<< Back to main

Chatfield Farms CSA e-news for July 2-4

Posted 6/28/2019 4:39pm by Josie Hart.

Dear shareholders,

A couple of important notes: 

This week we will be celebrating the Fourth of July this Thursday by harvesting and distributing produce, same time as usual. If you are out of town or just can't make it to pick up, remember all shares left over will be donated to SAME Cafe, a pay-what-you-can restaurant and food truck.

With concert season beginning at York St. on Tuesday, we will be at City Park Greenhouses, 2500 E. 23rd Avenue. From our usual pickup location head north on Josephine, turn right on 23rd, then take your first right. The entrance to the parking lot for the greenhouses is on your left. 

This is some of our indispensable volunteer crew, with Allison in the center clutching her haul of collard greens on a recent harvest morning. Now that we are reaching the high point of the season, with planting after planting going in, and trying to stay on top of the weeds in all those plantings, and get spring plantings done in to get a second crop in that space I would like to thank all the volunteers for enabling us to keep this farm running. Because of your efforts, we as staff are able to go home at a reasonable hour and are able to maintain some semblance of a life outside the farm. Very much not a given in agriculture! So this week, volunteers, we salute you!

 

HARVEST LIST:

  • Lettuce mix
  • Hakurei turnips
  • Bok choy
  • Parsley or dill
  • Collards
  • Peas
  • Scallions

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

FEATURED RECIPE: Hail to the Kale Salad

Volunteer Cindy brought this snack for us at distribution yesterday, and we all freaked out because it's incredible, and since we hit the kale trifecta last week of Red Russian, lacinato AND green curly kale I thought this would be appropriate. Trust me, it will NOT disappoint ...

INGREDIENTS

• curly kale
• sliced almonds
• shredded beets and/or carrots 

Dressing:
• 1 cup raw almond butter (raw, unsweetened and unsalted)
• 1 cup coconut water (or regular water)
• ¼ cup fresh lime juice (about 2) 
• 2 cloves garlic
• fresh, peeled ginger (approximately 1” or ¾ of an ounce)
• 2 tablespoons Tamari or soy sauce
• ½ teaspoon red pepper flakes

INSTRUCTIONS

Blender together all dressing ingredients until smooth and creamy. Remove the larger stems from the kale and chop finely into in a large bowl with the shredded carrots and/or beets. Pour 2 cups of the dressing over the kale and massage the dressing into the kale. Sprinkle almonds on top before serving.