The past few weeks have been full of planting, planting and more planting. We’re nearly to the sweet time of year where all our plant babes are in the ground (besides mid-season successions) and all we need to do is focus on maintenance, managing weeds, managing irrigation and harvest. June is often the season where the weeds go wild, thanks to days of rain followed by days of sun, but we’re doing our best to stay more on them this year. It’s also the time of year when everything else gets big quick – so much abundance just around the corner!
In other farm news, we’ve been in the process of getting a second well dug on our property this past week. We’ve been working with the Missoula Water Quality District for the last few years on a well monitoring study they’re doing in the area and last year they proposed a next step of building two monitoring wells, one on our property. Penny has been entranced with all the huge trucks and drilling rig this past week (“driving” tractors, lawn mowers and trucks are up there in her favorites things lately, alongside dinosaurs) and we’re excited to be included in the project and what it uncovers.
Not much else to report for this week so I’ll leave you with a radish recipe, one of our favorites for this time of year.
Honey Miso Glazed Radishes Ingredients: 2 Bunches radishes (~1lb) 2 Tbsp miso paste 1 Tbsp local honey 2 Tbsp butter Salt and pepper to taste Directions: 1) Remove radish greens and set aside. Chop radishes, set these aside, then coarsely chop greens. 2) Mix miso paste with 1.5 Tbsp butter and set aside. 3) Add chopped radishes (without greens) to a frying pan with 1/2 cup of water, honey and the rest of your butter. Stir, cover and bring to a boil. This will go quick! 4) Remove the lid and cook on medium-high for 6-10 minutes, stirring frequently. Cook until most of the liquid is evaporated. 5) Reduce to low and cook a few more minutes, until the sauce thickens slightly. 6) Add chopped radish greens and miso butter, stir and cook 1-2 more minutes, until radishes are brown and lightly caramelized. 7) Sprinkle with salt and pepper to taste. Sesame seeds are also a delicious add on. Serve warm!
Thanks to everyone showing up for Saturday market the past few weeks! As a reminder, Tuesday evening markets have started! We’ll be all set up with veggies and herbs on the North end of Higgins by the X’s from 5:00-7pm every Tuesday (besides NEXT week, the 18th) for the next few months. Hope to see you there!
Next week’s newsletter will be Ask A Farmer – still on the look out for a question. Have a gardening or farming question? Send it my way and I’ll do my best to answer! Can’t wait to hear from y’all. Tune in next week friends, for another dispatch from the farm.
