News & Blog
We want to thank you all for filling out your CSA survey - it was very helpful to read through all of your comments and we are digesting them now. If you haven't filled out a survey please do so and enter to win a jar of Chatfield honey! 2014 CSA Survey
tuesday 11/18 distribution change:
Due to the weather, we will have distribution in Mitchell Hall, at Denver Botanic Gardens York St. location. Park in the main parking structure and cross the street to the visitor center entrance. Directly to the right of the main entrance there is the Pinon Gate entrance. A CSA staff member will be there to guide you to Mitchell Hall.
Please bring cash/check ($10-$25) if you would like to purchase these additional items on Tuesday or Thursday's distribution:
- Chatfield honey
- locally grown lavender and wheat bouquets for the holiday table
- lavender hand-made soap
- locally grown herbal teas
- hand-made knit wear
The produce will include storage crops that if kept in a dark cool space will last at least a few weeks.
produce list for tuesday and thursday
november 18 and 20th
- carrots (loose)
- watermelon radishes
- coriander and fennel seed packets - for planting or culinary use
- dried sage
- dried hot peppers (great for chili)
- onions and garlic
*Supporting shareholders will receive a special box of produce including sweet potatoes and a surprise!
featured recipe: fennel and sage stuffing
3/4 stick butter (yes it's the holidays)
plus more for baking dish
2 cups diced onion
2 roasted fennel seeds
1 cup chopped apples
1 cup dried cranberries
1 tablespoon minced sage
1 tablespoon chopped thyme
Salt and pepper
3 cups veggie broth
¼ cup chopped parsley
16 cups cubed stale bread
Melt butter in a large skillet over medium heat. Add onion, fennel, apples, cranberries, sage and thyme and cook 5 minutes. Season with salt and pepper. Add turkey or chicken broth and bring to a simmer. Remove from heat and allow to cool slightly. Beat eggs with parsley in a large bowl. Add cubed bread. Pour vegetable-broth mixture in bowl and toss. Transfer mixture to a buttered baking dish and dot with butter.
Cover and bake 30 minutes at 375 degrees.
Uncover and bake until golden, about 30 more minutes.
Apple/sage/fennel breakfast sausage patties
1 lb. ground chicken or pork (source from Locavore for pork)
1 lg. (golden delicious) apple
grated 1/2 small onion
grated or crumbled 1/4 c Sage
minced fine 1/4 c Maple Syrup
1T Olive Oil
1T Fennel Seeds, toasted
1 T. Salt 2 t. Pepper
1 t. Ground Mustard
Additional oil for frying
Grate onion and apple into a large mixing bowl, making sure not to lose any of the juice created by grating. Mix in all remaining ingredients, incorporating well but not over mixing, this could make your sausage gummy, and we want the mixture to remain light. Head a heavy bottomed skillet on medium heat with enough oil to thinly coat the bottom of the pan. Using a measuring cup or portioned scoop, create patties directly into the preheated oil that are about 1/4 cup in volume and about 1/2 inch thick. Cook on each side for 2-3 minutes or until golden brown and the chicken is just cooked all the way through.
*Instead of making patties, keep this mixture loose to add to your regular stuffing mix for a rich addition!
We'd like to thank all of you for such a great season. We are very grateful for being able to feed our community! We will be in touch soon with details on how to buy a 2015 CSA share. Information will include prices, share size, additional shares available and distribution times/locations. This information will be emailed to you with a timeline so you have adequate time to purchase your share before we offer shares to the wait list.
The lambs are Hampshire and Hampshire x Suffolk crossbreds. They are big, lean, exceptionally muscled lambs that are harvested between 5-8 months of age. These lambs are as fancy as they come and the quality is awesome. They are combination fed, started naturally on grass/alfalfa and mama's milk, finished on a sweet feed ration with grain, protein and molasses with some roughage. A natural, vegetarian diet with no no animal by-products, hormones, antibiotics, etc.
Sales & Smiles
Dear CSA Shareholders,
We still have not heard from many regarding the 2014 CSA Survey. Please take a minute to voice your input about the CSA experience went for you. This year we have an online version for your convenience so you won't see Josie chasing you around with a stack of papers this year! You can also enter to win a jar of Chatfield honey by completing your survey!
This week is the last regular CSA distribution. We will be at St. John's tomorrow and at the farm like usual on Thursday, Oct. 30th. After a brief hiatus - we will be back for a Thanksgiving Distribution on November 18th and November 20th. Depending on what the weather brings, we will have root vegetables, storage onions/garlic and other crops if the weather cooperates.
Tuesday and Thursday Apple Orders: Please pay for your apple orders (this is in ADDITION to the apple box you receive with your fruit share) when you pick up your box.Cash or checks made payable to Denver Botanic Gardens. Each box is $20.
Last reminder for a winter egg share! We are collecting names of people who are interested and will be in touch with details.
Produce List: Oct 27-31
Dill or Cilantro
Featured Weekly Recipe: Apple Butter
- 3¾ lbs unpeeled apples (1.7kg, about 12 medium)
- 1 tablespoon ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ½ cup apple juice
- 1 tablespoon lemon juice
- Core and cut the apples into eights.
- Place the apples, spices, apple and lemon juice in a large pot and stir to get the spices evenly distributed.
- Cover and cook on medium heat for 30 minutes.
- Using a wooden spoon or something similar, smush the apples as much as possible.
- Remove the lid and continue cooking for another hour, stirring every 15 minutes. The closer to the end you get, the more important this step is or the apples will stick to the bottom of the pan and potentially even burn if you forget about them for too long!
- Turn off the heat and if it's thick enough for you, remove from the heat.
- If you want it a little thicker, let it sit on the burner for another 30 minutes or even longer.
- Using an immersion blender, puree the apple butter. You could also use a blender or food processor, but the immersion blender is the least messy option.
- When cool, pour into containers and refrigerate for up for 5 days. Freeze any apple butter left after 5 days.
Please take a few moments to fill out our survey. For all surveys that have a full name in the comments box, you will be entered to win a free jar of Chatfield honey! We appreciate any time you can take to let us know how we are doing, what you enjoyed most and what we can work on.
** Also please get your apple orders in BY THE END OF THE DAY TODAY!! Apple boxes are $20 for 20 pounds of apple seconds to be delivered by next week, last distributions.
Thanks so much!
P.S. Remember it's Gleaning Days tomorrow and Saturday 10-12!!!!! NOT 2pm as previously suggested due to end-of-season incoherence!!!!!
Winter CSA Shares make filling your kitchen with yummy local food, easy and affordable.
Winter is almost here and so is the Locavore Winter CSA Share! Sign up now to receive a biweekly package of quality local food, delivered straight to your doorstep. You’ll save 30%- 40% from shopping at your grocery store.
“We’ve been enjoying our tasty meats from Locavore Delivery and the ease of the subscription.”
-Charles Schultz, Chatfield
“Locavore is the man of my dreams... every-other week.”
-Anonymous, York St.
- Supports local small-scale agriculture.
- Strengthens the sustainability of front range ranches.
- Supplies you with the finest of Colorado proteins.
- Saves you money and time!
Shares are first-come, first-served. A $50 deposit check reserves your spot, and the remaining balance will be billed later.
Due to your fantastic summer support and the abundance of Colorado grass this summer, we have opened this offer to include your friends and neighbors as well. Please have them contact Jay, and feel free to share this email.
Make check out today to Locavore Delivery, and send to:
11193 Circle Dr.
Golden, CO 80403
We have a few important dates and reminders, so please read to the bottom.
CSA end-of-year timeline:
The last regular distributions will be October 28 and 30. We will take a break for the first few weeks in November. On November 18 and 20 we will have a special "Thanksgiving Harvest Share" distribution. Supporting Shareholders will get a few extra items and everyone will get storage items like onions, carrots, beets and other crops depending on the weather. Distribution will take place at out usual York St. and CSA washstand locations. We will also have local artisan items for sale at the last distribuiton for the holidays.
Volunteer: Garlic Planting at Chatfield: Wed, October 22, 9 a.m. - noon
Join the CSA staff to plant garlic and learn about all the different varieties. Please meet in the front parking lot close to the Chatfield Visitor Center. RSVP to firstname.lastname@example.org
Food Day: CSA Shareholder Gleaning at CSA Washstand: Fri and Sat, Oct. 24-25, 10 a.m. - 2 p.m.
Food Day is an annual, national event that features prominent food activists, united by a vision of food that is healthy, affordable and produced with care. We can celebrate our food system when it works and fix it when it’s broken. Thousands of events (small and large scale) take place across the country.
We will celebrate Food Day with a CSA gleaning. Pick up a map at the CSA Washstand to find crops and fields you can harvest plants that still are OK to eat but the CSA is not using anymore. These crops may include kale, potatoes, greens, carrots and squash.
This is the last week of the egg share. If you are interested in continuing your weekly egg share through the winter, please email Josie.email@example.com.
Oct. 21 & 23 - Apples and cider
Oct. 28 & 30 - 20 lb. box of storage apples. When kept cold, these apples will keep for weeks.
Bulk Apple Orders - If you would like to purchase apples in bulk for sauce making, baking or storage please email Josie.firstname.lastname@example.org. Boxes are 20 pounds and contain various types.
Produce List October 20 - 24
Easter Egg Radish
New recipes will be out Saturday! Check our website for a bulk batch of fall recipes!!
Thanks to all CSA shareholders who volunteered at our Pumpkin Festival this weekend!
Our warm season crops have totally finished now and we are distributing the last of this harvest. Fall crops including bunched greens, lettuces, carrots and beets are doing well.
We plan on running distributions through Thursday, October 30. If the weather cooperates, we can extend our season into November. We have not worked out the specifics, but are aiming to have some crops for a Thanksgiving share so you can celebrate with local food on your holiday table.
Please look for the CSA survey next week in your inbox. We created an online survey to make it easier and faster to participate.
Thanks to those who came to our season extension workshop last weekend! Also a big thank you to the Waste Farmer's of Denver for their soil donation! We will share photos of that event and the farm stand on our website soon.
produce list for october 13-17
Choice of butternut squash, delicata squash or pie pumpkin
featured recipe: kale potato and sausage soup
1 tablespoon cooking oil
1 pound of smoked turkey sausage or any sausage of choice
1 onion chopped
2 -4 cloves of garlic thinly sliced or coarse chopped
2 cups half and half
1 cup milk
2 cups low sodium chicken broth
1 ½ teaspoon salt
1 ½ pounds of potatoes cut in ¼ inch cubes
1 pinch of red pepper flakes
1 bunch of kale, stems removed, and cut or tore into small pieces
¼ teaspoon black pepper
In a large pot heat the oil over a medium to moderate heat. Add the sausage, cook until heated and browned. Remove the sausage from the pan and cut into slices when it is cool enough to handle. Pour off all but 1 tablespoon of the oil from the cooking pot. Add the onion and cook, stirring occasionally until tender, about 5 minutes. Add the garlic, stirring for about 1 minute. Add the milk, half and half, chicken broth and salt. Bring stock to a boil. Add sausage, potatoes and red pepper flakes. Bring to a boil. Cook partially covered for 3-5 minutes or until potatoes are tender. Add the kale and bring the soup back to a simmer for 5-10 minutes. Add black pepper and taste for salt.
Serve hot with rustic bread.
Please remember that all York St. shareholders will pick up at St. John's for the rest of the season. We are having a Volunteer Appreciation Party in early December so please look for invitations soon!
visit pumpkin festival
Friday, Saturday & Sunday, Oct. 10-12, 9 a.m. - 5 p.m., at our Chatfield location. The 10-acre patch offers the perfect pumpkin for everyone. Families can enjoy live music, express face painting, pumpkin carving demonstrations and giant Jenga games. Kids can enjoy pony rides, carnival games, monster hand craft, a photo opportunity with a live bull, and much more. Pumpkin prices vary by size. Chatfield is at 8500 W Deer Creek Canyon Road Littleton, CO, 80128.
produce list for Oct. 6-10
*this list is tentative and subject to change
Dill or Cilantro
grower's perspective: sharing your voice
by Josie Hart
The experience of picking up food directly from a farmer or farm is only one aspect of community agriculture. There are other expereinces each shareholder and farmer go through together such as waiting before a frost night is over, the joy that's felt at a bumper crop of tomatoes or pride when we master a new recipe. There is also an aspect of this community that has to do with your voice.
Last Tuesday at St. John's distribution, I got the strong sense that we were all in this together and I hope some of you feel that too. I had a conversation with a shareholder about how we select our crops each year, how we decide how many shareholders to have or what the share size will be. A major contributing factor in crop selection and quantity process has been you. What you like, what you simply can't have more of or what you would have liked to see more of. How much you are willing to spend on food or how involved you want to be in the process. Of course we can't accomodate 250 individual voices, but your input is extremely important to us. We like discussing these topics with our community and asnwering questions about next year. If you are wondering about something - just ask!
Some of you recently sent 'thank you' emails! We appreciate even the simpliest forms of feedback and encourage all of you to let us know how we are doing. Next week, we will send an end-of-year survey and hope to hear back from everyone!
Season Extension Workshop At DBG Chatfield Sat, Oct 4, 9 a.m. – 3 p.m. Learn the ins and outs of season extension from all-star high altitude growers Penn and Cord Parmenter. A hands on afternoon portion will teach you how to build season extension structures like hoophouses and low tunnels. $34 members, $39 nonmembers
The Waste Farmers/Maxfields will be donating the soil for the season extension workshop as part of a research project The Chatfield CSA is starting on the amount of bio-nutrients found in the soil and passed onto the plant to increase the nutritional value of the crop.
Welcome to the cabbage cooking week! We have some pretty skilled CSA members that will be demonstrating how and what to do with a large cabbage. If you would like to see these ladies in action at our outdoor kitchen please head to the farm on Thursday for distribution and join in on the cabbage cooking demo.
Produce List for Sept. 29 - Oct. 3
*this list is tentative and subject to change
Weekly Recipe: Potato Leek Gratin
5 Tbs. unsalted butter
3 Tbs. minced fresh chives
4 lb. leeks, white and light green portions, cut into 1/4-inch rings
1-1/2 Tbs. kosher salt
1 tsp. minced fresh thyme
1/4 tsp. freshly grated nutmeg
3/4 tsp. freshly ground pepper
1 cup heavy cream
6 oz. Gruyère cheese, grated (or whatever your cheese preference is)
3 oz. Parmigiano-Reggiano cheese, grated
3 lb. russet potatoes, peeled, cut into 1/4-inch slices
Melt butter in an oven-safe skillet or frying pan. Add the leeks and salt, stirring to coat the leeks. Cover and cook, about 20 minutes. Add the thyme, nutmeg, pepper and cream, then simmer, uncovered, 15 minutes. Transfer to a bowl and let cool. Preheat oven to 400ºF. In a bowl, combine the cheeses. Layer one-third of the potatoes in the skillet and spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, then 1 Tbs. of the chives. Repeat layering 2 more times. Cover the skillet, transfer to the oven and bake for 45 minutes. Remove the lid and continue baking until the potatoes about 30 minutes more. Let the gratin stand for 15 minutes before serving.
Grower's Perspective: Rust Belt
by Phil Cordelli
This year we're happy to be part of a study by the Colorado Department of Agriculture studying biocontrol of Canada thistle, one of the major noxious weeds in our fields. Today we spread spores of a host-specific rust fungus over a patch of Canada thistle in our far fields. One of the unique aspects of the rust is that it affects only the one species. If the rust takes hold, next fall we will collect spores to hopefully make this biocontrol more widely available through the Department of Agriculture's Palisade Insectary.
Biological controls, especially those host-specific controls such as this rust, have great advantages. For one, the control does not affect any other plants or bugs, and we would be able to cultivate the soil less, saving us time as well as helping maintain soil health and structure. If the rust proves viable for wider use, it has the potential to greatly decrease the amount of chemicals entering the environment. We're excited to be part of this research!