April 22nd Whole Farm CSA

Full Share: Carrots, hakurei, spicy mix, spinach, chives, garlic

Half Share: Carrots, spicy mix, spinach, chives, garlic

This is meat week! Don’t forget to grab your labeled package of lamb from the freezer.


Another wonderful week at the farm, and another great CSA! This will be one of our smallest veggie boxes of the year as we transition from produce in the greenhouses to produce outside.

This week at Gallatin Valley Botanical has been full of catching up after that quick cold spell. Over on the vegetable side, the crew was busy getting a variety of Alliums in the ground. Allium refers to a genus of plants that includes onions, leeks, shallots, scallions, and quite a few other relatives. The crew has found that the quickest way to plant the scores of onions and shallots going in the ground, is to enlist the help of the tractor with the water wheel attachment. The water wheel is a neat contraption that allow the crew to ride behind the tractor and plant straight into the ground. The transplanter makes a hole in the soil and also releases a steady stream of water to help soften up the soil for planting and give it moisture while we wait for rain (or snow) or to irrigate new transplants. Another bit of exiting news, over on the Rocky Creek side of the farm, is the twin baby lambs born the other day.

This weeks CSA includes one of my favorite breakfast combos, Chives and eggs. Using the eggs and chives, you can start your morning of with a savory omelet. Our micro Greens also make a lovely garnish.
Chives Omelet Recipe!

Ingredients:

  • Eggs – Use room temperature eggs for fluffy eggs.

  • Chives – The more the merrier. Just cut them into small pieces and add them to the beaten eggs.

  • Oyster sauce – This is indispensable in every Asian kitchen. It is like magic in a bottle, adding a savory umami kick to every dish!

  • Fish sauce – The secret ingredient that completes the taste.

  • Sesame oil

  • White pepper

How To Make:

  • Cut the chives into small pieces and set them aside. In a bowl, beat the eggs.

  • Season the eggs with all the seasoning ingredients.

  • Add the chives to the eggs.

  • Heat the oil in a wok or skillet over high heat. Pour the eggs into the wok or skillet and swirl them around to coat evenly. As soon as the sides begin to cook, flip the eggs over.

  • Continue to cook until the eggs turn light brown or are set. Break the omelet into pieces if you like. Dish it out and serve immediately.

  • (I recommend adding the micro of your choice as a garnish!)


Jacy Rothschiller