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Posted 9/27/2020 10:30am by Josie Hart.

Dear Shareholders,

October is right around the corner but we are still filling our days with bountiful harvests and sunny warm afternoons in the fields. We are so grateful for all the food we have curing in the greenhouse and for the resilience of the crops we are still harvesting in our fields. 

We hope some of you made it out to our gleaning day this past Saturday to collect up some of the last sweet summer produce. If you haven't been to the farm lately we encourage you all to come check out the pumpkin patch, corn maze, and stroll through our market garden. Chatfield in the fall is a wonderful place to spend some time enjoying the cooler weather in a beautiful setting, with fun activities with family and friends. 

Thank you to all who brought reusable bags last week, please bring a bag again this week if you are able. 



Harvest list -  Sep 29 & Oct 1

arugula

lettuce mix

french breakfast radishes 

carrots

delicata squash

garlic

dill

 

Featured Recipe -  Arugula Salad with Delicata Squash, Wheat berries, and Pomegranates 

  • 1-2 medium delicata squash
  • 1 tablespoon olive oil
  • Fine grain sea salt
  • 4 heaping cups arugula (or mixed baby greens)
  • ⅔ cup pomegranate arils (or a generous handful of dried cherries or cranberries)
  • ⅓ cup raw pepitas (or pecans)
  • 3 to 4 ounces feta cheese, crumbled
  • 1/2 cup wheat berries, faro, or other grain

Maple-balsamic vinaigrette

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon real maple syrup
  • ½ teaspoon Dijon mustard
  • freshly ground black pepper

INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.
  2. In medium sauce pan bring 1 cup water to a boil. Cook wheat berries for 30 minutes or until soft.
  3. In a medium skillet over medium-low heat, toast the pepitas (or pecans), stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.
  5. Once the squash has had a few minutes to cool, combine the arugula, pomegranate (or dried fruit), pepitas (or pecans), crumbled feta, grain, and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.

Items to buy in the coming weeks:

 Bob and Josie's amazing honey is still for sale! Pick up a jar or two for your upcoming cold-weather treats: stir into your warm oatmeal, drizzle on toast, sweeten your hot drinks.

Flower shares are wrapping up for the season, but we are going to have a couple weeks where you can purchase a bouquet for $10. As a special treat to folks who have been asking all season for flowers! 

Wheat berries grown at Chatfield will be back in stock. 

Please make sure to wash all your produce very well.


 

Posted 9/24/2020 2:00pm by Josie Hart.


Hey there,
Welcome to the special salsa edition for the CSA this week! We have one final round of tomatoes, cilantro, hot peppers, and onions ready for you today so you can all salsa your way to the weekend!

** PLEASE BRING A REUSABLE BAG FOR TODAY (we are low on bags).

* NO flower shares/sales this week, they need time to catch up so next week we will have them again.

Don't forget gleaning this Saturday fro 9-12:30!

See ya there!

 

Posted 9/22/2020 3:29pm by Josie Hart.

Dear shareholders,

Today - PLEASE BRING YOUR OWN BAGS! We are running low on paper.
The much anticipated first gleaning day is here! Bouquets are for sale - Bring $10 cash!

This Saturday,  
9:00 -12:30, Chatfield Farms' CSA fields.

Please park in the first main gravel parking area you see when you arrive at the farm. Bring large reusable grocery bags, snippers or pruners, gloves and water/snacks. This event is free - but please let the security know you are at the farm for Gleaning with the CSA.

You will walk out to our far fields back by our greenhouses (about 10-15 minutes) so you need good shoes and the ability to walk that far. If you end up picking a ton of produce, you can go fetch your car and pick up your produce with it at the end. Please do not drive out to the far fields. We will send out a separate map of the farm for those who are new.

We will have the corn maze event going on and that will create chaos if we have folks driving through the farm.

Each crop you will be able to harvest from will have a flag in front of it - and will be labeled. Please do not pick crops that aren't flagged as we are still harvesting those. We will have tomatoes, eggplant, peppers, and other selections we have not determined yet. 

After Gleaning, you all are invited to go through our Corn Maze for FREE!!! If this sounds fun to you, head to the entrance and tell security again you are a gleaner and they will let you and your group inside! Good Luck!  

See you all Saturday!

 

 

Posted 9/13/2020 12:05pm by Josie Hart.

Hi All,

It's that time of year again for Peg's Homemade Grape Jam.   
Because of Covid 19, I'm taking Grape Jam orders via email. 

If interested, please email me at insomuchas@hotmail.com

I will provide Venmo information for you to submit payments with a debit card or bank account.  No credit card purchases.    

My jam sells for $6 per 1-cup jar.  It lasts a year unopened when kept in a cool dark place, or up to 6 months opened and kept in the fridge.  This year's harvest looks good.  My Concord grapes are dark purple, juicy and sweet.  I will fill orders on a first-come-first-served basis while supply lasts.  Josie will advise the pickup date for each Distribution location as I will not be onsite for distribution, or to give out taste samples, or handle money for payment. 

To those who have not tasted my Grape Jam, they make great Christmas gifts or just as a sweet addition to your breakfast.  To my repeat customers, welcome back!    Thank you for your support this year, as well as in years past.  Happy Autumn and enjoy!

Sincerely,

Peg Montagne

12-year Chatfield CSA volunteer
25-year DBG volunteer
insomuchas@hotmail.com 303-907-7078 cell    



 

Posted 9/12/2020 2:20pm by Josie Hart.

Dear Shareholders,

Prepare for the worst - hope for the best - inside every farmer, there is an eternal optimist. We planned for the killing frost and brought in a ton of vegetables and flowers...covered plants with fabric...waited...and...things are not that bad!

The warm season crops are definitely slowed down and we may not get very much off them but things are in better shape than originally thought, however, let's be real - climate change is a challenge and making it harder for farmers every year to produce what we need to sustain local systems. We've all got work to do.

Thank you to the many folks who offered help, showed up, prayed, sent vibes - we made it through! The storm was wet which was good for the soil - but not as cold as projected! It hovered right around 30 degrees(f) for most of it and usually 28f will kill plants - so we got very lucky!

 

 

Harvest list - September 15 & 17

Kale
Carrots
Asian greens - Tokyo bacana 
Sweet - Carmen/Escamilla
Fresh onions
Broccoli
Eggplant
Radicchio
Onions
 
 
Featured Recipe - Eggplant and Radicchio Pasta 
 
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange in a single layer on a clean kitchen towel and roll up tightly to extract excess water; transfer to a rimmed baking sheet. Toss with 1 tablespoon oil, and garlic; and season with pepper. Bake until golden and cooked through, 30 to 35 minutes. When cool enough to handle, peel garlic cloves.

  • Meanwhile, In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, drain. Return pasta to the pot then add eggplant, peeled garlic cloves, radicchio, currants, olives, remaining 1 tablespoon oil, and enough pasta water to create a light sauce that coats the pasta. Top with Parmesan to serve.


Shareholder Survey out soon - Please give us your feedback on the season. We want to hear from you about what you liked this year and what you missed or want to see improved. It will be a link so please take the 5 minutes and tell us what is on your mind! It helps us every year to get closer to providing the best CSA we can for all of you.

Remember to wash your produce well.

Thanks again for your support during the rollercoaster of events lately! 

Posted 8/29/2020 5:15pm by Josie Hart.

Dear Shareholders,

With a hint of fall in the air and cooler temperatures this week, we all are looking forward to a break from one of the hottest summers on the farm I can remember. Thanks to all our crew AND volunteers who are out there day to day. Thanks to you all for your compliments/emails/smiles and nice words of support this week. Grateful for glorious rain on the farm!

We loved hearing about the grain shares this past week - so many creative recipes! We are hoping to have another round of wheat berries soon, so those of you who didn't get a bag can do so. We are crossing our fingers for a day that we can also have our own flour!

Onions coming in this week - and as some of you know, onions are one of the best crops we grow! So many onions! Here is our crew in the greenhouse working on processing and curing.

 

   Photo by rosie on August 27, 2020. Image may contain: 1 person, plant.

 

In the background below, are all the mums for our fall displays at both locations.

 

Photo by rosie on August 27, 2020. Image may contain: plant, outdoor and food. 

  • Remember to come buy pumpkins in October! 
     

Harvest list for Sep. 1-7

onions
garlic
potatoes
peppers
broccoli
head lettuce
squash
sage

featured Recipe ~ fall is in the air but summer crops are still here

1-2 medium summer squash (any variety) washed and cut into chunks

1-2 cloves garlic

approx. 10 leaves of fresh sage, minced

2-3 tablespoons butter

salt/fresh lemon juice on top optional

On low heat, melt the butter with the fresh sage very slowly until the butter has browned and sage is infused completely. Add small chunks of summer squash gently stirring in the butter. cook for a few minutes on low heat, turning over the butter into the squash. 

Use the squash in several yummy ways - a squash quesadilla with with fresh basil? Or on top of your head lettuce with sliced tomato and boiled potato for a perfect summer salad? Or try making a creamy polenta and adding the sage summer squash on top!

Have a great week everyone!

 

 Please remember to wash your produce well in cool running water you get home!

Posted 8/8/2020 1:04pm by Josie Hart.

Dear Shareholders,

Peppers are on! We are picking hot peppers, bell peppers, chilies, and hoping some sweet peppers ripen up despite the intense Colorado sun. We hope you enjoyed the first of the peppers last week and are ready to get creative with some Anaheim peppers coming in this week's share. 

In addition to our big pepper week, we brought onions and garlic into the greenhouse to cure. We grow garlic both for culinary use and to save for seed. A heads up that we may be giving out slightly less garlic this year in hopes to almost double our crop in the following season. We hope that going with a little less this year will pay off big time next season!

In other garlic growing news, with the help of several members of FRAPA (Front Range Antique Power Association) we were able to cut and bale straw grown right here at Chatfield to mulch our future garlic and other crops with. This straw comes from wheat we will be selling soon at distribution. Picking up our own straw rather than buying it in just seems to make a lot of sense - and turns out to be a pretty fun process.

Reminder: 

Lavender orders will be delivered to both distribution sites this week for you to pick up.

The grain share is still be processed and we will let you all know when it's ready for purchase!

First fruit pick up this week: peaches and jam!

Harvest List: Aug. 11/13

Carrots

New Potatoes

Anaheim Peppers

Bell Peppers

 Kale

Head Lettuce

Thai Basil

Featured Recipe: peppers

Breakfast Tacos with Anaheim Peppers and Potatoes

4 slices bacon
1 medium Yukon Gold potato
1 1/2 tablespoons olive oil
1 mild pepper like poblano, Anaheim or bell pepper
Salt and fresh ground black pepper
4 large eggs
1/4 cup shredded cheese or crumbled cotija
4 corn tortillas, warmed (use more for less stuffed tacos)
Salsa
1/4 cup finely chopped onions
Sliced avocado, optional

Using a box grater, shred the potato then squeeze dry. (Wrapping the shredded potato in a paper towel and squeezing is usually best). 

Remove the seeds and ribs from the peppers then slice into thin strips. Heat the oil in a wide non-stick skillet over medium heat.

Add the grated potato and peppers then season with a pinch of salt and pepper. Cook, stirring often until the peppers have softened and the potatoes begin to brown; 8 to 10 minutes.

Meanwhile, whisk the eggs with a 1/8 teaspoon of salt and a generous pinch of pepper. When the peppers and potatoes are cooked, turn the heat down to low and add the eggs. 

When the eggs are softly set and slightly runny in places, remove the pan from the heat and gently stir in the cheese. After a few seconds, the eggs will cook and the cheese will melt.

Divide the eggs, potatoes and peppers between warmed tortillas. Finish with salsa, onions and any other toppings you love.

 * Remember to wash all your produce very carefully - we are handling the vegetables less this year so we appreciate your careful attention and proper handling after pick up.  

Posted 8/4/2020 7:56pm by Josie Hart.


Hello all! 
Please email orders@Hampdenfarms.com with all lavender related questions/requests!

Thanks,

your CSA team!

 

 

Posted 8/2/2020 8:32pm by Josie Hart.

Good Evening Shareholders,

We wanted to share the fruit schedule with you all - because the early season of cherries and peaches were lost, Ela Family Farms is grateful for CSA programs where shareholders share in the risk of high altitude fruit growing! If you have specific questions, you can email Jeni at Ela Farms, our trusted partner for ten years!

Customer Service:

  jeni@elafamilyfarms.com

2020 Fruit Schedule - please remember the {#} sign is for pounds of fruit.

Aug. 11&13- Peaches-4# and jar of peach jam
Aug. 18&20- Ten pound flat of peaches
Aug. 25&27- Peaches 4#
Sept. 1&3- Peaches-4#
Sept. 8&10- Two Fruits: Apples + (peaches or pears or plums) 4# + 3#=7#
Sept. 15&17- Two Fruits: Apples + (peaches or pears or plums) 4# + 3#=7#
Sept 22&24 Two Fruits: Honeycrisp Apples + (pears or plums) 4#+3#=7#
Sept 29-Oct 1- Two Fruits: Apples + (pears or plums or cider) 4# + 3#=7#
Oct. 6&8- Two Fruits plus cider: Apples + pears + cider 4#+3#+3#=10#
Oct. 13&15- Three items: Apples + (cider or pears)+ apple butter 4#+3#+3#=10#
Oct. 20&22- Three items: Large bag of Apples + jar of applesauce + cider 9#+2#+3#=14#

 

Posted 7/19/2020 3:57pm by Josie Hart.

Dear Shareholders,

Just a quick newsletter this week - we are adding an extra flower share pick up this week for Tuesday flower shareholders because we have a ton of blooms this week, in addition to the regular scheduled Thursday flower share!

We have decided to go forward with our annual Farm to Fork dinner! All supporting shareholders will receive two tickets to a beautiful dinner. We will have new COVID guidelines for the event and allow each party plenty of space to enjoy the evening outside. More details to come.

We hope you all enjoyed those beautiful deep orange carrots of last week. Hitting the scene this week is a crop that we have just started harvesting - garlic! Chatfield grows several varieties of hard-neck garlic, and this week we will hand out one of the first varieties to be dug up. It is uncured so if you don't use it all right away (doubtful) then keep it in the fridge.

harvest list for July 20 - 24 
kale
head lettuce
parsley
beets
garlic

featured recipe - beet salad with honey and walnuts

 This roasted beet salad is a great light summer dinner or side or appetizer, and it packs up well for weekday lunches! Add quinoa to make this beet salad a meal on its own.

Author: Jeanine Donofrio
Recipe type: Salad
Serves: 4
Ingredients
  • 3 medium-sized beets, any variety (I used a mix of red and golden beets)
  • a small drizzle of olive oil, for roasting the beets
  • 1 ripe pear, chopped into ½ inch pieces
  • ¼ cup walnuts, toasted
  • ¼ cup feta cheese, crumbled (or more)
  • A few handfuls of salad greens of your choice
  • ¼-1/2 cup cooked quinoa (optional, for a heartier salad)
  • Micro sprouts or fresh parsley for garnish (also optional)
  • 1-2 tablespoons walnut oil
  • A drizzle of balsamic vinegar
  • A drizzle of honey
  • Sea salt and fresh black pepper
 
  1. Preheat oven to 350 degrees Fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt, and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool. As soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly ½ inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).

 

    2. Assemble your lettuce or salad greens, then add all salad ingredients on a platter over the salad. Drizzle with a liberal amount of oil, balsamic, and honey - add some salt and pepper. Garnish with micro-greens or fresh parsley.

The cheese, walnut, and honey will complement the earthy deep flavor of the roasted beets.

 

 

                                Roasted Beet Salad Recipe - Love and Lemons

 

 Remember to wash all your produce very carefully - we are handling the vegetables less this year so we appreciate your careful attention and proper handling after pick up.