Back to top

I hope everyone is having a wonderful holiday season and enjoying the winter wonderland we have been experiencing. It is hard to believe that 2016 is coming to a close. It has been quite a year but we are looking forward to the coming of the new year and the next chapter for the farm. This week you will be enjoying:
Russet Potatoes
Frozen Bell peppers
Micro greens
Dill Pickles

Obligatory it was cold photo! 

Winter growing in Montana will keep you on your toes. We have been dealing with frozen pipes, frozen greens, and well... frozen everything. The low of -34 degrees the other week really tested the limits of our fingers and toes as well as all of the farm equipment.  Fortunately the tractor and farm van eventually started and the heaters in our walk-in cooler kept (most) things from freezing.  The spinach in our unheated hoop houses has been having a difficult time recovering and thawing from the extreme cold but luckily we have a heated hoop house and were able to cut some greens for you this week. Eating greens symbolizes good luck for the upcoming year and I find this recipe from the book the Nourished Kitchen to be a tasty way to enjoy some lucky winter greens.

Buttered Spinach
2 large bunches spinach (or spinach tatsoi combo)
1 tablespoon unsalted butter
1/2 teaspoon  finely ground unrefined sea salt
1/4 teaspoon ground white pepper
2 hard cooked eggs, peeled and minced

Trim the greens of any tough stems and veins, the coarsely chop the leaves. Toss the the greens into a large, heavy stockpot. Set it on the stove over medium-low heat, cover the pot with a tight-fitting lid, and cook for 15 to 20 minutes, until complety tender.
Drain the wilted greens in a colander, pressing it down to remove any excess liquid. Return the pot to the stove, add the butter, and melt over low heat. Toss in the greens. Stir in the salt, white pepper, and minced egg, then serve. 

In case of extreme cold: cut heated house spinach.

Pea shoots getting their stretch on in the germ chamber!

Despite the cold temperatures and other winter farming challenges, there is much to be grateful for (like propane).  As 2016 winds down all of us at Strike Farms would like to thank everyone for being part of this year! Have a very happy and healthy 2017!