ITEMS
Baby Kale
Spinach
Mushrooms
Pinto Beans
Corn Tortillas
Dozen Eggs
PRODUCERS
Missoula Grain & Vegetable Co - Missoula
Gallatin Valley Botanical - Bozeman
SporeAttic - Bozeman
Emmanuel Produce - St. Ignatius
Trevino's Tortillas - Billings
Three Hearts Farm - Bozeman
New! We now have reusable, returnable glass jars from Farm Cart! I'm working on integrating more bulk food items into the mix so that we can cut down on plastic packaging and waste. It will help immensely if you return your jars and lids when you're done with them. I will wash and sanitize them before each use, so unless they're very dirty, simply put the jars out for pick-up on delivery day!
Spinach & Mushroom Chipotle Tacos
Enjoy with cooked pinto beans (flip side), either in the tacos or alongside. You choose. Serves 2-4.
2 Tbs neutral oil
2 garlic cloves, minced
1/2 of an onion, chopped small
4 oz fresh mushrooms, diced/chopped to bite size. If you dislike mushroom texture, chop smaller!
6-8 oz hardy greens, rinsed and chopped to bite size. Spinach, kale, chard all work.
Part of a chipotle chili in adobo sauce, finely chopped (See notes)
1/4 tsp each salt and pepper, plus more to taste
Pinto beans, cooked
Corn tortillas, warmed up
Toppings like sour cream, cheese, cilantro, lime juice, avocado, pickled onion, sliced radish, or cabbage.
Heat the oil in a skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft and starting to brown, 4-5 min. Add the mushrooms plus 1/4 tsp each salt and pepper. Cook, stirring occasionally, until mushrooms are tender and browned, 7-8 minutes. Add the minced garlic and chipotle chili and cook, stirring constantly for 30-60 seconds. Finally, add the chopped greens, 1/3 C water, another pinch of salt, and stir frequently until greens are completely wilted and the water has cooked out the pan. Taste and adjust seasoning.
Heat the tortillas before serving using one of these methods. Top warmed tortillas with beans (or not), veggie mix, and any toppings you like.
*Notes: chipotle chilis can be spicy! I suggest starting small with 1/4 of a pepper or so, and add more as needed. You can also just use the adobo sauce if you don't want to mess with mincing the chipotle. If you don't like chipotle flavor (smoky/spicy), use any fresh or canned hot peppers you like. You can also make a seasoning mix using dried spices instead, like this fajita seasoning. If you do that, cover the pan and let everything cook for a few extra minutes so the seasoning can better integrate.
Pinto Beans from Montana!
It's a dream come true for this bean-loving Montanan. This is the first crop of dried beans *ever* from this producer, and I'm hopeful that it will be a success so that we can continue to enjoy them! You can cook beans on the stovetop (directions below) or use the oven, slow-cooker, instant pot. Below is a simple stovetop method I use weekly. Recipe yields ~6 C cooked beans; refrigerate or freeze extras for convenient future use.
2 C pinto beans - pre-soaked if possible, but not essential (see notes below)
6 C water, plus more as needed
1 tsp salt, plus more as needed
Rinse and sort your beans first! Pebbles and dirt clumps can make it through the sorting process. Toss beans in a strainer, rinse under running water and swish them around with your hands, picking out anything that doesn't look like a pinto bean. Put them in a 3 quart (or larger) pot followed by 6 C water. The exact quantity of water isn't crucial, but the beans should be covered by at least 2-3 inches of water. You may have to add more water later on. That's ok. Bring to a boil, then add 1 tsp salt. Reduce heat to maintain a steady simmer. You can partially cover, fully cover, or leave the pot uncovered. Whatever helps you maintain a steady simmer without boiling over. Everybody's stove and cookware is different, so find what works for you.
The main thing with stovetop beans is you have to keep an eye on them. You can walk away, but don't go too far. Every 15 minutes or so, given them a stir. This helps them cook evenly and not stick to the bottom. As the water cooks down, it may foam up and spill over, so checking back every so often helps with that, too. If the water level gets below the bean level, add more water and bring it back to a steady simmer. The beans need to all be submerged to cook evenly.
There's no magic number for how long it takes to cook beans, so you'll need to start testing them for doneness after 30-40 minutes. They may take longer, they may not! Taste test 3-5 beans each time you stir them. When fully cooked, they should be soft and tender with no crunchy bits. If you're striving for the texture of canned beans, you may never get there, as it is a product of chemical and industrial forces. As you test for doneness, note the flavor as well. If the beans taste bland, add more salt, a pinch at a time. As the water cooks down, the salinity will intensify, so keep that in mind. Salt added at the very end will flavor the liquid, but not the beans themselves, which is why it's important to add some early and taste often. Once cooked, use as you would canned beans. The bean water is very flavorful and is a great addition to soups, chilis, or any bean recipe that requires some liquid.
*Notes: 1) Pre-soaking beans partially re-hydrates them, which speeds up the cooking time somewhat and helps to keep the beans intact. It's not an essential step, though. A burst bean tastes just as good as a whole one. If you forget to soak your beans, just give yourself more time to cook them. 2) You can add other seasonings/aromatics, this recipe is just Beans 101!
Additional Recipe Suggestions
Baby Kale is great in salads - it's more tender than mature kale. This recipe is just one idea - you can sub it for arugula, spinach, or other greens in your favorite salad recipes