Dear Friends of the Farm;
It is the last week of summer distribution and the time has flown by! Jerry & I would like to thank you for your generous support of this farm. We ended up with a great variety of produce under the circumstances! I understand there were other CSA farms in the area that did not fare as well.
We tried something different with the working members by having Team Leaders. These Leaders came from our Core Group & took ownership in our distribution day by getting everyone assigned job duties, overseeing Distribution, supervising the loading of trucks and even going on deliveries now and then. This was a huge help to Jerry and I and each Team Leader did an outstanding job!
If you change your mind about the Winter Share and would like to get involved, please let me know. We did not get enough interest in a Golden Distribution Center, but did get enough members to start the Broomfield Distribution Center. The two Distribution Centers in Central Denver have given me their hours: 38th and Tennyson is from 4:30pm to 6:30pm and the Colfax and Sheridan location will be from 3pm to 6pm. Those members signed up for the Central Denver site will need to call me and let me know which location is your preference. There is a limit of 25 members per location, so if one fills up, you will automatically be placed in the other! Winter Distribution will begin Wednesday, November 4th.
This week you are getting French fingerling potatoes, Delicata winter squash, yellow onions, carrots, garlic, green cabbage or cheddar cauliflower, red and green peppers and tomatoes.
Thank you again for your support this summer and winter. We look forward to being your farmers again next year! Have a great winter!
Jerry, Jacquie, Alaina and Kyle
Rinse fibers from seeds. You will need ¼ cup salt to one quart water. Cover seeds with salted water and bring to a boil. Simmer for two hours. Drain seeds and dry on paper towels. Spread seeds on a shallow baking sheet. If desired, can add other seasonings at this time, such as; garlic powder, onion powder, seasoning salt, jalapeno powder, chili powder etc. Bake at 225 degrees for one hour or until golden brown. Stir occasionally. Seeds should be crisp to bite. Let cool completely and store in an air tight container.
Creamy Farro with Parsley
1 day ago