What Now?!

Hello Friends,
THIS IS THE LAST WEEK OF VEGGIE BOX!
One of the things we hear most frequently the last week of CSA is ‘What are we going to do now?!’  
We want you to know...we hear you! Fresh, certified organic, vibrantly healthy, local produce in abundant amounts for the last 20 weeks has been such a wonderful gift to your table. And we are so happy you chose Lower Valley Farm to be your veggie farm this season!
Now, to answer that question… “What now?!” We have lots of ways to get more food on your table!
Farmstand
​This Thursday, September 26th, 5-7 is our last Farmstand of the season.
‘Extra big’ set up this Thursday. If you can’t make it to market, this is a great time to stock up on storage veggies.
Farm Fridge
Through October,  7 am-7 pm, 7 days a week, honor system cash or check only
Monday, September 30th, we are moving the farm fridge under that pack shed (where farmstand happens!) and will have a table with pre-priced storage crops in addition to the baby greens and roots in the fridge. 
Kalispell Market
Oct 5th and 12th FVCC 9-12:30
October 19th Harvest Market Fairgrounds 9-3:00
“What Now!”  THIS IS THE LAST WEEK OF VEGGIE BOX!
One of the things we hear most frequently the last week of CSA is ‘What are we going to do now?!’  
We want you to know...we hear you! Fresh, certified organic, vibrantly healthy, local produce in abundant amounts for the last 20 weeks has been such a wonderful gift to your table. And we are so happy you chose Lower Valley Farm to be your veggie farm this season!
Now, to answer that question… “What now?!” We have lots of ways to get more food on your table!
Farmstand
This Thursday, September 26th, 5-7 is our last Farmstand of the season.
‘Extra big’ set up this Thursday. If you can’t make it to market, this is a great time to stock up on storage veggies.
Farm Fridge
Through October,  7 am-7 pm, 7 days a week, honor system cash or check only
Monday, September 30th, we are moving the farm fridge under that pack shed (where farmstand happens!) and will have a table with pre-priced storage crops in addition to the baby greens and roots in the fridge. 
Kalispell Market
Oct 5th and 12th FVCC 9-12:30
October 19th Harvest Market Fairgrounds 9-3:00
Mountain Valley Foods
We love working with MVF! They will be carrying our baby greens through Thanksgiving.
Special Orders
Jay and I are brainstorming the best way to make special orders work in October - more info soon!
****New This Year**** 2020 Veggie Box Pre-Sign Up! 
 More info coming next week! After the dust has settled from the last week of CSA and we take the kids out for ice cream...we’ll be sending out some details about reserving your 20 weeks of LVFarm veggies for next season this fall!

Veggie Box week 20:
  • Either Red Kuri Winter Squash or Buttercup Winter Squash
  • Carrots
  • Red Beets 
  • Sweet Onions
  • Garlic
  • Baby Kale
  • Celeriac
  • Rutabaga
  • Leeks
  • Parsley
  • Mini Lettuce
  • Watermelon Radish
Recipe of the Week: Rutabaga and Celeriac Mash
(Adapted from queenbsincredibleedibles.com)
Ingredients:
1 medium sized rutabaga – peeled and diced into 3/4 inch cubes
1 medium sized celeriac – peeled and diced into 3/4 inch cubes
2-3 peeled cloves of garlic
Salt and pepper to taste
2 tablespoons salted butter
2-4 tablespoons cream cheese
2-4 tablespoons milk or cream
Directions:
  1. In a large quart stock pot, add diced celeriac, rutabaga, and peeled garlic cloves. 
  2. Add water to cover, allowing an extra inch on top. 
  3. Boil on high until pieces are tender, about 15-20 minutes. 
  4. Carefully drain, then add butter, cream cheese, and milk or cream.
  5. Blend well with a hand blender or in a food processor until thick and creamy, adding a bit of additional milk or cream as needed.
  6. Add salt and pepper to taste.
  7. Serve immediately.
Recipe of the Week: Quick-Pickled Watermelon Radish
(Adapted from Rachael Ray magazine)
Ingredients:
⅔ c. white wine vinegar
⅔ c. fresh lemon juice
4 cloves garlic, thinly sliced
1 T. sugar
2 t. Black peppercorns
2 t. Fennel seeds
2 t. Kosher salt
2 watermelon radishes (about 8 oz. total), very thinly sliced
1 small red onion, very thinly sliced
Directions:
  1. In a jar with a lid, shake the first 7 ingredients (vinegar through salt) until the sugar and salt are dissolved.
  2. Add radishes and onions, then cover the jar and shake again.
  3. Refrigerate at least 15 minutes before serving.
Wishing you a wonderful week!
Jay and Mandy
P.S. It’s not too late to submit an entry to our LVFarm Community Facebook Group with your sheet pan meal for a chance to win a $50 harvest box. Entries are open until Monday September 30th...so...roast some dinner on a sheet pan and submit your entry for a chance to win.
  • Join our facebook group and submit a picture of your sheet pan meal!
Not on facebook?  Send it to us via email at info@lowervalleyfarm.com