November 4 Whole Farm and Winter CSA
Welcome to the first week of Winter CSA!
Full Share: Peashoots, Parsnips, Sunchokes, Brussels Sprouts, Spaghetti Squash, Cippolini Onions, Broccoli, Thyme
Small Share: Peashoots, Parsnips, Sunchokes, Brussels Sprouts, Spaghetti Squash, Cippolini Onions
We are through the crazy time of Fall Festival on the farm and ready to settle into a nice routine of growing greenhouse greens and herbs and sharing the fall veg bounty with you! We have returned to Marketstyle pick up at the farm on Wednesdays 12-6pm. If you can’t make it during that time your produce is boxed up and stored in the backroom walk-in cooler. During the Winter Months (and only in the Winter) we pick up your produce from its drop off spot at Spire and Genuine and bring it back to the cooler here on the farm. You are welcome to pick up your box from the cooler any day from 8am-8pm. The door is never locked on the Marketstand but the door is sometimes hard to open. It swings both in and out, so you can push or pull it open. If you have never picked up from the farm before, give us a text, Jacy 406-599-2360 and Matt 406-599-2361 and we will show you around.
In your box this week we included Brussels Sprouts on the Stalk. We grow them very similar to Broccoli or Cabbage, but to make them fairly uniform size sprouts on the stalk we pinch out the top sprout the end of August. You can pop them off of the stalk and use in your favorite recipe. A new version I am trying this week is from my Gjelina Cookbook:
Charred Brussels Sprouts with Bacon and Dates
Sunchokes or Jerusalem Artichokes may be a new vegetable to you. They are the knobby, nutrient dense roots of Helianthus tuberosus a sunflower native to North America. You could plant these roots in your garden and have a 7 foot perennial sunflower next year or you can roast them! Sticking with my Gjelina cookbook for today- they a recommend:
Roasted Sunchokes with Parsley Salsa Verde
(Serves 4 to 6 as a side dish)
2 pounds sunchokes, cut into 1- to 2-inch pieces
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 cup Parsley Salsa Verde
Flaky sea salt
1/2 lemon
Preheat oven to 500 degrees. Put a large cast-iron frying pan on the center rack and heat until the pan is very hot, about 15 minutes.
In a medium bowl, toss sunchokes with olive oil and season with kosher salt and pepper. Pour them into the hot pan in the oven, spreading them out in a single layer. Roast, without stirring, until they begin to brown, 3 to 5 minutes. Give the pan a rough shake to toss the sunchokes, and continue cooking until well caramelized and soft but not mushy, about 5 minutes longer.
Transfer to a serving platter and spoon the salsa verde on top. Sprinkle with sea salt and squeeze a little fresh lemon juice on top. Serve warm or at room temperature.
The flat onions we included this week are an Italian heirloom, Cippolini onions. They are very sweet when roasted or caramelized. Start any dish with these tasty onions or roast them on their own!
I’m so excited to be in the time of year we can slow down and cook with the fruits of our labor, so share any tidbits or inspiration you have with us! And reach out with any questions you have starting the season. Next week I hope to share vegetable storage tips for you.
Happy cooking, Jacy