Dear Shareholders,

Thanks to our Supporting Shareholders who attended the Farm-to-Fork dinner last night. It was a sucess in every way! Next year, we will expand the event and offer tickets to all other shareholders.

Important reminder:
August 3: YORK ST. POTLUCK and COOKING CLASS! The class starts at 4 p.m. and the Potluck begins at 6 p.m. Register today!

Cooking Class Instructor: Aleece Raw
$24 CSA members

CSA COOKING CLASS  

While at the class and or potluck, you can walk around the Gardens to see the Chihuly exhibition, which is a very special bonus if you haven't seen the art work illuminated at night.

Produce List: July 28 - Aug. 1
*this list is tentative and subject to change

Arugula
Peppers
Tomatoes
Carrots
Basil
Beans
Onion
Dill/Cilantro

Featured recipe: Araminta’s Beet Green Salsa Verde on Roast Carrots 

*We featured this recipe at the Farm-to-Fork dinner from chef and CSA member Araminta David and all we heard was...silence. People loved the sauce and you can pour it on top of anything!
Ingredients:
- 1 bunch beet greens cleaned, dried and coarsely chopped 
- ½ cup fresh cilantro
- ¼ -½ jalapeno or hot chili pepper (depending on heat preference)
- 1 garlic clove, chopped
- ¼ cup olive oil
- 1 Tbsp fresh lime juice
- 1 tsp red wine vinegar
- 1 tsp fresh lime zest
- 1 tsp salt
1. Mix all in a food processor or blender. Adjust seasoning as needed.
2. Serve on roasted beets or carrots (roast, then cool first) garnished with sliced limes and cilantro sprigs.
3. Other serving ideas: fish, chicken, any vegetable, in place of pesto, mixed into guacamole, etc.

 Have a great week everyone and thanks for supporting the Chatfield CSA!