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Delivery 1/4/23


  1. Purple Top Turnips

  2. Shallots

  3. Stella Blue Squash

  4. French Green Lentils

  5. Sour Plum & Sage Jam

  6. Pan Pugliese / GF Dinner Rolls

  7. Daikon Radish (make-up for last week)


  1. Amaltheia Organic Produce - Belgrade

  2. Amaltheia Organic Produce - Belgrade

  3. Wild Plum Farm - Dixon

  4. Timeless Natural Foods - Ulm

  5. Roots Kitchen & Cannery - Belgrade

  6. On the Rise - Bozeman / Sister's Bakery - Belgrade

  7. Winter Kissed Farm - Stevensville


Spicy Peanut & Vegetable Stew

Adapted from the Milk Street: Vegetables cookbook. Serves 4.

1/3 C peanut butter (it calls for smooth, but I think chunky would work if that's what you have)

2 C water

2 Tbs neutral oil

2 small-medium shallots, chopped

3 garlic cloves, minced

salt and pepper, to taste

2 Tbs tomato paste

1 14.5-oz can diced tomatoes

1 1/4 lbs Stella Blue winter squash (or other winter squash), peeled, seeded and cut to 1-inch chunks

1 large turnip (or a few small ones), peeled and diced to 1/2-inch

1-2 habañero peppers, left whole but slit a few times with a pairing knife (I think you could sub serrano, jalapeño, or dried chili flakes. Feel free to dice peppers that are less hot)

2 tsp lime juice, plus extra wedges for serving

Optional garnishes: chopped roasted peanuts, thin slices of fresh chili, chopped cilantro or parsley

  • In a bowl, whisk the peanut butter and 2 C water until no lumps remain (except chunks of peanuts, if you used chunky peanut butter.)

  • In a large pot over medium heat, heat the oil until shimmering. Add the onion, garlic, and 3/4 tsp salt, then cook, stirring occasionally, 3-5 min. Add the tomato paste and cook, stirring, until the tomato paste sticks to the bottom of the pot, ~2 min. Add the diced tomatoes + juice, using the liquid to help scrape up any bits stuck to the bottom of the pan. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 3-5 min.

  • Add in the peanut butter/water mixture to the pot. Return to a simmer, then add the diced squash, turnip, and chili peppers. Simmer, uncovered, until vegetables are tender, ~30 min, stirring occasionally.

  • Remove from heat and remove and discard the whole habañeros, if using. Add the lime juice, then taste for seasoning and adjust as needed. Serve with garnishes of your choosing and lime wedges.


Smoky Lentil Stew with Shallots & Winter Squash

Recipe adapted form David Tanis, NYTimes Cooking. Serves ~6.

12 oz (~1 1/2 C) French green lentils, rinsed and picked over

8 C water, or vegetable or chicken broth

1 large garlic clove, minced

1-2 bay leaves

Pinch ground cloves, or 1-2 whole cloves stuck into a larger piece of something for easier removal

Pinch of saffron (optional)

Salt & pepper, to taste

3 Tbs extra-virgin olive oil, plus more for drizzling

2 medium shallots, cut to 1/4-inch dice

1 sprig thyme or rosemary, or ~1/4 tsp dried

2 Tbs smoked paprika

1/8 tsp ground cayenne or red pepper flakes, or to taste

2 medium or 1 large carrot, cut into 1/4-inch dice

~1/2 lb winter squash, peeled and diced 1/4-inch

1-2 potatoes, cut into 1/4-inch dice (or use all squash or all potato...)

3 Tbs tomato paste, or ~1 C diced canned or fresh tomatoes with juices

2 Tbs sherry vinegar, cider vinegar, or red wine vinegar

2-3 Tbs flat-leaf parsley, chopped, for garnish

  • Heat a large pot over medium-high and add the oil. When oil is hot and shimmering, add shallots and a pinch of salt and stir to coat. Cook, stirring frequently until soft but not overly browned, ~5-8 min. Turn heat down to medium, add garlic, thyme or rosemary, smoked paprika, and cayenne. If using tomato paste, add that now. Cook for ~1 min to let the spices bloom, then add 8 C water or broth, lentils, (chopped tomatoes, if using), and saffron (if using). If you're using water instead of broth, add another hefty pinch of salt, too.

  • Cover and bring to a boil, then reduce to a simmer. Stir occasionally to ensure lentils cook evenly.

  • After ~15 min, add the diced carrot, potato, squash, and another good pinch of salt. Return to a simmer with the lid off. Cook for ~15 min, then start to check for doneness in the lentils and each of the vegetables - the lentils should be tender but retain their shape, the potatoes can be breaking down somewhat, and the squash should be easily pierced with a fork. When done to your liking, discard any herb sprigs or whole cloves.

  • It's really important that you taste for salt and adjust as needed. If you used water, you will want to use a good amount of salt (probably 1 tsp or more overall). If you used broth, you will want to be more judicious with the salt. If it tastes bland, it needs more salt! The vinegar will help enhance and balance the flavor, but it won't make a bland stew taste good. Once it tastes good to you, add the vinegar and a few grinds of black pepper. Serve hot with parsley and more olive oil, if you like.

  • If leftovers get too thick, just add some water. The lentils may sprout, too, but are still good!


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