Winter CSA Week of November 1

Full Share: Spaghetti Squash, Microgreens, radicchio/escarole, carrots, blush onion, daikon radish, garlic, blush tomatoes, garlic

Half Share: Spaghetti squash, micro greens, carrots, blush onions, garlic, blush tomatoes

Thank you for joining us this Winter! As we have several first time subscribers, please make sure to ask us any questions! CSA boxes will be picked from the Bozeman drop sites and retuned to the farm, so if you happen to miss a box, it will be in the farm stand in the back in the “Cold Room”. Make sure to grab your full share (brown) box. There are just a few small shares in there too, but these are reserved for Whole Farm CSA folks.

This week’s box is on the lighter side, our sincere apologies, it was our mistake. The following weeks will be quite a bit bigger, especially for Thanksgiving week, and the coming newsletters will continue to include recipes and storage tips for the produce we send your way! Generally, squashes, potatoes, onions, and garlic can be stored in cool places, 40 (garlic, onion, potato) to 55 (squash) is best for those, and a paper bag or not, no plastic. Potatoes in the dark, please. Root vegetables should be stored in the crisper drawer in the plastic bag they came in. Cold and humid.

Thank you, Matt and Jacy

Now a note from Emma, one of our Farm Camp Educators:

Happy first week of Winter CSA! The snow may be melting, but winter is certainly on its way. Time to scrape your skis and make some some soup! Luckily, we have some veggies to help you out with the soup part.

Last week concluded our farm school program here at the farm. We were sad to see the students go, but so excited about all the fun activities we did throughout the program. Students made pesto, salsa, and soup, harvested and saved veggies for the winter, dyed bandanas with onion skins, dissected owl pellets, and so much more! Last week was chilly but the kids persevered and we made beautiful dried flower bouquets and followed animal tracks in the snow. Thank you to everyone who made this program a success!

Fall festival has wound down and we’re running the cider press one last time. No longer will the market stand be filled with the cacophony of apples being pressed into cider. Our cold room has been filling up with storage veggies for you all to have all winter long. Carrots and cabbages and parsnips oh my!

If you’re looking for some fun recipes, here’s one for spaghetti squash by Jeanine Donofrio of Love and Lemons (she has a a beautiful cookbook that you can buy at the Country Bookshelf. It has recipes divided by vegetable and seasons. Makes a great holiday gift!):

https://www.loveandlemons.com/roasted-spaghetti-squash-w-chickpeas-kale/

For a quick midweek meal, I recommend a classic roasted veggie and rice bowl. It’s a staple in my house and makes tons of leftovers. Chop up whatever veggies you have on hand-carrots, potatoes, parsnips, celeriac, broccoli are good options- toss with olive oil, salt and pepper and roast on 375 for 40-60 minutes. You can top with a sesame ginger dressing (sesame oil, tahini, rice vinegar, honey/maple syrup, garlic, ginger) or drizzle with tahini and sesame oil. Enjoy!

Enjoy the veggies and have a great week!

~Emma