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Delivery 1/15/20


ITEMS

  1. Spinach

  2. Carrots

  3. Garlic

  4. Pea Shoots

  5. Baguette

  6. Bacon

PRODUCERS

  1. Amaltheia Organic Produce - Belgrade

  2. Terra Greens Produce - Manhattan

  3. Gallatin Valley Botanical - Bozeman

  4. Chance Farm - Four Corners

  5. Wild Crumb Bakery - Bozeman

  6. Amaltheia Organic Pork - Belgrade

Featured Recipes

If you're scratching your head about pea shoots, treat them like greens and add to salads, sandwiches, wraps, frittatas, rice or noodles dishes, etc. You can also use them like a fresh herb, topping off a soup - like the carrot soup below - or pasta dish with a bit of fresh crunch. Or, you could sub them in for fresh or frozen peas for a slightly different take. Or, make pesto:


Pea Shoot Pesto

Taste and adjust until you get a flavor and consistency you like. All the ingredient amounts are suggestions that can be adjusted. If you plan to eat it with pasta, use a bit of the pasta water to thin it and help coat the pasta rather than adding more liquid when making the pesto.


~3 C Pea shoots, greens like spinach, and/or fresh herbs (feel free to combine multiple)

1/4 C grated parmesan or pecorino romano cheese

1/4 C toasted nuts or seeds: walnuts, almonds, pistachios, pine nuts, pumpkin seeds, etc.

1/4 C olive oil

Salt to taste

Optional: 1-2 Tbs fresh lemon juice and/or a little zest, a couple garlic cloves, a pinch of red pepper flakes


Using your tools of choice (food processor, immersion blender, mortar and pestle, etc.) blend up all the ingredients except the olive oil. If the nuts/seeds are large, you may want to start with them, then add the greens, cheese, etc. Slowly add the olive oil while blending/processing to create an emulsion. If it doesn't fully emulsify, no big deal. Taste for seasoning and adjust as you wish. Eat on toast, sandwiches, salads, eggs, garnish a soup, use as a dip, or of course, toss with pasta. [We hope to have some fresh linguine noodles for you next week, if you can wait that long!]

Spinach Salad with Warm Bacon Dressing

Adapted from Mark Bittman's "Food Matters." The original recipe is for 1 lb of spinach, so you will have extra dressing. Hopefully, you'll want to make this simple salad again soon to use it up. Or, supplement the spinach to make the full recipe.


For the salad:

1 lb carrots or other root vegetable, cut into bite-sized pieces - you may not need a whole pound, but it doesn't hurt to have a little extra. Use as much as you want (or more!)

1 5-oz bag fresh spinach


For the dressing:

1/4 C olive oil

Salt and pepper

2 slices bacon

1 bell pepper, cored and chopped

1 small onion or shallot, halved and thinly sliced

1 Tbs peeled, minced fresh ginger (sub 1 tsp ground)

1 tsp ground cumin

Juice from 1 orange


Heat oven to 400ºF. On a baking sheet, toss to coat the carrots/root vegetables with 2 Tbs olive oil and a sprinkle of salt and pepper. Roast, turning occasionally, until crisp on the outside and tender all the way through, about 30 minutes.


Meanwhile, cook the bacon over medium heat until crisp. Put the slices on a paper towel and pour off the bacon grease from the pan, leaving the darkened bits behind. Return to medium heat and add remaining 2 Tbs oil. Add pepper, onion, and ginger and cook for a couple minutes, stirring once or twice. Crumble up the bacon and add it to the pan along with the ground cumin. Stir in the orange juice and remove pan from the heat. (If your dressing cools down before you're ready to eat, gently warm it up again.)


In a bowl, toss the spinach, roasted carrots, and about 1/3 - 1/2 the warm dressing. Adjust seasoning or dressing as desired and eat it while it's still warm.

Creamy Carrot Soup

Also Mark Bittman's recipe. Serves 4.


3 Tbs olive oil

1/4 C chopped onion, garlic, and/or ginger (try any combo, or just one)

1 1/2 lbs carrots, roughly chopped

1 large potato, peeled and roughly chopped

6 C chicken or vegetable stock

Salt and pepper to taste

Optional: Though it will be creamy just from pureeing the vegetables, you can add extra richness by finishing with a bit of butter, or a splash of cream or coconut milk.

Garnishes: Garnishes go a long way for texture and variation from bite to bite in pureed soups. Fresh cilantro or pea shoots would be good, or green onion. So would croutons, roasted pumpkin seeds, or peanuts. Or a handful of cooked grains, like quinoa or rice.


Heat oil in a deep saucepan or dutch oven on medium heat. Add all the vegetables and cook about 15 minutes, stirring occasionally. Add the stock and cook another 15-20 minutes. Blend until smooth and serve.


For a chunkier version, remove half the soup and blend it, then add it back in.

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Bozeman, MT, USA

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