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Posted 6/15/2014 9:58pm by Josie Hart.

Dear CSA Shareholders,

The plants are looking great with the recent rain! We have begun to sell mushrooms, goat cheese and to distribute our egg share. Please let us know about the quality of these items. We partner with small farms and want to make sure, just like our produce, they meet your expectations.

Chatfield is looking very beautiful with flowers in full bloom, coyote pups running and playing, cottonwood fluff drifting through the filterd sunlight and the crops growing bigger and more lush every day.

*We hope you all join us June 29th, at 3 p.m. for our Open House and Potluck event in the CSA washstand!

We are now finished with our new farm stand at Denver Human Services for the month of June. We will be on the 16th St. Mall next Friday, so look for us there from noon to 5:00 p.m. if you would like to stop by! We are directly across from the Verizon store near Champa St.

Produce List for June 16-20
* tentative and subject to change

Beets

Baby Bok Choy

Coriander

Dill

Featured Recipe of the Week: Quick Beet Greens and White Bean Saute

Adapted From "All We Need Farm" Cookbook

Ingredients:

  • 2 tbsp of olive oil
  • 2 tbsp minced garlic chives
  • Your share of beet tops
  • ½ cup of broth – vegetable or chicken
  • 2 cups of cooked white beans drained
  • Salt and pepper to taste
  • 2 tsp of vinegar – malt or apple cider

Heat oil in a sauté pan over medium heat.  Add beet greens and garlic chives.  Stirring to coat the greens with the oil.  Cook for about 5 minutes and add your broth. 

Bring broth to a simmer and add beans, stirring, until the greens are wilted and the dish is hot.  Season with salt, pepper and vinegar. Garnish the top of your beans with minced arugula, chive blossoms or fresh parsley.

 Grower's perspective: Meet the CSA Staff!

We are so lucky at the CSA to have such a family vibe amongst our staff.
Josie Hart: CSA Program Manager. Josie handles the behind-the-scene details like sales, website, marketing, volunteers, and communication for the CSA as well York St. Distribution, the farm stand and outreach projects for the CSA.
Phil Cordelli: Produce Grower and Field Manager. Phil handles all aspects of growing the produce, managing field staff, handling day to day volunteers as well as Chatfield distribution and guides the overall vision and mission of the CSA with Josie.
Jamie Wickler: Produce Grower. In her second year Jamie is integral to the daily CSA operations of produce growing, irrigation management and harvest. Jamie's background is in engineering and brings a strong work ethic to the team as well as data and record keeping.
Chris Krabbenhoeft: Produce Grower.Chris is also in his second year and has a lot of experience as a produce grower/distributor. Chris has an excellent eye for produce at its peak ripeness and top quality. Chris has amazing pace and speed in the field and gets the job done with accuracy and efficiency.
Ashley Koehnke: Produce Grower. Ashley comes to us from Revision International as a grower, and has a lot of experience on farms (she also grew up one)! Ashley is a go-getter with an incredibly mellow and friendly attitude. She also is a massage therapist and a great new addition to the team.
Gerardo Patron-Cano: Produce Grower. Gerardo is very passionate about small farms having a positive affect on the local economy as well as increasing food access in Denver. Gerardo has wonderful enthusiasm out in the field. He is currently a graduate student at Denver University and hopes to run his own farm in the future. Gerardo is also a great new addition to our team.

If you see these people at distribution or on your volunteer day in the field, please tell them what a great job they are doing!    

Egg Shares:  Please bring in a egg carton but we have plenty to lend you too!
Bring Cash: Mushrooms and freshly made goat cheeses are on sale every week! Please note we are trying to increase the quantity of cheese we can purchase from Pine Mountain, however, her operation is still getting started and she is doing her best to provide more yummy cheese. This week she will also have a limited amount of goat's milk fudge to try!

*No meat shares this week. Salmon fillets may be available- bring your checkbook if interested!

Food Safety Note
Please note that although we wash our produce after harvesting, shareholders should wash 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 6/9/2014 5:00pm by Josie Hart.

Hello DBG CSA Members.  

I had so much fun meeting you all last week and I hope you liked the cheeseburgers!

Today is the last day to sign up for the Locavore Delivery meat share. York Street delivery starts tomorrow and Chatfield on Thursday. This bi-weekly share will feature the best grass fed beef and heritage pastured pork from Front-Range family-owned ranches.

Signing up is easy! Email jay@locavoredelivery.com  with your name, phone number and if you pickup at York St. or Chatfield. Then just bring a check this week. A payment plan is available. 

Thank you very much to those who already signed up. You are supporting local ranchers/farmers and we are excited for you to taste the high quality food. Below is an informational sheet with all the details: 

meat share info 

I look forward to seeing you again this week and hope you have an enjoyable rest of your day! -- Jay Burbank
Sales, Locavore Delivery Golden, CO

www.locavoredelivery.com    
Cell: 303-875-1616

Posted 6/7/2014 12:36pm by Josie Hart.

Dear CSA Shareholders,

The plants are looking great with all the rain! 

Produce List for June 9-13

* tentative and subject to change

Beets

Radish or Hakerei Turnip

Kale

Head Lettuce

Parsley and Sage

Featured Recipe of the Week: Kale Salad 

1 Bunch Kale

2 Tbs. Olive Oil

1 Tbs. fresh lemon juice

1 Tbs. course salt

5 sliced Strawberries

Sliced almonds, cashews or other crushed nut

1 tbs. chopped parsley

I clove crushed garlic

Raw kale is a tougher green that does well raw when tenderized first. Shred the kale pretty thin into a bowl. Pour oil, salt and lemon juice on the kale and then gently mash the juices into the leaves until the kale is tender (about 50 strokes). Add the fresh garlic, parsley, fruit and nuts to the top and toss. Set out on the counter covered for a 1/2 hour before serving so kale accepts the flavors.

Egg Shares:  start for everyone this week, please sign for your share.

Bring Cash: mushrooms and freshly made goat cheeses are on sale every week!

Food Safety Note
Please note that although we wash our produce after harvesting, shareholders should wash 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 6/2/2014 2:56pm by Josie Hart.

Dear CSA Shareholders,

Here is the produce list for our second week of distribution. Our crops are coming along nicely with the heat/moisture mix . Our tomatoes are looking great after the recent pruning and trellising work. The various cover crops are over a foot high and are adding a significant amount nutrients to our soil while also cutting down on weed growth.  

Produce List for June 2 - 6 

*This tentative and subject to change

Green Garlic or Chives

Baby Bok Choy

Head Lettuce

Cilantro

Hakurei Turnips

Fresh Herb Choice

Featured Recipe of the Week: Glazed Hakurei Turnips 

1 Bunch Hakurei Turnips

1 oz. (2 Tbs.) unsalted butter

1 Tbs. white miso

1 Tbs. honey Kosher salt

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly.

Add butter, miso, honey, 1/2 tsp. salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat. Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes.

(If the glaze is done before the turnips, add about 1/2 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.) Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes).

 

Grilled Grilled Bok Choy

The best way to have bok choy in the summer is on the grill. Cut the bok choy heads in half. Use a large bowl to soak the bok choy heads in a marinade of your choice (we enjoy combining Bragg's amino acid sauce, olive oil, sesame oil, sriracha hot sauce, salt and pepper with some fresh cilantro).

After soaking the bok choy for about half an hour, grill the bok choy on a cool setting or on the top shelf. When the edges of the leaves turn slightly black and the center is golden brown, remove from the grill and enjoy as a side dish or a topping on your rice noodle soup! 

 

Food Safety Note
Please note that although we have washed our produce once after harvesting it in the field, shareholders 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 5/27/2014 11:15am by Josie Hart.

Dear CSA Shareholders,

We are so excited that our first distributions will be this coming week! Today, the 27 and Thursday the 29 (a few weeks ahead of normal time) from 4 p.m. to 7 p.m. we will be seeing all of you to pick up your first CSA share. 

Directions to the York St. Location: Please head to Denver Botanic Gardens at York St. The CSA distribution is located at the top of the parking structure (in between York and Josephine St.) on the far south-west end. You can park anywhere in that area. Look for tables arranged in the parking area. 

Directions to the Chatfield Location: Please head into Denver Botanic Gardens at Chatfield and park in the top dirt over-flow parking area. Do not park in the lower main lot, as this is reserved for handi-cap and event parking. Head towards the Hildebrand Ranch area and follow the CSA distribution signs to the CSA washstand building on your left at the end of the ranch area. 

*Please look for an email coming out next week with a calendar of events for this season.

Produce List for May 26 - 30

Spinach

Braising Mix or Arugula (baby salad greens)

Chives

Tarragon

Featured Recipe: French Tarragon Salad Dressing    Adapted from Jamie Oliver's Jam Jar dressing series

Jam jar dressings are a fun way to store leftover dressings and are easy to mix and serve.

French dressing: Peel and finely chop ¼ of a clove of garlic • Put the garlic, 1 teaspoon of Dijon mustard, 1 tablespoon minced tarragon, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper ( you can add a dollop of honey to sweeten) • Put the lid on the jar and shake well - store the rest in the fridge.

Egg Shares: The egg share starts June 5th for Chatfield and June 10 for York St. All shares run for 20 consecutive weeks. Please bring an empty carton for your eggs to drop off with us. If you would like more than a couple duck eggs, please contact us.

Meat Shares: Meat shares will begin June 10 for York St. and June 12 for Chatfield. A sales rep. from Locavore Delivery will be on-hand to answer questions about the program at distributions.

Goat's Cheese: Two varieties of chevre goat's cheese will be for sale each week starting June 3rd from Pine Mountain Homestead for $5/4 oz. Please bring cash/check for this product. Herd-shares for milk are still for sale.  Pick up info at distributions.

Gourmet Mushrooms: Fresh, organic mushrooms will be for sale at both distributions for $6 a bag. Please pay in cash/check. Sales will open for mushrooms on the 10th of June as well.

Food Safety Note
Please note that although we have washed our produce once after harvesting it in the field, shareholders 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 5/20/2014 12:48pm by Josie Hart.

Dear Shareholders,

We will start our CSA distributions next week at both our downtown and Chatfield locations. Tuesday, May 27, at York St. and Thursday, May 29, at Chatfield.

What that means to you:

  • Please arrive between 4-7 p.m. only 
  • Bring your own bags: we suggest Ziplocs for greens, left over plastic produce boxes for smaller stuff and 1-2 large reusable shopping bags.
  • You will need to sign in with the name on your account. 
  • Eggs are not ready until the first or second week of June.
  • You will have an opportunity to find out more about (or pay for) our meat shares with Locavore Delivery.
  • If you have questions please contact Josie.hart@botanicgardens.org  
  • Stay tuned for our first weekly CSA newsletter this Friday!

 Thanks Everyone - see you next week!

Posted 5/13/2014 5:05pm by Josie Hart.

Dear CSA Shareholders,

The CSA is thrilled to partner with Pine Mountain Homestead to offer our members raw goat's milk herd-shares, goats cheese and goats milk fudge at our weekly distribution! Pine Mountain is owned and operated by past Chatfield CSA grower, Michelle Cotton. We are happy to support her new endeavor.

Pine Mountain Homestead's small herd of Alpine and Oberhasli goats are pasture-raised in the serene mountain town of Pine, CO. The goats are fed solely on organic, non-GMO grain and hay.   

For details on signing up for the herd-share, please contact Michelle Cotton at michellekcotton@yahoo.com or 206.465.0703 (cell).  Goats cheese and fudge will be offered to members on a first-come-first-served basis each week. You can sign up for cheese in advance. The milk will be reserved for the herd-share members only.  

Read more about Pine Mountain Homestead on the Local Harvest Website Local Harvest - Pine Mountain Homestead, and more about the innumerable health benefits of consuming raw goats milk on the Weston A. Price Foundation's Read about raw milk

 

Posted 5/13/2014 1:50pm by Josie Hart.

 

 Dear CSA Shareholders,

We are pleased to announce a new partnership with Locavore Delivery for our first-ever meat share. Please read through the information and visit Locavore's website at the bottom of this email. All sales and payments go through Locavore, but we are happy to answer questions. If you are interested in purchasing a share please email jay@locavoredelivery.com to reserve your share for either York St. or Chatfield distribution.

2014 CSA Meat Share provided by Locavore Delivery
Biweekly, 20-week program

Tuesday pickups begin June 10                          Thursday pickups begin June 12

Locavore Delivery partners with small Colorado ranches and family farms by providing logistics, sales and marketing support to get products from
their farm to your table.

A biweekly meat share with Locavore Delivery supports
 Small-scale agriculture in Colorado
Sustainable farming practices
Humane treatment of animals
Healthy nutrition for your family

Each biweekly share will include
Grass-Finished Beef
Sangres Best All Natural Beef - Westcliffe, CO
(burgers, kebab meat, steaks, ground beef and more)

Heritage Breed Berkshire Pork
Cone Ranch - Julesburg, CO
(ground pork, pork chops, Italian sausage and more)

Other products will vary 
and may include:
Uncured, Nitrate-Free Bacon
Wild Game Sausages
100% Grass-Fed Bison
Wild-Caught Fish

Two share levels available:

Regular Share
$60/biweekly x 20 weeks = $600 share
Sample share:
1 lb. uncured, nitrate-free habanero bacon
1 lb. grass-finished kebab meat
2 lb. grass-finished ground beef
¾ lb. bone-in heritage breed Berkshire pork chops
1 lb. grass-finished, dry-aged sirloin steak

Double Share
$120/biweekly x 20 weeks = $1200 share
Sample share:
2 lb. uncured, nitrate-free habanero bacon
2 lb. grass-finished kebab meat
4 lb. grass-finished ground beef
1.5 lb. bone-in heritage breed Berkshire pork chops
2 lb. grass-finished, dry-aged sirloin steak

 FAQ and payment Info for CSA meat share 

Printable Info on Meat Share

 

 

Posted 5/12/2014 5:57pm by Josie Hart-Genter.

Hey Everyone!

The Chatfield CSA added a meat share this year. Please click on the link below to see the details!

Read about our Meat Share 

Posted 4/22/2014 6:22pm by Josie Hart.