Youth Farm Newsletter: Welcome

bathtub of spinach
Welcome to the Youth Farm summer newsletter for 2013! This newsletter is geared toward those with seasonal produce, CSA shares (you know, a vegetable subscription at one of our four farms), or a love of transformations through digging in the dirt. This newsletter contains farm updates, a list your weeks harvests, recipes, food tips, photos and more. We hope you enjoy it.

On the farm. This spring we are busy planting and seeding like any spring, but this year we are also expanding the farm. Within the last month or so we have fenced a new acre of land (some of which will go into production this year), and we are currently building a cooler for crop storage.

As for the Youth Farm crew we are very happy to have five youth from the Tom Roy Youth Guidance Home employed at the farm. Starting tomorrow and running through summer break four other teen Youth Homes facilities here in Missoula will join the crew every week as volunteers. Lots of great things are happening!

putting up the cooler

What’s growing (and getting harvested) this week on the farm: Expect to find lots and lots of beautiful greens. Specifically there will be Chinese cabbage also known as pac choi, salad mix, spinach, arugula, head lettuce, kale, tatsoi, radishes, and maybe a few other surprises.  This is the time of year when greens are whats in season here in Montana — enjoy it now because our seasons are quick to change.

A Recipe, and a few ideas. 

This time of year I like to make a big jar of salad dressing and pretty much always have it out and ready to go on the counter. Once you master the art of making your own dressing you will never go back to buying the store bought versions.

Roasted Garlic Vinaigrette:

8 cloves garlic, roasted and peeled. (To roast garlic you can throw the whole bulb in the oven at 350 degrees. I like to wipe olive oil on the bulb and pour a small amount into the center of the bulb, which is the pointed side. Then I wrap the bulb in a small piece of tin foil and cook for about 8 minuted or until soft)

3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey (slightly warmed)
1 tablespoon fresh lemon or lime juice
Salt and freshly ground black pepper to taste
1/2 cup olive oil

Mix it all up in a blender, food processor or by hand. Double the recipe if you want to have lots around. Having a good dressing, a few different cheese options like parmesan, blue or soft goat, and a some roasted seeds or nuts on hand makes throwing together a fantastic salad super fun and easy. Fry up a nice piece of lean meat, sliced thin over the salad and now it’s getting serious!

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!