Winter CSA Week of November 15

CSA Pick up is today, November 15th at the farm till 6pm, at Genuine Ice Cream from 2-6pm, at Spire Climbing Main Gym from 4-8pm, and also delivered to Livingston and to Big Sky. TURKEYS ARE AVAILABLE AT THE FARM STAND TODAY!!

*REMINDER CSA pick-up will be TUESDAY next week for Thanksgiving!* If you aren’t able to pick up your CSA from your normal in-town pick-up location on Tuesday, it will be in our walk-in cooler at the farm!

Full Share: Long Pie Pumpkin, Carrots, Celeriac, Leeks, Chard, Salad Mix, Mint

Half Share: Long Pie Pumpkin (small), Carrots, Celeriac, Leeks, Chard, Mint (smaller portions than full share)

We have been lucky this year to have gotten to enjoy a few more warm and sunny days this fall season. Around the farm this week, we have been working on completing final fall preparations for winter. A big part of this has been putting straw on our strawberry beds to keep them insulated and warm during the cold winter months, providing joy to us farmers for squeezing in a few more days of working in the field before winter really hits. We have also started making our seasonal wreaths with flowers from our fields that have been drying over the last few months. These will be available for purchase in our market stand, and will hopefully add some color to your holiday festivities. Let’s start praying for snow!

Your CSA boxes this week have a “preparations for Thanksgiving” theme! In them, you will find a long pie pumpkin, which are PERFECT for making, you guessed it, pies (see recipe below)! These squash’s long shape make them easy to cut and bake in the oven in preparation for making your favorite fall-themed desserts. You will also find items that are perfect for making soup or stock (see directions below) in your CSA box. This should provide the perfect jump start to any holiday meal preparations you have as Thanksgiving quickly approaches! We also have a few turkeys still available for purchase today in our market stand if you are needing one before the big day! Text or email Matt by this Thursday if you are wanting to buy one after today, and you can pick it up by appointment on Friday (this week) or Tuesday (next week).

Recipes:

Homemade Pumpkin Pie: Click Here!

** To use your long pie pumpkin for the pumpkin puree the recipe calls for:

  • Cut it in half and scoop out the seeds

  • Brush with olive oil, and place face down on a baking sheet

  • Poke a few holes with a fork into the skin of the pumpkin

  • Bake at 350 degrees (F) for 45-50 minutes or until pumpkin flesh is fork tender

  • Blend in a blender or food processor to create your pumpkin puree!

Homemade Vegetable Stock: Click Here!

**Feel free to adjust this recipe as you'd like by adding another other veggies, herbs, and spices you prefer!

We hope you have also gotten the chance to get out and enjoy the beautiful fall weather this week! Wishing you happy and yummy preparations as Thanksgiving draws near :)

Warm wishes,

Lucy O’Hagan, Farmer and Farm School Instructor at GVB Rocky Creek

Jacy Rothschiller