Week 17 is colorful!

Community Supported Agriculture, CSA, Food

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How about a rainbow assortment of carrots, sweet peppers, and onions this week?  Then throw in some parsnips and Ginger Gold apples and you got yourself one delightful-looking share!  I think a carrot-parsnip soup is in order for this week, and maybe some stuffed peppers.  I made jalapeno poppers a few weeks ago, but I suppose there’s no reason why I couldn’t do the same thing with a bunch of tiny bell peppers.

Enjoy this late summer bounty while it lasts!  And don’t forget if you want to sign up for our 6 week fall share to get your membership form and payment to us by October 4th!  Happy local and seasonal eating!

Week 12 goodies

Community Supported Agriculture, CSA

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Sweet corn is here!  And more watermelon!  We have another beautiful share this week.  We have cabbage, and kale, and Romaine lettuce, too!  I think I will have to make cabbage pockets, as they are a favorite in my house.  Enjoy this week’s share!

Don’t forget you can now sign up for Fall Shares, too!

Sign up for a fall share!

Community Supported Agriculture, CSA

Hello fellow locavores!

I know it may seem premature (or even depressing) to begin thinking about fall, but it is time to plan ahead for our fall share. If you just can’t get enough of local produce in 20 weeks, you’re in luck! We’re going to offer a Fall Share for 6 weeks beginning immediately after our Summer Share ends October 13. The Fall Share will run October 20 – November 24, which is the Tuesday before Thanksgiving. If you were with us last fall, you may remember we got pie pumpkins and other Thanksgiving-y items like potatoes, carrots, and onions to make your meal more local. What else can you expect in a fall share? Mostly lots of root vegetables, like potatoes, carrots, beets, parsnips, and storage onions. But we also get grains like lentils, farro, chickpeas, or split peas and the occasional green leafy thing like kale or spinach. If you are interested in a fall egg share, we’ll have those available as well. We don’t offer fun, cheese, or milk shares in the fall.

We’ll have sign up forms at the pick up next week, so if you are interested in staying with us as long as possible, bring your checkbook with you to the pick up!  Or, click the link below to print out a form and either bring it with you to the pick up or mail it to our P.O. Box.

Fall Share 2015 Membership Form

What to do with Week 3 shares? Some ideas…

Food

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This week’s share might have a few new items in it for you.  It’s a sure bet that the green onions were familiar to everyone, the kale–well, even if you’ve never eaten it you’ve probably at least heard of it.  Who doesn’t know someone who has had a kale smoothie in the past year?  And you can even get kale at McDonald’s…in a breakfast bowl with turkey sausage and egg whites…in California.  But bok choy?  Probably not a common item found in your kitchen.  And I’m guessing neither are broccoli rabe and garlic scapes.  So here are a few ideas to get you thinking about how to use this week’s share that will have you asking for more at next week’s pick up.

When I first saw the list of items I knew I was going to make a giant stir fry.  I have a fun share, and we got a teriyaki sauce this week with our share, so that more than sealed the deal.  In my own garden I have snow peas coming on strong right now, so they will accompany my bok choy, garlic scapes, green onions, and kale that are going into this evening’s stir fry.  How to prepare everything?  Just chop everything into bite sized pieces and throw them in a hot skillet with some oil and whatever else you want.  Serve it over rice or noodles.  This stir fry used up almost my entire share, everything except the broccoli rabe–I’m saving that for later.  I used half of my Mustard Seed teriyaki sauce and this was a fine meal tonight:

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I found this recipe for a clever way to use the broccoli rabe in a grilled cheese sandwich.  What about bok choy in garlic sauce?  Garlic scapes can be roughly chopped and tossed in olive oil, then roasted or grilled like asparagus (note: they taste nothing like asparagus).  Try roasting some garlic scapes and adding them to mashed potatoes.  Or what about pesto?  You don’t have to stick to basil, pine nuts, and Parmesan cheese for pesto.  Think outside the box!  Waaaay outside the box.  I LOVE pesto of all kinds, like this garlic scape pesto, but you can also make a pesto using broccoli rabe.  Or kale.  Or spinach.  Or…this list could go on and on.

If you are the adventurous, exploratory type of cook, try using some different items in your pesto.  All you really need are the following:

* Some sort of green, which can be leafy or not.  Examples: spinach, garlic scapes, cilantro, broccoli rabe, arugula, kale, regular heading broccoli, basil, or a combination of greens.

* An herb or herbs of your choice.  This is optional, depending on what your main green is.  Use what is in season: oregano, tarragon, mint, basil, or garlic scapes.  Garlic scapes go well with basil or oregano (or both).  If you are using broccoli rabe, try oregano.  Arugula and cilantro pair nicely.

* Nuts.  Also optional, but I highly recommend because they add such nice flavor.  The standard pesto nut is the pine nut, but walnuts are a great substitute, as are pecans.  You can even try hazelnuts or peanuts.  Toast them first, to bring out their flavor, being careful not to burn them.

* Olive oil.  You can get very creative here.  I used a blood orange olive oil to make a basil pesto a few weeks ago, and it was delicious.  But there are dozens of flavors of oils you can experiment with, by checking out our locally-owned source of oils and vinegars in town.

* A hard cheese.  If you are vegan, you can simply leave out the cheese, or use a plant-based cheese substitute if you like.  I don’t always use cheese in my pesto, so you can leave it out entirely.

* Garlic.  Garlic is a standard member of the basil pesto recipe.  I love garlic, and use large quantities of it in my cooking, so I always include garlic in my pestos.  If you are using garlic scapes, you most likely won’t want to add additional garlic, though there’s no rule saying you can’t!  If you don’t like garlic, then by all means leave it out.

*Additional seasonings, as wanted and needed.  Salt and pepper are standard.  But you can also add in other spices like onion powder, smoked paprika, chipotle pepper powder, cayenne pepper, cumin, or chili powder.  Use what sounds good to you!

That’s it.  Those are the basics for creating your very own unique pesto.  Use a large amount of the greens and herbs, then add in your nuts, cheese, and garlic (if using).  Once everything is ground up in your food processor, add oil until it reaches a consistency you like.  Add salt and pepper to taste and then enjoy your pesto on noodles, potatoes, chicken, or anything else that suits you.

I hope this gives you some ideas on creative ways to use your share this week.  And while enjoying your meal, you can feel good about eating local, seasonal, fresh food while supporting local growers and producers here in western Montana.