Gallatin Valley Botanical   Gallatin Valley Botanical
   
 

Last Winter CSA Newsletter!

Tuesday, January 10th, 2017

This week is the final week of our Winter CSA. Thank you for supporting GVB, and we hope to see you next season for more fresh farm veggies!

Here’s the January 9 CSA Newsletter

Carrot bread and pot roast…Mmmmmm…try them together!

(And make sure to try out the sunshoot salad recipe listed under out Thanksgiving post!)

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January 2nd CSA Newsletter!

Thursday, January 5th, 2017

Here’s your weekly CSA NEWSLETTER>>

Lots of ideas here for your weekly GVB veggies, including Kabocha Squash Soup and perfect breakfast hashbrowns… stay out of the cold and warm in your kitchen!

Next week’s box is your last for this season. Thank you for being a part of our Winter CSA, and we hope to continue sharing veggies with you in the coming year.

Micros!

 

HAPPY NEW YEAR!

Wednesday, December 28th, 2016

2016 was a busy year at GVB. Only two more weeks of our Winter CSA, and then it’s time to start seeding for the upcoming season!

Here’s this week’s NEWSLETTER>>

Use your veggies to try Spaghetti Squash & Kale Fritters with a Smokey Cashew Sauce and/or Braised Red Cabbage (recipes included). Enjoy!

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HAPPY HOLIDAYS!

Wednesday, December 21st, 2016

Here’s your Holiday Newsletter!

Your weekly box has a lovely selection for a roasted root dish to pare with any holiday entree. We’ve also included a recipe for Gallatin Valley Gratin (recipe courtesy of Chris), which is a different and rich way to use your roots. Use your Long Pie for a loaf of the BEST pumpkin bread (recipe in previous entry).

CHEERS FROM ALL OF US AT GVB!

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Long Pies for days!

BEST Pumpkin Bread!

Monday, December 19th, 2016

Feeling SQUASHED?

sunshines

As you all know by now…winter is squash season! In case you’re feeling overwhelmed by GVB squash, or need an alternative to roasting it, try substituting red kuri, sunshine, or buttercup squash for pumpkin in this delicious pumpkin bread. Of course our Long Pie pumpkins are great for baking too.

Pumpkin Bread
By Jennifer Segal (Once Upon a Chef)

Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes

 

Ingredients:
2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for greasing the pan
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
1-1/2 sticks (3/4 cup) unsalted butter, softened, plus more for greasing the pan
2 large eggs
15-ounces of pumpkin/squash puree*

Instructions:
1. Preheat oven to 325 degrees. Generously grease two 8 ½” x 4 ½” loaf pans with butter and dust with flour (or use a baking spray with flour).
2. Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
3. In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin. The mixture might look grainy and curdled at this point — that’s ok.
4. At low speed, beat in flour mixture until well combined.
5. Turn batter into prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. (If the loaves stick, run a plastic knife around the edges of the pan to loosen them.)
6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Notes:

Add 1 tsp vanilla or chocolate chips to make this bread even better!

*For the pumpkin puree: Halve the squash, remove seeds, bake for 45-60 min at 400 deg. or until soft. Let cool. Scoop flesh from peel. Puree with food processor or mash by hand. If it seems watery, put puree in cheesecloth and squeeze water out. Or let puree sit in cheesecloth and strainer overnight. Water will drip through.

10th Winter CSA Newsletter!

Wednesday, December 14th, 2016

Here’s the weekly newsletter with some great options for using your GVB winter produce: December 12 Newsletter

Pan-seared fish & radish salad with slow-fried potatoes…YUM. Also included–a sauerkraut recipe for that beautiful, giant Passat cabbage!

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Spinach (before the row cover). Now it’s tucked safely under double row cover to protect from these deep freezes.

December 7th CSA Newsletter!

Wednesday, December 7th, 2016

Find the weekly GVB news HERE>>

This week’s box is full of great ingredients for some spicy home cooking. Recipes included!

Find us on Facebook and see what’s going on in photos.

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GVB Farm News!

Tuesday, November 29th, 2016

Here’s the GVB update for the week of November 28th: November 30 Newsletter

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This weekend is the 14th annual

Christmas in the Country

at the Dry Creek School (8 miles from Manhattan or Belgrade on Dry Creek Rd.)

Saturday, Dec. 3. 9am-4pm

Sunday, Dec. 4. 10am-2pm

Looking for a gift that’s made right here in the Gallatin Valley?

All locally grown & handcrafted. Best selection of locally made wares under one roof.

Hope to see you there!

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Thanksgiving Newsletter and Recipes!

Monday, November 21st, 2016

HAPPY THANKSGIVING from all of us at GVB!

Here’s the CSA newsletter, including some Thanksgiving recipes. Enjoy!

November 22 CSA Newsletter

Here’s is an additional recipe for the this week’s box:

Sunshoot Salad (from Karen Averitt)

Mix together in a large salad bowl:

   2 cups sunshoots
   2 cups fresh spinach
   1 cup grated carrots
   1 cup grated jicama or parsnips
   ½ cup pomegranate seeds
   Fresh mint and basil – chopped (or any fresh herbs that you have)
   1 cucumber peeled and chopped
   Grated lemon rind from one lemon
Dressing:
   4 tbl olive oil (blood orange olive oil is delicious)
   2 tbl balsamic vinegar (if you can find a pomegranate balsamic all the better) or fresh lemon juice, or a combination
Whisk oil and vinegar together with lemon pepper – before serving, drizzle the dressing and toss until all is evenly coated.
 
Optional – serve with Amaltheia goat cheese, roasted beets and toasted pine nuts.

November 16 Farm News!

Wednesday, November 16th, 2016

Here’s the news and a yummy fall salad recipe!

November 16 Newsletter

babies

Baby Carrots!