17th and Last Box of the Summer Season

Full Share: Bok Choy, Carrots, Parsnips, Russet Potatoes, Delicata Squash, Red onion, Garlic, French Heritage Tomato, Basil, Eggplant

(Tuesday had Arugula also, but it was very holey and was substitute with an extra bok choy the rest of the week)

Small Share: Bok Choy, Parsnips, Russet Potatoes, Garlic, Red onion, Delicate Squash, French Heritage Tomato, Jalapeño, Tomatillo

This will be your last week of the Summer CSA Season. I hope that our produce kept you healthy, provided you with some new veggies to experiment with and learn about, and inspired you to make a few special meals with your friends and family.

It is a time of change on the farm! We take a break in putting out weekly CSA boxes and really dig into bulk fall harvesting. The parsnips and potatoes in your box are only the beginning of those crops. We have more of those plus ALOT of carrots, beets, and other fall roots to get out, and we have bit bins of cabbage and Brussels sprouts yet to harvest.

The fall is my favorite season, I love the change in light, the cool nights and 70 degree days. I love the feeling of a job well done, and honestly after the long season… just plain done :) I love the big harvests of storage crops. And I am coming to love the jobs we have inherited at Rocky Creek Farm, which to me represent the celebratory part of the harvest, the decorating, the pumpkin carving, and especially the Apple Cider!

One of my favorite jobs of the fall is the garlic planting. This week we are prepping the beds, and starting to "‘pop” the garlic bulb into it individual cloves to replant. This to me is reflective of the past year and the harvest, but also a recommitment to plant something in the ground to tend again next year. To me it is the epitome of the funny kind of realism/optimism that famers must have. So we are planting garlic, you will see Matt and I here again next year!!

This last box has all the ingredients to make a great pan of fall roasted veggies. We dice the parsnips, potatoes, carrots, delicata squash, and onions into the same size pieces. Toss them in olive oil, sprinkle with salt, and bake at 350 until desired crispness, around 40 minutes. We roast up a lot at a time and have them as a side dish with dinner, then it makes for several days of healthy lunches using the roasted vegetables in salads.

The Winter CSA starts up in a month, and if you want more flexibility or the full share is too much for you, we will continue to offer a “Farmers Choice Box” in a full and half share size on our Online Market that can be ordered by the week. We will have our Farmstand open here at Rocky Creek the month of October and then we will be joining the Bozeman Winter Farmers Market in November in the new (at least for this crazy COVID year) location at the Fairgrounds.

Thank you for joining us for the summer season,

Stay healthy, eat well, and take care of each other,

with much gratitude, Jacy