August 4, 2021 Veggie Feast (CSA)

Notes from the Farm

Sorry for the interruption in the newsletter last week.  The kiddo and I were back in the Midwest visiting family and I was (gasp!) computer-less.  Leon had enough on his plate without learning how to operate wordpress.  So in short, to join the thousands of businesses in the U.S., we had a staffing shortage.  We are now back to our full capacity of 2 people.

Leon got a lot done while we were gone.  He kept everyone alive, including all the crops.  Moving water in this heat and aridity can be a full time job.  He also got most of the garlic harvested with some help from friends.  The garlic looks very nice this year!  Here’s what else is going well: zucchini! cucumbers! cabbage! The tomatoes and peppers seem to be coming along nicely too.  The onions are a bit slower this year, we are not sure why, but everyone will get a small, white sweet onion in their veggie share.  All in all the farm is running quite smoothly at present.  We feel very fortunate.  

This Week’s Veggie Feast

IMG_5224 (2)

Beets, Red Russian Kale, Green Cabbage, White Sweet Onion, Yellow Crookneck Summer Squash, Epazote, Parsley, Zucchini, Cucumber

New This Week

Beets are a versatile root which can be eaten raw, roasted, steamed, grilled, or boiled. Their natural earthy sweetness pairs well with olive oil, sour cream, vinegars, citrus, mustard, horseradish, dill, tarragon, onions, apples, and goat cheese. Red beets bleed and tint everything they touch but leaving the skin, tail, and at least 1 inch of the stems intact while cooking will help keep all those juices locked inside.


The dark green, red-stemmed Russian kale may be one of the sweetest greens in the kale family. Oddly, this is the first harvesting of kale for us this season. It started out very slowly and then decided to go through a yellow leaf stage. We were perplexed. It has settled into its groove though and recently produced large, tender leaves.

Red Russian Kale

Native to Europe, wild cabbage can still be found in its headless form that was known to be a source of food for ancient Egyptians, Greeks, and Romans. In Greece, the origin of cabbage was attributed to Zeus working himself into a sweat trying to explain two conflicting prophecies. Through years of cultivation, cabbage was developed into the large heads we are familiar with today. Of course cabbage can be turned into sauerkraut and makes for some great coleslaw, but this versatile vegetable also takes well to cooking, whether it is sautéed, braised, boiled, or grilled. Cooking cabbage gives off a pungent smell that is a result of a high concentration of sulphur compounds in the vegetable. The combination of thin slicing and brief cooking times can alleviate the strong flavor. Green cabbage pairs well with butter, olive oil, sour cream, cheddar cheese, parmesan, mustard, horseradish, caraway, dill, marjoram, potatoes, apples, apple cider vinegar, and lemon juice. Cabbage can last for a long time stored in a plastic bag in your vegetable crisper but its nutritive value decreases with time. Remove any wilted leaves before using.

Sweet onions tend to be lower in sulfur and higher in water content, giving them a mild flavor and perfect for eating fresh in salads and on sandwiches. These onions do not have a long storage life and will last best if stored in a cool dark spot. If the outside layers start to soften, peel and store in the refrigerator.

White Sweet Onion

The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any summer meal. Summer squashes, members of the Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each variety may have a distinct shape, color, size and flavor, all varieties share some common characteristics. Regardless of variety, all parts of summer squash are edible, including the flesh, seeds and skin. Some varieties of squash also produce edible flowers.

Yellow Crookneck

Epazote is a Latin American herb that comes with a very distinct scent and taste. Its aroma can be unappealing when raw, but will soften with cooking. Also known as wormseed and Mexican tea, epazote derives from the Nahuatl work epatzotl (epatl meaning “skunk” and tzotl meaning “dirty), which is descriptive of its wild taste.  Epazote is best used fresh but can be dried; hang upside down in a cool, dark, well ventilated spot. Once dried, store in a cool, dark spot.

If you won’t be drying the herb, it is great used fresh in rice and bean dishes. Roughly chop the leaves and add fresh to your burritos, quesadillas or enchiladas. Or try adding some fresh leaves to salsa verde. In cooking, epazote is typically used as whole stems or just the freshly chopped leaves that add a distinct flavor to Mexican and Caribbean food.  Whole stems can also be added to braising meat dishes and make a nice addition to tortilla soup.


Grilled Zucchini Ribbon and Kale Salad

zucchini kale salad

1 bunch kale
3-4 small zucchini
blue cheese crumbles

olive oil
lemon juice

Slice the zucchini into ribbons using a mandoline or vegetable peeler.

Tear the kale away from the stems in little chunks.

Lightly coat the grates of a grill with cooking spray. Bring the grill to medium-high heat and arrange the ribbons on the grates. Lightly sprinkle with salt and pepper.

Once you start to see browning where the grates are, you can use some tongs and just remove them from the grill. The ribbons are so thin, there’s no real need to flip and grill the other side.

To make the dressing, whisk together some olive oil, lemon juice, honey, and a pinch of salt and pepper.

Lightly toast your cashews.

Toss the kale with the dressing in a bowl. Arrange on a plate and top with grilled zucchini ribbons, cashews, and a good sprinkling of blue cheese.

adapted from:

Beet Risotto with Greens

beet risotto greens

(Serves 4)

Adapted from Vegetarian Cooking for Everyone

This recipe from Deborah Madison is delicious on its own or served with grilled salmon, lamb, or pork.

5 ½ to 6 ½ cups vegetable or chicken stock

3 tablespoons butter

½ cup finely diced onion

1 ½ cups Arborio rice

½ cup dry white wine

2 tablespoons chopped parsley

2 tablespoons chopped basil

2 to 3 medium beets, peeled and grated,

about 2 cups 2 to 3 cups greens (beet, kale, chard, spinach) stems removed and finely chopped

Salt and freshly milled pepper

Grated zest and juice of 1 lemon

½ cup freshly grated Parmesan

Have the stock simmering on the stove. Heat the butter in a wide, heavy bottom pot, add the onion and cook over medium heat until soft, about 3 minutes, stirring frequently. Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in half the parsley, the basil, grated beets, and the chard or kale. Add 2 cups stock, cover, and cook at a simmer until the stock is absorbed. Begin adding the remaining stock in ½ cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens or spinach. Taste for salt, season with pepper, then stir in the lemon zest and juice. Serve dusted with the cheese and remaining parsley.

Mexican Black Beans with Epazote

black beans epazote

1 pound dried black beans
3 cups chicken stock
3 cups water
2 large sprigs fresh epazote (or 2 tablespoons dried)
1/2 pound chopped fresh chorizo sausage
1 diced onion
2 diced carrots
2 diced celery stalks
1 tablespoon chopped garlic
1 tablespoon ancho or New Mexico chile powder
1 tablespoon ground cumin

Soak black beans overnight in cold water to cover. Drain and rinse.
Preheat the oven to 300°F. Place the beans, chicken stock and water, and epazote in a Dutch oven. Bring to a boil on the stove top, skim off foam, then cover and bake for 1 1/2 hours.
In a large, heavy skillet, brown chorizo sausage. Remove the chorizo, leaving the fat in the pan. Add onion, carrots, celery stalks, and garlic to the pan and cook over medium heat until the vegetables become soft.
Remove the pot of beans from the oven and stir in the vegetables and chorizo, along with ancho or New Mexico chile powder, ground cumin, and salt to taste.
Cover and bake for 1 hour, or until the beans are soft.


July 14, 2021 Veggie Feast (CSA)

Notes From the Farm

Sally Loves Vegetables!

This week everyone gets an enormous zucchini. There are all kinds of recipes out there calling for large amounts of zucchini. People make zucchini noodles, zucchini bread; you can dehydrate them and use them as backpacking food, or make flour….. or if you don’t want to deal with a gigantic zucchini you can feed it to Sally! Sally is an only child, which is pretty oddball for a pig, so she gets extra special treatment on the farm. She gets lots of veggies, some of her favorites are Swiss chard, lambs quarters, lettuce, amaranth leaves and we recently discovered she likes zucchini.

This is the last week of Napa Cabbage. We know you have gotten it several weeks in a row and we like to try to give you as much variety as possible, but it has grown really well this year, so we have lots. Some of the cooler weather crops, such as peas basically tanked. We planted them in early May when it was so chilly (remember that? remember chilly?) and everything was growing so slowly. Then Montana went into the immediate and lengthy heat wave. Well, peas do NOT like heat wave. And as much as we wish to have peas we have to work with the weather. We will replant later this month in hope of having fall peas, but that too is very much dependent on how long the warm weather lasts and if we have an early frost (peas don’t like early frost either). Wednesday folks will get a smattering of snow peas. Leon says he doesn’t know if they will last until Saturday.

This Week’s Very Green Veggie Feast

Cucumbers, Fennel, Chives, Snow Peas, Zucchinis, Napa Cabbage, Swiss Char

New This Week

As they sit, slicing cukes tend to soften, so they are best eaten fresh. Sliced thin, cucumbers are a treat on any sandwich or salad, served on a veggie platter or just eaten fresh with a sprinkling of salt. For a twist on a refreshing summer drink, add very thin slices of cucumber to sparkling water or as a garnish to gin and tonics. Cucumbers also make a refreshing, light salad or can be added to coleslaw.

Fennel, a plump green bulb with a mild anise flavor, is a member of the parsley family. There are three types of fennel: bitter and sweet which are used for herbs, and Florence fennel that provides a vegetable in the form of a bulb. Florence fennel is also known as finocchio, which is the general Italian word for fennel. Finocchio was developed in Italy during the 17th century and is often used to distinguish fennel grown for the bulb versus varieties grown for seed

Keep fennel refrigerated in a plastic bag, but try to use it sooner than later, as it tends to dry out quickly and the outer layers will brown.

A delicate member of the onion family, chives provide a discreet onion flavor that works well with egg dishes, mild cream based sauces, or as a garnish to salads or soups. Chives are best used fresh and added at the end of cooking. Snip them with scissors or cut with a sharp knife straight across. Store fresh chives in a plastic bag in the refrigerator.

Snow peas are flat, pale green pods with barely formed peas. These tender peas can be eaten whole, and are delicious fresh, steamed, sautéed, or added to stir fries.


Another recipe by my favorite foodie Deb Perelman. I haven’t made it yet, we are not too excited about using our oven, but it may be the perfect for a midnight meal!?

Summer Squash Pizza


  • 1 tablespoon olive oil, plus more for fingertips
  • 1 recipe pizza dough (below) or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be
  • 2 1/2 pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed
  • 1 1/2 teaspoons fine sea salt
  • 2 cups (8 ounces) coarsely grated gruyere cheese
  • 2 to 3 tablespoons plain breadcrumbs


Heat your oven to 500°F with a rack in the center. Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (as I do) with olive oil. Divide your dough in half and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together.

Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large bowl, toss together the zucchini and salt. Let stand for 20 to 30 minutes (more, if you have the time), until the zucchini has wilted and released its water. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds, being sure to break up any clumps of zucchini. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired.

Spread the zucchini mixture over the dough(s), going all the way to the edges of the pan and piling it a bit thicker at the edges, where it will brown first. Sprinkle messily with the bread crumbs.

Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, cut into squares and dig in.

Jim Lahey’s Basic Pizza Dough
This is halved and modified a bit

2 cups minus 1 tablespoon (250 grams) all-purpose or bread flour
1 1/4 teaspoons (5 grams) instant or active dry yeast
A heaped 1/4 teaspoon fine sea or table salt
2/3 cups (150 grams) room temperature water

In a medium bowl, stir together the flour, yeast and salt. Add the water and, using a wooden spoon or your hand, mix until well blended, about 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Continue using instructions above.

Source: The Smitten Kitchen

I have made these. Yummy! You could use the chives in place of the scallions.

Zucchini Fritters


  • 1 1/2 lbs zucchini (about 4 medium zucchini)
  • 1 tsp salt
  • 1/2  cup chopped scallions
  • 1/2 cup chopped fresh dill (or sub half with Italian parsley)
  • 1/2 cup crumbled feta ( or sub another grated cheese- jack, mozzarella, cheddar)
  • 1 large egg
  • 1/2 cup all-purpose flour (or GF flour)
  • 1/2 tsp baking powder
  • 1/4 tsp fresh nutmeg
  • ——-
  • 2 tablespoons olive oil


  1. GRATE AND SALT ZUCCHINI: Using a hand grater or food processor, with grater attachment, grate the zucchini. You need about 4 cups grated, placed in a med-sized bowl. Sprinkle with 1 tsp kosher salt, stir well, and let sit for 15 minutes, stirring occasionally. (This will release the water and give you light and crispy zucchini cakes!)
  2. In the meantime, prep the other ingredients and make the optional  Tzatziki Sauce.
  3.  After 15 minutes, place the salted zucchini in a strainer, and using your hand or a spatula, press down firmly to remove as much water as possible. Do not rinse. Pat dry with a few paper towels. You really want to get these fairly dry.
  4. Preheat oven to 350F
  5. MAKE THE BATTER: Place the grated zucchini in a bowl, adding dill, scallions, feta, nutmeg, and one egg. Mix well. In a separate bowl mix flour and baking powder together. Add flour mixture to zucchini, incorporating all. This will be a fairly thick batter.
  6. SEAR: In a heavy bottom skillet, heat 1-2 T olive oil or butter over medium heat. When the oil is hot, spoon ping-pong sized balls of the batter. Lightly sear each side until golden brown about 3 minutes each side, and place in a warm oven-either on a wire rack or on a parchment-lined sheet pan. Putting these in the oven will allow them to cook all the way through and puff up, without getting too brown in the skillet.
  7. Make these in batches, letting fritters finish at least 10 minutes in the oven, or until they puff slightly.
  8. Serve with a dollop of Tzatziki Sauce and dill sprig.

Source: Feasting at Home

July 7, 2021 Veggie Feast (CSA)

Notes From the Farm

I hope you have been enjoying the heat! Unfortunately the lettuce is not and we are sorry about that; we know many of you love your salad. We often companion plant the lettuce with the baby zucchini plants, but with the heat the zucchini plants grew so fast and so big that it soon shaded out the lettuce. We have also had poor lettuce germination in our seedling trays. We will keep trying! Most of the crops are thriving in the heat. We have been busy watering and mulching to help retain soil moisture.

This Week’s Veggie Feast

Veggie Feast July 7, 2021

Zucchini, Basil, Napa Cabbage, Swiss Chard, Garlic, Garlic Scapes and Mint

New This Week

Yellow zucchini

This versatile veggie can be sautéed, baked, stuffed, grilled, added to soups, and grated for baked goods. Zucchini contains a fair amount of water, which makes it perfect for salting. Salting improves texture and concentrates the squash flavor. Simply toss coarsely grated or diced zucchini with a small amount of salt, let it sit in colander for 15-30 minutes, then rinse and squeeze dry. Zucchini partners well with butter, yogurt, Parmesan cheese, garlic, dill, basil, marjoram, mint, lemon, walnuts, tomatoes, and peppers

Italian Basil

In my head fresh basil = summer. The pesto recipe below calls for pine nuts. Although absolutely delicious I stopped buying pine nuts about 20 years ago when they went to $30/lb. My taste buds are just not that sophisticated. I often substitute walnuts, but have used almonds, cashews, even sunflower seeds, whatever I happen to have in the pantry because in our house planning for dinner usually starts at about 3 pm.


Zucchini and Fresh Herb Fritters

zucchini herb

(serves 4)


For a vegan version of this recipe, replace eggs with ½ cup pureed silken tofu. Courtesy of Vegetarian Cooking for Everyone by Deborah Madison. This dish makes a great side dish or is perfect for a light lunch.

  • 2 pounds zucchini, coarsely grated
  • 2 eggs beaten
  • 1 bunch scallions, thinly sliced
  • 1 cup dried bread crumbs (panko)
  • 2 garlic cloves, minced
  • ½ cup chopped parsley
  • 1 tablespoon chopped marjoram or basil
  • 1 teaspoon chopped mint
  • Salt and freshly milled pepper
  • Olive oil as needed


Lightly salt the grated zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the remaining ingredients together except the oil and pepper. Quickly rinse the squash, squeeze out the excess water, and then stir it into the batter. Taste for salt and season with pepper.

Film a large skillet with olive oil. When hot, drop in the batter (1/4 cup makes a fritter about 3 ½ inches across) and cook over medium heat until golden on the bottom. Turn and cook the second side. Keep warm in a 200 degree oven until all the batter is cooked. Serve warm.

Greek Zucchini Salad

Raw Zucchini Salad with Kalamata Olives, Feta, Chickpeas in Glass Bowl


  • 4-5 cups diced zucchini from 1.5 lbs whole zucchini
  • 4 oz crumbled feta cheese
  • 15 ounce can chickpeas drained and rinsed
  • 1/3 cup chopped kalamata olives
  • 1/4 cup chopped shallot or red onion
  • 1/2 cup chopped parsley
  • 2 tbsp fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper or to taste


  • Mix together all ingredients.
  • Adjust seasoning as desired. Enjoy!

Source: Fifteen Spatulas

Pasta with Pesto Genovese

  • 1 pound (455 grams) dried pasta, any shape (shown here: gemelli; more traditional: trofie)
  • 2 ounces (55 grams) aged parmesan or pecorino romano
  • 2 to 3 garlic cloves
  • 1/4 cup (35 grams) toasted pine nuts
  • Kosher salt and freshly ground black pepper
  • Heaped 4 cups fresh basil leaves (3 ounces or 85 grams), from approximately a 5-6-ounce bundle with stems
  • 1/2 cup (120 ml) olive oil, plus more as needed

In a food processor: Cut parmesan into smaller chunks and use the chopping blade (main one) to grind the cheese until powdery. Scrape cheese into a bowl and aside.

Add garlic to empty food processor bowl and pulse a few times, until roughly chopped. Add pine nuts and pulse several times, until chopped very small, but don’t run the machine so long that it becomes a seed butter. Add a 1/2 teaspoon salt, several grinds of black pepper, and basil leaves, and run machine until basil leaves are finely chopped. With the machine running, drizzle in olive oil. Add 1/4 cup parmesan and pulse a couple times to mix. Add more salt to taste — I like between 1 to 1 1/2 teaspoons Diamond brand (less of any other brand) kosher salt total. Because I use it primarily as a pasta sauce, I want it well-seasoned.

By hand: Grate cheese on the small holes of a box grater. Finely chop garlic and pine nuts together on a cutting board. Add basil leaves and continue to chop until they’re minced. Scrape into a large bowl, add salt and pepper, and drizzle in olive oil, stirring. Add cheese, stir to combine. Season with additional salt to taste.

Both methods: You can use this right away or keep it in the fridge for up to a week.

To assemble: Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. We do not finish this sauce with pasta water over heat (which cooks it further) so aim for the final doneness you prefer. Drain and transfer to a large bowl. I usually let it cool a bit from here because I like pesto on lukewarm or room temperature pasta. When you’re ready, add half of pesto sauce and stir to coat, then add more, a spoonful at a time, until you pasta is as sauced as you like. Add a few drizzles of olive oil if needed to keep sauce moving. Finish with extra parmesan and serve as-is or with a few extras (see below).

Extras: I usually serve pasta with pesto with white beans, halved cherry tomatoes, and bocconcini (or tinier) mozzarella, and grilled and marinated zucchini, either to eat alongside or to stir in, your choice. To make the zucchini, cut a couple zucchini (or shown here, pattypan squash, hoping that flower-shaped slices would entice my zucchini-resistant kids) into thin slices; drizzle with oil, salt, and pepper. Grill or broil until dark brown in spots on both sides. Toss with salt, pepper, 1 to 2 tablespoons of red wine vinegar, and 2 to 3 tablespoons of olive oil, and a spoonful of capers. Serve at room temperature. P.S. Sometimes I entirely skip the pasta and just put this pesto on the beans, zucchini, tomatoes, and mozzarella. This has a similar flavor profile.

Source: The Smitten Kitchen

June 30, 2021 Veggie Feast (CSA)

Notes From the Farm

We continue to have balmy weather. The plants love it as long as we keep the water moving. This week you will have a very green selection of vegetables and herbs. You can eat it all raw and minimize the heat! Below are some recipes that include all the veggies in your box/bag (except the lettuce). Happy eating and stay cool!

This Week’s Veggie Feast

Napa Cabbage, Parsley, Bunching Onions, Fresh Garlic, Lettuce mix

New This Week

Napa Cabbage

Pale and crinkled, Napa cabbage resembles a vegetable football that is lighter in flavor than a green or red cabbage.  With its mild flavor, napa cabbage is perfect for an Asian style coleslaw, stir fries, or use the whole leaves for stuffing.  For those of you who love fermenting vegetable projects, napa cabbage will make some excellent kimchi.  Searching for ‘kimchi, will give you several ideas on how to make and use kimchi. Napa cabbage does well stored in plastic bags in the refrigerator.  Cabbage can last for some time in the fridge but its nutritional value will decrease with time.


Parsley is one of our favorite herbs on the farm. It is vibrant green, packed full of vitamins (A, C & K), lasts the whole growing season and is used in so many types of cuisine. It stores well in the fridge too.

Bunching onions

Using green onions is fairly straightforward since the only inedible part is the very root end, which needs to be sliced off.  The white base can be cooked or added raw to salads, while the green tops are used as a raw garnish.

Fresh Garlic

One of the wonderful things about garlic is that you can use it in so many stages of its development. We had the scapes or flowering heads one week, and now we have fresh green garlic. This culinary herb has not been cured for winter storage.  It should last for up to two weeks stored in a crisper. Fresh garlic is milder than mature cloves so feel free to use a healthy dose in cooking. One of the perks of young garlic is that you don’t necessarily need to peel the cloves, the skin is tender enough to consume.


Parsley Hummus


  • 2 cups cooked chickpeas
  • 2 large garlic cloves, peeled, cut in half, green shoots removed
  • 2 cup flat-leaf parsley leaves
  •  Salt to taste
  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil, plus additional for drizzling if desired
  • 3 tablespoons sesame tahini, stirred well if the oil has separated
  •  Plain low-fat yogurt as needed


  1. (Optional step): If you want to take the time to do this, remove the papery outer shells of the cooked chickpeas by gently squeezing them between your thumb and first two fingers. Discard the shells.
  2. Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowl. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas, parsley and salt to taste and process to a coarse purée. Stop the machine and scrape down the sides of the bowl.
  3. Turn on the machine and add the lemon juice and olive oil with the machine running. Add the tahini and process until the hummus is smooth. It should not be too thick or dry. If it is, thin out as desired with yogurt or water, or with the broth from the chickpeas if you cooked them. Season to taste with salt. Scrape out into a bowl or mound on a platter. Run a fork over the surface and drizzle with olive oil if desired. Serve with crudités or pita bread.

Source: NYT Cooking

Walnut Parsley Pesto


  • 1 cup shelled walnuts, about 3 1/2 ounces
  • 2 cups chopped parsley, about 1 bunch
  • 1/2 cup grated pecorino or parmesan cheese
  • 3 garlic cloves, roughly chopped
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil


  1. Pulse ingredients in food processor:Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.
  2. Drizzle in the olive oil:While the machine is running, drizzle in the olive oil just long enough to incorporate the oil, about 20-30 seconds.Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled.Use with pasta or as a spread on bread or toast.

Source: Simply Recipes

Napa Cabbage Salad


Napa Cabbage Salad

  • 1 large head napa cabbage, washed and finely-chopped
  • 7 scallions, trimmed and thinly sliced (white and light green parts only)
  • 2 medium carrots, peeled and cut into matchsticks
  • 1 red pepper, seeded and cut into matchsticks
  • ½ to ¾ cup fresh cilantro leaves, roughly chopped
  • 2 to 3 tablespoons sunflower seeds (I use raw sunflower seeds)
  • 1 to 2 tablespoons sesame seeds (I use un-hulled sesame seeds for added calcium)

Tamari-Sesame Dressing

  • ¼ cup rice vinegar
  • 3 ½ tablespoons cold-pressed olive oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon reduced-sodium tamari
  • 1 tablespoon pure maple syrup


  1. In a large serving bowl, combine the cabbage, scallions, carrots, red pepper, and cilantro.
  2. In a small bowl, whisk together the rice vinegar, olive oil, sesame oil, tamari, and pure maple syrup until emulsified.
  3. Pour the dressing over the salad, thoroughly toss to coat, and sprinkle with the seeds.


This salad holds up well even a day or two after being tossed in the dressing thanks to the cabbage. Just keep it refrigerated in an airtight container for best results.

Source: Blissful Basil

Lamb and Beef for Sale

We are thinning our sheep herd. We have pastured Katahdin/ Barbados cross lambs. Lambs are sold whole and processed at North American Foods (unless you want to buy one as a live lawn mower).

Pasture raised beef is sold by the quarter, half or whole and also processed at North American Foods. Please contact Leon if you are interested. You can catch him by phone, email or stopping by the O’Hara Market on Wednesdays from 4-6 pm.

June 23, 2021 Veggie Feast (CSA)

Notes From the Farm

One thing I have noticed over the 20 years that I have been working in agriculture is non-farm people really like talking about farming, at least in Montana. I find that when I am in a social situation with acquaintances people always inquire about the farm. If I am in a group of strangers I pray that no one asks me what I do for a living because once the farm thing leaks out it becomes more like an interrogation. At first I thought, well, they are just making conversation. But I started paying attention; the counselors, real estate agents, receptionists, computer programmers, nurses aides, etc. were not getting the rapid-fire questions and the intense eye contact. I don’t know what images or ideas a small farm carries for people…wholesomeness, freedom, independence….not having to sit at a desk all day?

The problem I have with the farm  interrogation  , ahem, conversation is that (unlike Leon) I just don’t have a lot to say on the subject.  Prepare the soil, plant the seeds, water the seeds, weed the crops, harvest, ka-bam you’re done.  Or as one of our fellow local farm friends said to me one day when I asked about his life “I walk through the gate in the morning and 8 to 12 hours later I walk out of the gate.”

One thing I do want to talk about though is cilantro.  I am sorry to those whose genetic makeup reduces the lovely, vibrant, green flavor of cilantro to soap.  I know what soap tastes like (thanks Mom) and it’s a cruel, cruel world that some peoples tastebuds perceive the flavor of Dawn rather than fresh tanginess.  Every growing season I become infatuated with a different crop.  Last year it was red cabbage, the year before that Baby Pam pumpkins.  This year cilantro may be the one.  The recipes I give below all highlight cilantro.  We haven’t made the Cilantro Lime Rice, but the Peruvian Green Sauce is amazing (I made the vegan version and used sunflower seeds in place of cashews ’cause that’s what we had).  My family caught me eating it by the spoonful.  The Cabbage Slaw is pretty darn good too, and part of a fish taco recipe which was one of the BEST meals of the year for me. 

This Week’s Veggies

Cilantro, Garlic Scapes, Swiss Chard, Spicy Greens, Oregano, Romaine Lettuce, Asparagus

New This Week


Cilantro pairs well with Thai, East Indian, Chinese, and Mexican cuisines. Cut the ends off the bunch of cilantro and store upright in a glass with a small amount of water. Covered loosely with a plastic bag and stored in the refrigerator, cilantro will last for several days.

Garlic scapes

Garlic scapes are the flower top off hardneck garlic. They look like a long green, curly pencil. The entire scape is edible, but there can be a tough section at the base of the yellowish-white blossom that could use more cooking time.  The green stems are most commonly cut into small pieces and cooked. Scapes are cut before the plant starts to fully flower, and provide a mild fresh garlic flavor that is great added to any dish where you would use a garlic clove. The sugar content is a bit higher so fresh scapes are best added towards the end of cooking to avoid any burning or bitter flavor. The scapes need to be stored in a plastic bag in the refrigerator and are best used fresh since they do not store like whole garlic bulbs.   Garlic scapes are mild in flavor so you can add extra when substituting for garlic cloves.  They are a great addition to breakfast scrambles and stir fries.

Swiss Chard

Most greens need to be stemmed before cooking, as the stems are too tough to eat.  Swiss chard is the exception. These rainbow-colored stems have a similar texture to celery and can be used as such.  The light green, gently-lobed rutabaga greens can be treated like a mild mustard green.  Added to a stir fry, cooked greens, or cooked with bacon, these greens will bring a nice mild bite to the dish.

Chard stems and leaves can be treated as two separate vegetables. The stems can be treated like celery and generally need to be cooked longer. Leaves can be versatile; doing well as a quick sauté, added to soups, savory tarts or braised. Using a knife or your hands, remove the leaf from the stem and cut separately.

If you or your family likes to make pizza, try putting the Swiss chard on pizza in place of spinach. If the leaves are tough, blanch them first. Otherwise cut leaves into bite size pieces.


Cilantro Lime Rice

An easy healthy recipe for Cilantro Lime Rice that is made on the stovetop. Make this with brown or white basmati rice ( or jasmine!). #rice #cilantrolimerice #mexicanrice


  • 3 tablespoons olive oil
  • one small white onion, diced (1 1/2 cups)
  • 4 garlic cloves, rough chopped
  • 2 cups white basmati rice (see notes for brown basmati rice)
  • 4 cups water
  • 1 1/2 teaspoons salt
  • 1 tablespoon ground coriander
  • 1–2 limes- zest and juice
  • 1/2 cup cilantro, chopped, leaves and tender stems
  • 3 scallions, sliced


Over medium heat, using a lidded saute pan or wide pot, saute onion and garlic in oil until fragrant and tender, 4-5 minutes. Add rice, saute 1-2 more minute, coating each grain, then add coriander, 1 tablespoon of the lime zest (save rest for garnish)  and 1 1/2 teaspoons salt.

Give a stir and add the water. Bring to a rapid boil. Cover, lower heat to low (gently simmering).

Cook 20-22 minutes or until all the water evaporates.

Fluff with fork, squeeze with lime juice (3-5 tablespoons) and right before serving, toss in the chopped cilantro and scallions.

Fluff again, taste and adjust salt and lime to taste.



If making ahead, add cilantro and scallions right before serving!

If using Brown Basmati Rice plan on almost double the cooking time… 35-40 minutes (unless you soak the rice beforehand). Make sure to read package directions adjusting the liquid if need be.

Source:  Feasting at Home

Peruvian Green Sauce (Aji Verde)

Peruvian Green Sauce called Aji Verde is a spicy flavorful cilantro based condiment


  • ½ mayo or sour cream (or 1/3 cup cashews and 1/3 cup water -vegan option, see notes)
  • ½–1 jalapeño or 1/2 a serrano chili (use less for less spicy, you can always add more to taste)
  • 1 fat garlic clove
  • 1 cup chopped cilantro- thin stems ok.
  • ¼–1/2 teaspoon salt
  • a squeeze of lime juice (1 tablespoon)


Place all ingredients in a blender and blend until smooth, scraping down sides if need be. ( See notes for vegan)

Blend until creamy. Taste. Adjust heat, salt and lime to your liking, adding more of each if you want. You want this slightly salty.

Store in an airtight container in the fridge for up to 4 days.

Makes 3/4-1 cup.


A note on Peruvian Green Sauce ( Aji Verde): Mayo is traditional. I prefer sour cream, or a blend of sour cream and mayo. Or the vegan version below!

VEGAN PERUVIAN GREEN SAUCE:  Instead of mayo, substitute 1/3 cup raw cashews and 1/3 cup water, and use 1/2 teaspoon salt.  Blend cashews and water first- in a high-powered blender. (If your blender is not “high-powered” soak the cashews in water for 4 hours first, so they soften a bit.) Blend until creamy then add remaining ingredients- chilies, cilantro, garlic, salt and lime. Taste and adjust heat and salt to your liking. You want this slightly salty.

Source: Feasting at Home

Cilantro Lime Cabbage Slaw


Simple tasty Grilled Fish Tacos with a delicious Cilantro Lime Cabbage Slaw- a "go-to" healthy dinner that be made in 30 minutes flat. | #slaw #fishtacos #tacos #cabbageslaw


  • 1 pound thinly sliced or shredded cabbage ( green and purple is nice)
  • ½ teaspoon kosher salt, more to taste
  • ¼ cup thinly sliced red onion, more to taste
  • ½ cup chopped cilantro (packed), ½ of a large bunch
  • ¼ –½ of a jalapeño, finely chopped, more to taste
  • ¼ cup fresh lime juice, more to taste
  • 2 tablespoon olive oil


Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste– you want this to taste tangy and flavorful.

Source:  Feasting at Home