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Chatfield CSA e-news for August 6-8

Posted 8/3/2019 8:23am by Josie Hart.

Dear shareholders,

For those of you who pick up at York St. on Tuesdays, we will be at City Park Greenhouses for the next two weeks. It's the same alternate location we held distribution at in July, 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. 

Well, another crop tilled under. Below was the state of our kale and collards, host to a variety insects, caterpillars and animals who also enjoy our produce! Behind the ravaged leaf is one of our main tools to prevent our produce from looking like this, remay or floating rowcover. 

Remay is a very thin material which lets light and water through while also keeping bugs out. Since I don't like to spray pesticides, even organic ones, on our crops, once the population of pests reaches a threshold of damaging the crop we just mow it on down and hope the remay on the next planting doesn't blow away in the wind. So, no kale or collards for a while.

Our first round of cukes, usually in abundance this time of year, never got remay on it (oops) and got stunted by cucumber beetles feeding on the leaves and have not really recovered, so we're keeping our fingers crossed that the second planting will begin to yield soon.

When we have to do things like mow down whole plantings I sometimes wish I could just nuke all the bugs with a conventional pesticide but I was reminded of why we grow this way when a shareholder told me last week that her baby's first solid food was our zucchini. It's sometimes easy to forget what a great trust you have placed in us as farmers to grow food for you. 

We were able to dig up a bed of carrots, our next round of beets are nearly ready, and there are plenty of peppers starting to size up, so we do hope for more abundance soon! Thank you as always for sharing the ups and downs of the season with us!

HARVEST LIST:

  • Carrots
  • Onions
  • Chard
  • Beans
  • Summer squash
  • Herbs

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

 

FEATURED RECIPE: Fennel Panna Cotta

Since that was a lotta fennel I'll go with another fennel recipe, besides I don't want dessert to get neglected in the recipes here, I certainly don't neglect it in my life.

Ingredients     

  • 1 bulb fennel, including feathery top
  • 3 cups heavy cream
  • 1/2 cup whole milk
  • 1/3 cup sugar
  • 1 tablespoon honey
  • 1/4 teaspoon sea salt
  • 2 grind freshly ground black pepper
  • 2 tablespoons licorice-flavored liqueur, such as anisette or sambuca
  • 1 tablespoon powdered plain gelatin softened in 1/2 cup cold water, or 4 sheets gelatin soaked in 1/2 cup cold water       
  • 1 cup sugar, plus 2 1/2 tablespoons
  • 1 vanilla bean, cut in half lengthwise
  • 1 cup chilled heavy cream

DIRECTIONS

Lightly coat eight 6- to 8-ounce ramekins with nonstick cooking oil spray and set aside (disposable foil cups are okay to use). Refrigerate a large stainless-steel mixing bowl so that it is well chilled. Cut the feathery tops off the fennel bulb; chop enough of the most delicate fronds (about 1/2-inch lengths) to fill 1/2 cup and set aside. Cut the bulb in half from stem to root end and then cut into very thin slices.

Place the sliced fennel, heavy cream, milk, sugar, honey, salt and pepper in a large saucepan. Bring to a boil over medium-high heat, stirring to ensure that the sugar has dissolved, then remove from the heat and let the mixture steep for 15 minutes. Strain, discarding the solids. Add the liqueur and the softened gelatin and stir until the gelatin has completely dissolved. Divide the reserved chopped fronds among the ramekins, then fill the ramekins with the panna cotta mixture. Cover with plastic wrap and refrigerate for 6 to 24 hours, or until set.

To serve, run a knife around the inside of each ramekin and invert the panna cottas onto individual plates; they should come out easily, with the fennel fronds displayed on the top. Scrape the seeds from the grilled vanilla bean halves into the chilled mixing bowl. Add the remaining 2 1/2 tablespoons sugar and 1 cup of heavy cream; use a hand-held mixer on high speed or a whisk to beat to soft peaks. Carefully fold the grilled berries into the whipped cream and spoon over the panna cottas.  Serve immediately.