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It's hard to believe that it's already 2017! Hope you all had a wonderful and safe New Years Eve. As we've been saying all winter long there are some big things coming down the pipeline. Next season we plan on growing on over 14 acres, which means more fresh local food for everyone!

But in the mean time, here's what we have for you this week:
Baby pea shoots
Dilly Beans
Frozen Roma Tomatoes
1# of Golden Beets
1/2 # of Cylindra Beets
1.5# of Carrots
2# of Red and/or white potatoes
Assorted Winter Squash
Not pictured: dilly beans and the tomatoes will be frozen, these are some I canned this summer. Equally as delicious!


Since this will be our last winter squash of the share I thought we'd "go out with a bang." This is a very hearty recipe from The Feed that requires some outside support but is well worth the add ons. 

Stuffed Squash with Lentils, Black Beans, and Chipotle Cashew Sauce

Makes up to 6 servings

  • 6 Whole acorn squash, top removed, cleaned and roasted until fork tender. 
  • Filling:
  • 1 cup cooked brown basmati rice 
  • 1/4 cup cooked wild rice (optional)
  • 1 cup cooked French lentils
  • 1 1/2 cup cooked black beans (or 1 can, drained and rinsed)
  • 1 small organic red bell pepper, finely diced 
  • Large handful fresh cilantro (sub parsley if you hate cilantro), chopped
  • Large (size of a fist) maitake mushroom, chopped and sautéed 
  • 1 shallot diced and sautéed.
  • 1/2 tsp cumin
  • 1/2 tsp ancho chili powder. 
  • 2 Tbs olive oil
  • Juice of 1/2 small lime
  • 2-3 Tbs adobo sauce, or salsa of choice (I love Frontera Guajillo Pepper Adobo) Adjust quantity to suit your personal taste and heat (spice) tolerance. 
  • 1/2 c Cheese of choice, shredded or crumbled  (I used a vegan "chèvre" styled cheese) 
  • 1-2 avocados, sliced
  • Chipotle Aioli (vegan) *recipe of choice, store bought is fine, or substitute salsa*
  • 1/2 cup raw cashews, soaked for at least one hour or overnight, if not vegan equal amounts of sour cream and mayo will do), 
  • 1 Tbs nutritional yeast 
  • 1 tsp chipotle adobo 
  • 1/2 tsp maple syrup
  • 1 tsp Chipotle adobo (I use the adobo from the can of chipotle peppers- it's quite spicy!)
  • Sea salt
  • Fresh ground pepper

For the stuffed squash:
While squash is roasting, in a large bowl: combine: rice, lentils, beans, pepper, 1/2 the cilantro and the Adobo sauce (or salsa), lime juice, olive oil and spices. Stir thoroughly to combine flavors. Taste and adjust salt and pepper. Adjust spice. You may toss in any leftovers you have that you would like with this flavor profile and omit anything you don't like. 

For the chipotle Aioli:
Blend cashews with fresh cold water until desired consistency is reached. Add 1 Tbs of nutritional yeast. 1 tsp chipotle adobo. Salt and pepper. Adjust seasonings to taste.
Or, combine equal amounts of sour cream and mayo of choice, add tsp of chipotle and season to taste.
Fill the roasted squash with the rice and bean mixture. Bake at 350F for 20 minutes. Top with sliced avocado and aioli/salsa and additional cheese if you like. Serve.  



The big and obvious news is that it is cold, very very cold. All of our spinach is frozen solid so we might be done with it for the rest of the share unfortunately. Sometimes mother nature is very unforgiving. 

It's a winter wonderland, with negative temperatures.

So, being that it is so cold we are having issues getting our sprinter van started. BOZEMAN, that means that we might not make it to Sola today. If that happens PICK UP WILL BE AT THE FARM. Thankfully it's only 2 miles from Sola so hopefully not too far out of your way. I will send out an email this afternoon to tell you if we can make it to Sola or not. 

Address: 5180 Stucky Road

Enter the property through the western most driveway (the one with out the portico). Shares are located inside the small red barn walk-in cooler at the end of the driveway. There are two doors with handles that twist left and right to open/close.  Boxes will be on the LEFT side of the cooler. There is a light switch to the left of the second door. PLEASE:
1. Break down your box and leave it outside the cooler on the right.
2. Sign in. The clip board will be in the black container on the door
3. Take a frozen package of tomatoes from the white cooler, it's part of your share this week.
4. Close both doors tightly upon leaving. 

Ennis your shares will arrive by 6 today and will be on the porch!

Billings your delivery will be regular this week. Please remember to pick up your frozen goods from the coolers. As we established before, left behind shares will be around until Friday and then will be up for donation after that. 

There will be a Bozeman Winter Farmers' Market this Saturday from 9-12 at the Emerson. Hope to see you there. We'll have all our storage crops along with the last of our unfrozen spinach. 

As always please contact me if you have any questions,