CSA free-for-all dinner tonight


the blonde tressed runner


We got a beautiful share this week: carrots, beets, tomatillos, green onions, lettuce, and mixed herbs.  The sage in the herb bundles came from my garden–my first CSA sale!  Next week I’m providing the garlic share…I better get to cleaning up my garlic after work this week so it’s ready!

On my way back to work after the CSA I stopped by the community garden to check on the zucchini.  We got a ton of rain on Monday and I wanted to check in on things; my garden partner was out there on Sunday and she told me I’d probably have a few squashes to pick.  She was right!  The rain caused them to swell up something crazy and I plucked 5 monster squashes, a mix of yellow squash, green zucchini, and a striped zuke (my new favorite zucchini variety: Striata d’Italia).  I still had a couple striped ones in the…

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Perhaps a salad for Week 8?

Community Supported Agriculture, CSA


This week is salad week!  We have a variety of lettuces for you to choose from: red leaf lettuce, red butterhead lettuce (seen above), or a green leaf lettuce.  Your choice!  We have heirloom tomatoes, too!  You’ll see a variety of colors, so pick wisely!  And slicing cucumbers round out the share this week.  We ordered some green onions, but they didn’t show up.  So we’ll have something extra next week to make up for a smaller share this week.

And take a look at our fun share this week:


The fresh pasta is a favorite.  And the honey?  Yum yum!  How fun is this?

How sweet it is–Week 7

Community Supported Agriculture, CSA, Food


I think this box says it all:  Yes, cherries are a sweet addition to our share this week.


But lookie at what else came in our share today: eggplant, beets, and chard.  I have the most awesome red velvet cupcake recipe that uses beets instead of an entire bottle of red food coloring.  For non-beet lovers, this recipe is right up your alley because you can’t really tell there are beets in there!  They are a cult favorite.  Trust me.

As for eggplant, I have used this amazing, yet simple, recipe for eggplant parmesan.  The best part?  There is no breading and frying of the eggplant.  “What?!” you might ask.  Just trust me on this.  It’s delicious.  Last summer I made this and served it over linguine.  Super. Yum.  How else might you use the eggplant?  In the mood for Chinese?  I made eggplant in garlic sauce last summer.  It’s one of my favorite dishes now.

Enjoy this week’s share and if you have any unique recipe ideas, let us know!

Week 6: A Beautiful Share

Community Supported Agriculture, CSA, Food


Well, we hope you were excited about the Rainier cherries this week.  And we’ve got some great news–more cherries next week!  Flathead cherries!  They define July in Montana.

Some of you may have been surprised to get potted herbs this week.  Always trying to come up with fresh ideas for the shares, we thought we’d experiment a little and see how it went.  Please give us some feedback–did you like the herbs or not?

You will need to plant your herbs in larger pots soon, as they will quickly begin to stress from being rootbound.  Rosemary is not hardy in Zone 4, so if you want to keep it around, plant it in a large pot so that you can bring it indoors this winter.  The Munstead lavender is usually hardy in our area, so you can plant it outside in your yard and, given just a little bit of winter protection, should return again next year.  You can also plant it in a larger pot to bring indoors to overwinter.

Looking for a few fun recipes for rosemary or lavender?  Here are a few sweet suggestions:

lavender shortbread or lavender scones (you’ll have to wait until they flower later this summer)

lemon rosemary cookies (one of my favorites) or cupcakes

Looking for something on the savory side?  How about one of these:

rosemary garlic chicken and potatoes

lavender tenderloin

Wondering how to use tarragon?  One of my favorite ways is to create a simple syrup for iced tea or a cocktail.  The recipe in the link uses orange juice, but you can use all water if you don’t want the citrus flavor.

What about that thyme?  Don’t forget that rosemary and thyme are a classic herb pair.  You can use the herbs to make a rub for chicken, bread, or grilled fish packets that also use zucchini and summer squash–that recipe alone would use up over half of this week’s share!

There are loads of recipes on the internet for each of these herbs, so get searching and good luck!