Where You Are


Farm To Table Weekly


 Where health is valued, community matters, and simple home cooking is replacing commodity foods.


June 10, 2019

 Do your little bit of good where you are; it's those little bits of good put together that overwhelm the world.-Desmond Tutu 

With the cold rainy front that rolled in last week, we were reminded of what normal spring weather looks like in Montana. Working in cool rain is something we are prepared for and don’t mind too much. We have rain gear and are prepared. And knowing the fields need rain and that we want to keep fires at bay leaves us pretty much un-annoyed by this drizzly weather.



 It’s taken years to build healthy, living soil at our farm and it pays us back over and over throughout the season; this week in the form of Real Rain is no big deal! The organic matter and health of the soil makes for no standing water and beautiful drainage in our beds. We are now at a place where the rain really only affects the ‘extra exercise’ of walking with heavy muddy shoes and the additional work in the pack shed to get everything clean because of the extra mud.



All the crops are growing beautifully and we can’t wait to see how everything springs up, quite literally, with the combination of a nice healthy amount of rain and the warm days coming this week. We are also quickly approaching summer solstice, the longest day of the year. It’s a bittersweet reminder to know that every day after solstice gets slightly shorter...nudging us, especially in our quick growing season, to fully embrace every day of summer.



We hope you continue to be enjoying the heck out of your spring greens! Last week I really loved the spinach in my morning green smoothie, beet greens with my morning eggs, and salad as a ‘nest’ for every single meal to go on top of. I once even wrapped my salad (topped with lentils, ground beef, boiled beets and feta) up in giant tender butter head lettuce.

We laughed that we were making salad wraps….out of salad! We hope you enjoy the amazing bounty of salad this week along with the very first carrots of the year. What a celebration it is to eat well! Everything at the farm is so beautiful right now...AND...the butterhead lettuce is stealing the show as “Most Beautiful Crop” this week!

Wow!  What a show off!


 We grow lettuce all season. And it is amazing for all 30 weeks that we have it in continuous production. But about once a season it’s like...hey, I’m going to show off a bit. This is the week for show-off lettuce.

 CSA Week 5

 Partial shares get all the same veggies in ½ - ¾ amounts.


  • Baby Bok Choi or Tatsoi 
  • Butterhead Lettuce 
  • Hakurei Turnips with AMAZING GREENS!--Try out the recipe below. 
  • First Candy Carrots (yes! Eat those tender carrot tops!)--Carrot tops can be added to salads or whirled in the blender with olive oil and vinegar for a fresh salad dressing 
  • Dill 
  • Lettuce Mix 
 Recipe of the Week:

 Pasta with Wilted Tatsoi in Parmesan Butter
(Serves 4-6)
Adapted from kitchenserendipity.com
 Ingredients: 16 ounces dried pasta
 (pasta that has ridges, nooks, and crannies work best but it doesn’t matter!!)
½ stick of butter
2-3 big handfuls of tatsoi, thicker stems removed and bigger leaves gently torn in half
1 bundle dill, finely chopped
 ½ cup freshly grated Parmigiano Reggiano cheese (or your preferred brand of Parmesan cheese); plus more to pass at the table
 kosher salt and coarse ground black pepper
2 tablespoons chopped chives or green onion
 1 lemon cut in half – slice one of the halves into wedges
 Directions:

Prepare the pasta according to package directions, taking a minute or so off the cooking time so it will be al dente. (It will cook more in the sauce.) Reserve a ½ cup or so of the starchy pasta liquid; set aside and drain pasta into a colander. In a large skillet, add the butter and melt until it seems ready to brown. Add the pasta, coating with the butter. Add the tatsoi and toss in the skillet until it begins to wilt. Add the deill, chopped chives/green onions, salt and pepper, and ½ cup of Parmigiano Reggiano; add additional reserved pasta water if it seems dry.

 Squeeze half a lemon over all.

Serve with freshly grated Parmigiano Reggiano and remaining lemon.

Recipe of the Week: Miso-Roasted Hakurei Turnips
(Serves 4)
Adapted from foolproofliving.com

 Ingredients: 1 large bundle Hakurei turnips, rinsed and cut in half – greens reserved
3 tablespoons white miso paste, divided
3 tablespoons olive oil or avocado oil, divided
coarse sea salt freshly ground black pepper

 Directions:

Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.
Whisk together 2 tablespoons of miso paste and 2 tablespoons of olive oil in a bowl.
Spread the turnips on the prepared baking sheet and drizzle with the miso-oil mixture, tossing to coat; season with salt and pepper. Bake for 12-15 minutes, stirring halfway through. Meanwhile, rinse the green parts and roughly chop them up. Heat a tablespoon of olive oil in a large pan. Sauté the chopped greens until they are slightly wilted, 2-3 minutes. Stir in the rest of the miso paste to coat the greens Transfer the warm greens in a large salad bowl. Spread the roasted turnips on top of the greens.