April 17th - Whole Farm CSA

Full Share: Gem Lettuce, choice of Kale or Mustard Greens, Chard, Cilantro Microgreens, Parsley, Indian Woman Dried Corn, Garlic.

Half Share: Gem Lettuce, Chard, Cilantro Micros, Parsley, Indian Woman Dried Corn, Garlic.


You are welcome to take an additional dozen eggs this week from the fridge on the left!


This week we continue planting in the green houses. Cucumbers and onions have gone into the ground and tomatoes will be going in later this week. While sunny days and 60 degree weather can lull us into believing that spring is here, the snow this morning is a good reminder that winter isn’t yet over in the valley. We are thankful for greenhouses that allow us to extend our growing season without risk of losing seedlings to the snow and below freezing temperatures typical of April and May in Montana.

This week your CSA boxes are filled with greens. Rainbow chard is a tasty and colorful classic you can enjoy in many ways. Try sautéing with onions and garlic and a dash of soy sauce, or adding to spaghetti sauce for added flavor and texture.

Tabbouleh is a great spring dish that features both parsley and garlic from this week’s CSA.

  • ½ cup bulgur

  • 1 diced cucumber

  • 2 diced tomatoes

  • 1 teaspoon fine sea salt

  • parsley

  • fresh mint (optional)

  • 2 thinly sliced green onion or 1 red onion

  • ⅓ cup olive oil

  • 1/2 juiced lemon

  • 2 clove garlic, pressed or minced

    Cook bulgur using a 1 1/2 : 1 water to grain ratio. Here are some tips for cooking bulgur https://www.marthastewart.com/1527740/how-cook-bulgur. Once cooked set aside to fully cool. Dice vegetables into bite-sized pieces and chop garlic and herbs. Mix all ingredients into a bowl with the cooled bulgur and serve. Pairs well with a green, gem lettuce salad.

    Happy cooking!

    Lily

Jacy Rothschiller