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Good morning! Can you believe that we are already half way through the winter share? My how time flies. For week 7 you will get:
1/2# Spinach
1# Golden Beets
Pickled Banana Peppers
Winter Squash (should be gold nugget but might be a mixture again)
2# Carrots
2# Potatoes
Yellow Onions


It's the holiday season so I thought it might be nice to share a traditional family recipe of mine. I come from a long tradition of Slovak bakers where everything is brimming with potatoes and cabbage. Don't worry, you'll get a few heads of cabbage in the near future to experiment with. This recipe is for Pagach which is more or less a starch, stuffed inside of a starch mixed with cheese, butter, and onions. I hope you enjoy it and I encourage you to share your favorite family recipes with us this year so we can pass them onto all of our winter veggie share members: 

Pagach: home made dough stuffed with a cheesy potato and onion mixture. 


The Dough

  • 1 cup scalded milk (just before boiling) 
  • 1 package active dry yeast
  • 1 tbsp butter
  • 1 tbsp sugar 
  • 1 cup warm water
  • 4 cups flour
  • 2 egg yolks
  • 2 tsp salt

Dissolve yeast in 1/2 cup warm water. Scald 1 cup of milk. Pour half of the milk over butter and sugar in a small bowl. Let cool to room temperature. Add yeast to milk, butter, and sugar mixture. Sift the flour and salt into another large bowl then add the egg yolk, yeast mixture and remaining water and milk. Knead well for 5-8 minutes or until dough comes off of fingers. Add flour as needed. Cover dough with a towel and set in a warm place for 2 hours. I usually put the dough in the oven with the light on. Dough should double in size. After dough has risen turn it onto a floured board and divide it into 2 balls. Cover again and set aside for 10 minutes. Roll out each dough ball (the thinner the better) to fit twice the length of a cookie sheet. This will take some stretching but the idea is to be able to fold the dough over on itself once you spread the filling over the bottom layer. 

For the filling you have two options:

Potato Filling

5 medium potatoes -mashed
1/2 lb Cheddar Cheese
1 stick of butter
1 medium onion
** Fry onions in butter then mix all ingredients until combined

Cabbage Filling:

1 pound of finely chopped cabbage (squeeze out the water from it)
1/2 stick butter
1 tsp sugar
**Fry all ingredients in butter

If you're new to pagach I recommend trying the potato filling first because who doesn't love potatoes and cheese? Once you have prepared your filling spread it over the bottom layer of the dough leaving a 1/4" uncovered on all sides. Next fold the top layer over and crimp the edges together like you would on a pie. Bake at 375 F for 15 -20 minutes or until golden brown. Check the bottom to make sure it's not still unbaked. If it needs more time cover the top with tin foil and bake for longer. When done remove from the oven and wrap in a damp cloth for 10 min. Then brush with butter and serve! Pagach will last for weeks in the refrigerator and is great reheated for breakfast, lunch or dinner. 

Looking for another way to use up a lot of root veggies? Here's a recipe I tried this weekend from Smitten Kitchen. It used up a ton of veggies, so I'm really enjoying my newly freed refrigerator space. I doubled the batch and made cakes that were slightly bigger and used beets instead of zucchini. I also just used whatever potatoes I had around and grated everything using the big holes on a standard hand grater. This worked just fine. The sauce is what really sets it off!

Indian-Spiced Vegetable Fritters with Curry-Lime Yogurt
1/2 cup frozen peas
1 medium onion, peeled
1 large russet or Idaho potato, peeled
1 yam or sweet potato, peeled
1 large or 2 thin carrots, peeled
1 zucchini
4 large eggs
4 tablespoons all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
A pinch of cayenne
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro

Curry-Lime Yogurt
2 cups plain yogurt (we love the Fage fat-free stuff)
2 teaspoons curry powder
1 teaspoon sugar
A squeeze or two of fresh lime juice, to taste
Salt and pepper

Preheat oven to 200°F. Place two nonstick baking sheets in oven.

In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.

Using box grater or food processor² fitted with grating disc, coarsely grate onion, potatoes, carrot and zucchini and place in colander set in sink, setting aside to drain.

In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.

Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.

In heavy-bottomed, 12-inch non-stick³ skillet over moderately high heat, heat 1-2 tablespoons oil (I used an extra-virgin olive oil spray I’d found to lightly coat the pan); until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.

Fry until bottoms are golden-brown (the color really counts on this; the darker you let it go, the more the pancake holds together – this goes for both sides.), 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.

Using paper towels, carefully wipe out pan. And 1 tablespoon oil to the pan and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 to 2 tablespoons oil before each batch.

Serve pancakes hot with Curry-Lime Yogurt.

That was a lot of food information. As always, if you have any cooking questions or simply don't know what to do with a vegetable don't hesitate to contact me.


This is where we live in the winter, inside the small greenhouse. Its a much needed warm respite from the bitter cold that will be descending on us this week. The big blue object is our new germination chamber which should allow us to bring you plenty of pea shoots and micro greens for the rest of the share.

Radish micro greens fresh out of the germination chamber. They'll be ready for harvest next Monday. Though we've had some great advice from neighboring farms that grow micro greens it's still a learning process. We'll experiment with several varieties of micros until we find the perfect combination of temperature, moisture and time. 

Our newest greens harvester that we'll use to cut our micro greens. This little piece of technology should save us hours and hours of time so that we can focus on growing even more tasty produce next season. It attaches to a table top so that we can slide trays underneath it and cut greens "hands free." 

The days end so early right now that I regularly get to enjoy a sunset as I leave the farm. This one was rather cloudy but it felt peaceful and was a great reminder that now is the time to slow down, take a step back appreciate all that we accomplished this year. 


Ya'll are doing a great job with pick up but as the weather turns bitter cold here are few helpful tips:
1. Please close the door to the van when you are finished retrieving your share. Frozen vegetables are a real possibility right now.
2. Please break down your box and place it in the pile with other boxes.
3. Please bring another box or bag to transfer your share into, it's officially that time of year when were are starting to be short on boxes. I swear they just walk away.
4. If you forget to pick up your share let me know. You can pick it up at the farm but I prefer you do it during the hours when we are out there just in case the snow has blown into 3 foot drifts across the driveway like it often does this time of year. 

There will only be one Bozeman Winter Farmers' Market this month. It will be SATURDAY DECEMBER 17th in the Emerson Ballroom. 

Thanks one and all for your support! Have a great week.