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Just in time for winter we've got some summer and fall veggies to share with you. This week you'll get:
Red Bell Peppers
Italian Eggplant
Carrots
Watermelon Radishes
Yellow Onions
Cauliflower
Arugula
Carnival Winter Squash
Mint (not pictured)
Golden Potatoes (it's hash brown time)

RECIPES

I've been hoarding my carrots for quite some time now, especially the goofy looking ones. If you've been doing the same here's another great recipe for a minty fresh and slightly spicy carrot salad:

Carrot Salad with Harissa, Feta and Mint

Ingredients

  • 3/4 pound carrots- I’ve been a little too excited about my new spiralizer but you can just shred or grate you carrots too ;)
  • 4 tablespoons olive oil
  • 1 crushed clove of garlic
  • 1/2 teaspoon caraway seeds
  • 3/4 teaspoon cumin seeds
  • 1/2 teaspoon paprika
  • 3/4 teaspoon harissa
  • 1/2 teaspoon sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons flat leaf parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  •  ½ cup feta, crumbled or chopped into bits

 Directions

In a small sauté pan, cook the garlic, caraway, cumin, paprika, Harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating.

Harissa is a North African chili paste. For me, it’s like Sriracha but better. I put it all over my breakfast foods (like bacon, potatoes, and eggs) and more. You can make you own too! Which is great because then you decide how hot or not to make it.  Along with the above recipe Smitten Kitchen also has a great recipe for Harissa:

https://smittenkitchen.com/2014/10/homemade-harissa/


I have to admit that fall is definitely a time for football in my household. While I usually focus on whose biceps look the best or whether or not players are “hugging” each other too hard my boyfriend actually cares about the outcomes of the games. Unfortunately, he is a Giants fan, and they are terrible this year. In order to comfort him during these trying times I made the following, he was still sad about the Giants but at least his taste buds were happy.

Buffalo Cauliflower and Blue Cheese Dip

We've got the cutest little cauliflowers in town right now!

From The Feed (I obviously can’t get enough of this website)

Ingredients: 

  • 1 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • ¾ cup Greek Yogurt
  • ½ cup whipped cream cheese
  • ½ cup cayenne pepper hot sauce
  • 1 cup blue cheese crumbles
  • Grated cheddar cheese, for topping


Directions: 

Preheat oven to 450˚ F and line a baking tray with tin foil. Toss the cauliflower florets with the olive oil and season to taste with salt and pepper. Roast for about 30 minutes, turning half way through, until nicely browned. Turn oven down to 350˚ F. Remove cauliflower and let cool slightly. 

When cauliflower is cool enough to handle, roughly chop and add it to a mixing bowl. Add the yogurt, cream cheese, and hot sauce and mix until combined. Fold in the blue cheese crumbles. 

Add dip to baking dish of choice and top with grated cheddar cheese. Bake for about 20 minutes, or until it starts to bubble and cheese begins to brown.

NEWS

As you can see, it snowed: 

Dylan tells me that on October 11th last year it was 81 degrees outside. Just another testament to how challenging it can be to grow vegetables in Montana. Lately I feel like we are the boy (and girl) scouts of farming because we always have to be prepared... for anything. So this week we will hunker down in the greenhouses and wait for the snow to melt so we can finish harvesting all of the storage crops. 

Emma and Jon finishing up our onion crop in the warmth of the small greenhouse. Soon we'll convert this house to seedling and microgreen production for the winter. 

SUMMER VEGETABLE SHARE is coming to an end. Next week, October 18th, will be the last pick up! Then we'll immediately start the winter share the following week on October 25th. 

If you pick up at market for summer share we will continue to have the van there today and next week from 3:00-8:00 pm. Please bring a bag to empty your produce box into and leave the box. 

There is still space available in the winter share but it is rapidly filling up. We are expecting to distribute to communities outside of Bozeman this winter so don't wait until the last minute!

Some exciting things are happening in our community over the next few weeks. I've never met Michael but I have met Fred and he is a hoot to talk to. They're also brilliant agriculture minds, I highly recommend attending this event:

An Evening Reception With
Fred Kirschenmann and Michael Shuman

Join members of the Grow Montana Food Policy Coalition to meet and talk face-to-face with nationally recognized sustainable agriculture expert Fred Kirschenmann and award-winning economist Michael Shuman.  You can chat with them about the issues they see for both producers and consumers. A reception featuring the two will be held on Thursday, October 27, from7 to 9 p.m. at the GranTree Inn in Bozeman. The reception is being held the night before the Governor’s Local Food and Agriculture Summit, set for October 28 and 29 in Bozeman.

For more information, contact Travis McAdam at [email protected] or 406-494-4572.

The Farm to School Festival is happening this weekend!

Seed to snack camp kiddos picking some carrots out at the farm this summer.

It will be at Rocky Creek Farm. For more details here is a link to their event page: 

https://www.facebook.com/events/600746066771362/

Stay warm out there, or go make a snow man. Either way, we'll still have veggies to share! 

Have a great week,
The Strike Farms Crew