Spices
3/4 tsp

Salt Oils & Vinegars 1/4 cup Olive oil, extra-virgin 1 tsp White wine vinegar

Dairy 3 tbsp Feta cheese – very important here but use the cheese you like!

Chop up everything and toss with the liquids. If you are out of zucchini - which I would find hard to believe but still, then replace the zucchini with chopped tomatoes. Trader Joe's has many options for quick, easy grains similar to pearl barley that only take 10 minutes to cook and can store in the fridge for up to a week if it's sealed (not to endorse Trader's but I like their quick grains). 

For those of you who pick up on Tuesday and haven't met her yet, here she is with her favorite melon, the Moon & Stars watermelon. And here are a few words from her as we continue to introduce our crew:



Convivial: adjective: Relating to, occupied with, or fond of feasting, drinking, and good company

A friend recently asked why I do this work. He asked "What is your strength? What makes you feel ultimately satisfied?" I believe that my strength is in appreciating relationships, in recognizing patterns. Farming is above all else, about relationships. The relationship of nitrogen to carbon in the soil, the relationship between the weather and the timing, between the vegetable plant and the weeds around it, competing for resources, racing to the sunlight.

The relationship of the farmers to their tools, of the plants to the bugs that harm them and the bugs that help them. Once upon a time I went to college wanting to study physics. The patterns of the universe were fantastic and engaging, and even the math equations that described the phenomenon were beautiful because they described relationships between beautiful processes. But oh, how those descriptions pale next to the simply indulgent luxury of eating a darn good tomato with basil and olive oil on toast! How could the calculus of stars be more gorgeous that the sweetness of a Moon & Stars watermelon running down your chin?    

The sheer joy of eating and sharing food is one of the best parts of being human. Wendell Berry, my favorite author (and a farmer himself), has said that "Healing is impossible in loneliness. Conviviality is healing." And who of us hasn't been healed at some point by food? By a lovingly made pie? By a meal shared with friends and loved ones? The relationship between the farmer and the people they feed is one of conviviality. We all work to heal the connection between ourselves and our food, between ourselves and the land. Thank you for being our community.

Thank you for sharing this feast with us. This week, maybe have a feast. (Remember, tomatoes on toast definitely count as a feast-it's all in the attitude) Feast with your families, your friends, yourself, and indulge in being human. 

In Conviviality,

Posted 8/4/2016 10:42am by Josie Hart.

Dear Shareholders,

Please ignore the pre-programmed message you received last night. We are doing pick up at the following location just for today: 

Hildebrand Ranch Open Space lot, just next door to us at 9880 West Deer Creek Canyon Rd. Less than five minutes further west down Deer Creek Road on your left. It is an open space park with plenty of parking.

FLOWERS for SALE today! Pick up a beautiful bouquet for just $5!

Thanks All!

Posted 6/17/2016 4:54pm by Josie Hart.


Dear Shareholders,

We're ever so close on a whole host of crops: we harvested the first few summer squashes today, the cucumbers are just beginning to flower, and our earliest variety of garlic, Tempico Rojo, is almost ready to pull.

Good times ahead! Betzi is proud of this one she pulled, though she herself declined to be photographed. If you can bear to turn on the stove to steam some beets, our recipe for this week is best cold, very refreshing for a summer day!

harvest list for June 20-24

salad mix
garlic scapes

featured recipe: beet and mint salad


5 beets, peeled and cut into 3/4-inch pieces
4  blood oranges
1⁄4 cup coarsely chopped mint
1  tablespoon freshly squeezed lemon juice
1  tablespoon champagne vinegar
1  small shallot, minced (or garlic scapes!)
1/2  teaspoon honey
1⁄4 cup extra virgin olive oil
freshly ground black pepper
3  ounces crumbled feta or goat cheese

Steam the beets until tender, about 15 minutes.
Transfer the beets to a bowl and let cool completely.
Using a sharp knife, peel the oranges, removing all of the bitter white pith.
Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick.
Add the oranges to the beets along with the mint.
In a small bowl, whisk the lemon juice with the vinegar, shallot, and honey.
Whisk in the olive oil and season with salt and black pepper.
Pour the dressing over the salad and toss gently to coat.
Add the cheese and toss again.

important reminder: going out of town

If you are going out of town, you can have anyone pick up your share for you. You don't need to let us know, you can make whatever arrangements work for your family. Also, if you need to change your credit card, email or other account info, you can do that from the member portal found on our homepage. 

If you have questions accessing information or you need assistance with something, please email Josie at 

Posted 5/20/2016 4:24pm by Josie Hart.

 Dearest Supporters,

Next week we'll have a special early pickup for the Supporting Shareholders. Come meet your farmers! We'll have snacks and drinks made with produce from the farm.  This pickup will include bok choy, spinach, chives, mint, tarragon, and lovage.

We're excited to see you again / meet you! Please make sure you know where you will pick up - Tuesday at York St. or Thursday here at Chatfield! 

Tuesday distribution starts at 4p.m. on the south side of the top level of the parking structure. Thursday starts at 3:30 p.m. in the washstand near the historic ranch buildings. At both locations - look for the signs "CSA Distribution". 

Crunchy Bok Choy Ginger Salad

1 medium bunch bok choy

 1 cup shredded radishes

 1/2 c. slivered sweet orange, red or yellow peppers

 1/4 c. finely chopped chives WITH FLOWERS for BEAUTY

 1-inch knob of ginger root, grated

 2 T. each chopped mint and cilantro

3 T. rice vinegar

 2 t. honey

 1 T. salt

 pepper to taste

Thin slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand - wilt vegetables, about 1/2 hour. Rinse, drain and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings.

mark your calendar:
The very special Farm to Fork dinner will be Sunday, September 10th this year at 6 p.m. You and a guest will have two complimentary tickets to attend. This is an intimate evening with your farmers and this year we are partnering with SAME Cafe of Denver! It should be a great mix of food, cocktails, flowers and friends! 

farm update: 

Crops are looking great and everything is going in nicely. We have a great farm staff this year! Here is a picture of Farmer Betzi, making her first set of beds on the tractor! Great work Betzi!