It's fall. There's no denying it. But can you really call it fall? In Montana it feels more like a transition straight from summer to winter which is what our share looks like this week:
Heirloom and Slicing Tomatoes
Cabernet Red Onions
Zucchini and Yellow Summer Squash
Red Bell Peppers and Chocolate Peppers
Fermentation may seem intimidating but if you haven't already tried kimchi you should. Not only is it delicious it also contains plenty of probiotics for a happy tummy. It's also not that hard to make, just find some one who like to do a lot of chopping ;) If you haven't already used that savoy cabbage here is a great recipe for it. If you have, you can use regular green cabbage too, just massage it for a little bit longer.
SIMPLE, TRADITIONAL KIMCHI
- 1 head napa cabbage or savoy cabbage, cored and shredded (makes 6-8 cups)
- 6 green onions, chopped
- 2 carrots, grated
- 3 daikon radish, grated- you can also add some red radishes too for more color!
- 5 garlic cloves, minced
- 3 Tbsp grated ginger
- 2 Tbsp sea salt
- 3 Tbsp chilli flakes or 1½ Tbsp chilli powder
Make It Like So
- Prep all vegetables as directed in ingredients and place in large bowl. Add salt and chilli flakes. Use a larger bowl than you think you might need, as it lends to better veggie massaging.
- Massage cabbage mix for about 10 minutes and then set aside. While resting, the salt will help the veggies to 'sweat', releasing some of their water.
- Return to massage for another 10 minutes, until cabbage and other veggies are softened and a few tablespoons worth of water has been released.
- Divide the mix between two 1 gallon/1 litre mason jars.
- Press kimchi mix down, helping get out any air bubbles and ideally have some of the liquid come to the top.
- Seal jar loosely and place in a warm spot (like on top or or beside your fridge). Let sit for 4-5 days. If foam starts to form, you can skim that off. After about 4 days, taste the kimchi (with a clean fork, never double dip) and decide if you want to let it ferment longer or you're ready to enjoy it.
- Once ready, seal the jar and store in your fridge. Will keep for 2-3 months sealed.
If kimchi really isn't your thing you're in luck, there are a ton of other tasty vegetables in your share this week like BROCCOLI! The variety we have right now is enormous so have at it. I've been chopping it into smaller bits, steaming it any laying it on top of pasta with some butter, lemon, and parmesan cheese. Simple, yet delicious. I bet it would be even better with a bit of Alfredo sauce on top.
As the season continues to transition we are working hard to get everything out of the field before it freezes. Today we will harvest most of our winter squash and onions, start them curing, and continue to work on our new storage space.
Pulling all of the winter squash out of the field on a brisk Tuesday morning. Varieties to look forward to are: acorn, spaghetti, gold nugget, baby pam pie pumpkins, sunshine kabocha squash, and delicata.
Cabernet onions curing down in the greenhouse. They're the first of many more onions for our winter vegetable share, winter farmers' market, and local grocery stores.
Our new storage container spray foamed and ready to be filled to the brim with winter storage crops like beets, carrots, onions, cabbage, radishes, and potatoes.
Jon is super excited to move all of our heavy storage crops around with the tractor rather than our bodies. This year we should be able to drive right up to the storage container and deposit pallet boxes of produce into cold storage with out batting an eye.
Despite a lot of cold overnights lately there hasn't been a hard frost. That means there are still plenty of flowers to go around. Find them at Heebs, the Co-op, or Farmers' Market this week.
I know we still have some time left with the summer share but October 25th is coming up fast, help us plan ahead by signing up for your winter share now! Some details to consider:
1. PAYMENT PLANS ARE AVAILABLE
You do not have to pay the $400 upfront. We understand that's a lot of dough to cough up at once so please feel free to break up your payments into 3 installments. How does this work? Simply mail in the form below with 3 checks for $133.33 each dated for this month, October, and November. We'll make three separate payments for you, then voila! you'll have Montana grown produce all winter long.
You can also sign up online, but unfortunately we can not do the payment plan through this option right now.
2. REFER US TO YOUR FRIENDS AND RECEIVE A DISCOUNT
If you get another person or group of people to sign up have them notify us on their form and we'll credit you for you effort.
3. RETURNING MEMBERS get a $10 off coupon. These will be in your boxes next week along with a sign-up form.
4. PICK UP- it will be at SOLA CAFE on WEDNESDAY afternoons from 3-6 unless you can get a group of 4 or more together. If you and all of your co-works want a share then we will for example make a drop off at your office, local church, etc.
Thanks so much again for all of your support. We look forward to sharing veggies with you for many seasons to come!
The Strike Farms Crew