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Delivery 12/23/20


  1. Watermelon Radishes

  2. Russet Potatoes

  3. Dozen Eggs

  4. Raw Oats

  5. Blueberry Lavender Jam

  6. Huckleberries (frozen)


  1. Amaltheia Organic Produce - Belgrade

  2. Kimm's Organic Potatoes - Manhattan

  3. "Straight from the" Farm Fresh Eggs - Manhattan

  4. Montana Gluten Free - Belgrade

  5. Roots Kitchen & Cannery - Belgrade

  6. Western Montana Growers Co-op - Missoula


Happy Holidays!

Sending our very best wishes for you and your family this holiday season. We're taking a break from deliveries on Dec. 30th to enjoy a quiet holiday at home. Deliveries will resume on Jan. 6th, and we can't wait! We hope to have a little something extra prepared for you by then, if all goes to plan. Though the current challenges in our world won't disappear just because the calendar year is over, we're positive that 2021 will bring new joys and more good food, and we're looking forward to it!

Toasted Oatmeal with Huckleberries

Toasting oats brings out a richer, nuttier flavor than raw oats. Add a sprinkle of huckleberries and you've really elevated a humble breakfast. Recipe serves 2.

1 C raw oats

1 Tbs butter or coconut oil

pinch of salt

2 C water

Spices: pinch of cinnamon, clove, nutmeg, ginger, allspice, cardamom, etc.

Sweetener: spoonful of brown sugar, honey, maple syrup, apple butter, or blueberry lavender jam

Texture: fistful of chopped nuts, toasted sunflower or pumpkin seeds, or toasted coconut flakes

Fruit: handful of frozen fruit like huckleberries, or dried fruit like cranberries, or sliced, fresh fruit

Other toppings: chocolate chips, nut butter, splash of cream, yogurt... or whatever sounds good!

In a small saucepan over medium heat, melt the butter or coconut oil and add the oats. Stir occasionally until they smell fragrant, kind of like popcorn, 5-7 minutes. Add the salt, water, and any spices you want and bring to a boil. (If you're using dried fruit, like cranberries or raisins, you can add them now so they soften and plump up a bit in the hot water). Stir a few times, pop on the lid, turn off the heat, and let them sit.

After 5-7 minutes, stir and check consistency. If it's too thin for your liking, let sit covered a few more minutes, or simmer to remove excess liquid. If it's too thick, add a little water or milk. Transfer the oats to a bowl and add your sweetener, tasting as you go until it's just right for you, then add any other toppings you're using, letting frozen fruits soften up a bit before digging in.


French Breakfast Muffins with Huckleberries

This was (and still is) a Christmas morning favorite for my family, but can be enjoyed anytime. They're are also called doughnut muffins because they're like a cinnamon-sugar doughnut. Makes 12 muffins.

1 1/2 C all-purpose flour (or try substituting 1:1 with a GF all-purpose flour blend)

3/4 C white sugar, divided

2 tsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

1/2 C milk

1 egg, beaten

1/2 tsp vanilla

2/3 C butter, melted and divided (~11 Tbs)

1/2 C huckleberries, or more or less to taste

1/2 tsp cinnamon

Preheat oven to 400 F. Line muffin tin with papers, or grease cups well. In a mixing bowl, stir together flour, 1/2 C sugar, baking powder, nutmeg and salt. In a smaller bowl, whisk together egg, milk, vanila and 1/3 C melted butter. Add egg mixture to flour mixture; stir to combine well. Gently fold in huckleberries (or blueberries, or whatever you like. Plain are just as delicious.)

Fill prepared muffin cups 1/2 full. Bake on center rack for ~20 minutes, rotating halfway through. Muffins should be golden brown when done. Set the tin on a cooling rack, then melt remaining 1/3 C butter in a clean bowl or pot. In another dish, mix together remaining 1/4 C sugar and all the cinnamon. When cool enough to handle, remove the muffins from the tin and dip the tops first in the butter, then in the cinnamon-sugar mixture. (I always make sure to dip all the way down the paper line!) Let topping set for a few moments before devouring.


Watermelon Radish Toast, with or without an Egg

Watermelon radishes are stunning and nutritious. They're yummy roasted with honey and feta, or alongside roasted chicken thighs. But these radishes shine brightest when left raw, sliced thin, and combined with something rich and salty. The classic example is amply buttered bread or toast with sliced radishes and a sprinkle of flaky sea salt.

I prefer to take it up a notch with a fried egg and a slice of cheese, or a folded piece of silky, cheesy omelette. Add some sliced avocado and chopped, fresh herbs or greens and you have yourself a fancy-looking toast. You can make a sandwich instead, or swap toast and butter for bagel and cream cheese. Or skip the bread and call it a salad. Just be sure not to skip the rich elements - that bite of radish with avocado and jammy egg yolk just might make your day, even if it's dinner. Don't forget to season with a bit of salt and pepper to make help those fresh flavors pop. Here are a few recipes to help guide you, if you want them:


Even more recipes and suggestions:


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