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Delivery 4/5/23


  1. Chives

  2. Garlic

  3. Salsa - medium

  4. Corn Tortillas

  5. Ground Beef / Fajita Veggies


  1. Lowdown Farm - Moiese

  2. Gallatin Valley Botanical - Bozeman

  3. Blaine Mountain Salsa Works - Kalispell

  4. Trevino's Tortillas - Billings

  5. Wickens Ranch - Winifred / Root Cellar Foods - Belgrade

Reminder: Farm Cart is taking a Break April 13th - May 13th. I expect to be delivering again on Wednesday, May 17th. Thank you all for your support and understanding!


Garlic-Chive Stir-fry

Adapted from Woks of Life. It would be good over rice or other cooked grain. Serves ~4.

1 Tbs dry sherry, or Shaoxing wine

2 Tbs soy sauce

1/2 tsp sugar

1/2 tsp pepper (it calls for white pepper, but black pepper will work fine)

1/2 tsp sesame oil

3 Tbs oil - safflower, vegetable or other high-heat oil

3 slices ginger, julienned

3 cloves garlic, minced

1 bunch chives, cut into ~1-inch lengths

1 lb ground beef (or any meat you want), or try pressed tofu (aka spiced tofu) julienned, or mushrooms or any other veggies you like, or a combination of things

Salt, to taste

  • Start by preparing the stir-fry sauce: combine the wine, soy sauce, sugar, white pepper, and sesame oil. Set aside.

  • At this point, if cooking meat or mushrooms/veggies, you’ll preheat your wok or sauté pan until very hot, add 1 Tbs of oil, and then sear the meat or veg until just cooked. Remove to a bowl and set aside. If you're using spiced tofu, skip this step.

  • Place a wok or sauté pan over medium heat. When hot, add the oil and the ginger. Cook for ~30 seconds, then add the garlic. Cook for another 30 seconds.

  • Add the tofu, if using, and stir-fry for another minute. If not, skip this step.

  • Turn up the heat to high, add the chives, and stir-fry for ~30 seconds, followed by the meat or veggies you already cooked, if using.

  • Add the sauce mixture, and stir-fry for another 30 seconds. Taste for salt and season as needed. Serve immediately.


Sopa de Albondigas (Mexican Meatball Soup)

La Tinga used to make a great sopa de albondigas, back when they were in the old Armory gym. I haven't had it in ages, and although this version isn't particularly traditional, I think it will do the trick. Find a more traditional version linked below. Recipe adapted from Cooks Country. Serves 6-8.


7 corn tortillas (6-in), roughly torn into quarters

1 C fresh cilantro leaves and stems

1 large egg

2 Tbs chicken or veggie broth

4 garlic cloves, peeled and roughly chopped

1 tsp salt

1/4 tsp pepper

1 lb ground beef (or pork)


1 pint Blaine Mountain Salsa or other tomato-based salsa (see link online for version w/o salsa)

1-2 tsp canned chipotle chile in adobo sauce, minced (optional - for extra heat and smokiness)

1 tsp dried oregano

1 Tbs vegetable oil

6 cups chicken or veggie broth

2 small zucchini (or 1 large), cut into 1/2-in pieces - or sub potatoes!

2 carrots, peeled and cut into 1/2-in pieces

Salt and pepper, to taste

  • For the meatballs: Pulse tortillas in food processor until finely chopped, with no pieces larger than 1/2-inch, 15-20 pulses. Remove 3/4 C of the tortilla bits for the soup and set aside.

  • To the tortilla bits still in the food processor, add cilantro, egg, 2 Tbs broth, garlic, 1 tsp salt, and 1/4 tsp pepper and process until smooth, ~ 1 min, scraping down sides of bowl as needed.

  • Transfer the tortilla mixture to large bowl. Add ground beef and gently mix with your hands until combined. Divide mixture into ~32 1-Tbs portions. Wet your hands and roll each portion to form balls. Transfer to a plate or baking sheet, cover with plastic wrap, and refrigerate until ready to use (up to 24 hrs)

  • For the soup: Heat 1 Tbs oil in Dutch oven or other large pot over medium-high heat until shimmering. Add salsa, chipotle (if using), oregano, and a pinch each of salt and pepper. Cook, stirring occasionally, until salsa is browned and starting to stick to bottom of pot, ~8-10 min.

  • Stir in 6 C broth, zucchini, carrots, and reserved 3/4 C processed tortillas. Add the meatballs to the pot and bring to boil. Reduce heat to maintain a simmer until meatballs are cooked through and vegetables are tender, ~15 min. Taste and adjust seasoning as needed.

  • Serve with lime wedges, if you like, and more cilantro.


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