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Good morning everyone and welcome to week 2! We hope you enjoyed your first vegetable share. There are still 15-20 spots left in the share so if you know someone who still wants to sign up send them our way! For this week's share you'll get: 

Acorn Squash
1 # of gorgeous Watermelon Radishes
2# Yukon Gold Potatoes
1# Red Beets
4 oz Braising Mix
4 oz Baby Kale
2# Carrots

Sorry for the redundancy with the baby kale but we wanted to get one more in before it's all gone and we're onto spinach and arugula. Enjoy!


I'm gonna be straight with you all, you're gonna get a lot of carrots in this share. Why do we do this you ask? Well, for one they are delicious. There's nothing like a fresh, frost sweetened carrot. Two, they grow really well here. I mean really well. We have thousands of pounds of them just waiting to be gobbled up. Three, they're super good for you. They've got plenty of vitamins and minerals along with some much needed fiber. If you need some more reasons to like them, try a few of the recipes below: 

Gingered Carrot Soup 

Courtesy of The Splendid Table

This is a fairly basic recipe so feel free to make some additions. I usually add a little allspice or any of the following: cinnamon, nutmeg, anise, or cloves. It's also wonderful with a dollop of cream or ricotta on top. 

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped white onion
  • 4 cups chopped carrots
  • 4 cups vegetable broth
  • 1 cup orange juice
  • 1 tablespoon plus 2 teaspoons finely grated fresh peeled ginger
  • 1 tablespoon lemon juice
  • 14-ounce can coconut milk
  • Freshly ground black pepper, to taste

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes. Remove from the heat. Puree with immersion blender or food processor, until very smooth. Return the soup to the saucepan and stir in the coconut milk, salt, and pepper. Reheat the soup over medium heat until hot. Ladle the soup into bowls and serve.

Carrot and Ice Cream Floats

Credit goes to my friend Jon Stillman

We get a lot of weird carrots at the farm. They still taste delicious but make even better candidates for juicing.

Last season when we were deep in the throes of the carrot harvest, just when I thought I could never look at a carrot again my friend Jon introduced me to this concept: pairing ice cream with juiced carrots. He loaned me his juicer and after a few moments of struggle with cleaning the thing I had cup of frothy carrot juice. Our carrots are pretty sweet already but a scoop of vanilla ice cream takes it to a whole new level. Garnish it with some nutmeg and/or cinnamon and you're in for a real treat. If you don't have a juicer, I've seen a bunch on Amazon and eBay for a reasonable price.  

4-5 large carrots
1-2 large scoops of vanilla bean ice cream
Dash of cinnamon and/or nutmeg

Step 1: Juice the carrots into a large glass. Step 2: Scoop the ice cream into the carrot juice. Step: garnish with spices. Step 4: find someone else to clean the juicer. 

Carrot Cake

Courtesy of Martha Stewart

Last but not least, here is the recipe for a delightful carrot cake that I enjoyed making at the end of last season. It was so good that I had to give half of it away. I was tempted to eat the whole thing myself. 

Carrot cake, confirming just how awesome cream cheese is. 


  • 2 1/2 cups all-purpose flour, plus more for pans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup water
  • 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
  • 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
  • Cream Cheese Frosting:


  1. Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.

  2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.

  3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.

  4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.


We sincerely hope you enjoyed your first share! It has come to my attention that some of our celeriac and onions have a bit of rot in them. If you ever receive some veggies that are inedible please don't hesitate to let me know. You're paying good money for good produce and we want to ensure that you're getting a quality product. While we can't guarantee that this won't happen from time to time (Mother Nature isn't perfect and neither are we), we're more than happy to bring you a substitute at the next share pick up! Send me an email or  give me a call about it. 

That being said I will now also have an "exchange" or trade basket available in the van at pick up with extras or trades. If you had a rotten veggie, feel free to grab a new one from the basket. If you're just plain sick of carrots or cabbage at some point put them in the basket and we'll recycle them or maybe another share member will want to take them home. 

I'm going to do this on an honor system. I trust that you all can self regulate. If it gets out of hand we'll re-evaluate in a few weeks. 

Pick ups will be the same as last week:
Bozeman: Tuesdays at Sola Cafe from 3-6 pm
Billings: Wednesday at Thirsty Street Brewing from 4-6:30 pm
Ennis: Tuesdays or later at the Family and Consumer Sciences Classroom at the high school. 

This weekend we have a Farmer's market at the Emerson Ballroom from 9-12! 

We'll have all of our winter storage crops along with plenty of greens like arugula, baby kale, spinach, and braising mix. Hope to see you there! 

There will also be an exciting event at the Emerson called Pumpkin Smash this Saturday run by our very own Ryan Green of Happy Trash Can! It's a great way to recycle your winter gourds into useful compost so come on down with your squash, some heavy boots and maybe a hammer or two. 


Have a great week!