Whole Farm CSA-Week of May 8th

Full: Lettuce mix, mustard greens, broccolini, chard, scallions, parsley, micro greens, cilantro micros

Half: Lettuce mix, broccolini, scallions, parsley, micro greens, cilantro micros

Howdy fellas!

What a busy first couple of weeks of nice weather. Oh have we’ve been getting our transplanting muscles intact, as Jacy has said! It’s been so lovely to soak up the sun alongside the plants in the field. I always think that farmers run on sunlight in a similar way to plants. We feed off the sun’s rays and love to be one with nature while nurturing the plants and soil. Organic farming attracts a certain kind of people, and GVB has Bozeman’s best! The farm creates a community of scientists, nature enthusiasts, people who enjoy the farming lifestyle, and people who love to work with their hands to be more present and connected to the earth. If you’re looking for an activity that helps you feel more grounded, come volunteer for a day and see how rewarding a day of farming feels!

In other news, we’ve got loads of veggies. Last night I made a delicious salad with garlic roasted broccolini and chickpeas on our lettuce mix. I topped it with scallions, feta cheese, micro greens, and a parsley- lemon vinaigrette. I imagine this salad would be even better with your monthly chicken (grilled).

Dressing Recipe:

  • 1/2 cup minced fresh parsley

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon lemon zest

  • 1 small clove garlic, minced, optional

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon dry mustard

Ellis is cheesing for his morning belly rubs!

First Peony Bloom!

Thanks for listening and wanting to stay involved with your local food systems and farm to table process!

Carly

Jacy Rothschiller