Back to top

Week 16 is upon us and the share is definitely starting to reflect the change in the seasons. This week we've got:
Brussels Sprouts
Frost Sweetened Carrots
Purple Top Turnips
New Red Fire Head Lettuce
Spaghetti Squash
Italian Eggplant
Cherry Tomatoes
Cilantro
Jalapenos
Red Onions (not pictured)

RECIPES

Brussels sprouts are little cabbage bites of heaven. They're nutty, they're crunchy and they're good for you. Long bemoaned as a terrible tasting vegetable, this recipe will abolish any prior misconceptions about this stalky brassica because bacon makes anything taste great. 

Bacon Glazed Brussel Hash (Courtesy of Martha Stewart)

Ingredients:

  • 3 cups brussels sprouts, trimmed, halved if large
  • 2 red onions, unpeeled, halved lengthwise
  • Extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 apple, such as Gala or Golden Delicious, cored
  • 1/2 tablespoon unsalted butter
  • 6 ounces thick-cut bacon (about 4 slices), cut into 1/2-inch pieces

Directions:

1.  Preheat oven to 375 degrees. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.

2.  Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.

3.  When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.

NEWS

This week in your box of veggies you will receive a Winter Share brochure and sign-up form along with a $10 off coupon for you and a $5 coupon for a friend. Sign up for some delicious winter bounty and help us share more local veggies with the Bozeman community! 

Coupons are redeemable through the mail or by entering the promotion code when you sign up online. Don't forget, PAYMENT PLANS are available for winter shares too. You can divide payments into 3 installments when you sign up through the mail. 

In other news, Dylan didn't light the farm on fire yesterday while cutting a window in our storage container so that we can install a cooling unit. Sparks flew, we all got nervous, and then there was light. Here's where we will store most of your Winter Share veggies this season! 

A storage container turned walk-in cooler. 

Storage crops are rolling in! Last week we harvested 4 pallet boxes full of winter squash. Roots Kitchen and Cannery is not only supplying us with tasty canned goods for the winter share this year but they also graciously allowed us to store our squash in their facility. Thanks Roots!

We had a blast hucking squash at each other for a few hours last Friday moving it to it's new home. 

Seeding is underway for our Winter Share greens. We seeded spinach in our winter rolling hoop plot last week. Soon we will move the hoop to this plot so the spinach can have a nice warm home during the cold months. 

Things to look forward to in shares to come:
Napa cabbage, Baby greens- spinach, arugula, kale, lettuce mix, Carrots, Onions, Potatoes, Leeks, Radishes-daikons, watermelon, black spanish, Winter Squash, Bok Choy, Herbs-mint, sage, oregano, thyme, chives,  and hopefully a summer crop or two! 

We'll be at Bogert Farmers' Market tonight rain or shine! Come see us for mixture of summer and fall veggies. 

Thanks! 

The Strike Farms Crew