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Delivery 10/25/23


  • Spartan Apples

  • Red Russian Kale

  • Yukon Gold Potatoes

  • Dozen Eggs

  • Donut Holes

  • Chorizo Sausage / Misc. Veg Items


  • Home Acres Orchard - Stevensville

  • Chance Farm - Bozeman

  • Amaltheia - Belgrade

  • Black Dog Farm - Livingston

  • Daisy Donuts - Livingston / Faux Mages - Bozeman

  • Amaltheia - Belgrade / Misc. Producers


Thank You & Farewell!

I chose to fill our last delivery with some of my favorite items. I will always champion the under-loved foods, like beets, radishes, parsnips, and lentils... but sometimes you just need donuts! I delight in a good breakfast any time of day, so I included a few easy breakfast recipes. However, there are soups, casseroles, sautés, and salads within reach here as well. I hope you enjoy this last delivery in whatever way is most delicious to you. As usual, there are even more recipe ideas linked online.

Thank you, one last time, for taking a chance on Farm Cart. I truly believe that how we spend our money makes a difference, and choosing to spend some locally, even a small amount, contributes to a more resilient community. Through Farm Cart, you not only supported me, you supported well over 100 Montana farms, ranches, and food crafters, many of which are small, family run operations. I hope you’ll continue enjoying local foods and find new ways to connect with producers. I intend to keep the email address active for a while, so if you have questions about foods, producers, recipes, etc, I’m happy to continue to be a resource for you.

Additionally, I can share with you now that I accepted a position with MSU Extension as their E-commerce & Content Coordinator, which I’ll be starting in a few short weeks. It’s going to be a big change, but I’m pleased to be able to continue supporting Montana communities in a new way. I’m excited to see where this next path leads, and wherever that may be, I hope it crosses with yours again soon.

Happy eating,



Oven-Roasted Breakfast Potatoes

Adapted from Naz Deravian, NYTimes Cooking. Serves 4-6.

1 tsp black pepper

1 tsp chili powder, or to taste

1/2 tsp smoked paprika - regular paprika works as well

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano - dried thyme works nicely, too

1 1/2 tsp Kosher salt, plus more if needed

2 lbs Yukon gold potatoes, diced into 1-inch cubes (~5 large potatoes)

1/4 - 1/3 C oil - olive oil works, I also like safflower oil for roasting potatoes

  • Preheat oven to 425 F. In a small bowl, combine the salt, black pepper, chili powder, smoked paprika, garlic powder, onion powder, and dried oregano and set aside.

  • In a bigger bowl, add the potatoes and drizzle with oil; toss well. Sprinkle with the salt-spice mixture and toss until the potatoes are nicely coated.

  • Spread the potatoes out on baking pan in a single layer and roast until they’re tender, ~35 min, turning with a flat metal spatula every 10 min or so. If you’d like them crispier, continue roasting for 10-15 min more, watching that they don’t burn. Scrape up all the crispy bits from the pan before serving and season with more salt, if needed.


Easy Cheesy Kale Scramble

This is a highly adaptable non-recipe recipe. Makes 1 robust serving that can easily be multiplied.

1 large handful of de-stemmed and chopped kale - I prefer smaller pieces

2 eggs

salt and pepper, to taste


A bit of olive oil and butter, kept separate

~ 1/4 C shredded or crumbled cheese of your choice

Optional: a bit of minced garlic and/or onion, red pepper flakes

  • Whisk the eggs together in a bowl with ~1 tsp of water. Add a pinch each of salt and pepper and whisk until well-combined and a little frothy. Set aside.

  • Heat ~1 Tbs oil or butter in a skillet over medium heat. Add any onion, garlic, or pepper flakes you want and stir to coat. Let cook for ~1 min, then add the chopped kale, a pinch of salt, and a little water to help the kale wilt. Stir often for another 2-3 min, or until the pan is mostly dry and kale is fully wilted.

  • Turn the heat down to low or medium-low and clear the center of the pan. Add a dab butter and, when it’s melted, pour the whisked eggs into the pool of butter. With a spatula, push and fold the eggs gently but constantly around the pan and into the kale until the eggs form into loose curds.

  • Add the cheese and continue gently flipping and folding the eggs until they’re just set and cheese is gooey. Serve immediately.

Note: You could use sausage, too. I’d cook it first, transfer it from the skillet leaving some fat to cook the kale in (omit the oil), then add a spoonful or two back in when you add the cheese.


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