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Farmdate + photos, this week's veggies, & a few of dem recipes you've been a'waitin'
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On Tap This Wk:

Full Shares
qt. purple and green beans, pt. cherry tomatoes, 1 heirloom tomato, romaine lettuce head, up to 2 zucchini, up to 2 chioggia beet bch, 1 garlic bulb, 2# mix of purple viking and yukon gem potatoes, broccoli head of your choice, and 1 melon.

Quarter Shares
pt. cherry tomatoes, 1/3# greens mix, up to 2 zucchini
BOOK YER NEXT FARMSHARE
(click here for details or to sign up)
The Peak Is Upon Us

 

ORDER THE FOLLOWING AT DEEP DISCOUNTS
IN 5 and 10 lb. INCREMENTS:

-- TOMATOES --
#1 Quality ($2/lb.)
#2 Quality ($1.25/lb.)

-- TOMATILLOS --
#1 Quality ($1.50/lb.)
ORDER UP TO FREEZE UP THIS RECIPE
 
We personally like to roast the veg before blending it up, but that's up to you. Put those peppers, onions, garlic cloves, tomatoes, and tomatillos in a pan with a little olive oil, put in the top rack of the oven, turn it to 350 for 15-20 minutes, then switch to broiler until ya get a little brown char on those puppies. 

-- BEETS --
#1 Quality ($1.25/lb.)

-- CARROTS --
#2 Quality ($1.25/lb.) (#2 means: forked, topped, etc.)

-- BASIL --
$6/lb.
(last call for pesto or dried herbs for days)

-- ZUCCHINI --
$.75/lb.

-- KALE --
#2 Quality ($1.50/lb. or bunched, your choice)
(#2 means: holey leaves)
Mixed yellow, green, and patty pan
As we roll into September with this Indian Summer, we can't help feeling bitterrootsweet about the imminent cooler weather ahead.  The thought of leaving the hot weather crops behind -- from tomatoes to peppers to eggplant to basil to melons -- tugs at our tastebuds.  With the exception of zucchini.  That can go to the North pole with father winter for all we care!  But riding the harvest train every week does get a little over-rated after about three months...

We're ready to put the winter squashes, potatoes, onions, and cabbages into storage for ongoing deliveries and markets;

[Sidenote: Gus of Stevensville's Flavorful restaurant has been providing us incredible access to his cooler.  Without it, we'd be hard pressed for space for the five weekly farmers markets we've been attending]

Ready to finish up the fall tray and field seedings of fresh greens, roots and chicories;

Ready to roll out the row cover and caterpillar tunnels to tuck in those tender crops for frosty nights;

Ready to finish putting up goods for winter, whether it's tomatilla salsa in the freezer or ma special spicy pickled carrots in as many jars as we can accumulate (have any??)

We can't wait for the pace to slow and the days to get a little shorter.  I've got sweet, tender winter greens in my thoughts -- spinach salads and quiches.  And I'm dreaming of deep and steep powder at Lost Trail and in the Bitterroot backcountry on my off days, betwixt winter CSA deliveries and planning seed orders for the 2018 season.

We're a little sleep-deprived and forgetful.  But we revel in endless summer, because every market day we can see the colorful bounty, racked and rollin' into your eyes.  Those moments are why we do what we do.
RECIPES
(It's Labor Day weekend, don'tcha know)
("So do, that darn kitchen thing!," Katie says)
PICTURE TIME
(this land is my land, this land is your land)






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Missoula Grain and Vegetable Co · 498 Cash Dr. · Stevensville, MT 59870 · USA

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