News & Blog
Happy Spring! We are so grateful for all this moisture! Mid-May we will start sending out a weekly e-News to share updates of what's going on down at the farm. We are expecting to start both of our weekly distributions towards the last week of May OR the first week of June. We have planted our cool season crops and they are starting to size up! Broccoli, onion, kale, chard and lettuces have all been transplanted. Beets, carrots, salad mix, hakurei turnips, bok choy and broccoli rabe (just to name a few) have been seeded and they are popping up over the soil.
Each distribution will be 4-7 p.m. Please bring your own bags and we suggest recycled salad containers or ziplocks for your greens. The whole process will take about ten minutes and as we add produce it may take more time to go through the pickup line.
York St. pickup: please park on the top level of the parking garage between York and Josephine streets directly across from the main entrance of Denver Botanic Gardens. Our tables will be at the south end of the top level.
Chatfield pickup: please park in the upper dirt lot and walk down past the ranch buildings to our wash stand (right after the chicken coop on the left).
We cannot accommodate early pickups and will always open right at 4 p.m.
If you have questions please email email@example.com.
Thank you everyone and we will see you soon!
Dear waitlisted folks,
We wanted to share with you a few additional farms that have CSA shares for sale if you are still looking to purchase a farm-share for this season. Please DISREGARD this email if you have already bought a share with us or another farm.
Golden Acres Farm - a locally run, small scale CSA with multiple pick up locations.
This very sweet family farm only has a few shares left - pick up on the farm in Wheatridge.
HIGHLANDS RANCH, AURORA, BROOMFIELD, ETC.
Lora's produce is beautifully grown and high quality with many pick up locations.
Thanks everyone, this will be the last email you receive from us if you are not a member - our shares are sold out. Have a wonderful spring!
The Chatfield Farm at Denver Botanic Gardens
You are receiving this email because you signed up on our 2015 waitlist to purchase a CSA share and be a part of the Denver Botanic Gardens - Chatfield Farm. Starting today you can purchase a share. Please use the link below:
...or head to our homepage and you will see member options there. You have to purchase a veggie share (either a full share or supporting share) before you purchase the additional shares we offer (eggs, fruit, jam) however you can purchase a meat share individually.
All the information and prices are posted before you check out. Another choice you will have is paying in full for your share or signing up for a payment plan that automatically is taken from your account at the beginning of each month.
If you have a problem purchasing your share please email firstname.lastname@example.org for assistance.
The wait list is on a first come, first served basis. We recommend buying your share as soon as possible to avoid being left out. We typically sell out in under 4 weeks.
This is our last reminder to purchase your 2015 CSA share. Starting Monday, we will open up our sales to the waitlist and usually we sell out fast. Don't be left out from this summer's food bounty!
Phil is busy seeding onion and leek varieties in the greenhouse! Next ,he will seed parsley and tomatoes. We have also made improvements to the washstand area and hope to see you all for our Open House in mid-June.
On Feb. 21 we are hosting the 2nd Annual Beginning Farmers conference at Denver Botanic Gardens at Chatfield. The conference will focus on small-scale agriculture. The event takes place 9 a.m. - 4:30 p.m. and a social hour follows until 6 p.m. Please visit www.botanicgardens.org for more info and registration. $52, includes social hour food and beverages.
If you are interested in volunteering this season, please contact email@example.com
We apologize for the wait on renewals, but we are happy to announce that you have until February 9 to renew your share. This year, we are offering the following additional shares:
- Eastern Plains Natural Food Coop - 20 weeks of free range eggs
- Locavore Share - various selections of grass fed beef/pork/fish/etc
- Ela Farms - 11 weeks of local, organic fruit including peaches/pears/apples
All additional share prices/info are displayed in the sales portion of of the website. The vegetable share prices and size have not changed from last year! The full share is $475 and feeds 3-4 people depending on how many vegetables your family uses in a week. Please consider purchasing an $800 Supporting Share to help fund our successful outreach initiative, Farm Stands in Food Deserts. Your support is crucial to the expansion of not only food access to under-served communities but also to sustainability initiatives on the farm. Supporting Shares - Information
If you would like to have a payment schedule for all your purchases, please purchase all shares at the same time. If you add on shares you will need to pay separately for them.
Thanks so much for your support!
-The Chatfield farm team
Dear 2014 Shareholders,
Thanks to all of our Chatfield volunteers who made it to the holiday party- we had a great time! We sure do miss the delicious vegetables this time of year as we order seeds for next year.
We would like to wish you a healthy and peaceful holiday season. In the second week of January, you will receive email information on how to renew your CSA share. All current shareholders will have until January 31 to purchase a 2015 share. In February, remaining shares will be released to the waitlist.
The 2015 share will be approximately the same size as this year (dependent on growing conditions). The prices on all shares will remain the same. We will not offer the gift share. You also have to be a veggie share holder to purchase fruit or eggs shares.
We have a new "Supporting Shareholder" program that we encourage you to consider in order to further sustain the farm. The focus of the supporting share will be on farm sustainability.
Chatfield Children Camps
Wild for Winter: January 19, 9 a.m. - 4 p.m. Discover how the animals of Chatfield survive the winter as you explore the nature trails and care for horses, goats, chickens and ducks. Search for animal tracks, make a sandcast to take home and cook delicious “scat” cookies. $50 members, $59 non-members
Winter Wonders on the Farm: February 15, 9 a.m.- 4 p.m. Explore Chatfield and discover what happens on a farm in the winter. Help the farmers take care of the animals and the farm. Fun activities include making a colorful ice sculpture, baking a delicious dessert and making a worm bin to take home! $50 members, $59 non-members
Signs of Spring at Chatfield: March 23 – 27, 9 a.m. - 4 p.m. Discover how to read the signs of spring in nature. Find out what farmers do to prepare the soil for growing and care for the farm animals and garden beds at Chatfield. Homemade snacks and take home projects will enrich each day. $239 members, $259 non-members
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.