top of page
  • Farm Cart

Delivery 1/25/23


ITEMS

  1. Kohlrabi

  2. Celeriac

  3. Apples

  4. Huckleberries

  5. Classic Groats n Oats Buckwheat Granola

PRODUCERS

  1. Winter Kissed Farm - Stevensville

  2. Lifeline Farm - Victor

  3. Moss Farm - Rollins

  4. Western Montana Growers Co-op - Missoula

  5. Buck Yeah Granola - Bozeman

 

Celeriac, Kohlrabi, & Apple Coleslaw

Serve with any kind of meat, fish, or veggie main dish. The dressing shouldn't be heavy, but if you prefer no mayo whatsoever, try it with a good-tasting olive oil instead. Recipe adapted from Ollie Moore. Serves 4 as a side.


1/2 a celeriac, trimmed and peeled, then cut into julienne - celeriac can vary greatly in size, so use your best judgement if you need more or less than 1/2

1 medium kohlrabi bulb, trimmed, peeled, cut into julienne

1-2 apples, cut into julienne

1 heaping tsp chives, chopped - sub finely chopped green onion, or omit if needed

1 heaping tsp parsley, chopped - substitute any fresh, tender herb you like, or perhaps ~1/4 tsp dried dill

1 tsp shallot, finely diced

1 Tbs mayonnaise

Juice of 1/2 a lemon

Salt, to taste

  • An hour before you want finished coleslaw, place the julienned celeriac and kohlrabi in a colander or sieve placed over a bowl. Toss with a generous pinch of salt and let drain for ~1 hour to help draw out moisture and prevent the coleslaw from getting overly soggy.

  • Towards the end of the drain time, in a clean bowl big enough to hold everything, whisk together the herbs, mayonnaise, shallot, and lemon juice. Wait to add salt until you've combined everything - you may not need more.

  • After an hour of draining, squeeze the celeriac and kohlrabi to remove a bit more moisture, then transfer veggies to the bowl with the dressing.

  • Add the apple and mix everything together thoroughly so that the celeriac, kohlrabi and apple are lightly coated in the lemon and herb dressing. Taste for seasoning and adjust as needed.

  • Serve immediately, or refrigerate.


Notes: If julienning is not for you, you can grate the vegetable on the large holes of a box grater, or use the grater attachment of a food processor. Some mandolins have a julienne setting as well, if you happen to have one. I prefer the texture of the julienne slice for this coleslaw, but it's not always practical if you're not adept at it.

 

Buttermilk Granola Muffins (w/ huckleberries or apples, if you want)

I doubt you need a recipe to enjoy this granola, or the fruit. Dish it up with some good yogurt and you're on your way to a delicious and healthy breakfast. It's fun to have some options all the same. This recipe adapted was from King Arthur. Makes 12 muffins.


2 C whole wheat flour

up to 1 C brown sugar, packed - see notes

3/4 tsp salt

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon

1 C classic buckwheat granola

1 tsp vanilla extract

1/3 C vegetable oil

1 1/2 C buttermilk - see notes for substitutes

Optional: add up to 1 C huckleberries, or small-diced apple


  • Preheat the oven to 400 F. Lightly grease the cups of a standard muffin pan, or line with paper baking cups.

  • Whisk together all of the dry ingredients, including the granola. If there are large clusters of granola, break them up first.

  • In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or juice.

  • Pour the liquid ingredients into the dry ingredients, stirring just to combine.

  • If adding fruit, gently fold it in once the batter is just combined.

  • Spoon the batter into the prepared muffin cups, filling them nearly full. Don't expect them to rise much - they're denser muffins.

  • Bake the muffins for 16 -18 min, or until a toothpick inserted into the middle of a muffin from the center of the pan comes out clean.

  • If you'd like, you can add a little more granola to the tops of the muffins for the last 5 min or so of baking. Don't do it much sooner or it might burn.

  • Remove the muffins from the oven. When they're cool enough to handle, transfer from the pan to a wire rack to continue cooling. Serve warm, or at room temperature.

  • Store leftovers loosely wrapped at room temperature.


Notes:

If you don't have - or don't want to get - buttermilk, you can make a mock version with ~1 1/4 C regular milk + 1 1/2 Tbs lemon juice or white vinegar. Just whisk them together before adding to the remaining liquid ingredients. Or, skip the dairy altogether by using 1 1/4 C fruit juice instead. If you do use fruit juice, you will likely want to decrease the sugar by 1/4 C or so to account for the extra sweetness. Same goes for adding the fruit - you certainly don't have to cut back on the sugar, but you can.

 

Additional Recipe Suggestions

0 comments

Recent Posts

See All
bottom of page