News & Blog

Welcome to the blog.
Posted 6/17/2016 4:54pm by Josie Hart-Genter.

 

Dear Shareholders,

We're ever so close on a whole host of crops: we harvested the first few summer squashes today, the cucumbers are just beginning to flower, and our earliest variety of garlic, Tempico Rojo, is almost ready to pull.

Good times ahead! Betzi is proud of this one she pulled, though she herself declined to be photographed. If you can bear to turn on the stove to steam some beets, our recipe for this week is best cold, very refreshing for a summer day!

harvest list for June 20-24

collards
salad mix
garlic scapes
mint
cilantro
beets

featured recipe: beet and mint salad

Ingredients

5 beets, peeled and cut into 3/4-inch pieces
4  blood oranges
1⁄4 cup coarsely chopped mint
1  tablespoon freshly squeezed lemon juice
1  tablespoon champagne vinegar
1  small shallot, minced (or garlic scapes!)
1/2  teaspoon honey
1⁄4 cup extra virgin olive oil
salt
freshly ground black pepper
3  ounces crumbled feta or goat cheese

Directions
Steam the beets until tender, about 15 minutes.
Transfer the beets to a bowl and let cool completely.
Using a sharp knife, peel the oranges, removing all of the bitter white pith.
Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick.
Add the oranges to the beets along with the mint.
In a small bowl, whisk the lemon juice with the vinegar, shallot, and honey.
Whisk in the olive oil and season with salt and black pepper.
Pour the dressing over the salad and toss gently to coat.
Add the cheese and toss again.


important reminder: going out of town

If you are going out of town, you can have anyone pick up your share for you. You don't need to let us know, you can make whatever arrangements work for your family. Also, if you need to change your credit card, email or other account info, you can do that from the member portal found on our homepage. http://www.chatfieldcsa.org/login 

If you have questions accessing information or you need assistance with something, please email Josie at josie.hart@botanicgardens.org 

Posted 5/20/2016 4:24pm by Josie Hart-Genter.

 Dearest Supporters,

Next week we'll have a special early pickup for the Supporting Shareholders. Come meet your farmers! We'll have snacks and drinks made with produce from the farm.  This pickup will include bok choy, spinach, chives, mint, tarragon, and lovage.

We're excited to see you again / meet you! Please make sure you know where you will pick up - Tuesday at York St. or Thursday here at Chatfield! 

Tuesday distribution starts at 4p.m. on the south side of the top level of the parking structure. Thursday starts at 3:30 p.m. in the washstand near the historic ranch buildings. At both locations - look for the signs "CSA Distribution". 

Crunchy Bok Choy Ginger Salad

1 medium bunch bok choy

 1 cup shredded radishes

 1/2 c. slivered sweet orange, red or yellow peppers

 1/4 c. finely chopped chives WITH FLOWERS for BEAUTY

 1-inch knob of ginger root, grated

 2 T. each chopped mint and cilantro

3 T. rice vinegar

 2 t. honey

 1 T. salt

 pepper to taste

Thin slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand - wilt vegetables, about 1/2 hour. Rinse, drain and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings.

mark your calendar:
The very special Farm to Fork dinner will be Sunday, September 10th this year at 6 p.m. You and a guest will have two complimentary tickets to attend. This is an intimate evening with your farmers and this year we are partnering with SAME Cafe of Denver! It should be a great mix of food, cocktails, flowers and friends! 

farm update: 

Crops are looking great and everything is going in nicely. We have a great farm staff this year! Here is a picture of Farmer Betzi, making her first set of beds on the tractor! Great work Betzi!

 

Posted 5/3/2016 4:09pm by Josie Hart-Genter.

Dear Shareholders,

Happy Spring! I can finally say that because today we have sunshine, at last! Thank you all for purchasing a 2016 CSA share and supporting local food and farmers in your area. We wanted to share with you some updates on the farm, your distribution days, and events happening at Chatfield. Please plan on picking up your first share on either Tuesday, May 31st or Thursday, June 2nd.

CROP UPDATE: All doing well! Cool season transplants planted including - broccoli, parsley, onions, lettuce, kale, collards, and chard. Crops that have been seeded: arugula, carrots, hakurei turnips, spinach, salad mix, radish, bok choi, broccoli raab, cilantro, scallions, and beets. 

SUPPORTING SHAREHOLDERS ONLY: 
If you purchased a share that will help support additional programming for the farm, you have an extra pick up! This is only for supporters, however. Your extra pick up is Tuesday 4p.m. to 7p.m. on May 24th and Tuesday, May 26th 3:30 - 7p.m Thursday.

FARM STAFF: 
Josie Hart manages the programs and Phil Cordelli manages the growing side here at Chatfield Farms. In addition to the Community Supported Agriculture, we have additional programs that are important to become aware of; The Veterans Farm Program and The Farm Stand in Food Desert program.

Jamie Wickler is the program coordinator and curriculum developer for the veterans program.
To read more visit: http://www.chatfieldcsa.org/the-veterans-farm-program  

Chris Krabbenhoeft is our Market Grower for our farm stand program.
To read more visit: http://www.chatfieldcsa.org/farm-stand-hours-locations-and-history  

In addition to our program coordinators we are happy to welcome four excellent new and returning farmers - Betzi Sherman (Thursday distribution - Denver native), Ben Goodrich (from Denver) and Chad and Jackie Dahne (world travelers).

DISTRIBUTION: Tuesday, May 31 and Thursday, June 2 first pick ups! 

Tuesday - Denver Botanic Gardens York St. 
If you are a Tuesday shareholder, then you will pick up your share in the parking lot outside our York St. location between York and Josephine street. Our distribution time is from 4 p.m. to
7 p.m. We are located on the south side, the top level of parking structure. Distribution is market-style so you will be picking out your own selection of produce. Look for our large vegetable truck! 

Thursday, June 2nd: Chatfield Farms 
If you pick up Thursday, then you will park in the upper dirt lot and walk straight down the hill to our CSA washstand building. The large front doors will be open and you will see our staff inside the building on your left. Follow the signs. Distribution is from 3:30 - 7p.m. every Thursday.

ADDITIONAL SHARES: Fruit, Eggs, Flowers, and Jam
The add-on shares start at different times so check with our distribution staff to see when your share starts or refer to this list:

  • Eggs - second week of June
  • Flowers - not till late June early July (depends on weather)
  • Fruit - early July with cherries, then we will have a pause until peaches start
  • Jam - a one-time share delivered in October with all of the season's fruit

Please remember to bring BAGS to each distribution. We always have a few on-hand but the earth would really appreciate less plastic!

Upcoming EVENTS: SUMMER FUN!
Ground Missions Film Showing - June 5th Fundraiser for Vets' Program at
Denver Botanic Gardens York St. - more info out soon
Meet your Farmer Potluck - Sunday, for all shareholders - June 19th at 12 p.m. 
Lavender Festival! - FREE EVENT! http://www.botanicgardens.org/lavender-festival 
Colorado Foodways - Local Food Celebration - August 13th at 4p.m.
Field to Fork Dinner - Supporting Shareholders only - September 10th at 5p.m. 

We will be adding more potlucks and small get-togethers as the season goes. Volunteer  and gleaning opportunities will be released soon. 

CLASSES: Chatfield FARMS Education Series 

 CHATFIELD FARMS CLASSES 

We will see you all soon! If you have questions, please contact Josie Hart at josie.hart@botanicgardens.org. 

 

 

 

 



 

 



Posted 1/5/2016 4:36pm by Josie Hart-Genter.

 

Dear Shareholders,

It’s a new year and it’s renewal time! Thank you so much for making last season incredibly special. Since you are a returning member, you have first crack at renewing. We will open shares to the wait list on February 1.

The vegetable share is $500 and feeds 3-4 people. Please consider purchasing an $825 Supporting Share to help fund our Veterans Farm Program. Your support is crucial to this program which provides opportunities for veterans to develop job skills, learn how to operate a farm, engage with different communities, create relationships among other service members and receive monetary compensation for their work.  

This year, we are offering the following additional shares:

      - Egg Share: 20 weeks of free range eggs from Eastern Plains Natural Food Coop.
      - Fruit Share: 11 weeks of local, organic fruit including cherries, peaches, pears, plums, and apples.
       - Fresh-cut Flower Share: Get a bi-weekly fresh cut bouquet from our cutting garden. Flowers include dahlias, zinnias and snap dragons.
       - Jam Share: Six jars of organic, locally sourced or foraged jam/spreads delivered in the fall from Modern Gingham.

Please click on the link to get started:  Buy your share now!

If you would like to have a payment schedule, purchase all shares in one transaction. If you add on shares, separate payment is required. You will be asked to provide an email address to ensure you are a returning member. As always, if you have questions please contact Josie.hart@botanicgardens.org

Thank you so much for your support and we look forward to seeing you in spring!

- Josie and the Chatfield Farm team



Posted 10/20/2015 5:26pm by Josie Hart-Genter.

 Dear Shareholders,

  • TODAY! We have Chatfield's very own lavender bunches for sale. Varieties are mixed and each bunch is just $5! The dried bouquets were grown and harvested by our Chatfield horticulturist, Angie Jewett who designed and installed the lavender this past spring. Please bring cash or check.

  • Many of you have expressed interest in pre-ordering locally raised turkeys. Now, a Lakewood-based farm is planning on raising turkeys for 2016! We are so excited about this prospect! To order yours, or find out more information, please visit their website.  http://everittfarms.com/pasture-raised-turkey/ 
    Contact Everitt Farms with additional questions!

  • The last two distributions of the season, November 3rd and 5th will be a holiday sale! We are featuring herbal products and holiday gifts from Zoe Williams (CSA member), Earth Links, Angie Jewett (Chatfield) and more! Please support the local economy by purchasing gifts for your friends/family from the Chatfield community!   


Posted 9/25/2015 2:13pm by Josie Hart-Genter.

Dear shareholders,

Come on out to the farm this Saturday for another GLEANING DAY! We'll have beans, kale, chard, basil, tomatillos and leeks. When you arrive, park in the main parking lot and head over to the CSA washstand. Follow the dirt road out the small hill and turn left towards the rest of the park. Follow the dirt road down the "staff only" section. On your right will be the pond, then bee hives. To your left, as you are passing the corn field, you will see a large gate that is open. Turn left and head into our far fields. You will see our staff working and there will be signs attached to the crops that you can glean.

Next week at distribution we'll have Jay, the Locavore Meat Boss at Tuesday's distribution as well as:

MUSHROOMS - There will be a variety of mushrooms for sale this week! Including lion's mane, oyster, cinnamon button and shiitake. Please bring $5 to purchase a bag. 

HONEY - Stock up now on honey for the winter! Jars will last throughout the winter/spring stored in your pantry where it is cool and out of direct sunlight. If your honey is open and crystallizes slightly, just run jar under warm water for a minute.

produce list for sep. 28 through oct. 1 

broccoli or napa cabbage
beets
parsley
poblano and bell peppers
tomatoes
summer squash
garlic
salad mix or arugula
kale
 
featured recipe - swiss chard gratin

INGREDIENTS

  •  Extra-virgin olive oil
  • 1 generous bunch Swiss or rainbow chard, stemmed and washed
  •  Salt
  • 2 large garlic cloves, minced
  • 1 teaspoon chopped fresh rosemary or parsley
  • 1 teaspoon fresh thyme leaves
  •  Black pepper
  • 3 eggs
  • ½ cup milk
  • 2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste
  •  Kernels from 2 cooked ears sweetcorn (1 1/2 to 2 cups)
  • 1 ounce Parmesan, grated (1/4 cup)
     

PREPARATION

  1. Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
  2. Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
  3. Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
  4. In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.
  5. Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.

Tip

  • Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.
 
 

Roasted Beets with Balsamic Glaze

Ingredients

  • 2 pounds red beets, medium sized, scrubbed clean, green tops removed (garnish with the greens by shredding them finely)
  • Olive oil
  • Salt
  • 1/2 cup balsamic vinegar
  • 2 teaspoons sugar
  • 1 teaspoon grated orange zest
  • Freshly ground black pepper

Method

1 Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

2 While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

3 After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

4 Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.

Garnish with a little orange zest to serve.

Yield: Serves 6 to 8.

a word or two from Wendell Berry
 
The Peace of Wild Things
When despair for the world grows in me
and i wake in the night at the least sound
in fear of what my life and my children's life may be
I go and lie down where the wood drake
rests in his beauty at the water, and the great heron feeds.
I come into the peace of wild things
who do not tax their lives with forethought
of grief. I come into the presence of still water.
And I feel above me the day-blind stars
waiting for their light. For a time
I rest in grace of the world, and am free
WENDELL BERRY (1034 -)


Posted 9/14/2015 3:15pm by Josie Hart-Genter.

Dear Shareholders,

Just a friendly reminder that tomorrow at distribution we will have our favorite partner - Locavore Delivery visiting the CSA!!

Local, grass-fed beef, heritage pork/delicious bacon and salmon fillets are just a few items Jay will be selling tomorrow at distribution. Cash, check or cards accepted. 

We also will have fresh cut bouquets for only a few more weeks! Get yours while you can! Honey is back this week with more quarts, pints and half-pints.

Prices are the same: $20, $10, $5 please bring cash or check for all these goodies!

Thanks everyone! Here's to a yummy week of fresh veggies, fruit, meat and honey!!! 

 



Posted 9/11/2015 3:32pm by Josie Hart-Genter.

 Dear Shareholders,

We hope you are ready for another week of bounty! Keep in mind the honey this season is plentiful and we will have several weeks of honey to go around for everyone. They bottle each batch fresh out of the hive so there is a limited amount in the beginning phases.

special invitation:
Shareholder gleaning day (come and harvest your own crops)! Next Sunday, Sep. 20 from 10 a.m. to noon. Please bring your own tools and bags. There will be staff onsite to show you which crops can be harvested. There will be signs marking the row you can pick from but please do not pick crops that are not flagged as we are still working with big portions of the field.

Directions to the far fields:
Park in the Visitor Center lot and walk through the park,  (you will head through our washstand area and out onto the dirt road. Pass the "staff only" sign past the pond, past the beehives and turn left into the gate. 

produce list for 14 -19
(this list is tentative and subject to change)

head lettuce
kale or chard
bell peppers
poblano peppers (dark green)
white onions
tomatillos
tomato
beets
lemon or thai basil
cabbage
jalapeno
cilantro

featured recipe: fresh salsa verde with tomatillos

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Makes 3 cups

Ingredients

  • 9-10 tomatillos
  • 4-5 bell peppers (substitute a few poblanos for more flavor)
  • 1/2 cup chopped white onion
  • 1/2 cup cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 teaspoon sugar (optional)
  • 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
  • Salt to taste

 Roast the tomatillos, a few cloves of garlic and bell peppers in a shallow roasting pan. Cover the bottom with water, a splash of oil and salt/pepper. For the next 20 minutes, roast until soft.

Place the cooked tomatillos and bell peppers, lime juice, onions, cilantro, chili peppers, sugar (if using) in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

salsa-verde-blender-1.jpg salsa-verde-blender-2.jpg

Serve with chips or as a salsa accompaniment to Mexican dishes.


some interesting facts about tomatillos:

 




 



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
tomatoes
peppers (sweet and hot)
garlic
summer squash
cucumbers
arugula and lettuce mix
carrots
cilantro
leeks
melons

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

Directions
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

 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

DIRECTIONS:

  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!
Posted 8/28/2015 3:22pm by Josie Hart-Genter.

Dear shareholders,

Wow, what great produce we had last week! Watching everyone leave distribution on Tuesday and Thursday was something to remember. There were peaches, eggs, greens, vivid tomatoes and interesting veggie shapes in the hands of many smiling people. What did you prepare with your bounty? Email your recipes and we will send them out so everyone can share your ideas.

I set out to make pasta sauce this week with all my tomatoes (I grow a few plants of my own) because they had started accumulating. I had a great big pot of sauce going and slow cooked throughout the day. When it was finished, I took a bite and realized I had made tomato soup (or risque bisque), not pasta sauce! What did I do wrong? Then I realized: I didn't squeeze out each tomato before putting them into the sauce pot. So after cooking for awhile the juice had really come out and it got quite runny for sauce but PERFECT for soup. So I added a tiny bit of bacon grease, a splash of cream and used my immersion blender. It all works out! That's the great thing about CSA cooking. You learn so much throughout the season about how to cook fresh because you have so many beautiful veggies to use! If you want to preserve some of your tomatoes, this link from Food in Jars features five preserving recipes: http://foodinjars.com/2011/09/five-ways-to-preserve-large-tomatoes/ 

Just a reminder, Tuesday's pick-up is back at York Street, and will be for the rest of the season.

produce list for September 1-4
* this list is tentative and subject to change

tomatoes
white onions
bell and hot peppers
cucumbers
kale
summer squash
beets
mint
melons

featured recipe: beet, avocado and pea salad

This is a recipe adapted by True Roots Farm from the cookbook "Plenty More," written by London chef Yotom Ottolenghi. The ingredients here are favorites and this recipe is daring, yet simple and really quite delicious.

INGREDIENTS:

  • 4 medium beetroots
  • 1 small onion, thinly sliced
  • 3 Tb white wine vinegar
  • 2 Tb olive oil
  • 1/2 tsp sugar
  • 2 tsp hot sauce- your choice
  • 2 avocados
  • handful of parsley or cilantro
  • handful of mint
  • 1 cup peas, fresh or frozen, blanched and refreshed under cool water
  • 2 handfuls of salad greens (lettuce, arugula, or massaged kale)
  • salt & pepper

Wash and de-stem beets. Wrap in foil and place in a 400º oven. Roast for 30-40 min, until easily pierced by fork. Let cool slightly. Slice or chunk. Place in a large bowl. Add the onion, vinegar, oil, sugar, chili sauce, 1 tsp salt and some black pepper. Toss gently. Top with avocado slices, cilantro, mint, peas and salad greens. Toss lightly again, and finish with a drizzle of olive oil.

Thanks to our Chatfield farmers who among a million things, have been working to make our Veteran Reintegration Program a success!

A special thank you to Jamie Wickler and Chris Krabbenhoeft who are responsible for the weekly classes we offer on various sustainable agriculture topics. This is the first season we have partnered with Veterans to Farmers to offer post 9-11 veterans the opportunity to learn about farming, marketing produce, farm stands in food deserts, horticulture and public gardens.

Here are most of the graduates from our very first educational farming program here at Chatfeild Farms standing with our Market Grower, Chris Krabbenheoft.