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Good morning everyone and happy Tuesday! This will be the last Bogert Farmer's Market of the year so make sure you come on out and get some more farm fresh veggies! If you pick up your share at market we will continue to bring it there for the duration of the share. We'll be at Bogert Park from 3:30-6:00 on Tuesday nights through October 18th. 

Just because Bogert is ending that doesn't mean we stop selling veggies. You can still find us at the Winter Farmers' Market on the following Saturdays:

2016-2017 Winter Market Dates

September 24
October 8 & 22
November 5 & 19
December 17
January 7 & 21
February 4 & 18
March 4 & 18
April 1, 15 & 29

It's an awesome cozy atmosphere with live music, and no regular Tuesday night thunderstorms.

Other outlets where you can find our produce, as I'm sure you haven't forgotten are: 


Oliver really wants YOU to sign up for the Winter Share!

You can also always find our produce at Town and Country Stores, Heebs, and the Co-op. 

For this week's share we have:
1 bunch of sweet Carrots
2 lbs Red Norlands Potatoes
1 big head of Broccoli
2 Leeks
1 bunch of Thyme
1 head of Red Cabbage
2 Chocolate Peppers
1 lb of Purple Daikon Radishes


If you haven't already used that spaghetti squash here's a good one our employee Ryan shared with me this week:
From The Feed: 

BBQ Spaghetti Squash Sliders with Pickles and Coleslaw

  • 1 spaghetti squash
  • 2 tsp olive oil
  • sea salt & pepper to taste
  • 1/2 C yellow onion, finely chopped
  • 2 tsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp  crushed red pepper
  • 2 tbsp vegetable stock
  • 1/4 C Smoked BBQ Sauce

coleslaw ingredients:

  • 4 C shredded cabbage, carrots, and radishes (whatever you have for slaw ingredients)
  • 1/3 C mayonnaise
  • 1 tsp Dijon mustard
  • ground pepper to taste


  • small buns (lightly toasted)
  • pickles, sliced

I'm so excited to make these, couldn't find a recipe I like all weekend and now this!

Pre-heat the oven to 375 F.

Prepare the spaghetti squash by cutting it in half, lengthwise. Scoop out the inside seeds and pulp. Add 1 tsp of olive oil per side, and sea salt & ground pepper. Use your hands to spread the oil, salt, and pepper evenly around the inside flesh of the squash.

Place the squash inside down onto a baking sheet lined with parchment paper or in a wide baking dish. Bake for approximately 45 minutes (depends on the size of the squash) until tender and you can easily poke the outside skin with a fork.

While the squash is baking prepare the coleslaw by combining vegan mayonnaise and Dijon mustard with the coleslaw mix. Add ground pepper to taste and refrigerate this until ready to assemble the sliders.

Just before the squash is finished baking heat 2 tsp of olive oil in a pan over medium heat. Add onions and sauté for 2 minutes until softened.

Add garlic powder, cumin, paprika, and crushed red pepper and sauté for another 2-3 minutes. Then add vegetable stock to life everything off the pan.

Remove the squash from the oven and scrape the inside flesh of the squash out with a fork. Add all of this to the pan. (NOTE:  you could bake the squash ahead of time and then prepare it in the pan the day of, before assembling and serving the sliders!)

Allow most of the stock to be absorbed before adding the bbq sauce. Once you’ve added the sauce, stir to coat all the squash and heat through for 3-5 minutes, then remove the pan from the heat.

Toast the slider buns in the oven if desired and thinly slice pickles

Assemble the sliders by placing a bit of coleslaw on the bottom bun, then add pickle slices, and top with a good portion of pulled bbq spaghetti squash.  Serve immediately!


This week we're busy growing greens and harvesting storage crops for the winter share. We're very thankful for the beautiful weather as we bring in our biggest crop yet! 

Beets, Radishes, and Potatoes are rolling in daily. 

Arugula is popping off both inside the hoop and in the field. Enjoy this spicy salad all through out the fall!

Storage cabbages are about ready to harvest, some of them weigh upwards of 12 lbs. They're awesome!

Thanks again everyone! Have a great week of eating and sharing veggies. 

The Strike Farms Crew