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Hi all, Thanksgiving is right around the corner so now is a great time to start experimenting with some new holiday dishes. We'll keep the winter veggies coming so you can stock pile them for a fall feast with family and friends. 

This week we'll have:
1/2# of Baby Spinach
Jester Winter Squash
2# of Fingerling Potatoes
2# of Carrots
1# of Red Beets
1# of Purple Daikon Radishes


Roasted Parsnip Spinach Salad

  • PREP TIME:  15 mins
  • COOK TIME:  30 mins
  • TOTAL TIME:  45 mins
  • SERVES: 2


  • 2 parsnips (about 1#)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons honey
  • 1 teaspoon olive oil
  • 1/3 cup diced green onion (shallot, or yellow onion)
  • 1 tablespoon toasted sesame seeds
  • 1 cup cooked wild rice
  • 3-4 cups baby spinach
  • 1 tablespoon soy sauce
  • 2 teaspoons lime juice


  1. Preheat oven to 400˚. Cube parsnip (peeling before, if desired) and toss with the 2 teaspoons olive, salt, and pepper. Roast until tender and lightly browning, 25 to 30 minutes.
  2. Remove parsnips from oven and drizzle honey over the sprinkle with diced green onions and sesame seeds. Stir until parsnips are well coated. Let cool slightly.
  3. Toss together spinach and wild rice. In a small bowl, whisk together soy sauce, lime juice, and honey. Drizzle over spinach and toss to coat. Add the roasted parsnips and serve with an extra sprinkle of green onions and sesame seeds if desired.


Cayenne, Cumin, and Coriander. A Moroccan trio. 

As I was cruising some of my favorite cooking blogs this weekend I started to notice a common theme amongst them: Moroccan spices. Maybe they're the "trendy" thing right now but I was just excited that I had everything I needed in my kitchen. I bet you do too. If you've got some ground cumin, coriander, and cayenne you're set. I tried the following recipes but I'm sure they could apply to countless root vegetables like beets, parsnips, potatoes, carrots and any winter squash: 

This one is for Spaghetti Squash so if you haven't used that yet, have at it! Did you know you can roast squash in the microwave? If that's not your thing, I usually just halve the squash, scoop out the seeds (save them for roasting) and place the halves face down on a well oiled pan in an oven at 350 F for 30 minutes. 

Moroccan Roasted Spaghetti Squash

1 (3 1/2- to 4-pound) spaghetti squash
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro or flat-leaf parsley, if you’re cilantro-averse

To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.

If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.


Thanksgiving Farmers’ Market will be on Saturday, November 19th between 9 am and 12 pm. This event is unique in the it will be in the UPSTAIRS of the Emerson. 

Jon and I holding down the fort at last year's Thanksgiving Market. Come visit us for local veggies, recipe ideas, and good conversation :)

This year marks the second consecutive year where The Emerson Holiday Bazaar and the Bozeman Winter Farmers’ Market have teamed up to provide a special shopping outing for our community. It's a great opportunity to kill two birds with one stone by gathering local foods and shopping for local holiday gifts from dedicated artisans and growers. 


The Farm to Market Class at MSU is working hard to create their own niche markets for the Bozeman area. Please take the time to answer their short survey about your experience with our vegetable share and potential interest in fermented products.

Jon harvests some baby spinach in the rolling hoop.

This year we planted the entire area of all of our hoop houses with winter greens. Here, Jon and I are cutting pathways to get our first winter harvest of spinach. This week we'll use these pathways to set up hoops and row cover over the greens to protect them from the freezing temperatures to come. Again, season extension infrastructure like hoop houses are the best! 


These are our garlic, onion, and shallot crops. As I'm sure many of you have noticed by now it hasn't been our best season for alliums. It was wet and we couldn't quite wait until our crops were fully ready to come out of the field so we're experiencing a bit of mold and rot. I want to apologize in advance for anyone who gets a rotten allium. If you do, please let me know and I'll be sure to bring some alternatives at the next pick up.

However, this is also just part of farming, sometimes we have imperfect crops so what we'll try to do is provide you with a few extras in each share just in case some are lower quality.

This week we are going to try to give you all a whole head of garlic. There might be a few bad cloves here or there. This share will include a higher over all dollar amount of food to compensate for that, we just thought it might be nice to try and get you a bit of garlic. We look forward to working out the kinks in our allium production and hope to bring you a much more perfect crop next season. Thanks again, as always for supporting our farm, even when we have some stinky alliums :)