Back to top

Week 4 includes the following: 

Swiss Chard
Head Lettuce (green and red)
Sugar Snap Peas
Red Radishes
Green Bell Peppers
Pickled Dilly Beans
Green Onions
Garlic Scapes
Basil

Hoop houses are truly amazing things. This is by far the earliest we've ever had a substantial bell pepper harvest. They're also the reason we have basil too, so let's all take a moment to appreciate what season extension can do for growers this far north. 

This weeks' recipe: 

Now, if you can keep yourself from eating those sugar snap peas in 10 seconds here is a fun one to try from Smitten Kitchen: 


Sauteed Radishes and Sugar Snaps with Dill To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Makes 6 servings. 1 tablespoon butter 1 tablespoon olive oil 1/2 cup thinly sliced shallots (or green onions) 12 ounces sugar snap peas, trimmed, strings removed 2 cups thinly sliced radishes (about 1 large bunch) 1/4 cup orange juice 1 teaspoon dill seeds 1 tablespoon chopped fresh dill Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

Sounds kinda strange I know, but once I got tired of eating radishes raw I started cooking them and it started a revolution in my kitchen. They are delicious on anything when cooked in butter. I even eat them for breakfast on buttered toast. If you're short on fresh dill I bet you can find some at the Bogert Farmers' Market tonight!

Jon holding down the fort this Saturday at the Fairground Market. We're out of carrots for the week but we'll have plenty of hoop house bounty like cucumbers, cherry tomatoes, basil, and maybe a few more bell peppers. 
Flowers are coming in slow and steady. Summer Flower CSA starts next Tuesday!

Dylan perfectly captured what growing in Montana is like on Monday morning. Jon said that when he showed up to load the van for Farmers' Market on Saturday that there were patches of frost all over the ground. Thankfully most of our plants are somewhat frost hardy!

Construction detours are still in effect. Pick up times are still the same. Market is on a regular schedule this week.

Thanks again for helping to support our farm this season. We really can't do it with out you. Hope you enjoy your veggies this week, see you at the farm or at market!