First CSA delivery, Week of June 8th-13th

Full Share:

Arugula, Chard, Lovage, Broccolini, Carrots, Radish, Green garlic, Cucumbers

Small Share:

Arugula, Chard, Broccolini, Green Garlic, Cucmbers

Welcome to our first delivery of the season. We are excited to be off to a good start of the farming/veggie season here on the farm. This week has been a lot crazy with glitches communication wise and getting all the drop offs settled and some changed, so thank you for your patience this week, and we should more settled next week. The saying “The only constant is change” has never been truer than these last few months. You should expect to see this weekly newsletter normally posted by Tuesday afternoons on the website and in your emails.

Right below is one one of the scenes from the last week. Zachary with his first drive of the transplanter. Jacy and working member Garrett setting our second succession of corn that day for your August boxes! Proud of that boy. Watch that door… Keep the lines straight!

This week on the farm, after the corn, we…rebuilt a rototiller, harvested, washed, and packed vegetables and bouquets for a few restaurant orders and 380 CSA members, transplanted melons and cucumbers, worked the greenhouse tomatoes and cucumbers, weeded the herbs and parsnips, butchered one round and started another round of broiler chickens, led a tour with the chefs at Montana Ale Works, attended our son’s 8th grade promotion (a rural school thing) and our daughter’s spring violin recital (proud of her!), and I’m sure much more. This weekend we’ll plant the winter squash, which brings to a close the bulk transplanting of our year’s crops. Now just to the weekly seeding of salad greens and roots, and the weekly transplanting of lettuce heads, scallions, and fennel. Uff da!

This time of the year, before the restaurants get busy and we have cash flow from those sales, all of this is made possible by you. Our faithful and new CSA members. Thank you for supporting our endeavors and efforts in providing wholesome food to our community and us keeping a small working farm and piece of land on the edge of Bozeman viable in place and time.

When I get the chance to write a newsletter about our farm, I tend to focus more on the daily tasks we undertake. Hopefully others will expand upon the produce: Some unusual things in the box. Lovage is an assertive herb that loves the spring! We use it chopped and sprinkled on salad, and in a white bean puree. Nice addition to mild beans with veg or chicken stock. Look up Spring Lovage Soup! We’ve also had it minced into an elk burger or bean burger. Not bad!

Green Garlic is the immature whole garlic plant. It was planted last fall, closely on 2” centers in the row for early harvest. The whole plant can be used in place of garlic or scallions, some of each in there! Mince the bulb, trim some of the thinner tops, and grill with olive oil, salt and pepper…do as the chefs at Ale Works do and use as a contributor to spring Morel risotto.

Thank you for supporting our farm!

~Matt

Zachary, Jacy, and Garret getting the corn in before last weekend’s rain!