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Delivery 5/25/22


  1. Herb Start

  2. Asparagus

  3. Spinach

  4. Rhubarb

  5. Dozen Eggs

  6. Goat / Lentil burger


  1. Three Hearts Farm - Bozeman

  2. Lowdown Farm - Moiese

  3. Amaltheia Organic Produce - Belgrade

  4. Amaltheia Organic Produce - Belgrade

  5. Happy Eggs - Manhattan

  6. Farm 51 - Bozeman / MMFEC - Ronan


Tahini-Coated Spring Vegetable Salad

Adapted from Kate Kavanaugh via Melissa Clark. Makes ~4 servings.

2 Tbs tahini

Zest and juice of 1 lime, or to taste

1 Tbs extra-virgin olive oil

1 Tbs cold water

1/4 tsp fine sea salt, plus more as needed

~2 C fresh strawberries, thinly sliced

1 1/4 C rhubarb (~ 1 stalk), thinly sliced

1 1/2 C fresh asparagus, use a vegetable peeler to get very thin strips

3/4 C hakurei or other small sweet turnips, thinly sliced into rounds or half-moons

3/4 C radishes, thinly sliced into rounds or half-moons

4 C salad greens: spinach, arugula, lettuce, or whatever you like

1/3 C mint, packed and coarsely chopped

1/2 C basil, packed and chopped

Substitutes: Cucumber, carrots, or snap peas would all be great substitutes for whatever you don't have or don't like. Use other fresh, tender herbs if mint and basil are not available.

In a small bowl, whisk together tahini, lime zest and juice, olive oil, cold water and 1/4 tsp fine sea salt until smooth. Taste and season with more salt, if needed. Then, in a large bowl, toss together strawberries, rhubarb, asparagus, turnips, and radishes. Add just enough dressing to coat, then taste for salt and adjust as needed.. Add the greens, mint, and basil to the bowl and toss gently, adding more dressing or seasoning to taste.


Notes for Those Who Got Goat Meat:

Goat is very lean, which makes it a healthier meat option, but also less forgiving. I recommend cooking ground goat until just cooked through, not more. The flavor is a bit gamier than grass-fed beef, similar in many ways to lamb. With this in mind, I suggest using it in dishes that feature bold spices. Many cuisines around the world celebrate goat meat: start there for inspiration! Mediterranean Kebabs, Southeast Asian Curries, Indian Keema or Jamaican Picadillo, Spicy Italian Sausage, Mexican Chorizo...


Homemade Hot Italian Sausage

1 lb ground meat - use goat, beef, or any ground meat you like

2 1/4 tsp salt

1/2 tsp baking soda

1 tsp crushed fennel seeds

1/4 tsp freshly cracked black pepper

1/2 tsp crushed red pepper flakes, or more or less to taste

1 Tbs mild paprika

2-3 garlic cloves, minced - sub 1/2 tsp garlic powder

Optional: Use dried thyme or oregano in place of or in addition to the fennel. A small splash of wine or wine vinegar (any flavor) is not uncommon in Italian sausage either.

In a large bowl, dissolve salt and baking soda in 2 1/2 Tbs water. Add the ground meat and fold gently to combine; let stand for 10 minutes. Add remaining seasonings to the bowl and smear meat and seasonings together with a rubber spatula until well combined and tacky, 10-15 seconds. Cover and refrigerate sausage for at least 15 minutes or up to 1 day. Gently shape into patties and cook in a pan with oil or butter (see below).


Hot Italian Sausage with Rhubarb & Cooking Greens

Serves 4-6. Adapted from NYTimes Cooking. Originally calls for links, but I think patties will work fine.

2 Tbs extra-virgin olive oil or butter

1 lb hot Italian sausage (recipe above)

1 shallot or 1/4 of an onion, finely chopped

1 1/2 tsp mustard seeds (optional)

2 garlic cloves, finely chopped

1/2 C rhubarb, thinly sliced

1 lb cooking greens like spinach, chard, and/or kale

Fine sea salt and freshly ground pepper, as needed

In a large skillet over medium-high heat, heat oil/butter. Gently shape chilled sausage into patties. [Smaller patties will cook faster, but also dry out faster. Large patties will hold moisture better, but take longer to cook through.] Sear in the pan 2-3 minutes per side, or until nicely browned on the outside and just cooked through. Transfer cooked patties to a plate and set aside.

In the same pan, add shallots and reduce heat to medium. Cook until tender, ~5 minutes. Stir in mustard seeds and garlic; cook 1 minute. Add rhubarb and greens, a handful at a time, and a large pinch of salt. Cook until the greens wilt and become tender, just a few minutes for spinach, longer for chard or kale. Season with more salt and pepper to taste. Serve sausages on a bed of greens and rhubarb.


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