Farm Cart
- Feb 9, 2021
- 4 min read

Delivery 2/10/21

ITEMS

Diced Butternut Squash
Shiitake Mushrooms
Claytonia
Microgreen Mix
Dozen Eggs
Plain Chèvre

PRODUCERS

Root Cellar Foods - Bozeman
Mother Fungi - Missoula
Missoula Grain & Veg Co - Stevensville
Montana Roots - Livingston
Mission Mountain Organic Eggs - Ronan
Amaltheia Organic Dairy - Belgrade

glo: Recipes for Inner Radiance by Megan Ulrichs

We are pleased to partner with Megan for our recipes this week! She is the author of the cookbook "glo: Recipes for Inner Radiance," is a holistic nutrition educator, and the founder of glo Luxury Oils. Megan has generously offered a discounted price on her cookbook for Farm Cart subscribers, which is now available to purchase on our add-ons page.

Today's recipes are a small sample of the delicious and healthy creations featured in her book, many of which call for local foods you'll find in your Farm Cart deliveries throughout the year.

Butternut Squash Hash Browns

Adapted for today's delivery. Serves 2-4.

1 lb butternut squash, diced

1/2 C onion, diced

1 Tbs butter, avocado oil, ghee, or your preferred cooking fat

1/2 C fresh herbs such as basil or rosemary - to sub dried, I suggest using a few tsp of any you like

1/4 C microgreens mix

Salt and pepper to taste

plain chèvre (optional)

1 tsp moringa powder (optional) - moringa powder is a nutritive herb supplement made from the leaves of the Moringa oleifera plant

In a frying pan or skillet with a lid, sauté the diced onion in ghee (or your fat of choice) over medium-low heat until nicely browned. Add diced squash and cover. If you're using dried herbs or less tender herbs like rosemary, I'd suggest adding it to the pan now with the squash. Cook on medium-low for ~10-15 minutes, stirring occasionally.

When squash is soft and browned, toss in tender, fresh herbs and Moringa powder (if using). Stir to blend. Season with salt and pepper and serve with microgreens. Add a few dollops of goat cheese, if using. These would be great with an egg on top, or alongside the Herbalicious Quiche!

Herbalicious Quiche with Greens & Mushrooms

Adapted for today's delivery. Serves 4-5.

1 pie crust - treat yourself to a premade crust, or make your own. Here are some recipes.

8 eggs

1/2 C milk, or unsweetened almond or cashew mylk

1 C claytonia, rinsed, dried and chopped. Spinach, kale, chard, or dandelion greens could also work!

1 C fresh herbs - use a combo of whatever you like: basil, cilantro, parsley, dill, rosemary, etc. You could sub in some chopped microgreens, but you definitely will want some fresh herbs, too.

1/2 tsp sea salt

1/2 tsp pepper

1 Tbs butter or olive oil

1 C shiitake mushrooms, remove stems and chopped. Unless very small, the stems are tough to eat.

1 bunch scallions, chopped (sub a handful or two or chopped onion or shallot)

2 oz plain chèvre, or other goat cheese. Megan recommends the truffle flavor! (optional)

Preheat the oven to 350℉. Sauté the scallions and mushrooms in the butter or olive oil over low heat until softened, ~ 5 minutes.

While 'shrooms are sautéing, in a large bowl, add eggs and milk or mylk of choice. Whip with a fork until well combined. Add sea salt, pepper, greens, and herbs. Pour egg mixture into pie crust. Add goat cheese in little dollops around the top, if using. Split 1 scallion lengthwise into a few long pieces and add it to the top for a decorative touch.

Bake for 40 minutes. When ready to serve, top quiche with sautéed mushrooms and scallions.

What is Claytonia?

Clayonia is also known as miner's lettuce or winter purslane. It's a cool-weather plant native to parts of North America (and elsewhere) and grows so well in some regions that it's considered a weed. It's popular for foraging, but can also be cultivated. The crop we're enjoying was grown in a greenhouse in Stevensville. For many growers in Montana, heating a greenhouse in the winter is impractical, with the energy costs outweighing the benefits. Claytonia and spinach are a few of the greens that can be coaxed out of the ground with minimal heating, though they grow more slowly and aren't as prolific in the lower light of winter.

Claytonia is lovely and crisp when it's fresh, and the flavor is pretty comparable to spinach. You can use it in much the same way as spinach, too: enjoy it fresh in a salad, sauté lightly, or add it to eggs, soups, or pasta dishes.

More Recipes & Suggestions

Scratching your head about what to do with claytonia? Try it in a salad with a simple vinaigrette, or make a pesto to eat with pasta, potatoes, or bruschetta. Try substituting claytonia for turnip greens in this pesto recipe, or kale in this kale pesto recipe.
This Chipotle Chili with Butternut Squash is a favorite for a cold day.
If you don't have a pie crust, but want to make Megan's quiche, turn it into a frittata.
One of our favorite ways to eat mushrooms, greens, and eggs is together in a bowl of ramen soup. Though the instant noodle packets are an okay fallback if time is short, you can also use just the noodles and take a few extra minutes to flavor your own broth and pack it full of veggies + egg for a healthier version. Here are a couple suggestions to get you started: easy homemade ramen 1 and easy homemade ramen 2.