August 13-Whole Farm/Summer CSA

Its a nice cool week on the farm! So much variety is being harvested. We started harvesting cabbage, tomatoes, squares, onions, and tomatoes. We still have bulk basil available and turkey sign-up happening soon. Also other exciting new things at the farm, starting this month there is flower picking parties available to sign up for. You and a group of your friends, co workers, or family, can reserve your spot online here! not only this but we are have our farm school again this fall and sign up is linked here. Enjoy your CSA boxes this week!

Full Share: Romaine, Napa Cabbage, Carrots, Potatoes, Beans, Squash, Tomatoes, Fennel, Basil, Garlic

Half Share: Romaine, Carrots, Potatoes, Beans, Squash, Tomatoes, Basil, Garlic

Featured farmer:

Greetings from the world of summer camp! My name is Emma, it’s my second year here at the farm and I’m grateful to get to work for such an amazing education program. Summer is in full swing here in Montana but we are in the last days of camp. It’s been a whirlwind summer full of harvesting vegetables, collecting chicken eggs, playing games, and eating as many berries as humanly possible. If you see any of the Zelda Boys be sure to get an autograph before they get too famous.

This week is flower week at farm camp and we’ll be dyeing with marigolds, making flower presses and doing lots of other fun flower crafts. If you’re looking for something fun to do with your CSA bouquet you can easily press your flowers between parchment paper and the pages of the book and then put them in a picture frame for an easy decoration for your house!

Although next week is the last week of summer camp we have fall farm school right around the corner. There are two age groups, a 4-6 year old program which will run on Thursdays from September 12th-October 31st, and a 1st-5th grade program which will run on Fridays from September 13th-November 1st. Registration is open now on the website. Farm school is an experiential learning opportunity for students to follow their own interests and be immersed in the world of a working farm while building social-emotional skills. In the past, students have dissected owl pellets, dyed with natural materials, harvested and cooked various foods, put on a harvest festival, made beeswax candles out of pumpkins and so much more.

If you’re looking for a quick mid week meal and have carrots piling up in your fridge (I know I do), I highly recommend a carrot quinoa salad. I like to shred a whole bunch of carrots, make some quinoa, throw in a can or two of garbanzo beans and mix it together. You can bulk it up with lettuce, tomatoes, cucumbers, kohlrabi, whatever other vegetables you have on hand. It’s especially good with cilantro, feta, and olives. For a dressing I drizzle olive oil, balsamic vinegar, sprinkle salt and a good amount of pepper and add in a heap of nutritional yeast. I have some in my lunch today and can’t wait to eat it!

Recipes:

Easy Kimchi Click Here!

Oven Roasted Potatoes and Fennel

Oven Roasted Potatoes and Fennel. A simple, delicious vegetarian dish combining two favorite vegetables and makes an excellent side dish to any main meal.

Prep Time 15 minutes

Cook Time 40 minutes

Servings 4

Calories 249kcal

Author Marisa

Ingredients

  • 4 medium potatoes (sliced into 1/4 inch slices)

  • 1 fennel bulb (sliced into 1/2 inch wedges (see note))

  • 2 tablespoons of olive oil (plus more for drizzling)

  • 1 teaspoon chopped fresh rosemary (extra springs to nestle between veggies)

  • 1 teaspoon fresh thyme (extra springs to nestle between veggies)

  • salt and pepper (to your taste)

Instructions

  • Preheat the oven to 425 degrees F.

  • Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)

  • Place the sliced potatoes and sliced fennel in a large bowl.

  • Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.

  • Toss to combine and then spread them out in one single layer onto the prepared baking sheet.

  • Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.

  • Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown colour.

  • Serve while still warm.

    NOTE

  • Slicing fennel is really quite simple. First start by cutting off the stalks from the bulb (you can reserve the stalks for making soup).

  • Cut the fennel vertically in half and leave the hard core attached, then slice into 1/2 inch wedges.

  • Leaving the hard core attached will insure the wedges stay intact.


Jacy Rothschiller