CSA-Week of June 26th

This weeks veggies!

Full Share: Lettuce Head, Lettuce Mix, Spinach, Bok Choy, Hakurei Turnips, Carrots, Cucumber, Cilantro, Kale

Half Share: Lettuce Head, Spinach, Bok Choi, Carrots, Cucumber, Kale

Flower Bouquets:

1: Red Dahlia, Lily, White Lupine, Campanula, White Baby’s Breath, Yellow Ranunculus, Salmon Snapdragon or Red Shrub

2: Yellow or Pink Dahlia, Pink Lupine, Poppy, Pink Baby’s Breath, Scabiosa, Pink Ranunculus, Pea

Hey Guys!

Busy week here at the farm. Our first group of campers joined us on Monday morning and are looking forward to a fun week of exploring, crafting, and learning about this environment. We welcomed a few new crew members this week as well: Myles, Claire, and Joryn at GVB, and a new camp counselor—Anna—over here at RCF.

More exciting news, our strawberries are ready for picking! We’ve spent some time this week weeding to make them more accessible (with a little snacking here and there), and we are officially opening U-Pick starting this Saturday!

A quick reminder: Next Tuesday, July 4th, we are changing our CSA hours to accommodate 4th of July plans. Instead of your usual 12pm-6pm hours, pick up will be from 8am-1pm. Boxes will still be available in the cold room if you aren’t able to come in at this time.

For those of you who pick up at GVLT, your boxes will be available a day early, Tuesday, July 4th, here at RCF during pick up hours. Boxes will also be delivered at their normal time to GVLT on Wednesday, July 5th.

We’ve been flush with cucumbers the past few weeks, as I’m sure you’ve noticed in your CSA. I love a crisp cucumber in almost anything, especially salad-wise, so when I was introduced to this Asian Cucumber Salad, it was love at first bite.

Asian Cucumber Salad:

2# cucumbers, unpeeled and very thinly sliced

2 pieces of dried Seaweed

1 carrot, peeled and cut into matchsticks

1 tablespoon sea salt

2 tablespoons rice vinegar

2 tablespoons freshly squeezed lemon juice

1 teaspoon cane sugar

2 teaspoons toasted sesame oil

1 fresh red chile, or 1/2 teaspoon red pepper flakes

-soak the seaweed in 2 cups of water for about 15 mins (set aside while you prep the rest)

-place cucumber and carrot into colander and toss with salt, refrigerate for 15 mins

-combine vinegar, lemon juice, and sugar into a small bowl and whisk until sugar dissolves. Stir in the sesame oil and chile

-squeeze excess moisture from cucumbers and carrots and transfer to a salad bowl

-chop the seaweed and add to the salad along with the dressing. Toss and serve immediately

I hope everyone is having a great summer so far. I’ve been feeling especially grateful for Bozeman the past few weeks, what an amazing place we get to call home! I’m looking forward to taking some time this week to explore outside, and watch all the afternoon thunderstorms roll in!

See ya around,

Emma