Chatfield Farms CSA e-news for June 20-24
Dear Shareholders,
We're ever so close on a whole host of crops: we harvested the first few summer squashes today, the cucumbers are just beginning to flower, and our earliest variety of garlic, Tempico Rojo, is almost ready to pull.
Good times ahead! Betzi is proud of this one she pulled, though she herself declined to be photographed. If you can bear to turn on the stove to steam some beets, our recipe for this week is best cold, very refreshing for a summer day!
harvest list for June 20-24
collards
salad mix
garlic scapes
mint
cilantro
beets
featured recipe: beet and mint salad
Ingredients
5 beets, peeled and cut into 3/4-inch pieces
4 blood oranges
1⁄4 cup coarsely chopped mint
1 tablespoon freshly squeezed lemon juice
1 tablespoon champagne vinegar
1 small shallot, minced (or garlic scapes!)
1/2 teaspoon honey
1⁄4 cup extra virgin olive oil
salt
freshly ground black pepper
3 ounces crumbled feta or goat cheese
Directions
Steam the beets until tender, about 15 minutes.
Transfer the beets to a bowl and let cool completely.
Using a sharp knife, peel the oranges, removing all of the bitter white pith.
Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick.
Add the oranges to the beets along with the mint.
In a small bowl, whisk the lemon juice with the vinegar, shallot, and honey.
Whisk in the olive oil and season with salt and black pepper.
Pour the dressing over the salad and toss gently to coat.
Add the cheese and toss again.
important reminder: going out of town
If you are going out of town, you can have anyone pick up your share for you. You don't need to let us know, you can make whatever arrangements work for your family. Also, if you need to change your credit card, email or other account info, you can do that from the member portal found on our homepage. https://chatfieldcsa.org/login
If you have questions accessing information or you need assistance with something, please email Josie at
