CSA-Week of August 14th
This weeks CSA!
Full Share: Potatoes, Yellow Onion, Zucchini, Caraflex Cabbage, Carrots, Celery, Dragon Beans, Rainbow Chard, Green Leaf Lettuce, Basil
Half Share: Potatoes, Yellow Onion, Zucchini, Carrots, Celery, Rainbow Chard
Flower Bouquets: Orach, Celosia, Amaranth, Snapdragon, Cosmos, Sweet Peas, Larkspur, Explosion Grass, Dahlia
Planning our bouquets!
How’s it going everyone?
It’s a hot one today, I’m glad to be in and out of our cold room! We’ve been very busy this week, our veggie crew had a long day yesterday making sure everything was in tip top shape for your CSA. I’m very excited for your bouquets this week, they’re a spin on the market bouquets I designed last Friday and we’re using one of my favorites from the field—explosion grass! I’ve got another guest writer today, so lets hear from Will!
Hi! My name is Will Scheuerman and I’m originally from Rochester, NY. I work as a part of the veggie crew at GVB. I moved to Montana in 2021 to serve with Americorps in Ashland, MT, a town of 500 in Southeast Montana. During that year I visited Bozeman several times to fish, ski, and visit friends in the area. I knew it was a place I needed to be.
I've been working at Gallatin Valley Botanical for the last five months, although I’ve worked on farms on and off since the summer before my senior year of college. Farming was a path I never could have imagined going down. When I started my college career I thought I would work in radio, write for a newspaper or magazine, or become an English teacher. Working in agriculture was originally just a summer job, something I’d move beyond to greater things. For some reason though, farming has always been something I come back to again and again. Sometimes, I ask myself why. On some days when the sun is beating down and I’m bent over in a field harvesting or transplanting, it doesn’t make much sense. There are much easier and comfortable ways to make a living.
Inevitably though, the feeling of peace that farming has provided me over the years reminds me of why I do what I do. The reward of spending every day close to the land, learning from the life experiences of Matt, Jacy, and my coworkers, and feeling a part of the Bozeman community far outweighs the difficulties of the work. GVB is a special place. Every day, a ragtag crew of ski bums, college kids, artists, and adventurers come together to provide for the community that we love so much. I’ve been so lucky over the last few months to call myself a part of it all!
As I was surveying our produce this week I was trying to come up with a recipe that includes at least a couple of your weekly veggies. I had a little lightbulb moment thinking about simple household staples and so this week I’m including a veggie broth recipe! I know it’s hot for soup, but it’s so easy to make this and stick it in your freezer! Carrots, onions, and celery are the base for a great broth, and luckily you get all of those in your shares ;)
1 tablespoon olive oil
5 cloves garlic minced
2 onions large, chopped
3 ribs celery chopped
3 carrots chopped
8 cups water
frozen vegetable scraps 2-3 cups is a good amount
parsley a few sprigs
thyme a few sprigs
salt and pepper to taste, omit if you are making stock
Heat the olive oil in a large Dutch oven or stockpot over medium heat.
Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often.
Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes.
Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.
Once the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer. (I usually freeze it in 2-cup portions so I don't have to thaw all the broth every time I use it.
See you around!
Emma