• Farm Cart

Delivery 2/17/21

ITEMS

  1. Butter Lettuce

  2. Purple Daikon

  3. Red Beets

  4. Pizza Dough

  5. Ice Cream of your choice

  6. Organic Hot Fudge Sauce

PRODUCERS

  1. Local Bounti - Hamilton

  2. Gallatin Valley Botanical - Bozeman

  3. Amaltheia Organic Produce - Belgrade

  4. On the Rise - Bozeman / Gluten-free Prairie - Manhattan

  5. Genuine Ice Cream Co. - Bozeman

  6. King's Cupboard - Red Lodge

Cacio e Pepe Pizza with Roasted Radishes

"Cacio e Pepe" is a pasta dish from Rome where long noodles are tossed with copious amounts of freshly grated Parmesan cheese and black pepper. It's a delicious and simple preparation that's been adapted here for pizza. Recipe from Food52, makes 1 large or 2 small-to-medium pizzas.


~1/2 lb purple daikon radishes, or any kind of radish

Salt

Olive oil

2 C grated Parmesan or Grana Padano cheese

3/4 C grated Pecorino cheese

2 tsp freshly ground black pepper

1 pizza dough, at room temperature

Cornmeal for dusting


Preheat oven to 425 F. Cut off the tops and tails of the radishes and slice into 1/2-in thick rounds, half moons, or even quarters if they're large. Toss with a drizzle of olive oil and salt and spread onto a baking sheet. Roast radishes in the oven until they’re soft and turning golden in spots, ~15-20 minutes. Remove and set aside.


Turn up the oven 475 F. If using a pizza stone, you can put it in the oven now to preheat. If not, baking sheets work great and don't need to be preheated. Roll the dough out to ~1/8-in thick (or as thin as you can without ripping it). You can either do 1 large pizza, or divide in half for 2 smaller pies. Transfer dough to a pizza peel or baking sheet that is generously sprinkled with cornmeal. Brush the top all over with olive oil, then sprinkle with both cheeses and top that with the roasted radish slices to your liking. Sprinkle the pepper over the top.


Bake until the crust is golden and blistering, and the cheese is completely melted, ~9-10 minutes. Remove from the oven and let cool slightly before cutting. Serve warm with a big salad.

Red Beet Pesto Pizza with Goat Cheese

Adapted from Andrea Bemis. Serves 2-4.


1 pizza dough, at room temperature

1/4-1/2 C goat cheese, crumbled - goat cheese pairs great with beets, but you can use any cheese

1 small bunch of fresh basil, finely chopped or sliced

3 large red beets, cut into 1-in pieces - no need to peel, just give them a good scrubbing

3 cloves of garlic, minced

1/4 C toasted walnuts

1/4 C grated Parmesan cheese

2 Tbs fresh lemon juice

1/4 C Extra virgin olive oil, plus more for drizzling

Salt and pepper


Preheat oven to 425 F. Start a large pot of water on the stove to boil. When water is boiling, add the chopped beets. Cook until they’re fork-tender, ~10 minutes. Strain beets, then put them in a food processor or blender. Add the garlic, walnuts, Parmesan, lemon juice, 1/4 C olive oil, and a big pinch of salt. Process everything until smooth, stopping to scrape down the sides if need be. Taste and adjust seasoning as desired, then set aside.


Roll out your pizza dough on a floured surface as thin as you like it, then transfer to a pizza peel (for a preheated pizza stone) or a baking sheet dusted with cornmeal. Spread a layer of beet pesto over the dough, then top with crumbled goat cheese and a sprinkle of salt and pepper. Bake for 15-20 minutes or until dough is golden on top and bottom, and the cheese is melty. Remove from oven and top with basil and a drizzle of olive oil, if desired. A drizzle of balsamic reduction could be a great addition as well, if have some.

Butter Lettuce & Radish Salad with Sherry Vinaigrette

Recipe adapted from Katherine Anderson, Food & Wine. Serves 2-4.


1/4 C thinly sliced purple daikon, or any kind of radish

Butter lettuce, leaves torn

1/4 C extra-virgin olive oil

2 Tbs sherry vinegar

1/2 tsp Dijon mustard

Salt and freshly ground black pepper


In a small bowl or jar, whisk or shake well to combine oil, vinegar, mustard, and a pinch each of salt and pepper. Toss the torn lettuce leaves and radish slices with dressing to taste, serve immediately.

Additional Recipes & Suggestions

  • Winter Radish Salad with Orange Vinaigrette - this caught my eye while on my weekly journey through the expanse of internet food blogs.

  • These quick pickled daikon and carrot are the perfect topping for banh mi sandwiches or any rice bowl that needs a little pop of flavor and color.

  • Asian Beef Lettuce Wraps. This was the first recipe we shared, and still a personal favorite that works great for the cup-shaped leaves of butter lettuce. And yes, I'm still trying to coax people into loving radishes! Sorry to the haters out there...

  • Last summer, we shared some other ways you could use pizza dough other than pizza or flatbread, like pizza rolls and garlic knots.

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