News & Blog
Dear Supporting Shareholders,
In gratitude for your support of our expanding and exciting outreach programs we'll be putting together a box for you. The box will include, but is not limited to:
dried hot peppers
Tuesday shareholders: since the gardens close early now there isn't a great spot to pick up at York St. so we'll be DELIVERING yours. Please send me an email confirming your correct address, and on Tuesday, Nov. 15 you'll be getting a box delivered right to your door (or side porch, or whatever your preference is, just do note if you do have a preference!)
Thursday shareholders: we'll have you pick up here at the normal location on Thursday November 17 BUT we'll have expanded hours, from 2 p.m. to 7 p.m.
You won't be picking up your turkey on this day - you will pick up your turkey Sunday, November 20th. More information will be out soon about that.
The email reminder you received last night was an outdated automatic message that should have been turned off. There is no pick up today, sorry for any confusion!
I will take this opportunity to also ask you to fill out our CSA Survey so we can improve on what we do! https://www.surveymonkey.com/r/2016csasurvey
After you complete this survey - send us an email and you will be entered to win a CSA goody basket!
This is not goodbye--just "see you next spring"! The first time back in the produce section at a grocery store is a difficult experience--just a caution for those first-time shareholders out there.
What at first had seemed a challenge--getting a box of vegetables all at once and figuring out what to do with them--becomes, as the season progresses, a huge benefit. You realize how easy it is to eat seasonally, and you have an answer to the timeless question, "What's for dinner tonight?" With a CSA, it's much easier to build meals around what has been harvested and picked up.
I won't even get into the flavor issue of grocery store produce....Alas, it is a hard transition, so I wanted to warn you.
For those wanting to renew their shares, we will have a purchase link on our website starting January 9. You will have the whole month of January to renew your existing membership.
Starting in February, we will sell shares to our wait-listed folks.
If you know someone who would like to purchase a Chatfield Farms CSA share, please refer them to our homepage at www.chatfieldcsa.org
Survey: Enter to WIN!
Please complete our survey and enter to win a surprise CSA goody bag! Click the link below:
If you ordered a holiday turkey, pick-up for the turkey will be November 17 from 2-7 p.m.
Payment will be due at pick-up.
Supporting Shareholder Delivery/Pick-up
For Tuesday supporting shareholders, we will deliver a box of Thanksgiving veggies and herbs to your door on November 15. If you are a Thursday shareholder we will have pick-up at the farm from 2-7 p.m.
Volunteer Party Invitations -
Invitations to the annual volunteer party will be sent out this coming Monday. Please attend so we can say thanks to all our volunteers for a great season! We couldn't do it without you!
FINAL Gleaning Day - November 5, 10 a.m. - noon
Items that are not under straw or fabric will be up for grabs! We will send out an additional email about what crops you potentially can harvest on this day.
Thanks for a great season!
Today we have a few reminders and some great specialty products for sale today!
Please pick up your storage apple boxes today - the sauce box of apples is $16 and the storage box of apples is $30. Make checks to DBG.
Hand crafts and goodies for sale today: Bring cash or check today!
Milehigh Fungi: Come by and meet Micheal and Liz, the owners Milehigh Fungi and our new partners that will be providing us a mushroom share next season! Purchase a sample of what will be in the share next season including fresh shiitake and oyster mushrooms. They also will have an assortment of dried mushrooms.
Chad and Jackie (our CSA farmers!): Homemade crafts, knit wear and unique jewelry for sale. Cards accepted.
Handmade Holiday Ornaments from Catie (Chatfield Horticulturist): Catie makes beautiful jewelry and individual holiday crafts.
Chatfield Grown Lavender: Choose from handmade sachets, lavender bundles and (new) lavender grill sticks.
Chatfield Honey and Homemade Grape Jam! - Purchase the last of the Chatfield Honey for the season and a very limited amount of Peg's famous grape jam!
For your warmth and comfort, we moved our first yoga class inside today. It will start at 4 p.m. in the schoolhouse. The schoolhouse is a very peaceful and comfortable building, perfect for yoga! You can park in the main lot, do the yoga class and then go pick up your veggies. Jackie welcomes all experience levels - so even if you have never done yoga before, you are welcome to join. The class fee is a suggested donation of $5 - $10. There will be a chalk board outside so you know where to go.
If we have enough interested folks, we will run these classes till the end of distributions, and hopefully continue next year! See you there!
Hello folks! We are flying right through the fall season and have had some robust distributions lately; now we will be slowing a bit on what had out as we go into the cooler final weeks. Peppers, basil, tomatoes, summer squash, etc....have all finished. Cooler season crops like radicchio, spinach and arugula are coming on!
IMPORTANT REMINDER: Gleaning Day is this Sunday October 2nd, from 10 a.m. to noon. Please follow the dirt service road to the greenhouses and park there. Look for a volunteer to assist you at the greenhouses. Don't forget to bring the supplies we have mentioned for picking the crops.
A New Event for CSA Folks! Yoga at the Farm!
There will be a yoga class offered during distribution from 4 to 5 pm, This Thursday October 6th. The classes will be taught by one of our farmers here at Chatfield, Jackie Beavers, a registered yoga teacher. Jackie has practiced yoga for many years, studied yoga and meditation in an ashram in India. Jackie also went through Yoga Teacher Training and certification in Italy.
She will be leading a Hatha Yoga class, open to all skill levels, at the CSA washstand lawn on the west side of the wash stand. The class will be a combination of postures (asanas), breathing (pranayama), and meditation as Jackie works to bring balance to the mind, body, and soul through the practice of yoga. Please bring your own yoga mat. If this class goes well, we will add more for the rest of October. It should be a beautiful and fun time. Rain backup will be announced on Thursday if needed.
Harvest List for October 3 - 7
spinach or spicy arugula
chard or kale
Featured Recipe: Winter Squash Fritters
Serve these fritters with tomato chutney, spicy Greek yogurt, chopped cilantro or any other sauce you enjoy. They freeze well and are easily heated up in a toaster oven.
1 small winter squash - any variety
2-3 T olive oil
1 egg, beaten
1 medium yellow onion
6 T all-purpose flour
5 T corn meal
1/2 teaspoon curry powder, paprika, salt, ground pepper
Vegetable or Coconut Oil for frying
Preheat 350. Since the squash lengthwise into halves - bake squash until tender. Once the squash is cooled, mix with egg and onion.
In another bowl mix the dry ingredients and then incorporate the two mixtures together. Heat oil for frying. Drop heaping spoonfulls of the mixture into the oil and fry both sides. After they turn golden brown, pull from the oil and cool on a paper towel or cooling rack. Add more oil to the pan as needed to fry the batch. Whip up a fresh dip and garnish with cilantro.
A Fundraiser for our Veterans!
Please consider purchasing a ticket for our Veterans Farm Fundraiser. Proceeds go directly to the Veterans Program for next year.
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!
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!
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
Tarragon Salad Dressing
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
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!
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.
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
last of the melons!
Featured Weekly Recipe: arugula and melon salad
- 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
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.
1.5 cups water
1/4 cup AP flour (since I never remember to buy sweet rice flour)
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!