Rolling with the farmies

Garden City Harvest has four farms in our fair city of Missoula: Orchard Gardens, PEAS Farm, River Road and the Youth Farm. Each farm has its own flavor (forgive the pun), created by the farmer, Mother Nature and specific programs that might happen at the farm (like community gardens or youth development).  It is cooler up the Rattlesnake at the PEAS Farm. Scattered showers can hit harder on one part of the city than another.  Hail might ding one farm and not another.
This, my friends, is why we aren’t able to offer a complete list of vegetables for each of our four farms.  Instead, we look at what the farms have on the horizon, and the basics that everyone has now.

So, what’s up this week?

tractoring

Beets

These keep, so bag ‘em and put ‘em in your fridge if you aren’t ready to deal.  If you are. . . go simple (basil beet salad, using ingredients that will be this week or soon after in your CSA), or go big (beet caviar). Or go breakfast.

Cabbage

We’ve had cabbage for a week or so now. . . Might it be time for sauerkraut?  Packed with probiotics along with the vitamins cabbage carries with it, raw sauerkraut is awesome.  And it extends the life of your lovely cabbage.  My favorite sauerkraut recipe is by Diane Sanfilippo.

Cabbage is also a great topping for tacos, a great bed for salads, and yummy roasted in the oven.

Basil

Oh, basil.  A great Italian herb, and SO MUCH MORE.  Basil got me in trouble last weekend, when my friend made Moscow Mules with basil. (This one uses a basil syrup — not necessary!  Just muddle the stuff – the ginger beer has plenty of sweetness.)  There are so many cocktails that taste so good with a little basil involved.

Now that summer squash and zucchini are in the mix, basil tastes great sauteed with them and a little Parmesan.  Add eggplant and tomatoes when they come on and you’ve got yourself an amazing ratatouille.

PEAS summer school students with GARLIC!

Garlic

Garlic keeps. And makes almost anything tastes better.  So I am guessing you know what to do. (CHEER!)

Kale

Kale is all over the internet, so I am guessing you can find some great recipes.  Kale chips will almost assuredly be a hit at the kid table.  If you find a recipe that tells you to roast at anything higher than 325, keep looking!

This is just a lovely meatless meal — beans and kale on toast.

And the Smitten Kitchen just does kale right. Check out their Kale Files.

In the Crystal Ball:

I see cauliflower

Cauliflower is great roasted, in stir fry, etc. etc. But have you tried making it into rice or faux-tatoes?  A great way to mix up your rice dishes and add nutrition to your meal.  This cauli-mash sounds cauli-awesome (yup, as usual, bacon included!).

I see cucumbers

Great to add to fresh salads, sandwiches, cocktails with basil. . . I love this Cucumber Radish Gazpacho. And a few ideas from the Kitchn.

A few reminders. . .

  • Eat veggies for breakfast! With eggs, in a hash, in a smoothie.
  • Use your cabbage and collards for sandwich lettuce wraps
  • Salads are a great veggie dump! Here’s some inspiration from Love and Lemons.
  • Feel no guilt if you have to compost or toss some of your veggies. This is about fun and exploration.  It’s bound to happen.

 

An EVST student and his freshly harvested carrots (you'll likely be seeing them this week, too)