Sixteenth CSA- Week of September 21st

Full Share: Savoy cabbage, Lettuce mix, Golden Beets Bunch, Red Thumb Potatoes, Cipollini Onions, French Heritage Tomatoes, Frisee, Jalapeños, Tomatillos, Mint

Half Share Only: Caraflex or Savoy Cabbage, Lettuce mix, Golden Beets Bunch,
Red Thumb Potatoes , Cipollini Onions, French Heritage Tomatoes

First off, we’re including a recipe that we made when Jacy and I were dating and living in Calistoga, California in the early 2000’s, a get away from Bozeman cherished memory. After a very rainy winter, we planted a 1/4 acre garden at a friends house just outside of town. It was much too big for a short time couple who spent all of their free time running, riding, and exploring the trails in the bay area. We made our dreams of starting a farm back home in Montana while we were there and had our first vegetable sales at Calistoga Naturals of stretched arugula and lettuce mix but beautiful heirloom tomatoes. We had one or two faithful customers and thought it the best thing ever. One of our go to lunch salads from our garden that we often made at our little wine country bungalow was from The Herbfarm, by Jerry Traunfeld:

8 small to 4 medium beets
1 T finely chopped lemon zest
2 T freshly squeezed lemon juice 1T Maple syrup
1/4 c chopped fresh dill
1 medium shallot, very thinly sliced 1/2 t salt
Freshly ground black pepper
1 medium head frisee
5 T extra virgin olive oil

1.

Roasting the beets. Preheat the oven to 425. Trim the stems to 1/2 inch and scrub clean. Put them in a shallow being dish large enough to hold them in a single layer. Pour 1/2 inch water into the dish and cover with a lid or foil. Bake the beets until a paring knife easily pierces the center of a beet, 30 to 60 minutes depending on size. The water will form a syrupy liquid and bubble up; you may need to add more water near the end and do not let the dish dry up completely. Remove the pan from the oven, remove the lid, and let the beets cool. Cut the top and tail off each beet and rub under running water to slip off the skins. Alternatively you can hold each beet in a paper towel and use that to rub the skin off. Cut each beet into 8 wedges. Marinating: Stir together the lemon zest, lemon juice, maple syrup, dill, shallot, salt, and pepper. Coat the beets with this dressing and let sit at room temperature for at least 1 hour and perhaps overnight.

Finish the salad: Wash and dry the frisee and remove any very thick stems. Tear into bite size pieces. Pour the olive oil over the beet mixture, then comb one with the frisee. Season to taste.

2. 3.

Options: Right before serving, add 2 cups diced apples or pears. Walnuts are a nice addition. You may also sub or add fresh chervil, tarragon, spearmint, and or 2 teaspoons finely chopped fennel seed.
Jacy and I often grilled a chicken breast with this salad, but it is delicious as is! Frisee is delicious this time of the year as it gets large and blanches out the center. The pale yellow center is the best part.

This is the second to last week of CSA! Next week will be the last distribution. As well, we are already half sold out of our winter CSA. We will offer it to a larger advertising group this Friday! For the winter, we have the biggest carrot crop ever, lots of beets, and a nice variety of other storage roots, potatoes, onions, garlic, and winter squash. The greenhouses are under fall renovation now to make way for chard and kale, various salad greens, and perhaps some fresh radishes and herbs.

For the Whole Farm CSA folks, the first full week of October, after Summer CSA is over but before Winter CSA starts, vegetable distribution will continue on Wednesdays at Rocky Creek Farm after 2pm and be available for the week.
For fall events, we’re starting this Thursday with Pumpkins and apple cider at the market stand on the farm! We’ll be reserving wagon rides to the pumpkin patch starting Friday the 3rd of October, with expanded hours Tuesdays through Sundays until the 31st.

Thanks for supporting GVB and RCF! ~Matt

Enjoy your Produce! Matt, Jacy, Zachary, Ania, and CREW Please be careful with and return your box!!

Questions/comments? Email matt@gallatinvalleybotanical.com.