<< Back to main

Chatfield Farms CSA e-news for June 12-18

Posted 6/9/2017 5:25pm by Josie Hart.

Dear shareholders,

The farm season is in full swing! We've got all of our big plantings in the ground- tomatoes, peppers, sweet potatoes, squash, cucumbers and more! This week we've still got the crisp, lovely spring harvests coming out of our recent colder months, and garlic scapes have just come on! Whether you know about garlic scapes already or not, get excited! They are the twisty, curly, tender green stems that shoot out from the garlic bulb and would develop into the flower if we didn't love to eat them so much! By picking them, we also redirect growth energy back down into the bulb so that it matures nicely, and we will enjoy those later on.  As the arc of the season develops, it's a beautiful opportunity to experience your connection to the land and your food. When we eat locally and seasonally, we eat well!

IMPORTANT REMINDER:
York Street Shareholders - 
Pickup is at St John's Cathedral at 1350 Washington St. Denver,80203 on Tuesday, June 13 due to a concert at York St. the time is still 4 pm to 7 pm.

Harvest List for June 12 - June 18

garlic scapes
kale
carrots
bok choy
tarragon
head lettuce
broccoli raab
bunched spinach

*Please note the exact share may change due to weather or crop conditions and half/full share availability*

Featured recipe: Orecchiette with Broccoli Raab and Sweet Italian Sausage

Ingredients

  • 3 chopped garlic scapes and 1 clove crushed garlic

Preparation

1. Set a large pot of salted water over high heat and bring to a boil.

2. Large sauce pan set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes, white wine, thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. 

3. Cook the pasta. (Add orecchiette to boiling water and cook). With about 3 minutes left, add the broccoli raab to the same pot and cook until tender. This is my favorite trick with broccoli raab - you don't have to cook it separately! You just throw it on with the pasta and kaboom! Enjoy greens  that are tender and perfect for any Italian dish!

Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.

4. Sprinkle with fresh Parmesan and parsley. Serve warm or room temperature.

 
Notes from the field: A Visit from Colorado Ag Commissioner, Don Brown. 

This is Larry Vickerman, Chatfield Director and Josie Hart, Farm Program Manager picture with the commissioner.

The Colorado Department of Agriculture's commissioner Don Brown made a visit to our farm last week! We took him on a tour of our CSA and Market Garden fields and he was very impressed - he had many positive things to say about our operation!

The truly unique asset we have here is a combination of different types of farm production models - from high output market gardening at 1 acre to the mid- size CSA farm to the large scale corn and pumpkins, we are constantly working toward making our farm more educational and accessible to the public . The vets program that our Supporting Shareholders support, is incredibly lucky to have access to these different models for their education.

If you have not made it down to the farm, we invite you all to come and see what we are up to!

Add-on Share reminders: 

We had several dozen eggs last week that were not picked up at distribution. Please remember to look at your account (you can log in on our homepage) and make sure you are aware of what you purchased. Left over food gets donated to several local hunger-relief organizations in the Metro area - but we'd rather have YOU! 

This week don't forget to pick up, eggs, mushrooms and the balanced belly share. If you forget to pick up your shares, we can't accommodate you on other days - we are out in the fields and are not able to store extra or leftover produce throughout the week! 

 Thanks everyone and here's to eating well!