Busy Day for Harvest House!

10-12: Day 2 of GYG Camp!

 Lori teaching the kids the importance of diversity and the risk of having a mono crop - like potatoes - which they are acting as on the right

Mask Making!

The kids chose an animal veggie or plant to be for the parade on Friday and they created masks to represent what they chose. The results: awesome creative masks!

A lesson on Worms and their importance to the soil taught by our lovely intern Lydia, and a lesson on chickens and eggs taught by Lori

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2:00-8:00pm: Day 1 of Big Sky Farmers Market!

 Setting up Harvest house produce

 Our wonderful stand, with out tie die shirts made with the GYG camp kids!

 Spinach, Swiss Chard, Buttercrunch lettuce on the left.

And Chocolate and regular mint, Garlic Scapes and edible bouquets as well as sunflowers on the left

Incredibly successful first Market of the season and a busy busy day for Harvest House!

First day of the Gallatin Gateway Youth Group!

 Our Wonderful Harvest House Staff!

 Campers arrive and were assigned to be a pig, chicken, horse or cow

 Lesson on the importance of farm diversity

 Trying Lemon Balm water or Annis Hyssop!

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 Treasure Hunt!

 Rhubarb isnt for everyone...

Harvesting their very own Carrots!

 Messy Tie Dying!

Farm Diggity Jig!

July 5th: Yet another wonderful day for a Harvest!

FARM SHARE July 5^th

We have special new additions to today’s CSA shares 

along with some ideas for how to use them!

Fennel: 

 Plant originally from the Mediterranean region, also called “Florence Fennel.” Excellent source of potassium and contains vitamin C and magnesium.

Fennel Gratin Recipe:

2 large or 3 small fennel bulbs, 50g butter, 2 garlic cloves, peeled and finely chopped , Sea salt, Freshly ground pepper, 75g Parmesan, finely grated

~~ Preheat the oven to 200°C. Trim the fennel, then cut each bulb lengthways into 1cm thick pieces. Bring a large pan of salted water to the boil, add the fennel and blanch for 5 minutes. Drain and leave until cool enough to handle. Meanwhile, melt the butter and add the garlic. Arrange the fennel in a shallow, ovenproof dish, large enough to take it in a single layer. Season with pepper, pour over the garlic butter, and sprinkle over the Parmesan. Bake for 30 minutes until bubbling and golden. Serve hot.

Borage:

 

Aromatic and medicinal plant originally from Syria. Excellent source of vitamin C, vitamin A, potassium and iron

Strawberry and Borage Cocktail:

2 or 3 borage leaves, 250ml dry vermouth, 450ml orange juice, 450ml soda water, 450ml ginger ale, 1 lemon thinly sliced, 1 punnet small strawberries, Lightly crush borage with mortar and pestle. Place in a large punch bowl and add all other ingredients, except strawberries; chill. Clean and prepare strawberries and float in a punch bowl just before serving.

**Bonus Kale Chips Recipe
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

 

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 Pictures!

Radishes, fennel and onions!



Our wonderful farm members harvesting greens in the long tunnel 

Look at that beautiful kale!

Margaux with the gorgeous broccoli rabe and nasturtiums bouquet

 Some of the Harvest House team!
Thanks again for a great day!