News & Blog
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
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
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
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!
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
anaheim or poblano peppers
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.
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!
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
featured recipe: beet and mint salad
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
freshly ground black pepper
3 ounces crumbled feta or goat cheese
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 firstname.lastname@example.org
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!
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!
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.
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
We will see you all soon! If you have questions, please contact Josie Hart at email@example.com.
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.firstname.lastname@example.org
Thank you so much for your support and we look forward to seeing you in spring!
- Josie and the Chatfield Farm team
- 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!
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
poblano and bell peppers
salad mix or arugula
- Extra-virgin olive oil
- 1 generous bunch Swiss or rainbow chard, stemmed and washed
- 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)
- Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
- 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.
- 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.
- 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.
- Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
- 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
- 2 pounds red beets, medium sized, scrubbed clean, green tops removed (garnish with the greens by shredding them finely)
- Olive oil
- 1/2 cup balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon grated orange zest
- Freshly ground black pepper
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.
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!!!