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Chatfield CSA e-news for July 24-27

Posted 7/21/2018 10:07am by Josie Hart.


Dear shareholders,

It's Lavender Fest! If you're sipping your coffee and wondering just how you'll spend this beautiful Saturday, come on down to the farm!

IMPORTANT NOTE:

With a concert happening this week on Tuesday we'll be moving distribution to Teller Elementary at 1150 Garfield St (80206). The parking lot is located on the north end of the building on the corner of 12th and Garfield. Look for our tents and box truck. Thursday's distribution is same time, same place.

HARVEST LIST:

  • Arugula
  • Fennel
  • Beets
  • Parsley
  • Peppers
  • Kale
  • Summer squash
  • Cucumbers

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

FEATURED RECIPE: Carrot Fennel Soup

Ingredients

•2 medium fennel bulbs with fronds
•1 pound carrots, quartered lengthwise
•1 medium onion, quartered
•1 garlic clove
•5 tablespoons extra-virgin olive oil, divided
•2 1/2 cups broth, chicken or vegetable
•2 1/2 cups water

 
Preparation

Preheat oven to 450°F with rack in lowest position. 
Chop enough fennel fronds to measure 1 tablespoon and reserve. 
Set aside stalks and remaining fronds. 
Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 
Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes. 
Blend half of vegetables in a blender with broth until very smooth. 
Transfer to a medium saucepan. Repeat with remaining vegetables and water. 
Thin to desired consistency with extra water and simmer 2 minutes. 
Season with salt and pepper. 
Serve soup sprinkled with reserved fronds.