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Chatfield CSA e-news for September 11-13

Posted 9/7/2018 2:41pm by Josie Hart.

Dear shareholders,

Tomorrow is Gleaning Day! We invite you and your families to come out between 8-10 a.m. to harvest some crops before they get mowed and plowed back into the ground. We'll have arugula, kale, collards, summer squash, cucumbers, melons, winter squash, basil and beans.

When you get to Chatfield Farms, park in the gravel lot and walk past the Hildebrand Ranch House and animals out to the dirt road. Take a left, walk past a pond and then our beehives on your right. Turn left into the fenced in fields just opposite our compost piles, and there will be volunteers to orient you, a list of crops and flags marking areas to be gleaned. There will be signs to guide you. Bring your own supplies, like gloves, knives for harvesting and bags or something to put your harvest into.

We'll have more honey this week if you forgot your cash or check, or want to stock up on some more. An Thursday, CSA shareholder and fermenter extraordinaire Asia Dorsey will be teaching the next class in her series:

Don't Drop the Beet: Healing with Beet Kvass 
Thursday September 13 at Chatfield Farms from 4:30-6 p.m.
https://www.facebook.com/events/457350711396069/ 

HARVEST LIST:

  • Shallots
  • Bok choy
  • Tomatoes
  • Parsley
  • Peppers
  • Spaghetti squash
  • Garlic
  • Head lettuce

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

FEATURED RECIPE: Spaghetti Squash

Spaghetti squash is a fun and easy break from pasta. Just slice it in half, scoop out the seeds, and roast in a 350 degree oven until tender. Let it cool a little bit, then take a fork and separate the strings of "spaghetti" from the skin. Since we have shallots and parsley this week, Chloe suggests trying it with a chimichurri sauce. Shallots are sweet and mild with a flavor that I think of as combining onion and garlic.

I like spaghetti squash with a sweet, fresh tomato sauce, not even cooked down too much. You could also pick a ton of basil at gleaning day to make pesto with, since there's garlic this week in the share. Really, its hard to wrong!