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Chatfield Farms CSA E-news Oct. 3 - 7

Posted 9/30/2016 5:26pm by Josie Hart.

Dear Shareholders,
Hello folks! We are flying right through the fall season and have had some robust distributions lately; now we will be slowing a bit on what had out as we go into the cooler final weeks. Peppers, basil, tomatoes, summer squash, etc....have all finished. Cooler season crops like radicchio, spinach and arugula are coming on! 

IMPORTANT REMINDER: Gleaning Day is this Sunday October 2nd, from 10 a.m. to noon. Please follow the dirt service road to the greenhouses and park there. Look for a volunteer to assist you at the greenhouses. Don't forget to bring the supplies we have mentioned for picking the crops. 


A New Event for CSA Folks! Yoga at the Farm!

There will be a yoga class offered during distribution from 4 to 5 pm, This Thursday October 6th. The classes will be taught by one of our farmers here at Chatfield, Jackie Beavers, a registered yoga teacher. Jackie has practiced yoga for many years, studied yoga and meditation in an ashram in India. Jackie also went through Yoga Teacher Training and certification in Italy.

She will be leading a Hatha Yoga class, open to all skill levels, at the CSA washstand lawn on the west side of the wash stand.  The class will be a combination of postures (asanas), breathing (pranayama), and meditation as Jackie works to bring balance to the mind, body, and soul through the practice of yoga. Please bring your own yoga mat. If this class goes well, we will add more for the rest of October. It should be a beautiful and fun time. Rain backup will be announced on Thursday if needed. 


Harvest List for October 3 - 7 
spinach or spicy arugula
chard or kale
yellow onions
butternut squash

Featured Recipe: Winter Squash Fritters

Serve these fritters with tomato chutney, spicy Greek yogurt, chopped cilantro or any other sauce you enjoy. They freeze well and are easily heated up in a toaster oven.

1 small winter squash - any variety
2-3 T olive oil
1 egg, beaten
1 medium yellow onion
6 T all-purpose flour
5 T corn meal
1/2 teaspoon
1/2 teaspoon curry powder, paprika, salt, ground pepper
Vegetable or Coconut Oil for frying

Preheat 350. Since the squash lengthwise into halves - bake squash until tender. Once the squash is cooled, mix with egg and onion.

In another bowl mix the dry ingredients and then incorporate the two mixtures together. Heat oil for frying. Drop heaping spoonfulls of the mixture into the oil and fry both sides. After they turn golden brown, pull from the oil and cool on a paper towel or cooling rack. Add more oil to the pan as needed to fry the batch. Whip up a fresh dip and garnish with cilantro.


A Fundraiser for our Veterans!
Please consider purchasing a ticket for our Veterans Farm Fundraiser. Proceeds go directly to the Veterans Program for next year.