2018 CSA Week 10

Hello wonderful CSA families!

The farm continues to grow beautifully every week. As the sun is setting tonight and we get ready for a new week tomorrow we will be making our half-way point into the growing season. What a wonderful season it has been for us already and in the coming weeks the farm will be coming into the height of production for the year and we are so very excited to pack your boxes each week with the bounty grown from sun and soil.

This week we will be harvesting the garlic (which will hang for 3-5 weeks before fully cured), harvest potatoes, seeding and planting fall crops, staying on top of the weeding, mowing, and harrowing spring and summer beds that have come out of production, training new crew members, breaking ground for beds for next year….

…..and soaking up every bit of Summer in Montana that we can.

We know your days are packed with work and life and all the extra fun that we all try to pack into our brief summer. We really appreciate that each and every one of you is taking time out of your week to put nourishing food on your family table.

We’ve got quite a few ‘cooling’ foods this week. Nice light salad mix, cold cucumbers, enough basil for a fresh pesto. In the summer I love fresh pesto on cold boiled potatoes.

Have you ever tried grilling your potatoes? It’s such a great way not to heat up the kitchen too much.

The carrots, zucchini, kohlrabi, red long onions, and new potatoes would all make for a beautiful kabob on the grill this week.

Also, I know not everyone cares for raw kale but this time of year I do love it very thinly sliced and mixed with shredded carrots, shredded kohlrabi, and sour cream, lemon juice, and mayo for a cole-slaw-esque salad.

Our kids are delighted that the cucumbers have started fruiting and it is right up there with sugar snaps as their favorite veggie right now. They peel one end and gnaw it to a nub. Then the Guinea pigs get the nub.

Speaking of lemons and kids. Those of you picking up your CSA share on the farm get ready for industrious adorableness as the kids are planning a fresh squeezed lemonade stand and they are testing mixes of basil lemonade and raspberry lemonade (the raspberries are just starting).

Toasting you all with a collective CSA glass of cold water and wishing you a great week,

Jay, Mandy and the LVF Crew

CSA week 10: (Partial shares in ½ - ¾ amounts)

Carrots--Pretty sure it’s impossible to get too many of these!

Potatoes, new potatoes--New potatoes are so delicious when steamed until soft and topped with butter and a sprinkle of fresh basil, or try them in a grill pan next time you barbeque. (You may need to steam them lightly first so they get cooked completely on the grill.)


Kohlrabi--You remember these guys that resemble green and purple aliens, right? Peel ‘em, slice ‘em thin and munch ‘em down with a sprinkle of sea salt. They are so juicy and delicious raw!!

Lettuce Mix

Zucchini--These first zucchini are so good grilled! Simply chop off the ends, halve or quarter them lengthwise (depending on size), brush with olive or avocado oil, sprinkle with salt and pepper, and lay them directly on the grill until softened. A sprinkle of julienned basil is a perfect garnish!

Cucumber--A cucumber salad with thinly sliced red long onions and a light vinaigrette or creamy Greek yogurt-and-dill dressing would be the perfect accompaniment to a light summer dinner.

Red Long Onions--These are Italian sweet red onions. They are mild in flavor and great as a salad topping!

Lacinato Kale--These big, beautiful bluish-green leaves are so versatile. Strip them off the hard stems by holding the stem with one hand and running your other hand along the stem from bottom to top. Thinly slice and add to a lettuce mix salad for texture, or saute until soft and top with some vinegar or lemon juice.

Sugar Snap Peas

Fennel--See this week’s recipe for inspiration.

Wishing you a wonderful week, Jay, Mandy, and the LVF Crew

Recipe of the week: Cider-Grilled Fennel, Apple, Onion and Zucchini (Serves 4)
(Adapted from farmflavor.com)

1 large fennel bulb
1-2 red long onions
1 large honeycrisp apple
2 medium-sized or 3 small zucchini
3 tablespoons avocado* or canola oil
½ teaspoon garlic powder
1 teaspoon celery salt
½ teaspoon red pepper flakes
¼ cup apple cider

Cut fennel bulb, zucchini and apple into 1- to 2-inch chunks; thinly slice onions. Reserve the light and feathery fennel leaves. Combine remaining ingredients to create baste.
Place veggies and apples in a grill pan (or wrap in foil). Grill over medium coals, basting and turning often. Cook to al dente texture, about 20 minutes.
Cut into bite-sized pieces, and toss in chopped fennel leaves. Serve warm.

Our video series is on hiatus this week. We'll see what we can pull together in the coming weeks. Thanks for all the positive feedback on that. We are having too much fun making these little films!