Whole Farm CSA - Week of February 21

Full Share: 2 Blush onions, 2 Sugar Dumpling Squash, Micros, Baby Kale, Spinach, Parsley

Half Share: Blush Onion, Sugar Dumpling Squash, Micros, Baby Kale, Spinach

Hello farm friends!

Its #CSA Week!  This is a nation-wide effort to promote Community Supported Agriculture, the backbone of our operation here at GVB.  So first off, a thank you to all of you for making what we do possible.  We love knowing that the work we’re doing and the food we’re producing is going straight to our friends in the community, and we love getting to know all of you when you stop into the farm stand.  Also, Summer CSAs are now on sale!  Sign up for yours here and tell your friends!

February means seeding and shearing at the farm.  It’s been great to get our hands back in the soil and start filling up the greenhouses with flats full of what will become this summer’s produce.  I love the meditative act of seeding — it’s a time to get out of your head and focus on your hands while catching up with coworker friends.

Our sheep are out in their pasture braving these temps with thick coats that will be no more come Saturday! I haven’t been around for a sheep shearing yet, so I’m excited to update you all with pictures and stories next week.

This week’s CSA brings you spinach, baby kale, micros, parsley, sugar dumpling squash, and blush onions.  One way I’ve been enjoying some of these ingredients is in a squash frittata or open faced omelette, topped with microgreens and with a nice mixed greens salad on the side.  This idea came from a post by one of my favorite food bloggers, Erin Alderson (of @naturallyella and @cookcasual on instagram): post/recipe here.  She uses delicatas but sugar dumplings are similar in terms of sweetness and their edible skin.  Roast the squash ahead of time and toss it in a chili oil of your choice before layering it onto your eggs once partially set, and sprinkling with cheese.  Lately I’ve also discovered the joys of adding a spoonful of chopped parsley into my salads -- it’s a great and easy way to enjoy some added freshness in the cold months!

Other options for your sugar dumpling are to roast it whole (be sure to pierce the skin a few times to let out some steam) and fill it with the stuffing of your choice, or to slice and roast and use it as a topping for a hearty ricotta toast, a sweet and savory oatmeal breakfast, or in salads. I’m also very intrigued by this recipe for roasted squash with a tahini maple dijon dressing.

Let us know what you end up doing by tagging us on social media @gallatinvalleybotanical, we’d love to share some of your photos!

Until next week,

Sasha