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Chatfield CSA e-news for July 10-12

Posted 7/7/2018 12:16pm by Josie Hart.

Dear Shareholders,

On Saturday July 21 from 9am to 5pm we'll be hosting our annual Lavender Festival here at Chatfield. For anyone interested in taking a closer look at where all your produce is grown we'll have farm tours as well as classes, live music, food and drink. Check out the Chatfield Farms website for a list of classes. Walk-up classes are available but seats are limited so advance registration is recommended.


  • Onions
  • Chard
  • Bok choy
  • Lettuce
  • Hakurei
  • Beets
  • Summer squash
  • Mint

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


Today's recipe is inspired by our most passionate chard enthusiast Katie. For weeks she brought in leftover chard quiche for lunch. One week happened to be light on leftovers for me, so I admired her foresight, and made some myself, more or less like the recipe below. I love the chard flavor in this, and the slight crunch of the chard stems, and best of all I think it tastes great cold too! 


  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 bunch chard, chopped, stems and all
  • 2 tablespoons oil
  • salt and black pepper
  • 6 eggs
  • 1 cup shredded cheese
  • 2 pie crusts

Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan and cook until just wilted. Beat eggs in a bowl, mix in cheese, salt, and chard mixture. Pour into pie crusts. Bake until a knife inserted into center comes out clean, 30-40 minutes. Makes 2 pies.