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ITEMS

  1. Diced Butternut Squash

  2. Carrots

  3. "Spicy Mix" Microgreens

  4. Honey

  5. Farmer's Blend Herbal Tea

  6. Baguette / Gluten-Free Rolls

PRODUCERS

  1. Root Cellar Foods - Belgrade

  2. Gallatin Valley Botanical - Bozeman

  3. Amaltheia Organic Produce - Belgrade

  4. Bozeman Honey Co. - Bozeman

  5. Bitterroot Medicinal Teas - Hamilton

  6. On the Rise Bread Co. - Four Corners / Sister's Gluten-Free Bakery - Belgrade

Honey Bourbon Glazed Carrots

The bourbon will add depth and complexity, but shouldn't leave any bite from the alcohol. Serves 3-4.


1 lb carrots, rinsed and scrubbed

2 Tbs butter or oil, divided

1/4 C honey

1/4 C bourbon

1/4 tsp kosher salt, + pepper to taste

Microgreens or chopped herbs, to garnish (optional)


Rinse and slice the carrots on a bias or into coins, 1/2-inch thick. Heat a medium saucepan or wide, high-sided skillet over medium-high heat and melt 1 Tbs butter in it. Add the carrots and cook 5-7 minutes, stirring occasionally, until they soften. Remove carrots to a plate or bowl and set aside.


Reduce heat to medium and add the bourbon, cook for 30 seconds, then stir in the remaining 1 Tbs butter along with the honey, salt, and pepper. Bring to a boil and cook, stirring, until the glaze begins to thicken, ~2 minutes. Add the carrots in and stir to coat.


Let everything cook another 3-4 minutes, stirring occasionally, until the glaze has thickened and carrots are tender to your liking. Serve alongside a cut of meat or fish, or whatever sounds good to you.

Spiced Butternut Squash with Honey-Lime Butter

Recipe adapted from Spiced by America's Test Kitchen. Serves 2-4.


1 1/2 Tbs extra-virgin olive oil

Salt and pepper

1/2 tsp ground cumin

1/2 tsp ground cinnamon

Pinch of cayenne pepper, to taste

1 lb diced butternut squash

1 Tbs unsalted butter

2 tsp honey

1/2 teaspoon lime juice (or lemon juice)

Microgreens (optional) - Fresh herbs like thyme or chives could also be used


Heat oven to 425ºF and set out a rimmed baking sheet In a medium bowl, whisk oil, 1/2 tsp salt, 1/2 tsp pepper, cumin, cinnamon, and cayenne together. Add diced squash and toss to coat.


Arrange squash in an even layer on the baking sheet and roast until tender and browned on the bottom, 30-35 minutes, rotating the pan halfway through cooking.


Once the squash is out of oven, microwave butter, honey, and a pinch of salt in a small bowl until butter is melted, about 30 seconds. Stir in lime or lemon juice. Transfer squash to serving platter or bowl using a stiff spatula to make sure you don't leave any browned squash bits behind.


Drizzle all over with butter mixture, top with a sprinkle of microgreens or herbs, if using, and serve.

Soup & Bread Inspiration

I didn't have room on the print-out to include any of the many versions of soup that this week's bag could work for, so here are some suggested links. A bowl of simple, warm soup and a few slices of baguette is, for me, the perfect balance between comfort food and nourishment.

And here are even more recipe ideas:


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