Final 2011 Chatfield CSA e-news
Dear CSA Shareholders,
Once again, we’d like to thank all of you for a wonderful season and for the support and positive feedback you have given the CSA this year. We look forward to providing your families with fresh food again next season!
renewing your share and online payments
Please read through the following information carefully:
We are happy to announce that we will be switching our payment processing system to an online accounting program! The program will operate through our existing CSA website and will be very user friendly.
Starting Monday November 7, you will be able to go directly to our website and make your $100 share deposit thus reserving your share for the 2012 season. All of our 2012 share price and size information will also be available on the website as well as the 2012 shareholder contract. We will be sending you an email that includes the link to the share renewal site next week.
Hold onto your deposit money until we provide instructions on how and where to pay. If you have already submitted your deposit to us, we will hold the payment and enter it directly into our new system.
Please be patient with us! This system will be a huge improvement in maintaining our member database as well as the efficiency of the entire payment process. We understand that this is different than the way we did it last year, but this will really help us to keep things organized and give us more time to do what we do best - grow your food!
The online payment processing will be much more convenient for everyone – one of the biggest benefits for shareholders is that you will be able to schedule your own payments so you won’t have to pay for your share all at once. You will also be able to use your checking account if you don’t want to pay by credit card.
Please note that in order to reserve your share for the 2012 season you only need to pay a $100 deposit. Your share deposit is due by December 1, 2011. You will have an opportunity to schedule your additional payments online at your convenience before February 1, 2012.
Thank you for your patience with this process and please stay posted for an email at the end of next week that includes the link to the website for 2012 share renewals.
For the crust:
Follow your favorite pie crust recipe, or buy a pre-made crust of any type.
For the filling
2 cups (1 pie pumpkin washed, cooked, peeled and pureed) pumpkin puree
1 cup sweetened condensed milk
2 tbsp cornstarch
1 tsp pumpkin spice (allspice)
1 tsp ground cinnamon
4 tbsp packed brown sugar
4 tbsp white granulated sugar
1/2 tsp salt
For the pumpkin puree:
In a pan, mix in the pumpkin puree, condensed milk, cornstarch, spices, sugar, salt and beat until there are no lumps. Then put the pan on medium heat for 3-4 minutes until the puree is warm. It shouldn’t be boiling.
To make the pie:
Pre-heat the oven to 375 degrees F.
Spoon the filling into the chilled crust and level with the help of a palette knife.
Bake for about 40 minutes or until the filling is set and the top crust is a nice golden brown.
Allow to cool, cut into wedges and serve warm as is or with whipped cream, vanilla ice cream.
farm topic – gratitude
We have many people to thank for the success of our newsletter. First we’d like to thank our guest blogger, Vicki Phillips, for all the insightful and hilarious ideas on how to utilize our produce this season. Vicki, you helped many people figure out what to do with the enormous bag of veggies – as well as the inspiration to finish the entire share each week!
We also would like to thank Doris Boardman and David Rubin for their tireless editing and website assistance. Doris and David – we truly appreciate your keen eye for detail! We also thank Simon Huntley and Small Farm Central for their amazing website support.
Thank you to Larry Vickerman and the entire Chatfield staff for all of your help and support throughout the CSA season.
Thank you to Amanda Wilson, Chatfield horticulturist, and Liz Tanner for your amazingly colorful and creative cut flower bouquets and all of the fresh herbs. They helped make each CSA distribution unique and exciting!
A big thanks to Leigh Rovegno, the CSA manager, and the entire CSA staff for all of the recipes and wonderful newsletter articles.
Finally, thanks to all of you for reading!
mark your calendars
- The final CSA potluck is Saturday, Nov. 5 at the Green Farm Barn from 6:30 – 8:30 p.m. The theme for the potluck is “A CSA Family Thanksgiving” so please feel free to bring a Thanksgiving dish to get you into the mood of the holiday!
- The volunteer appreciation event is on Friday, Dec. 16. Everyone will receive free tickets to our annual Trail of Lights event here at Chatfield. Dinner will be served at 6 p.m. in the Green Farm Barn. After dinner, families can tour the lights and then head back to the barn for hot chocolate, desserts and crazy-strong (home-brewed) beer. We are all looking forward to this fun event!
food safety note
Please note that although we have washed our produce once after harvesting it in the field, members should wash the produce at home again before eating. Our farm produce should be treated the same way as grocery store produce: always wash before eating! The best way to wash produce is by running it under cool water. Cleaning products are not necessary.