The Chatfield CSA at Denver Botanic Gardens at Chatfield
Seeded in Support by Kaiser Permanente
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June 25 - 29 Chatfield CSA E-News

Posted 6/21/2012 2:27pm by Josie Hart-Genter.
Dear CSA Shareholders,

The end of June is already here! If you are planning on being out of town for the week of July 4 please remember that you can always have a friend/neighbor/coworker/family member pick up your share. Any extra produce will be donated as usual, but we encourage you to share your veggies with someone who might appreciate them.


Upcoming CSA Classes and Chatfield Events

June 28: Delicious Dishes from the Garden at Chatfield 
Love the market or your CSA but unsure of how to select, store and prepare your fresh produce? Do you find your CSA share half-full of decomposing vegetables at the end of the week? Learn the best ways to handle your fresh harvest for maximum nutrition and taste, and discover dozens of new ways to use it. Recipes and tastings utilizing farm fresh, sustainably grown produce from the CSA are provided. Instructor: Susan Evans.
$17 Denver Botanic Gardens Members, $19 Non-Members, $12 Reciprocal Member (CSA Members), includes $5 materials fee. Regsiter here: http://catalog.botanicgardens.org/Selection.aspx?item=1495&sch=29707

July 4: Denver Botanic Gardens at Chatfield Summer Concert Series: B52’s and Squeeze
If you haven’t heard, Chatfield is not only your source for great veggies but also for phenomenal live music! Celebrate the Fourth of July at Chatfield with the B52’s and Squeeze. Concerts at Chatfield are family friendly. There is plenty of room for your little ones to run around while you enjoy the show. For more information and ticket purchasing please visit: http://concerts.botanicgardens.org/

July 11: Chatfield Film Night and Pot Luck Dinner
New this year! The CSA staff will be hosting a viewing of the HBO series “Weight of the Nation,” which was created in part by Kaiser Permanente. The series is made up of four parts: “Consequences,” “Choices,” “Children in Crisis,” and “Challenges.” It directly addresses the issue of obesity in our country, how it is affecting our children, and what we can do to change things for the future. We will be viewing just one section of the series and hosting a discussion afterwards. CSA Manager Leigh Rovegno will be joined by Jandel Allen-Davis, MD, vice president of government and external relations for Kaiser Permanente in Colorado, in leading the discussion. We will be sending out an evite soon for the event so please RSVP to let us know if you plan on attending. Be sure to bring a dish to share that features your favorite CSA item!
 

This Week’s Produce (June 25 - 29)

- Salad mix
- Arugula
- Cabbage
- Garlic!
- Herbs: cilantro, dill and parsley
- Kohlrabi root and leaves

Please note this is a tentative list and is subject to change.
 

Weekly Recipe: Kohlrabi Hash Browns
Originally adapted from “The Green Earth Institute”

Ingredients (cut recipe in half for a Peck sized share)
2 Kohlrabi bulbs
1 small Onion, chopped
2 Eggs slightly beaten
2 Tbs dried Bread crumbs
1 tsp Salt
1/2 tsp ground Ginger
1/4 tsp dried Red pepper flakes
Pepper
1/4 C Olive oil
plain Yogurt

Directions
Shred kohlrabi and squeeze out excess moisture (using a paper towel). Combine all ingredients except oil in a large mixing bowl, and stir until well blended. Heat oil in a large skillet. Fry kohlrabi mixture in batches - sautéing until golden, about 4 minutes per side. Drain on paper towels. Serve with a bowl of plain yogurt as a condiment. Serves 4-5 people.
 

A Grower’s Perspective: Why So Spicy?
Written by CSA Manager Leigh Rovegno

As you may have noticed, it’s hot outside! It has been an incredibly warm spring this year which has really affected the growth and flavor of our CSA crops. The salad mix and arugula are a little extra spicy and even the broccoli has a little “kick” to it. This is because the cooler season crops such as salad greens, broccoli, and even cauliflower tend to take on a spicy flavor the hotter the temperatures get. While farming in New Hampshire I never experienced this, but I have learned that this is a common occurrence in Colorado. So, hold on tight and try cooking those spicy salad greens, broccoli and arugula to ease the burn! The good news is that our warm season crops like tomatoes, melons, peppers, eggplant and others are already flowering and starting to bear fruit! They LOVE the heat, and as long as we don’t get any more hail we are going to have a phenomenal crop of heat-loving veggies very soon!
 

Food Safety Note

Please note that although we have washed our produce once after harvesting it in the field, shareholders 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.

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