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Delivery 12/11/19


  1. Carrots

  2. Garlic

  3. Liberty Apples

  4. Raspberry Vanilla Jam

  5. Dozen Eggs

  6. Kamut Loaf


  1. Amaltheia Organic Dairy - Belgrade

  2. Amaltheia Organic Dairy - Belgrade

  3. Home Acres Orchard - Stevensville

  4. Roots Kitchen & Cannery - Bozeman

  5. Black Dog Farm - Livingston

  6. 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.


  • 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.


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