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CSA e-news Sep. 27- Oct. 3

Posted 9/27/2020 10:30am by Josie Hart.

Dear Shareholders,

October is right around the corner but we are still filling our days with bountiful harvests and sunny warm afternoons in the fields. We are so grateful for all the food we have curing in the greenhouse and for the resilience of the crops we are still harvesting in our fields. 

We hope some of you made it out to our gleaning day this past Saturday to collect up some of the last sweet summer produce. If you haven't been to the farm lately we encourage you all to come check out the pumpkin patch, corn maze, and stroll through our market garden. Chatfield in the fall is a wonderful place to spend some time enjoying the cooler weather in a beautiful setting, with fun activities with family and friends. 

Thank you to all who brought reusable bags last week, please bring a bag again this week if you are able. 



Harvest list -  Sep 29 & Oct 1

arugula

lettuce mix

french breakfast radishes 

carrots

delicata squash

garlic

dill

 

Featured Recipe -  Arugula Salad with Delicata Squash, Wheat berries, and Pomegranates 

  • 1-2 medium delicata squash
  • 1 tablespoon olive oil
  • Fine grain sea salt
  • 4 heaping cups arugula (or mixed baby greens)
  • ⅔ cup pomegranate arils (or a generous handful of dried cherries or cranberries)
  • ⅓ cup raw pepitas (or pecans)
  • 3 to 4 ounces feta cheese, crumbled
  • 1/2 cup wheat berries, faro, or other grain

Maple-balsamic vinaigrette

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon real maple syrup
  • ½ teaspoon Dijon mustard
  • freshly ground black pepper

INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.
  2. In medium sauce pan bring 1 cup water to a boil. Cook wheat berries for 30 minutes or until soft.
  3. In a medium skillet over medium-low heat, toast the pepitas (or pecans), stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.
  5. Once the squash has had a few minutes to cool, combine the arugula, pomegranate (or dried fruit), pepitas (or pecans), crumbled feta, grain, and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.

Items to buy in the coming weeks:

 Bob and Josie's amazing honey is still for sale! Pick up a jar or two for your upcoming cold-weather treats: stir into your warm oatmeal, drizzle on toast, sweeten your hot drinks.

Flower shares are wrapping up for the season, but we are going to have a couple weeks where you can purchase a bouquet for $10. As a special treat to folks who have been asking all season for flowers! 

Wheat berries grown at Chatfield will be back in stock. 

Please make sure to wash all your produce very well.