Chatfield CSA E-news Oct. 13 - 17
Dear Shareholders,
Thanks to all CSA shareholders who volunteered at our Pumpkin Festival this weekend!
Our warm season crops have totally finished now and we are distributing the last of this harvest. Fall crops including bunched greens, lettuces, carrots and beets are doing well.
We plan on running distributions through Thursday, October 30. If the weather cooperates, we can extend our season into November. We have not worked out the specifics, but are aiming to have some crops for a Thanksgiving share so you can celebrate with local food on your holiday table.
Please look for the CSA survey next week in your inbox. We created an online survey to make it easier and faster to participate.
Thanks to those who came to our season extension workshop last weekend! Also a big thank you to the Waste Farmer's of Denver for their soil donation! We will share photos of that event and the farm stand on our website soon.
produce list for october 13-17
Leek
Potato
Watermelon Radish
Choice of butternut squash, delicata squash or pie pumpkin
Hot Peppers
Rosemary
featured recipe: kale potato and sausage soup
1 tablespoon cooking oil
1 pound of smoked turkey sausage or any sausage of choice
1 onion chopped
2 -4 cloves of garlic thinly sliced or coarse chopped
2 cups half and half
1 cup milk
2 cups low sodium chicken broth
1 ½ teaspoon salt
1 ½ pounds of potatoes cut in ¼ inch cubes
1 pinch of red pepper flakes
1 bunch of kale, stems removed, and cut or tore into small pieces
¼ teaspoon black pepper
In a large pot heat the oil over a medium to moderate heat. Add the sausage, cook until heated and browned. Remove the sausage from the pan and cut into slices when it is cool enough to handle. Pour off all but 1 tablespoon of the oil from the cooking pot. Add the onion and cook, stirring occasionally until tender, about 5 minutes. Add the garlic, stirring for about 1 minute. Add the milk, half and half, chicken broth and salt. Bring stock to a boil. Add sausage, potatoes and red pepper flakes. Bring to a boil. Cook partially covered for 3-5 minutes or until potatoes are tender. Add the kale and bring the soup back to a simmer for 5-10 minutes. Add black pepper and taste for salt.
Serve hot with rustic bread.
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