Chatfield CSA E-news for Oct. 27 - 31
Dear CSA Shareholders,
We still have not heard from many regarding the 2014 CSA Survey. Please take a minute to voice your input about the CSA experience went for you. This year we have an online version for your convenience so you won't see Josie chasing you around with a stack of papers this year! You can also enter to win a jar of Chatfield honey by completing your survey!
2014 CSA Survey
This week is the last regular CSA distribution. We will be at St. John's tomorrow and at the farm like usual on Thursday, Oct. 30th. After a brief hiatus - we will be back for a Thanksgiving Distribution on November 18th and November 20th. Depending on what the weather brings, we will have root vegetables, storage onions/garlic and other crops if the weather cooperates.
Tuesday and Thursday Apple Orders: Please pay for your apple orders (this is in ADDITION to the apple box you receive with your fruit share) when you pick up your box.Cash or checks made payable to Denver Botanic Gardens. Each box is $20.
Last reminder for a winter egg share! We are collecting names of people who are interested and will be in touch with details.
Produce List: Oct 27-31
Dill or Cilantro
Featured Weekly Recipe: Apple Butter
- 3¾ lbs unpeeled apples (1.7kg, about 12 medium)
- 1 tablespoon ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ½ cup apple juice
- 1 tablespoon lemon juice
- Core and cut the apples into eights.
- Place the apples, spices, apple and lemon juice in a large pot and stir to get the spices evenly distributed.
- Cover and cook on medium heat for 30 minutes.
- Using a wooden spoon or something similar, smush the apples as much as possible.
- Remove the lid and continue cooking for another hour, stirring every 15 minutes. The closer to the end you get, the more important this step is or the apples will stick to the bottom of the pan and potentially even burn if you forget about them for too long!
- Turn off the heat and if it's thick enough for you, remove from the heat.
- If you want it a little thicker, let it sit on the burner for another 30 minutes or even longer.
- Using an immersion blender, puree the apple butter. You could also use a blender or food processor, but the immersion blender is the least messy option.
- When cool, pour into containers and refrigerate for up for 5 days. Freeze any apple butter left after 5 days.