Good morning everyone and welcome to the Strike Farms 2016 Winter Vegetable Share! We want to sincerely thank you for choosing to support our farm and the local economy this winter. We hope you enjoy eating our organic produce and can't wait to share news and recipes with you.
How does this all work? Basically, each week for the next 14 weeks, you will receive a box of fresh produce at one of the following distribution points:
BOZEMAN: Tuesdays at Sola Cafe from 3-6 pm. We'll park our white sprinter van in the parking lot, you grab your produce from the van.
BILLINGS: Wednesdays at Thirsty Street Brewing from 4-6:30. You'll grab your box from inside the brewery and maybe have a beer afterwards?
ENNIS: Tuesdays at the High School in the Family and Consumer Sciences Classroom from 4:30-6:30. ***Additional times can be arranged if need be.
PLEASE bring your own box or bag to empty produce into. We have a limited amount of boxes and need them back.
PLEASE break down the box you get produce from. (I'll make a video of how to do so in the near future)
PLEASE sign in by checking off the box corresponding to your name and the date.
PLEASE be merry and eat well :)
If you have any questions comments or concerns feel free to email or call me at:
I apologize if I don't answer my phone right away, sometimes I'm up to my elbows in mud and muck but I'll get back to you as soon as possible.
With out further ado, here is you're week one vegetable share:
Baby Kale, 5 oz
Purple Potatoes, 2#
Carrots, 2 #
Mizuna Asian Greens, 4 oz
Green Bell Peppers
If you've never had delicata squash before then you're in for a real treat. It's tender, nutritious, and super easy to work with. This week I tried it a few different ways. First I roasted half moons of squash and topped a baby kale salad with them. Then I made made winter squash crepes glazed with a maple syrup. We try to have a winter squash in every share so get ready to make plenty of soups, pies, and roasted vegetable medleys.
Maple Glazed Delicata Crepes:
- 1 3/4 cups gluten free flour or 1 1/2 cups all purpose flour
- 2 cups milk
- 2 tbsp butter
- 1/4 tsp kosher salt
- 3 large eggs
- 1 large delicata squash
- Maple syrup (the real stuff! or honey works too)
- Gruyere Cheese (I've also used cheddar and brie)
- Toasted Squash seeds for garnish
- This recipe calls for gluten free flour if you've got it but I've used a mixture of all purpose and whole wheat flour before and got great results:
- 1 3/4 cup gluten free flour OR 1 c all purpose flour and 1/2 c whole wheat flour
- 3 large eggs
- 1/4 tsp kosher salt
- 2 tbsp melted butter
- 2 cups milk
Beat the eggs, butter, and milk together until smooth. Then slowly add the flour and salt while stirring constantly. If you've got an electric mixer this works best. Beat on medium speed for 3 minutes or until all the lumps are gone. The batter is best after it has sat for at least a few hours. I usually make it the night before I'm going to use it for breakfast. It keeps for up to 4 days, stir before each use.
Preheat an oven to 350 F. Halve the squash and scrape out the seeds. Set aside seeds for later use. On a parchment paper lined pan place the squash halves face down. Bake for 25 minutes or until tender. Allow to cool then scrape the squash out of its skin into a bowl.
Remember those squash seeds? Give them a rinse in a colander then toast them in a pan over medium heat with a teaspoon of vegetable oil and salt.
To make a crepe, heat a non-stick pan, or a crepe pan over medium heat. Coat the pan lightly with vegetable oil using a paper towel. Pour 1/4 to 1/3 cup of batter into the pan and roll the batter around the pan until the batter coats it evenly. Flip the crepe using a wooden spatula just as the bottom begins to brown. Now its time to add your ingredients. To me, less is more so I usually end up making 2 or 3 crepes with a moderate amount of filling.
First add thin slices of the cheese, then a few table spoons of the roasted squash. Top with a sprinkle of salt and cook until the cheese melts. Then fold your crepe in half and remove it from the pan. Drizzle with maple syrup or honey and top with toasted squash seeds!
Rather than add another recipe novel here's the link to another recipe I tried. It's a little greener but equally as delicious.
NEWS and VIEWS
The Fall Hoop full of arugula, baby bok choy and spinach.
Our hoop houses are erupting with greens which is great since the we've had a handful of killing frosts over the past few weeks. As a I watch snow accumulate on the mountains it makes me thankful that we some options for season extension, otherwise we'd be buying greens from California by now. This winter you'll be the ones reaping the benefits. We'll also start some micro greens in the next few weeks.
Ryan and mud. And some carrots.
If you have been around for the month of October then you understand why we always look like we live in a mud puddle. It's because we do. Hopefully it will stop raining so we can get the rest of the carrots, parsnips, and potatoes out of the field and into the coolers.
Carrots, we've got a few.
Our hives, looking happy on a rare sunny October day.
As always I'm behind on my bee keeping schedule as we are busy bringing in last minute crops. These hives are new so we won't harvest much honey from them this year but we hope to have enough of a surplus for our share next winter.
Keep the farmers's market in mind. We'll be at all of them this winter in the Emerson Ballroom from 9-12. There's also live music, coffee, baked goods, cheese, meats, and eggs! Here's the schedule:
November 5 & 19
January 7 & 21
February 4 & 18
March 4 & 18
April 1, 15 & 29
Thanks again for signing up for our winter share! We look forward to bringing you fresh, tasty produce and are excited to eat local with you this winter!
The Strike Farms Crew