The LVF Hub!

Welcome to Farm To Table Weekly where health is valued, community matters, and simple home cooking is replacing commodity foods.
This week I’m going to do a little mid-season check in.
I’m going to take the hour I usually allot for writing the newsletter (I love writing the newsletter!) and take a mid-season opportunity to make sure you are maximizing your LVF membership by using the LVF Academy, the members only FB group, and using delivery holds (if that is something you are interested in), placing special orders, and more!
Both for our many Veggie Box newbies, our seasoned Veggie Box pros, and our market customers we’ve got so many ‘new things’ for you this year I’d like to outline them all for you in one spot:
Veggie Box Members
  • How To Place A Delivery Hold
  • Members Only Online Store- Open for orders Friday at 5 pm - Monday at midnight
  • What To Do If You Forget Your Box
  • Members Only FB Group-CSA Coach and Foodie Dena Geiger is making weekly unboxing and cooking tips and tricks videos!
  • LVF Academy-You got a coupon code when you signed up. Search LVF Academy Coupon in your inbox or shoot me an email if you can’t find it and we’ll get you your coupon code!
All Customers
  • Kalispell Market
Saturdays 9-12:30 at FVCC
Find us under our bright red tent.
  • Mountain Valley Foods & Withey’s Health Foods
  • Honor System Farm Fridge Open 7-7, 7 days a week, cash, check or IOU
  • Farmstand, Thursdays from 5-7 pm
  • Bulk Special Orders - place a bulk special order via email to pick up at KFM, Farmstand or Friday on the farm. Order 24 hours before delivery. Veggie Box Members Only 10% discount and ability to place orders for Tuesday pickup at Downtown pickup site.
Partial shares get all the same veggies in ½ - ¾ amounts.
Veggie Box week 13:
  • GARLIC, fully cured, use up anytime in the next 10 months!
  • Potatoes
  • Celery
  • Zucchini
  • Cucumber
  • Beet Bundle Medley of Golden, Candy Cane, and Red (with fabulous beet tops!)
  • Medley of green, purple, and yellow beans
  • Red Cabbage
  • Tomatoes-
Care and storage of fresh vine ripened tomatoes
All of our tomatoes are packed ripe and ready to eat! Be careful and load them ON TOP OF YOUR BAG! If you forget or if someone else picks up for you...or maybe you are reading this right now and you packed your tomatoes at the bottom of your bag this week and they got squished. A squished tomato is not a bad tomato...however! It does need to be eaten in the next couple hours. A bruised tomato should be eaten in the next 24 hours. Basically...the more beaten up they are the quicker they go bad. We go to extreme care to handle them carefully at the farm! And that post harvest handling continues to you when you pick up your veggies.
When you get them home take them out of the paper bag and store them on the counter top in your kitchen until eating them.
Our smaller red tomatoes are a variety called Glacier. We call them Mini Slicers. Small size, big flavor! These should be stored on the counter at room temperature. They are actually an heirloom! And have a tremendous flavor for a northern climate tomato. Shelf life 3-5 days
The big/weird looking thin skinned tomatoes are Heirloom Slicers. These beauties have great flavor and not much shelf life. They will be at peak freshness, when stored at room temperature on your kitchen counter for about 72 hours.
Taking the tomatoes out of the bag helps them to not overripen/go bad too quickly.
Thai Basil-This variety is slightly spicy with licorice undertones. It holds up better to heat than traditional basil
  • Purple Bell Peppers
Recipe of the Week: Thai Basil Chimichurri
(Adapted from halfbakedharvest.com)
Ingredients:
1/4 cup each red wine vinegar + balsamic vinegar
2 cloves garlic minced
1/ cup green onions, chopped
1purple bell pepper, chopped
1/2 cup fresh thai basil
1/2 cup olive oil
1 teaspoon salt
Directions:
  1. Combine red wine vinegar, balsamic vinegar, salt, garlic, green onions, and purple bell pepper in a medium bowl and let stand for 10 minutes.
  2. Stir in thai basil
  3. Using a fork, whisk in oil.
  4. Taste and season with salt if needed.
  5. Store in the fridge until ready to serve or up to one week.
  6. Serve with any grilled meat, as a topping for sandwiches, drizzle on pasta or roasted potatoes, or use as a marinade.
We are at the peak of the season and have so many great recipes for so much great food!
Enjoy the recipes (and the new LVF Hub! )
Wishing you a wonderful week!
J, M, and the LVF Crew