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Chatfield Farms CSA e-news: September 1-4

Posted 8/28/2015 3:22pm by Josie Hart-Genter.

Dear shareholders,

Wow, what great produce we had last week! Watching everyone leave distribution on Tuesday and Thursday was something to remember. There were peaches, eggs, greens, vivid tomatoes and interesting veggie shapes in the hands of many smiling people. What did you prepare with your bounty? Email your recipes and we will send them out so everyone can share your ideas.

I set out to make pasta sauce this week with all my tomatoes (I grow a few plants of my own) because they had started accumulating. I had a great big pot of sauce going and slow cooked throughout the day. When it was finished, I took a bite and realized I had made tomato soup (or risque bisque), not pasta sauce! What did I do wrong? Then I realized: I didn't squeeze out each tomato before putting them into the sauce pot. So after cooking for awhile the juice had really come out and it got quite runny for sauce but PERFECT for soup. So I added a tiny bit of bacon grease, a splash of cream and used my immersion blender. It all works out! That's the great thing about CSA cooking. You learn so much throughout the season about how to cook fresh because you have so many beautiful veggies to use! If you want to preserve some of your tomatoes, this link from Food in Jars features five preserving recipes: http://foodinjars.com/2011/09/five-ways-to-preserve-large-tomatoes/ 

Just a reminder, Tuesday's pick-up is back at York Street, and will be for the rest of the season.

produce list for September 1-4
* this list is tentative and subject to change

tomatoes
white onions
bell and hot peppers
cucumbers
kale
summer squash
beets
mint
melons

featured recipe: beet, avocado and pea salad

This is a recipe adapted by True Roots Farm from the cookbook "Plenty More," written by London chef Yotom Ottolenghi. The ingredients here are favorites and this recipe is daring, yet simple and really quite delicious.

INGREDIENTS:

  • 4 medium beetroots
  • 1 small onion, thinly sliced
  • 3 Tb white wine vinegar
  • 2 Tb olive oil
  • 1/2 tsp sugar
  • 2 tsp hot sauce- your choice
  • 2 avocados
  • handful of parsley or cilantro
  • handful of mint
  • 1 cup peas, fresh or frozen, blanched and refreshed under cool water
  • 2 handfuls of salad greens (lettuce, arugula, or massaged kale)
  • salt & pepper

Wash and de-stem beets. Wrap in foil and place in a 400º oven. Roast for 30-40 min, until easily pierced by fork. Let cool slightly. Slice or chunk. Place in a large bowl. Add the onion, vinegar, oil, sugar, chili sauce, 1 tsp salt and some black pepper. Toss gently. Top with avocado slices, cilantro, mint, peas and salad greens. Toss lightly again, and finish with a drizzle of olive oil.

Thanks to our Chatfield farmers who among a million things, have been working to make our Veteran Reintegration Program a success!

A special thank you to Jamie Wickler and Chris Krabbenhoeft who are responsible for the weekly classes we offer on various sustainable agriculture topics. This is the first season we have partnered with Veterans to Farmers to offer post 9-11 veterans the opportunity to learn about farming, marketing produce, farm stands in food deserts, horticulture and public gardens.

Here are most of the graduates from our very first educational farming program here at Chatfeild Farms standing with our Market Grower, Chris Krabbenheoft.  

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