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  • Farm Cart

Delivery 4/1/20


  1. Spinach

  2. Carrots

  3. Celeriac

  4. Dried Cherries

  5. Oatmeal

  6. Cheddar Cheese


  1. Gallatin Valley Botanical - Bozeman

  2. Amaltheia Organic Dairy - Belgrade

  3. Millcrick Farm - Hamilton

  4. Fat Robin Orchard & Farm - Polson

  5. Gluten-Free Prairie - Manhattan

  6. Lifeline Farm - Victor


Celeriac and Spinach Salad

Celeriac is the bulbous relative of celery, though they're not the same plant. It's good raw when grated or sliced thin in a salad, or it can boiled and mashed with/instead of potatoes, or roasted whole, diced, or sliced, like in a gratin or roasted root medley, or blended in soups with or instead of other root vegetables. If you're daunted by this strange-looking veg, find links to more recipe ideas below. This recipe was adapted from Yotam Ottolenghi's Celeriac and Lacinato Kale Salad. Serves 4-6.

1 garlic clove, crushed, peeled, and chopped small

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

1 Tbs white wine vinegar (you can use all lemon juice, or all white wine vinegar)

3 Tbs olive oil

1 Tbs maple syrup or honey

1/4 tsp salt and a few grinds fresh black pepper

1/2 of a large celeriac, peeled and grated (~1/2 lb, or however much you want)

1 5oz bag spinach, rinsed, stacked and sliced into 1/2 inch-thick pieces

1/4 C walnuts, lightly toasted and chopped

1/4 C dried cherries, chopped - sub any dried of fresh berry, or pomegranate seeds

handful parsley leaves, finely chopped (optional)

Mix together in a small bowl or jar the garlic, lemon zest and juice, salt and pepper, vinegar, oil, and syrup. Whisk or shake to combine. Let sit for 5-10 minutes, then taste and adjust seasoning as desired. In a large bowl, toss some or all of the dressing with the grated celeriac and sliced spinach, then top with nuts, fruit, and herbs (if using) and serve with any remaining dressing on the side.

Notes: If you're so inclined, you could candy the walnuts for extra crunch and sweetness.


Almond Granola with Dried Cherries

This is the best and easiest granola recipe I know of, and I make it regularly. It has better flavor and texture than most store-bought varieties, and it's a cinch to make. If you've never made granola, now's a great time to try it out. Adapted from America's Test Kitchen. Makes ~7 cups, can easily be doubled.

1/4 C real maple syrup

1/4 C packed brown sugar, light or dark

3 tsp vanilla extract (I like to use up to half almond extract)

Scant 1/2 tsp salt

1/4 C + 2 Tbs vegetable oil or other neutral oil. Coconut oil burns too easily.

4 C Gluten-Free Prairie Oatmeal (1 16oz package)

1 1/2 C chopped, sliced, or slivered almonds

1 1/2 C dried cherries, roughly chopped

  • Place oven rack in the upper-middle position and preheat to 325℉. Get out a rimmed baking sheet. If you have parchment paper and want to line the baking sheet, you can, but it's not necessary (just don't use wax paper).

  • In a large bowl, stir together maple syrup, brown sugar, vanilla extract, and salt, breaking up any brown sugar clumps. Stir/whisk in the oil until it's well-combined and no longer separating. Fold in the oats and almonds until thoroughly coated.

  • Transfer oat mixture onto a baking sheet and spread out evenly to the edges. Using the back of a stiff metal spatula, compress oats until very compact (this step is important for getting good clusters).

  • Bake until lightly browned, about 40-45 minutes, rotating pan once halfway through. Remove pan from oven and set on a wire rack to cool for at least an hour. Don't stir the granola at any point while baking or cooling. Once cooled, break it up into pieces however large or small you want, gently mix in the dried fruit, and store it in an airtight container. You may need to use the metal spatula to release the granola from the pan. I find that using the spatula upside-down and pushing the metal edge flat along the pan releases it better than trying to lift it with the spatula right-side up.

Substitutions: Honey for maple syrup, though the honey may burn a bit faster so keep an eye on it. Any chopped nut, pumpkin or sunflower seeds, or dried unsweetened coconut flakes for some or all of the almonds. Any dried fruit for dried cherries, chopping up larger pieces. Any rolled oats, but not quick oats.


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