<< Back to main

Chatfield CSA e-news for Aug 7-9

Posted 8/4/2018 11:55am by Josie Hart.

Dear shareholders,

It's that time of the season when we are just trying to keep up with the harvests! We harvest all greens and herbs the morning of distribution and pick tomatoes on a regular basis to ensure we are able to pick as close as possible to the height of ripeness and flavor; summer squash and cucumbers we pick every day except Sunday. 

This is unusual but we're going to go back to back with chard this week. We have three plantings all pickable right now, and the harlequin beetles have gotten to our older plantings of collards and kale, so rather than spray pesticides, we'll just mow down the old plantings and wait on the new ones to mature. They're in different fields, and we spent some time actually picking the beetles and their eggs off the plants into buckets of soapy water. That's farming without pesticides!

Below is a recipe from our pickler extraordinaire, Royce, which uses a lot of this week's produce in a novel way. 


  • Onions
  • Potatoes
  • Dill
  • Chard
  • Beets
  • Beans
  • Peppers
  • Tomatoes
  • Summer squash
  • Cucumbers
  • Thai basil
  • Fennel

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

FEATURED RECIPE: Pickled Chard Stems


  • 1-3 Tbsp. sea salt
  • 1 quart filtered or distilled water (not tap, which contains chlorine)
  • 1 bunch chard
  • 1 sprig dill
  • 1 tsp. red pepper flakes (you could also use some jalapenos)
  • Carrot slices (optional)


Prepare a brine by dissolving salt in 1 quart filtered or distilled water. Slice the stalks away from the leafy part of the chard. Chop the stalks into desired sizes, from little chunks to long spears. Put the dill and the red pepper flakes into the bottom of a clean, dry quart jar. Put the chard stalk in and fill the jar with enough brine to cover the stalks but leaving at least 1 inch headspace in the jar. Cover with an airlock fermentation lid or regular lid, tightly closed.

Place the jar in a cool place away from direct sunlight for 24 hours, tasting the chard once it starts to ferment and monitoring it daily. Water may need to be added to keep the chard submerged. Ferment 2-5 days at room temperature. Once chard is fermented to desired taste, place a lid on the jar and store in the fridge. The chard stalks will keep for up to 2 months.