Whole Farm 2023 CSA- Week of April 10th

Full: Chard, hakurei turnips, micros, dill, lettuce mix, cilantro micros, garlic

Half: Chard, hakurei turnips, micros, garlics, dill

Howdy folks!

It is a full week of greenhouse transplanting! We have been working hard getting our little tomatoes in the soil so that they can grow in time for summer harvest. Soon enough, they will be towering over our farmers and producing beautiful cherry tomatoes every day. The flower farming has been picking up as well. Today, we transplanted the Anemones, Stocks, and Dahlias. We’re looking forward to a Spring full of beautiful colors and lush produce!

We are anxiously awaiting our fields to dry even though we’re expecting one more storm. Once the final snow melts we will begin transplanting in the fields by hand as fast as we can to get you all the produce you deserve for Summer CSA! Our seedlings are getting bigger and stronger and will be well prepared for their first days in the harsh Montana environment by this time. Until then, we will keep seeding in flats to prepare, and planting and harvesting in our greenhouses.

Lambs are popping out left and right!

First sign of Spring in Greenhouse 6!

More leafy greens this week! I’ve been making big salads with a lemon vinaigrette lately. Also a great use of the dill could be a home made Tzatziki dip with falafel or this roasted Hakurei and Dill Oil recipe:

Turnips:

2 tbsp butter

1 large turnip, cubed

1 tablespoon (15 ml) olive oil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Dill Oil:

2 teaspoons minced fresh dill

1 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) lemon juice (approximately 1/2 a lemon)

1/4 teaspoon salt

To make the turnips: 1. Heat oven to 400°F. Melt 2 tablespoons butter in a 12 ovenproof skillet over medium-high. Working in batches, cook turnips, cut side down, until browned, 4-6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12-15 minutes. Transfer to a serving platter; keep warm.

To make the dill oil: Combine all the ingredients in a bowl and whisk together. Drizzle the dill oil over the grilled turnips and serve while still hot.

I hope everyone had a Happy Passover and a Happy Easter last week! Don’t forget to check out the little lambs when you pick up your CSA. They are looking pretty adorable right now.

See ya!

Farmer Carly