Whole Farm CSA - Week of May 24th

Full Share:

Spinach, Lettuce Mix, Dill, Radish, Mustard Greens, Scallions, Micros

Half Share:

Spinach, Lettuce Mix, Dill, Radish, Scallions

Hi everyone!

Things are going smoothly over here at the farm. We are on time with planting, hard to believe as just about a month ago there were still a couple feet of snow on the fields. After the upcoming rain this week we are gearing up to put the hot weather crops in the ground. We cannot wait for those first tomatoes grown under the bright Montana sun. I am still amazed every year by how many different vegetables grow under these harsh conditions, and how amazing they taste!

Slowly but surely we are gearing up for the start of the summer CSA, meaning a bustling market stand and loads and loads of new veggies coming in every week. I am already planning what to preserve and how for this winter to make sure I have local produce throughout the year. Summers are fast and furious and often spit out more than we can handle eating at once so it’s always good to have a game plan for all those little bits you can’t use at the moment. I throw all the veggies that end up at the bottom of my fridge in a big ziplock in the freezer to make a yummy veggie stock in the future.

Did you know that if you take off the greens off your root veggies like radishes, turnips and beets before you put them in the fridge they last longer? Whenever I come home with any of the above I immediately cut them off and make some sautéed greens with garlic: A great side dish to heat up for fast weeknight meals, toss into lunch time wraps or eat with eggs for breakfast.

If you don’t want them you can always pull them off here in the market stand and throw them in our compost - the pigs, sheep and chickens love them too!

Speaking of sheep, we got two more lambs last night! And the new piglets are enjoying their new home here at the farm too.

Also this is our first week of flowers! Yay! This week we have a little arrangement of Snapdragon, Ranunculus, Daffodils & Honeywort. Don’t forget to grab your bouquets out of the front room cooler.

For recipes this week I want to share my russian family’s favorite salad. It’s super simple, and so delicious:

Cut up some radishes, dill and scallions and mix up with some sour cream in a bowl. Season generously.

As my mom always says “I can eat this very day”, and I agree. And I’m sure you will too.

Happy Wednesday and enjoy!

Anastasia