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Delivery 11/25/20


  1. Rainbow Carrots

  2. Huckleberry Gold Potatoes

  3. Celeriac (or Celery Root)

  4. Wild Rosemary Olive Oil

  5. Cranberry Spice Balsamic Vinegar

  6. Cat Daddy Cardamom Ice Cream


  1. Amaltheia Organic Produce - Belgrade

  2. Kimm's Organic Potatoes - Manhattan

  3. Harlequin Produce - Arlee

  4. Olivelle - Bozeman

  5. Olivelle - Bozeman

  6. Genuine Ice Cream - Bozeman


Adapting Recipes from Olivelle

You can find the Olivelle seasoning blends and infused salts at their retail shops in Bozeman and online, but you don't need them to make their recipes. Here's a few suggested adaptations:

  • Vanilla Bean Sea Salt: Use a 1-to-1 substitution of kosher salt or other coarse-grained salt, and a small splash of vanilla extract.

  • Maple Orange Shaker: For 1 Tbs of maple orange shaker, try using 1 Tbs maple syrup, 1/2 tsp orange zest, and a pinch each of ground cinnamon, ginger, and cloves.


Rosemary Olive Oil Mashed Potatoes & Celeriac

Mashed potatoes don't have to be loaded with dairy to be delicious (not that there's anything wrong with that). You can always serve with a little butter, though you probably won't need it. Serves ~6.

2 lbs huckleberry gold potatoes, rinsed and cut to roughly 1" pieces. I like to leave the skins on, but you can peel them if you like.

1 lb celeriac, rinsed, peeled down to the white flesh, and cut into roughly 1" pieces

6-8 cloves of garlic, peeled

Kosher salt and black pepper

3 Tbs Rosemary Olive Oil (more or less to taste)

3 Tbs good extra-virgin olive oil (more or less to taste)

Bring a large pot of water to a boil. Add potatoes, celeriac, garlic and 1 Tbs salt and cook at a brisk simmer until potatoes and celeriac are both tender, ~15 minutes. Reserve 1 C of the cooking water, then drain the vegetables. Return vegetables to the pot and mash well, use the beater on your stand mixer, or however you like to mash potatoes. For a smoother texture, use a food mill or a ricer.

Taste the Rosemary Olive Oil before you add it in - you may decide to use more or less than the recipe recommends. Start with 2 Tbs of each kind of oil (4 Tbs total), beat into the potato/celeriac mixture, then taste it. The remaining 2 Tbs can be all rosemary, all regular, 1 of each, or omitted - whatever your preference is. Finally, beat in the reserved cooking liquid, a little at a time, until it reaches a consistency you like. The starch in the water will help achieve a creamy texture without the need for cream. Taste and add salt and/or pepper as needed, serve warm.


Charred Rainbow Carrots with Orange & Cranberry Spice Balsamic

Rainbow carrots bring a little something extra to the table: although they can do all the same things regular orange carrots can do, they can also stand out all on their own without a lot of effort from you. Recipe adapted from Ina Garten. Serves 4-6 as a side.

2 lbs rainbow carrots, rinsed and any dirt scrubbed off

Good olive oil or other neutral oil - extra virgin is not recommended for roasting at high temps

Kosher salt and freshly ground black pepper

1 tsp grated orange zest

2 Tbs freshly squeezed orange juice

1 Tbs Cranberry Spice Balsamic Vinegar

1 tsp flakey sea salt, or 1/2 tsp kosher salt

Preheat the oven to 450 F. Remove the carrot tops, then cut the carrots into long diagonal slices, or sticks that are about 4" long by 1/2" wide. Place the carrots on a sheet pan, drizzle with 3 Tbs oil, 1 tsp kosher salt and 1/2 tsp pepper. Toss with your hands until well coated, and spread out in one layer.

Roast for 15-20 minutes, turning once, until the carrots are lightly browned and tender throughout. On the same pan, or in a serving dish, top the roasted carrots with the orange zest, orange juice, vinegar and flakey sea salt, if using, or just a pinch of regular salt. Toss well to coat and serve hot or at room temperature.

Variation: Use any combination of root vegetables you like. Parsnip would work here, as would the celeriac. Just be sure to cut your vegetables to all about the same size.


Orange Cranberry Sauce

Makes ~2 Cups cooked sauce. Adapted from an Olivelle recipe.

1 1/2 C fresh or frozen cranberries

1/2 C orange juice + 1/2 tsp orange zest

1/2 C brown sugar

2 tsp maple syrup

Pinch each of ground cinnamon, ginger, and cloves

3-4 Tbs Cranberry Spice Balsamic Vinegar

1/4 tsp coarse grain salt

In a saucepan combine all ingredients except the salt. Cook over medium heat for 15 minutes. Use a potato masher to break apart the cranberries as they cook down. The sauce is done when juices have evaporated and sauce has thickened. Add salt before serving.

This sauce is perfect for the Thanksgiving table, but is also a great condiment for leftover turkey sandwiches, or a delicious grilled cheese: Build the sandwich with your choices of cheese, cran sauce, ham or turkey (if using), and spinach or arugula. Brush bread with Rosemary Olive Oil and grill.


Additional Recipes & Suggestions


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