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Chatfield CSA e-news for June 12 - 14

Posted 6/9/2018 3:00pm by Josie Hart.

Dear Shareholders,

This week we've got garlic scapes coming on. Scapes are the curly, tender green stems that shoot out from hardneck garlic plants and would eventually flower if we didn't pick them. By harvesting them, we redirect energy back down into the bulb as it matures. Scapes can be used in place of garlic in any recipe, or can be roasted or grilled by themselves.

As we wait for peas to bounce back (they just started flowering now), with broccoli munched, and two seedings of spinach seeing poor germination in the dry and heat we'll be a little lighter than usual in number of crops for the next few weeks. Thank you for sharing in the successes and failures which happen in the course of a farm season! 


Garlic scapes
Bok choy
Herb choice
Broccoli raab

*Please note the exact share may change due to weather or crop conditions*


This is my go-to kale preparation for summertime. "Massaging" the kale turns it dark green, as if its been cooked, and the avocado and toasted nuts add creaminess and crunchiness to the dish. Salty, sweet, creamy, crunchy ... YES!

• 1 bunch kale
• 2 tablespoons olive oil
• juice of 1 or 2 limes
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 avocado, cubed
• toasted almond slices
• Salt and pepper

Chop the kale very finely and put it in a large salad bowl. Combine olive oil, soy sauce, lime, vinegar, garlic, salt, pepper. Use your hands to vigorously mix it all together, for just a little while longer than you think necessary, maybe 2 minutes. Place in the fridge for about half an hour. Toast up some almond slices (or other nut) in a hot dry pan until just browned. Add avocado and nuts to the bowl just before serving.