Youth Farm CSA Newsletter: July 23rd (week 8)

Miranda makes her famous Kale Chips. Photo by Cori Ash
On the Farm: Last week was a very busy, full, and fun week.  We started the week with our CSA harvest on Monday.  Tuesday we headed off to our second week of Mobile Market for the season, delivering and and selling at very low costs food to low income seniors and families in Missoula.

Tuesday night we headed over to the Burn St. Bistro, to fix up some eats for “An Evening at the Youth Farm”, an event we hosted on Wednesday.  

On the menu for the evening was an Asian influenced carrot beet slaw with toasted sesame oil, rice vinegar and ginger. A Tuscan kale salad with

Parmesan cheese bread crumbs and roasted pumpkin seeds. Roasted beets with baby onions,

Charlie and Geralee- cooking for party

a balsamic vinaigrette and feta, and of course Myranda’s kale chips.  All the Tom Roy teens and staff worked hard to prepare a beautiful spread as we opened our doors to Missoula for the evening.

Wednesday, the day of the event, was a busy one as well.  Luckily the Talbot teens work on Wednesdays and they all chipped in to do the final farm clean up, make flower

bouquets, and help set up. Thursday we were back to the CSA. Over the weekend, the Youth Farm was featured in the

Making flowers arrangements

Missoulian Garden Tour – where we opened up our doors to the public once again. Woow, it was a good, and big, week.

As for the food in your CSA share this week: Expect to find broccoli, lettuce, bunching onions, kale, peas, carrots, beets, cauliflower, basil, fresh garlic, zucchinis, and who knows there may be a few other surprises.

For the Recipe this week: Roasted Beet Salad.  A few folks have asked to get the roasted beet salad recipe from last weeks event, so here goes…

Cut your beets in large bit size chunks and place in a pan.  Add your bunching onions bulbs.  If you are inclined, slice up your carrots and throw them with the beets and baby onions. Toss the entire pan with olive oil and a bit of salt.  Place in a preheated oven at 350, and cook until you can put a fork easily into the beets (approximatley 25 minutes).  Let the beets cool, and then add a few minced garlic cloves, a few splashes of balsamic vinegar, feta cheese, and of course taste and adjust to your liking.  But thats it! Enjoy.

If you would like more information about the Youth Farm and our goings-on, please check us out at and, and check out more blog posts!