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Good morning! For this week's share we've got:

Big Green Bell Peppers
Cherry Tomatoes
Yukon Gold Potatoes
French Heritage Tomatoes
Lettuce Mix
Aisla Craig Onions
Asian Eggplants
Slicing Cucumbers
Jalapeno Peppers (caution, they are HOT)

RECIPES

French Heritage Tomatoes from your share this week. 

After dating a pizza snob for years tomato season has become one of my favorite times to sit back, relax and let someone else do the cooking. Though I’m sure we will never be able to exactly replicate the majesty of a New Jersey boardwalk slice this recipe comes pretty close. If it’s too darn hot in your house to crank up your oven try cooking with a pizza stone on the grill.

In order not to flood this blog with text here are some links to aspects of the recipe:
Dough:
http://www.marthastewart.com/341925/pizza-dough

Oven Dried Heirlooms:
http://www.marthastewart.com/344201/oven-dried-heirloom-tomatoes

Heirloom Pizza Pie

  • 1/4 recipe Pizza Dough
  • Semolina flour, for dusting
  • Extra-virgin olive oil, for drizzling
  • 4 ounces thinly sliced mozzarella cheese
  • Oven Dried Heirloom Tomatoes
  • 1/4 cup fresh basil leaves
  • Coarse salt and freshly ground pepper

1.     Place a pizza stone (available at most kitchen-supply stores) on floor of a gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
2.     Shape dough into a round. Holding top edge of dough round in both hands, let bottom edge touch work surface. Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a pizza peel (or an inverted baking sheet) lightly dusted with semolina flour. Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
3.     Drizzle olive oil over pizza dough, leaving a 1-inch border. Arrange cheese evenly over olive oil. Top with tomatoes and basil; season with salt and pepper.
4.     Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza). Broil until crust begins to bubble, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel; drizzle with additional olive oil, if desired. Slice and serve.

NEWS

The CHICKENS met their day with destiny yesterday and will be ready for pick up Tuesday September 6th from 3:00 to 6:30. 

They have not all been sold so if you want chicken we will keep them in frozen storage for a bit. Now that they are processed we'll have a better idea of weights and prices. 

PICKLING CUCUMBERS are still for sale at $2.00 per #. Shoot us an email if you're interested. 

The FLOWER SHARE is officially over for the season, but that doesn't mean that we are out of flowers. You can still find our bouquets at Heebs, the Co-op's, and Farmers' Market. 

Lots of fall colors to spruce up the home and/or office. 

WINTER VEGETABLE SHARES are shaping up nicely. I don't think I've ever seen a winter squash crop look quite this good. Onions are finally starting to flop, carrots and beets are bulking up, and canned goods are stacking up in the cooler. Hopefully we'll get some packaged frozen veggies like peppers and tomatoes started with Root Cellar Foods this week. That way you can make sauces and gumbo all winter long! We also hope to offer greens each week such as microgreens, spinach, kale, swiss chard, and arugula. 

Just a sample of what we hope to bring you this fall and winter... 

 

In other news, we are in the process of finding some additional land to grow on for next season. This means more local veggies for everyone, hooray! That being said, we want to extend a personal thanks to each and everyone of you for supporting our farm this year. You help make it possible for us to grow local food in Bozeman, Montana so THANK YOU!

Farmers' Market is still on its regular schedule. This week we'll have: 

  • All the eggplants: Asian and Italian
  • French Heritage Tomatoes
  • Yellow Summer Squash
  • Zucchini
  • Slicing Cucumbers
  • Pickling Cucumbers
  • Swiss Chard
  • Bunched Kale
  • Lettuce Mix
  • Bunched Carrots
  • Parsley
  • Leeks
  • Baby Bok Choy
  • Jalapeno Peppers
  • Green Bell Peppers
  • Serrano Peppers
  • Broccoli

Our baby greens are a bit behind due to that little cold snap and the shortening days but we hope to have full availability in the weeks to come. 

Have a lovely day. 

The Strike Farms Crew