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Delivery 4/6/22


ITEMS

  1. Spring Power Mix Microgreens

  2. Swiss Chard Bunch

  3. Rainbow Carrots

  4. Russet Potatoes

  5. Raspberry Jam

  6. Pan Pugliese / GF Oat Bread

PRODUCERS

  1. Montana Roots - Livingston

  2. Missoula Grain & Vegetable Co - Missoula

  3. Missoula Grain & Vegetable Co - Missoula

  4. Kimm's Organic Potatoes - Manhattan

  5. Red Hen Jams - Bozeman

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

 

Ultimate Veggie Sandwich

A veggie sandwich done well is a tantalizing combination of flavors and textures that makes for both a healthy and satisfying meal. The problem is, most veggie sandwiches aren't done well! This is more of a guideline than a recipe - I trust you'll adapt as needed.


Bread, 2 slices per person

Rainbow carrots, shredded

Swiss chard leaves, sliced thin crosswise - sub any greens you like

Spring Power Mix microgreens, or other sprouts

+ Any other crunchy/fresh additions you want: sliced radish, cucumber, red bell pepper, tomato...

+ Something creamy or rich: thick sliced cheese, cream cheese, avocado, hummus, olive oil, mayo...

+ Something tangy: pickled veggies, sauerkraut, splash of good vinegar, mustard...

+ Something salty: several things can fill this need, like cheese or pickles, but a pinch of salt works, too!

+ Maybe something spicy (optional): again, some ingredients may add this already, like pickled hot peppers or fresh sliced radishes. Or, simply add some freshly cracked black pepper or red pepper flakes...


The trick to a good veggie sandwich is balance. Ideally, you want soft bread, crisp veggies, richness, saltiness, acidity, and maybe some heat. Everyone's ideal balance will be different, but having a variety of textural elements and flavor elements will make it both interesting and satisfying.


A few other tips for veggie sandwich success:

  • slice cucumbers, radishes, etc thin so they can be neatly stacked or layered.

  • shred hard veggies like carrots on the large holes of a cheese grater.

  • Many sad veggie sandwiches lack richness + proper seasoning - be generous with the cheese, avocado, hummus, mayonnaise, etc. or use more than 1 rich element.

  • When in doubt, add a little salt & pepper to the veggie layers.

  • A bit of oil and vinegar or good salad dressing can work wonders, but it's messy on a sandwich. Try tossing the sliced greens or shredded carrots with the liquids before putting them on the sandwich for better distribution and retention.

  • Prep veggies in larger batches and store in the fridge in airtight containers to make several sandwiches throughout the week.

 

Swiss Chard, Rainbow Carrot, & Chickpea Stew

This is a lighter take on stew, perfect for a chilly spring evening. Play around with it and adapt it with the seasons. Potatoes can be added or substituted for some/all of the chickpeas or carrots. White beans or lentils could sub for chickpeas as well. Add a handful of quinoa, rice, or pasta for a thicker stew. Any greens that hold up to cooking can be used in place of chard - kale, collards, bok choy, spinach, etc. Use zucchini or summer squash in place of carrots come summertime, or winter squash, parsnips, or whatever sounds good to you. Adapted from Andrea Bemis, in Local Dirt. Serves 4.


1 bunch Swiss chard, leaves and stems

2 Tbs unsalted butter or olive oil

1 medium onion, diced

3 garlic cloves, minced

2 Tbs fresh thyme leaves - sub 1 tsp dried

1 bay leaf

Pinch of crushed red pepper flakes (optional)

1/2 C white wine (any kind will do)

2-3 carrots, sliced into rounds or half-moons ~1/4 inch thick

4 C vegetable or chicken broth

salt and pepper, to taste

2 C cooked chickpeas

2 tsp grated lemon zest

1 Tbs fresh lemon juice

Microgreens or parsley, chopped for garnish

Bread, for serving


Rinse chard well to remove any sand/grit. Separate the large, thick stems from the leaves and set aside. Stack the leaves and cut crosswise into strips ~1/4 inch wide. Cut strips in half if they're really long. Stack the stems next and chop into ~1/4 inch pieces. Prep onion, garlic, and carrots as well.


In a large pot over medium heat, heat the butter or oil. Add the onion and cook, stirring occasionally, for ~5 minutes. Add the chard stems along with garlic, thyme, bay leaf, and red pepper flakes (if using). Cook ~1 minute, then add the wine to de-glaze the pan. Let it simmer until most of the liquid has evaporated, then add the carrot, broth, and a pinch of salt. Bring to a boil, reduce heat, and simmer until carrots are crisp-tender, or however you like them.


Add the cooked chickpeas and chard leaves, stirring and cooking until the chard has just wilted. Add lemon juice and zest, then taste and season as needed with salt and pepper. Serve hot, topped with fresh microgreens or herbs, and a slice of fresh bread to sop up the broth, if you like.


 

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