It was great to meet so many of you last week and of course to catch up with many of our returning members!

This week you are solo on your pick-up! If you have any questions or problems, please text 406-544-3854 and we are happy to help you!

There will be NO Meat CSA pick-up this week. This is our off week for the half meat shares.

This week around the farm we’ve been busy replanting any crops which have empty gaps, weeding lots and welcoming kiddos during our Week #3 of Young Farmer Camp. Ethan and Logan took the kids over to the pasture where our cows are grazing. They taught the kids about regenerative agriculture and what the positive impact of rotation grazing looks like up close. It was pretty cool to see the light bulbs going off in the kids as they began to see the difference up close and personal!

Our sons also started haying this week and are super happy with the abundance of hay this spring produced. When haying season hits, it gets kinda crazy around our house. Since they buck the bales as the evening begins to cool down, the boys are eating before AND after loading hay. It’s a whirlwind couple of weeks, but so fun!

The interns did a great job today putting the bags together! This is their 3rd week of work and they are really getting in the groove.

Here is what is in the bags today:

~Kale: If you like the Kale Salad kit at Costco, you’ll love this recipe: https://www.twopeasandtheirpod.com/simple-kale-salad/

~Broccoli! You guys are getting the first harvest of broccoli! That’s super special! It’s always a celebration when we start harvesting broccoli! With this cooler spring, the crop is looking good. Now, we gear up to maintain the plants through the heat of the summer with hopes of continuing the harvest all the way up to the hard freeze.

~Garlic Scapes: Some more of these seasonal delights this week! Here is a great link with some yummy ideas using garlic scapes! Hummus, anyone?! Yes, please!! https://www.seriouseats.com/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe

~Thyme: Seasoning

Thyme can season many dishes, including meats, soups, stocks, sauces, and roasted vegetables. You can sprinkle it on vegetables while roasting, add it to doughs and batters while baking, or pair it with poultry in stuffing. Thyme also goes well with fruit in desserts, such as a fruit salad.

• Herbal butter

  Thyme leaves release their essential oils best into fats, so you can blend chopped leaves into softened butter to make herb butter. This is a good way to preserve thyme for use during the winter.

• Health benefits

  Thyme contains thymol, which has anti-inflammatory, antiseptic, and antibacterial properties. Thyme tea can help with congestion by relaxing lung muscles and opening airways. Thyme may also have other health benefits, such as helping with coughs, blood pressure, cardiovascular disease, anxiety, stress, acne, teeth and gums, fungal infections, and Alzheimer's. To make thyme tea, boil crushed thyme leaves, cover, let it steep, and then strain.

• You can use fresh thyme in your cooking, or store it in the fridge for up to two weeks in a plastic bag. For longer storage, you can freeze it in ice cube trays or dry it with a food dehydrator or by air-drying. 

~Radishes

~Spring Onions: These are baby spring onions. They are tender and full of flavor. We use them like scallions. Be sure to use the green too! So fresh!

~Hot Sauce: We have this hot sauce made for our farm. This is our signature flavor. It’s hot but not unbearable. Just a nice little kick! We use it on everything!

We hope you enjoy your bag this week! Have a fabulous week!