Hello, everyone! I thought we were getting morels this week in our share. But they didn’t arrive on the truck. I know!! Major. Bummer. We’ll try again next week. Despite not having morels to include in tonight’s dinner, it still turned out fantastic! All you need is some stale bread (it doesn’t really have to […]
Salad mix (from Wood Barrel Farm, right here in Helena!)
Baby kale (also from Wood Barrel)
Morels (Yep, you read that right!)
And mayyyybe some garlic scapes.
YUM YUM! And a terrific video starring morels, basil, and baby kale to come Tuesday night!
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, […]
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.
The 2016 CSA season is just around the corner. We have a few produce shares left, but the last day to sign up is May 31st! Come join us and see how exciting eating locally can be…even in Montana!
We’ve made it to the end, folks. For those of you who’ve been with us the entire 26 weeks, we thank you for supporting us and the local food system in Montana. I think it’s been a great season, and we at Helena Local hope you feel the same. This week, in preparation for Thanksgiving, have ordered up some potatoes, beets, carrots, and onions. Additionally, as a little extra surprise, we ordered some feta cheese that is delicious (I would know, I got some in my fun share this summer and I’m so excited to see it again!). The potatoes are a mix of fingerlings or Russets, so get here early for the best selection! We also have mixed beets again. All in all, it’s a pretty nice way to end the season.
For those of you who did not get a pie pumpkin last week, we have them for you this week. Don’t forget to pick it up!
And don’t forget, if you are interested in getting eggs over the winter, let us know. We’ve decided to wait until January to begin egg delivery–and we WILL be offering half dozen eggs every week, instead of biweekly like originally proposed. So that’s the latest.
We hope you all have a wonderful holiday season and winter (get out and enjoy some skiing, snowshoeing, or winter hiking to beat off those winter “blahs”!) and we look forward to seeing you again next summer! We’ll be in touch next spring with respect to Summer 2016 shares.
This week’s share is awesome, if I do say so myself. Sweet dumpling squashes, sweet onions, carrots, beets, and–what’s this??–POBLANO PEPPERS?! I’m thinking fajitas tonight, with some venison from the freezer.
Next week, in prep for Thanksgiving, we’ll be ordering pie pumpkins! Happy local eating everyone!
We got our surprise in this week! It’s pancake mix made with black/purple corn! As you may know, vegetables that are blue or purple have high levels of antioxidants, which are cancer-fighting compounds. That’s good stuff. Let us know how you like it, as there is also a cornbread mix that we may try next year.
The rest of this week’s share includes mixed potatoes, onions, parsnips, and acorn squash. It’s a beautiful share and with the snow falling today, this share speaks comfort food to me–roasted veggies! I’m also going to make more parsnip muffins. I absolutely love those things! Enjoy your share and safe travels today to and from the CSA pick up!