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Delivery 3/10/21



ITEMS

  1. Basil

  2. Cilantro Microgreens

  3. Coleslaw Mix

  4. Flathead Cherries (frozen)

  5. Kombucha (2 flavors)

  6. Big Sky Rye Flour / All-purpose GF Flour

PRODUCERS

  1. Swanky Roots - Billings

  2. Gallatin Valley Botanical - Bozeman

  3. Root Cellar Foods - Bozeman

  4. Western Montana Growers Co-op - Missoula

  5. Back to the Mother - Missoula

  6. Conservation Grains - Choteau / Montana GF - Belgrade

Herby Salsa Verde

Salsa verde can be a lot of different things depending on the cuisine. It could mean a tomatillo salsa with onion and hot peppers, or it could mean something like pesto or chimichurri. This version is a bright, herby sauce to serve with any variety of cooked protein or grain, drizzled on soups, or as a dip for bread. Sub or add other herbs or greens as desired.


1/2 C fresh basil leaves

1/2 C cilantro microgreens

1 garlic clove (~1 tsp), minced

2 Tbs vinegar - red wine, white wine, rice wine, or cider vinegar would all work

1/2 tsp salt, or to taste

1/4 tsp pepper, or to taste

pinch of red pepper flakes (optional)

~1/3 C good olive oil


By hand, or in a food processor or blender, mince together the herbs and garlic. Blend in the vinegar and seasonings, then slowly add the oil to emulsify. Taste and adjust seasoning, vinegar, etc. Let sit for at least 15 minutes to meld flavors before serving, store tightly covered in the fridge.

Thai Cabbage Salad

3 Tbs fresh lime juice

1 garlic clove, minced or grated

1/2-inch piece of fresh ginger, peeled and minced or grated

1 Tbs maple syrup or other sweetener

Sriracha or chili-garlic sauce, to taste

Salt and black pepper, to taste

1/4 C neutral-flavored oil - safflower, grapeseed, vegetable, etc.


Combine the dressing ingredients (above) by hand or with a food processor or blender. Toss the Coleslaw Mix with some sliced basil leaves, cilantro microgreens, any other sliced veggies like green or red onion, bell pepper, etc, plus a handful of chopped peanuts for crunch. Toss with the dressing to taste.

Flathead Cherry (Rye) Muffins

Find notes for a gluten-free version below. Makes 1 dozen.


1/2 tsp salt

1 Tbs baking powder

1 1/2 C flour + 2 Tbs, separated

1/2 C Big Sky Rye flour - this is a 25% substitution. Feel free to increase, keeping total flour to ~2 C

1/2 C sugar - to compliment the rye flour, try subbing some or all brown sugar

3/4 tsp ground cinnamon

1 C frozen Flathead Cherries, thawed, coarsely chopped, and drained

1 tsp vanilla extract

1 large egg

1 C milk, or milk substitute of your choice

1/4 C melted butter, coconut oil, or oil of your choice


Grease and flour 12 muffin cups or line with paper liners. Preheat the oven to 375 F. In a medium bowl, combine the salt, baking powder, flours, sugar, and cinnamon and mix well.


In a small bowl, gently combine the drained and chopped cherries with the 2 Tbs all-purpose flour.


In a separate bowl, whisk the egg, vanilla extract, milk, and melted butter until well-blended. Stir the egg/milk mixture into the dry ingredients until just combined. Resist the temptation to overmix. Gently fold in the flour-coated cherries.


Fill the muffin cups about two-thirds full and bake for 15-20 minutes, or until an inserted toothpick comes out clean. Let the muffins cool somewhat before serving.


For Gluten-Free Flathead Cherry Muffins:

Use 2 C + 2 Tbs GF all-purpose flour blend in place of the wheat and rye flours. Proceed with recipe as written. For a twist, you could use almond extract instead of vanilla, and add some slivered, toasted almonds (~1/2 C) to the batter with the cherries.


For More Tips on Baking with Rye Flour:

Here's a helpful page from King Arthur Baking about how to substitute rye flour, what to expect from rye, and what kinds of recipes lend themselves well to rye flour.


Here is a great Baking Powder Biscuit recipe, also from King Arthur, that could be adapted to use either some of the rye flour, or the gluten-free flour blend.

Additional Recipes & Suggestions

  • Cherry-Basil Fizz with Kombucha! I didn't have room to add this recipe this week, but would have liked to!

  • About this time last year, we shared a recipe for a Flathead Cherry crisp. I highly recommend it. You only have ~1 lb of cherries, so you'll want to add at least 1/4 C other berries or chopped apple to fill out the crisp. There's really no harm in using more fruit! **You could use some of the rye flour subbed in for a more interesting dessert.

  • Coleslaw mix is a quick way to add veggies to soups like ramen, or any salad that could incorporate sliced cabbage and carrot. Or, make coleslaw! Here are a few coleslaw dressing ideas that are vinegar based. And here's a classic creamy coleslaw recipe.

  • An easy Rye Bread recipe. Have you ever had a cold reuben-style sandwich with coleslaw instead of sauerkraut? That's what I would make with this bread. Yum!

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