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Delivery 4/15/20


  1. Blue/Phoenix Oyster Mushroom Mix

  2. Lettuce Mix

  3. Parsnips

  4. Plain Chevre Goat Cheese

  5. Dozen Eggs

  6. Purple Prairie Barley or Farro

GF sub Oat Groats


  1. Mother Fungi - Missoula

  2. Terra Greens Produce - Manhattan

  3. Amaltheia Organic Dairy - Belgrade

  4. Amaltheia Organic Dairy - Belgrade

  5. Willow Bend Produce, Three Hearts Farm, or Springdale Colony - Livingston, Bozeman, or Springdale

  6. Timeless Natural Food - Ulm

Gluten-free Prairie - Manhattan

**You can now add COFFEE from Studio Coffee Roasters to any delivery! Find your options and order deadline here.**


Baked Barley Risotto with Mushrooms & Parsnips

Recipe adapted from Kay Chun, New York Times cooking blog.

3 Tbs extra-virgin olive oil

1/2 C onion, finely chopped

4-5 garlic cloves, thinly sliced

Up to 8 oz mushrooms -such as oyster, button, cremini, shiitakes- halved or quartered

Kosher or coarse grain salt and black pepper

1 1/2 C Purple Prairie Barley, sub Farro - I haven't tried this with groats, but think it might work

2 C parsnips, peeled and sliced into thin rounds or half circles or quarter circles, if they're large

1/2 C grated Parmesan, plus more for serving

2 Tbs unsalted butter or oil

1/4 C chopped chives or other fresh herbs (If you still have arugula, you can use that instead)

Heat oven to 425℉. In a large Dutch oven or heavy oven-safe pot with a lid, heat 2 Tbs oil over medium heat. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 Tbs oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.

Stir in barley, parsnip slices and 4 1/2 C water, bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes (possibly less for farro, more for groats). Stir in cheese, if using, and 2 Tbs butter/oil. The dairy will help make it creamy and thicken a bit. Oil by itself will add a little richness, but won't thicken it. Season with salt and pepper. Serve topped with fresh chives/herbs and more Parmesan, to taste.

*You could use goat cheese instead of some/all the parmesan, either stirred in or dotted on top.


Baked Barley/Farro/Oat Groats

Any of these whole grains can be cooked on the stovetop, simmered in soups, or baked with liquid to steam them, as below. Use this as the base of a dish, like the grain salads linked to in our online version, or as a healthy side dish akin to rice. Add more herbs or spices, use broth for water, or add some diced/crushed tomatoes to take the dish in new directions. Serves 4 as a side.

1 C barley, farro, oat groat, or other hardy whole grain

1 Tbs butter or oil

1 tsp salt

2 C boiling water.

Use an oven-safe dish with a lid that holds at least 6 C. Preheat the oven to 375℉. Place the uncooked grains, butter, and salt in the dish. Add boiling water and stir to combine. Cover the dish with foil, then place the lid on top. The extra cover helps create a nice, steamy environment for the grains to cook in. Bake for 45 min to 1 hour, or until the grains are cooked through and tender. Cook times may vary by grain. All of these whole grains will maintain a bit of bite, or chewy texture, even when fully cooked. There should be no crunch or unpleasant gritty texture, but they also won't get as soft/mushy as rice.


Mushroom & Goat Cheese Bruschetta

Enjoy this topping on toasted and oiled bread slices, or your favorite crackers. Adapted from the James Beard Foundation.

Olive oil

1 C sliced oyster mushrooms, or any other variety

2 Tbs chopped shallots or onion

1 tsp chopped garlic

1 tsp butter

2 Tbs broth, water, or wine (or a combo)

Salt and freshly ground black pepper, to taste

plain goat cheese

1/4 C sundried tomatoes, softened in hot water and cut into thin strips (optional)

2 Tbs finely chopped arugula, or other herbs/leafy greens

Heat oil in a pan over medium heat. Sauté the mushrooms, shallots, and garlic in olive oil until soft, about 10 minutes. Add the broth/liquid and cook another minute to reduce it. Add the butter and about 2 oz of the goat cheese, remove from heat and stir to melt the cheese (optional if you're skipping the dairy). Season with salt and pepper. Spread some of the remaining goat cheese on toasted bread slices/crackers. Spoon the hot mushrooms on top, then sprinkle with sun dried tomatoes and arugula.


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