Chatfield CSA E-News for Sept. 29 - Oct. 3

Dear Shareholders,

Welcome to the cabbage cooking week! We have some pretty skilled CSA members that will be demonstrating how and what to do with a large cabbage. If you would like to see these ladies in action at our outdoor kitchen please head to the farm on Thursday for distribution and join in on the cabbage cooking demo.

Produce List for Sept. 29 - Oct. 3
 *this list is tentative and subject to change

Cabbage
Potatoes
Leeks
Tomatillos
Bok choy
Spaghetti squash
Spinach
Cilantro
Beets
Chard
Rosemary

Weekly Recipe: Potato Leek Gratin

5 Tbs. unsalted butter
3 Tbs. minced fresh chives
4 lb. leeks, white and light green portions, cut into 1/4-inch rings
1-1/2 Tbs. kosher salt
1 tsp. minced fresh thyme
1/4 tsp. freshly grated nutmeg
3/4 tsp. freshly ground pepper
1 cup heavy cream
6 oz. Gruyère cheese, grated (or whatever your cheese preference is)
3 oz. Parmigiano-Reggiano cheese, grated
3 lb. russet potatoes, peeled, cut into 1/4-inch slices  

Melt butter in an oven-safe skillet or frying pan. Add the leeks and salt, stirring to coat the leeks. Cover and cook, about 20 minutes. Add the thyme, nutmeg, pepper and cream, then simmer, uncovered, 15 minutes. Transfer to a bowl and let cool. Preheat oven to 400ºF. In a bowl, combine the cheeses. Layer one-third of the potatoes in the skillet and spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, then 1 Tbs. of the chives. Repeat layering 2 more times. Cover the skillet, transfer to the oven and bake for 45 minutes. Remove the lid and continue baking until the potatoes about 30 minutes more. Let the gratin stand for 15 minutes before serving.

Grower's Perspective: Rust Belt

by Phil Cordelli

This year we're happy to be part of a study by the Colorado Department of Agriculture studying biocontrol of Canada thistle, one of the major noxious weeds in our fields. Today we spread spores of a host-specific rust fungus over a patch of Canada thistle in our far fields. One of the unique aspects of the rust is that it affects only the one species. If the rust takes hold, next fall we will collect spores to hopefully make this biocontrol more widely available through the Department of Agriculture's Palisade Insectary.

Biological controls, especially those host-specific controls such as this rust, have great advantages. For one, the control does not affect any other plants or bugs, and we would be able to cultivate the soil less, saving us time as well as helping maintain soil health and structure. If the rust proves viable for wider use, it has the potential to greatly decrease the amount of chemicals entering the environment. We're excited to be part of this research!