Whole Farm CSA - Week of March 21st

Full share: choice of squash, 6 red onions, 2 radish bunches, oregano, micros, arugula, spinach

Half share: choice of squash, 3 red onions, 1 radish bunch, oregano, micros, arugula, spinach

Happy Spring farm friends!

I arrived at work today and was greeted by the most definitive sign of seasonal change there is: a clean-shaven Matt. If that image doesn’t scream Spring to you, I don’t know what does (see photo below if you’re doubting). I spent Sunday celebrating the equinox (when the sun passes the equator and day and night are of equal length all over the world) with friends, reflecting on intentions planted in the previous months, celebrating the roots they’ve grown and acknowledging the time and care they’ve been given to do so, and fostering their growth by naming them out loud around a fire. It was my first time celebrating seasonal change in that way and it felt incredibly meaningful, especially as I come up on my one year anniversary (!!) of working at GVB. But this newsletter isn’t about me! This newsletter is about the farm, and so here are a few important notes and updates:

  • Some unexpected guests (voles) have been finding their way into our greenhouses. This doesn’t affect any of the produce you’re receiving, but it may affect the amount we’re able to give over the next few weeks. We apologize for any inconvenience this may cause, but rest assured that we’ll make it up down the line by beefing up the boxes once our spring crops start coming up! 

  • We have LOTS OF SQUASH! It’s nearing the end of its lifespan, so tell your friends, grab an extra from the marked bin when you stop by to pick up your box, grab an extra for a friend and have a squash party (self explanatory, but spice things up by telling guests to bring their most creative uses of squash… and please share the outcomes with us).  Below are a few recipes that use a lot of squash. Consult this handy guide if you’re still honing your squash identification skills to find the recipe that will best highlight your squash’s unique flavor and texture!

  • We are now selling eggs in the market stand for non-CSA members! Stop by any Wednesday between 12 and 6pm.

See!? That is the Face of Spring as far as I’m concerned…

Jacy watering in our ranunculuses on Monday!

Right now I’m looking forward to spending more time outside, enjoying the warmer weather, and cooking more with fresh produce. And this week’s CSA is a great place to start! The first thought I had when I saw the box was: Mexican food (😍). I think it started with the radishes (sliced up raw on some tacos), which made me think of pickled red onions and conjured up a mouth-watering mental image of those heaped into a corn tortilla or two on top of some deliciously caramelized diced winter squash, sprinkled with cotija cheese and micros. Perfection! Here’s what I would do:

  • Prepare your squash: slice or dice according to your preference, add your seasonings of choice (paprika, chili powder, red pepper flakes and a bit of honey will take you far here), and roast in an oven preheated to 425 for 20-45 minutes. Flip halfway through cooking, when the face down are starting to caramelize (golden brown, but color will vary depending on type). 

  • While your squash is roasting:

    • Make your pickled red onions

    • Prepare some beans (This black bean recipe is tried and true but I’m also intrigued by this chipotle white bean recipe)

    • Thinly slice your radishes (save the tops! they’re great sautéed in oil with garlic, red pepper flakes and a squeeze of lemon) and set aside

    • Warm a stack of tortillas wrapped in tinfoil for 10 minutes or so, until heated through (check after 5)

  • Assemble and eat! 

Taco night also warrants a visit to one of my personal favorite spots in Bozeman, El Mercadito out in Four Corners for any special ingredients lacking from your local grocery store, or just to get in the mood.

Here are a few other recipes I liked if you’re looking for more inspiration:

If Mexican isn’t speaking to you, you could make your fresh oregano the star of the show and take things in a Mediterranean or Italian direction! Check out this comprehensive culinary guide to oregano.

So blue!

I’ll leave you with this incredibly high quality image of a blue egg collected by Anastasia, and a reminder to follow and tag us on instagram @gallatinvalleybotanical with any exciting culinary creations or otherwise farm related content! And as always, thank you all for being loyal CSA members. You make up the “community supported” part of the acronym, without which we wouldn’t be able to make the “agriculture” part happen, and do our part in keeping Bozeman healthy and thriving. By being a CSA member, you are directly supporting Bozeman’s food system, so thank you and once again, happy spring!

Until next time,

Sasha

Jacy Rothschiller