• Farm Cart

Delivery 3/30/22


ITEMS

  1. Parsley

  2. Sweet Garlic Pickles

  3. Watermelon Radishes

  4. Mini Sugar Cookies/ GF Cinnamon Rolls

  5. 1/2 Chicken / Stir-Fry Veggie Mix

PRODUCERS

  1. Gallatin Valley Botanical - Bozeman

  2. Plate & Pantry - Bozeman

  3. Millcrick Farm - Hamilton

  4. Elle's Belles - Bozeman / Sister's GF Bakery - Belgrade

  5. Black Dog Farm - Livingston / Root Cellar Foods - Belgrade

*To accommodate the costs of the 1/2 chicken and stir-fry mix, our delivery is only 5 items this week!

 

Herb Salsa

A basic recipe you can adapt in several ways. Use it liven up meats, vegetables, potatoes, soups, salads, or whatever sounds good to you. Adapted from Salt Fat Acid Heat by Samin Nosrat.


1/4 C parsley leaves, finely chopped

1/4 C extra virgin olive oil

2 Tbs shallot or onion, finely diced

2 Tbs red wine vinegar

salt


In a small bowl, combine the shallot/onion and vinegar and let sit for 15 minutes. In a separate bowl, combine the parsley, olive oil, and a generous pinch of salt.


After 15 minutes, use a slotted spoon to remove the shallot and add it to the parsley mixture, reserving the vinegar. Stir to combine parsley and shallots, taste it, then add the vinegar a little at a time until it tastes good to you. Add salt as needed and serve immediately.


Uses for Herb Salsa: serve with roasted or grilled chicken, fish, or other meats; serve with grilled, roasted, sautéed or steamed veggies; mix with cooked beans, rice, pasta, etc.; toss with greens for a punchy salad dressing (dilute with a bit more oil + vinegar if needed). It will also be lovely with the Roasted 1/2 Chicken & Radishes recipe below.


Variations on Herb Salsa:

Add red pepper flakes for some spice

Add 1/4 tsp grated lemon zest for a citrus kick

Add 1 clove finely minced garlic for a garlicky heat

Add 3 Tbs toasted and chopped nuts for some texture


 

Roasted 1/2 Chicken & Radishes

Black Dog Farm's webpage about their chickens explains how their birds are different than conventional supermarket chicken. They also have cooking recommendations for how to make shredded chicken from a whole or half chicken in an instant pot or slow cooker, so do check it out! The important thing to know before you begin cooking is that, if you choose to roast your chicken, roast it HOT and FAST. This is a leaner heritage breed bird, and it does not benefit from slow roasting. This recipe is adapted from J. Kenji Lopez-Alt, Serious Eats. Serves 2-3.


1/2 a chicken

2 Tbs oil - canola, vegetable, safflower, or light olive oil. Something that can handle high heat.

2 tsp salt, divided

1/4 tsp black pepper

1/2 tsp baking powder (optional- helps with crisping skin)

2 tsp parsley leaves, chopped

~1 lb watermelon radishes, peeled and cut into wedges or diced ~1 inch thick - sub any root veggie

1 batch parsley herb salsa (optional)


Set oven rack to the upper-middle position and preheat oven to 500 F (If you don't have good ventilation in your kitchen, you might want to try 425 or 450 instead.) Set chicken half in a roasting pan or cast iron skillet that's just big enough to leave a little bit of room around the edges of the bird. Drizzle chicken with 1 Tbs oil.


Combine 1 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp baking powder in a small bowl. Sprinkle all over the bird. Then sprinkle with the chopped parsley. Rub chicken with your hands to evenly distribute the seasonings and oil all over the skin.


Combine diced radishes with remaining 1 Tbs oil and 1/2 tsp salt. Distribute around the bird in the open spaces left in the roasting pan. Roast everything for 40-45 minutes.


If chicken is browning too quickly, turn heat down by 25-50 degrees. An instant-read thermometer inserted into the meat is the best way to tell if your chicken is cooked - breast temperature at the thickest part should register 150 F, and the joint between the thigh and body should reach 175 F. If you don't have a thermometer, look for clear juices when you cut between the leg and thigh (though this method is not exact). If chicken is browning too quickly, turn oven heat down 25-50 degrees. When you remove chicken from the oven, tent with foil and let rest for 5-10 minutes before cutting into it.


The radishes should have roasted nicely along with the chicken. If for some reason they are roasting too quickly, spoon them out into a separate dish and set aside until you're ready to heat. Serve both chicken and radishes with the parsley herb salsa, if you want.


 

Vegetarian Edition

If the stir-fry recipes below don't appeal to you, there's no reason the Stir-fry Veggie Mix can't be used in other ways. For example, sauté in hot oil, then drizzle with Herb Salsa and serve with pasta, quinoa, farro, or a thick slice of crusty artisan bread. I'm sure you'll find others!


3 Sauces for Vegetable Stir-fry

Root Cellar Foods just recently added this veggie mix to their line of prepped and meal-ready vegetables. As is, it will serve 2 adults. All you need is a tasty sauce and cooked rice or noodles to bring it all together. To feed more people, add some protein in the form of tofu or eggs, or any other veggies you want to use up. Though almost no prep is required, you will want to mince the garlic.


Simple stir-fry sequence:

  • Whisk together ingredients for your sauce of choice before you start cooking.

  • Heat 2-3 tsp vegetable, canola, or other high-heat tolerant oil in a 12-inch skillet over high heat.

  • Sear vegetables, stirring only occasionally to encourage browning, until they're a little shy of being done.

  • Add another 1 Tbs oil plus the minced garlic to the center of the pan, stirring constantly for 15-30 seconds before mixing with the other vegetables. (Minced fresh ginger is good, too)

  • Re-combine sauce and add to the skillet, tossing constantly for ~1 min or until the liquid thickens. The sauces are meant for slightly larger recipes, so you may have excess sauce.

  • Garnish with the sliced scallions and any other toppings you like: sesame seeds, chopped cilantro, sesame or chili oil, chili crisp, etc.


Classic Stir-Fry Sauce

1/2 C vegetable or mushroom broth

1/4 C dry sherry

3 Tbs hoisin sauce or oyster sauce

1 Tbs soy sauce or tamari

2 tsp cornstarch

1 tsp toasted sesame oil


Sweet & Sour Sauce

6 Tbs red wine vinegar

6 Tbs orange juice

6 Tbs sugar

3 Tbs ketchup

1 tsp cornstarch

1/2 tsp salt


Coconut Red Curry Sauce

1 C coconut milk (full fat)

1 Tbs fish sauce

2 tsp Thai red curry paste

1 tsp packed brown sugar

1 tsp cornstarch


 

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