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Delivery 2/1/23

Please return any Farm Cart bulk jars you have this week! Set them out for pick-up.


  1. Onions

  2. Shiitake mushrooms

  3. Microgreens

  4. Chard

  5. Ice Cream

  6. Breakfast sausage / Hot Fudge Sauce *Kohlrabi - If you didn't get a delivery last week, you won't get kohlrabi.


  1. Terra Greens Produce - Manhattan

  2. Mother Funghi - Missoula

  3. Gallatin Valley Botanical - Bozeman

  4. Gallatin Valley Botanical - Bozeman

  5. Genuine Ice Cream - Bozeman

  6. Amaltheia Organic Pork - Belgrade / King's Cupboard - Red Lodge


There was a delay on the coffee and biscotti this week, but don't fear! We'll have that combo to look forward to in a future delivery. In the meantime, why not balance out some fresh greens with ice cream?

Spiced Mushroom-Chard Soup

Lots of variations possible here, like adding a handful of lentils (black or green), or grains like farro, rice, or quinoa. Adapted from Melissa Clark, NYTimes Cooking. Makes ~6 servings.

6 Tbs unsalted butter or extra-virgin olive oil

~1 lb mixed mushrooms, chopped - use shiitakes, plus any other mushrooms you like

1 onion or a few shallots, chopped (~1/2 lb)

1 Tbs tomato paste

2 tsp chopped fresh thyme leaves - sub ~1/2 tsp dried

1 1/2 tsp ground cumin

1 tsp ground coriander

3/4 tsp ground cinnamon

Pinch ground allspice

2 1/2 tsp kosher salt, plus more to taste

1 tsp black pepper

~5 oz chard leaves, chopped to bite-size (use the stems, too, if you want) - sub spinach, kale, etc

~1 Tbs fresh lime juice, or to taste

Optional garnishes: plain yogurt or sour cream, microgreens

  • Heat 3 Tbs butter or oil in a large pot over medium-high heat. Add half the mushrooms and onions; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10-12 min. Transfer to a bowl and repeat with remaining butter, mushrooms, and onion. [If using chard stems, sauté with the onion and mushroom.] Combine both batches in the pan.

  • Stir in tomato paste, thyme, cumin, coriander, cinnamon, and allspice. Cook, stirring constantly, until fragrant, ~1 min.

  • Add 5 C water, salt, and pepper. Bring to a boil, then reduce to a simmer for ~20 min.

  • Stir in chard leaves and let cook another 5 min or so.

  • Mix in lime juice, taste and adjust seasoning. Serve with a dollop of yogurt and micros on top.


Mushroom, Sausage & Chard Strata

Great for brunch, or breakfast for dinner. Adapted from Marcella Valladolid, Food Network. Serves ~8. Note the refrigeration time, and plan accordingly!

4 Tbs (1/2 stick) butter, or 1/4 C oil

1 clove garlic, minced

1/2 an onion, finely chopped

~2 C mushrooms, chopped - if you don't have enough shiitake for 2 C, use any additional variety

1 small bunch of chard (4-5 leaves + stems), rinse well, separate stems from leaves, chop both

1 Tbs fresh thyme, chopped - sub 1 tsp dried

1 lb bulk breakfast sausage - see notes for vegetarian adaptations

2 C milk

1 C heavy cream

6 large eggs

1/2 tsp ea salt and pepper, or to taste

2 C Gruyere, grated - or use any cheese(s) you like

4 C stale bread, roughly cut into cubes - if it's fresh, leave it out for a day, or dry it out in a low oven

Oil or butter, for greasing the pan

All-purpose flour (reg or gf), for flouring the pan

Optional garnishes: microgreens, salsa, hot sauce, chili crisp, sour cream or plain yogurt, etc.

  • In a large saucepan over medium-high heat, melt the butter. Add the garlic, onion, and a pinch of salt (and chard stems, if using). Cook, stirring occasionally, until the onion is translucent, ~5 min.

  • Add the mushrooms, thyme, and a pinch of salt. Sauté until tender, another 5 min. Transfer contents of the pan to a large plate or bowl and set aside.

  • In the same pan, add the sausage and cook until no longer pink. Transfer to the plate with the mushrooms, leaving the drippings behind.

  • Finally, sauté the chopped chard leaves in the sausage drippings until wilted. Add a splash of water, if needed

  • In a large bowl, whisk together the milk, cream, eggs, salt, and pepper. Add the cheese, all the veggies, sausage, and bread cubes. Refrigerate for at least 3 hours, or up to 24 hours.

  • Preheat the oven to 325 F. Remove egg mixture from fridge.

  • Grease a bundt pan with oil or butter (see notes). Add a little flour to the pan and tap it all around to coat, to prevent the strata from sticking. Spoon/pour the egg mixture to the pan and bake until deep golden brown, 50-60 min. Let cool slightly, then transfer to a plate.

Notes: 1) Omit sausage for a vegetarian version and increase the amount of mushrooms and chard, or use any additional veggies you like. 2) If you don't have a bundt pan, use any baking dish that's large enough to hold the mixture. The oil and flour coating is less important if you're not turning out the strata. Cooking time may vary with different pans, so check that eggs are set throughout.


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