18 Aug

Meat, Tomato, and Mozzarella Stuffed Zucchini Cups

Meat, Tomato, and Mozzarella Stuffed Zucchini Cups

Serves 6-8

Ingredients:
2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef
12 oz. ground turkey
(use any combination of ground meat you’d like
1-2 tsp. seasoning of your choice….fresh herbs are preferred
salt and pepper to taste
2 C flavorful tomato-basil pasta sauce
2 cups mozzarella or other mild white cheese

Instructions:
Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then sauté onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and sauté about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and
Remove the onion, pepper, and garlic mixture to a bowl.

Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season selection of herbs, salt, pepper and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.

While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.

Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn’t need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.

Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.

17 Aug

Honey-Lime Sriracha Salmon with Cold Sesame Cucumber Noodle Salad

Honey-Lime Sriracha Salmon with Cold Sesame Cucumber Noodle Salad

 

A healthy honey marinated sriracha salmon served over a delicious spiralized sesame cucumber noodle salad!

Ingredients

FOR THE SALMON
1 1/4 pounds wild salmon
3 tablespoons freshly squeezed lime juice
1 1/2 tablespoons honey
1 tablespoon chili paste
1 tablespoon sriracha
3 tablespoons gluten free soy sauce
1 teaspoon fresh peeled grated ginger
2 garlic cloves, minced
1 teaspoon sesame oil
FOR THE CUCUMBER NOODLES:
4 large cucumbers, peeled and spiralized
1 clove garlic, minced
1/2 teaspoon fresh peeled grated ginger
1 teaspoon sesame oil
2 tablespoons gluten free soy sauce
1 1/2 teaspoons water
Optional for dressing: 1 teaspoon honey
Optional for serving: sesame seeds, spinach, green onions, cilantro or chives

Instructions

In a medium bowl, whisk together the marinade ingredients for the salmon: honey, chili paste, sriracha, soy sauce, ginger, garlic and sesame oil. Place salmon in a large ziploc bag and pour in marinade; refrigerate for 1 hour (no longer).
While salmon is marinating you can prepare the cucumber noodle salad: In a large bowl, whisk together garlic, ginger, sesame oil, soy sauce, water and honey, if using. Add cucumber noodles and stir to evenly coat the noodles; cover and place in the fridge until ready to serve with the salmon.
When salmon is ready to cook, preheat oven to 400 degrees F. Place salmon on a foil-lined baking sheet (important) and bake for 15-20 minutes or until salmon flakes easily with a fork. The salmon will take 15 minutes per inch of thickness. Mine is usually always perfect around 18 minutes.
Cut salmon into 4 pieces and serve on top of cucumber noodles. Sprinkle on garnishes like sesame seeds, green onions or cilantro if desired.

16 Aug

Garden News

Hawthorne

It’s been a week of “hurry and catch up”!  As I mentioned in the last newsletter, the plantings that were done a month ago did not germinate.  So….we planted all the crops again, and hallelujah,  they are all coming up!  We are hopefull that fall lasts a long time so there will be abundant harvests of late season crops.

There is a plethora of veggies in your share this week.  Among them are some TOMATOES!  There are still not a huge amount of them, but at least there are enough to get us started!  There will also be beets, carrots, scallions, Swiss chard, cucumbers, zucchini, patty pan, a small bunch of broccoli side shoots and basil.

Hawthorne berries are traditionally used as a heart tonic.  I make tinctures out of the fruit and it is an important addition to my herbal apothecary

I also make what I call a “Roadside Jam” out of these hawthorne berries, along with whatever other berries I have here on the farm…chokecherries, elderberries and  Oregon grape.  You can find all of these berries out in the wild!  I remember picking wild chokecherries along the country roads with my mom when I was a small child.  What fond memories.

I know you are probably getting a little bored with all of the summer squash and cucumbers.  But this is what the garden has been producing in abundance,  so we need to take advantage of the bounty,  There are many ways to preserve these veggies, and you will most certainly enjoy taking an entree out  of the freezer that you made with the summer harvest.

I hope you are all enjoying the cooler weather.  I know Wendy and I sure are!  I  look forward to seeing you all tomorrow from 4 to 6 PM.  If you are unable to pick up your share, be sure and let me know ahead of time, so that I do not make up your box.  I am unable to hold your box for later a later pick up.

14 Aug

Tubetti Rigate with Long Cooked Broccoli Leaves and Pecorino

Serves 4

INGREDIENTS

¼ pound mixed broccoli leaves, washed & large stems removed
3-4 tablespoons extra virgin olive oil
3 large garlic cloves, peeled, germ removed & thinly sliced
1 long fresh red chile, stem removed & minced
1 pound tubetti rigate or orcchiette
Salt, to taste
¼ cup grated pecorino cheese

PREPARATION

Bring 4 quarts of water to a boil in a saucepot. Add 2 tablespoons of salt and return to a boil. Add the broccoli leaves and bring back to a boil. Reduce the heat to a simmer. Cook for 1 minute. Drain and let cool. Squeeze the leaves gently, discarding the water. Chop the leaves finely. In the same saucepot, bring 4 quarts of water to a boil with 2 tablespoons of salt for the pasta.

Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the chopped broccoli leaves and cook stirring often to prevent them from sticking to the bottom of the pan. Cook for about 5 minutes reducing the heat if necessary to prevent browning. Make a space in the middle of the pan by pushing the broccoli to the sides. Add 1 teaspoon of the olive oil to this space, then add the garlic and chiles. Cook for about 20 seconds or so, until the garlic is cooked but not colored. Mix everything together and continue to cook very slowly until the flavors marry. This should take about 6-7 minutes.
In the meantime, add the pasta to the boiling water & give it a stir so that the pasta pieces do not stick to the bottom. Stir several more times while cooking. Cook the pasta until it is just done about 7 minutes. Drain the pasta, saving a cup of the pasta water.
Add the pasta to the broccoli & toss together with 2 tablespoons of the pasta water to moisten. Add more pasta water if too dry. Continue to cook on low heat for about 30 seconds. Adjust the seasoning with salt if necessary then toss with the remaining olive oil. Plate the pasta and sprinkle with the pecorino.

09 Aug

Garden News

It’s been such a pleasure working in the garden this past week.  We have actually been able to plant new crops of snap peas, lettuce, spinach, Swiss chard, radish, beets, Asian greens, carrots and more.  Now all we have to do is pray that the heat doesn’t return to the high 90’s in order to give those little seeds time to germinate.  The second plantings of cucumbers and beans are starting to climb their fencing, so it won’t be too long before you will have some more of them in your CSA share.

We use lots of leaf mulch this time of year, especially when we are planting new seed beds.  The leaves were saved from last year’s tree cleanup, so nothing is wasted.  The mulch helps to conserve the moisture in the soil, which is so important on hot sunny days when new crops are coming up.

It’s been wild berry picking time!  Although I grow these here on the property, they are still a native berry.  On top are chokecherries, and below, Oregon grape.

Oregon grape is sometimes referred to as “False Holly”  You can see why in this photo.  It is a low growing, ground cover like shrub that is evergreen.  The berries are challenging to harvest because the leaves are prickly!

This is the time of year when I do most of my preserving, canning and playing with the bounty that surrounds me.  The wild berries will be made into jams, chutney and flavored vinegar.  Other fruits and herbs will give their personalities to flavored oils, butters and other experimental concoctions.  It’s an alchemical process with such a wonderful assortment of inspirational vegetation.   So, this is a good time for you, too,  to take advantage of the beautiful organic produce that is grown here in the gardens and preserve some of the goodness for your own eating over the winter.  If you have never “put away” produce, I have lots of experience and recipes, so just ask!  I encourage you to find ways to become more self sufficient.  Right now, there is an over abundance of cucumbers, summer squash and basil that would be wonderful additions to your  freezer or pantry.

This week’s share will  include beets, carrots, scallions, kale, summer squash, shallots, broccoli greens and basil.  There will be a few tomatoes again, but it definitely is not a tomato year.  I am really disappointed and at a loss!  The heat was just too much for them.  Peppers are struggling,  too, but they are coming slowly.  Eggplants are showing promise.

03 Aug

Garden News – August 2nd, 2017

planting, organic farm produce and vegetables, garden, kate rossetto, billings, montana

What a difference a day makes!  It was only in the 70’s today!  Wendy and I felt like children with lots and lots of energy to keep working well into the afternoon.  The July heat had forced us out of the garden by 1 PM on the days that we worked and by that time were were sweaty, exhausted, dehydrated and quite bitchy if I might say so myself!

The challenges we have faced are not like any I have had to deal  with in all of my years of farming.  I always tell people that I fly by the seat of my pants most of the time, but that has been exceptionally true this year.  Just keeping everything watered has been a full time job.  We tried to plant new seeds of the lettuces, radish and other greens and they didn’t even sprout.  What a waste of seeds!  The tomatoes are full of flowers with a few fruits set, but they are not ripening.  I have talked to other growers around the area and everyone is having the same problem.  I think it is just too darn hot!  I am thankful that at least the summer squash and cucumbers are producing!

Today, Wendy and I took  advantage of the cool temps and bravely transplanted the broccoli, cauliflower and cabbages that were started  awhile back.  I had planned to get them  into the garden sooner, but I did not want them to succumb to the heat.  I hope we have a nice long fall, so that we can once again enjoy these cooler weather veggies.  Keep your fingers crossed!

It’s chokecherry picking time and my  next door neighbor has a huge shrub that she invited me to pick as she never uses nor wants them.  So far I have harvest over 35 pounds. Some of them went to the Fieldhouse, some up to Quality Food Distributing in Bozeman and some I will make into a lovely fruit vinegar.  I made some last year and it was a huge hit!  I have a few pounds left and there are more that I can get, so if you would like some let me know.

Your share this week will include the last of the beautiful broccoli, along with carrots, beets, a selection of summer squashes, swiss chard, slicing cucumbers, scallions, Genovese and Tulsi basils.  Pick up your share between 4 and 6 PM and be sure and bring your shopping bags of boxes.  I think it is supposed to be cooler again so it might actually be more pleasant to hang out visit!

02 Aug

Broccoli Salad with Bacon & Cheddar

This is one of my favorite salads in the summer using broccoli.  It was my mom’s recipe and I think she got it out of the Junior Women’s of Billings cookbooks.  Whenever I  make it I think of her!  Warm memories of us in the kitchen.

Broccoli Salad with Bacon & Cheddar

Yield: 6-8 servings

Ingredients:
1 lb. broccoli about 4 cups, cut into florets
6 slices cooked bacon, crumbled
1/4 cup chopped red onion, diced
1/2 dried white raisins or substitute dried cranberries
4 ounces sharp cheddar, shredded or cut into small cubes
½ cup chopped walnuts
1 cup real mayonnaise
2 tablespoons white vinegar ( I use cayenne wine vinegar that I make every fall)
1/4 cup sugar
Salt and pepper to taste

Directions:
In a large bowl mix together the broccoli, crumbled bacon, onion, raisins or cranberries, cheese and the walnuts.
In a small bowl stir together the mayonnaise, vinegar and the sugar. Add to the broccoli mixture and gently stir. Chill and serve.

01 Aug

Blueberry zucchini cake with lemon buttercream

Blueberry zucchini cake with lemon buttercream

Need to use up some of that Zucchini? This cake will surely hit that sugar craving spot and with the addition of blueberries, it’s got to be healthy, right? I found the recipe on Pinterest and it is a good one!

Blueberry zucchini cake with lemon buttercream

Ingredients
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups finely shredded and drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries (you can reserve a few for garnish if so desired)

Lemon Buttercream
1 cup butter, room temperature
3 1/2 cups confectioners’ sugar
1 lemon, juice and zest of (about 2 tablespoons)
1 teaspoon vanilla extract
1/8 teaspoon salt

Instructions
Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Lemon Buttercream
Combine butter, sugar and salt and beat till well combined.
Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
Fold in zest*.
*If you are piping this buttercream, I recommend leaving out the zest.

19 Jul

Garden News – July 19, 2017

We have zucchini, which means that summer is really here!  The cucumbers are now just beginning, too, so from now on there will be a plethora of both.  Just remember this when you start complaining that you are getting tired of eating them, because in the deep of winter, you will be missing their wonderful taste!

There are not too many things things in the garden that can handle this heat.  Even the tomatoes, peppers and eggplants aren’t sure if they want to set fruit.

We are starting early each day and harvesting before it gets too hot.  We began seeding our fall crops  this week.  That means that making sure the seed beds stay good and wet is a priority.  Seeds are typically planted shallow and the soil will dry out quickly in this heat.  We always use a light mulch over the new seed beds to retain moisture and keep the soil cool, but it is a challenge with daytime temps well into the 90’s.

Your share this week is another bounty  of goodness.  The last of the tender leaf lettuce, cabbage, beets, rainbow chard, braising mix (all cut up and ready to wash), scallion, dragon radish, haricot vert and basil.  I have some wonderful recipes listed below using some  of  the produce, so let’s get cooking!

Sautéed Greens with Creamy Polenta

First, cook the polenta which will take around 30-40 minutes.   Of course, before serving, add butter and Parmesan to the pot and then taste it, and add more butter and Parmesan.

Ingredients

  • 1/2 yellow onion, diced or 1/2 cup ramps, Chopped
  • 2 TB Extra Virgin Olive Oil
  • 1 Bunch Swiss chard, the greens roughly chopped and the stems sliced small. Use the whole plant. You can also use other greens like kale, mustards or spinach
  • 3 cloves garlic, minced
  • 2 pinches hot pepper flakes
  • Salt
  • Pepper
  • Parmesan cheese grated to taste

Heat a large sauté pan over medium high heat, add oil, wait 30 seconds and add onions, chard stems, pepper flakes and garlic.  Cook/sauté until they begin to color and the chard stems become tender, but still crunchy. Next, add the greens, lower the heat to medium and cover pan with lid and allow greens to cook for about 3-5 minutes. Taste, season with salt and pepper and serve over creamy polenta. Drizzle a little good quality olive oil over the dish and top with shaved or grated cheese.

Vietnamese Rice Noodle Salad
Recipe from DELANCEY, by Molly Wizenberg (Simon & Schuster, 2014)

Serves 2 to 3

Don’t be put off by the number of steps. The dressing can be made a few days ahead.  This salad is wide open to adaptations and a great vehicle for using up leftovers or odds and ends. Take the recipe and run with it, using whatever vegetables and cooked meats you have on hand. Though it changes the whole concept, try substituting hot freshly cooked rice for the noodles.

The dressing:

3 tablespoons fish sauce
3 tablespoons freshly squeezed lime juice
2 to 3 tablespoons light brown sugar
6 to 8 tablespoons water, to taste
1 medium clove garlic, minced
1 fresh Thai (also sold as “bird’s eye”) chile, minced

The salad:

8 ounces thin rice noodles (roughly the width of linguine)
3 or 4 napa cabbage leaves, thinly sliced crosswise (can substitute any other cabbage)
1 medium carrot, shredded or cut into matchsticks
1/2 cucumber, halved, seeded, and thinly sliced
1 handful chopped fresh herbs, preferably a combination of basil, cilantro, and mint
8 ounces cooked meat or shrimp, cut or torn into bite-sized pieces
1/2 cup salted peanuts, coarsely chopped

To prepare the dressing, combine the fish sauce, lime juice, 2 tablespoons of the brown sugar, 6 tablespoons of the water, the garlic, and the chile. Whisk well. Taste: if it’s too pungent, add more water, 1 tablespoon at a time. If you’d like more sweetness, add more brown sugar, 1/2 tablespoon at a time. Remember that you’re going to be putting this dressing on unsalted vegetables and noodles: you want the dressing to have a lot of flavor, but it shouldn’t knock you over. Pour into a serving bowl. (Covered and chilled, the dressing will keep for 3 days to a week.)
Bring a large pot of water to a boil. Add the rice noodles, and cook for 4 to 5 minutes, until tender but not mushy. Immediately drain the noodles into a colander, and rinse them well with cold water. Lay out a clean kitchen towel on the countertop, shake the colander to drain away excess water, and then spread the cooked noodles on the towel to drain further.
Divide the noodles between two or three good-sized bowls, depending on the number of diners, and top with the vegetables, herbs, and meat. Scatter the peanuts on top. Allow each person to spoon on dressing to taste. Toss well, and eat. (Alternatively, you can present this salad family-style: Toss the vegetables, herbs, and noodles in a mixing bowl and then mound them on a serving platter. Arrange the meat over the noodles, and top with peanuts. Each diner can scoop their own portion from the platter and dress it as they see fit.)
I will see you all tomorrow from 4 to 6 for your share pick up.  I thank you all again for your support of Kate’s Garden.  It really means allot to me and even though it has been so hot this season, I am still enjoying being able to provide vital nutritious food for you and your families.  Blessings to you all!

01 Jul

Simple Spring Greens and Radish Sauté Recipe

Keep your health on track with this scrumptious and vitamin-rich radish sauté.

SERVES 4

1 tablespoon butter
1/2 tablespoon olive oil
1 bunch radishes, sliced
4 green onions, sliced
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon celery seed
6 generous cups packed, chopped greens (such as beet greens and chard)
Salt and freshly ground black pepper, to taste

Heat butter and oil in a large nonstick skillet over medium heat. Sauté radishes for 3 minutes.

Add green onions and cook for 2 minutes. Stir in lemon juice, sugar, celery seed and chopped greens; sauté for 2 to 3 minutes more or until greens are wilted.

Season with salt and pepper to taste and serve.

 

28 Jun

Garden News – June 28, 2017

The garden is ever changing with all of the different weather patterns we have been experiencing.  Some days we start off wearing our sweat shirts and boots, and others, sleeveless shirts, shorts and sandals.  It’s always a guessing game.  I often wonder what the plants are thinking?  Should we come out and show our stuff, or shall we hide and shiver?

We have had a busy week, as usual, and the restaurant sales are starting to pick up.  Wendy and I have spent the last few days just harvesting and packaging.  We are done getting everything ready for the CSA pickup tomorrow and here is a list of some of the things you will be receiving.

A huge bag of beautiful braising greens. (broccoli rapini greens, green mustard, tatsoi, bok  choi, kale, mizuna. chard)
Daikon radish
Green Onions
Swiss Chard
Oakleaf Lettuce
Turnips
Arugula

Take advantage of the selection and abundance of greens, as there won’t be much more for awhile.  The weather is getting too hot for them. You can even cook with the radish greens. There will be more coming in the fall when it is cooler.

Now its time to start planting some seed again…more beans, beets, lettuce, cabbage, broccoli and cauliflower.  All of these will be either direct seeded into the garden or started in seeding trays in the greenhouse.

We started harvesting some of the lavender this week.  It is so gorgeous and fragrant!  We are taking orders for these beauties now.  100 stem bundles sell for $15.  They keep well and can be used in culinary delights as well as crafts.  Hang a few sprigs in your closet and put some in your lingerie and woolen drawers to add fragrance and moth protection.

I am including a recipe for you to use those greens!  I know some of you might be intimidated by them, but once you try them, you are going to love how adaptable they are.  I have lots of suggestions, so just ask!

Spicy Pork and Mustard Green Soup

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

Ingredients

4 Servings

½ pound ground pork
2 cloves garlic finely chopped
2 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
¾ teaspoon crushed red pepper flakes
½ teaspoon cumin seeds, coarsely chopped
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce
8 oz. wide rice noodles

Also try it with:
Beet greens, kale, chard, oriental greens or turnip greens

Instructions

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over.

Lavender Pistachio Lamb Chops

8 lamb chops (or a rack of lamb)
2/3 cup pistachios, toasted
1/2 cup honey
2 Tbsp culinary lavender
olive oil

Serve with parsnips or any root vegetable accompanied by a green salad. Preheat oven to 400 degrees. In a food processor pulse the pistachios and lavender until all nuts are broken up but not powdered. Season lamb with salt and pepper. Heat a heavy gauge or cast iron pan to medium high. Add enough oil to coat pan well. Add chops and sear well, turning once. Set aside. In a small saucepan heat honey just to warm. Dredge each chop in honey then in lavender/pistachio mixture. Place on sheet pan and finish cooking in oven for 10 to 12 mins. Let rest 5 minutes for chops or 10 mins for rack before carving. Serves 4.

For those of you who will be coming for the first time tomorrow, pick up time for your CSA is from 4 to 6 PM.  The gate will be open, so walk down the gravel driveway to the shop.  Be sure and bring your cooler, box or bags to place your share in to take home.  We will be waiting for you.  The address is 2055 Andromeda Ln.  Call if you need directions.  See you soon!
26 Jun

Garden News – June 26, 2017

After months of seed starting, transplanting, preparing and weeding, the garden is starting to strut her stuff!  It has been a little challenging keeping up with Mother Nature’s whims, but things are looking quite nice out there. 

I will have organic, free range eggs available this year. My friend Marlene, who lives on Independent Lane, has the best eggs I have ever tasted. She takes such good care of her girls. The eggs will sell for $4 per dozen. I will have 10-12 dozen the first week to see how they go. I don’t want her to bring more than I can sell for her. You can always call or email me and let me know if you want me to hold some for you, otherwise it will be first come, first serve!

I am excited to tell you that Bonnie Martinell from Boja Farms in Bridger is offering fruit, garlic and winter squash shares through Kate’s Garden as an additional service to you! I know how challenging it is to find organic fruit and produce that I may not grow, or grow enough of for preserving or storing for the winter. It is so important that  small producers like Bonnie and I are allowed to continue doing what we do!

How Pick Up Days Work

For those of you who purchased full shares, you will come every Thursday until the final share date of October 5th.

I have divided the half share group into two parts, and some of you will pick up the first week, and the others on the second week. From then on, you will come every other week for the duration of the season. This makes it easier for me, as I will have the same # of boxes to prepare every week.

Bodie and I are anxiously awaiting seeing some of our past subscribers and greeting our new members!
Your CSA full share subscription will be ready for pickup this week on Thursday between the hours of 4pm and 6pm at Kate’s Garden in Billings Heights (2055 Andromeda Ln). The gate will be open for you, so just walk down the gravel driveway. Be sure to bring your boxes, bags, or coolers to place your produce in. I welcome your quart and larger clamshells, grape sacks, egg crates, and items that you would normally throw away, as I can use them for packaging produce. No take-out food containers, please. If you have questions about what I can use, just ask. I don’t want to be a recycling business, but some of these items come in handy and then they are not being put into the landfill!
09 Jun

Chicken and Kale in Parmesan Cream Sauce

“Chicken and kale in a creamy and cheesy sauce makes a great topping for pasta.”

Ingredients:

1 bunch kale, stemmed and chopped
1/2 cup water
2 tablespoons red wine vinegar
1 pinch sea salt
6 ounces skinless, boneless chicken breast, diced
3/4 cup heavy whipping cream
2 tablespoons butter
1/4 teaspoon ground black pepper
1 (3 ounce) package grated Parmesan cheese

Directions:

1. Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
2. Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.

 

01 Jun

Strawberry Rhubarb Crisp Recipe

Strawberry Rhubarb Crisp

Serves: 6 servings
Ingredients

  • 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
  • 4 cups fresh strawberries, hulled and halved, if large
  • 1 1/4 cups granulated sugar, divided
  • 1 1/2 teaspoons grated orange zest
  • 1 tablespoon cornstarch (see note)
  • 1/2 cup freshly squeezed orange juice
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup quick-cooking (not instant) oatmeal
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • Vanilla ice cream, for serving

Directions
Preheat the oven to 350 degrees.

For the fruit, toss the rhubarb, strawberries, 3/4 cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix into the fruit. Pour the mixture into an 8×11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt, and oatmeal in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

25 May

We’ve got cucumbers, greens, broccoli, carrots, peas, onions, radishes, strawberries, and more. Every bed is full! We’ve even started harvesting some of the lettuce and mustard greens already for our restarurant sales. By the end of June the plants will be so big you won’t even be able to see the ground. Springtime is hard work, but we are full of anticipation. There’s nothing like being so connected to your food, you are literally watching it grow.