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Chatfield CSA e-news for September 3-5

Posted 8/30/2019 10:52am by Josie Hart.

Dear shareholders,

Chatfield honey is in! Just bottled up by Bob and Josie Dolezal, our resident beekeepers. They're very excited about the quality of this year's honey, and I can't wait to try it. Bring cash or check to purchase, $15 a pint.  

I am shocked! -shocked!- to see the month change over in the subject line of this newsletter, though with the cooler nights and now that I'm leaving for work in the pitch black there is a fall feeling in the air. In so many ways it feels like the season hasn't even begun ... melons just flowering, peppers still spindly and with many plants yet to even flower, cucumber plants still vining out and not in full production ... sigh ... a strange season, and a strange one for many of the local farmers I've spoken to as well. And I know they're not lying because nearly all of them want to grab a beer and commiserate. It does help to know you're not the only one struggling!

This week we'll be featuring our treasured Jabaghly garlic. This variety has been developed at Chatfield from seed (well, technically not exactly seed since garlic no longer produces seed, but that's a longer botanical story ...) collected by greenhouse manager Mike Bone which he found growing near the Jabaghly River in Kazakhstan. This is the area where garlic is believed to have originated from. It is believed to be descended from Allium longicuspis, a wild strain of Asian garlic but its origins are still in question. In fact, garlic is one of the world’s oldest cultivated crops. Garlic is mentioned in ancient Egyptian, Greek, Indian and Chinese writings as well as the Bible, Talmud and Quran. Greek, Egyptian, Chinese, and European medicinal texts cite garlic as the cure for many ailments, including impotence, scorpion bites, heart disease, lack of energy, and the black plague! 


  • Garlic
  • Radishes
  • Summer squash
  • Chard
  • Dill
  • Cucumbers
  • Tomatoes
  • Red onions

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

FEATURED RECIPE: Swiss chard and roasted red pepper frittata

This is shareholder Sarah's go-to chard recipe, and as a bonus it uses half a week's egg share as well!


  •  4 tsp olive oil
  • 1 medium onion, chopped
  • 1 bunch swiss chard
  • 1 (5 oz) jar roasted red peppers, drained and chopped
  • 4 large eggs
  • 2 large egg whites
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 cup mozzarella cheese


Preheat broiler.

Heat oil in 10-inch nonstick ovenproof skillet over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 5 minutes. Add chard and roasted red peppers; cook, stirring occasionally, until chard is tender, about 3 minutes.

Meanwhile, whisk together eggs, egg whites, salt and black pepper in medium bowl. Stir in mozzarella. Pour over onion mixture, stirring gently to combine. Reduce heat to medium and cook until eggs are set, 7-8 minutes. Place frittata under broiler and broil 5 inches from heat until top is lightly browned, about 2 minutes. Let stand 2 minutes before serving.