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Delivery 1/22/20

Updated: Jan 21, 2020

clear plastic tub with white cheese inside and a blue and black label


  1. Green Cabbage

  2. Huckleberry Gold Potatoes

  3. Fajita Mix

  4. Ricotta Cheese

  5. Fresh Linguine Noodles

  6. Vanilla Ice Cream


  1. Harlequin Produce - Arlee

  2. Kimms Organic Potatoes - Manhattan

  3. Root Cellar Foods - Belgrade

  4. Amaltheia Organic Dairy - Belgrade

  5. Dolina Pasta - Bozeman

  6. Genuine Ice Cream - Bozeman

Featured Recipes

Stir-Fried Green Cabbage with Fennel Seeds

This dish could be a side for Indian or Western-style meats - pairing well with sausage or pork cuts, lamb, or wild game - but it's not limited to side-dish territory, or meaty meals! Add some cooked, diced potato and/or an egg to make it a meal on it's own, or pair with lentils or chickpeas in a bowl or as part of a veggie platter (thali). Serves 4. From Madhur Jaffrey's "Quick and Easy Indian Cooking".

1 1/2 lbs green cabbage, about 1/2 a head

1/4 C vegetable oil

3/4 tsp cumin seeds

1/2 tsp fennel seeds

1 tsp sesame seeds

1 medium-sized onion, sliced thin (You could substitute half the Fajita Mix, or about 8 oz)

1 tsp salt

1/8 - 1/4 tsp cayenne pepper

1 Tbs fresh lemon juice

1/2 tsp garam masala

Remove the outermost leaves and core from half a cabbage, then slice it lengthwise into fine, long shreds. A bread knife works well for this, as does a food processor. In a wide skillet over medium-high heat, heat the oil. When it's hot, add the cumin, fennel, and sesame seeds. When the sesame seeds begin to pop, add the onion and stir-fry for 3-4 minutes, or until the onion has browned a bit. Add the cabbage, stir and fry for about 6 minutes, or until it is somewhat browned as well. Now add the salt and cayenne. Turn the heat down to medium-low and stir occasionally for another 7-8 minutes until the onions are soft and appear caramelized. Add the lemon juice and garam masala, mix well and serve.


This makes a large one-pot recipe great for feeding a crowd or having lots of leftovers. It can be made with a variety of different ingredients, so substitute whatever sounds good. Or, pare the recipe down a bit. Adapted from Cook's Country. Serves 6-8.

Milk Can Dinner

1 Tbs vegetable oil

2 lbs bratwurst or sausage (Optional) If omitting, increase the oil or add butter for richness.

2 lbs potatoes, cut into 1-2" chunks. Peeling is unnecessary unless they're damaged or green.

2 lbs green cabbage, cored and cut into thick wedges

1 package Fajita Mix (sub 1 onion and 2 bell peppers, thickly sliced)

5-6 carrots, cut into 2" pieces

*3 ears of corn, halved - see recipe notes for suggested substitutions.

4 garlic cloves, peeled and smashed

10 sprigs thyme (sub 1/2 tsp or so dried thyme leaves)

2 bay leaves

12 oz light beer (sub broth if you don't want to use beer)

salt and pepper

In an 8-qt dutch oven or large, heavy-bottomed pot with a lid, heat the oil and cook the sausage until browned all over, if using. Remove and cut into 2-3 inch pieces. In the same pot, add the potatoes in a single layer to the bottom, then layer the cabbage wedges, then corn* and carrots, then Fajita Mix, garlic, thyme, bay leaves, 1 teaspoon salt, and ½ teaspoon pepper. Pour the beer over the vegetables and either arrange the browned sausages on top, or dot with a few Tbs of butter.

Bring to boil over medium-high heat - you can't see the bottom, but steam will be visible. Cover and reduce heat to maintain a simmer. If the lid doesn't fit at first, let it rest on top and it will fit down as the cabbage cooks. After 15 minutes, add any tender vegetables you might be using, like mushrooms, zucchini, or broccoli, then continue to cover and cook another 15 minutes until potatoes are cooked through. You can use a long skewer to test their done-ness. To serve, scoop everything onto a large serving platter or roasting pan. Drizzle with some of the remaining cooking liquid. Season to taste.

*Notes: Since fresh corn is not in season, I'd suggest root vegetables like parsnips or celeriac, or perhaps some fresh mushrooms, zucchini, or broccoli, which are more readily available. Feel free to mix it up! Fresh herbs, a squeeze of lemon juice, or a grainy mustard or creamy mustard sauce could be great additions for serving.


Other Recipes

Suggestions for your fresh pasta:

Suggestions for ricotta:

Ground Beef Fajitas from our 8/14 delivery


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