GoFarm multi-farm community supported agriculture coop based in Golden, CO

What's in the Bag?

Here's where we'll feature the weekly CSA bounty


Week 11: Closing Down The Fields

November 5, 2015


GoFarm CSA Bag week 10 October Chard

Its been a great run, but like all good things, even the annual GoFarm CSA share needs to come to an end. This Saturday, November 7 is the last MAD Greens GoFarm CSA pick-up of the year.

The ending of a season is always bittersweet, but for the hardworking farmers who work with GoFarm, its time to let both the fields and themselves rest. This weeks bag is a fitting tribute to the colder weather with a hearty supply of vegetables perfect for roasts and stews. Some itemslike winter squashes from Longmonts Full Circle Farms, russet potatoes from Moscas White Rock Specialties or cabbage from Lakewoods Micro Farms have been cured so theyll last for many months in the root cellar.

Speaking of Micro Farms, this weeks share is loaded with veggies from this local farm. Micro Farms Founder Sean Conway creates and maintains vegetable gardens in suburban yards in Lakewood, Wheat Ridge and Golden, Colorado. Sean aptly calls it yard sourcing, and each of the home owners he works with receive a weekly share of produce during the harvest season, and Micro Farms sells the rest at farmers markets or to GoFarm.


Sean Conway in on one of his micro farm home gardens in Lakewood, Colorado, 2015
Pictured: Sean Conway works a micro farm in Lakewood, Colorado earlier this summer.

Until next year, Sean and the rest of the GoFarm farmers are ready to relax and rest their hardworking bones as they lay plans for the coming season. If youre in Colorado and youd like regular access to tasty, local produce, this years GoFarm CSA is now closed, but you can sign up to receive emails with info about next year's share.


Week 10: Transitioning To Fall

Oct. 21, 2015


GoFarm CSA Bag from week 10 with heirloom carrots
This weeks GoFarm CSA bag is filled with the wholesome, warming vegetables that signify the final legs of the Colorado growing season. Root vegetables, winter vegetables and hearty greens all make wonderful soups and roasted dishes that will warm your familys insides!
As always, a variety of Colorado farmers are represented in this weeks share, including Isabelle Farms in Lafayette; Micro Farms in Lakewood, Colorado; Full Circle Farms in Longmont, Colorado; White Mountain Farm in Mosca, Colorado and Hobbs Family Farm in Avondale, Colorado.
If youre in Colorado and youd like regular access to tasty, local produce, this years GoFarm CSA is now closed, but you can sign up to receive emails with info about next years share: madgr.co/GoFarmSignUp.
Below, the fine folks at FreshPrep Denver have a tasty recipe inspired by this weeks bounty of leeks and potatoes. (If youre feeling adventurous, try it out and share your creations with us on Facebook or Instagram!)
Creamy Leek and Potato Soup (Courtesy of FreshPrep Denver)
Time: 1 hr | Serves: 2
Prep: Cut off tough, dark green leaves. Trim off bottom end. Slice leek lengthwise. Thinly slice leek across and place in bowl of water to allow any dirt and sand to sink to the bottom. Pat slices dry.
  • 1 tbsp butter
  • 1 bunch leeks, sliced and rinsed
  • 1 lb. potatoes, russet or Yukon, chopped
  • 3 c vegetable stock
  • 1/2 c. heavy cream
  • 1 tbl. Fresh thyme
  • Salt and pepper to taste
  1. In a large pot, cover potatoes with vegetable stock and bring to a boil. Cook until tender, about 15 mins. Remove from heat.
  2. Heat butter in saute pan on medium high heat. Add leeks and saute until soft and slightly golden, about 5-7 minutes.
  3. If using a blender, transfer potatoes, leeks, thyme and 1/2  of potato cooking liquid into blender and puree until smooth. Add more stock as necessary to reach desired consistency. Add cream and salt and pepper to taste. 
  4. If using immersion blender, add leeks and thyme to pot with potatoes and blend until smooth. Add cream and salt and pepper to taste.


Week Nine: A Beautiful Blend of Summer and Fall

October 9, 2015


GoFarm bag container (16:9)

Thanks to our higher-than-normal September temperatures, this weeks GoFarm CSA bag has a great mix of summer vegetables like squashes and cucumbers as well as a mix of winter squashes and root vegetables. So, enjoy the best of the summer and fall crops this week!

As always, a variety of Colorado farmers are represented in this weeks share, including Kilt Farm in Longmont, Colorado; Micro Farms in Lakewood, Colorado; Full Circle Farms in Longmont, Colorado; Milberger Farms in Pueblo, Colorado and GrowHaus in Denver, Colorado.

If youre in Colorado and youd like regular access to tasty, local produce, this years GoFarm CSA is now closed, but you can sign up to receive emails with info about next years share: madgr.co/GoFarmSignUp.
Below, the fine folks at FreshPrep Denver have a tasty recipe inspired by this weeks bounty of carrots. (If youre feeling adventurous, try it out and share your creations with us on Facebook or Instagram!)
Curried Carrot Soup
Time: 30 min | Serves: 2-3
Prep: Rinse carrots to remove dirt and sand. For a fresh side dish to grilled or roasted meats, cut carrots in half lengthwise, toss in balsamic vinegar, olive oil, garlic powder and roast at 425 until tender.
  • 3 carrots, peeled and chopped
  • 1/2 medium onion, chopped
  • 1 can coconut milk, full fat, not light
  • 2 c. vegetable stock or water
  • 1-2 tsp. curry powder
  • 1 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • Salt and Pepper to taste
  • 1 tsp. olive oil or coconut oil
  1. Heat oil on medium heat in a medium sauce pot.
  2. Saut chopped onions and carrots for 5-7 mins until softened.
  3. Add remaining ingredients, starting with 1 tsp. curry powder. Bring to a simmer and cook about 15 mins, until carrots and onions are soft.
  4. Blend in batches in blender or food processor.
  5. Add more curry powder and salt and pepper to taste.
  6. Garnish with cilantro, crunchy roasted chickpeas, red pepper flake and/or sesame oil. Try with sweet potatoes in place of carrots. (Adapted from thekitchn.com)


Week Eight: Harvesting the Season

September 24, 2015


The week eight GoFarm CSA bag contains oyster mushrooms, squash, bibb lettuce and more.

If you're picking up your GoFarm CSA bag this week at MAD Greens, youll be enjoying the best of the early fall season with bounty of variety including yellow fingerling potatoes, Japanese and Black Beauty eggplant, poblano peppers, bibb lettuce, red beets, Genovese basil, Rainbow Chard, oyster mushrooms, a variety of squash and more.

A variety of Colorado farms have grown the produce found in this weeks bags including Micro Farms in Lakewood, Colorado; Full Circle Farms in Longmont, Colorado; Strohauer Farms in La Salle, Colorado and GrowHaus in Denver, Colorado.

Below, the fine folks at FreshPrep Denver have a tasty recipe inspired by this weeks beautiful eggplants. (If youre feeling adventurous, try it out and share your creations with us on Facebook or Instagram!)

Lots of variety in the Week 8 GoFarm CSA bag including tomatoes and potatoes.

If youre in Colorado and youd like regular access to tasty, local produce, this years GoFarm CSA is now closed, but you can sign up to receive emails with info about next years share: madgr.co/GoFarmSignUp.

Baba Ganoush Dip

Time: 1 hr | Makes: Approx. 2 cups

Prep: To prepare for other uses, such as eggplant parmesan, slice (or dice) and place on a sheet tray lined with paper towels. Salt both sides of the slices and let sit for 20-60 minutes to release excess moisture.


  • 1 medium eggplant
  • 1-2 garlic cloves
  • 2 tbsp. tahini
  • Juice from one lemon
  • 1/4 tsp. cumin
  • 1/2 tbsp. olive oil
  • Salt & Pepper to taste
  • 1 tbsp. parsley, chopped for serving
  • 1-2 tbsp. olive oil, for serving


  1. Heat oven to 400 degrees. Slice eggplant in half and rub with 1/2 tbsp. of olive oil. Roast for 30-40 mins until softened and skin is wrinkled and slightly charred.
  2. Scoop out flesh from skins and place in the bowl of a food processor. Add remaining ingredients and pulse or puree until combined but not completely smooth. Can also be made by hand in a bowl by mixing all ingredients thoroughly with a fork.
  3. Top with remaining olive oil and parsley and serve with fresh veggies or pita chips. Refrigerate for up to three days.


Week Seven: Celebrating Early Fall with an Abundance of Purple Produce

September 9, 2015


GoFarm Week 7 share Tamara container (2:1)

This weeks GoFarm CSA share features the color purple. Full and half share members will receive a bag of beautiful early fall produce, including Purple Flowering Sage, Purple Haze Lavender, Purple Inchelium Red Garlic, Purple Carrots, Black Beauty Eggplant and Purple Basil.
A variety of Colorado farms have contributed to this weeks share as well, including Lakewood, Colorados Micro Farms; Living Land Farm in Wheat Ridge, Colorado; Venetucci Farm in Colorado Springs, Colorado; Isabelle Farm in Lafayette, Colorado and Hobbs Family Farm in Avondale, Colorado.
Below, our friends at FreshPrep Denver have created a fun new recipe inspired by this weeks bounty of purple produce. Hint: Mmm, cookies. If youre in Colorado and youd like regular access to tasty, local produce from GoFarm, theres still time to order your own share: madgr.co/GoFarmSignUp.

Herbed Shortbread Cookies

Time: 1 hour | Makes: 2 Dozen 

Prep: To dry lavender, cut off fresh stems, tie together and hang upside down in a room with good airflow for 2-4 weeks until buds fall off easily.


  • 1/2 c. powdered sugar
  • 1 c. butter
  • 1 tsp. vanilla
  • 1 tbsp. lavender - crushed, dried or finely minced (or fresh sage, minced)
  • 2 c. plus 1/4 c. flour, divided
  • 1/2 tsp. salt
  • Zest of 1 lemon


  1. Using a stand or hand mixer, cream together butter and sugar.
  2. Add in vanilla and lemon zest, mix to combine.
  3. Add in lavender (or sage), 2 cups of flour and salt, mix on low until a crumbly dough begins to form. If dough is too crumbly or not coming together easily, slowly mix in extra flour 1 tbsp. at a time.
  4. Rolling dough between a piece of parchment, form two logs. Chill dough for at least for at least 30 minutes, or up to overnight.
  5. Heat oven to 350 degrees. Slice cookies into 1/4 inch rounds and bake for 12-16 minutes, until golden brown around the edges. Let cool completely on racks before serving.


Week Six: Corn is *FINALLY* Here!

August 26, 2015


GoFarm CSA Bag from week 6 with a delicious assortment of Beets, Corn, Squash all from local area Colorado Farms.  Locally sourced salads.

Everyone loves Olathe Sweet corn in the summertime. And now, GoFarm CSA members dont even have to trek to the grocery store to enjoy this delicious staple of the picnic table. Colorado corn can be traced to the ancient Anasazi and was one of the "three sisters" of agriculture, alongside squash and beans. The Anasazi might not recognize our present day sweet corn but Olathe Sweet from the Western Slope of Colorado is a descendant from that ancient, humble and tough plant.
The share also features black plum tomatoes from the Hobbs Family Farm, a 30-acre farm located in Avondale, Colorado. They farm on the high plains because of the natural resources conducive to organic farming including mineral-rich soil and less chemical tail water. At Hobbs, they grow certified organic garlic, open-pollinated seeds, fresh vegetables, grains, cover crops and hay in a six-year rotation. This rotation, along with the aridity, keeps disease and pest pressure to a minimum and yields premium quality crops.
Heres a great recipe from our friends at FreshPrep Denver that incorporates corn and tomatoes as well as onions and jalapenos, also in this weeks full share! Feeling left out?  Theres still time to order your own share: madgr.co/GoFarmSignUp.
Grilled Corn & Black Bean Salad
Time: 1 hour | Serves: 4-6 
Prep: Store fresh corn loosely in refrigerator for up to three days.  Besides directions below: boil, broil, or grill after the husk is removed.
  • 2-3 ears of fresh corn
  • 1.5 cups tomatoes, diced
  • 1/2 medium onion, diced
  • 1 avocado, diced
  • 1/2 jalapeno, seeds removed and diced
  • 1 15 oz can black beans, drained/rinsed
  • Juice from 1 lime
  • 1 tsp. lime zest
  • 1/3 cup olive oil
  • 3-4 tbsp. apple cider vinegar or white wine vinegar
  • 2/3 cup queso fresco or cotija or feta cheese
  • 1/4 cup cilantro, chopped
  • Salt and Pepper, to taste
  1. Soak ears of corn in bowl of water for 10-20 minutes. Heat grill to med-high.
  2. Meanwhile, dice tomatoes, onion, avocado and jalapeno and place in a large bowl. Fold in black beans, lime juice and zest, olive oil, and vinegar.
  3. Grill ears in their husks for 20-25 minutes, turning every few minutes, until husks are charred and corn is cooked. Remove husks and carve corn kernels into bowls with other ingredients.
  4. Add cheese, cilantro, salt and pepper to taste and toss gently. Let salad sit for at least 20 minutes total. Serve with grilled chicken or shrimp, if desired.


Week Five: Lean, Mean, Green Bean Machine

August 13, 2015


GoFarm Local Produce for Week 5 CSA Share with Beans, Lettuce, Collards

We are almost at the mid-season mark of the GoFarm summer of CSA. Hot weather crops, like tomatoes, eggplant, and peppers are in the ground and will be ready for harvest in a couple weeks. Meanwhile, we continue to have an abundance of greens and this weeks featured veggie: green and yellow beans!
These colorful little nuggets are coming to your CSA share from Frost Farm, located south of Colorado Springs. It is a ranching/farming company that grows fresh produce on 10 of its 350 irrigated acres with the rest dedicated to cattle and sheep. Green beans have an impressive antioxidant capacity compared to the other foods in the pea and bean families. Take advantage of this quality and enjoy the beans with a yummy recipe from FreshPrep Denver:
Roasted Sesame Green Beans
Time: 20 mins | Serves: 3-4
Prep: rinse beans and snap or trim off stem end. Pull down string along side seam if it gives easily for more palatable texture when cooked. Pat dry before roasting to ensure crispy exterior.
  • 1 pound green beans, or yellow, or combo (cleaned and trimmed)
  • 1 tbsp. olive oil
  • 1/2 tsp. salt and pepper
  • 1.5 tbsp. rice vinegar, or apple cider vinegar
  • 1 tsp. honey
  • 1.5 tsp. sesame oil
  • 1 tsp. garlic (minced)
  • 1-2 tsp. fresh grated ginger
  • 2 tbsp. soy sauce
  • 1 tbsp. sesame seeds
  • tsp. red pepper flakes
  1. Preheat oven to 425 degrees.
  2. Toss beans in olive oil, salt and pepper and put on a sheet pan in a single layer.
  3. Roast for 15-20 minutes, stirring after 10 minutes, until beans are slightly charred and brown in spots.
  4. Meanwhile, whisk together remaining ingredients and set aside. Toss green beans immediately after roasting while still very hot.
  5. Serve with soy glazed salmon, teriyaki chicken, or ginger roasted pork. Also great with broccoli!


Week Four: Summer Is Better With Basil

July 29, 2015


Week 4 Share of GoFarm CSA Produce, Squash Herbs Beets Garlic

Its another pickup week for GoFarm CSA members and as the season continues, an even wider variety of fresh, local produce is in the bag! This weeks share introduces shallots and garlic along with many of the staple greens, herbs and produce weve been enjoying all season. There are hearty beets and radishes, robust zucchini and squash, and  one of our favoritesbasil!
Did you know basil has been the symbol of love for generations? Its true! Folklore claims that a man who accepts basil from a woman will fall in love with her. Speaking of love, we love that there are a multitude of ways to eat this herb and multiple benefits after eating said herb. As a member of the mint family, basil can be used medicinally to ease headaches, sore throats, coughs, nervous tension and nausea. Its even reputed to bring out your hairs natural luster!
Heres a great recipe from our friends at FreshPrep Denver that will help you fall in love with basil today. Feeling left out?  Theres still time to order your own share: madgr.co/GoFarmSignUp!
Basil Smashed Lemonade
Time: 5 mins | Serves: 1
Prep: Tear off fresh basil and store in an unsealed plastic bag with a damp paper towel. Layer fresh basil onto focaccia with olive oil, ripe tomatoes and mozzarella for a classic summer sandwich! 
  • 4-5 ice cubes
  • 2-3 medium basil leaves
  • 1 tsp. honey
  • 3-4 mint leaves (optional)
  • 1 tbsp. cucumber (optional)
  • 6-8 oz. lemonade
  • 1.5 oz. gin, vodka or whiskey (optional)
  • Lemon + basil to garnish
  1. In a glass or shaker, combine ice with basil, honey, mint and cucumber (if using). Muddle lightly with the bottom end of a wooden spoon, or use a spatula.
  2. Add lemonade and alcohol of choice (if using), starting with 6 oz. of lemonade and increasing to taste.
  3. Garnish with lemon and basil leaves.
  4. If making a large batch, omit ice and add only when ready to serve.
This recipe is also great with strawberries, blackberries, blueberries and/or Thyme. For a fizzy refreshment, top off with club soda.


Week Three: Listen to Mom Eat Your (Collard) Greens

July 15, 2015


Week 3 Share of GoFarm CSA Produce, Tomatoes Collards Herbs

It finally feels like summertime in Colorado which means the local produce is flying fast, fresh, and furious. This week's GoFarm's CSA box features collard greens. For those who only associate this veggie with southern hospitality and soul food, you should know that collards are one of the healthiest, nutritious foods you can eat! They are chock full of iron, vitamins A, C and other nutrients. Still not sold on collards? Thats okay, the box also contains zucchini squash, beets, radicchio, and beefsteak tomatoes (yes, this is their official name)!
Take a gander at the entire rundown of what GoFarm members will receive at their pick-up this week!  Dont despair if you havent signed up yet, theres still time: madgr.co/GoFarmSignUp. And, to help you befriend collard greens, our friends at Freshprep Denver recommend this simple yet delicious way to prepare these greens:
Braised Collards + Bacon Recipe
Time: 40 mins | Serves: 4
Prep: Rinse collard greens well and drain on paper towels. Fold leaves lengthwise and cut from tip to end through the rough stem part and discard. Stack leaves on top of each other, roll up and slice across to make long strips.
  • 1 bunch collard greens
  • 3-4 strips of bacon, diced
  • 1/2 c. chopped onion
  • 2 tsp. garlic, minced
  • 1 tsp. red pepper flakes
  • 1 c. vegetable or chicken stock
  • 1 tbsp. lemon juice
  1. Place bacon in large pan on stove over medium heat. Cook until beginning to crisp and fat renders. Remove from heat and set aside.
  2. Saute onion in bacon fat for 3-5 mins until starting to soften.
  3. Add garlic, collards, red pepper flakes and stock. Simmer, covered, on medium-low heat until collards are tender, about 20-30 min. Stir in lemon juice.
  4. Serve with grilled pork or roasted chicken.


Week Two: Rain, Rain Go Away. We All Want Our CSA!

July 1, 2015


Week 1 Share of GoFarm CSA Produce, Beets Radishes Chard Peas Tomatoes Cucumber

Denver has had some serious precipitation this spring/summer.  And while the rain may have delayed your pool party, it has also affected local crops and farmers have seen a slow start to their harvest. But fret not! As we enter July and start to dry out, this week's GoFarm's CSA box will offer more produce closer to home. This weeks menu features spinach, kale, and Swiss chard standards for this time of year. Herbs like dill, cilantro, and basil continue to shine. White turnips, super high in vitamin C and lutein, are an exciting root vegetable and can be eaten raw in salads or roasted with a herb-mustard vinaigrette.
Theres still time to sign up for your CSA boxyou can throw some fresh, local veggies on the grill next to those burgers and dogs this weekend! Your body and your local farmers will thank you. But in case you want something more specific than grilled veggies, our friends at Freshprep Denver recommend this great recipe:
Spinach and Lemon Pesto
Time: 15 mins | Makes: 1 cup
  • 1.5 cups spinach
  • 1 cup basil
  • 1/2 cup almonds or pine nuts
  • 2 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 1-2 garlic cloves
  • Salt and pepper to taste
  • 1/3 cup grated Parmesan cheese (optional)
  • 3/4 - 1 cup olive oil


  1. In a food processor or high powered blender, add all ingredients except olive oil.
  2. Blend/process until smooth, about 2-3 minutes, scraping down sides as necessary.
  3. With processor on, slowly stream in olive oil. Season to taste.
  4. Serve on pasta, pizza, grilled chicken, shrimp skewers, or add to artichoke dip!
  5. Store covered with a thin film of olive oil in refigerator or freeze in ice cube trays.


Week One: Radishes, Arugula, and BeetsOh My!

June 18, 2015


Week 1 Share of GoFarm CSA Produce, Tomatoes and Radishes

The time has come, GoFarm said, to deliver yummy thingslike mint, and eggs, and tomatoes, cilantro and spring (mix). Yes, the season of CSA is upon us and this wonderful weather is bringing life to the crops in the ground. Early roots, like radishes and beets, are the star of the garden right now. The greens are also abundant spring mix goes by that name because its the young, tender shoots of mixed greens that grow to size in the springtime. This CSA box also has romaine lettuce and baby arugula to round out your salad base, and the first heirloom cherry tomatoes of the season from our greenhouse farmer. This share is all ready for a killer salad and things will just keep getting better as the summer goes on!
Take a peek at what GoFarm members will receive at their pick-up this week!  Feeling overwhelmed?  Dont fret, we were feeling inspired  To take advantage of the variety of flavors, our friends at Freshprep Denver recommend this great recipe:
Marinated Beet and Arugula Salad
Time: 30 mins | Serves: 2
  • 1 medium chiogga beet, very thinly sliced
  • 2-3 small radishes, very thinly sliced
  • 1/2 cup vinegar, rice wine or apple cider
  • 1 tsp. salt
  • 2 tsp. honey
  • 1 tbsp. mint, thinly sliced
  • Juice from  lemon
  • 2 tbsp. olive oil
  • 2 cups arugula
  • 1/3 cup goat cheese
  • Salt and pepper to taste


  1. Whisk together vinegar, salt, honey, and mint in a shallow bowl. Add sliced beets and radishes and let marinate for 20-30 minutes.
  2. Toss arugula with lemon juice and olive oil, season with salt and pepper to taste. Divie between two plates and top with goat cheese and marinated beet and radish slices.
  3. Serve alongside freshly grilled seafood or raosted pork tenderloin.