News & Blog
As a CSA Shareholder, your feedback is greatly valued and helps improve and grow the program. We appreciate you taking five minutes to complete the 2013 CSA Shareholder Survey PDF, save your changes and email it to firstname.lastname@example.org.
Also, we will be sending the 2014 share prices and purchase information this month. Shares will be available for online purchase in January.
As current shareholders, you can purchase a share for someone as a holiday gift. Please email us and we will issue a gift certificate before you purchase in January.
From all of us at the Chatfield CSA,
Thanks very much!
Those of you who need to pick up your last storage box of apples (Chatfield members only), please come to the farm today during normal distribution times and our staff will assist you. We will be here from 4-7 p.m.
We also will have some honey that we still haven't sold if you are interested - ($10 jars and small gift jars for $5).
Please join us this Saturday from 2-4p.m. to gather with your CSA friends and share some yummy food. We will be in the Green Farm Barn, so feel free to stroll around and come to eat at 2 p.m. Beyond the dish I am making, I will have salad greens for everyone to enjoy from the field!
See you there.
Come on down to the farm Saturday November 9th and let’s celebrate food! Bring a dish to share and your friends and family.
We will be in the Green Farm Barn from 2 - 4p.m. chatting, hearing details about next year, and of course sharing recipes and food.
Please park in the front parking lot and follow the signs across the bridge to the barn. If you have any questions please email Josie.email@example.com
We hope to see you there; we will have drinks and some fun raffle give away’s!
Join Denver Botanic Gardens' CSA at Chatfield in supporting our local Colorado farmers the CSA will be donating produce for this event.
Alas, this our last week of 2013 community supporting agriculture. We want to thank you all for taking a risk, buying in advance and supporting small farms in Colorado! We hope you enjoyed the veggies, distribution and recipes. A special thanks goes to all of you who volunteered.
Sometime next week, you will receive the end of season survey which we hope you complete. The survey may be completed online or in print. Your opinions are integral to this program and many of the decisions we make are based on feedback recieved from you, the shareholder.
Renewals will begin Janurary 1, 2014. Current CSA shareholders may renew their shares before we open sales to the public. Also, as a current shareholder, you have the most flexible and affordable payment plans! There will be a few changes to the size and cost of next year's shares. Your first payment will be less than $100 if you utilize the online payment schedule when purchasing your share. Additionally, because you have the choice to create a payment plan, we are no longer offereing the downpayment option.
Reminder: The Final Potluck is Saturday, November 9th, 2 - 4 p.m. in the Green Farm Barn. Please park in the front parking lot by the visitor center and walk over to the barn.
Final Produce List: October 28 - November 1st
(Many CSA's ended several weeks ago!)
spinach or arugula choice
chard or kale
*We wanted to have more winter squash varieties to hand out but unfortunately (similar to pumpkins this year) the wet soggy conditions led to our squash harvest rotting!
Featured Recipe: Broccoli Pesto Pasta
You can also try this recipe with kale and spinach.
Note: The sauce is gluten-free and could be used with a gluten-free pasta.
1/2 pound broccoli
1/2 pound dried spaghetti
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 small onion, finely chopped
1 clove garlic, minced
1/2 teaspoon table salt
Freshly ground black pepper or pinches of red pepper flakes
4 tablespoons heavy cream
A heap of grated parmesan (about 1/2 cup), to serve
Bring a large pot of salted water to boil for your pasta.
Remove broccoli florets from stems and chop into medium pieces. Peel stems with a vegetable peeler (I do this so that they cook quickly, plus, I prefer their taste without the tough stem skin) and slice them into 1/2-inch segments.
Use your pot of future pasta water to steam (by suspending a mesh strainer over your pasta pot and covering it with a lid for 5 to 6 minutes) or par-boil (for 3 to 5 minutes) your broccoli florets and stems until just tender, then drain if needed and set them aside.
Add pasta to water and cook until al dente, or about one minute less than fully cooked. Before draining pasta, reserve a cup of pasta cooking water and set it aside. Drain pasta.
Wipe out pot so that you can use it again. In the bottom of pot, melt butter and olive oil together over medium heat. Add onion and reduce to medium-low, sauteing it until tender, about 7 minutes. Add garlic and cook for another two minutes. Add steamed broccoli, salt and red or black pepper and turn the heat back up to medium-high, cooking it with the onion and garlic for a few additional minutes. Pour cream over mixture and let cook for 30 seconds.
Transfer broccoli mixture and all of its creamy bits at the bottom of the pan to a blender or food processor and blend in short bursts until it’s finely chopped and a little sauce. Don’t worry if it looks dry; that reserved pasta water will give it the sauciness it needs in a minute. (Theoretically, one could also use an immersion blender here inside their pot to make the broccoli sauce, but it might be a bit messy with all of the chunks and small bits.)
Add the broccoli sauce back to the pot with the drained spaghetti and a splash or two of the reserved pasta water. Cook over medium-high for 1 to 2 minutes, tossing the mixture so that it evenly coats. Add more pasta water as needed to loosen the sauce. Adjust seasonings to taste, adding more salt or pepper, and scoop into a serving bowl. Shower spaghetti with grated parmesan and dig in.
Grower's Perspective: A note from Phil the Farmer
Phil Cordelli, head CSA produce grower
Pessimism is a tool of the farmer to weather the ups and downs of the season. Josie kept writing in the newsletters about “beautiful” or “wonderful” produce we’d be giving out and I kept editing her adjectives, but for our last distribution, I can safely say that we’ve had a great season! We had our struggles and minor disasters, but then I think back to May 1 when I watched snow fall on our newly seeded and transplanted beds, wondering if we’d have any produce! And more recently, the hurricane-force winds, hail and flooding which shredded our greens and made our peppers look like Swiss cheese, but we stripped off the ruined leaves and fruits and the next flush was indeed beautiful and wonderful. The winter squash was beset by cucumber beetles and squash bugs, so yields on some crops might have been down, but we had no total crop failures.
This season, more than most, was a total team effort. The CSA crew and I learned what works here and what doesn’t, valuable insights and techniques coming from every single employee. Our dedicated, hard-working and lighthearted core volunteers were integral to our accomplishments. The big volunteer days provided a massive boost when the tasks threatened to overwhelm us. This week, in ten hours, we were able plant all the garlic for next season, move the chives from their location in field one to the herb garden, dig up three beds of asparagus from their current location beset by thistles and transplant them. I thought this would at least two weeks!
And of course you, the shareholders are a critical part of the team. It is so immensely satisfying to be a part of this community that has developed around the food we grow, to swap recipes and ideas, and to be a part of something that feels much larger than just selling vegetables. The farm at Chatfield is owned by none of us, and yet belongs to all of us. I hope you will continue to be involved, come visit us at Chatfield for a snowy stroll this winter and come to some of the upcoming events such as Gleaning Day.
Lastly, if you’re in need of some winter reading, my first book, "Manual of Woody Plants," was just published by Ugly Duckling Presse. The product of many winters of work (or rather winters without as much farm work) features poems in the form of a field guide to trees, vines and shrubs. You can order it from the publisher through their website at www.uglyducklingpresse.org/catalog/browse/item/?pubID=241. I’ll also bring a few copies to distribution this week.
for tickets, go to http://frontrangefarmrelief.eventbrite.com/
Denver Botanic Gardens NoCo Ag Relief Coalition Local Food Shift
Living GREEN Foundation Veterans to Farmers Denver Urban Gardens
The Growhaus Mo Betta Green Markets Sarto's Ekar Farm
Farmyard Denver Yard Harvest Denver Food Rescue Produce for Pantries
Warm Cookies of the Revolution UrbiCulture Community Farms Hunger Free Colorado
Snooze Eatery Linger Restaurant Mile High Business Alliance
Today for distribution we will have honey, warm hats and headbands for sale. Also the Pinwheel Foundation will be making a stop with their pinwheels to purchase. All proceeds will go to the Child Abuse Awareness Campaign, so please buy one if you can.
We are all out of egg cartons! Please bring your egg cartons in today to pick your eggs!
Come out to National Food Day this Thursday at Denver Botanic Gardens starting from 10 a.m. to 3 p.m. - free food samples!
We will have share renewal details and end of season surveys next week at our last distributions.
Hello everyone! The CSA will be held in the usual spot today, regardless of weather. Please come as EARLY as possible so our staff can go home before dark. Thanks!
We have HONEY on sale today - both sizes (Quarts $20, pints $10). Please remember to bring CASH! This honey is local to Chatfield and the jars make great holiday gifts!
PUMPKINS - Normally we hand out a decorative pumpkin every year to our shareholders, however with the moisture and cold temperatures the pumpkins are turning soft! If you would like to pick your own pumpkin up out here at Chatfield, you are welcome to do so however you will have to search for a good one! We did have a very successful Pumpkin Fest that raised a lot of money for the Botanic Gardens this year and we hope some of you made it out here for that!
EGG CARTONS! Please bring an egg carton today before you pick up your eggs because we are out of cartons for people. Thanks!
We are getting very close to the end of distribution and our staff will let everyone know if we don't have enough produce due to the weather conditions. Thanks!
Any questions regarding Harvest Shares from MMLocal can be directed to firstname.lastname@example.org. I also answer that email address and generally get responses out within 24 hours.
Thanks and see you today or Thursday!
We have honey for sale today (Thursday) and next Tuesday! Stock up - we will be able to supply EVERYONE with the honey they need and the jars are the same price ($20, $10, $5)as last week. These make great holiday gifts so please remember your cash! We can take checks too but please make checks out to Bob and Josie Dolezal.
Here are some recipes that members have sent in to share with you all. We hope you are enjoying your produce each week and the recipes!
Glazed Delicata Squash
2 medium delicata squash (about 2 lbs) or other firm winter squash
2 tbsp unsalted butter
1/2 cup very coarsely chopped fresh sage
1 tbsp coarsely chopped fresh rosemary
1 2/ cups fresh apple cider
1 cup water
2 tsp sherry vinegar
1 tsp salt
Freshly ground black pepper
If using delicata, peel it with a vegetable peeler, cut it lengthwise in half and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise, into 1/2 inch thick slices. Other squash (acorn, butternut) should be peeled, cut into 1-inch wedges, then sliced 1/2 inch thick.
Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Don't let the herbs brown.
Add the squash to the skillet, then the apple cider, water, vinegar and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt.
Broccoli Cheese Soup 1 bunch broccoli, about 1 1/4 pounds, (washed and trimmed) 2 cups sliced onions
5 tbsp butter or oil
7 cups chicken or veggie broth, divided
1 tsp oregano
1/4 cup flour
2 tbsp Dijon mustard
1/8 tsp pepper
1 cup milk
2 cups shredded sharp Cheddar cheese
1. Cut florets off broccoli and divide into small sections.
2. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking; then set aside.
3. Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes.
4. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes.
5. Carefully process hot mixture in batches in a blender until smooth.
6. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly.
7. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth.
8. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.
Easy Roast Beets Ingredients
2 pounds red beets, medium sized, scrubbed clean, green tops removed
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.
Yield: Varies depending on the kind of tomato used, pan width and the finished thickness*
5 pounds tomatoes, finely chopped
3 1/2 cups sugar
8 tablespoons lime juice
2 teaspoons freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon red chili flakes
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer** the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
*The finished yield on this recipe varies depending on the kind of tomato you use, the width of your pan and the finished thickness to which you cook it.
2010 yield: 4 1/2 pints; 2011 yield: 3 pints; 2012 yield: 2 1/2 pints
**In my kitchen, the word simmer means to cook just below a boil. There should still be a few bubbles, but it shouldn’t be splashing all over your cooktop. If you cook at lower temperatures, the cooking time will increase.
Rosemary Honey Drizzle for Cheese
1 cup walnut pieces
3/4 cup local honey
1/2 cup walnut oil or extra-virgin olive oil
Kosher salt, freshly ground pepper
1 tablespoon fresh thyme or oregano or rosemary leaves plus 2 sprigs
1/4 teaspoon finely grated lemon zest
4 whole dried chiles de árbol
Ingredient info: Chiles de árbol can be found at better supermarkets and at Latin American markets.
Preheat oven to 325°F. Spread the walnuts on a rimmed baking sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 15 minutes. Let cool. Coarsely chop; set aside.
Whisk honey and oil in a medium bowl to blend. Season to taste with salt and pepper. Fold in walnuts, thyme, and lemon zest. Add chiles. Divide between two 8-ounce jars. Cover and chill. DO AHEAD: Can be made 1 month ahead. Keep chilled. Stir before using.
In this newsletter we will have tomorrow's produce list and next week's. We hope those of you who came out to the farm for our potluck had a good time! We enjoyed a surprise treat from Sweet Action ice cream, FREE tickets to the corn maze/ hay rides and tons of delicious food! Thanks to all of you who made our community stronger - Phil and Josie also appreciated your valuable opinions about the CSA and how the experience went this year. We will be sending out feedback surveys with some information regarding next year's CSA program. Please take the time to fill these surveys out! Your voice as a shareholder is very important to us and we want to announce some exciting new developments to the CSA's future!
Last distribution days for 2013: Tuesday the 29 of October and Thursday the 31st of October.
Produce list for October 8 and 10: Last Tomatoes!
*This list is tenative and subject to change (especially this time of year)!
Carrots or beets
**October 17th (Thursday) will be the end for the add on shares (bread, coffee, mushrooms, eggs) except for our fruit share which will end Oct.24th (Thursday).
Produce list for next week - October 14 - 18
*this list is tenative and subject to change
Lemon Verbena Sugar Cookies- a delicate herb
CSA Grower - Michelle Cotton
- 2-1/2 cups all-purpose flour
- 2 tablespoons lemon verbena leaves, crushed
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- Preheat your oven to 350 degrees.
- Place the flour, lemon verbena leaves, baking powder, and salt into a bowl and stir to combine.
- In another bowl, beat the butter until creamy and then add the sugar, eggs and vanilla; continue to beat until thoroughly blended.
- Sprinkle in half of the flour mixture to the butter mixture, beat well to combine and then stir in the remaining flour mixture, stirring vigorously until blended.
- Using a spoon, drop rounded spoonfuls of the mixture onto a baking sheet, leaving at least 2-inches of space between each serving. Place in the oven for 8 minutes or until the edges are lightly browned. Cool and serve.