top of page

Delivery 4/12/23


  1. Mint

  2. Red Russian Kale Rabe

  3. French Fingerling Potatoes

  4. Chèvre

  5. Flathead Cherry Rhubarb Jam

  6. Norwegian Farm Bread / GF Bread


  1. Lowdown Farm - Moiese

  2. Gallatin Valley Botanical - Bozeman

  3. Kimm's Organic Potatoes - Manhattan

  4. Amaltheia Organic Dairy - Belgrade

  5. The Orchard at Flathead Lake - Big Fork

  6. On the Rise - Bozeman / Sister's GF Bakery - Belgrade


Farm Cart is taking a break from April 13th - May 13th. I expect to be delivering again on Wednesday, May 17th. See you then!

Kale Rabe & Chèvre Pancakes w/ Lemon-Coriander Butter

Kale rabe is just mature kale that's begun to flower (aka bolted). Leaves, florets, and tender stems are all edible, and you can use it just like regular kale or broccoli rabe. The leaves are more bitter at this stage, so it's probably not great in a fresh salad, but it's still lovely for pastas, soups, stews, braises, casseroles, etc. These pancakes would be good as either a main dish, perhaps with a salad and roasted fingerling potatoes, or an appetizer. Adapted from Alice Waters. Serves ~4

1 bunch kale rabe, roughly chopped and tough stems discarded

3/4 C unbleached all-purpose flour, or gluten-free flour of your choice

1 Tbs baking powder

1 tsp salt

pinch of cayenne pepper or red pepper flakes (optional)

3/4 C milk, or unsweetened milk alternative

1 egg

2 Tbs butter, melted

3 scallions, thinly sliced - sub chives if you like

2 tsp fresh mint leaves, minced

2 Tbs parsley, minced

4 oz chèvre

4 oz ricotta cheese, or cottage cheese (or, use 8 oz ricotta and save the chèvre for something else)

1/2 C Parmesan, grated

oil, for the pan - olive, safflower, vegetable, or whatever you like to cook with

Lemon-coriander butter, for serving (recipe on next page)

  • Heat a large, heavy-bottomed skillet or pan over medium-high. While it's heating up, rinse and drain the chopped kale rabe, if you haven't already. Put the greens into the hot pan and cook until wilted and soft, but not dry. Transfer to a plate and spread greens out to cool. Wipe out the pan and set aside.

  • When greens are cool, squeeze out any excess liquid, reserving 1/4 C. If needed, add water to make 1/4 C. You should also have ~1 C squeezed greens. If you have more, set excess aside for another dish. If you have less, you can sub in some additional greens. Any other hardy green will work - spinach, chard, collards, etc.

  • While you wait for the greens to cool, stir together the flour, baking powder, salt, and cayenne in a mixing bowl.

  • Measure out the milk in a separate bowl, or a 2-C measuring glass.

  • Separate the egg: drain the white into another bowl, then add the yolk to the milk.

  • Add the 1/4 C reserved greens water to the milk and egg yolk, beat together, then pour it into the flour mixture. Mix lightly with a fork.

  • Add the melted butter and sliced scallions or chives to the batter.

  • Stir/fold the kale rabe, chopped mint, parsley, and cheeses into the batter. If the batter seems too thick, add a touch more water or milk.

  • Whisk the egg white until it's no longer translucent and forms soft peaks. Gently fold it into the batter as well.

  • Heat your large skillet over medium heat. When it's hot, add a tsp or so of oil, or wipe it with a paper towel dipped in oil.

  • Spoon the batter onto the hot pan, forming pancakes ~3 inches in diameter.

  • Flip after ~2 min, or when the underside is brown and the batter has set somewhat. Cook for 2 more min, or until cakes are set all the way through.

  • Cook 2-3 at a time until all the batter is gone, oiling the pan between each batch. Keep in a warm oven until ready to serve, if needed.

  • Serve with dabs of lemon-coriander butter (recipe below)


Lemon-Coriander Compound Butter

Compound butters are great with any grilled or roasted meat or veggies. Serve at room temp so that the heat of the food will gently melt it.

3 Tbs butter, softened

1/4 tsp salt

Grated zest of 1 lemon

Juice of 1/2 the lemon

1 tsp coriander seeds, toasted and coarsely crushed (sub ~1/4 tsp ground coriander)

2 sprigs fresh cilantro, coarsely chopped (or sub any tender herb, like mint, parsley, or chives)

  • Stir everything together until well-mixed. Taste for salt and add more if needed.

  • Store any extras in the fridge for a few days, or you can freeze for 1-2 months.


Additional Recipe Suggestions


Recent Posts

See All
bottom of page