News & Blog

Welcome to the blog.
Posted 9/20/2016 12:10pm by Josie Hart-Genter.

 

Dear shareholders,
A few important pieces of CSA information for you today:

Honey Prices - We apologize in advance for the extremely limited amount of honey this year, we wish there was more for all!
Quart: $24.00
Pint: $12.00
1/2 Pint: $6.00

You can pay  by cash or check - please make checks out to Bob and Josie Dolezel. There will be more honey for purchase coming from surrounding regions very soon.

 

Gleaning Day Date Change: Gleaning day is moved to October 2, SUNDAY from 10 a.m. - noon.
A gleaning day is basically when we invite our shareholders to come out to the farm and harvest crops that have slowed down and are finished producing, but may still have good vegetables that you can pick.  
Please bring your own bags, gloves, scissors and or clippers. Each row crop will be labeled where you can pick. Please do not pick or harvest any other crops you see.

Potential crops that you will be able to pick include: beans, squash,cukes,tomatoes,sweet peppers, and chard. Please keep in mind this list could change. When you arrive at Chatfield you will take the dirt road off to the right at the bottom of the entrance road. Follow the dirt road until you get to a fork - stay to the right. Enter the area that says "staff only". 

You will park your cars in front of the greenhouses and walk into the field. There will be a volunteer to help guide you, and a staff person once you get into the field. Please email Josie with any questions or concerns.

See you all today or Thursday!
Josie  

Posted 9/16/2016 5:46pm by Josie Hart-Genter.

Dear Shareholders,

We would like to invite you to a gleaning day, Sep. 25th from 10 a.m. to 12 a.m. This is a fun opportunity to come out to the fields and pick left over crops that we have stopped harvesting. More information will come out as we get closer to the day, but we wanted you all to put that on your calendars and save the date.

We have reached the final 6 week stretch of our CSA distributions, and most likely we will end distributions the last week of October. Please note that if we get a snow event before then we may have to end a little earlier - it truly is up to Mother Nature!

 

Weekly Harvest List for Sep.19th to Sep. 23rd
* This list tentative and subject to change

White onions
Collard greens
Lettuce mix
Green cabbage
Parsley
Tarragon
Hakurei turnips
Butternut squash
Garlic
Peppers
Tomatoes (probably)

 

Tarragon Salad Dressing

Ingredients

Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Directions

In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

PAN-ROASTED HAKUREI TURNIPS WITH HONEY
not exactly the same recipe I posted before (that was miso butter) but this is really good too, and her book is great!
(adapted, only slightly, from Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes)

  • 1 bunch small Hakurei turnips (about 10), halved lengthwise
  • 2 tsp. vegetable oil
  • Salt and pepper
  • 1/2 TB honey
  • Pinch of cayenne
  • 1/2 TB water

Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.

Combine honey, cayenne and water in a small bowl.

Heat a small skillet over medium-high heat. Add remaining tsp. oil.  Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.

Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.

Lavender Garden Tour

Saturday, September 24, 2016 - 10:00 AM

Running Time: 1 hour

Take a stroll through the new Lavender Garden at Chatfield Farms and learn about the different species and varieties that grow well in the Rocky Mountain Region. You will be introduced to different growing methods including growing lavender as a garden perennial, container plant, and agricultural crop. Several other garden features within the Lavender Garden will also be explained, to include the Labyrinth, Rock Garden, Pollinator Perennial Beds and Herb Garden. The tour is led by Angie Jewett, Horticulturist and primary lavender grower on the farm.

Instructor: Angie Jewett, DBG Chatfield Farms Horticulturist Price: $15, $12 member price

Special Instructions: The tour is all outdoors; please dress accordingly for weather and bring water and sunscreen!

 

 

 

 

Posted 9/15/2016 11:56am by Josie Hart-Genter.

Dear Shareholders,

HONEY is here! We have our very own honey from Chatfield Farms, and it's ready! There is an extremely limited supply of the golden stuff. We will be selling today and next Tuesday. Then we will do one more distribution at both locations and that is it.

The remainder of the honey for sale this year will come from an area close to Chatfield, still very regional and collected by the same wonderful bee keepers, Bob and Josie Dolezel.

*Today, there will be an EXTRA bouquet pick up for people who have A FLOWER SHARE.

Thanks all!

 

 

Posted 9/3/2016 9:45pm by Josie Hart-Genter.

Dear Shareholders,

In a sure sign of the changing season this week we'll have the first winter squash as well as summer squash and melons! 

Important reminder: Please stick to the times of distribution to pick up your shares. As much as we'd like to accommodate everyone's schedules harvest days are hectic and we really can't start distributing produce two hours early or on other days.  

Weekly Harvest List
*this list is tentative and subject to changes based on conditions

rosemary
arugula
tomatoes
cilantro
garlic
peppers
white onions
winter squash
summer squash
cucumbers
napa cabbage
last of the melons!

Featured Weekly Recipe: arugula and melon salad

Ingredients: 
  • 4 cups diced watermelon or other type of melon
  • 1/2 small onion, thinly sliced
  • 1 cup feta cheese crumbles
  • 1/2 cup toasted sunflower seeds
  • 6 tablespoons prepared balsamic dressing
  • 5 cups lightly packed baby arugula
  • Cracked black pepper to taste
 
Method: 
In a large bowl, combine watermelon, onion, feta and sunflower seeds. Drizzle with dressing and toss to coat. Add arugula and toss again. Sprinkle with pepper and serve.
  

Rachel's Kim Chi

Kimchi - Spicy Fermented Cabbage

The first part of this recipe is for making a kimchi paste - after you make the paste you simply shred napa cabbage into a ceramic crock or pot with a lid, add the paste, stir it in and let it ferment a day or two. Typical kimchi has salty squid added to it and this recipe excludes the squid but still uses fish sauce. You can replace fish sauce with soy sauce if you wish.

Paste:

1.5 cups water

1/4 cup AP flour (since I never remember to buy sweet rice flour)

2T sugar

1/2 c fish sauce (use a smaller amount of soy sauce to make it veggie)

1 cup Korean hot pepper flakes. It's pretty critical to get the Korean kind. They may sell them at Pacific Mercantile downtown, definitely at HMart on South Parker Rd., or online.

Additional kimchi Ingredients:

1 - 1/2 napa cabbage head (depends on the size of the cabbage but approx. 7 pounds of cabbage) 

1/2 cup or less garlic

1 T ginger

1/2 cup onion  

10 diagonally-sliced green onions

2 cups amount of chopped leek

2 cups of julienned Korean radish (can use daikon), 

1/4 cup of julienned carrot

I ferment the cabbage mixture outside the fridge only for a day or two, then in the fridge. You can start eating it at any point. It may bubble; that's fermentation. Don't seal it tightly! Anyone you may want to smooch after eating kimchi must also eat kimchi!

 

 
Posted 8/20/2016 11:34am by Josie Hart-Genter.

 

Dear Shareholders,

It can be hard to quantify the value you are getting by purchasing a CSA share: it’s in the quality of the produce, which is much higher than that found in an average grocery store; it’s in the time or hassle saved by avoiding crowds and parking issues at farmers’ markets; it’s in the relationships built through being part of this community. 

While value is found in all of these ways and more, we wanted to highlight another way: price.

In an effort to make our comparison as “apples to apples” as possible, we’ll compare the CSA to a farmers’ market (prices based on average Denver markets). Your share at the beginning of the season cost you $500 for approximately 23 weeks of produce. That averages out to a little under $22 a week. 

First, let's take a look at the early season shares of this year:

CSA Produce Item                                      Farmer's market price

1/2 # salad mix                                         $4 
collard greens                                           $3
hakurei turnip                                            $3
lettuce heads, butter or red                        $2
green garlic                                               $3
parsley                                                     $2
cilantro                                                     $2

The price for this early season share at a farmers’ market would cost approximately $19--very close to the weekly amount ($22) you are paying. 

Now, we’re in peak season. Let's look at last week's CSA share:

CSA Produce Item                                      Farmer's market price

3/4# green bush beans                               $2.50      
2# heirloom tomatoes                                 $8
1# bell/Anaheim peppers (4-5)                     $4
2 red onions                                               $3
1 head romaine lettuce                               $2
1 bunch basil                                             $4
5 hot peppers                                             $2
1 bunch kale                                              $3.50
1 bunch mint or tarragon                             $2

If you had purchased last week's share at farmers’ market, the total would have been an estimated $31; that’s $9 more than your weekly share.

And don’t forget the additional items that we price affordably for you as a member, such as our fresh-cut bouquets for $5 or free-range eggs for $5.50.

Supporting a CSA is surely not just a cost-saving thing; it is a movement and a way to keep your money in the local economy. To wrap up, I’d like to share this quote from a great local economy thinker and supporter of Colorado farms:

“When we join a CSA, we are making peace. When we shop at the farmers’ market, we are making peace. When we take a little of our money out of Wall Street and put it into small, local, or organic food enterprises near where we live, we are producing small quotients of peace.” Woody Tasche (SLOW MONEY JOURNAL – SPRING 2016).                  

Weekly produce list: 

this list is subject to change based on conditions

Napa cabbage
Garlic
Onions
Tomatoes
Peppers
Head lettuce
Cilantro
Summer squash or pickling cucumbers 
Hot peppers  

 

 

Notes from the field: Wami Wofi hot peppers

CSA Manager, Phil Cordelli

This week we’ll be handing out Wamae Wofi peppers, a Korean variety which was brought back to the US by one of the horticulture staff here at the Gardens. Last year we ran out of the original seed packet and so we used saved seed from the 2014 crop. When we saw the fruit last year we realized that the name we got was incorrect; it was in fact “Wamae wo F1”, a hybrid. We didn’t know it was a hybrid since the writing on the seed packet was all in Korean! Hybrid varieties don’t come true from seed due to unstable genetics, so most growers don’t save seed from them. When we saved seed for this year we selected two variations: the usual thin-walled, moderately spicy form; and a larger, milder and sweeter form we called “scrunchy top.” There are variations of each form out there, varying quite a bit in spice levels, so enjoy whatever variation you get! This is one of the reasons we love working for Denver Botanic Gardens--the opportunity to experiment!  

 

 

 

 

 

 

 

 





 

Posted 8/12/2016 7:30pm by Josie Hart-Genter.

Dear Shareholders,

We are officially in the middle of the season! With school starting soon, sometimes it feels like the end of the summer - however for a farm in Colorado we are just hitting our stride with tomatoes, peppers and coming soon...melons! As you will read in this edition, we have some really wonderful melon varieties.

Many Farmer’s Markets around Colorado this week are celebrating tomatoes. Which I think is a great idea! Look for our tomato guide at your next pick up so you can check out all the different types of tomatoes and their names. We will also be sharing additional recipes at distribution so you can get inspired by our awesome tomatoes.

 

harvest list for August 15-19 *this list is tentative and subject to changes based on conditions

basil
mint
tomatoes
kale
anaheim or poblano peppers
red onions

weekly featured recipe: chickpea, barley salad with mint (Vegetarian)

Produce 2 cups Chickpeas 2 tbsp Mint, fresh 2 Zucchini, medium

Condiments 1 tsp Lemon juice

Pasta & Grains
1/3 cup Pearl barley - cook then cool or prepare ahead of time

Baking & Spices
3/4 tsp

Salt Oils & Vinegars 1/4 cup Olive oil, extra-virgin 1 tsp White wine vinegar

Dairy 3 tbsp Feta cheese – very important here but use the cheese you like!

Chop up everything and toss with the liquids. If you are out of zucchini - which I would find hard to believe but still, then replace the zucchini with chopped tomatoes. Trader Joe's has many options for quick, easy grains similar to pearl barley that only take 10 minutes to cook and can store in the fridge for up to a week if it's sealed (not to endorse Trader's but I like their quick grains). 

For those of you who pick up on Tuesday and haven't met her yet, here she is with her favorite melon, the Moon & Stars watermelon. And here are a few words from her as we continue to introduce our crew:

 

 

Convivial: adjective: Relating to, occupied with, or fond of feasting, drinking, and good company

A friend recently asked why I do this work. He asked "What is your strength? What makes you feel ultimately satisfied?" I believe that my strength is in appreciating relationships, in recognizing patterns. Farming is above all else, about relationships. The relationship of nitrogen to carbon in the soil, the relationship between the weather and the timing, between the vegetable plant and the weeds around it, competing for resources, racing to the sunlight.

The relationship of the farmers to their tools, of the plants to the bugs that harm them and the bugs that help them. Once upon a time I went to college wanting to study physics. The patterns of the universe were fantastic and engaging, and even the math equations that described the phenomenon were beautiful because they described relationships between beautiful processes. But oh, how those descriptions pale next to the simply indulgent luxury of eating a darn good tomato with basil and olive oil on toast! How could the calculus of stars be more gorgeous that the sweetness of a Moon & Stars watermelon running down your chin?    

The sheer joy of eating and sharing food is one of the best parts of being human. Wendell Berry, my favorite author (and a farmer himself), has said that "Healing is impossible in loneliness. Conviviality is healing." And who of us hasn't been healed at some point by food? By a lovingly made pie? By a meal shared with friends and loved ones? The relationship between the farmer and the people they feed is one of conviviality. We all work to heal the connection between ourselves and our food, between ourselves and the land. Thank you for being our community.

Thank you for sharing this feast with us. This week, maybe have a feast. (Remember, tomatoes on toast definitely count as a feast-it's all in the attitude) Feast with your families, your friends, yourself, and indulge in being human. 

In Conviviality,
Betzi   

Posted 8/4/2016 10:42am by Josie Hart-Genter.

Dear Shareholders,

Please ignore the pre-programmed message you received last night. We are doing pick up at the following location just for today: 

Hildebrand Ranch Open Space lot, just next door to us at 9880 West Deer Creek Canyon Rd. Less than five minutes further west down Deer Creek Road on your left. It is an open space park with plenty of parking.

FLOWERS for SALE today! Pick up a beautiful bouquet for just $5!

Thanks All!



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.