2018 CSA Week 7


Mountain Valley Foods is closed for the 4th of July. All Wednesday pick ups on the 4th of July will be at our DOWNTOWN KALISPELL PICK UP TUESDAY JULY 3rd, 5-7pm. If that date doesn’t work for you please schedule a change on your CSA account or send us an email and we can change your pickup location for that week.

If you take no action, your pickup for Wednesday, July 4th will change to Tuesday, July 3rd.

Well, we are at the awkward part of the season where we are JUST on the cusp of starting to have “Main Season Vegetables”. The cucs, zucs, and heading kohl crops (cabbage, cauliflower, and broccoli!) will all be making an appearance Very Soon. I thought for sure we would either have broccoli or cabbage ready this week...alas...I hope you are loving the bok choi, napa, and baby bok choi that are quick ‘spring’ crops that grow so well in our cool nights in May and June.

As someone not from Montana, this is the time of year where, even though I really, really love leafy greens and spring vegetables, I’m just so excited about The First Cabbage, The First Zucchini, and (man oh man Montana makes us be patient!) the First Tomato!

And while we patiently wait...it looks like we can enjoy the first handful of sugar snap peas and it looks like we will have enough for CSA next week!

On our weekly crop walk, we always look at all the crops, and they are all coming on nicely. It’s been such lovely weather that it’s easy to forget that we got a late start this spring. You should know, your farmers are kind of bummed to be doing another week of bok choi instead of broccoli, but take heart faithful CSA families! The longest day of the year has come and gone, and July will bring the summer vegetables.

CSA week 7: (Partial shares in ½ - ¾ amounts)

Hakurei “Salad” Turnips--Are you getting good at using up your turnips yet? To improve gut health, try lacto-fermentation! (See recipe below.)
Bok Choi--Try it raw this week combined with your kale in this week’s crunchy Asian-inspired salad recipe.
Baby Bok Choi or Tatsoi--Chop them up small and saute in some coconut or avocado oil. Finish these greens with a splash of balsamic vinegar or soy sauce and cook a little longer until caramelized.
Curly Kale--Try this combined with your bok choi this week for a delicious raw salad.
Red Beets--Combine them with turnips into pickles! (See recipe below.)
Baby Romaine--Adorable AND scrumptious!
Basil--Try ripping it into coarse pieces and sprinkling it on a wrap or over a salad.
Mini Onions -Do you like to season veggies and meats with onion powder? Well, use the green tops of the mini onions to make your own this week. Simply place the tops on a cookie sheet in the oven and turn it on to the lowest temperature. Leave it in overnight or until completely dry, then give the dried tops a spin in your blender and--shazam--onion powder! It’ll keep a LONG time in an airtight jar.
Baby Carrots-A little bigger than last week :) Still unlikely they’ll last the trip home...

Hope you have a great week, Jay, Mandy, and the LVF Crew

Recipe of the Week: Kale and Bok Choi Salad (Serves 4) (Adapted from aiyakitchen.com)

(Mix together in a bowl.)
1 bunch of curly kale, de-stemmed and chopped
1/2 head of bok choy (or more), chopped into 1/2-inch-thick slices
1/4 cup mini onions, sliced thinly
1/2 cup of almonds, chopped or sliced

(Whisk together until sweetener is well-dissolved and the dressing is emulsified.)
1/3 cup mild-tasting oil
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons brown sugar
Salt and pepper to taste

Pour dressing over greens and toss to coat. For an easy main dish, top with shredded rotisserie chicken.

*Bonus Recipe of the Week!--Lacto-fermented Turnips and Beets
(Adapted from culturesforhealth.com)

2 cups washed, quartered, and sliced Hakurei salad turnips
Washed, quartered, and sliced beets (enough to layer with the turnips and fill a quart jar)
2 Tbsp. salt
Water as needed

INSTRUCTIONS: Prepare turnips and beets. Add them to a quart jar, alternating layers so that the red and white are evenly distributed, leaving 1-1/2 inches of headspace. Combine salt with 2 cups water. Pour over the vegetables, leaving 1-2 inches of headspace (just covering the vegetables). Weigh down as needed. Cover jar with a lid and an airlock, if using. If you are not using an airlock be sure to “burp” the jars every day to release pent-up gases. Allow to ferment at a cool room temperature for 3-12 days, depending on preference. Longer is usually better, especially for tough root vegetables. Transfer to the fridge to store.