Happy Thanksgiving! This season we are feeling very grateful for all of our CSA members and other community members that have supported the farm for the last three years. It is really amazing how far we've come with your support in such a short amount of time. Our first summer we had less than 40 CSA shares, and now we have 125 winter shares alone, in addition to year round farmers' market and grocery store sales! Some of you may have heard, but we are in the middle of obtaining financing to buy a 10 acre property just 2.5 miles down the road from the current farm location. The property has a large polebarn building on it that will give us much needed indoor space for our wash/pack/storage operations and will also serve as an infrastructure base for increasing our greenhouse production over the years. We are currently bursting at the seams with the infrastructure we have, and are very excited to move into a more permanent situation, with room to grow into. We will keep leasing ground from the Herizas at our current Stucky location, and are eternally grateful for their enthusiasm and support for getting our farm off to a running start without having to purchase land right away. In addition to the Heriza's land, and our 10 acre purchase, we also have a new 5 acre lease on a conservation easement owned by the Happels on Gooch Hill. All of these new developments will allow us to significantly increase both our winter and summer production, bringing even more delicious food to our community! Next summer we will, have 11 acres in production, which is a whole lot of food. For reference, we pulled in 100,000# of produce off of 4 acres this year!
We have obtained a portion of the financing through the Farm Service Agency (who has been instrumental in their lending to allow us to continue developing the farm), and are working with a new local investment group called Homestake Partners for the remainder. Homestake's idea is to allow accredited investors in Montana to invest their money into local businesses that are having a positive impact on the community and we are their first deal! This is very exciting to be able to keep investment dollars circulating in the local economy, and we are hopeful that the deal goes through with the support of this great community!
That's the update for now, and we'll keep you posted as we find out more. Here's the veggie info for the week.
In the box:
Garlic, 1-2 bulbs
Dilly Beans (this is the first of many weeks of pickled goodness!)
Purple Top Turnips, .5#
Cylindra Beets, .5#
I've added a recipe below, but I know you've all got your Thanksgiving specialties that can put all of these veggies to good use! If you don't have enough Turnips or Parsnips left over from last week's share I'm sure substituting any of our root vegetables would result in deliciousness. Recipes are just a starting point!
Parsnip, Potato, And Turnip Purée Recipe from Bon Appetit
Ingredients for 10 SERVINGS
- 6 tablespoons butter, divided
- 3 tablespoons olive oil
- 1 1/4 cups finely chopped onion
- 1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
- 1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
- 1 pound turnips, peeled, cut into 1/2-to 3/4-inch cubes
- 2 garlic cloves, chopped
- 2 cups vegetable broth
- 2 tablespoons (1 ounce) cream cheese
- 4 tablespoons chopped fresh dill, divided
- 1/2 cup panko (Japanese breadcrumbs)
Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.
Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.
Butter 11x7x2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD Can be made 1 day ahead. Cover and chill.
Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes. DO AHEAD Can be made 1 day ahead. Cool and store airtight at room temperature.
Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled). Sprinkle with 2 tablespoons dill.
Recipe by Diane Rossen Worthington
A bit of the haul at last weekend's Thanksgiving market at the Emerson!
Still pumping greens out of our hoophouses. So much fun providing food every month of the year in a place with a 3 month "growing season"
In preparation for colder temps we are firing up our small greenhouse and starting to seed microgreens and pea shoots on a weekly schedule to make sure we have plenty of green goodness for your boxes each week!
Thanks again for being a part of the farm and we look forward to continuing growing with you! Happy Thanksgiving!