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Delivery 11/30/22


  1. Parsnips

  2. Watermelon Radishes

  3. Cipollini Onions

  4. Green Cabbage

  5. Eggs

  6. Baguette / Misc GF Sub


  1. Ploughshare Farm - Moiese

  2. Amaltheia Organic Produce - Belgrade

  3. Foothill Farm - St. Ignatius

  4. Amaltheia Organic Produce -Belgrade

  5. Happy Eggs - Manhattan

  6. On the Rise Bakery - Bozeman / Misc Sources


Andalusian Cabbage Stew

Recipe from Martha Shulman, NYTimes. Serves 4-6 as a main or side dish.

2 Tbs extra virgin olive oil

1 cipollini onion, chopped

2-4 garlic cloves, to taste, minced

1 red bell pepper, diced

~1 1/2 lbs green cabbage, cored then shredded or diced (~6 C)

1 small dried red chili pepper - sub dried red pepper flakes

1/2 tsp sugar

1 28-ounce can or box of chopped tomatoes with their juice

Salt and freshly ground pepper, to taste

2 tsp paprika - sub smoked paprika for some or all, if you like it

1 Tbs sherry vinegar - apple cider vinegar or red wine vinegar can make do in a pinch

Fresh baguette, sliced - toasted or warmed before serving, if you like

  1. Heat the olive oil over medium heat in a large, lidded skillet or Dutch oven. Add the onion and cook, stirring often, until tender, ~5 min. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, ~3 min. Add the cabbage. Cook, stirring, for another 5 min, or until the cabbage has softened slightly and lost some of its volume.

  2. Add the chili pepper, sugar, tomatoes, paprika, and a pinch of salt. Raise the heat slightly and cook, stirring often, until the tomatoes have cooked down somewhat and the mixture smells fragrant, ~10 min. Turn the heat to low, cover and simmer for 30 minutes, stirring often.

  3. Add the vinegar and stir to combine. Taste and add salt and pepper as needed. Simmer another 10 min. Serve with thick slices of baguette or country bread or with rice.


  • This will taste even better if you refrigerate it overnight and serve it the next day.

  • Cooked chickpeas are one possible addition for a heartier main dish. I also think a poached or fried egg would not be out of place, if that sounds good to you.


Roasted Chicken with Mustard-Glazed Cabbage, Onion, and Radishes

Adjust and adapt this recipe as needed. Use sausage instead of chicken. Omit meat entirely for a vegetarian dish, perhaps served with braised potatoes, or with bread. Omit or replace the onion or radish as desired. Adapted from Alexa Weibel, NYTimes. Serves 4-6.

1/2 C olive oil, plus more for brushing and drizzling

2 Tbs stone-ground coarse mustard, plus more for serving

4 garlic cloves, minced

4 tsp apple cider vinegar

4 tsp cumin seeds

Kosher salt and black pepper

1 medium head of green cabbage (~2 1/2 lbs), any damaged out leaves removed

1 cipollini onion, peeled, then cut into 1/2-inch rounds

1-2 watermelon radishes, tops and tails removed, cut into wedges or rounds at least 1/2" thick

1/4 C capers, drained

6 bone-in, skin-on chicken thighs, or 1-2 packages of your favorite sausage (see step 5)

1 1/2 tsp ground coriander - ONLY IF USING CHICKEN

1 tsp ground cumin - ONLY IF USING CHICKEN

Fresh parsley, dill, or arugula - roughly chopped for garnish (optional)

  • Heat the oven to 425 F. In a small bowl, whisk together olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.

  • Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. Make sure to cut lengthwise through the core to keep the pieces intact. You should get 16 pieces.

  • Add the cabbage wedges to a large baking sheet. Brush all the wedges with half the vinaigrette, then turn and brush the other side with remaining vinaigrette. Arrange in an even layer. Brush or gently toss onion rounds and radishes with oil and add them to the sheet pan, tucking them in and around the cabbage. Season the whole pan generously with salt and pepper, then sprinkle the capers over top.

  • If preparing chicken: In a small bowl, toss the coriander and cumin with 1 Tbs salt and 1 tsp pepper. Drizzle chicken with olive oil, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the vegetables, skin-side up. If preparing sausage: Uncooked links can go directly on top of vegetables; bulk sausage can be gently shaped into balls and set on top. Pre-cooked sausage links should be added half way through cooking to prevent drying out.

  • Roast until the chicken or sausage is cooked through (if using), the cabbage is lightly browned in spots, and all vegetables are tender, ~35-40 min. Rotate pan once half way through. Top with fresh herbs and serve immediately, passing more mustard on the side.

Note: if omitting meat, you may want to add some butter for richness. Dot the vegetables with it, or melt it and brush it on with a basting brush. Add it half-way through if you're worried about burning.


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