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Delivery 12/8/21


  1. Celeriac

  2. Carrots

  3. Microgreens

  4. Lentil Crunchers

  5. Dozen Eggs

  6. Bacon / Sweet Beet & Garlic Pickles


  1. Fourth Wave Farm - Hamilton

  2. Amaltheia Organic Produce - Belgrade

  3. Amaltheia Organic Produce - Belgrade

  4. Farver Farms - Scobey

  5. Three Hearts Farm - Bozeman

  6. Ranchland Packing - Butte / Roots Kitchen & Cannery - Bzn


Celeriac Soup with Bacon and Hazelnut Topping

Recipe adapted from Andrea Bemis's recipe in Local Dirt. Serves 4-6.

4 oz bacon or pancetta, chopped (omit for a vegetarian version, subbing olive oil for bacon fat)

1 onion, chopped

2 garlic cloves, chopped

1 tsp dried thyme

1/4 tsp crushed red pepper flakes, or to taste

1 bay leaf

2 lbs celeriac, peeled and diced into 1/2-in chunks (you likely won't get 2 lbs of celeriac in this delivery. I suggest using carrots to round it out, but parsnips or potatoes also work.)

4 C chicken or vegetable broth, plus extra for thinning if needed

Salt and pepper to taste

1/2 C heavy cream (optional - any dairy or non-dairy substitute works if unsweetened, or omit entirely and add more broth if it needs thinning)

1/4 C hazelnuts (or top with plain lentil crunchers, or pecans, almonds, or walnuts.)

1/4 C microgreens, for topping

In a large pot, cook the bacon until crisp. Remove to drain on a paper towel and reserve the bacon fat in the pot. If omitting the bacon, heat 1-2 Tbs oil or butter in place of the bacon fat. Sauté chopped onion in the pan for ~5 minutes, stirring often. Add garlic, thyme, crushed pepper flakes, bay, celeriac, and carrots (or whichever you're using). Cook for 2 minutes, then add the broth and bring to a boil. Reduce heat to simmer for 25 minutes, or until all the vegetables are tender.

Remove bay leaf and transfer to a blender or food processor, or use an immersion blender to blend until smooth. Work in batches if needed. Return to the pot and stir in the heavy cream, if using. Taste test and add salt and pepper as needed. Keep soup warm on the stove. Meanwhile, heat a dry skillet over medium heat and toast the hazelnuts for 5-8 minutes, stirring frequently for even toasting. When lightly toasted, remove and cool until you can roughly chop them. Ladle soup into bowls and top with a sprinkle of bacon, toasted hazelnuts, and microgreens.


Celery Root Hash

Celery root is a bit of a misnomer for celeriac, but they're frequently used interchangeably. I think it sounds better here. Adapted from Rick Martinez, Bon Appétit, serves 4.

1 celeriac (~1+ lb), peeled, cut into 3/4-inch pieces

1 lb sweet potatoes, peeled, cut into 3/4-inch pieces (sub potatoes, butternut, or carrots)

2 sprigs of thyme, or 1/2 tsp dried thyme leaves

1 bay leaf

1 C chicken or vegetable broth

3 Tbs olive oil

1/4 tsp cayenne pepper, or to taste

1 red onion, sliced

1 garlic clove, thinly sliced

Kosher salt, freshly ground pepper

5 bacon slices, cooked and crumbled (optional)

4 eggs, or as many as needed (optional)

Fresh microgreens, for serving

Combine the diced celeriac, sweet potatoes (or other roots), thyme, bay leaf, broth, oil, and cayenne pepper in a large skillet over medium-high heat, tossing occasionally, until vegetables are just beginning to soften and liquid is evaporated, 15–20 minutes. Add onion and garlic along with salt and pepper to taste and cook, tossing often and scraping up any browned bits, until vegetables are tender, 30–35 minutes. Remove thyme and bay leaf and mix in the crumbled bacon, if using. If adding eggs, you can cook them nestled into the hash if you like, but I find it easier to do in a separate pan and serve on top of or alongside the hash. Serve topped with microgreens.


Whole Roasted Celeriac with Coriander

Adapted from Yotam Ottolenghi, serves 2 as a side. It would be lovely alongside a steak or roast.

2 small or 1 medium celeriac (~1 1/4 lbs), trimmed and scrubbed clean, unpeeled

2 1/2 Tbs olive oil, plus extra if needed

3/4 tsp coriander seeds, lightly crushed

Flaked sea salt, to taste (sub kosher salt)

fresh lemon wedges, to serve

Heat the oven to 350 F. With the tip of a knife, pierce the celeriac all over put it in a small baking dish. Rub generously with the oil, coriander seeds and 1 tsp of flaked salt. Roast for an hour to an hour and a half, basting every 30 minutes, until the celeriac is soft all the way through and golden brown on the outside (larger roots may need more time). Cut into wedges and serve with lemon.


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