Delivery 12/11/19
ITEMS
Carrots
Garlic
Liberty Apples
Raspberry Vanilla Jam
Dozen Eggs
Kamut Loaf
PRODUCERS
Amaltheia Organic Dairy - Belgrade
Amaltheia Organic Dairy - Belgrade
Home Acres Orchard - Stevensville
Roots Kitchen & Cannery - Bozeman
Black Dog Farm - Livingston
Stella Bakery - Four Corners
Featured Recipes
These recipes are relatively simple, focusing on just a few ingredients. Hopefully they add some variety to your regular line-up without requiring a lot of extra effort. They can also help preserve your fresh produce if you, like me, are still working through your garden carrots.
Roasted Applesauce
Adapted from Barefoot Contessa. Makes a little less than 1 quart. Feel free to double or triple the recipe and add in different varieties of apples. It's one of my favorite winter desserts, but is equally good with breakfast, lunch, or dinner
Zest and juice of 1 small orange
Zest and juice of about 1/3 of 1 lemon
2 lbs apples, peeled, quartered, and cored.
2 Tbs + 2 tsp brown sugar
1/3 stick of butter
3/4 tsp ground cinnamon
pinch of allspice (or ground clove, nutmeg, or ginger)
Preheat the oven to 350℉. Put the citrus juices and zests in dutch oven or enameled iron pot (must be nonreactive and oven-safe). Add the peeled apple slices and toss, then add the brown sugar, butter, and spices and cover the pot. Bake for 1 hour, or until all apples are soft. Whisk until texture is smooth, or just as smooth as you like it. Serve warm or at room temperature.
Quick Pickled Carrots
Recipe from Alice Waters. Makes 2 pints, or 1 quart. They're best if left for 1 day before eating, and they'll keep well in the refrigerator. Good for snacks, appetizers, or some extra zing in a salad or sandwich.
1 lb carrots, peeled or scrubbed and cut into 1/4 inch slices or sticks
2 C water
1 1/3 C red or white wine vinegar
2 Tbs salt
2-4 cloves garlic, peeled
1 bay leaf
1/2 tsp whole peppercorns
1 tsp coriander seeds
4 whole cloves
6 sprigs of thyme
Bring water, vinegar, garlic, herbs, and spices to a boil in a medium pot. Turn down to a simmer and cook for 1 minute.
Add the carrots, return to a boil, then back down to a simmer. After 1-2 minutes, turn off the heat and remove the carrots from the brine to a plate or bowl to cool for 5-10 minutes. They should be just starting to soften and still crisp.
Divide carrots into 2 pint jars or all into 1 quart jar or other glass container. Pour the brine over the carrots, submerging them. Cover the jars/container and refrigerate for 1 day before eating. They'll keep in the fridge with a good-fitting lid for months.
Variations:
Instead of coriander, cloves, and thyme, try caraway and cumin seeds, or dill and red pepper flakes.
Add sliced onions, beets, or fennel bulb to the carrots. You may want to cook different vegetables separately in the brine to make sure you don't overcook any them, then pack together into jars and submerge in the brine.