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Delivery 12/22/21

Happy Holidays! We'll see you back for deliveries on 1/5/2022.


  1. Spring Mix

  2. Spinach

  3. Daikon Radishes

  4. Oyster Mushrooms

  5. Hot Chocolate Mix

  6. Grass-fed Stew Beef / Spaghetti Squash


  1. Amaltheia Organic Produce - Belgrade

  2. Missoula Grain & Veg Co - Missoula

  3. Missoula Grain & Veg Co - Missoula

  4. Mother Fungi - Missoula

  5. Camino Spice - Livingston

  6. Yellowstone Grassfed Beef - Bzn / Lowdown Farm - Moiese


Sweet & Sour Stir-Fried Daikon Radish with Spinach

Originally, this recipe is meant for radishes and radish greens. The spinach will substitute nicely, and sliced or diced oyster mushrooms would fit in well here, too, so I added them. You can subtract them, though, if you wish. Adapted from NYTimes Cooking. Serves 3-4 as a side.

~1 lb daikon radishes, peeled and diced or sliced into ~1/2-inch pieces

4-6 oz fresh spinach, rinsed and roughly chopped

4 oz oyster mushrooms, sliced and tough ends trimmed, if needed.

2 Tbs soy sauce or tamari

2 Tbs rice vinegar

2 tsp agave nectar or honey, or more to taste

1/4 C broth - chicken, veggie, or mushroom, or use water

1 Tbs neutral oil for stir-frying, like canola, safflower, or grape seed oil

2-3 tsp minced garlic

2-3 tsp minced ginger

1 bunch scallions, chopped, white and green parts separated

1/4 C cilantro, chopped

1 tsp cornstarch dissolved in 2 Tbs water, to thicken sauce

In a small bowl or measuring cup combine soy sauce, vinegar, agave nectar or honey, and stock or water. Prep all your ingredients before you start cooking and have them nearby.

Heat a wok or skillet over high heat until a drop of water evaporates within 1-2 seconds. Add oil and swirl to coat sides, then add garlic and ginger and stir-fry for just 10 seconds. Add the white parts of the scallions and radishes and stir-fry for ~1 min, then add spinach and mushrooms and stir-fry for 2 min, or until greens and mushrooms are fully wilted. Add soy sauce mixture and cook, stirring often for 1 min. Whisk to re-combine cornstarch slurry and add the vegetables, stirring until everything is well coated. Finally, stir in the cilantro and green part of scallions just before serving. Taste and add salt or soy sauce if needed. Serve with rice or noodles, and/or with your preferred protein.


Chinese Braised Beef Stew

I like this version of beef stew for the chance to use different vegetables and evoke different flavors. The whole spices will give you the most robust flavor, but you can substitute ground in a pinch. There aren't many good substitutes for the wine and oyster sauce, though - I recommend buying these as they'll keep for a long time and come in handy for many Asian recipes. Serve with rice or your favorite cooked grain. Serves 2-4. Adapted from Woks of Life.

~1 lb stew beef, in 1 - 1 1/2-in chunks

2 Tbs vegetable oil

1 - 1 1/2-inch knob of fresh ginger, peeled and sliced lengthwise into 6-7 pieces.

5 whole cloves

3 pieces star anise

3 bay leaves

1 C Shaoxing wine, or dry sherry

3-4 Tbs soy sauce or GF tamari

1 Tbs oyster sauce (there is vegan oyster sauce if you prefer it)

5 C water

1 Tbs sugar

1 - 1 1/2 lbs daikon radish, peeled and cut into 1 1/2-inch pieces

salt, to taste

3 scallions, sliced into 1 1/2-inch pieces

Add the beef to a Dutch oven or other thick bottomed pot with enough water to cover the beef. Bring to a boil over high heat and cook for 1 min. Drain and rinse the beef to remove any scum and set aside. Dry the dutch oven with a paper towel, or by heating on the burner, then add the oil and heat over medium heat. When oil is hot, add the ginger, cloves, star anise, and bay leaves. Cook for 2-3 min until fragrant. Increase the heat to high and add the beef back to the pot. Cook for 8-10 min, until the pieces of beef are lightly browned around the edges.

Add the Shaoxing wine, soy sauce, oyster sauce, and bring to a boil. Once boiling, add the water and sugar. Cover the pot, and bring it to a boil again. Once boiling, reduce the heat to low, cover, and maintain a low simmer for ~90 min. The liquid should be at a slow bubble. Stir the pot occasionally to prevent sticking or burning. Overall cook time will depend on how tough the beef is, so test it before deciding to move on. Ideally it will be very tender, or close to it.

Gently stir in the daikon, and continue cooking for another 30-45 min, until the daikon is soft and cooked through. Season with salt to taste, and add the scallions just before serving alongside a pile of steamed rice!

Notes: I haven't tried adding oyster mushrooms, but I think it would work well! Add along with the daikon, not the beef, unless you want them to disappear into the stew :)


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