It may be the middle of winter, but some of us are looking toward summer already. If you are excited about fresh, locally grown produce, then you’ll want to check out our share page and sign up! We’re offering 20 week produce shares for just $15/week. We also have egg, cheese, milk, and fun shares. Best of all, you can pay online. We have 60 spaces available, so don’t wait to sign up!
Dang it’s been hot lately! I think July is going to set some records here in Helena and elsewhere around Montana. When it gets really hot sometimes my appetite goes the way of the dodo and nothing sounds good to eat. I tend to focus on juicy fruits and vegetables–apples, nectarines, tomatoes, cucumbers, sugar snap […]
Garlic scapes have arrived with Week 3 of the CSA–one of my all-time favorite produce items. Many of us get really excited when the garlic scapes arrive. There are a lot of ways to use garlic scapes, but this is my go-to recipe because it is so versatile. You can add any number of herbs, […]
This week Urban Farmgal is cooking up Asian garlic scape pesto noodles, grilled pork shoulder steak, and Dutch oven peach-huckleberry cobbler–at a cabin in the mountains! The Asian garlic scape peso recipe is here. Sara will show you how to make it in June when we get them with our shares!
Hey fellow locavores! We’re sold out of Cheese and Fun shares for the 2017 summer CSA season. But there’s a little bit of good news: if we have more interest, we’ll start a waiting list and if there is enough interest (i.e., we need to sell 6 more of either share) by the time we stop selling shares May 31st then it will happen!
We still need to sell some milk shares. We have to purchase milk in gallons by multiples of 4 (we’ve sold 3) and we have to purchase milk in half gallons by multiples of 6 (we’ve sold 3). If you are interested in fresh milk this summer–think HOMEMADE ICE CREAM–then this is a great way to get it.
We’ve still got plenty of produce shares available–so if you have a friend who wants to try their hand at local, seasonal eating this year, tell them about us!
As always, thanks for choosing to eat like a local. We will see you June 6th at the Lewis & Clark county fairgrounds!
We’ve already had questions about signing up for next summer’s CSA shares! We appreciate your enthusiasm for supporting local and sustainable agriculture in western Montana!
For current and recent members, expect to see an email in the coming weeks about signing up. We will most likely be adding some changes to our share offerings, so there may be something new that intrigues you! More details to follow, so be patient as we work out the details. For now, if you are joining us for the 2016 Fall Share session, we’ll see you next Tuesday, October 25th between 11am-2pm at the Lewis & Clark County fairgrounds. If you are not joining us for the Fall Share, then we hope to see you again June 6, 2017, when our Summer Shares begin again!
Hey everybody!! We are now accepting sign ups for fall shares. We’ve had a great summer, and we’re looking forward to continuing the food fun for another 5 weeks–right up until Thanksgiving.
The membership form is below. Fill it out, mail it in! We’ll also have forms at the pick up for the next 4 weeks, so you can wait to fill it out then and pay for your share in person if you like.
Thank you for joining us in our local foods adventure!!
Things have been busy on the homefront this summer, which is why there have been no new blogs in weeks. However, a member sent this recipe along for grilled peaches and it looks delicious! I thought I’d share it with you.
Cedar Planked Peaches
4″x 7″ Outdoor Gourmet Cedar Grilling Planks, soaked for 1-8 hours; the longer the better!
A couple ripe peaches
Fresh sage and thyme, or your favorite fresh herbs.
First: Soak Cedar Grilling Planks for 1-8 hours. Pre-heat the grill to medium-high (350°).
Then: Slice peaches in half, remove pit and rough chop herbs.
Next: Place cedar planks on grill with peaches sliced-side-up and sprinkle with herbs. Close lid of grill then allow to smoke and smolder for 11-14 minutes.
Finally: Carefully remove from grill and enjoy as a side dish, over a salad or just as is! It’s just that easy.
We got a great share this week–the strawberries are always a nice bonus. And even though they had a rough ride over, they taste delicious!
If you need some ideas on how to use garlic scapes, a quick internet search will yield several recipes, so check out some of my links below. I do the same thing with mine every year: I make garlic scape pesto. And lots of it:
This is my batch I made last year. The beautiful thing about the pesto is it freezes well. I grow garlic in my own garden, so I had several pounds of scapes with which to make my batch of pesto. If you’d like to try making it yourself, and are adventurous in the kitchen, here are some guidelines. If you want to try the varieties shown in the photo above, click here. The beautiful thing about pesto is the recipe does not have to be exact. Add a little, leave out something, a pinch of this…it’s totally adaptable to your tastes.
Not into pesto? Chop up a few garlic scapes and add them to your salad. Or, chop them into 3-4 inch lengths and stir fry them in a little olive oil. Cooking them brings out their sweetness, similar to roasting garlic. You can grill them, roast them (then smash the roasted scapes on a piece of toast with butter!), blanch them and freeze them for later. Throw them on a pizza. You can make hummus or dip–go crazy and experiment!
My plans for this week’s share include a salad using the red lettuce and a few green onions. I’ll add to that radishes and some sprigs of dill from my garden. For Father’s Day I’ll use green onions, kale, some garlic scapes, and the ricotta cheese and Italian sausage I got with my fun share to make lasagna. I’ll make angel food cake for desert–to be served with strawberries, of course. I’m so excited CSA season is here.