Back to top

Good evening everyone! It already feels like summer is winding down, despite the fact that we still have thousands of pounds of food out in the fields. A little cold weather doesn't scare us...too much. This week we have for you: 

French Heritage Tomatoes
Cherry Tomatoes
Leeks
Green Curly Kale
Red Cabbage
Chocolate, Red, or Green Bell Peppers
Baby Carrots
Green Beans
Zucchini

Because I know you're not extra sick or zucchini yet, here's a recipe that's filled with it.

RECIPES

Everyone has got their favorite zucchini bread recipe. Here's my mom's. The pineapple adds some extra moisture and goes so well with fresh nutmeg and cinnamon. 

 

Peggy Bressler's Zucchini Bread

You'll need two, 5x9" bread pans, greased and floured. Preheat oven to 350 F. 

  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 tsp vanilla 
  • 2 cups of shredded zucchini
  • 1, 20 oz can of crushed pineapple, drained
  • 3 cups flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp baking powder 
  • 1 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1 cup toasted walnuts, chopped

Combine all wet ingredients in a large bowl with a whisk. Stir in zucchini and pineapple. Combine all dry ingredients in a separate bowl. Fold dry ingredients to wet incrementally. Stir in walnuts. Equally divide batter between two bread pans and bake at 350 F for 35-45 min. 

I don't know if you all are big breakfast fans, but I am. It's my most favorite meal of the day and this week I've been devouring zucchini bread every morning. The best creation I've come up with so far is zucchini bread french toast topped with a dollop of cream cheese and a bit of honey. Just one of the many ways to enjoy this prolific summer vegetable! 

Cabbages are starting to head up everywhere so just in case you don't know what to do with yet another cabbage, go ahead and try this one out.

Cabbage and Lime Salad with Peanuts (Adapted from Smitten Kitchen)

1/2 small red cabbage, trimmed, cored, and shredded (about 6 cups)
1/2 small green cabbage, trimmed, cored, and shredded (about 6 cups)
1 tablespoon kosher salt, plus more to taste
1 bunch fresh baby spinach or any green really, stemmed and cut into 1/2-inch wide ribbons (about 4 cups loosely packed)
1/4 cup fresh lime juice (from about 2 small limes)
1 tablespoon Dijon or other salty prepared mustard
1/2 teaspoon ground cumin
1/4 cup peanut oil
1/2 cup roasted unsalted peanuts, coarsely chopped
Freshly ground black pepper

In a large bowl, toss the shredded red and green cabbage with the salt. Transfer the cabbage to a colander and let it drain for two hours. (I was in a rush and did this in one. It was still nicely wilted, but of course could have been even softer.)

If you’re worried about the cabbage being too salty when you’re done with the salting process, taste a piece of cabbage and if it concerns you, rinse and drain the cabbage well. This is not a suggestion in the original recipe, but something I suspect might bother some people.

Put the salted, drained cabbage back into your (rinsed and dried) large bowl and add the spinach. In a medium bowl, whisk the lime juice, mustard and cumin together. Add the peanut oil in a thin stream, whisking constantly until the ingredients are thoroughly emulsified. Toss the salad with the dressing and add the roasted peanuts. Season to taste with salt and pepper.

This salad is best served immediately, but it does keep surprisingly well in the fridge for a day or two.

Warning, as this salad ages it starts to ferment and will coat your kitchen/refrigerator with an interesting smell so I recommend eating it ASAP. 

Some fun additions/substitutions for this salad: 

  • Grate some carrots and mix them in
  • Roast some chick peas and top the salad with them instead of peanuts
  • Add some raisins or dates for some extra sweetness

Flowers

This week marks the last week for the 2016 Flower Share. Thanks for signing up, we hope you enjoyed the flowers as much as we did! We'll have more at farmers' market and in grocery stores until it frosts. 

 
The happiest bumble bee, collecting all of the pollen. 

Right now we've got a surplus of a few crops. Think we won the prize at the county fair?


County Fair winner for sure!

In all seriousness, we've got an especially large amount of pickling cucumbers. I made bread and butter pickles a few weekends ago and I'm already halfway through what we canned. They taste too darn good. If you would like to order any pickling cucumbers at $2.00 per # we would love to give you some. Shoot me an email, text, or call for orders.

CHICKENS

You've got one more week to order them, there's still time! 

WINTER SHARES

 
Eat local, tasty greens and storage crops from October through January!

Sign up through this website or through the mail
http://www.strikefarms.com/subcriptionpurchase/icrkd5sryl15voseum7ibp95fvmewd

Send a check to PO Box 6701 Bozeman, MT 59771 with this form:
Winter Share Form

 
We're still busy planting successions of greens every week. Thanks Jon for spending so much time on the tractor this season. 

VEGETABLES

In the following weeks of the vegetable share you can look forward to things like: 

  • Broccoli
  • Red Bell Peppers
  • Larger than life Italian eggplant
  • Baby Carrots
  • Roma Tomatoes

Broccoli gettin' bigger by the day! With any luck (and less 90 degree days) we'll have some nice heads to share with you soon. 

Thanks again for all of your support this season! We really appreciate you bearing with all of the exciting traffic patterns on Stucky Road this summer and look forward to sharing more veggies with you in the weeks to follow! 

- The Strike Farms Crew