Winter CSA week of November 8

Full Share: Spinach, Spicy Mix Microgreens, 3# Parsnips, 2 Sugar Dumpling Squash, 3# Fingerling Potatoes, Cipollini Onions, Sage.

Half Share: Spinach, Spicy Mix Microgreens, 1.5# Parsnips, 1 Sugar Dumpling Squash, 1.5# Fingerling Potatoes, Cipollini Onions.


November is upon us with variable weather and evening darkness. With the hasty pre-snow tasks complete, our days are now filled with greenhouse harvest and small preparations for next year. In the green house, we clean and trim Dahlia roots that were dug before the snowfall. Dahlias are perennial, but do not thrive in the below freezing temperatures of the Montana winter. Once cleaned to minimize the chance of rot, they will be stored indoors in a cool space for the winter waiting to be planted next spring and ornament your flower bouquets next summer.

Last week we wrapped up the cider press marking the end of a particularly fruitful apple season. While not every tree was prolific, many said that it was the best year they had seen in a long time. Thanks to all who brought in apples!

My name is Lily and I’m excited to be writing the news letter this week. This is my 3rd fall on the farm — I love the transition from summer into winter and all of the changes it brings to the rhythm of farm life. The snow last week left us all excited for the winter to come and certainly made for a change in scenery from the tractor seat.

A reminder that your CSA is comprised of a paper “dry bag” and plastic “wet bag.” We separate out all of the produce into each bag depending on whether or not it needs refrigeration. The produce within the plastic bag should be put in the fridge, while the paper bag can be stored elsewhere ideally in a dark, cool spot.

For those who miss picking up a CSA box from one of the Bozeman drop-off locations, we will move it to our cold room where you can find it!

We have some left over pumpkins! Grab a free pumpkin (or several) along with your CSA box. Great for pumpkin soup or to puree for your favorite pumpkin baked goods (pumpkin pie season is just around the corner!)

Here is a yummy way to eat your cipollini onions. While we are used to chopping up onions as an ingredient in many of our favorite meals, this dish gives the sweet, flavorful cipollini a chance to be the main character.

Ingredients:

Glazed Cipollini Onions

3 Lb cipollini onions

1/4 cup quality olive oil or butter

2 tablespoons balsamic vinegar

1 sprig thyme

1 sprig sage

1/2 teaspoon kosher salt

1½ tablespoons water

1 tablespoon honey (optional)

  • Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly.

  • Use a small, sharp knife to slice off the top of the onions, then slip off the skins. If the onions are larger than 1 1/2-inches diameter, slice into halves or quarters.

  • Heat the oil /butter in a pan on medium heat. When it starts bubbling add the onions and cook 5 minutes, or until the onions are browned, stirring occasionally.

  • Sprinkle the onions with salt and honey. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan

  • Uncover the pan and continue cooking until the liquid in the pan looks syrupy and has large bubbles, another 2-3 minutes. Sprinkle with the thyme and sage to serve.

Glazed squash is also a tasty dish! If you’re feeling experimental, cut the sugar dumpling squash into 1/2 inch squares or crescents and follow the same steps above, increasing the cooking time and serve when the squash is soft to a fork.

If you’re looking for more uses for our fall bounty, fingerling potatoes are a great addition to any meal. They are especially well suited for the slow cooker since they absorb flavor through their skin without disintegrating the way cut up pieces of larger potatoes sometimes do. Throw them in your crock pot for a beef stew, or fall vegetable soup! They pair great with cipollini onions ;)

Jacy Rothschiller