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Chatfield CSA e-news for August 14-16

Posted 8/11/2018 11:29am by Josie Hart.

Dear shareholders,

Do you want the bad news first, or the bad news? Just kidding, its mostly good news ... this week we have been scouting our melon patch for signs of ripening:

The bad news is that someone else has been scouting the melons as well ...

 

I've written here before about the importance of crop rotation in organic pest management, and we are pretty rigorous about our rotations, but it turns out there are limits to its effectiveness when the pest is a bear that weighs 200 pounds and has a range measured in miles not feet! 

So we're fixing fences and gates around the field now, in hopes that we do have some melons to harvest next week since they are oh-so-close!

We are also going to harvest some lavender bunches for everyone this week. In previous seasons we sold them at distribution but with another half-acre planted this season there's plenty to go around! 

HARVEST LIST:

  • Garlic
  • Tomatoes
  • Basil
  • Carrots
  • Summer squash
  • Beans
  • Peppers
  • Cucumbers
  • Lavender

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

FEATURED RECIPE: Jess's Gazpacho

At Tuesday's distribution one of our shareholders, Jess, mentioned that she made gazpacho with last week's haul, and given how many tomatoes we're picking these days its a great way to use them! She had a couple of interesting twists on the usual gazpacho recipe, like using zucchini in it to make it more creamy, so here's an attempt to reconstruct her recipe from the hasty notes I wrote:

Ingredients     

  • 4 large tomatoes, diced
  • 1 cucumber
  • 1 diced bell pepper
  • 1 zucchini
  • ½ onion
  • 2 cloves garlic, minced
  • 2 teaspoon salt
  • freshly ground black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 1 lime, juiced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons thinly sliced fresh basil  

Directions

Sautee zucchini for a few minutes and combine with diced tomatoes, cucumber, bell pepper, green onion, and garlic in a large bowl.

Stir in salt and let them sit overnight to draw the juices out.

Puree until smooth.

Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.