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Delivery 3/24/21


  1. Baby Kale

  2. Chard

  3. Carrots

  4. Red Beets

  5. Dozen Eggs

  6. Peanut Butter Chocolate Chip Snack Bites


  1. Missoula Grain & Vegetable Co. - Missoula

  2. Gallatin Valley Botanical - Bozeman

  3. Gallatin Valley Botanical - Bozeman

  4. Gallatin Valley Botanical - Bozeman

  5. TerraWorks - Bozeman

  6. KellyJean Snacks - Bozeman


Baby Kale Salad with Lemon-Garlic Dressing

Adapted from Julia Moskin, serves 4-6 as a side.

1/2 C - 1 C sliced nuts or seeds

2-3 Tbs fresh lemon juice (~1 lemon)

Kosher salt

1/2 C extra-virgin olive oil, or oil of your choice

2 garlic cloves, crushed with the flat side of a knife, peeled and left whole

5-oz bag of baby kale (or thinly slice some of the chard to use a bit of both)

3/4 C freshly grated Parmesan (optional)

1-2 C beets, carrots, or other veggies, cooked as needed and chopped or sliced

Toast nuts or seeds, if needed, cook beets and/or slice carrots, grate Parmesan, etc. Then make the dressing in a small bowl or jar: combine lemon juice with 1/2 tsp kosher salt, smashed garlic, and whisk or shake to emulsify with the oil. Set aside to steep. Then, roughly chop the baby kale, one handful at a time - it's much easier to eat if the pieces aren't too big! Put the chopped kale in a large bowl, add nuts/seeds, cheese, and other veggies. Pour half the dressing over the salad, holding back or discarding the garlic cloves. Toss well, taste and adjust seasoning or dressing as needed, and serve immediately.


Garlicky Sautéed Greens

From Melissa Clark, NYTCooking. Serves ~4.

1 bunch chard

1 5-oz bag baby kale (or 2 bunches of any greens you like)

1 Tbs safflower oil, or oil of your choice

2 garlic cloves, minced

Pinch of crushed red pepper flakes


Separate chard leaves from stems and slice both to ~1/4-inch thick; roughly chop the baby kale, too. Heat oil in a sauté pan or skillet and add the chopped chard stems, cook stirring for ~2 minutes. Then add the garlic and pepper flakes and stir briefly, ~30 seconds, then add the chopped greens and a big pinch of salt. Cover the pan and let the greens wilt for ~2 minutes, then uncover, stir, and continue to cook for another 2 minutes or until most of the liquid has evaporated. Taste and adjust seasoning.


Red Flannel Hash

One of my favorite recipes for beets! The original recipe uses sweet potato instead of carrot- it works with either. You could also swap the regular potato for sweet potato, if needed. Adapted from America's Test Kitchen, serves 4-6.

1/2 lb potatoes

1/2 lb carrots

1/2 lb red beets

2 Tbs safflower oil or other cooking oil

Salt and pepper

1 C onion, chopped fine

2 garlic cloves, minced

1/2 tsp minced fresh thyme, or 1/4 tsp dried

1/2 tsp chili powder

1/3 C heavy cream or full fat coconut milk

1/4 tsp hot sauce

1/4 tsp Worcestershire sauce

1-2 eggs per person (optional)

Rinse and scrub potatoes, carrots, and beets, then chop into 1/4 inch pieces, discarding any tops or tails. Don't bother peeling anything unless you prefer it, or need to remove bad spots. In a large microwaveable bowl with a cover (silicone lids work well, or a ceramic plate), toss the chopped potatoes, carrots and beets with 1 Tbs oil, 1/2 tsp salt, and 1/4 tsp pepper and microwave on high until potatoes are translucent around the edges, 5-8 min, stirring once halfway through. --This step helps all the different roots get cooked through more evenly.--

Heat remaining 1 Tbs oil in a 12-inch skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 5-7 minutes. Stir in garlic, thyme, and chili powder and cook until fragrant, ~30 seconds.

Stir the partially cooked roots, Worcestershire, cream, and hot sauce into the skillet. Using the back of a spatula, gently pack the veggies into the pan and cook undisturbed for 2 minutes. Flip hash, 1 portion at a time, and lightly repack into pan. Repeat flipping process every few minutes until roots are nicely browned and tender throughout, 6-8 minutes.

To cook eggs in the hash, turn heat down to medium-low and make shallow indentations (about 2 inches wide) in surface of hash using back of spoon. Crack 1-2 eggs into each indentation and season with salt and pepper. Cover and cook until egg whites are set and yolks are still runny, or however you like them. Alternatively, cook the eggs in a separate pan however you like them, and serve on top of or next to the hash.


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