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Chatfield CSA e-news for October 9-11

Posted 10/5/2018 6:32pm by Josie Hart.

Dear shareholders,

Anyone that wants to harvest herbs, tomatoes or peppers before a potential frost Monday should come on down to the farm on Saturday from 8-10 a.m. Park in the gravel lot and walk over to our perennial herb garden next to the Hildebrand Ranch House. If you haven't had a chance to look through the house, we'll have it open as well. It's an amazing chance to step right into some of the history of the land where your food is grown-- one of my favorite parts of Chatfield Farms and unique to any farm I've been a part of. 

Look for the online survey out soon. Please be sure to fill it out and give us your feedback on your CSA experience. We are so grateful for your presence in our community and we love hearing from you all.

We have one final CSA cooking class coming up - please look for a separate  registration link email out next week.

WINTER EGG SHARE:

Our farm partner, Amish Acres would like to continue providing you with your farm fresh eggs throughout the winter. If you would like to sign up for eggs, please email [email protected] to find out more. We will not be able to provide egg shares if we have fewer than 20 shares so invite a friend or neighbor to sign up too!

HARVEST LIST:

  • Cabbage
  • Spaghetti squash
  • Shallots
  • Radicchio
  • Garlic
  • Beets

*Please note the exact share may change due to weather or crop conditions.

FEATURED RECIPE: Spaghetti Squash Pad Thai

Ingredients

  • ½ cup oil
  • 6 cloves garlic
  • 1 tablespoon sugar
  • 3 tablespoons fish sauce
  • 1 ½ tablespoons ketchup
  • 3 tablespoons peanut butter
  • 2 eggs, beaten
  • 1 spaghetti squash
  • 1-2 bell or sweet peppers
  • 1 cup chopped cabbage
  • 2 carrots thinly sliced
  • Garnish (optional): 2 tablespoons chopped peanuts
  • 2 green onions
  • 2 tablespoons cilantro
  • 2 limes  
Directions
 
Cut spaghetti squash in half, rub with oil and roast in the oven at 400 for 30-40 minutes. While the spaghetti squash is cooking, chop up your veggies and cook over medium heat with some oil. If you don’t have peppers, cabbage or carrots, or prefer other vegetables, you can substitute. For the sauce, heat the ½ cup canola oil in a saucepan and fry the garlic until golden. Add sugar, fish sauce and ketchup and stir until the sugar dissolves. Add the peanut butter and stir then add the beaten eggs. Let them set slightly before stirring. With a fork scrape the “noodles” out of your spaghetti squash into a large bowl, then mix in your other vegetables and the sauce. Top with desired garnishes and serve.