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Delivery 10/4/23


  1. Macintosh Apples

  2. Fennel

  3. Delicata Squash

  4. Petite Roma Tomatoes

  5. Extra Sharp Cheddar Cheese

  6. Dozen eggs


  1. Moss Farm - Rollins

  2. Chance Farm - Bozeman

  3. Amaltheia Organic Produce - Belgrade

  4. Gallatin Valley Botanical - Bozeman

  5. Lifeline Farm - Victor

  6. Black Dog Farm - Livingston


Roasted Delicata & Fennel Frittata

Serves 6. Serve with a side of your favorite simple salad, and perhaps a slice of good bread.

1 delicata squash, halved, deseeded and thinly sliced crosswise into crescents

1 fennel bulb, stalks and root end removed, thinly sliced crosswise - reserve some fronds

3 Tbs olive oil

3/4 tsp kosher salt, divided

1/4 tsp fresh cracked black pepper

1/4 C shallot or onion, sliced thin

12 eggs

1/4 C whole milk, 1/2 & 1/2, or the like - or sub 1/2 C sour cream or full fat plain yogurt

3/4 C extra sharp cheddar, grated or chopped small, divided -sub gruyere or another cheese

1/4 C shallot or onion, minced or sliced thin

  • Whisk eggs, milk, 1/2 tsp salt, and pepper together in bowl until well combined. Stir in most of the cheese, saving some for the top. Set eggs aside.

  • Adjust oven rack to upper-middle position, 5-6 inches from top element, and turn on the broiler to preheat.

  • In a 12-inch cast-iron or other 12-inch oven-safe skillet, heat the oil over medium heat until shimmering; add the delicata, fennel, and 1/4 tsp kosher salt and cook, stirring once or twice, until squash starts to brown but is not quite tender, ~6 min. Add shallot or onion and continue cooking until it softens slightly, another 2-3 min.

  • Add egg mixture to skillet and use a spatula to gently stir and scrape bottom of skillet until large curds form and spatula begins to leave wake, but eggs are still very wet, ~2 min. Shake pan to distribute eggs evenly and let cook without stirring for ~30 seconds more.

  • Add remaining cheese to top and slide the skillet under broiler. Broil until frittata has risen and surface is puffed and spotty brown, 3-5 min. Remove from oven and let sit ~5 min or so while the eggs continue to set. If you think it needs a little longer in the oven, that’s fine. Cover top loosely with foil to prevent burning, if needed.

  • Top with a sprinkle of fennel fronds, if desired, the cut into wedges and serve.


Tomato & Fennel Soup ( w/ optional cheesy croutons)

From Melissa Clark’s adaptation, NYTimes Cooking. Serves ~6. Skip the croutons and make grilled cheese, if that suits you better.

7 Tbs butter, divided, or use a combo of butter and olive oil

1 fennel bulb, stalks and root end removed, thinly sliced crosswise - reserve some fronds

1 large onion, halved, peeled and thinly sliced

2 tsp coarse kosher salt

3-4 garlic cloves, finely chopped

1/2 tsp chile powder

3 Tbs Pernod (anise-flavored liqueur) - you could try subbing white wine, or omit entirely

4-5 C tomatoes, chopped - you will need additional tomatoes. If using canned, a 14.5 oz can = roughly 2 C chopped fresh tomatoes

1 1/2 C water

1 C chicken or vegetable broth

1 tsp black pepper

For Croutons (optional)

6 slices of fresh baguette

1 tsp fennel seeds

2-3 oz sharp cheddar, thinly sliced (Or use any cheese you like; the recipe originally calls for Brie)

  • Melt 6 Tbs butter in a large pot over medium heat. Add fennel, onion, and 1/2 tsp salt. Stir to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, ~20 min.

  • Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, ~3 min.

  • Pour in tomatoes, water, and broth. Bring to a simmer and cook gently, uncovered, for ~30 minutes. Season with remaining 1 1/2 tsp salt and the black pepper.

  • Purée soup in batches using a blender or immersion blender until smooth. Or, run it through a food mill.

  • Transfer soup back to pot over medium heat; simmer until slightly thickened, 5-10 more min. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm until ready to serve.

  • If making croutons: Heat oven to 350 F. Spread bread slices on a large baking sheet. Bake until lightly golden, ~10 min.

  • Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2-3 min. Add remaining 1 Tbs butter to melt in the pan and swirl to combine.

  • Adjust oven temp to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with cheese. Return to oven and broil until bubbly and golden, ~1 min.

  • Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.


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