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Delivery 1/27/21


  1. Celeriac

  2. Parsnips

  3. Spinach

  4. Fajita Mix (sliced onion + peppers)

  5. Radish Kimchi

  6. Dried Linguine / GF Sub Misc


  1. Mill Crick Farm - Hamilton

  2. Western Montana Growers Co-op - Missoula

  3. Gallatin Valley Botanical - Bozeman

  4. Root Cellar Foods - Belgrade

  5. Farmented Foods - Kalispell

  6. Country Pasta - Polson / Misc. producers


Radish Kimchi

Kimchi is a Korean condiment made of fermented vegetables (in this case, diced radishes), chilis, garlic & ginger. I recommend trying a little at a time with something you already enjoy to get accustomed to it, like with egg salad or tuna salad, a grilled cheese, or on top of your favorite stir-fry. You might be surprised how versatile it can be!


Skillet Veggies for Any Meal

A good catch-all dish that's as much a method as a recipe, and is endlessly adaptable. Serves ~4.

2-3 Tbs extra virgin olive oil, ghee, bacon grease, or your preferred cooking oil

1/2 lb celeriac, (~1/2 a root), peeled and diced into 1/2-inch cubes

1/2 lb parsnips, peeled and diced into 1/2-inch cubes

1/2 a package Fajita Mix, cut strips crosswise into 1/2-inch pieces

1-2 garlic cloves, smashed (optional)

Salt & Pepper to taste

Herbs or spices, to taste: paprika, dried thyme, a sprinkle of fresh chives or parsley at the end, etc.

In a large skillet with a lid or a dutch oven, heat the cooking oil/fat over medium heat. Add the diced root vegetables and a pinch of salt. Toss briefly, spread out evenly in the pan, and cover. Let cook, covered, for 8-10 minutes. The liquid released should be enough to steam them, but if they start to burn add a splash of water and cover again. Remove the lid and flip a few times with a stiff spatula, until they begin to brown. Turn up the heat, if necessary. Add the chopped onion/peppers, garlic, if using, and another pinch of salt and pepper, plus any additional seasonings you want. Cook and flip periodically until everything is tender and lightly browned. Taste for seasoning and adjust if needed.

How to Make it a Meal: Add cooked bacon or sausage towards the end (or any meat); Stir in a scoop of kimchi to warm through (adjust salt accordingly); Add some chopped greens like spinach or kale at the end to wilt; Serve with eggs, however you like them; Put a spoonful or two in a tortilla for a taco or burrito; Make a grain bowl with any cooked grain you like, a big scoop of skillet veggies, an egg, some minced fresh herbs, and any sauce or condiment you like.


Vegetable Lo Mein

This recipe requires a handful of staple Asian pantry items. You can find them all at Town & Country or most other grocery stores in the Asian foods aisle, and they'll keep a long time. Use fresh garlic and ginger for the best flavor, or sub 1 tsp dried for 1 Tbs fresh. Dried linguine is a great substitute for fresh lo mein noodles, but other noodles could work as well. To sub other veggies like cabbage, mushrooms, scallions, etc, aim to keep the total weight of vegetables about the same. Adapted from Cook's Country, serves 3-4.

8 oz dried linguine noodles - sub any long GF noodle, noting different cooking times/methods

2 Tbs vegetable oil, divided - or your preferred oil for high-heat cooking

1/2 lb celeriac (~1/2 a root), peeled and cut into matchsticks

1 package Fajita Mix veggies, or 1 lb thinly sliced vegetables of your choice

2-3 oz fresh spinach (~1/2 a 5-oz bag), chopped a few times if leaves are large

1 Tbs fresh ginger, grated or minced - use the edge of a spoon to scrape the skin off more easily

2-3 garlic cloves, minced

3 Tbs hoisin sauce

2 Tbs soy sauce or tamari

1 Tbs sesame oil - I prefer toasted, but regular works as well

1/4 tsp five-spice powder (optional) - Some stores carry it, or you can make your own (linked online)

1 tsp Chili-Garlic Sauce or Sriracha, plus more to taste

Start a large pot of water to boil for the noodles. Prep the celeriac and spinach and set aside. Mince or grate the garlic and ginger, then combine in a small bowl with 1 Tbs of oil, set aside. In another small dish, combine the soy sauce, hoisin sauce, sesame oil, and five-spice powder, if using.

*Country Pasta linguine takes ~18 minutes to cook to al dente* I recommend getting it going in the boiling water before starting to cook your vegetables. Ideally, you want them both be done at about the same time. While noodles are boiling...

Heat remaining 1 Tbs oil in a large cast iron skillet, heavy-bottomed skillet, or wok over medium-high heat. When the oil is hot, almost smoking, add the celeriac and cook, stirring occasionally, 2-3 minutes. Add the sliced fajita and cook, stirring occasionally, until they start to soften and get brown in spots, 4-6 minutes. Add spinach and stir until it just wilts, ~30 seconds, then clear a spot at the center of the pan. Add the garlic, ginger, and oil mixture to the center and mash/stir for another 30 seconds, then add the soy sauce mixture and stir everything together.

If you haven't already, drain the noodles. Add them to the pan with the veggies and toss briefly. Let everything cook undisturbed for 2 minutes. Toss/stir again, then cook undisturbed for 2 more minutes to develop some flavorful char on the noodles. Finally, toss with the chili-garlic sauce and serve, adding more chili-garlic sauce to taste (we use about 1 Tbs!)


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