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Delivery 3/15/23


  1. Shallots

  2. Gold Potatoes

  3. Rainbow Chard

  4. Honey

  5. Feta

  6. Chickpeas


  1. Foothill Farm - St. Ignatius

  2. Kimm's Organic Potatoes - Manhattan

  3. Gallatin Valley Botanical - Bozeman

  4. Wustner Brothers Honey - Missoula

  5. Amaltheia Organic Dairy - Belgrade

  6. Timeless Natural Foods - Ulm


Baked Quinoa w/ Chard & Chickpeas

Recipe adapted from America's Test Kitchen. Serves ~4. This could be a side or a vegetarian main.

4 Tbs extra-virgin olive oil, divided

1 small shallot, or half a large one, diced

1-2 garlic cloves, minced (optional)

1 bunch chard, rinsed well. Separate and dice the stems, roughly chop leaves to bite-size

1 1/2 C water

1 C quinoa - rinse and drain quinoa in a fine mesh strainer if it isn't pre-rinsed

2 C cooked chickpeas - explore 3 ways to cook chickpeas

salt and pepper

2 tsp lemon zest, divided, plus 1 Tbs lemon juice

2 plum tomatoes, cored and chopped

4 oz feta cheese, crumbled (~1 C)

  • Adjust oven rack to middle position and preheat oven to 450 F.

  • On the stovetop, heat a Dutch oven (or another oven-proof pan with a lid) over medium heat. When it's hot, add 2 Tbs oil, followed by the diced shallot. Sauté for a few minutes, then add the garlic and chard stems. Continue to sauté for another couple minutes, stirring occasionally, until everything is softened, but not browning.

  • To the pot, add the quinoa, cooked chickpeas, chopped chard leaves, 1 tsp lemon zest, water, 1/2 tsp salt, and 1/4 tsp pepper. Stir to combine, cover with the lid, and transfer the pot to the oven. Let it bake undisturbed for ~25 minutes.

  • Meanwhile, make a vinaigrette by whisking the remaining 2 Tbs oil, lemon juice, remaining 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp pepper together in a small bowl or jar. Set aside.

  • Remove pot from oven and fluff quinoa with fork. Taste test to ensure quinoa is cooked through - return to oven if not. if quinoa is cooked, gently fold in the tomatoes and lemon vinaigrette. Sprinkle top with feta and bake, uncovered, until feta is warmed through, ~3-5 min. Serve warm.


Wilted Chard w/ Shallots & Vinegar

A quick, easy side dish adapted from Jeremy Fox, Bon Apétit. Serves 2-4 as a side.

1 bunch chard, ribs and stems separated from leaves

2 Tbs olive oil

2 shallots, thinly sliced into rings

2 garlic cloves, grated or finely minced

Kosher salt

2 tsp Sherry vinegar or red wine vinegar

  • Cut chard stems into very small pieces. Tear leaves into 2" pieces and rinse well - no need to dry them, as you'll want some water on the leaves to help create steam in the pan.

  • Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and a pinch of salt. Cook, stirring occasionally, until vegetables are starting to soften but haven't taken on any color, ~2 minutes. Add chard leaves and another pinch of salt; cook, tossing occasionally, until leaves are wilted and tender, ~3 min. The chard stems should retain a bit of crunch.

  • Off heat, mix in the vinegar; taste and season with more salt if needed.


Bee's Knees Cocktail

Historically, gin has not been my thing. This drink helped bring me around to it, and the simplicity of the ingredients means that I can usually whip one up without much forethought. I find it especially appealing in spring because it evokes all the bright, sunshine-y-ness of summer to help spur me on. Makes 1 double cocktail, plus extra honey syrup.

1/2 C honey

1/2 C water

2 oz gin

3/4 oz fresh lemon juice

ice, for shaking

lemon twist, to garnish (optional)

  • In a small saucepan over medium heat, combine the honey and water, stirring until the honey is completely dissolved. Set aside to cool. You can store extra syrup in a sealed container in the fridge for up to a month.

  • Add the gin, lemon juice, and 1/2 oz of the honey syrup into a shaker with ice and shake until well-chilled.

  • Strain into a cocktail glass.

  • Garnish with a lemon twist, if desired.


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