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Hi folks! Despite the snow in the mountains summer's bounty is abundant at the farm. Here's what we have for you this week: 

This week's share includes: 

Red Radishes
Golden Beets
Yellow Squash
Red & Green Head Lettuce
Swiss Chard
Pickled Beets 
Green Onions
Green Peppers




  • 3 tablespoons chopped fresh tarragon
  • 2 1/2 tablespoons olive oil (preferably extra-virgin)
  • 1 1/4 teaspoons minced garlic
  • 2 boneless chicken breast halves with skin
  • 1 3/4 cups chopped tomato with seeds (about 1 large tomato)
  • 2 teaspoons balsamic vinegar
  • Fresh tarragon sprigs (optional)
  1. Prepare barbecue (medium-high heat). Whisk 2 tablespoons tarragon, 1 1/2 tablespoons oil and 1 teaspoon garlic in shallow dish to blend. Using rolling pin, lightly pound chicken between sheets of waxed paper to uniform 1/2-inch thickness. Sprinkle chicken with salt and pepper. Add chicken to tarragon mixture and turn to coat. Let stand 10 minutes.
  2. Meanwhile, blend tomato and remaining 1 tablespoon oil in processor until smooth. Add vinegar, remaining 1 tablespoon tarragon and remaining 1/4 teaspoon garlic and just mix in, using on/off turns. Season sauce to taste with salt and pepper.
  3. Grill chicken until brown and cooked through, about 4 minutes per side. Transfer chicken to plates. Spoon sauce around chicken. Garnish with tarragon sprigs, if desired, and serve.

**I saved a little of the sauce and cooked the rainbow chard from this weeks’ share in it. If you’re looking for more ideas for what to do with chard try this quinoa salad:


Disclaimer: you might think raw squash sounds weird but trust me when it’s this small and tender it is delicious.

  • 1 ½ cups cooked quinoa, cooled
  • 1 medium yellow squash, grated
  • 1 medium zucchini, grated
  • 6 leaves swiss chard cut into ribbons
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar (or red wine vinegar)
  • 1 tsp kosher salt
  • 5-6 green onions, chopped
  • Feta Cheese
  • Walnuts

Cook your quinoa according to package directions. Prep your veggies and mix them together with the quinoa once it has cooled. For the dressing, combine the oil, vinegar, salt and green onions in a food processor. Dress the salad and top with cheese and nuts.

When summer really gets rolling I tend to take whatever is in my CSA box, chop it up, and combine it with a grain and some dressing. This is a more complex version of what I tried tonight, if you’re feeling really fancy you should chop up some tarragon or basil and add it to your salad too!

As per usual we are well on our way to a summer squash surplus. Enjoy it while you still can!


Our chicken liddles aren't so little any more. 

This season we will be offering Red Ranger broilers to our CSA members in advance. There will be a 2 chicken minimum with a $30 deposit. Contact us at [email protected] if you would like to reserve some chickens. There are only about 160 so they'll go fast! Expect fresh chicken in 6-7 weeks. Not only do they taste delicious but they are working hard to lay down some much needed fertility in our cover cropped fields. Thanks ladies!

Flowers are blooming out everywhere. Find our bouquets at Farmers' Market, Heebs, and both Co-op's. 


Hey flower folks. Here's what we've got a mix of this week: 

  • Snapdragons, when they're on they're on
  • Sunflowers
  • Bachelor Buttons
  • Celosia
  • Zinnias
  • Black Tip Wheat
  • Sweet Annie
  • Cosmos
  • Mint
  • Tarragon
  • The first dahlias are peeking out so we can look forward to more of those next week!

Market and pick up times are still the same. We'll be at Bogert and the Fairground for Farmer's Market on Tuesday and Saturday. 

If you missed pickled carrots last week I will have a box of them at farmers' market and in the cooler at the farm. Feel free to grab a can if you missed out last time! Sorry again for spacing on packing them. 

Have a lovely week! 

- The Strike Farms Crew