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Delivery 10/11/23


ITEMS

  1. Sunrise Pears

  2. Rainbow Chard

  3. Shishito Peppers

  4. Cauliflower

  5. Spaghetti Squash

  6. Pierogies / GF Garlic Bread

PRODUCERS

  1. Moss Farm - Rollins

  2. Amaltheia Organic Produce - Belgrade

  3. Chance Farm - Bozeman

  4. Harlequin Produce - Arlee

  5. Winter Kissed Farm - Stevensville

  6. Vickie’s Pierogies - Bozeman / Sister’s GF Bakery - Belgrade

 

Spicy Cauliflower & Shishito Salad

Shishitos are small green peppers that are most commonly blistered whole and served with a dipping sauce. They’re generally mild, though occasionally you might find a hot one. This recipe is originally for Corn & Shishitos: if you’re still finding good corn, use the same amount of fresh corn kernels in place of the cauliflower. Adapted from Lidey Heuk, NYTimes Cooking. Serves 4 as a side.


3 1/2 Tbs olive oil

2 Tbs fresh lime juice

1/4 tsp ground cumin

Kosher salt

1/3 C red onion, diced

1 garlic clove, minced

3 C cauliflower, rinsed, dried, and chopped into roughly pea-sized pieces

6 oz shishito peppers, stemmed and cut crosswise into 1/4-inch slices

1 large jalapeño, seeds and ribs removed, diced

1/4 C grated Cotija or crumbled feta cheese, or to taste (optional)

1/4 C chopped fresh cilantro leaves and tender stems, plus more to taste - sub mint or basil


  • In a small bowl, whisk 2 Tbs olive oil with the lime juice, cumin and 3/4 tsp salt. Stir in the red onion and garlic and set aside until ready to use. Do this step first so the onions and garlic have time to mellow in the dressing.

  • Place the cauliflower bits in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 Tbs olive oil over medium heat. Add the shishitos, jalapeño, and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4-6 min.

  • Add the peppers and dressing to the bowl with the cauliflower and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

Note: If you prefer cooked cauliflower, you can sauté it in the pan before the peppers, or roast it, or blanch it, though I’d recommend doing the latter 2 with larger pieces.

 

Spaghetti Squash & Rainbow Chard w/ Lemon, Herbs & Cream

Adapted from Christopher Kimball’s book, Milk Street: Vegetables. Serves 4.


1 Spaghetti squash (~2 1/2 lbs), halved crosswise and seeded

Salt and pepper

4 Tbs butter, divided. If it’s not already soft, you’ll want to soften at least 1 Tbs - sub oil if needed

2-4 sprigs fresh thyme or rosemary - use more for thyme, less for rosemary

1/4 C fresh sage leaves

2 Tbs pumpkin seeds

2-3 stalks rainbow chard, stems and greens separated and both sliced thin crosswise

1 garlic clove, minced

1 C heavy cream

pinch of ground nutmeg, or ~1/8 tsp freshly grated if you have it

up to 1/2 C fresh flat-leaf parsley, roughly chopped

1 tsp fresh lemon zest, plus 2 Tbs lemon juice

Optional garnishes: finely grated Parmesan cheese, red pepper flakes


  • The recipe suggests halving your squash crosswise, not lengthwise, because the “spaghetti” strands form in a spiral shape around the interior of the squash, and you’ll therefore get longer strands by cutting across the squash.

  • Heat oven to 400 F. Position a rack in the middle, if it isn’t already. Rub the cut sides and interior of the squash with 1 Tbs softened butter, then season with salt and pepper. Place squash cut-side down in a 9x13 baking dish. Add 3/4 C water and thyme or rosemary sprigs and bake for 35-45 min, or until squash yields when pressed firmly and the flesh easily separates from the skin.

  • When cool enough to handle, scrape around the circumference to loosen flesh into spaghetti-like strands. Add the squash back into the baking dish and toss with any remaining liquid, then set aside. Discard the skin and herb sprigs.

  • In a large skillet over medium heat, melt the remaining 3 Tbs butter. Add the sage leaves and pumpkin seeds and cook, stirring occasionally, until everything is fragrant and lightly browned, just 1-2 min. Remove pan from heat and use a slotted spoon to transfer the sage and seeds to a paper towel-lined plate, leaving the butter in the pan.

  • Return the pan to the stove over medium heat and briefly sauté the chard stems and the garlic together, ~1 min, then add the chard leaves, heavy cream, nutmeg, and 1/4 tsp each salt and pepper. Bring to a boil over medium-high, stirring frequently so the cream doesn’t scorch, then add the cooked squash to the pan along with half the browned sage and seeds. Cook, gently stirring and tossing, until the cream thickens and clings to the squash strands, 3-5 min.

  • Off heat, add the lemon zest, lemon juice, and half the parsley. Toss to combine, then taste for seasoning and adjust as needed.

  • Serve topped with remaining parsley, sage, and pumpkin seeds, as well as any optional garnishes

 

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