2017 Waitlist

<< Back to main

Chatfield Farms CSA e-news for September 3-7

Posted 9/3/2016 9:45pm by Josie Hart.

Dear Shareholders,

In a sure sign of the changing season this week we'll have the first winter squash as well as summer squash and melons! 

Important reminder: Please stick to the times of distribution to pick up your shares. As much as we'd like to accommodate everyone's schedules harvest days are hectic and we really can't start distributing produce two hours early or on other days.  

Weekly Harvest List
*this list is tentative and subject to changes based on conditions

white onions
winter squash
summer squash
napa cabbage
last of the melons!

Featured Weekly Recipe: arugula and melon salad

  • 4 cups diced watermelon or other type of melon
  • 1/2 small onion, thinly sliced
  • 1 cup feta cheese crumbles
  • 1/2 cup toasted sunflower seeds
  • 6 tablespoons prepared balsamic dressing
  • 5 cups lightly packed baby arugula
  • Cracked black pepper to taste
In a large bowl, combine watermelon, onion, feta and sunflower seeds. Drizzle with dressing and toss to coat. Add arugula and toss again. Sprinkle with pepper and serve.

Rachel's Kim Chi

Kimchi - Spicy Fermented Cabbage

The first part of this recipe is for making a kimchi paste - after you make the paste you simply shred napa cabbage into a ceramic crock or pot with a lid, add the paste, stir it in and let it ferment a day or two. Typical kimchi has salty squid added to it and this recipe excludes the squid but still uses fish sauce. You can replace fish sauce with soy sauce if you wish.


1.5 cups water

1/4 cup AP flour (since I never remember to buy sweet rice flour)

2T sugar

1/2 c fish sauce (use a smaller amount of soy sauce to make it veggie)

1 cup Korean hot pepper flakes. It's pretty critical to get the Korean kind. They may sell them at Pacific Mercantile downtown, definitely at HMart on South Parker Rd., or online.

Additional kimchi Ingredients:

1 - 1/2 napa cabbage head (depends on the size of the cabbage but approx. 7 pounds of cabbage) 

1/2 cup or less garlic

1 T ginger

1/2 cup onion  

10 diagonally-sliced green onions

2 cups amount of chopped leek

2 cups of julienned Korean radish (can use daikon), 

1/4 cup of julienned carrot

I ferment the cabbage mixture outside the fridge only for a day or two, then in the fridge. You can start eating it at any point. It may bubble; that's fermentation. Don't seal it tightly! Anyone you may want to smooch after eating kimchi must also eat kimchi!