Back to top

Today marks the last day of the winter 2017 share! While this is a little sad since you will have to wait until June for weekly boxes of veggies, don't despair because we will be back in action soon! We've got a lot to do in the next few months but expect to bring you the best vegetable subscription yet. 

For this last share you'll get:
2# Carrots
1# Watermelon Radishes
1 # Purple Top Turnips
3-4 # of Green Cabbage
1 jar of fermented hot sauce (must be refrigerated!!!)
1# of frozen Green Bell Peppers
2# Red Potatoes
2 oz of Radish Microgreens 


I've got a medley of recipes for you this week, but my favorite by far is this: 

Curried Turnips

Maybe you've used all of your turnips up already, but I know I haven't. I've got a few pounds swimming around my refrigerator crisper. This recipe can also be adapted to include potatoes, carrots, and radishes. So far I've only tried it with daikon and watermelon radishes, but I imagine the Black Spanish ones would do just fine too, they'd just add a little extra zing! Essentially, cut up 2 pounds of your favorite root vegetables and mix together with the following ingredients!


  • 2 Tbs. butter
  • 1 medium-sized onion, thinly sliced
  • ¾ tsp. turmeric
  • 1 Tbs. minced fresh ginger
  • ¼ tsp. ground coriander
  • ⅛ tsp. cayenne
  • ¾ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ½ tsp. garam masala
  • ½ cup plain yogurt
  • 2 lbs. turnips, peeled and cut into 1-inch cubes


1. In large skillet, heat butter over medium heat. When hot, sauté onion until golden, 5 to 8 minutes. Stir in turmeric, ginger, coriander, cayenne, salt, pepper and garam masala, and cook, stirring, for 1 minute. Add yogurt and cook 1 minute more.

2. Stir in turnips, turning to coat evenly with yogurt mixture. Cover skillet, reduce heat to medium-low, and cook turnips until tender, about 30 minutes. Add 1 tablespoon water, if necessary, to keep them moist.

Here are some links to some cabbage involved recipes. The one for Veselka's Cabbage Soup is particularly awesome, especially if you have some pirogues laying around to accompany it.


It's happening, winter share is over. You might think, what the heck do I do until the next share starts in June? Thankfully, we will be replanting our hoop houses with greens very soon. These will be available at the Bozeman Winter Farmers Markets along with any remaining storage crops like our sweet carrots, turnips, radishes, cabbage, and beets just to name a few. We might even be able to rustle up a few micro greens and pea shoots as well. 

Here are the rest of the Farmers Market dates:
February 4 & 18
March 4 & 18
April 1, 15 & 29

The tilled spring hoop, awaiting a planting of greens along side our new promotional materials. 

In the mean time, you can help us make our next (and biggest) season yet a smashing success by re-enrolling in our vegetable subscription early! We are nearly tripling our acreage from last season, which means we need to finance a whole heck of a lot of equipment, seeds, and other infrastructure. Help us get a jump start on everything so we can continue to bring you fresh, local produce!

You can sign up online:


Fill out the form that will be included in this week's box and return it to us via the mail.
I'll also be creating and sending out a short end of season survey. We would love to hear your feedback so that we can continue to improve our subscription for you.

We look forward to sharing more veggies with you this spring and summer. Thanks for your continued support! 

The Strike Farms Crew