Important reminders for the last CSA distribution
Dear Shareholders,
We want to thank you all for filling out your CSA survey - it was very helpful to read through all of your comments and we are digesting them now. If you haven't filled out a survey please do so and enter to win a jar of Chatfield honey! 2014 CSA Survey
tuesday 11/18 distribution change:
Due to the weather, we will have distribution in Mitchell Hall, at Denver Botanic Gardens York St. location. Park in the main parking structure and cross the street to the visitor center entrance. Directly to the right of the main entrance there is the Pinon Gate entrance. A CSA staff member will be there to guide you to Mitchell Hall.
Please bring cash/check ($10-$25) if you would like to purchase these additional items on Tuesday or Thursday's distribution:
- Chatfield honey
- locally grown lavender and wheat bouquets for the holiday table
- lavender hand-made soap
- locally grown herbal teas
- hand-made knit wear
The produce will include storage crops that if kept in a dark cool space will last at least a few weeks.
produce list for tuesday and thursday
november 18 and 20th
- potatoes
- carrots (loose)
- watermelon radishes
- coriander and fennel seed packets - for planting or culinary use
- dried sage
- dried hot peppers (great for chili)
- onions and garlic
*Supporting shareholders will receive a special box of produce including sweet potatoes and a surprise!
featured recipe: fennel and sage stuffing
ingredients:
3/4 stick butter (yes it's the holidays)
plus more for baking dish
2 cups diced onion
2 roasted fennel seeds
1 cup chopped apples
1 cup dried cranberries
1 tablespoon minced sage
1 tablespoon chopped thyme
Salt and pepper
3 cups veggie broth
2 eggs
¼ cup chopped parsley
16 cups cubed stale bread
preparation:
Melt butter in a large skillet over medium heat. Add onion, fennel, apples, cranberries, sage and thyme and cook 5 minutes. Season with salt and pepper. Add turkey or chicken broth and bring to a simmer. Remove from heat and allow to cool slightly. Beat eggs with parsley in a large bowl. Add cubed bread. Pour vegetable-broth mixture in bowl and toss. Transfer mixture to a buttered baking dish and dot with butter.
Cover and bake 30 minutes at 375 degrees.
Uncover and bake until golden, about 30 more minutes.
Apple/sage/fennel breakfast sausage patties
Ingredients:
1 lb. ground chicken or pork (source from Locavore for pork)
1 lg. (golden delicious) apple
grated 1/2 small onion
grated or crumbled 1/4 c Sage
minced fine 1/4 c Maple Syrup
1T Olive Oil
1T Fennel Seeds, toasted
1 T. Salt 2 t. Pepper
1 t. Ground Mustard
Additional oil for frying
Grate onion and apple into a large mixing bowl, making sure not to lose any of the juice created by grating. Mix in all remaining ingredients, incorporating well but not over mixing, this could make your sausage gummy, and we want the mixture to remain light. Head a heavy bottomed skillet on medium heat with enough oil to thinly coat the bottom of the pan. Using a measuring cup or portioned scoop, create patties directly into the preheated oil that are about 1/4 cup in volume and about 1/2 inch thick. Cook on each side for 2-3 minutes or until golden brown and the chicken is just cooked all the way through.
*Instead of making patties, keep this mixture loose to add to your regular stuffing mix for a rich addition!
Happy Thanksgiving!
We'd like to thank all of you for such a great season. We are very grateful for being able to feed our community! We will be in touch soon with details on how to buy a 2015 CSA share. Information will include prices, share size, additional shares available and distribution times/locations. This information will be emailed to you with a timeline so you have adequate time to purchase your share before we offer shares to the wait list.
