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Hey all, 

Hope you're enjoying the weirdly warm weather that November has had to offer so far. I know we are. It's been great to get in all of our last minute clean up and planting in the sunshine. 

For this week's share you'll get:
Kossac Kohlrabi
Baby Bok Choy
Spaghetti Squash
Red onion
Garlic cloves
Napa Cabbage
1 # Carrots
1# Purple Top Turnips
1# Daikon Radish
1 bunch Red Radishes

It's really an eclectic mix for this week so feel free to shoot me a message with questions. In the mean time here a few ideas for what to do with this week's veggies: 


Kohlrabi, the infamous alien vegetable that's all the rage in CSA shares today. Don't be intimidated, it's basically a spicier potato with brassica undertones. They're great raw or cooked and supposedly this variety will store for a few months.

Carrot, Kohlrabi and Radish Salad


  • 1 ½ pounds mixed carrots, kohlrabi, red radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)
  •  Kosher salt to taste about 1/2 teaspoon
  • 1 ½ cups water
  • 1 tablespoon sugar
  • ½ cup rice vinegar
  • 2 tablespoons slivered mint leaves or chopped cilantro optional


  1. Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes. This really helps remove bitter flavors. 
  2. Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
  3. Briefly rinse the vegetables, and squeeze dry. I usually just do this with a kitchen towel in the strainer. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.

Kohlrabi can also be cooked. I like it with scalloped potatoes. Simply peel the kohlrabi and slice it into 1/4" pieces along with a few potatoes. Layer it in a baking dish with a light cream sauce (flour, butter, and whole milk or cream-white pepper goes a long way here) and thinly sliced cheese like white cheddar. Bake at 350 for 3-40 minutes or until the root vegetables are tender and the cheese starts to brown. 

Purple top turnips can also be a bit of challenge because of their relatively bitter flavor. Boiling or baking them helps cut the bitterness. One of my favorites, because I am in love with curry is Curried Turnip Fries. 


  • 1-2 lbs purple top turnips
  • 1/4 c vegetable or peanut oil
  • 1 tsp kosher salt
  • 1 tbsp curry powder
  • 1 tsp garlic powder

Preheat an oven to 400 F. Slice the turnips into thin strips. I like mine crispy so I cut them into 1/4" thick slices. Place the strips in mixing bowl and coat with oil. Next add the spices and salt and stir to coat the turnip strips. Spread turnips on thick baking sheet in a single layer and bake for 10 minutes. Remove pan from the oven and flip the strips with a spatula, bake for an additional 5-10 minutes or until golden brown and crispy. 

This year we planted quite the bumper crop of daikon radishes. I promise we won't overwhelm you with them but you will get a few from time to time. They are really great for fermenting, and if you're into that sort of thing signing up for a fermentation class with local Jody Engstrom is the perfect way to learn the art. Here is her website;

She's a darling person and uses a lot of our vegetables in her ferments! You can find her at the Winter Farmers' Market as well. 


At the end of last week we were able to get a garlic crop in the ground. Here's hoping that the 4th try is the charm. We've been really unlucky thus far and are hoping that the black plastic mulch will provide enough heat and weed suppression to give us the garlic crop we've been dreaming of. 


It's come to my attention that our winter pick up at Sola is a bit confusing. To clarify, the pick up will be in THE PARKING LOT of Sola Cafe. Distribution happens from the back of our white Mercedes sprinter van. I'll have a big ole Strike Farms sign hanging out next to it this week.

This is what our van looks like with a rainbow over it.

Either Dylan or myself usually hangs out at the van if it's nice out, but if we have to get some work done we'll be inside the cafe. Give us a shout if you can't find us, it gets really busy in there sometimes: 

Alexis: (434) 806-7564
Dylan: (406) 581- 5483

In addition, your box will include a Sola Cafe coupon this week! We're so grateful that Sola allows us to flood their parking lot every Tuesday so help us show our appreciation by dropping in for a hot drink or sweet treat! 

Pick up times are still the same:
Bozeman: Sola Cafe from 3-6 pm on Tuesday afternoons
Billings: Thirsty Street Brewery from 4:30-6:30 on Wednesday afternoons
Ennis: Tuesday evenings and later in the week at the high school in the family and consumer sciences classroom. 

Thanks again for all of your support this winter/fall. Have a great week!