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Chatfield Farms CSA e-news: August 14 -19

Posted 9/11/2015 3:32pm by Josie Hart-Genter.

 Dear Shareholders,

We hope you are ready for another week of bounty! Keep in mind the honey this season is plentiful and we will have several weeks of honey to go around for everyone. They bottle each batch fresh out of the hive so there is a limited amount in the beginning phases.

special invitation:
Shareholder gleaning day (come and harvest your own crops)! Next Sunday, Sep. 20 from 10 a.m. to noon. Please bring your own tools and bags. There will be staff onsite to show you which crops can be harvested. There will be signs marking the row you can pick from but please do not pick crops that are not flagged as we are still working with big portions of the field.

Directions to the far fields:
Park in the Visitor Center lot and walk through the park,  (you will head through our washstand area and out onto the dirt road. Pass the "staff only" sign past the pond, past the beehives and turn left into the gate. 

produce list for 14 -19
(this list is tentative and subject to change)

head lettuce
kale or chard
bell peppers
poblano peppers (dark green)
white onions
tomatillos
tomato
beets
lemon or thai basil
cabbage
jalapeno
cilantro

featured recipe: fresh salsa verde with tomatillos

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Makes 3 cups

Ingredients

  • 9-10 tomatillos
  • 4-5 bell peppers (substitute a few poblanos for more flavor)
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 teaspoon sugar (optional)
  • 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
  • Salt to taste

 Roast the tomatillos, a few cloves of garlic and bell peppers in a shallow roasting pan. Cover the bottom with water, a splash of oil and salt/pepper. For the next 20 minutes, roast until soft.

Place the cooked tomatillos and bell peppers, lime juice, onions, cilantro, chili peppers, sugar (if using) in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

salsa-verde-blender-1.jpg salsa-verde-blender-2.jpg

Serve with chips or as a salsa accompaniment to Mexican dishes.


some interesting facts about tomatillos:

 Botanical information on the tomatillo, from Purdue University 
 




 



2 Comments »
hch said,
9/29/2015 @ 1:44 am
hdh
Janice said,
10/5/2015 @ 5:43 am
Thank you for the recipe.I will definitely try it. It seems delicious.
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