2018 CSA Week 8


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.

Everything at the farm is growing beautifully right now. And even though the last few weeks have had their fair share of cool rainy days that may not be as conducive to trips to the lake as our warm June was last year, this year’s much more seasonal Montana June weather has produced some beautiful cabbage family crops we will be enjoying in CSA for the coming weeks.

Our summer crops continue to look great and thanks to our regular crew members, and a few new crew members, we were able to get all the summer crops weeded and continue the weekly pruning and trellising of the tomatoes and cucs. We are so thankful for all the picking, cutting, washing and packing the crew is doing!

We have also been keeping a close eye on our beautiful potato patch and are mowing the first few rows this week to have the first new potatoes of the year in your csa boxes next week.

We know many of you will want some extra veggies for Fourth of July cooking; we are sending an email out and will have special orders available at all the pick up sites this week.

Speaking of Fourth of July! This would be a great week to make some vegetable kabobs with your CSA veggies; Romanesco, Broccoli, Carrots, Turnips, and Mini Onion would pair together to make a colorful rainbow of grilled veggies. If you don’t have a grill basket it’s a nice tool for quick and fun summer veggie cooking.

Toss your veggies in a high heat tolerant cooking oil (I like avocado oil for grilling). Oil also helps salt stick to the veggies on the grill. Oil + Sea Salt + Fresh Veggies + Grill = Deliciousness

You can keep your broccoli and Romanesco ‘stems’ in the freezer and add to a warming veggie soup this fall; or this year maybe on the 4th of July.

CSA week 8: (Partial shares in ½ - ¾ amounts)

Hakurei “Salad” Turnips, Root Only


Romanesco-Like a tiny green cathedral, this beautiful veggie is part of the brassica family, and is almost too beautiful to eat. See this week’s recipe for inspiration, or enjoy it any way you would normally eat broccoli or cauliflower.

Lacinato Kale--Strip the big leafy parts off the hard middle stems and add to salads or a saute, or try it out in this week’s recipe.

Baby Romaine

Lettuce Mix

Sugar Snap Peas - just a few this week

Mini Onions


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

Recipe of the Week: Roasted Romanesco and Kale Salad
(Adapted from solipapar.wordpress.com)

1 head of romanesco, separated into florets
1 head of garlic, top ¼ inch cut off
1 bunch of lacinato kale (stripped from the stem and ripped up into smaller pieces)
2 tablespoons of olive oil + more for roasting
1 1/2 tablespoons of apple cider vinegar
Juice of ½ of a lemon
1 tablespoon of honey
Salt and pepper
Chopped toasted walnuts
Dried cranberries, optional

Pre-heat the oven to 425 degrees. Arrange the romanesco and full head of garlic (intact) on a parchment-covered baking dish or cookie sheet and drizzle with olive oil, then a sprinkle of salt and pepper. Roast for about 25-30 minutes, or until tender with browned tips. Once done, set aside to cool slightly. Squeeze the softened garlic cloves out. Cut them up and set to the side.

In the meantime, place the kale in a large bowl. Massage for a few minutes, then add a bit of olive oil and continue to massage for another 30 seconds. Set aside.

In a small bowl, prepare the dressing. Mix together the apple cider vinegar, 2 tablespoons olive oil, honey, lemon juice, and salt and pepper to taste. Set aside.

Once the romanesco has cooled a little, add to the bowl of kale along with the dressing, garlic, walnuts and cranberries, if desired. Toss and serve.