26 Apr

Garden News – April 26, 2017

Hello everyone,

Congratulations! You are all officially part of the Kate’s Garden 2017 CSA. I look forward to getting to know each of you better this summer – and for those of you who are new subscribers, meeting you for the first time. If you haven’t made your final payment yet, remember to please do so by Monday, May 1.

This newsletter is the first of many you’ll receive throughout through the CSA season. I like to keep my clients in the know about what’s going on the garden. Last week we finished transplanting many of our cool-weather crops: scallions, onions, spinach, lettuce, kale, mustards, tatsoi, sugar snap peas, and beets. We also seeded carrots and radishes. You can look forward to getting these veggies during the first few weeks of the garden season. I’m also growing pea shoots for the first time ever this year for Kalvin, owner and executive chef at J P Kitchen. If all goes well, the CSA clients might could get some pea shoots too!

If you’ve been looking around for local eggs, I am trying to have some here this summer from Marlene Wildin, a good friend of mine. Depending on how many her chickens produce, they’ll be available to buy for $4 a dozen each week when you pick up your CSA. I’m always looking for ways to use my garden to strengthen the community, and providing a space for other producers to sell their products is one way I live that value. I want to continue to provide other things I don’t grow to my CSA clients later down the road as well, like potatoes, garlic, apples and other fruits, which will all come from local producers.

One final, important note: When you pick up your CSA, one thing I ask of all my clients is to bring recycled containers. Start saving your plastic clam shells, like strawberry or tomato containers (no messy-food containers please). Grape pouches or other bags with zip ties are great for packaging produce too. I also use wine bottles around the garden to cover posts that stick out of the ground, so save those if you have them! The Earth gives so much to us, and it’s important that we give back to the Earth. Let’s take initiative and work together to keep trash out of the landfill.

So far, season 2017 is promising to be a good one. I’m looking forward to what’s to come, and as always, thank you for your support of Kate’s Garden!

All the best,
Kate

04 Apr

Garden News – April 4, 2017

Hello everyone,

The growing season is getting closer and closer, and it shows! This month I pruned all of the fruit trees and sprayed them with dormant oil spray, a natural insecticide, and liquid seaweed, a natural fertilizer. We always try to spray before the first buds break to catch the bugs while they’re hibernating. The greenhouse is also full of seedlings ready to be transplanted, and just last week I started outside with some pink lettuce and ruby streaks. These little plants are what will eventually be in your CSA. Don’t worry, they’re receiving plenty of tender love and care!

I want to thank everyone who has signed up for a CSA so far. When you buy from Kate’s Garden, not only are you supporting a small farmer, but you are helping bring Eastern Montana’s local food system back to life. So far I’ve sold 11 half shares and 4 full shares. I’m almost to my goal of 20, but I still have a ways to go. If you’re considering purchasing a share, act quickly – I need to know how many subscribers to grow for, and I’m starting seeds now!

Finally, I wanted to update you on the progress I’ve made getting my produce into local restaurants. Already, eight different restaurants in Billings have decided to source from Kate’s Garden: Lilac, The Fieldhouse, Walker’s, Juliano’s, J P Kitchen, Ember Cooking Company, Last Chance Pub & Cider Mill, and Seva Kitchen. Cooperation between restaurants and farmers is a huge step to building a stronger local food culture, and I’m so grateful to have this kind of support. You, too, can continue to support me by patronizing these restaurants. Let’s show them how grateful we are that they chose Kate’s Garden over Sysco!

It’s been a busy year, and this summer promises even more potential for us. I’ve decided to do a couple things in 2017 I’ve never done before. I’ve hired on a full-time intern, and together we’ll be participating in the Yellowstone Valley Farmers’ Market. Look out for my May newsletter for more updates on these exciting new changes.

 

All the best,

Kate

01 Apr

Kuchen Bars Recipe

Crust

1 c butter, melted
2 eggs
2 c flour
1 c sugar
1 tsp vanilla

Mix ingredients well and spread crust into a greased jelly-roll pan.

Fruit

4 c rhubarb, chopped

Arrange on crust.

Filling

4 eggs
2 Tbls flour
1 ½ c sugar
1 ¾ c cream

Mix ingredients and pour over fruit on crust. Sprinkle with cinnamon and bake for 30 minutes or longer until filling is set…50 minutes if deep dish.