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Chatfield CSA E-news September 16-20

Posted 9/14/2013 9:52am by Josie Hart.


Dear Shareholders,

The potluk has been rescheduled to Sunday, October 6, from 1 - 4 p.m. We hope you all can make it and for those in Downtown Denver, this date should provide much less traffic! We will be in the large Prairie Canopy tent on the far side of the Chatfield Visitor Center. Please park in the upper CSA parking lot and join us at 1 p.m.

recipes
We are asking that all CSA shareholders send us your season's favorite recipe. We would like to share these tasty ideas with our community and hopefully learn new ways to cook the excellent produce coming out of Chatfield. Who know's - maybe this could turn into a book at some point!  csa.chatfield@botanicgardens.org

Our fall crops are defintely in! With giant cabbages and broccolis, the cooler weather has given these crops quite a perk. We will have potatoes next week and continue to offer the warmer weather crops such as tomatoes, peppers, basil and eggplant. We have already begun the harvest process for our winter squash and it's looking like it will be a promising crop this year.

The wild plant class takes place this Saturday at 9 a.m. at Chatfield. 
It is called "Wild Things Walk: Identification and Uses of Wild Plants for Food and Medicine".

link for registration details on all Chatfield CSA classes. 
 
produce list for september 16 - 20

kale
sweet and hot peppers
cucumbers or summer squash
salad mix
easter egg radish
herb             

tomatoes plus $10 tomato bags

broccoli

cabbage 


Yukon gold potatoes

onions
 $10 bags of tomatillos


weekly bread:
 sourdough

weekly fruit: 2 small bags of pears and apples

featured recipe: BLT salad- we try to feature veggie recipes through our newsletter but this salad is so yummy we had to sneak a little bacon into the mix! Hopefully you can use up any extra tomatoes from last week!

Ingredients

4 heads of baby butterhead lettuce or 1/2 pound salad mix with arugula

8 strips of thick-cut applewood-smoked bacon

4 heirloom tomatoes

8 oz.  bleu cheese, goat cheese or sharp white cheddder

1/2 slice sourdough bread, sauteed in garlic and oil until crisp. Chop into small bits after cooking

*sea salt and coarse pepper a must on the top of this salad!   

Directions

Cook the bacon to a crisp. Drain the excess fat and let the bacon rest on paper towels. While the bacon is cooking, wash the lettuce and tomatoes. Pat dry. Separate lettuce, slice tomatoes and crumble bleu cheese. Arrange on plate. Add warm, crumbled bacon to salad. Serve immediately. You can add a buttermilk ranch or garlic mayo dressing to this salad as well, however if you use bleu cheese crumbles you wil havel a rich flavor already. Add homemade crutons.


We hope you all have a great week and please send us your recipes!
Email us at csa.chatfield@botanicgardens.org