2015 Waitlist




<< Back to main

Chatfield CSA E-news for June 23-27

Posted 6/22/2014 1:13pm by Josie Hart-Genter.

Dear Shareholders,

In this issue of the CSA newsletter, we want to highlight some of our upcoming education classes. As a CSA member, you receive a 15% discount. Just one of the ways we like to say thank you for supporting our CSA. We are waiting on a few crops to do more growing before we harvest. Thanks for being patient while these two weeks have been lighter on produce. We reduced the price of mushrooms in this lighter produce time so if you need to supplement your share you can do so with fresh mushrooms.

* NEXT WEEK 6/24 We will be at St. John's Cathedral: 

1350 Washington Street Denver, Colorado 80203 

Please enter the south entrance of the parking lot and leave out of the north exit to keep traffic flowing. Look for our signs on Washington Street to let you know you are getting close.

Produce list for week of June 23-27
Carrots
Lettuce
Bok Choy
Salad Mix
Dill and Cilantro, possibly mint

*Weekly Wild Food: Purslane. These are edible weeds and part of a sustainable lifestyle. We will have recipes at distribution. If you are vegan, we suggest making purslane a normal part of your diet because it is so rich with omega 3 fatty acids usually found in fish and very important a healthy diet.

(Beets came in Thursday so this is more for Chatfield people.) 

Featured Recipes: Pineapple Beet Ambrosia
from Food52 and CSA shareholder Tamara
(Beets came in Thursday so this is more for Chatfield people.) 

 Serves 4
3 cups cubed (1/2-inch) pineapple
1 cup cubed (1/2-inch) roasted beets
1 cup sweetened shredded coconut
1 teaspoon grated ginger
2 tablespoons raw sugar
3/4 cup heavy cream
1/3 cup sour cream
Pinch cayenne

Chop beats and pineapple together. Add the other ingredients (sugar,coconuts, etc) and stir until all beets are coated. Whip cream and sour cream together for a topping. Add a small amount of sugar to taste for cream topping.

 

Moroccan Carrot Salad
Serves 8-10

8-10 carrots

tablespoons Harissa (hot sauce from Morocco, you can make it or buy it)

4 tablespoons chopped preserved lemon (about one lemon or just heat up fresh lemon juice)

4 cloves of garlic chopped

1/4 cup extra virgin olive oil

tablespoons white vinegar

1/4 bunch cilantro

salt & pepper

Cut the carrot to rounds about 1/2 cm thick. Boil 4 cups of water and add salt. Boil the carrot for 10 min until soft but still have some bite to it. Drain, let dry and cool. Mix the carrot with the rest of the ingredients and let it sit in the fridge at least over night. Before serving check and see if the salad needs more salt or vinegar. Serve at room temperature.

*Mushrooms, goat cheese and fudge are all on sale next Week so please try to bring cash! 

CSA Education Classes: Sign up now!

Wild Things Walk – Identification and Uses of Wild Plants for Food and Medicine
At DBG Chatfield,11 a.m., $24 CSA members
Explore the fascinating world of wild edible and medicinal plants. http://catalog.botanicgardens.org/selection.aspx?item=1870 

 

Wild Edible Plant Workshop
At DBG Chatfield,11:30 a.m., $24 CSA members

Experience the new Survival Garden, which features over 30 edible wild plants. Learn how to identify these plants, along with how to prepare them to access their nutritional and medicinal benefits. http://catalog.botanicgardens.org/selection.aspx?item=2219

  

Cook One Day a Week
At DBG Chatfield,2:30 p.m., $30 CSA members, Free for children under 10 

Learn how to efficiently make meals out of the summer bounty from your garden or CSA in this family friendly class. http://catalog.botanicgardens.org/selection.aspx?item=2235  

0 Comments »
Leave a Comment
Your email address will not be posted to the public and we will not send any emails to the provided address except in direct reply to this comment.



Captcha* This question is used to make sure you are a human visitor and to prevent spam submissions.
Leave this field empty


Check this box to receive updates by email when
new comments are added to this item.