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Hi Folks, It's finally a balmy 30 degrees outside and thank goodness, our crops need a healthy dose of sunshine and warmth. Due to the cold weather and limited day light we will not have greens or micro greens this week.

Our market set up this weekend, a good reflection of what we'll have over the next 5 weeks:
Baby Bok Choy
Cabbage
2# Purple Viking Potatoes
Winter Squash
2# Carrots
Frozen Roma Tomatoes
Onions
Purple Top Turnips

RECIPES

We're coming to the end of our winter squash supply, though there is plenty of other food to go around. Today I thought I'd honor one of my favorite small farms, Grecnstar Farm, back in Blacksburg, Virginia. Through out the years they have put out a little cook book called the Paisley Apron. Here's a simple recipe for a winter squash mash that should satisfy anyone!
Baked Squash Mash from The Paisley Apron via Grecnstar Farm

A winter squash medley for you all this week!

If you have a garden and you really want to grow a lot of food that you can store and eat all winter, we recommend winter squashes. Pink banana squashes look like sort of like huge alien footballs, have a sweet delicate flavor and contain enormous amounts of food value (nutrients, calories, etc). There are plenty of winter squash options these days so use what ever you have! 

Ingredients: 

  • Winter squash
  • Brown sugar, maple syrup, or honey
  • Cinnamon or finely minced garlic
  • Unsalted butter
  • Sea salt
  • Directions: 

Bake or steam your squash. How? To bake: Cut squash in half the long way. Scoop out the seeds (which can be roasted with a little salt and olive oil for a healthy snack.) Place cut side down on a baking sheet and drizzle with olive oil and salt. Bake at 400 degrees until tender. A knife introduced should penetrate easily. Usually take about 45-1 hour. Remove from oven and allow to cool. 

To steam: Cut squash into chunks. Remove seeds and put squash in a large pot with about 1 inch of water. Cover and place over medium heat, stirring carefully now and then until squash is tender. Steaming is faster but I prefer to bake it because it concentrates the flavor. 

Scoop cooled squash out of its skin and mash up in a baking dish with a fork. If you are planning to add garlic stir some in now. Add salt as you mash and pepper to taste. Sprinkle top with brown sugar, cinnamon (if desired), and drizzle all over with maple syrup or honey. Add cut up pats of butter and bake at 350 degrees until browned. About 30-40 min. A very tasty and refined dish that is nice at Thanksgiving or winter holiday potlucks!

There is more baby bok chop in the share this week because it has been a rockstar through the cold weather. By far the easiest ways to cook it are to grill it with some salt and oil or to stir fry it. However, I think it's wonderfully tender fresh so here is a simple slaw recipe from Martha Stewart: 

Our baby bok choy looking extra green at a market full of storage crops on a very chilly day. 

Baby Bok Choy Slaw from Martha Stewart

INGREDIENTS 

  • 3 pounds baby bok choy, trimmed and thinly sliced lengthwise 
  • 1/3 cup unseasoned rice vinegar 
  • 1 tablespoon toasted sesame oil 
  • 1 tablespoon safflower oil 
  • 2 chile peppers, such as Fresno or serrano, thinly sliced into rounds, ribs and seeds removed for less heat if desired 
  • Coarse salt 

DIRECTIONS 

  1. Toss together bok choy, vinegar, both oils, and chiles in a large bowl. Season with salt. Let stand until bok choy collapses to half its volume (it will darken slightly), at least 20 minutes. Toss again before serving. 

NEWS and VIEWS

Baby it's cold outside, and with the limited light and below zero temps our little growing operation stalled out last week. We're praying for some more sun and warmth so that things can catch up for next week. In the mean time we hope you enjoy your greens in the form of cabbage and baby bok choy!

PICK UP THIS WEEK: 

There will be vegetable share pick up at regular times and places this week and next week. There will be frozen items in coolers. Please take one from the cooler. This week it is frozen tomatoes!

I know it's the holidays and many of you will be out of town so if you can't make a pick up here's what I recommend you do:
1. Let me know and we can work something out.
2. Share your share! If you're out of town but your neighbors or friends aren't have them pick it up for you. It makes a lovely holiday gift.
3. If you are part of the Bozeman share we will hold extra shares until the following week's pick up at the farm. Though we now have a way to clear our driveway the wind has been drifting the snow more quickly than we can keep up with it. If you come to the farm to get your share: 

  • Park outside the deer gate where the snow isn't deep and walk down to the cooler. It might not look bad but it gets surprisingly deep. I'm sure everyone would rather not get stuck.

4. If you are part of the Billings share, from now on you will have a 2 day grace period if you miss the Wednesday pick up. Jill is graciously letting us keep forgotten shares in her cooler until Friday. After that, shares will be donated or given away. 

I will be out of town this week so Dylan will be fielding any questions or comments via our email or his number: 406-581-5483.

Have a great week all! Hope you enjoy your winter veggies. 

Alexis