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Good morning everyone! 

Hope you had a lovely time celebrating Thanksgiving with family and friends. I know I did. I'm very thankful that I was able to head out into the desert for a week and play! So thanks Dylan for holding down the fort while I was gone. That being said, I know a lot of us were out and about for the holidays so if you missed a share it looks like I still have 5 or 6 boxes left. Please let me know if you missed a box and I will bring it to the pick up tonight. 

Moving onto this week we will have:
1/2 # of Spinach
Dill Pickles
Baby Bok Choy
1# Watermelon Radishes
1# Yellow Onions
1.5 # Baby Carrots
1.5# Red Beets
1 # Purple Daikon Radishes

RECIPES

At this point you're probably starting to think "what the heck do I do with all of these radishes?" My advice to you is to pickle them. You can make them sweet, salty, or tangy. The possibilities are endless and once pickled they'll last for 3-4 weeks. Here is a recipe for a "quick pickle" from David Chang's Momofuku cookbook:
1 cup hot water (hot enough to dissolve the salt and sugar)
1/2 cup rice wine vinegar
6 tbsp sugar
2 1/4 tbsp kosher salt

Heat the water and vinegar to near boiling, add the salt and sugar and stir until dissolves. Slice radishes into 1/4" thick rounds and place in either a mason jar or a plastic container with a tight sealing lid. Pour mixture over radishes and refrigerate for 3-4 days. 

To mix it up add some spices like coriander, peppercorns, mustard seed, or red pepper flakes. You can also use pickled radishes for taco toppings, salad toppings or as a tangy addition to avocado toast. 

Thankfully at Strike Farms we have two high tunnels and a heated green house that allows us to produce prodigious amounts of greens through out the winter. This week you all will receive 1/2# of green goodness in the form of spinach. If you're a fan of raw spinach salads more power to you! If not, here's a recipe from Smitten Kitchen for a delicious spinach quiche: 

Spinach Sheet Pan Quiche

 

SERVINGS: 12 TO 16
TIME: 1 TO 1 1/4 HOURS
SOURCE: ADAPTED FROM BON APPETIT, 1991


I use frozen chopped spinach. I have in the past used 1 pound of fresh grown-up spinach for each 10-ounce package frozen which, once stemmed and wilted in a pan, works out to about the same volume.

I use the below recipe for quiche/tart doughs from time to time. It’s a bit less flaky and more sturdy (but still light and buttery) than my go-to pie dough, using a higher proportion of butter and much less water. With this extra butter, however, it becomes much more difficult to manage, even for someone who ostensibly has mastered doughs. It gets very hard in the fridge but you’ll not want to wait for it to soften to begin rolling it out because it becomes mushy much faster than flaky pie doughs. I usually regret — as you can see in the photos — the hassle of rolling it out (even more problematic in my insanely hot kitchen with the counter 12 inches from a searing steam heat pipe) and remind myself to just press the crust in next time, as I suggest below. On the plus side, because this dough is less about the big croissant-like flakes, the food processor works just fine here.

After that hard sell, yes, I fully understand if you’d prefer to use a storebought dough. You’re going to want to use 1.5 of those pre-rolled rounds and cut, paste and patch is as necessary.

No, parbaking the crust isn’t crucial, but it does make for a crisp and un-soggy base, and so if you’re going through the trouble of this buttery, delicious homemade dough, I vote for taking this extra step.

Forgive me, I didn’t note baking times last time I made this without the crust but it should be more or less the same. Be sure to oil or butter your baking pan.

I’ve talked about how this quiche works for parties. For home use, making a pan of this at the beginning of the week means we can have it for dinner for a few days with soup, salad, roasted vegetables or as a side to, say, grilled sausages.

CRUST

1 2/3 cups all-purpose flour
3/4 teaspoon kosher salt
12 tablespoons cold unsalted butter, diced
3 tablespoons very cold water

FILLING

Nonstick spray oil, for coating pan
3/4 cup (6 ounces, or 3/4 of an 8-ounce brick) cream cheese, soft at room temperature
2/3 cup half-and-half or 1/3 cup each whole milk and heavy cream
6 large eggs
2 10-ounce packages frozen chopped spinach, thawed
1 cup grated cheddar or gruyere
1/2 cup finely grated Parmesan
1 small bundle (2 to 3 ounces or about 8 thin green onions) thinly sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Make crust: In a food processor, blend flour and salt together. Add butter and pulse machine until butter is reduced to a fine meal, or couscous-sized bits. While running machine, drizzle in water; stop when dough has balled, a few seconds later.

Wrap dough in plastic or waxed paper and set in freezer to quick-chill until firm but not rock-hard, about 15 to 20 minutes. You can also chill it in the fridge for 2 hours or up to 1 week until needed.

Lightly coat a 9×13-inch (quarter-sheet) pan with oil. Line bottom with parchment paper.

To roll out crust (trickier, but go for it if you’re up for the challenge): Flour your counter well. Remove crust from freezer or fridge, unwrap and flour the top of it. Even if it’s very hard, begin rolling it very gently, in light motions, so it doesn’t crack too much as you stretch it out, to about a 12×16-inch rectangle. Keep flouring top and counter underneath dough as it is prone to sticking. Work as quickly as possible because this dough softens even more than regular pie dough as it warms.

Transfer dough to prepared pan. Lift overhang to let dough slack/droop into corners so you’re not stretching it a lot to shape it to the pan. Trim overhang to 1/2- to 1-inch, then fold overhang onto sides of dough, pressing all around and letting the dough extend slightly over the edge of the pan.

To press in crust (less tricky, and what I always wish I’d done): Press dough in an even layer across bottom of pan; leave it thicker as it goes up the sides; pressing all around and letting the dough extend slightly over the edge of the pan.

Both methods: Freeze shaped dough until solid, about 20 minutes. Save your scraps! You can use them to patch any holes or cracks formed when baking.

Meanwhile, heat oven to 425 degrees F. Coat a large sheet of foil lightly with spray oil. Once crust is solid, prick it all over with a fork and press foil, oiled side down, tightly against dough. Fill foiled crust to the top with pie weights, dried beans or rice (that you don’t plan to eat at any time) or even pennies. Bake for 20 minutes then gently, carefully remove foil and weights and bake for 5 more minutes, unfilled.

While crust par-bakes, make filling: Use an electric mixer or your best whisking skills to beat cream cheese in the bottom of a large bowl until smooth and fluffy. Gradually drizzle in half-and-half, whisking the whole time so that the mixture incorporates smoothly. Whisk in eggs, two at a time, until combined. Squeeze out spinach in handfuls, removing as much extra moisture as possible. Stir in spinach, cheddar, parmesan, scallions, salt and pepper.

When crust has finished parbaking, leave oven on. Inspect crust for cracks or holes and use reserved dough to patch them if necessary. Pour in filling just to the top of the crust. You will probably have about 3/4 cup more filling than you can fit in the crust (not an issue if going crust-less or if you didn’t parbake the crust); you can bake this off in a separate oiled dish for an excellent breakfast on toast tomorrow.

Bake quiche until crust is golden brown and filling is set, about 25 minutes. Cool at least 10 minutes before serving. Quiche keeps in fridge for 4 to 5 days.

NEWS AND VIEWS

It finally snowed! While this means that we're now doing a bit of scrambling to tuck everything into storage I'm happy to see some snow pack forming. Water is such a valuable resource for us, we can't afford for it to become scarce. 

Mei Quing baby bok choy steal the show this week. They're gorgeous, nutritious, and grow like mad. You can look forward to more asian greens in the weeks to come. 

"GIVING TUESDAY" and the SUMMER 2017 VEGETABLE SHARE

I know it's crazy to be thinking ahead to next season already, but we can't help it. Our brains are always moving a mile a minute. Today is "Giving Tuesday" and in honor of that concept we will be opening sales for our Summer 2017 Vegetable Share. As Dylan shared in the last newsletter, this coming season is going to be a big one for us. We will be expanding production to 11 acres in hopes of sharing produce with the local community and beyond.

The share will run for 20 weeks from June 13th to October 24th. We will offer pick up locations in Bozeman, Billings, Butte, Livingston, Big Sky and Helena. 

Cost for a standard (full box) share is $500. 

We also offer "Market Bucks" which is like having a running tab at our Farmers' Market stand. You shop at bi-weekly markets and we deduct from your total as you go. You can purchase this option in $250 or $500 increments. 

Payment Plans are available. 

I will open online sales today. Fresh, local produce is a great gift for anyone and a great way to support the local economy. Help us make local food a reality! 

You can sign up here: 

http://www.strikefarms.com/subcriptionpurchase/summer-2017-vegetable-share

With that I leave you. Happy winter everyone! Have a great week.