Red Barn

~Week 18~
Basil

Chives

Spicy Stir Fry Greens

Heirloom Carrots

Garlic

Hot Pepper Mix

Boiling Potatoes

Tomatillos

Week 17

Week 17

Boiling Potatoes

Head of Bok Choy

Hot Pepper Mix

Basil

Chives

Tomatillos

Shallots

Parsnips

Ice in the Air

Week 15

Heirloom Tomatoes

A little of Everything Pepper Mix

  Bulgarian Carrot Peppers

  Cajun Belle Peppers

  Hungarian Hot Wax

  Beaver Dam Peppers

  Black Hungarian Peppers

Basil

Swiss Chard

Garlic Bulbs

Garlic Pearls for Soup

Fennel

Onions

I'm so happy with the peppers this year. The greenhouse providing this vitality. I love the Bulgarian Carrots living up to their name and the Beaver Dams are a color of their own. There really starting to accelerate with sun the lower in the sky keeping the greenhouse so comfortable and inviting for heat lovers.  

Week 16

3.5 lbs Zucchini and Yellow Squash

Garlic

2 lb Tomatoes

Southern Frill

Fordhook Chard

Basil

Fennel Herb

Chives

this week we're experiencing a consistent freeze warning and are doing everything we can to extend the season using row covers and a double tunnel system. still it's a real challenge since we can buffer only about 8 degrees at the most and it will be in the 20's again tonight. the double tunnel system is working well during this transition seasons. fall being easier to manage with warmer soil radiating at night. at this point with even lower temps we're hoping for the best. the tomatoes have a prominent place in the tunnel being double covered. they seemed to make more direct strides toward the land of red today but i'll be watching gauge for a late night harvest.

Week 14 Adventures

After a week of threatening hail, freezing temperatures and digging up more garlic we went exploring in some new terrain in beautiful Northwest Montana. These usual gardening challenges this time of year are just that-yet another opportunity to defy what seems nearly impossible and so rewarding when the crops survive.

So, this weeks hearty crops include a mix of Organic Purple and Heirloom Yellow Dr. Wyche's Tomatillos. There's a hint of lemon in every bit and delicious as salsa, diced in quinoa or eaten fresh. You'll also find some superschmelz kohlrabi. We remove the harder outer shell and slice the bulb for stir fry or eat raw.

Week 14 Food Share

Tomatillos

Spicy Greens

Fordhook Chard

Kohlrabi

Red Cabbage

Garlic Bulbs

Garlic Pearls

Basil 

Garlic Bulbs can be stored in a cool dry place if you're not devouring them on a daily basis. We refrigerate the garlic pearls for soup or place one in a mason jar topped with grapeseed or olive oil and leave to infuse. 

Week 12 and 13 Food Share

Last weeks share

 Parsnips

 Heirloom Egyptian Beets 

Purple Top Turnips

Heirloom Tomatoes

 Mint 

Basil 

Northern Lights Chard, 

Red Russian Kale

Zeno Fino Fennel

Shallots

*Mint Chutney Recipe*  

This weeks share

 Hot Peppers

Red Russian Kale

Fordhook Chard

Potatoes

Chives 

Basil

Red Cabbage or Radicchio

Asian Greens

Garlic

Garlic Season is upon us. A 10 month crop I love. The hardneck garlics are being pulled over the next couple of days and so far it's looking great. We'll have plenty of bulbuls for oil and hardnecks and softnecks will also be available as they cure out. 

The Garlic Team last year of Talus, Mela and I put in some days harvesting the crop and planting it out for seed. As much as I wanted Mela to really see this crop through her commitment and purpose for emerging hope and growth was channeled among many of her projects including growing garlic.

~Here's this weeks recipe with plenty of local in season delicacies~ 

Garlic Stuffed Radicchio with a Huckleberry Vinaigrette

Soak 1 cup Cashews for 2 hours then puree with minced Garlic

Rinse each leaf of Radicchio and Hand Oil with Grapeseed

Dice Red Pepper or other vegetables of choice for stuffing

In a bowl combine garlic cashew paste and diced vegetables with quiona 

Add a few tablespoons to each leaf and roll

Grill 

For the vinaigrette mix 

equal parts (1/2 cup each) oil and vinegar

half a cup of huckleberries

tablespoon of spicy mustard 

tablespoon of flathead honey

Blend

Drizzle over grilled radicchio. We've also stuffed the radicchio with grilled chicken. The huckleberry vinaigrette is delicious over salads too.

Finding Our Food

Here's a new way to enjoy our food if you're not signed up for one of our Food Share options

 The Giving Foods Organic Market & Bakery

Located in Whitefish next to the Pin and Cue at 6550 Hwy 93 South. They have a beautiful assortment of handmade breads, a lively lunch menu and Organic Tamales. The only place in the area to make and serve them. They're a great new Health Food Store so check them out.
They currently have our freshly cut Fordhook and Northern Lights Chard as well as, Garlic Scapes. Try these recipes for something new and interesting in your summer menu.  

Earth Building

New Moon Earth Building Workshop

July 19-20th

4-7pm


Summer Projects

  Strawbale Greenhouses, Earth Ovens, Living Roofs and Rocket Stove Benches
Learn about Materials and Building Methods

$10 dollars per person/day enjoyable for all ages

Bring a Tarp, 5 gallon bucket and Vegan Dish to Share

Reach us @ 730.2441 for Directions

Squash Blossom Farm
Agroecology ~ Heirlooms ~ Earth Building ~ Sustainability

Whitefish,MT