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Chatfield Farms CSA e-news:September 8 - 12

Posted 9/8/2015 11:19am by Josie Hart-Genter.

Dear Shareholders,

We hope you are enjoying the melons from last week. This season's winners for me so far has been the striped German tomato (the huge light yellow and orange heirloom) and the lemon cucumbers! They make a great combo - instead of a caprese salad, slice up some fresh tomatoes and layer them on slices of cucumber with olive oil, a splash of chopped cilantro and fresh ground salt/pepper. 

*Coming up for the fall: cabbage (red, napa, green) broccoli, collards, winter squash and leeks!

The fruit share will be transitioning from peaches to apples and finally to cider and apple butter. We will continue to have occasional fresh mushrooms and gorgeous fresh flowers for sale as well. 

honey available now!
Yes the honey this year is more plentiful than usual (this year our beekeepers harvested close to 600 pounds and usually they harvest 400). Please do your best to bring exact change with you. If you do not get honey this week, we will have more opportunities in the future weeks. The honey is raw and straight from the comb.

Here are the 2015 prices:

Quart: $20.00
Pint: $10.00
1/2 pint: $5.00

We are currently not selling sauce tomatoes but as we slow down on tomatoes we may have a limited number of seconds tomatoes for sale next week depending on how harvest goes Monday and Tuesday. If you are interested in seconds tomatoes for sauce (these are bruised and overly ripe tomatoes that you can cut up for sauce or soups) we will have a limited number for sale starting next week.

produce list for sep. 7-11

chard or kale
peppers (sweet and hot)
summer squash
arugula and lettuce mix

featured recipe: easy kale or arugula salad

1/4 cup lemon juice
2 tablespoons sugar or honey
2 tablespoons extra virgin olive oil
salt and ground black pepper to taste
2 cups mixed salad greens
1/2 cup fresh mint leaves, finely chopped
1/2 cucumber, sliced
Add all ingredients to list

In a medium salad bowl, stir together the lemon juice, sugar, olive oil, salt, and pepper until the sugar is dissolved. Add the salad greens - if you are using kale, shred the kale and let it sit if you can 20 minutes. Then massage the kale, tenderize it by gently beating it with a spoon. Don't do this with salad greens or arugula! Then add the diced mint, and cucumber to the bowl and toss together.

Summer Squash Fritters with Basil & Lemony Sour Cream

Okay enough with the constantly healthy CSA recipes! Lets get fried! Just a few minutes - and a handful of ingredients - to fritter greatness! These simple summertime fritters are the perfect way to make use of this prolific yellow squash.

yield: 10 FRITTERS

  • 2 medium summer squash, grated (about 4 cups grated)
  • 2 teaspoons kosher salt
  • 1 egg
  • 1/4 cup all-purpose flour
  • 1/2 cup fresh basil leaves, lightly packed, chopped, plus more basil for topping if desired
  • 2 tablespoons grated onion
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil for cooking

Sour cream topping:

  • 1/2 cup sour cream (low fat or full fat)
  • Zest from 1 small lemon
  • 2 teaspoons fresh lemon juice
  • Pinch kosher salt


  1. In a medium bowl, toss together the grated squash and the salt. Line a fine-mesh sieve with several layers of paper towels or cheesecloth. Add salted squash to the sieve and place over a bowl to drain. Let sit for five minutes then gather up the sides of paper towels or cheesecloth and gently squeeze the liquid out of the squash (there will probably be quite a bit).
  2. Add the egg to a medium bowl and beat lightly with a fork. Add the flour, basil, onion, black pepper, and the squash. Stir with fork to combine.
  3. Place a large skillet over medium heat. Add 1 - 2 tablespoons of olive oil, enough to lightly coat most of the bottom of the skillet. Once the oil is hot, add fritter mixture to pan in approximately 2 tablespoon increments, working quickly to spread the fritter into a round shape before it begins to cook. I usually cook 3 fritters at a time; any more and the pan gets crowded and it's hard to manage them all. Cook for 1-2 minutes, until golden brown, and flip to cook the other side until golden and the fritter is cooked through, about 1-2 more minutes. Transfer to a paper-towel-lined plate. Add more oil to the pan and repeat with remaining batter.
  4. To make the sour cream topping, add the sour cream, zest, juice, and salt to a bowl and stir to combine.
  5. Serve fritters right away, topped with a drizzle of lemony sour cream and garnish with basil leaves if desired.

     Thank you for all your support of our farm and local farmers.
     Here's to great food and to the bounty of summer!
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