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CSA e-news August 11th & 13th

Posted 8/8/2020 1:04pm by Josie Hart.

Dear Shareholders,

Peppers are on! We are picking hot peppers, bell peppers, chilies, and hoping some sweet peppers ripen up despite the intense Colorado sun. We hope you enjoyed the first of the peppers last week and are ready to get creative with some Anaheim peppers coming in this week's share. 

In addition to our big pepper week, we brought onions and garlic into the greenhouse to cure. We grow garlic both for culinary use and to save for seed. A heads up that we may be giving out slightly less garlic this year in hopes to almost double our crop in the following season. We hope that going with a little less this year will pay off big time next season!

In other garlic growing news, with the help of several members of FRAPA (Front Range Antique Power Association) we were able to cut and bale straw grown right here at Chatfield to mulch our future garlic and other crops with. This straw comes from wheat we will be selling soon at distribution. Picking up our own straw rather than buying it in just seems to make a lot of sense - and turns out to be a pretty fun process.

Reminder: 

Lavender orders will be delivered to both distribution sites this week for you to pick up.

The grain share is still be processed and we will let you all know when it's ready for purchase!

First fruit pick up this week: peaches and jam!

Harvest List: Aug. 11/13

Carrots

New Potatoes

Anaheim Peppers

Bell Peppers

 Kale

Head Lettuce

Thai Basil

Featured Recipe: peppers

Breakfast Tacos with Anaheim Peppers and Potatoes

4 slices bacon
1 medium Yukon Gold potato
1 1/2 tablespoons olive oil
1 mild pepper like poblano, Anaheim or bell pepper
Salt and fresh ground black pepper
4 large eggs
1/4 cup shredded cheese or crumbled cotija
4 corn tortillas, warmed (use more for less stuffed tacos)
Salsa
1/4 cup finely chopped onions
Sliced avocado, optional

Using a box grater, shred the potato then squeeze dry. (Wrapping the shredded potato in a paper towel and squeezing is usually best). 

Remove the seeds and ribs from the peppers then slice into thin strips. Heat the oil in a wide non-stick skillet over medium heat.

Add the grated potato and peppers then season with a pinch of salt and pepper. Cook, stirring often until the peppers have softened and the potatoes begin to brown; 8 to 10 minutes.

Meanwhile, whisk the eggs with a 1/8 teaspoon of salt and a generous pinch of pepper. When the peppers and potatoes are cooked, turn the heat down to low and add the eggs. 

When the eggs are softly set and slightly runny in places, remove the pan from the heat and gently stir in the cheese. After a few seconds, the eggs will cook and the cheese will melt.

Divide the eggs, potatoes and peppers between warmed tortillas. Finish with salsa, onions and any other toppings you love.

 * Remember to wash all your produce very carefully - we are handling the vegetables less this year so we appreciate your careful attention and proper handling after pick up.