Spring Has Sprung In The Valley!

 

 Fresh snow on the Bridgers, Spring greens growing in the green houses!

 New chickens enjoying the sunny weather... finally outside of their indoor coop!

New Cold Room

We're excited to move our pick up station to the North Red Barn where will have our brand new cold storage room with plenty of space for our increased harvest planning for 2016 and easy pick up for our CSA member's weekly shares.

Becoming Member for the 2016 Season

To Become A Member:

Harvest House Farm membership consists of fresh picked veggies, flowers and herbs. Your weekly share will be ready for you to pick up weekly at the farm at 55 Axtell Anceny Road: 3.2 miles south of 4 Corners. Membership includes 20 weekly shares starting early-mid June (with seasonal variance with temperature and weather factors), continuing until early September.

Weekly shares include: tomatoes, onions, peppers (spicy and Bell), radishes, corn, cabbage, peas, french beans, potatoes, beets, kohlrabi, carrots, garlic, zucchini and winter squash; herbs: fennel, parsley, hyssop, and basil; and flowers: mixed bouquet of sunflowers, aster, and others. Exact quantities and types of fruit and veggies will vary by availability during the growing season--harvested as they ripen and mature.

A Seasonal Fee of $500 for a full share. Full shares are designed to provide produce needs for one family of  four for one week. (Payments options are available upon request, payable by check to Harvest House Farm).

If you are interested in becoming a member this season please email us at HarvestHouseFarm@gmail.com and we will send you our latest CSA application. 

Or call us at 406-763-4464

Also, please visit and Like Us at our Facebook page:  https://www.facebook.com/harvesthousefarmmontana/

Location/Contact

55 Axtell Anceny Rd, Bozeman, Mt 59718
HarvestHouseFarm@gmail.com
406-763-4464

Happy New Year!

January 20, 2015

What a beautiful sunset to start the New Year!

Warm days in January have melted the valley snows, but the mountains

continue to their snow depth..

Lots of good cooking has graced our kitchen..

Welcome  to winter on the farm. We are reminiscing about seasons past, working members, WWOOF- ers, GYG Camp, good food  and all that goes with summer.  Now that its nearly February already   we are  organizing  leftover seeds and formulating this year's order it will be another great garden with more flowers than ever. It  it will be so beautiful...again!  We all look forward to reconnecting  to all our community farmers,  local foodies and all the great events and connections  another season will bring.

                                                     Enjoy these highlights from 2013.



                      Really this was just September! Look at all the green grass  and leaves on the trees...

                                                           "Strong Work"  Dylan

                                          You helped us used to the fact winter would be her soon!

                               This working member pauses to help show off a couple  pumpkins.

                     Jean with a very aromatic bouquet of  basil- you can see there was no shortage!

                                            Oh What a Crew!  ...  Jefe' is  the fun boss.
                                             

Sparce  with a great load of beet greens. .. any one for beets? 

 Beets anybody?

Above 

Gerty - (the Jersey heifer) sure  liked having the GYG   summer camp, she attracted  a lot of Love that day!

Late May...Niels and  James  enjoying a sunny day, after mulching the hedge row of Nanking cherries. 

Thursday, October 3, 2013

Snowflakes alternately drift slowly from the sky, then come in sideways when the wind picks up, on this dark, damp October day.  Some of us are left wondering what happened to autumn, yet I'm certain an Indian Summer spell is waiting for its cue just behind this curtain of winter-like weather we're experiencing today.

Lori, Neils and working members have been busy buttoning up Harvest House Farm for the winter.  Tomatillas, tomatoes and peppers were just harvested from the hoop houses.  Nick just came in with two handfuls of fresh eggs.  The pumpkins, in their assorted shapes, sizes and colors, have been brought in from the field.  As a working member who has helped with Thursday harvests, it's hard to imagine our season is over already.

I'm learning a little something about food after four years at the farm helping out on harvest days!  I laugh when I think back to Lori asking me to go out and harvest a particular vegetable.  I looked quizzically at a fellow working member asking, "What does it look like?!"  Kohlrabi, fennel, lemon balm...  I finally convinced myself I could eat a flower and have come to love the peppery taste of nasturtium in my salads.   Every week, especially toward the end of the season when our share bags are overflowing, we are challenged to learn to use food we might not normally purchase at the grocery store.  I've taken the time to can salsa, have made killer tomatilla sauce, recently froze corn fresh off the cob (Okay, I did overcook it by getting distracted, but it will still taste great in something this winter.) and have come to love my food processor that slices and shreds at a push of a button in just seconds.

I hope the rest of you have learned something practical about food as you've enjoyed your garden share each week.  I'm reclaiming some more space in my refrigerator as the last of the vegetables are being eaten.  (Most of the science projects have been cleaned up.)  And, I look forward to taking on a new vegetable next summer!