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Delivery 11/2/22


  1. Heirloom Tomatoes

  2. Spinach

  3. Hakurei Turnips

  4. Rainbow Chard

  5. Dozen Eggs

  6. Cinnamon Sugar Donut Holes / GF Pumpkin Bread


  1. Foothill Farm - St. Ignatius

  2. Last Best Organics - Missoula

  3. Amaltheia Organic Produce - Belgrade

  4. Winter Kissed Farm - Stevensville

  5. Happy Eggs - Manhattan

  6. Daisy Donuts - Livingston / Sister's Gluten Free Bakery - Belgrade


Hakurei Turnips...

are also known as "salad turnips." These white globes are tender, a little sweet, and a little peppery. They're delicious raw (think sliced in a salad), or roasted in the oven or on the stovetop.


Heirloom Tomato Concassé w/ Wilted Chard

This dish is a little like bruschetta reimagined as a warm salad. It would go well alongside roasted or grilled meat or fish, tossed with hot pasta, on top of polenta, or as the vegetable and sauce element of a grain bowl. Recipe from Martha Shulman, NYTimes Cooking. Serves ~4 as a side.

1 lb ripe heirloom tomatoes, finely chopped (~2 C)

1-2 garlic cloves (to taste), minced or grated

Salt and pepper, to taste

1 tsp balsamic vinegar

2 Tbs extra virgin olive oil

Several fresh basil leaves, cut in slivers or torn

1 bunch chard, rinsed well and cut to bite size pieces or ribbons - I like to use the stems for textural contrast, but it's totally up to you. You can also add spinach, or use a combo.

Feta cheese or fresh mozzarella (optional)

  1. In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 Tbs of the olive oil and half the basil. Cover and let sit at room temp for at least 30 min. Add the pepper, stir, then taste for salt, acidity, etc. Adjust as needed.

  2. Heat the remaining 1 Tbs of olive oil in a large skillet with a lid over medium heat. Add the chopped chard, ~1/4 C water, and a pinch of salt. Cover and let steam, stirring occasionally, until chard has just wilted, ~2 min. Remove the lid and continue to cook, stirring frequently, until most of the liquid has evaporated, but before things start to stick and burn. Turn the heat down if needed.

  3. Season to taste, then distribute chard onto plates or bowls, spoon the tomato concassé over top, sprinkle on the remaining basil and the cheese, if using, and serve warm or at room temp.


Roasted Hakurei Turnips w/ Buttered Spinach

4 Tbs butter, divided

1 lb turnips, halved, quartered, or cut into wedges, so pieces are about the same size

5-8oz spinach, roughly chopped

salt, to taste

1/2 tsp caraway seeds - or try cumin seeds, or add some garlic and red pepper flakes to the pan with the butter in step 4.

  1. Pre-heat the oven to 400°F.

  2. On the stovetop, melt 2 Tbs butter in a 12" ovenproof skillet like cast iron over medium-high. Working in batches to avoid crowding, cook turnips, cut side down, until browned, 4-6 minutes. Return all turnips to pan and season with salt. Transfer to the oven and bake another 12-15 min or until tender. Transfer to a bowl or serving dish and keep warm.

  3. Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1-2 min, then add them to the dish with the turnips.

  4. Melt the remaining 2 Tbs butter in the skillet. Add the greens and cook until wilted, 2-3 minutes. Add the turnips and caraway seeds back to the pan and toss to combine. Season to taste and serve warm.

Note: You could also cook the caraway seeds and greens in a separate skillet while the turnips bake.


Tomato Vinaigrette

Adapted from Samin Nosrat's book, Salt Fat Acid Heat. Makes ~1 C.

2 Tbs diced onion or shallot

2 Tbs red wine vinegar

1 Tbs aged balsamic vinegar

~8 oz ripe tomato or tomato pieces (you can use the cores, ends, etc)

Basil leaves, torn

1/4 C extra virgin olive oil

1 clove garlic, smashed with your palm or flat side of a knife and peeled

Salt, to taste

  1. Combine the onion and vinegars in a jar to sit for ~15 min.

  2. Grate the cut side/s of the tomato on the largest holes of a box grater, then discard the skin.

  3. Add grated tomato, basil, oil, smashed garlic clove, and a pinch of salt to the jar. Shake to combine, then taste and adjust for salt and acidity. Let sit while you make your salad.

  4. Try it on a spinach salad with sliced Hakurei turnips, avocado, the rest of the tomato, and croutons....or however sounds good to you!


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