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Delivery 2/12/20

Updated: Feb 18, 2020

white, green, and pink radishes on a grey wooden background


  1. Watermelon Radishes

  2. Spinach

  3. Shallots

  4. Apple Cider (Unpasteurized)

  5. Sourdough Sandwich Bread GF sub Oat Bread

  6. Naturally Cured Pork Salami Vegetarian sub Chinese Ginger Tea Concentrate

  7. Blue Oyster Mushrooms (For recipients of 2/5 delivery only)


  1. Fourth Wave Farm - Hamilton

  2. Amaltheia Organic Dairy - Belgrade

  3. Amaltheia Organic Dairy - Belgrade

  4. Gallatin Valley Botanical - Bozeman

  5. Wild Crumb - Bozeman GF sub Sister's Gluten Free - Belgrade

  6. 5th Season Montana - Darby Vegetarian sub Hummingbird's Kitchen - Bozeman

  7. Mother Fungi - Missoula (formerly Front Street)

Featured Recipes

Unpasteurized Apple Cider

Here's what you need to know: Unlike the apple juices you might buy in the store, this cider has not been heat-treated, thus it is a raw product. It has been kept frozen since it was made, and should be kept frozen until you're ready to consume it. While the apples for this cider were GVB-grown apples, the farm offers the press as a service to people who want to bring their own apples and press their own cider. Because of these factors, the cider is not a regulated or certified product. If you choose to consume it raw, you should do so knowing there's a greater risk. If you want to avoid any uncertainty, heat it thoroughly, cook with it, or bake with it. There's no shortage of delicious ways to enjoy your cider. As for flavor, it will be fairly tart and complex. Not your typical apple juice, but certainly delicious!

Hot Spiced Cider

1/2 gallon apple cider

Sweetener to taste: brown sugar, maple syrup, honey, etc.

2-3 cinnamon sticks

1/2 tsp whole cloves

Optional: ground ginger, allspice, or nutmeg, or 1/2 tsp black peppercorns. Fresh orange or lemon zest and/or juice. If you have Hummingbird's Kitchen Chinese Ginger Tea concentrate, that could be a lovely addition instead of/along with any sweetener.

Put the cider in a pot and add the sweetener and spices, bring to a boil then reduce heat to a simmer. Add any citrus zest or juice, if you want it. Simmer for about 10 minutes, or longer for a more concentrated flavor. Either pour through a fine mesh strainer to serve, or ladel it out of the pot, removing any whole spices. Enjoy as is, or add a splash of bourbon, whiskey, or dark rum.


Sautéed Spinach & Radishes

4 side-dish servings

2 Tbs olive oil, butter, bacon grease, or whatever fat you want to use

~1/2 lb radishes, cut into wedges or roughly 1-inch pieces, depending how big they are

1 shallot, sliced thin

1 5-oz bag of spinach, rinsed and drained

2 garlic cloves, minced (optional)

Salt and pepper to taste

juice of 1/2 lemon, or a few tsp of your favorite vinegar

Heat the oil in a skillet over medium-high. Sauté the shallot and radishes with a pinch of salt until they're tender and beginning to brown, 7-8 minutes. Add the spinach and garlic, lemon juice/vinegar, and a little more salt and pepper, and cook, stirring, until all the spinach is wilted, about 1 minute.

Serve as a side dish, or as a component of a bowl or wrap. Top with an egg, or use it as an omelet filling. Change up the flavors with soy sauce and rice wine vinegar instead of lemon juice (and maybe hold the salt). Or, take a few more steps to toss it with pasta:

Pasta with Sautéed Spinach & Radishes

Same ingredients as above, plus:

1 lb pasta, whatever shape or make you like

1/4 C chopped sun-dried tomatoes

pinch of red pepper flakes

1/2 tsp dried oregano

3/4 C grated parmesan cheese

Cook the pasta to al dente. Reserve 1 C of the pasta water before you drain it. While the pasta's cooking, sauté your veggies. In this version, after you've sauteed the radishes and shallot for about 5 minutes, add the sun-dried tomatoes. Use some of the oil they're packed in for an extra flavor punch. After a couple minutes, add the spinach, garlic, salt and pepper, lemon juice, red pepper flakes, and oregano. Stir for a minute, then add the drained pasta, 1/2 C grated cheese, and 1/2 -3/4 C pasta water. Toss and stir well to help melt the cheese and release the starches to create a light sauce. Add a little more pasta water if it's too dry. Cook down a minute if it's too wet. Season to taste and serve topped with remaining grated cheese, fresh basil or parsley if you have it, and/or another little squeeze of lemon.


Additional Recipe Suggestions

Need more suggestions or advice on how to use your items? Feel free to contact us! We want to make sure you enjoy your Farm Cart deliveries.


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