July 30- Whole Farm/Summer CSA

Getting super busy on the farm this week! This week was garlic harvest as well as this months chicken butcher. The CSA box includes fan favorites with lots of veggies that can be added to any dish. Also, be on the lookout on our website for next months Farm dinner Aug. 9th you can get tickets online here. It features Chef Matt Fritz with Freestone Kitchen with all our warm weather produce and pasture raised meats.

Full: Beets, cucumber, squash, tomatoes. broccolini, snap peas, garlic, kale, little gem lettuce, basil

Half: Beets, squash, tomatoes, broccolini, garlic, kale, basil

Hello Everyone!! My name is Joryn Higgs, I’m one of the many high schoolers running around the farm this summer! I was born and raised here in beautiful Bozeman, growing up playing around the surrounding mountains. I’m an avid rock climber, skier, and outdoor enthusiast. This is my second summer here at the farm, 2023 I helped out harvesting veggies on the GVB side, and this year I’m part of the flower crew. My love for the outdoors, plants, and animals drew me to the farm, and absolutely love it!

My days and weeks on the farm are filled with lots of variety, especially these past few weeks during peak flower season. Mondays are our big flower days, which have shortly become my favorite days on the farm. In the mornings our flower crew heads out to the field and harvests in the cool morning hours. We spend our afternoons running around the market stand, designing and putting together bouquets while singing our hearts out and sharing our favorite flowers of the day.

These past few weeks we have started harvesting more flowers, specifically for the purpose of drying them. The upstairs of the market stand is slowly gaining more colors and greenery, with each trip taken up and down the stairs. Along with drying flowers many little tasks fill up my days here. Such as washing eggs, a whole lot of weeding, occasional seeding and transplanting, helping out packaging produce, watering, greenhouse care, and many trips to see the new chicks.

This past week we received four pumpkin crates full of garlic, in order to start the two week drying process. We covered the long tables in the greenhouse with row covers, then started the numerous trips with our arms full of garlic that would shortly fill up the greenhouse. The vast range of tasks throughout the week is something that I truly love. Being able to learn about new things each day from veggies to flowers to animals, then using that knowledge to help produce things for the community is extremely rewarding.

This weeks CSA box includes cherry tomatoes, fresh basil, and garlic. Which combined with some balsamic, olive oil, and choice of bread and seasoning, you can create the perfect tasty Bruschetta.

1. Start by slicing cherry tomatoes in half, or preferred size, along with the fresh basil

2. Mince your garlic

3. Toast your chosen bread and drizzle a little olive oil over it

4. While your bread is toasting combine the tomatoes, basil, garlic, and add salt and pepper, olive oil

5. Once your bread is toasted, rub a garlic clove on the toasted bread

6. Top the bread with the tomato/basil/garlic mixture

7. Drizzle balsamic and enjoy!!

Note: The longer the tomato/basil/garlic marinates the stronger the flavors will be!

Recipes

Cheesy Squash Rounds Click Here!

Kale Pesto Chicken Pasta with Tomatoes

  • Step 1: In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.

  • Step 2: In a grill pan (or a large skillet), heat olive oil over medium-high heat. Season both sides of chicken with salt and pepper then add to skillet. Cook until golden and seared on both sides, about 8 minutes per side. Let rest for 10 minutes, then slice into 1/2" pieces.

  • Step 3; Make pesto: Combine kale, basil, and walnuts in a food processor. Pulse until greens and nuts are finely chopped. Scrape down the sides, then add olive oil, Parmesan, garlic, and lemon juice and season with salt. Pulse until blended.

  • Step 4: Pour pesto over pasta, then add tomatoes and peas if you’d like! don’t forget mozzarella and toss until combined. Top with sliced chicken.

  • Step 5: Serve with more basil and Parmesan.

Have a good week!

Jacy Rothschiller