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Delivery 3/9/22


ITEMS

  1. Baby Bok Choy

  2. Daikon Radishes

  3. Chopped Kale

  4. Fingerling Potatoes

  5. Frozen Huckleberries

  6. Pancake Mix - Whole grain or GF

PRODUCERS

  1. Missoula Grain & Vegetable Co - Missoula

  2. Missoula Grain & Vegetable Co - Missoula

  3. Root Cellar Foods - Belgrade

  4. Kimm's Organic Potatoes - Manhattan

  5. Western Montana Growers Co-op - Missoula

  6. Conservation Grains - Choteau / Gluten-free Prairie - Manhattan

 

Summer Cobbler for Any Season

The Last Best Pancake recipe included on the bag is all you need for delicious whole-grain pancakes, but you don't ONLY have to make pancakes with it. Try this cobbler, delicious with just about any fruit or fruit combo (see notes about sweetening fruit). Makes 1 9x9 pan. *This recipe might work for GF flour, but since Judy from Conservation Grains developed it specifically for her pancake mix, I don't want to lead you astray. Try this GF Cobbler recipe instead.*


1 C Last Best Pancake Flour

1 Tbs honey or raw sugar

1/2 tsp sea salt

1/2 tsp baking soda

1 tsp baking powder

1 tsp vanilla extract

1 Tbs + 1 tsp safflower oil, vegetable oil, or other neutral oil

1/2 C buttermilk - or combine 1/2 C any milk with 1 1/2 tsp white vinegar or lemon juice

3+ C fruit, peeled or chopped as need. *I suggest using the frozen huckleberries along with some other frozen berries that you like: flathead cherries, blueberries, or raspberries would all be delicious.

1/3 C chopped pecans, almonds, or walnuts


Preheat oven to 400 F. Butter a 9x9 baking dish. Place fruit in the baking dish in a layer ~3/4 inch deep.


In a bowl, combine the dry ingredients first, then mix in the extract, oil, and buttermilk briefly, until everything is just combined. Drop spoonfuls of dough on top of the fruit, then sprinkle with the chopped nuts. Bake for 20 minutes, or until dough is golden brown and fruit is bubbling.


Find more recipes from Judy at www.conservationgrains.com


Notes: Judy's recipe is simple and heathfull - no frills, and not much added. I appreciate this because it lets the ingredients shine. However, this recipe may not say "Dessert" quite as loudly as other cobbler recipes. Check out this cobbler recipe as a guide if you prefer yours to be sweeter, or if you're using tart fruit like rhubarb, and adjust for the differences in size.

 

Coconut Curry with Potatoes, Kale & Bok Choy

This is a simple, gently spiced curry. Feel free to use carrots, winter squash, parsnips, or celeriac in place of potatoes; Use broccoli, cauliflower, asparagus, or green beans in place of hardy greens. While bok choy may not be typical for this style of Indian curry, as a member of the cabbage family with deliciously crisp stems and tender leaves, I think it will do well. Adapted from Milk Street Vegetables. Serves 4.


2 Tbs coconut oil or other neutral oil

10-12 curry leaves - 100% optional! They're hard to find here, so if you don't have some, skip it.

1 cinnamon stick - sub 1/2 tsp ground

1/4 tsp ground cloves

1/4 tsp black pepper

3/4 tsp kosher salt

1 medium onion, finely chopped

2 Tbs fresh ginger, minced - sub 1-2 tsp ground

1 hot green pepper like jalapeño, serrano, or Fresno, sliced into thin rings. Remove seeds and pith to curb the spice level

1/4 tsp ground turmeric

1 14-oz can coconut milk

1/2 C water

12 oz potatoes (see sub notes above), sliced ~1/4-inch thick

4 oz chopped kale - I like to chop mine a bit more for smaller pieces, though it's not required

4 oz baby bok choy - chopped once or twice to make bite-sized pieces

Optional garnishes: lime wedges and chopped chives or cilantro

Serve with: Cooked rice, quinoa, barley, or other whole grain


In a large pot over medium heat, heat the oil until shimmering. Add curry leaves (if using), cinnamon, cloves, and 1/4 tsp black pepper. Cook, stirring, until fragrant, 1-2 minutes. Add onion and cook until softened, stirring occasionally, 5-8 minutes.


Add ginger, chili, and turmeric and cook, stirring, 1-2 minutes or until fragrant. Add the coconut milk, followed by the potatoes, 3/4 tsp salt, and 1/2 C water. Bring to a boil over medium-high, then turn down to simmer and cover until potatoes begin to soften, ~4-5 minutes.


Add the greens and cover again, stirring occasionally, until everything is wilted and potatoes are completely tender, 5-10 minutes or more, as needed. Discard cinnamon stick, taste, and adjust salt and pepper as needed. Serve warm with cooked rice or other grain, and garnish as you like.

 

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