Back to top

Good morning veggie share folks, 

Today marks the last day of our summer/fall vegetable share. A big thanks to all of you for investing in our farm this season! We truly hope that you enjoyed the experience and hope you'll return for many seasons to come.
We always appreciate feed back so please feel free to shoot me a message with questions, comments or concerns. 

For you last week of veggies here's what we've got:
Baby Kale
Russet Potatoes
Red Ace Beets
Mixed Bell Peppers
Red Radishes
Napa Cabbage


Japanese Vegetable Pancakes

This weekend a lovely friend of mine had us over for sushi which was a wonderful excuse to use up some veggies and try a new recipe. She suggested trying the following which turned out great and used up a full head of cabbage, hooray! I used an old savoy cabbage but I bet you could use any type: red, green, savoy, napa...whatever you've got. The best part of the whole thing: the dipping sauce! Ketchup regularly grosses me out, but is magnificent in this sauce. I highly recommend it. 

Not the best glamour shot I've ever taken of food, but they were delicious. 


  • 1/2 head cabbage (5-6 cups shredded)- i used a grater but if you have a food mill I recommend that, it was a lot of work
  • 4 medium carrots, peeled into ribbons with a peeler
  • 5 kale leaves (lacinato or curly kale) ribs removed and cut into ribbons
  • 5 scallions, thinly sliced (i used leeks which worked well too)
  • 1 tsp kosher salt
  • 1/2 cup all purpose flour
  • 6 large eggs, lightly beaten
  • Canola, safflower, or peanut oil for frying 


  • 1/4 c ketchup
  • 1 1/2 tbsp Worcestershire Sauce
  • 1/4 tsp dijon mustard
  • 1 tbsp rice wine vinegar or sake
  • 1 tbsp of honey (more if you like sweetness)
  • 1/8 tsp ground ginger or 1 tsp fresh, grated ginger

**I added some toasted sesame seeds and a dash of sesame oil

Make the pancakes: toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour, coating all the vegetables. Stir in the eggs. Heat a large heavy skillet on med-high heat. Coat the bottom with oil. I made smaller pancakes, packing a 1/4 cup measuring cup with the pancake mixture, depositing it on the pan, and flattening it with a spatula to about 1/2" thick. Cook it for about 2-3 minutes on each side, until lightly browned. 

Sauce: combine all ingredients with a whisk. 

Top pancakes with a drizzle of the sauce, sesame seeds, and scallions. I also topped a few with goat cheese and it was wonderful! 

They'll keep in the refrigerator for a few days, I froze some too and imagine they'll reheat in the oven just fine. 

A note on Celeriac:

This alien vegetable may seem strange and intimidating on first glance but once you use it you'll fall in love. It lasts 10x as long as celery and can be used just about the same way. Maybe don't make ants on a long with it, but who knows, celeriac and peanut butter might go great together. I haven't tried it yet. 

  • You can peel it, then boil and mash it with other root vegetable or by itself
  • Use it in soups or pies
  • Grate it up and top salads with it
  • Add it to your favorite pasta dishes (I've grated it up and added it to cheesy pastas with mushrooms and snap peas) 


We got to visit our new "headquarters" last week! I'm over the moon about the fact that we'll have a barn with concrete floors, an office, and all the storage space we could ever dream of. It's like a fairy tale except with out glass slippers and instead muddy muck boots. We're already dreaming of next season even though there's still 15,000 # of food in the fields. 

A big thanks to all of folks that are coming out this week to help us get the rest of our storage crops out of the ground. Here they are harvesting the last of our beet crop. 

Here is the main way that we have been moving and storing most of our crops this year. Pallet bins are revolutionizing the way we store food, and turing all of us into top notch tractor bucket operators.

If you are passionate about growing organic foods or just want to learn more about what is going on with Montana organic agriculture then the MOA 14th Annual Conference is for you: 

For more info visit:


Again this week is the last pick up. Farmers' Market pick up will still be at Bogert Park from 3:00-8:00. We'll leave the van there with your produce. If you can't make it, we'll keep the boxes at the farm until Friday. You can come get them whenever, just remember to close the deer fence gate on your way out!

For on farm pick up, same drill. Boxes are available for pick up today through tomorrow.

Please bring another bag or box to empty produce into as we are nearly out of boxes. 


It already starts next week. Crazy I know but it is upon us. You can look forward to some amazing storage crops, greens (like mizuna which is coming along nicely), bok choy, and canned goods. 

Pick up will be at Sola Cafe on Tuesday nights from 3:00- 6:00. We'll park the van there and I'll be inside the cafe if you have any questions or concerns. Just unload your box and leave the brown box collapsed inside of the van. There will also be a sign in sheet, please find your name and check it off. It helps me verify that you have received the information you needed to pick up your share ;)

THERE WILL BE A FARMERS' MARKET at THE EMERSON from 9 AM to 12 PM this SATURDAY OCTOBER 22. Jon will be there to meet and greet you with a wide selection of fall/winter vegetables like: winter squash, carrots, beets, onions, potatoes, celeriac, cabbage, watermelon radishes, daikon radishes, purple top turnips, bunched red radishes, green bell peppers, baby kale, and arugula. Hope to see you there!

Have a great week! 

The Strike Farms Crew