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Chatfield Farms e-news July 6 - 10

Posted 7/6/2015 11:58am by Josie Hart-Genter.

Dear Shareholders,

We hope you all had a great holiday weekend! We apologize for sending our newsletter out a bit late - we were unsure with the sporadic weather what was going to be ready. Every day on the farm lately has been very dynamic! We hope you all enjoyed the fresh garlic we handed out last week - what an amazing and potent flavor burst!

harvest list for july 6 and 10

chard
head lettuce
garlic or garlic scapes
mint
basil!!
chives

**no fruit share this week - later in July!

featured recipe: bulgur and mint lettuce cups

Bulgur and chickpeas have complementary amino acids, so this lemony salad offers you a complete protein package. You can prepare coarse bulgur by simmering it or by soaking it. Simmering will yield a softer, fluffier grain — and bigger portions.

1 cup medium or coarse bulgur

2 cups water

Salt, preferably kosher salt, to taste

1/4 cup fresh lemon juice

1/4 teaspoon ground cinnamon

1/3 cup extra virgin olive oil

1 cup diced cucumber

1/2 cup finely chopped basil and parsley mixed

2 tablespoons finely chopped fresh mint

1 15-ounce can chick peas, drained and rinsed

1 small bunch chives or 2 spring onions, white and light green parts only, thinly sliced or chopped, soaked for five minutes in cold water and drained

(small strong lettuce leaves for serving)

1. For coarse bulgur: Bring the water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed. Remove from the heat, and allow to sit undisturbed for 10 minutes.

For medium bulgur: Place the bulgur in a bowl with 1/2 teaspoon salt and pour on 2 cups hot or boiling water. Allow to sit for 20 to 25 minutes, until most of the water is absorbed. Drain and squeeze out the water.

2. Meanwhile, mix together the lemon juice and cinnamon, and salt to taste. Whisk in the olive oil. Toss with the bulgur in a bowl. Add the remaining ingredients, toss together, taste and adjust seasonings. Serve with small leaves from the heart of a head of lettuce. Use the leaves as scoops.

Yield: Serves five - six

 

 chatfield concerts - tickets available 

Enjoy watching the sun set over the foothills at Chatfield while you listen to great live music. Chatfield celebrates the 80s and 90s with Culture Club; Under The Sun Tour with Sugar Ray, Better Than Ezra, Uncle Kracker and Eve 6; and Yes + Toto.  

Culture Club, Monday, July 20, 6:30 p.m.
Under the Sun, Tuesday, July 28, 6 p.m. 
Yes + Toto, Sunday, August 30, 5:30 p.m. Gates open an hour and a half before show time.

**More information and tickets are available at concerts.botanicgardens.org       



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