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Chatfield CSA e-news for August 20-22

Posted 8/16/2019 12:01pm by Josie Hart.

Dear shareholders,

Tuesday folks we are back to our usual York St. spot!  

Our experimental crop of the week is New Zealand Spinach, a spinach-like succulent green that is actually part of the fig-marigold family. New Zealand Spinach (Tetragonia tetragonoides) is native to Australia, New Zealand, and parts of Asia. The plant was (somewhat) popularized as a culinary green when brought to England by Captain Cook, whose crew cooked and pickled the leaves, eating them to prevent scurvy! We are excited about New Zealand Spinach as it can handle hotter and drier climates much better than most common spinach varieties, which means it thrives even in the Colorado summer heat. We found the seed took a bit longer than most greens to germinate and grow in the greenhouse, but has really taken off in the field.

Please note that is best to cook NZ spinach to remove some of the oxalic acid (the same compound in spinach that can make your mouth feel chalky if you eat a lot of it raw) contained in the leaves.


  • Head lettuce
  • Leeks
  • Summer squash
  • Beets
  • Beans
  • New Zealand spinach
  • Tomatoes
  • Fennel

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

FEATURED RECIPES: New Zealand Spinach

Welcome to Chatfield's Test Kitchen! Since none of us have ever grown or eaten this crop before we did a few cooking trials with it.

Here's Katie's dish and review:


Pasta with New Zealand Spinach, artichoke quarters, onion, garlic, parmesan, and balsamic vinegar. I don't hate it? It's much better than I expected. The succulent-y texture goes away with cooking. Still slightly thicker than spinach but not bad! 7/10

Maddy cooked up an Udon Noodle dish with the NZ spinach and found that it cooks down quite a bit just like regular spinach and adds a nice salty and slightly earthy flavor to the dish!

Here is her recipe:


1 Packet Udon noodles
3 cups NZ Spinach
1 cup edamame
1-2 cups mushrooms of choice (I used Maiitake)
2 garlic cloves
¼ cup onion Protein of choice (I used some tempeh)   

Sauce ingredients (optional):
Tablespoon ginger (chopped)
2 cloves garlic
2 tablespoons peanut butter (optional)
1 tablespoon soy sauce
1 tablespoon apple cider vinegar  


While boiling water for the Udon noodles, saute onion, garlic, and mushrooms in a bit of olive oil until mushrooms are cooked. Add edamame and New Zealand spinach and saute lightly to wilt the spinach. Drain noodles once cooked and add those to the pan as well. Keep it simple and just add some soy and fish sauce or make a peanut sauce by mixing together soy sauce, chopped ginger and garlic, peanut butter, apple cider vinegar and water to taste.