• Farm Cart

Delivery 10/28/20


ITEMS

  1. Carrots

  2. Shiitake Mushrooms

  3. Gold Potatoes

  4. Dill Sauerkraut

  5. Bacon / Rainbow Chard

  6. Brownie Mix

PRODUCERS

  1. Terra Greens Produce - Manhattan

  2. Mother Fungi - Missoula

  3. Kimms Organic Potatoes - Manhattan

  4. Farmented Foods - Kalispell

  5. Ranchland Packing Co - Butte / Harlequin Produce - Arlee

  6. Gluten-free Prairie - Manhattan

Item Notes:

  • Sauerkraut is not what we planned for this week, but it is so delicious! Fermented the old-fashioned way, this is not your usual lifeless canned kraut. It's full of probiotics, and the dill gives it another dimension. A classic use would be on a Reuben sandwich, a bratwurst, or with pierogies, but that's certainly not all it can do: mix some into you tuna salad (or egg salad, chicken salad, potato salad, or chickpea salad). Garnish potato soup or baked potatoes. It's as good in a green salad as it is on a grilled cheese. Use it in place of cabbage on a fish taco. Or, one of my surprise favorites is as a pizza topping.

  • Shiitake mushrooms: remove the stem with a paring knife, as they're typically too tough to eat. Though prominent in Asian cuisine, shiitakes are a meaty, flavorful mushroom that can be used in pastas, risottos, soup, etc.

  • Brownie Mix: Don't be put off by the fact that these brownies are gluten-free. This mix makes a yummy, gooey brownie that no chocolate-lover can pass up. Dress them up for a stay-at-home Halloween treat.

Braised Potatoes (with or without bacon)

Serves 4, from Cook's Illustrated.


1 1/2 lbs gold potatoes or red potatoes (no need to peel them unless you want to)

2-3 slices thick-cut bacon, cut into 1-inch pieces (if making it vegetarian, use 2-3 Tbs butter instead)

2 1/2 C water

1 small onion, sliced thin (optional)

salt and pepper


If potatoes are small, cut in half. If large, cut into roughly 1 1/2-inch chunks. Arrange potatoes cut-side down in single layer in a large skillet. Add water, onion, bacon pieces (or butter), 1/4 tsp each of salt and pepper. Bring to a simmer over medium-high heat, then reduce heat slightly, cover, and simmer until potatoes are just tender, 18-20 minutes. Uncover skillet and increase heat to simmer vigorously until water is almost gone and potatoes are sizzling, ~10 minutes. Continue to cook, stirring occasionally, until potatoes are brown in spots and bacon has rendered completely, ~5 minutes. Once cooked, season to taste. At this point, you can also add a little garlic, thyme, lemon juice... whatever you like.


Root Vegetable Hash

Make this with any root vegetables you like. Carrots and potatoes are what we have this week, but beets, parsnips, sweet potatoes, turnips, or celery root could all work. It makes a nice grain-free base to build a bowl, or as a side dish for dinner, breakfast, and breakfast for dinner. From Molly Watson.


About 2 lbs of root vegetables

2 Tbs oil - olive, canola, safflower, or any high-heat oil works

1/2 tsp salt, plus more to taste


Peel off any tough outer skins (this will depend on the vegetable and your preferences). For carrots and potatoes, you only need to peel them if you want to. Grate the vegetables on the large holes of a box grater, or use a food processor with a grating blade installed. If you have neither, cut into matchsticks or a very small dice. Rinse in cool water, drain in a colander, and squeeze out any excess moisture, either with your hands or by rolling them up in a clean kitchen towel and squeezing it out.


Using a large frying pan with a lid, heat the oil over medium-high. Spread the veggies evenly into the pan, cover, lower heat to medium, and cook until browned on the bottom, ~5 minutes. Sprinkle with the salt, then turn the hash over using a spatula and working in sections. Cook uncovered until other side is browned.


Reuben Bowls with Root Vegetable Hash

This is more of an idea than a strict recipe. Rather use the braised potatoes? Or mashed or baked potatoes? All work great! So do cooked grains, lentils, chickpeas, etc. Want to use different meats or veggies? Awesome! Don't like Reubens? Make up your own bowl! Bowls as a meal type have their perks and challenges. There are typically more steps involved to prep all the pieces, but once everything is prepared, everyone can build their own meal to their own tastes. And if you're only cooking for 1 or 2, you have meal prep done for multiple meals. Plus, they're kinda fun.


To make this a Reuben bowl, your basic building blocks are:

  • A base of some sort - veggie hash, any kind of potatoes, roasted vegetables, or the grain of your choice. Add some caraway seeds to whatever you're cooking for a little more Reuben flavor.

  • Meat or Mushrooms - traditionally it's pastrami, but bacon or sauteed and seasoned mushrooms work well, as would sausage, sliced turkey, etc.

  • Swiss cheese, shredded - jack or mozzarella also work.

  • Dill Sauerkraut - as much or little as you like.

  • Russian Dressing: 1/2 C mayo, 2 Tbs ketchup, 2 tsp prepared horseradish, 1/2 tsp hot sauce, 1/2 tsp Worcestershire sauce, 1/4 tsp mild paprika, salt to taste. Diced onion or dill relish can also be added. If you don't have/don't like horseradish, use a little extra hot sauce.

Additional Recipes & Suggestions

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