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Chatfield CSA e-news for June 4-6

Posted 6/2/2019 11:57am by Josie Hart.

Dear shareholders,

Add-on shares will be starting this week, so be sure to look for those Sign-in sheets at distribution if you signed up for one. Part of the mission of the Community Supported Agriculture Program is to connect shareholders with a wider system of small-scale farms and ranches. We offer a number of add-on shares sourced from producers we know and trust, and as local as possible. 

The Meat Share from Pasture Provisions, the Mushroom Share from Mile High Fungi, and the Self Care Share from Rose House will begin on Tuesday June 4th at York St.   

The Egg Share from Amish Acres and the Yak Share from Trinity Ridge will begin on Thursday June 6th at Chatfield. Also, there will be a guest baby yak on Thursday, so even if you pick up your share on Tuesday you might consider coming down for a visit on Thursday, especially if you've never met a yak!  
 
The Fruit Share and the Flower Share will begin later in July. We'll keep you updated on how the fruit crop looks this year, and the flowers are just being planted now.  

HARVEST LIST:

  • Head lettuce
  • Chard or Collards
  • Hakurei turnips
  • Baby bok choy

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

FEATURED RECIPE: Glazed Hakurei turnips and greens

Hakurei turnips are a Japanese variety, and if you've never had them before, throw out any thoughts of the huge, woody, bland Purple top turnips you've had before; they are small, delicate, and very sweet.  

Right now the greens are also looking good, and are still tender. Later in the summer they can get pretty spicy, so for those folks who love to use absolutely everything in the share I recommend cooking them rather than in salad.

Halve or quarter the turnips, and chop the greens finely. In a skillet heat up a little butter and just enough water to cover the turnips halfway. You can add any type of vinegar or miso or honey to accompany the flavors of whatever other dish you might be serving. Cook until turnips are tender, then add the greens and a pinch of salt and cook for a minute or two more. If you'd like the liquid to thicken up more, you can take the turnips and greens out and thicken it, but the whole dish shouldn't cook for more than 10 minutes - you want to keep the crispness and freshness of the turnips.